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  1. Abigail4476

    Picked egg question

    Here are a couple of recipes I've been wanting to try, but I haven't yet: http://www.thecajunfoodie.com/cajun-recipes/pickled-eggs-recipe-and-other-useful-info/ http://www.realcajunrecipes.com/recipes/cajun/spicy-pickled-eggs/1128.rcr I'm not sure about the safety issues; I know my BIL has...
  2. Abigail4476

    Congratulations Squirrel, The ONLY Throwdown Winner To Receive a Perfect Score of 90...

    Haha!!!  Congratulations, Squirrel.  
  3. Abigail4476

    Anybody hear of chocolate covered bacon???

    In theory it should work, as long as the bacon is crispy before it's coated in chocolate.  (The recipe does specify crisp bacon.) Pretty much any salty, crunchy food covered in chocolate is guaranteed to be palatable, at the very least.  
  4. Abigail4476

    Stop the basting, mopping, and spritzing. Just cut it out.

    Well, it depends on the meat and the desired outcome, IMO.  Some meats you want to crust up, so mopping/basting might not be the best idea.  Others can develop a significant taste difference by the application of a mop throughout cooking--and science aside, that's just what my mouth told me when...
  5. Abigail4476

    The Ron Man has left us

    I am SO sorry to hear this news!  Ron will be sorely missed--many thoughts and prayers go out to his family.  
  6. Abigail4476

    Made ABTs using this pepper: What is it?

    I'd just call it a "red chile" and be done with it.     I'm sure there are some pepper gurus around here that can shed a little more light than that.  
  7. Abigail4476

    I just saw Giada from the Foodnetwork...

    I did think about gumbo when reading this thread, BUT with gumbo--I always cook my chicken first, reserving the broth; cool and debone--get my other ingredients going, then add it back to the pot when I add in the andouille, and simmer them together.  So technically, even in gumbo, I guess I'm...
  8. Abigail4476

    Caught someone sleeping on the job today...blackmale pics to prove it:

    Cute!  I like his approach.  
  9. Abigail4476

    I just saw Giada from the Foodnetwork...

    I don't know what the crazy A's are...they've been appearing in my posts.  It's a bug--I sent an email via the feedback form earlier.  Sometimes when I refresh a couple of times, they disappear.  *weird*
  10. Abigail4476

    needing to refresh each time i post..........

    I haven't had that problem, BUT some of my posts have a weird "A" symbol showing up in them--at least temporarily.  Once I refresh a couple of times, it disappears.   I suggest reporting it to "[email protected]"  --that's what I did.     
  11. Abigail4476

    I just saw Giada from the Foodnetwork...

    I wouldn't be inclined to mix raw chicken with anything either.  Generally speaking, I'm scared to death of raw poultry and try to make sure it doesn't touch anything else in the kitchen!  However, I guess I was just thinking that as long as was all cooked through, it would turn out alright in...
  12. Abigail4476

    I just saw Giada from the Foodnetwork...

  13. Abigail4476

    Safe Smoking

    I looked it up, and you're correct, but it is conditional: "Meat and poultry defrosted in the refrigerator may be refrozen before or after cooking.  If thawed by other methods, cook before refreezing." --source I think I watched or read something awhile back that said it was more dangerous to...
  14. Abigail4476

    I just saw Giada from the Foodnetwork...

    I have a bone to pick with the USDA anyway, as they prefer all my fish to be cooked, and I'm a sashimi eater.  :)   I understand that we should follow safe guidelines, but there will be occasional exceptions, and a few risks here and there.  I still like a raw egg in my shakes and my steaks...
  15. Abigail4476

    I just saw Giada from the Foodnetwork...

    You're right, of course.  My bad.  :)   I just think it's overkill (npi) to pick on shows that don't focus on cooking "low and slow."  The safety rules aren't exactly the same, and most of the shows are aimed at home cooks cooking on the stovetop or in the oven.  This forum specializes in...
  16. Abigail4476

    Safe Smoking

    My understanding is that you don't refreeze raw food, but that once it's cooked, you can refreeze it for later use.  We throw everything out if it hasn't been eaten in 3-4 days.   Raw (fresh) meats get tossed if they aren't cooked or frozen within 3 days.   We never leave food sitting out more...
  17. Abigail4476

    I just saw Giada from the Foodnetwork...

    Shooter -  You are correct, and the difference should be noted.  Cooking foods at high temperatures on the stove or in the oven is NOT the same (and does not necessarily follow the same safety rules) as cooking foods in a smoker.   I like Food Network, but I don't chalk them up as experts, and...
  18. Abigail4476

    Nice Upgrade to the site Wednesday Afternoon

    Ohhhhhh, I see what you're saying--I wasn't clear.  You're saying that throughout a thread, you can see on individual posts who started THAT thread.  That is cool!  I haven't seen that before, but it's a very cool feature.    
  19. Abigail4476

    Nice Upgrade to the site Wednesday Afternoon

    In most vBulletin forums, you find threads created in the user stats on that user's profile page.   This is similar, because you'll find the threads created by a user on their profile page.  That said, there are plugins for vBulletin that can give some or all users special little functions, and...
  20. Abigail4476

    Squirrel's Throwdown Entry

    Squirrel--those potatoes leave me speechless--and maybe even a little breathless.  I am SO impressed with how gorgeous they are, let alone how wonderful they must taste.  You are awesome!  :) 
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