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Keyword: cooking

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  • Red Badger's Giblet Gravy Recipe

    11/20/2018 1:53:41 PM PST · by Red Badger · 84 replies
    Red Badger's kitchen | 11/20/2018 | Red Badger
    Ingredients: 1 pkg giblets from your turkey 1 tub pkg chicken livers 1/2 lb chicken gizzards 1/2 teaspoon salt 1/2 teaspoon ground black pepper 2 cubes chicken bouillon 2-3 stalks celery minced 1 medium yellow onion minced 1 quart water 2 (14.5 ounce) cans chicken broth 6 hard-cooked eggs 2 tablespoons cornstarch 1/2 cup milk __________________________________________________________________ Directions: In a 2 quart or larger pot, simmer the giblets, livers, and gizzards, salt, pepper, bouillon, celery and onion in 1 quart of water for 40 to 50 minutes. If you have a pressure cooker it's half that time. Drain liquid, and reserve...
  • Monthly Cooking Thread November 2018 - UPDATE

    11/16/2018 4:40:43 PM PST · by Jamestown1630 · 144 replies
    Recently, the Lee Valley gardening newsletter featured a great Turkey Pot Pie recipe, to make delicious use of your leftovers:*************************************************** Freeper 'Nopardons' shared with me her recipe for Cranberry Sauce; the additions of liqueur and walnuts make an elegant and interesting twist. (I think that NP still says ‘ice box’ when referring to ‘refrigerator’, just as I do :-) Cranberry Sauce Chez Nopardons 1 package of Ocean Spray cranberries, rinsed and picked-over 1 cup granulated sugar 1 cup water 1 cup ( more or taste ) of chopped ( I don’t chop them, I just break them up...
  • Instant Pot

    07/20/2018 4:39:07 PM PDT · by Vision · 62 replies
    I just got an Instant Pot on sale, what do you like to do with yours?
  • Bombshell Bourdain interview published month after his suicide: Chef unloads on 'rapey ... Clinton

    07/16/2018 12:09:20 AM PDT · by 2ndDivisionVet · 41 replies
    The Daily Mail ^ | July 16, 2018 | Emily Crane
    Anthony Bourdain pulled no punches in one of his final interviews as the celebrity chef slammed Bill Clinton for being 'rapey, gropey and disgusting' and spoke of how he imagined Harvey Weinstein dying alone in a bathtub. The globe-trotting food chronicler, who hanged himself in a French hotel in June, gave a lengthy and wide-ranging interview to journalist Maria Bustillos for her recently launched magazine Popula. The interview was conducted in one of Bourdain's favorite Irish pubs in New York back in February and was only published on Sunday. It covered everything from Weinstein's downfall, the Clinton-Trump election and even...
  • 13 cooking tips and tricks for making the juiciest, tastiest pork chops

    06/16/2018 7:19:14 PM PDT · by 2ndDivisionVet · 60 replies
    Today ^ | June 1, 2018 | Megan O. Steintrager
    If you've ever tried (and failed) to cook the juiciest, best tasting pork chops, the first thing you need to do is give up any notions you might have about pork being "the other white meat," as it was marketed in the fat-phobic 1980s. "To me, a lean pork chop is the saddest possible thing," Samin Nosrat, cooking teacher and author of the James Beard Award-winning cookbook "Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking," told TODAY Food. "The challenge of those tender cuts [like pork chops] is retaining that tenderness after you cook them," Nosrat explained. "In...
  • Don’€™t Eat Before Reading This: A New York chef spills some trade secrets.

    06/08/2018 7:29:18 PM PDT · by 2ndDivisionVet · 15 replies
    The New Yorker | The April 19, 1999 Issue | Anthony Bourdain
    Link only due to copyright issues:
  • Monthly Cooking Update

    04/15/2018 1:38:21 PM PDT · by Jamestown1630 · 251 replies
    Dear Cooking Friends; Since I changed my weekly cooking thread to a monthly one, I've received several private emails from folks who are disappointed at this change. It's very gratifying to me that the thread has been so popular and that so many have enjoyed engaging it. As I mentioned in March, my life is going to be rather consumed with a couple of unusual projects over the coming Summer. I have felt that my free time wouldn't be predictable enough to give the thread the care that I tried to give it over the past several years. However, if...
  • New York Times Covers Liberal Culture War Over Fire Spoon Eggs

    03/29/2018 10:07:33 AM PDT · by PJ-Comix · 45 replies
    Newsbusters ^ | March 28, 2018 | P.J. Gladnick
    So what is driving liberals into an insane rage nowadays? The easy answer is President Donald Trump. However the more discerning among you would know that the subject of fire spoon eggs has caused an almost inconsolable rift among liberals with each side raging angrily at the other. The chronicler of this liberal civil war is one New York Times writer named Kim Severson whom we last met in 2014 writing up the obituary of Chick-fil-A founder, S. Truett Cathy, by describing him as a "symbol of intolerance." Now she is covering the liberal cultural war over fire spoon eggs. Her...
  • All Things Prepping, Simple Living, Back to the Basics [Survival Today, an on going thread]

    02/26/2018 12:12:20 PM PST · by CottonBall · 963 replies
    vanity | 2/26/18 | CottonBall
    I’ve been missing the vast amount of information on prepping, survival, camping, simple cooking, the old ways of doing just about everything – all the things nw_arizona_granny knew so much about and shared with us, along with numerous other posters with a vast array of skills and knowledge. We have our various related-threads here, a recipe thread, a gardening thread, and even a prepper thread. They are all great and I don’t mean to take anything away from those and the hard work their owners put in. But I was missing a place to talk about ALL those things, to...
  • 7 Minute Video: Smoking Chipotle Pollo Rojo Wings

    03/17/2018 3:58:31 PM PDT · by PJ-Comix · 15 replies
    YouTube ^ | March 17, 2018 | PJ-Comix
    VIDEO I smoked 30 Pollo Rojo wing pieces on my 22" Weber Grill. The wings were marinated in the magic mojo at La Ranchera grocery in Broward County. My rub was a combination of Adobo plus Chipotle Sea Salt and other seasonings. One hour of smoking and then the wings were flipped for a final 15 minutes more. Great results primarily due to the very unique secret mojo that La Ranchera uses.
  • Weekly Cooking (and Related Issues) Thread

    01/10/2018 4:39:06 PM PST · by Jamestown1630 · 247 replies
    We've seen a lot of talk about 'sheet-pan' recipes recently. They are especially efficient, with easy clean-up, for weeknight dinners; and the last Betty Crocker email newsletter had a lot of interesting ones. Here is Asian Salmon with Potatoes and Broccoli: the link to a lot of other sheet-pan dinners: lots of family/household issues here this week, so a short post. Carry On! -JT
  • Confit of Beef Brisket: A New Year’s Eve Treat

    12/30/2017 7:51:30 AM PST · by Elderberry · 47 replies
    Thermoworks ^ | 12/28/2017 | Martin
    If you’re planning a festive event for New Year’s Eve—or even if you’re just planning a quiet dinner at home—why not take some time to enjoy your last carefree meal before your New Year’s resolutions kick in on January 1st? There’s still time. Eat some beef that’s been slow-cooked in fat. Make Brisket confit. You won’t regret it. Confit of beef brisket is a sumptuous, meaty, gem that sticks to your ribs and is perfect for a cold winter night. It adds just the right touch of indulgence to the last night of the year. Take a twist on tradition...
  • Six Species Face Extinction in 2018

    12/29/2017 12:56:07 PM PST · by packrat35 · 31 replies
    The Weather Channel ^ | 12/28/2017 | The Weather Channel
    Time is running out for these animals at risk of disappearing forever.
  • Weekly Cooking (and related issues) Thread 9/28/17

    09/28/2017 8:23:20 PM PDT · by Yaelle · 55 replies
    FReepers ^ | 09/29/17 | Yaelle in for Jamestown1630
    Funny, I didn't think about this when I offered to take over this week for the vacationing Jamestown1630, that I'd be heading into a religious fast! What great timing! Still, there is no time like fasting (or thinking about fasting) to come up with delicious ideas to make and eat. What would you break a fast with? Personally, the actual first food I eat after not eating for some 25 hours needs to be protein, or I will feel quite sick. But there are a million kinds of protein! Traditionally in my family the proteins have been cold meats (as...
  • 90% of Americans don't like to cook—and it's costing them thousands each year

    09/27/2017 4:14:05 PM PDT · by 2ndDivisionVet · 123 replies
    CNBC ^ | September 26, 2017 | Emmie Martin
    For some Americans, going out to dinner is a treat, planned and budgeted for. For others, it's just another Tuesday night. And Wednesday. And Thursday. And that second group of people is becoming the majority. The number of Americans who enjoy cooking is declining, while the prevalence of food delivery startups, meal kit subscriptions and culinary-centric television shows grows. In the Harvard Business Review, researcher Eddie Yoon shares data he's gathered over two decades working as a consultant for consumer packaged goods companies. Early in Yoon's career, he conducted a survey that determined that Americans fell into one of three...
  • The magic oven is now a reality

    09/02/2017 5:11:38 PM PDT · by 2ndDivisionVet · 51 replies
    The Philippine Daily Inquirer ^ | September 3, 2017 | Margaux Salcedo
    There are times I would like to make the effort of throwing dinner for friends or family and cook everything from scratch. But the labor of love just takes so long. In spite of all the inspiration from Rachael Ray, the 30-minute meal is actually more myth than fact. Thawing your food alone may take almost an hour. Then there’s the diligence of slow cooking the meat to your desired tenderness. Not to mention the many times you will have to change pots and pans, as the vegetables, which cook faster, have to be cooked much later than the meat—you...
  • Seasoning a cast iron pan

    08/27/2017 5:07:42 PM PDT · by djf · 256 replies
    Hello! I bought a large (12 in diameter) cast iron pan at a garage sale today. It has been only very lightly used, the manufacturers name LODGE is plainly visible on the bottom. Little or no burned grease or discoloration evident. So I did wash it once very lightly with mostly water but just a hint of soap and am now trying to season it. I put in about a tablespoon of unscented coconut oil and let that melt and worked it in with a paper towel, then turned off the heat. So I am wondering about the best approach...
  • How much does it cost to stock the typical family refrigerator?

    08/06/2017 1:02:55 AM PDT · by 2ndDivisionVet · 59 replies
    The Philadelphia Inquirer ^ | August 6, 2017 | Jodi O'Connell,
    Refrigerators were originally used to store just a few perishable essentials such as meat and milk. In fact, the first electric units of the 1920s were only slightly bigger than modern mini-fridges. Nearly 100 years later, refrigerators are bigger than ever and used to store the bulk of the food consumed by a household. Americans spend anywhere from $130 to just under $300 a week stocking up on food for a family of four, according to the U.S. Department of Agriculture. But those numbers include dry goods that wouldn't be kept in the refrigerator and leave out fridge such staples...
  • 5 Reasons You Should Turn Off The News And Watch The ‘Great British Baking Show’

    07/28/2017 1:41:12 PM PDT · by afraidfortherepublic · 30 replies
    The Federalist ^ | 7-28-17 | Gracy Olmstead
    Let’s just pause the vitriol and political drama, and instead enjoy some cakes, puns, and Mary Berry for the day. It’s a rather dismal time in American politics. There’s been lots of fighting, drama, and tweeting of late. Over the past few months, we’ve seen disappointed hopes, angry passions, and forlorn despair all rise to the surface. On the cultural front, we’ve experienced a good deal of unrest and volatility, fragmentation and decay. But there’s hope, friends. From across the pond, the British have delivered unto us the most delightful “reality TV” show an Anglophile could ever ask for. It...
  • Great Brexit chef shortage: Huge recruiting crisis sees plans for new restaurants shelved

    07/15/2017 2:35:07 PM PDT · by 2ndDivisionVet · 23 replies
    This Is Money ^ | July 15, 2017 | Sarah Bridge, The Financial Mail
    Britain's restaurateurs are facing a recruitment crisis with higher costs, tougher competition and the effect of Brexit – and things are only going to get worse, say key industry figures. Fears over workers’ rights following Britain’s exit from the European Union mean that restaurants are finding it harder to recruit staff and retain existing employees. According to a recent survey by accountancy group KPMG for the British Hospitality Association, a quarter of all chefs are from the Continent. Ufi Ibrahim, chief executive of the BHA, said: ‘The success of the UK’s food scene depends on an ability to hire leading...