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This is the venison stew I make... http://www.cooks.com/rec/view/0,1652,151169-251195,00.html I use whatever oil I have on hand for browning (instead of crisco) and I usually put the flour and seasoned salt (or creole seasoning) in a ziplock bag and toss the venison cubes in, give it a good...

Ultimately, I'd like to know how to get them generically useable... blanched, baked, boiled, grilled.... tender, edible on their own, artichokes. BUT... that "Baked in a casserole with garlic, cream, and bubbling cheese" you mentioned sounds fantastic. So, I'd be more than happy to try that...

No matter how much research I do, or how many techniques I try, I cannot manage to cook an edible artichoke! No food has intimidated me in the kitchen like artichokes... I just can't get it. Tips, tricks, advice? Thanks!!

Since "close enough" counts for song titles ;)... we'll call this "Warm Beer and Women with Colds"

Over seasoning a backstrap is a sin... temper the meat, salt and pepper, sear, finish in the oven, cooked medium rare, rested ~10 minutes. Perfection. Pour a glass of the beer and drink it!

They're licensed and selling beer off premises but the restaurant hasn't opened yet.

Small world... a friend of mine from high school is a chef at Campbell's

Yeah, their food is great. We go pretty often. I'm looking forward to the opening of Forest and Main... http://www.forestandmain.com/ They brew some really solid beers, the ambiance looks great and the menu promises to be good too. This town has really become a good place to eat/ drink...

Ambler

I too am posting nothing helpful out of my own selfish interest in the outcome of this thread

It does... a little :) Enjoy :mug: boo boo... the redfish Yooper is talking about is also known as Red Drum, and they are delicious! http://www.tpwd.state.tx.us/huntwild/wild/species/reddrum/

Between this and the margaritas and the 75* weather I'm starting to turn a bit green with envy!! One of my favorite white fish preparations is "en papillote" with lemon, butter, garlic, shallots and a few herbs... but I'm going to have to try it with the mango habanero salsa.

You can sub simple syrup for contreau... I'm sure watered down honey would do the job... shot of orange juice probably wouldn't hurt.

There's a couple simple recipes here... http://www.artofdrink.com/archive/popular-cocktails/the-margarita-recipe/ and it sounds like you have everything you need. The "poor man's margarita" I make in the summer (makes a pitcher full) is a 12 oz can of sprite, 12 oz Jose Cuervo SilverTequila, a...

Definitely don't remove the sight without the right tools... cleaned and oiled will definitely do the job. The rust reformer isn't paint, it is clear and chemically changes rust to neutralize it. they sell it in spray cans and regular, small, paint containers... you could easily brush it on...

The fact that it is rusting means the finish has been compromised. If you want a cheap and easy, quick and dirty combat pistol finish fix... I would sand the surface rust off (removing the sight would be ideal to get to everything) with emory paper, clean it with non-chlorinated brake cleaner...

I can't recommend this company personally, since I live in the area and can get this stuff at the store... Shopping at JerseyPorkRoll.com. Buy Taylor Ham, Trenton and Taylor Pork Roll, Tastykakes, Sabretts, Scrapple, and more at the best prices online

Make 'em... Cherry Pepper Shooters Recipe - Food.com - 8904 or... Cherry Pepper Shooters | Almost Italian The bare bones is hot cherry peppers, prosciutto, sharp provolone cheese and olive oil. Some people add italian seasonings, red wine vinegar, etc.

Yep, this... I'm eating slices of this with pretzel snaps right now and it is awesome!

I just kegged a Cherrywood Smoked Pale-ish ale I bittered and flavored with Bramling Cross hops. The recipe- 11# Maris Otter 3# Cherrywood Smoked Malt 0.5# Crystal 40 I can't read my handwriting, but I mashed it at 147* or 149* (my first mistake, should have mashed higher). 1.5...