thanks for all the info. I think I will hold off on the thanksgiving dealio. I have not even looked at the meat since I got it, was store in the freezer in white paper. I think what I may do is when I have a few days, thaw it, and see what I have, then determine it from there. Thanks for all the advice, m
ore reccs indeed are welcome.

I have been given a rather large whole venison shoulder that I plan to cook for thanksgiving. The plan is to braise. However, I am dumbfounded as to how to brown the beat first, as the cut is so large. Also, I have been told that is is a good idea to soak the venison overnight in milk, however this spoils my red wine marinade idea. Any suggestions? Could I brown it on the grill over high heat, then braise? And what is the deal with the milk. Just sounds plain odd to me. Thanks!

actually...i haven't added any salt! duh! will give it a shot. as for the sofrito, all those ingredients are all ready incorporated. the vinegar idea scares me a bit honestly.....

Need help! I am making my tried and true chili for a party tonight. Texas style. It has been simmering for about 2 hours, and tastes "thin". the spice is perfect (heat) but feels like it is lacking depth. I am not serving for several more hours, do you think it will deepen in flavor as it simmers, or should I add something at this juncture?

I am making a marinade for some lamb chops...recipe calls for .5 cup olive oil, .5 cup lemon juice. I only have .25 cup olive oil.....any suggestion as to what to do? Just make less marinade? is there a substitution I can use?

while whiteys can be a fun place to grab a few drinks, the food is simply horrible.

I out a top round on to marinade on friday afternoon. My plans kept being diverted....do you think its still ok to grill? I had just bought it that day.

good call...added stock to the "gravy" and it already tastes better...but what about the meat...should I add it back to the pan? Thanks in advance...

Used jfoods recipe...straining sauce now...just tastes really sweet. Maybe a bad choice of wine..or maybe I should have omitted the sugar?

I am in limbo here...hopefully I can get some advice fast! Made the ribs according to recipe....cooled overnight, removed the fat and just reheated. the "broth" tasted a bit thin...and is thin, the meat is falling off the bone. The meat just needs a bit of salt and pepper...however the sauce needs.....something.....It is on the stove to reduce a bit but was hoping I could get a suggestion???

making some impromptu buffalo chicken tenders..got the franks, blue cheese and celery...now I have very little experience with frying...do i use an egg wash or what when I bread? does anyone know a good over baked method? thanks in advance...i have been full of questions lately and appreciate all of the shared wisdom!

thanks for all the replies. jfood especially since I am using your recipe! bought these on sale and am ready for the three day process...can't wait to try them Tuesday for dinner!

good advice on the shop goggles. I wear my motorcycle glasses and the stinging is never an issue.

I am going to make braised short ribs for the first time, using a recipe I found on this site...just one question...should I trim the fat on the ribs?

Recently, after suffering from a severe head cold, decided to make my way to Pho King out on Beach Blvd. Let me preface this by saying I am in no way what-so-ever a Pho afficianado. This is only the sedcond restaurant I have ever had Pho at. The restaurant is in an unassuming strip mall. I was very excited upon entering, seeing that we were the only non-asians in the place. The restaurant was clean, and that is my primary requirement for ethnic places. I thought I would be adventurous and order the pho complete with tripe and tendons, rare beef, my DH ordered just with rare beef. The broth was awesome. I would have been satisfied with just a quart of that. The toppings were a bit sparse. Lots of sprouts, but very skimpy on everything else. The meat however, was, in a word, not very good. I realize that tripe and tendons are not for everyone, and I realized that they are not for me (at least in this type of preparation) but the beef just did not taste good. I wanted it to be good, really I did, but it wasn't. The serivce was fine, what was to be expected. As far as Pho in Jax, I will take Saigon Time?(i think thats the name) on cassat any day.

I would definitely recommend Orsay. I have never had a disapointing meal there. that being said, and i know I will probably get grief for this, I think that Aix is overrated. It is way to "see and be seen" and the food, IMHO is not as great as it once was. Granted this is based upon one recent visit, but if you are only in town for a night, I would go for chew or orsay.

yhanks for the suggestions......robuchon is definitely on my list. Alex at the Wynn is an excelleny suggestion, as we are staying there. yay!

will be in vegas 1st week of march, looking for a great restaurant/tasting menu..wedding celebration, so what is recommended if money was no object? o

i will definitely try this one! Thanks!

I have a 3 layer carrot cake recipe that I want to convert to cup cakes to take to a party at a state park. I am much more of a cook than a baker. I use the Deluxe Carrot Cake recipe from southern living. Does anyone have any suggestions? I assume that I would simply make the batter as directed, and pour into cup cake pans....but that just seems too easy and I don't want to mess it up, and do not have the time for a trial. My main concern is with cooking time. Any suggestions greatly appreciated. Thank You!

i dry the peels and store them in a jar with cinnamon, ginger or whatever spices you prefer, then simmer a bit on the stove in an old pan to make your home smell great.

little debbie swiss cake rolls frozen are awesome!!!!

I had to buy some sauerkraut for a football party recently, but it only came in a HUGE container. I love the stuff, but have never used it for anything but brats. What else to do? also, how long will it last in the fridge? Thanks!