CC, thank you for the welcome.
Looking forward to everyones great ideas
and cooking suggestions.
Looking forward to everyones great ideas
and cooking suggestions.
Mauve, I have really enjoyed the SP. There are some great people here. It's nice to have a place to come and hang out and enjoy good company. It's really nice to meet you.
Cathy, your very welcome.Just remember to soak your wood chips. fruit type woods are really nice for pork. Like apple, lol.
Cathy, your very welcome.Just remember to soak your wood chips. fruit type woods are really nice for pork. Like apple, lol.
The Ironic Chef wrote:Mauve, I have really enjoyed the SP. There are some great people here. It's nice to have a place to come and hang out and enjoy good company. It's really nice to meet you.
Cathy, your very welcome.Just remember to soak your wood chips. fruit type woods are really nice for pork. Like apple, lol.
Cathy, your very welcome.Just remember to soak your wood chips. fruit type woods are really nice for pork. Like apple, lol.
Thank you Ironic Chef. This seems like a great place
to get some good ideas. Would you believe I just discovered
pickling spices this week. All this time, and I knew nothing about McCormick (of course) pickling spices. Finally, my pickled eggs taste like I like them, tangy & Sweet. Does this
sound like one of those Duh moments. : ) You guys/gals have
been great. Thanks again.
Mauve I just discovered a few new things myself and I have been cooking FOREVER it seems! I am 52, Mother of 3, Granmother of 5, and I have been cooking steadily since I was 18 yrs old, and still I discover and learn new things in the world of food each passing year. Just about 6-7 yrs ago I discovered Middle Eastern cusine and then only a year or so ago discovered Moroccan cusine, each have their own unique spices they employ with new tastes and textures and it's so exciting to discover new foods and I enjoy it. As I read your post I was thinking about all the joy of discovery in the world of FOOD!!!! And just so you will know we never think DUH, because we all learned just as you have in steps [one at a time!}
Cook Cathy, Great post. While watching a cooking show, I noticed
they were talking about a BRINE. Another discovery for me. Pork chops
in a brine left in the refrig for two days then grilled. Have you ever tried this? How do you think this would work for a pork roast?
they were talking about a BRINE. Another discovery for me. Pork chops
in a brine left in the refrig for two days then grilled. Have you ever tried this? How do you think this would work for a pork roast?