This is what an acquaintance of mine would like to know; he fries his chicken Southern (U.S.) style, applying egg and buttermilk, and he monitors the oil temperature, but he can never seem to get the breading to adhere. Any suggestions?

I have been researching about cooking with salad dressing and want to make baked chicken parts (bone in) but the recipes I looked at are for boneless chicken and the cook time varies from 35 minutes to an hour.  I thought because of the bones I'd have to cook it longer ( Read more... )

My cousin has some wild goose breast languishing in his freezer, and he has requested that I cook it for him. Of course I jumped at the chance, but now I have no idea where to go. I want to do some sort of marinade, and have access to a wide variety of flavored olive oil and vinegars. I was thinking a blood orange olive oil, but I don't know what ( Read more... )

I have ground bison meat in the freezer and I'm in charge of cooking dinner this week. What can I do with it that isn't meatballs, meatloaf, or burgers?

Any help is very much appreciated.

(There will be a brief pause to allow the wiseacres in the audience to reply, "You ought to see a podiatrist for that", or, "I hear the circus is hiring ( Read more... )

Hi everyone ( Read more... )

I have a breast of veal currently defrosting for dinner tonight. I was going to save it for a special occasion but it's just taking up too much room in the freezer so it will be dinner for me and my fiancee (with plenty of leftovers). Question is - what do I do with it? I'm sure I can call my mom to find out how she used to prepare it though I ( Read more... )

I have a boneless pork shoulder joint that's just under a kilo (about 2lbs) in weight. I'm marinading it tonight with a garlic, oregano and chile rub in a orange, lemon and lime juice mixture. I want to slow roast it tomorrow, but all the recipes I have that talk about slow roasting deal with much larger joints of meat ( Read more... )

Our local butcher had a wonderful deal on bone-in chicken thighs and I want to cook some for dinner tomorrow night. Usually I cook with BLSL breasts so this is a little different for me. I am looking for some suggestions/recipes. I have a pretty full pantry and have no problem deboning the thighs if the recipe calls for it. Thank you.

Hello - I checked the tags - only found one possible answer to my question but I'm not sure if that's what I wanted to know because it didn't specify how many lbs the pork shoulder was ( Read more... )