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Creamed onions with buttermilk?

How can I argue with that?! Off I go.....and thanks for the warning!

Nov 19, 2012
juli730 in Home Cooking

Creamed onions with buttermilk?

Has anyone ever made creamed onions with buttermilk instead of heavy cream? I forgot to grab the cream and dont feel like making the trek back to the store. Any thoughts?

Nov 19, 2012
juli730 in Home Cooking

pork loin roast with chine bone

I have a home grown 4lb pork loin roast with the chine bone intact. When we have the pigs processed in the fall I always want to ask why they leave it that way, but the intimidation factor sets in and I tell myself once more that its fine that way. Well here I am once again trying to decide how to go about cooking and consuming this really beautiful roast. I have cut off the chine before cooking, but then I just end up with a boneless loin. Have tried to carve it cooked, it was hot!!! Just wondering what a real chef would do with this challenging situation!

Mar 20, 2011
juli730 in Home Cooking

Oven-Baked Lightly Breaded Chicken

This reminds me of CI's crunchy baked pork chops ,which are delicious. I have often wondered if substituting chicken would produce an equally delicious dish.......recipes.

cooksillustrated.com/.../pork/crunchy-baked-pork-chops-recipe

Jan 06, 2011
juli730 in Home Cooking

Tainted breadcrumbs?

So I was making CI's crunchy baked pork chops for 8 instead of 4 and somehow ended up with way to many of those delicious homemade breadcrumbs. My mistake was that i was dredging the chops in this massive tray of breadcrumbs rather than dividing them say, in half, so that they didn't all become contaminated with the raw pork. Too late. Now I have about 3 cups of those, did I mention they were delicious, breadcrumbs that I would hate to toss. Can I freeze them and use them for the same recipe, or any recipe if brought up to a safe temp? Thanks for info!!!

Dec 28, 2010
juli730 in Home Cooking

smoked ham

my hams come with the pig skin still on them so as it cooks and shrinks it kind of wiggles its way up off the ham...that had never happened to me before. So now i dont bother glazing because the skin comes off anyway, but in the past I used straight pure maple syrup...always delicious!

Jan 09, 2010
juli730 in Home Cooking

smoked ham

I have definately thought of the presentation aspect . So you think if I heat it through(300 for a couple hours?) and wrap the heck out of it will retain heat for awhile? The real kicker is that I will be arriving at the party house hours before actual party. Its a one oven house and I'm sure it will be busy all day and not have room for my ham. I'm realizing that I should have thought this through before jumping on an opportunity to show off my pig. Sigh.

Jan 08, 2010
juli730 in Home Cooking

smoked ham

I have a large(10lbs or so) smoked ham that i need to bring to a post holiday party buffet table. I have a 2hr ride there and am undecided on the best way to serve. I'm thinking about slicing it off the bone and laying it out on sheet pans, transporting, then heating it through at the party-givers home. The ham comes from my own home grown pig so I really want it to stay moist and delicious. Any advice on my possible method or different ideas out there? Thanks for your opinions!

Jan 08, 2010
juli730 in Home Cooking

Caesar salad from scratch vs. premade dressings

The absolute best caesar dressing I ever made came from the mortons steakhouse cookbook. It's rather tedious to make , and the recipe makes 3 cups so I only do it once in a while. The consistancy is certainly not thick like mayo but I would consider it creamy style. Will be happy to post recipe if you're interested. Need to go fin the cookbook first!

Jan 02, 2010
juli730 in Home Cooking

pork loin isuue

I went to carve before roasting and stood there staring at it for quite awhile. If I do that I will end up with 2 pieces of meat. A very pretty tenderloin, and whatever is adjacent to it- the loin I assume. If I do remove the bone, can the 2 pieces of meat be tied together?

Jan 02, 2010
juli730 in Home Cooking

pork loin isuue

I have raised my own pork for 3 years now and will probably never buy grocery store pork again. The only issue I sometimes have is how the processor butchers my pig. Thus, here I sit with at a quite nice looking pork loin that is going to be a challenge to carve. There are no rib bones, but there is a backbone. I wondered if it was a blade roast, but it is marked loin and I can clearly see the tenderloin. It will be impossible to cut through the backbone so I guess my question is will it be easier for me to carve it off the bone then tie it and cook.....or should I roast it first and then attempt to carve? Any help is most appreciated!

Jan 02, 2010
juli730 in Home Cooking

Embarrassing Frozen Foods You Always Keep on Hand?

mom will be over tomorrow with the pierogies shes been making for weeks now as Christmas is the only time we treat ourselves to the not frozen kind. Either way, we boil them and then saute in butter and onions - my mouth is watering

Dec 24, 2009
juli730 in General Topics

roasting a no-rib roast

I do have a probe thermometer that I plan on using. My thoughts were to stick with the naturalists approach of kosher salt and fresh cracked black- no fancy crust this time. my SIL will not be happy but oh well. I do have a convection setting that I will probably use. I will probably go ahead and sear first due to a safety issue I just read about - probably hooey but would hate to kill my guests!

Dec 23, 2009
juli730 in Home Cooking

roasting a no-rib roast

So imagine my chagrin when my 15lb prime rib roast came home boneless....... I'm a roast on the bone kind of girl so now I'm a bit lost. I will be cutting this about in 1/2 so I will actually be cooking about 8 lbs.(12 people). I usually sear first then slow roast, but I heard somewhere(was it cook's illustrated?) that roasting first then searing eliminates the grey overcooked ring around the roast. So I'm contemplating 250 till we reach 125 then removing the roast, cranking the heat to 500 then returning the roast to the oven for 10 or so minutes. Any food for thought??

Dec 23, 2009
juli730 in Home Cooking

help with spinach lasagna

hear you all loud and clear! Will def. pre-cook spinach.......I'll let you know! Thanks!!

Oct 27, 2009
juli730 in Home Cooking

What do you put in your Ham Salad?

I find that a jar of sweet gherkins makes all the difference for me. I just made some the other day with left over baked ham and didn't have any so i used relish and was grossed out!! It had this gelatinous like quality that you just don't get with copped up gherkins. I usually get a big beefsteak and a vidalia and layer it up. Instant ham salad napolean!!

Oct 27, 2009
juli730 in Home Cooking

help with spinach lasagna

I'm making lasagna for dinner which I don't do very often due to the fact that my husband hates ricotta or any other cheese that doesn't slice. He loves his moms which is simply noodles, ground beef, prince spag sauce and.... ready for this?.... kraft singles. I refuse to make this. Last time I made it I think i used mozz and cheddar. ( i know.... but this is the only way he would try it.) I convinced him this time to let me add some fresh baby spinach. In my opinion there is nothing better than fresh baby spinach and san marzanos. If i simply layer the spinach in the dish will it create to much water when its cooking? Im afraid if i cook it in with the meat mixture I'll lose that fresh taste. Would love any suggestions!!

Oct 27, 2009
juli730 in Home Cooking