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Costacat
Member
07-15-2000
| Monday, December 04, 2006 - 5:11 pm
You add liquid to a pan to deglaze it, which basically means to get up the burned bits. I usually deglaze something AFTER I've finished cooking the meat. Add liquid, scrape up the bits on the bottom of the pan, reduce down to make a sauce. Or use as the basis for a gravy or other sauce. Do NOT cool it down. But I'd cook the chop, remove the chop and let it rest for a few minutes, deglaze the pan with whatever the liquid isd (red wine?), let it cook down a bit, and then pour the sauce over the chop on a plate. Oh, just read your recipe. It's not deglazing. It's "brown the chop and then cook". So yeah, I'd turn it down a bit. Add water a little at a time will reduce splatter, too, as will using a larger pan! 
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Teachmichigan
Member
07-22-2001
| Monday, December 04, 2006 - 6:56 pm
Don't add too much liquid, either -- it's mainly for keeping the darn thing from sticking to the bottom of the pan...no drowning or covering the meat necessary. 
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Colordeagua
Member
10-25-2003
| Tuesday, December 05, 2006 - 7:39 am
Nope, I don't drown it by any means, Teach. Just needs a little additional liquid to cook for a bout 30 minutes.
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Beachcomber
Member
08-26-2003
| Tuesday, December 05, 2006 - 11:54 am
Cosmojito drink - I had one at a restaurant and fell in love. Does anyone have a favorite recipe? I have looked at the ones on the web and they just don't seem right.
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Texannie
Member
07-16-2001
| Tuesday, December 05, 2006 - 2:40 pm
hmm..well a cosmopolitin is cranberry juice, cointreau, lime and vodka. and a mojito is lots of sugar, mint, rum and club soda. I can't imagine what the two blended together would taste like.
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Teachmichigan
Member
07-22-2001
| Tuesday, December 05, 2006 - 6:59 pm
If there's drowning to be done, I think the cosmojito would be the way to go! LOL I actually made pork chops tonight in a pan -- haven't done that in literally years, but talking about here made me hungry for them. I think I actually overcooked my little one a bit -- it wasn't as juicy as it should've been. The boys' bigger chops were fine.
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Oldtex
Member
03-06-2006
| Friday, December 22, 2006 - 10:40 pm
Can anyone help me figure out when my turkey has defrosted? I bought a frozen 13.83 lb turkey, put it in the refrigerator portion on Tuesday night. I need to cook it Sunday. I just checked and the legs and some of the top (I guess that's the breast) are getting soft, but the underneath part and kind of on the sides are still hard, so I guess they are still frozen? I've always cooked a fresh unfrozen turkey, but we were in a pinch and got a frozen Butterball. I guess I could call the Butterball Hotline tomorrow! I know if it doesn't seem defrosted on Sunday, I can use the cold water method of defrosting. I'm just a bit leary of that process. Thanks for any advise all of you great cooks can offer!
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Twinkie
Member
09-24-2002
| Friday, December 22, 2006 - 10:50 pm
It should be thawed by Sunday as long as your fridge isn't set too high.
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Oldtex
Member
03-06-2006
| Saturday, December 23, 2006 - 8:29 am
Thanks Twinkie, I did turn down the fridge temp when I put the turkey in. Will keep my fingers crossed. LOL Have a great Holiday!
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Colordeagua
Member
10-25-2003
| Tuesday, December 26, 2006 - 1:24 pm
Sardines being high in omega-3 fish oil are good for you. It's been some years since I've eaten them. I bought a tin recently -- King Oscar brisling sardines in olive oil and salt. When I open the tin, are they going to be looking at me? Will they have tails on? I don't know if I could handle that. If I can, do I cut off heads and tails before eating?
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Wargod
Moderator
07-16-2001
| Tuesday, January 02, 2007 - 2:05 pm
I bought some cornish game hens on sale this week at the grocery store, took them out to defrost last night and checked out the recipes that came with them. None of them sounded real appealing, especially with kids (lime chipolte rubs???) I haven't cooked cornish game hens since the first Thanksgiving Darren and I were together, 12 years ago, and I'm really not quite sure what I want to do with them. Called my sister this morning and she said she usually puts butter inside so they don't dry out, then does a honey glaze for them. I'm not big on real sweet type glazes and that just doesn't sound real good to me. Anyone have anything special they do to theirs? Maybe something a little, not too exotic, lol. The kidlets won't eat anything spicy, though I can get by with some onions and they're not real adventurous when it comes to food.
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Dipo
Member
04-23-2002
| Tuesday, January 02, 2007 - 2:08 pm
OK, a gazillion years ago when I did a cornish game hen, I don't remember doing anything to it other than stick it in the oven. I would think that maybe rub them with some oil, through some garlic and butter inside and salt and pepper them, LOL. Seems simple and sounds good to me.
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Texannie
Member
07-16-2001
| Tuesday, January 02, 2007 - 5:08 pm
stuff some wild rice, mushrooms and a stick of butter inside. rub olive oil all over the outside, salt/pepper/garlic. this was the very first meal i ever cooked for my dh!
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Wargod
Moderator
07-16-2001
| Tuesday, January 02, 2007 - 6:11 pm
I used basic seasoning...salt, pepper, garlic, and butter. Wish I had some mushrooms and wild rice that sounds good! We had it that one Thanksgiving. Rest of the family had plans so it was just me and Darren and my mom and step dad and he refused to eat poultry of any kind. So cornish game hens for the three of us and a steak for him, worked out pretty well, lol. I probably wouldn't have bought these, but they were selling two packs at Vons on sale. One cost me 2 something and the other 3, I can't pass up a deal like that!
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Juju2bigdog
Member
10-27-2000
| Tuesday, January 02, 2007 - 8:06 pm
Excellent deal, Wardog. If you can get the cornish game hens for under $2 each, that is a very good price. I buy them at $1.99 for one and think that is great, but Bigdog and I can split just one.
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Costacat
Member
07-15-2000
| Tuesday, January 02, 2007 - 8:14 pm
I used to stuff 'em with cut up oranges and a few bits of onions. Towards the end of the roasting, I'd baste with a bit of marmalade jam.
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Wargod
Moderator
07-16-2001
| Tuesday, January 02, 2007 - 10:33 pm
LOL, thanks ya'll! Not only did it go over great (I figured the kids would eat one between them but they and Darren managed to scarf down a whole one each while I could only finish about half...not a big meat eater!) but it was one of the most entertaining meals we've had. We expect good manners at the table (no burping, asking to get up, not playing with their food) but we also aren't overly strict about manners either and when they started "walking" them across their plates me and Darren couldn't help but laugh. Juju, at the price I got them, and knowing the family will eat them and I can cook them, I'm going back tomorrow to pick up several more sets. I can toss em in the freezer and you really can't beat the price. Costa, that sounds good even though I'm not really fond of anything sweet on my dinner, but I'll have to try that next time!
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Costacat
Member
07-15-2000
| Wednesday, January 03, 2007 - 5:56 pm
Next time, try it Wargod. It's not really sweet (the oranges and onions just slightly flavor the meat). The marmalade isn't really sweet, and the sugar kinda burns off. It just makes a really lovely glaze on the birds. Of course, I guess if the kids are gonna let the little guys walk all over their plates, a glaze may not be a good thing? <wink>
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Tera
Member
08-10-2000
| Friday, January 19, 2007 - 3:48 pm
Purple Onions I love purple onions raw on salads. I always use white or yellow for cooking. I only have a purple one right now and I don't want to get out in the cold rain to go to the store. Are purple onions good for cooking?
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Dipo
Member
04-23-2002
| Friday, January 19, 2007 - 4:23 pm
LOL, tera, good question, I shall be interested to see the answer! I love them too!
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Teachmichigan
Member
07-22-2001
| Friday, January 19, 2007 - 4:38 pm
I use them w/my cooking...especially if it's a soup or stir fry. They're slightly sweeter than a yellow or white, but the end result is similar to using a vidalia (actually less sweet than that, I'd say). I love the color they add, so I use them pretty interchangeably with the sweet yellow onions.
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Nanalinda
Member
08-06-2005
| Friday, January 19, 2007 - 6:08 pm
My daughter is having a baby nxt week (her 3rd + 1 step child). Does anybody have good recipes for dishes that freeze well that I can make & take to her. I'd like to take abt 2 weeks worth of meals. I'm making spaghetti sauce & chili but any others?????
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Tera
Member
08-10-2000
| Friday, January 19, 2007 - 6:40 pm
Thanks Teach! That is good to know.
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Rosie
Member
11-12-2003
| Friday, January 19, 2007 - 6:43 pm
How about meatloaf, Nana?
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Chiliwilli
Member
09-04-2006
| Friday, January 19, 2007 - 6:54 pm
And lasagne? Homemade chicken soup to put dumplings in?
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