Recent content by Chuck H

Congratulations!

Congrats' Chris, I would be proud to have that hanging on the wall.

I remember you well, enjoyed your baked beans recipe! I just came back myself after a spell. You were Always Helpful!

I wet brined an enhanced butterball turkey this weekend using apple juice, kosher salt, and sugar. The 9 lb turkey was already injected with a x% of salt solution per written on the packaging. My Extra brining created a VERY salty tasting bird. I will NEVER use a SALT brine on an already salt...

Gook Looking Eats! Thanks for the recipe.

I have quite a few dried hot peppers and the Black pepper mills don't grind the peppers fine enough. I want the hot peppers to be ground to the consistency of black pepper, seeds and all. Blenders and food processors just don't do the job.

Try using Cheez-it crackers in place of the Ritz

Yeah - been there / done that. For those of you on the board that do not know about this event, the firehouse had one wall with about 20 taps for getting your draft beer. One price to enter - all the beer you can drink and all the oysters you can eat and a ****ed good fiddling band! Good...

Ray, between Dover & Milford and yes Georgetown still has the oyster eat with the same spirit filled individuals standing at and hogging the raw oyster table.

Ray, I live 10 miles S. of DAFB. thanks for the replies!

Reason I'm asking for different recipes is because I hope to have fresh oysters for Christmas/New Years. I enjoy them raw and have dug clams out of the Delaware Bay and ate them while still knee deep in bay water... but most of my family do not like raw oysters and the ones that do like them...

Getting fresh oysters for Christmas and could use a few recipes for oysters in the 1/2 shell (steamed and/or grilled...toppings) and out of the shell...maybe dipped and fried..

I really don't mind the the potent taste of the horseradish, I just don't want it to over power the taste of the main menu...I enjoy hot foods but I need to find a happy medium with this fresh HR.

A friend of mine gave me fresh horseradish he grew in his garden. He peeled and ground it and mixed a little vinegar and, dude is it an eye burner!! Any suggestions and recipes I can make to use this on meats, seafood etc. This stuff needs some additives to calm it down a little.

Going to make Keri's Hog-Apple Baked Beans and was wondering If I can make them early in the day and put them in a baking dish and let them sit until bake time?...and...If I use 2 cans (22oz) each of Bush's Bourbon and Brown Sugar beans Should I cut the Apple Pie filling in half and just use...