Where is the COOKING header???
lizbeth-gardener
3 years ago
last modified: 3 years ago
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it's time to cook the vegetables, it's time to cook the vegetable
Comments (4)I don't eat the donuts either... but sure do remember the commercial. It's been years, since I had a donut... but I do the local donut ride often, where we ride to the donut shop, and then depending on the mood, a different route back. A very small group rides straight back, which is the shortest route. Moni...See MoreReplacing flue--offset flue or cut a header?
Comments (1)If you cut the header it would be necessary to frame across from the two headers next to the one you cut to reinforce the one that you cut. Simpler to do an offset to bypass the header. Here is a link that might be useful: Wood stoves...See MoreCooked the turkey breast: long cooking time
Comments (13)Thanks everyone. Yes, I used an oven thermometer. It's an old one (the standard metal frame) and I have no reason to think it's off, since setting the oven 25 degrees lower seems to work almost all the time.... and NOT setting it lower tends to burn/brown the food too much (though I haven't tried that for a long while....). In addition, I always put the rack in the middle of the oven (unless the recipe says to do otherwise), then put the thermometer in the middle of the rack on which I'll put the pan, and wait until it registers at (or very close to) the temp I want. And, yes, the breast was cold when it went into the oven -- I made the herb paste in the morning, spread it on, covered with foil, and put it in the fridge. I wanted to go for a bike ride and didn't want to cut that short to come back and prepare the turkey; all I'd need to do is stick it in the oven. No doubt, letting it sit at room temp for about an hour would have made a difference in cooking time. I bought it fresh, not frozen, and kept it in the fridge until cooking time. (I removed the foil except for the last 30 minutes.) So, next time I'll let it sit for about an hour at room temp before cooking, then let it reach 165 degrees before removing it from the oven. This was Ina's recipe and tried and true so I'm going on the assumption I did something differently. It wasn't overly dry.... a little on the dry side. The flavor is great and I would definitely make it again, but not for company until I get this right! I also made the dill potatoes (posted here before), and brussel sprouts blanched then tossed w/ EVOO and drizzled with finely chopped walnuts then roasted in the oven. Hubby (who does most of the cooking since he's retired and I am still working) said "This is really good, Hon." .... then, after dinner, "Good job!" All's well that ends well! :-) Thank you all so much!! What a great forum....See MoreCooking/Not cooking
Comments (17)I am single and I cook often :-) First, because I enjoy it and second, I get a dish or meal in mind and I want it so I prepare it. I do not prepare a regular dinner every night but I do several times a week, often something that produces leftovers I enjoy - roast chicken, meatloaf, a casserole or pasta of some type or soups or stews. And I am becoming more creative in fixing some dishes in smaller proportions so I don't generate a ton of leftovers. But I don't cook every night. Sometimes I will just assemble a sandwich, which I consider to be a complete meal, depending on what's included. And some nights, dinner is just an assemblage of snacks or hors d'oeuvres - crackers, cheeses, smoked salmon, salami or pate, some fruit, etc. In summer it is often a main dish salad but always with some protein included - taco meat, leftover chicken or steak, seafood, etc. And pasta for one is dead simple and can include anything you like. And my fall back dinner when hungry but haven't a clue what to fix - breakfast! I am also lucky to have a nearby grocery with a wonderful deli counter (both hot and cold) and with a penchant for offering a lot of single portion size products - meats, semi prepared dishes (like a chicken parmesan filet you take home and cook and sauce to your taste or a single stuffed pork chop) and sides as well as a huge salad bar, a soup bar and a chicken/wings bar and an outdoor BBQ kiosk that I take advantage of frequently. While not the most economical way to eat, it sure is a godsend for a single person!!...See Morelizbeth-gardener
3 years agolast modified: 3 years agolizbeth-gardener
3 years agolizbeth-gardener
3 years ago
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