Comments for Braise, Boil, Bake

Comment on Thanksgiving Countdown: Talkin’ Turkey and Compound Butter by braiseboilbake

braiseboilbake — Thu, 22 Nov 2012 07:01:50 +0000

The thing is, I don’t time the bird, but go entirely by temperature. I use a probe thermometer stuck in the thigh and pull the bird out when it reaches 160 degrees.

Comment on Thanksgiving Countdown: Talkin’ Turkey and Compound Butter by Deb O

Deb O — Thu, 22 Nov 2012 05:12:10 +0000

a little late now but how do you adjust timing of the bird if you try the 500/400 degree method? And I do agree with the high temps to start.

Comment on About by Lisa Roberts-Dever

Lisa Roberts-Dever — Thu, 25 Oct 2012 15:19:33 +0000

An old friend of yours from days-gone-by suggested your blog to me. He was right on. I told him if you lived in Oklahoma, we’d probably be best buds! Your blog is great and your recipes look wonderful! I can’t wait to try them out.

Comment on Capturing Sweetness with a Twist: Strawberry, Black Pepper and Mint Jam by janet takes a stab at food blogging! « cleverwhatever

janet takes a stab at food blogging! « cleverwhatever — Fri, 25 May 2012 14:55:29 +0000

[...] to make this recipe for Super Sassy Strawberry Mint Peppercorn Jam, first start [...]

Comment on The 10th Annual Grilled Cheese Invitational, April 28th, 2012 by ange

ange — Tue, 08 May 2012 15:51:19 +0000

David’s photos beat the pants off of mine, but I did upload several anyway. http://www.flickr.com/photos/23364607@N00/sets/72157629630583712/

Comment on The 10th Annual Grilled Cheese Invitational, April 28th, 2012 by tracy

tracy — Fri, 04 May 2012 13:37:32 +0000

That first image with the trophy – so so great. It needs to be blown up and framed. Congratulations! I just think this is the coolest thing. xo

Comment on CSA Week One: Beet & Apple Puree and Chard Gratin with Bacon & Chevre by Mousse Magic | A Cook and Her Books

Mousse Magic | A Cook and Her Books — Sun, 15 Jan 2012 00:33:19 +0000

[...] with apples and onions, which makes for a striking change from regular applesauce with pork. Recipe here. photo credit Luke [...]

Comment on Eating Our Veggies: Collard Greens… For Breakfast? by kh

kh — Thu, 01 Dec 2011 18:13:38 +0000

we eat collards for breakfast most weekends. i started doing that with some leftovers, and realized that they went incredibly well with eggs. my husband’s twist is to crack four eggs on the bottom of the skillet, spoon a covering of cooked greens onto them, cover and let cook on low heat. He has the timing down to a science, where the greens are warmed through and the eggs are overeasy, just like we like it.

Comment on Thanksgiving Countdown: Talkin’ Turkey and Compound Butter by braiseboilbake

braiseboilbake — Tue, 22 Nov 2011 03:34:51 +0000

That sounds like some seriously good gravy. I make a point of making a huge batch of turkey stock so I can have lots and lots of gravy (leftover gravy goes into making turkey pot pie).

Comment on Thanksgiving Countdown: Talkin’ Turkey and Compound Butter by Samantha Russell

Samantha Russell — Sun, 20 Nov 2011 21:03:43 +0000

True. I end up buying gravy from my local butcher. He does a great line in roasted-to-order turkeys and makes buckets of the most delicious gravy from all those drippings.