Overheard on the Home Cooking Boards

Published on Thursday, February 18, 2010, by Caitlin McGrath / Edit Post

"I keep all my schmaltz (fat) from chicken, roasts, hamburger, even gravy fat, and cook roast potatoes in it from time to time, then I keep that fat too and reuse. Haven't killed anybody yet!" - smartie

"I use Trader Joe's wasabi mayo to coat fish before baking on a rack in a pan. Season with S&P, allow to sit at room temp. for about an hour, then coat and bake @350° for 20-25 minutes. Pork chops and lamb chops are also good this way, with longer cooking times." - Will Owen

"It's wonderful with sour cream—better than mayonnaise, in fact. Just on its own, that's a nice dip for vegetables. Crumble some bacon and squeeze lemon into it for a better version of that nasty fake glop in the plastic tubs. This is magnificent on baked potatoes, too." - dmd_kc, on prepared horseradish

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