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I must admit that I admire you. If someone treated med the way you have described, and even managed to keep it light and cheery when telling the story, I would have walked away, not even looking back. Seriously. Not even the chance to cook a whole hog would compensate for this. I'm glad the...

Moose meat is almost fat- free. The taste is quite mild, at least on smaller animals. Cut very thin pieces of a steak, and grill them over very high heat for a few seconds, just salt and pepper added, and you're in heaven!

My home made hot smoked bacon recipe.

So, no grill? And to make the insult even worse, it is a vegetarian meal! Almost, if you remove the cured ham and the salumi. I like to choose from my arsenal of tools. In this case, it was raining cats and dogs outside, the temperature was 46F, and to use coals under the skillet is just a...

It takes some time to cut one of these into useable pieces. I've done it several times. This looks delicious!

You are a true daredevil! Please post pictures. I'm sure it came out great! Respect from Norway! Especially if you dare to show this thread to your SIL.. :D

Some pieces of belly drops quite a lot of liquid, other pieces almost nothing. I've never found any differences in the final result. This is normal, and I'm sure that the missing liquid will not affect the end result. Looking forward to a picture of the final result!

I'm sorry, it was not my intention to imply anything, or to lecture. And i agree, pork loins can be very dry. Too bad that it can not be seen before they are done. :)

Regarding dry roasts, a quite big part of what we think is moist meat, is saliva. To produce this when we eat, salt is vital. That's one of the reasons to salt food. No salt, no saliva. It is possible to get used to lower amounts of salt in your food. Just stop buying read- made food, which...

Nice looking crust!

I'd use the snake method instead. Then you will achieve the desired low temperature for hours, without a steady rise into maybe a too high temperature too early. If you're having problems with rising into the safe zone at then end, just use the stove in the kitchen. I'ts not cheating, I...

Fantastic fish, and even fantasticer cats!

This is something that I make several times a year. It is easy to make, it does not take much time, and the result is usually very nice. I’ve usually made this in a stove, but I must admit that the grill adds a that special touch. First of all, take a pork tenderloin, I’m sure the ones you can...

Margarine is made from plant oils, not from milk fat. It was invented in the 1800's, Emperor Napoleon promised to pay the one ho could come up with a cheap butter substitute for the armed forces and the lower classes. I'm sure your squeeze butter contains several other ingredients not invented...

What a bacon masterpiece. Which reminds me of the fact that there is only a few packages left in the freezer. :)

It looks kinda cool, that's it. And if you have friends that think it is funny to think about the fact that the chicken gets a beer bottle rammed up into the cavity, well, okay, I might not want to comment that. I have tried the beercan method, and to be frank, it is much better to use a...

This looks soo good, Mildo! i'd love to taste this meal. I wonder how you do it. you must be some kind of wizard.

I happen to have Mr. Lampe's actual adress, and I'm willing to sell the piece of information to the highest bidder. ;) As usual, fantastic cooks, Mr. lampe. I'll have patty pans on sunday!

Pardon my french, but there is no lettuce in a greek salad. Tomatoes, peeled cucumbers, unions, olives (usually kalamata), olive oil, feta cheese, and if you are at some islands, you may find some capers. No lettuce. :) I've been all over the country, at least 20 visits.

The Squash is fantastic. I think I've added it to every other meal in the few past days, lately in a very nice lasagna. Not made on the grill, and not posted. I think the patty pans are out of this world, because I have never tasted it before. Mild, and at the same time very tasty! The plants...