i need to add that i dont have freezer space for anything. im not exaggerating either. i have one of those old fridges that has one of those tiny freezers that either doesnt freeze anything, or freezes over.

yes, the rice is separate

hey! thanks for the reply.
i guess i should add that i do know it wont be real baked beans. my father always made baked beans out of canned kidney beans, and dressed it up with all that stuff. so i guess i was just hoping i could approximate that.

so i just made some great red beans and rice based on alton browns recipe. the main difference is instead of using pickled pork, i used a ham bone i had in the freezer. im just a single guy, so there willl be alot of leftovers. sure, maybe i will eat beans and rice for the next two days, but can i use the left over beans for"baked beans". should i drain off the gravy and add mustard/ketchup/molasses, or should i keep the beans in the cooking liquid and add the stuff. any suggestions?

excellent, thats what i though. thanks so much!

my wonderful grandmother knows i love lamb, so she saw lamb shoulder arm roast in the store and bought them for me. the look like osso bucco. my question is, is this cut a braising cut, or can it handle a quick dry heat?

i think the smell of coffee is terrible. they shouldnt offer it in restaurants anymore, because i cant stand the smell of it.

i hope they dont get rid of it. i remember when the double cheeseburger was a dollar, and we would have to much too drink, i would get two doubles and a mcchicken.

if they get rid of it, then i would really like to see a great new burger for 3 bucks. one that is substantial enough to not need to eat 3 sandwhiches when you are drunk!! and one that is tasty enough to eat when you are sober.

hahahaha, oh my goodness Jase!!

yes, yes it does.

i dont really do baked goods, if i did i would absolutely need the recipe every single time.
but normally i never use a recipe of any kind, with the exception of when i try to cook indian food. usually the closest thing i get to a recipe is seeing whats on sale at the same time at the grocery store. from there i just, you know, season and cook.

i have never used a pizza stone, but i feel like the pizza stone would be better, because the way i understand it, the pizza stone is able to absorb some moisture from the crust. but i can tell you for sure, you wont be disappointed with either.

i often will slightly precook my crust if im doing pizzas on the grill. put it on a few minutes, flip it, sauce it, top it, cheese it, finish it. but in the oven i usually dont need to.

if you have great lakes brewing company available where you are, (its a cleveland company), try their dortmunder gold. its a (imo) great fairly easily accessible lager. i really enjoy it. although truthfully, i love nearly all the have to offer.

i often do a whole can and i mix it with an entire large bottle of mayo. and i it lasts and lasts. with the larger jar of mayo it comes out to not to spicy. but if you just have one of those small jars of mayo, yes, ouch!!!!! haha .

edit, i just noticed that i did previously say a small jar of mayo! whoops. yeah, DO NOT use a hole can of chilies with that. haha. sorry for my mistake.

i havent dont it yet. but i probably wouldnt roast them first, just becuase i feel like its a hassle to roast habaneros. jalepenos would be great roasted first though. you can even just do a can of chipotle chilies in adobo sauce blended with a small jar of mayo.

if im doing gumbo, and a bunch of it, i do my roux in the oven. at a low constant temperature, that way i dont need to stir as often and i dont burn it when trying to get a nice dark, nutty, roux.

if im just doing a gravy or bechamel or something i basically just cook it till the raw cereal taste is gone, and i eye ball how much i need.

some onions. some garlic. nice fatty tough meat. cumin, oregano, and plenty of chillies. salt, pepper. a flavorful stewing liquid, beer works fine. you dont need much else. i like chopped onions and sour cream on top. and corn bread on the side.

ive never used a roux in jambalaya. gumbo yes, but never in jambalaya. different strokes i guess.

the real question isnt does that seem like alot or a little to us, its do you enjoy the dish? do you feel the sauce is the right thickness and texture? do you love the taste? if yes, then you are using the perfect amount of roux.

the blood and sand, i dont know if blood oranges are traditionally used, but i bet it would be great.
equal parts scotch, cherry brandy, sweet vermouth, and blood orange juice. i like it with double the scotch.

ever since i got my grinder from my wonderful sister for christmas, i have been wanting to do pork burgers with a grilled pineapple/onion relish/slaw/salsa/whathaveyou. probably a bit of mayo mixed with diced habeneros on it too!

i think MGZ meant, "how do you cook yours?"

i go with either a bit of a very good bbq sauce, or a vinegar sauce, and some pickles. slaw is nice, but i love slaw so much i would rather just eat it as a side. i alctually do really like an entire slice of red onion on pulled pork as well.

just a shot in the dark, but could you use it in a chocolate chip cookie recipe?

greek chicken salad. pine nuts, grapes, a bit of dill, red bell peppers, and chunks of the chicken mixed with greek yoghurt. serve on pita?

do a greek "chicken noodle" soup. orzo instead of noodles. chunks of chicken meat. use the bones to make the stock. maybe some sundried tomatoes, and plenty of lemon and parsley added at the end.

im sorry if i somehow offended you. you stated that that four dashes of bitters is the reason that it tasted of mostly bitters, it sounded like you prefer less bitters in your drink than i do. it was in no way supposed to upset you or insult you, if it did, i sincerely apologize.

but i usually see most peoples recipes for old fashioneds have 2-3 dashes of bitters. i use 3-4 depending on the day. although 4 is twice as many as two, many people use 3, and 4 is only one more than 3 haha. (i know no one needs a math lesson. if they did, trust me i wouldnt be the one that should give it! haha)

im sorry. i meant 95 proof. but upon rechecking it is 90 proof, so 45%. you are correct.

it isnt the main flavor when i using other whiskeys. and remember, to each there own. i like 3-4 dashes of bitters. you obviously like less.

i didnt add anything. it tasted wonderful with the fairly spicy chicken.

thanks all. i do think that some fresh lime juice would have been superb.

ill add more salt. i suppose it would be hard to make it too salty, since after all it is a sauce, and not a soup!