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Huh. I don't know why the URL didn't take. Thanks for catching that, Bob. Some days nothing works right but it can't possibly be my fault. And it's a bit too early for some Christmas cheer. :confused: Rita

Eric, you might try MOLASSES BRINED AND GRILLED PORK CHOPS. It has gotten good feedback and I've used it in the smoker as well as on the grill. The brine will work on any type or shape of pork. Rita

Hi Mords! I noticed that you were posting again. Glad to see you again. I've been really busy - we have a "re-nester" and our two grandsons with us. They keep me hopping but it's a joy to have them. They make life interesting for sure. I'm looking for Bryan S too. It would be good to...

Phil, that's a relief. Duplicate entries, huh? What about triplicate entries? Might be worth a try to challenge the system. :)

Or double (triple) the odds of getting kicked out, Dwain! :D

Brain overload! I forgot if I already entered the TVWB drawing and did it again. What happens if I entered twice? Or thrice?

OMG, Clint! Someone asks for help with hanging skillets and your reply was this photo! I thought I would split my sides when I saw that. Just what I needed after a full day of putting out serious fires. I think I can breathe again. Rita

This "gravy base" freezes well; I always double or triple the recipe. I freeze mine in 2-cup portions in Ziploc bags. Freeze flat. Once frozen, the bags can stand upright in a box in the freezer. It is tasty as a stand-alone gravy. I made some meatballs the other day and didn't want a red...

That was thoughtful of you, Frank, to to sniff-proof the package. One whiff and it might have been a career-changing moment for the drug sniffing dog. Rita

HABANERO DEATH DUST! The best creative name for a rub/paste that I've ever heard. OMG! How HOT can that be on the Scoville Scale? It HAS to cover all the bases! Still laughing. Better check those Ziploc bags for holes. Rita, still getting delightful chuckle eruptions

If you wrap the russets in foil, you will not pick up any charcoal or smoke flavor if cooking on the grill or smoker. Also, the lovely skins will probably not crisp up for a nice textural difference. (Enter butter here.) I don't think that foiled potatoes get crisp, nor do their interiors get...

This wasn't appropriate for Jose's Food Photography thread, but I thought the camera buffs here would enjoy these amazing shots (over several months) of the Cooper's Hawk parents and babies. He mentions lighting and exposures a few times. The mouse-overs are great. We are almost nose-to-nose...

Thanks, Len. That's good. Rita

I'd be disappointed if this thread disappeared after 60 days of inactivity, not that that's going to happen very soon. I know that I will be going back often for reference. Will the "sticky" keep it locked in? Rita

Jose, I am not at all artistic, but that photo of the boat takes my breath away. How did it get there? What might the backstory be? It's not just another boat. There were people involved with it. An author could take that photo and run with it. It is sticking in my minds' eye. Rita

I've been looking for advice like this. Thank you Jose! I would like to see this subject as a separate forum, rather than a single thread. It would be easier to search and find different "chapters" (threads within a Forum). HERE IT IS on Amazon Prime - you can save $1.20 from the other site...

I've removed the tendons from turkey legs, but it's a hassle. I'd hoped that someone would have a better method. With a sharp knife, cut 360 degrees around the whole "ankle" joint and through the tendons of the uncooked turkey drumstick. This will expose the tendons. They can be pulled out...

What, if anything, do you do about the tendons in the turkey legs? Remove them before cooking? Rita

You're entirely welcome, Jason. I found my el asador in Santa Fe when I took some classes at the Santa Fe School of Cooking, a great experience, and I've used it many times. People in other parts of the country are probably not familiar with it, so now we both know a little more than some...

Very nice, Jason! Colorful too. We could use a couple of those this evening. That's an interesting grate underneath them. It looks something like an el asador. Rita