m

mtomto's Profile

Title Last Reply

Chicken Salad Sandwich

Trade out 1/2 of the mayo for sour cream. Bingo!

Jun 21, 2011
mtomto in Recipes

Chunky Strawberry Sauce

is there a need to do the whole steilize the jar thing here???

May 10, 2011
mtomto in Recipes

Chunky Strawberry Sauce

Is there a need to do the whole sterilize the jar thing here???

May 10, 2011
mtomto in Recipes

French Toast Casserole

Probably a fine recipe, but for 2 to 3 servings? Why would you bother, or at least double it.

Mar 27, 2011
mtomto in Recipes

Coke, KFC, and Other So-Called Secret Recipes

Nice!! I went to the Cooks.com site and one of the so called copycat KFC recipes includes a packet of Good Season dressing mix. So much for the 11 secret spices!!!

Feb 21, 2011
mtomto in Features

Smoked Shrimp

When I do this I am simply make a foil "tray" with a bit of a lip, just scrunching up the edges a little---not enclosing the shrimp in a packet. But if you did that, yeah, it would need holes. I just like using this the foil this way so the lip isnt too high and the shrimp (or fish) is getting a good exposure to the smoke---the store bought disposable aluminum things mostly have a higher lip on them.

Feb 20, 2011
mtomto in Home Cooking

Smoked Shrimp

Yes, and as TacoSisterKaty explains below. Of course you have the coals on the opposite side of the grill, and the dome holes over the shrimp or where ou will have your meat. The "smoke" and heat will flow over the protein side. I take a piece of foil or two and shape a small :pan---that is to say I crumple the edges up a little so the juices don't run out into the bottom of the pit---doing this I theorize I'm getting better heat/smoke with a smaller lip on my handmade tray than a higher lip that is on a purchased disposable tray.

Feb 18, 2011
mtomto in Home Cooking

Smoked Shrimp

Interesting, as I basically have always followed a similiar prep and smoke to make them as apps. I have also mized the seasonings with a combo of room temp butter and a "dab" of oil.

The bring method, I suppose works, if I did it I would season the water with crab boil or Old Bay aslo--and enough to make sure it penetrates. Though I'm not so sure I would do that route, not wanting to add or water log the shrimp. I'm not a big believer in meat brining either though. Yeas it adds "flavor, but it also takes away the flavor of the very meat you brine by the same percentage. Me i want to taste the pork, the turkey, the chicken. Seasoning to simply enhance.

Feb 18, 2011
mtomto in Home Cooking

Looking for chili recipes!

You sound like Alton Brown.

Which is a good thing!!!

Feb 04, 2011
mtomto in Home Cooking

Deviled Cauliflower Casserole

So if you folks want cheese, add some. Recipes are made to be followed--and "broken".

Dec 14, 2010
mtomto in Recipes

what type of sausage is best for a conrbread stuffing?

A good basic pork sausage with sage is really all you need. Getting fancy for fancy sake just isnt necessary. Jimmy Deans (I know, I know) has a solid product I use specifically with Sage featured that works great.

Nov 24, 2010
mtomto in Home Cooking

Mark Bittmans 45 Minute Turkey--anyone try this method ???

Curious if anyone has treid this and what the result was. I have an extra turkey and will try this over the weekend myself.

Basically he says take the back bone out, lay it out breat side up in roasting pan and go 450 for 20 minutes (using up to a 12 pounder). Then at 20 mins baste with pan juices, back in for 15 mins then ckeck the temp, going roughly another 10 mins to rach 165 degrees in the thigh.

Sounds simple of course, but crazy fast. I like it!!!

Nov 24, 2010
mtomto in Home Cooking

best "spike" for eggnog...

The only thing Wood belongs in is a glass. Alone.

Nov 20, 2010
mtomto in Home Cooking

Need pork roast recipes

Grey--what is your estimate of Time Per Pound to reach the 150 to 160 degree range???

Thanks in advance!

Nov 19, 2010
mtomto in Home Cooking

Tomato Jam

Sounds like an awesome replacement for ketchup on a burger.

Nov 19, 2010
mtomto in Recipes

Take No Prisoners Hot Sauce

Thanks Helmut

Nov 19, 2010
mtomto in Recipes

Candied sweet potatoes?

Why not also go Google-ing for Candies Sweet Poatoes, even Yams, to yield almost an endless number of recipes/preparations. You're sure to find something you like that way, often with photos of the end dish. Good Luck.

Nov 17, 2010
mtomto in Home Cooking

Only Tools Don't Tip on Takeout, and Other Rules of Gratuity You Should Know

First, I have never worked in the food service business. Hats off to those who do and have the patience to deal with us.

Article seems fair assessment of what goes on and what should. I say all that as I am often amazed when I stop by my local favorite Pub & Grill, an above averge type place in and surrounded by upper -to -affluent income neighborhoods. I am often shocked by the tipping and treatment for that matter, of people who come in for carry out. I like to stop by for drinks, know the people that work there etc, so I get to really see what happens.

The bartender or waitress answers the phone, goes thru the menu and and options, just the the article states. So when the person picks up their order and m leaves nothing to next nothing I shake my head and want to help them chas the person down. Again, these are people with money where I live.

Point is the orders are taken and prepared, while I may want another drink but the barkeep is in the kitchen busy with the order, or were at the table waiting to order or otherwise. Anyway, truly amazing. I think it boils down to people thinking they are getting away with something or getting s discount, whatever. Interesting that I've learned that that extra 1 or 2 dollars of tip buys you a whole lot of attention from the staff when I'm there. Funny how that works.

Better yet they know the cheapskates--I'm not saying they do anything to their order, but they should understand why the gravy is missing, there's no extra rolls, etc. As in all of life, you get what you pay for.

Nov 16, 2010
mtomto in Features

Non-cranberry alternative to cranberry sauce?

This and The Apricot a few posts abov would be excellent along with a Pork Loin or Chops.

Nov 16, 2010
mtomto in Home Cooking

ISO good cornbread recipes?

Good Lord that looks outstanding!!! definitely a dessert, but a wonderful sounding one at that. I have to give this go.

Nov 16, 2010
mtomto in Home Cooking

Breaking the rules with Blueberry and Corn Muffins!

Not on point of the OP, but reading the reviews for the above All Recipes Blueberry Cream Muffin, I started shaking, in a good way!!! That sounds like one killer muffin!!!! Check it out---several claim it to be top quality.

Nov 16, 2010
mtomto in Home Cooking

Recipe with egg nog as an ingredient?

2 parts Nog, 1 part Brandy or Cognac.

Cheers!!!

Nov 15, 2010
mtomto in Home Cooking

Take No Prisoners Hot Sauce

Is there anything that can be addd to make this last a little longer than 1 month, without turning into a science project???

Nov 14, 2010
mtomto in Recipes

Best Corn Side Dish!

Thanks to all replying with recipes in this thread. Just so you know it doesnt go unnoticed when you do that!!

I picked up a couple new ideas/dishes for what is always such a simple enjoyable food. Thanks again!

Nov 12, 2010
mtomto in Home Cooking

Anyone tried this cornbread stuffing recipe?

Another intersteresting stuffing. I like the description of texture and all. Thats helpful, knowing what to expect.

Man, I must have two dozen different ones, all have been tried too by the way. We make two or three at Tgive, and serve them throughtout the year.

Ive always found stuffing to be very individualized. People grow up with Mama's stuffing and nothing else is ever good enough. That too bad, because there are so many different variations that are so very good.

Nov 12, 2010
mtomto in Home Cooking

Anchor Bar Wing Sauce Recipe?

Here's a site with a supposed orignal version of ABN Wings from the original owner. There's a little vinegar in the sauce which leads me to believe it is either original or darn close.

http://www.cookingcache.com/appetizr/...

Nov 10, 2010
mtomto in Home Cooking

Eggs in cornbread stuffing???

BECCA, if youre still there for this thread.

Yours is similar to PD--as I understand. Do you use as many eggs and broth that she does? Many reviewers at FN note that it is very soupy when following exact direction. Hard to believe PD wouldnt know how to make a Southern cornbread correctly. They also note needing to cook it it longer. On her personal site, there are no such complaints. Very odd??!!!

Nov 09, 2010
mtomto in Home Cooking

How to Host a Turkey-Free Thanksgiving

Serve a chicken instead. Cluck cluck.

Nov 09, 2010
mtomto in Features

Seeking Weight Watchers breakfasts w/ Low Points

TIP--Buy paper bowls (like plates), pour in you Egg Beats or liquid egg whites (whatever), microwave 1 minutes for about 1 half cup. The eggs set, light and fluffy. Put any toppings on one side and rund a fork underneath it all, flip over the one side, and viola!!! You have a quick easy omelet, and can just throw out the bowl if serving on a plate or enjoy as is. The cooking time may vary of course for your micro. Experiement.

Nov 09, 2010
mtomto in Home Cooking

How to make pumpkin pie?

Great info here--thanks to all the posters!!! To all you very experienced cooks and bakers---

What then, would be the "Prefect" crust for a Pumpkin Pie---I ask, based on the nature of the filling (wet, heavy)---what crust holds up best to deliver that flaky goodness but can remain as much for up to a day. Not sure Im asking my question correctly, though I hope. Partly the question is, is there a best crust for a PP vs. an Apple Pie vs a Coconut Cream vs. etc? Appreciate all feedback in advance---from just a guy that likes to cook.

Nov 04, 2010
mtomto in Home Cooking