Last year, I had to thin the fruit on our peach tree to keep the branches from breaking once the fruit matured. Rather than throw away all the quarter- to half-dollar-sized green peaches, I pickled ...
I've got about 3.5kg (7.5lbs) of rolled pork (with lots of skin crackling) vacuum-packed in my freezer which has been there for just under a month. I've got around 20 coming to eat on Saturday for a ...
The little bit I currently know is that they're fried pig skins. However, beyond that it's just a bunch of hand-waving on my part. Do you buy pig skin from a butcher? Is there a special type you ...
I love salmon skins, especially when fried or oven roasted. I also always eat the skin when I have a filet. What other fish have deliciously yummy skins that can stand on their own like a salmon ...
Last weekend I made butternut squash soup. In an experiment to get more of the squash browned I peeled two medium squash and cut them into 2 inch chunks, rather than just halving it, before roasting ...
I have already cooked a common sole once before, and have skinned only the upper side (the dark side). The result was quite tasty. However, some people say that there's no need to skin it. For what ...
I am living in US. I often buy chicken drumsticks from food grocery stores and simply boil them to eat. Their packages say they are grade A and/or all natural. I heard that USDA forbids usage of ...
We cooked some pork belly over the weekend and part of the recipe is to "score the skin". We have some sharp knives but nothing really worked well. It was really a battle to cut the skin. We even ...
I'll be getting a fresh deer, gutted by the hunter that shot it, but I need to prepare it myself. I've heard that it's a good idea to let it hang for a day or two before skinning it, is that true? ...