Comments for My Cooking Quest

Comment on Curried Rice with Shrimp by Margie

Margie — Sun, 08 Nov 2009 01:09:50 +0000

I’ve made this numerous times, but I’ve yet to compliment you on your recipe. It’s WONDERFUL!

Comment on Perfect Mac-n-Cheese by sue

sue — Sat, 07 Nov 2009 15:27:12 +0000

Dang. I never saw such a good photo of mac-and-cheese.

Comment on Baking Bacon (Oven Frying) by Carrie

Carrie — Sun, 01 Nov 2009 22:39:33 +0000

Just wanted to thank you so much for opening my eyes to the world of BAKED bacon! It cooks perfectly every time!! I will never fry bacon again!

Comment on The Restaurant by kath

kath — Tue, 27 Oct 2009 21:32:41 +0000

Glad I found this blog. really cute and will be trying your enchiladas recipe tonight.

Comment on Chicken Shawarma – Grilled Chicken, Tahini Sauce and a Pita by Lesley Greene

Lesley Greene — Tue, 27 Oct 2009 18:58:52 +0000

I can not wait to try this recipe, I have looked high and low. King Shawarma in North Brantford is absolutely traditional in their food. Now, as an Iroquois of the Six Nations Indian Reserve, I look forward to sharing your chicken shawarma with family and friends. Thanks so much. Lesley

Comment on North Carolina Barbecued Pulled Pork Sandwiches by Portable Barbecue Grill

Portable Barbecue Grill — Sat, 24 Oct 2009 21:12:00 +0000

Oh I wish I could eat stuff like this again…Thanks for the picture

Comment on Spanish Tortilla – Baked Eggs Omelet and Potatoes by Johana

Johana — Sat, 24 Oct 2009 15:15:57 +0000

I love tortilla! But can I say something? I needed a photo of a tortilla for my spanish project, but I find it really funny how everyone is like, helping each other and using the cooking ‘words’ and such. I just find it funny:)

Comment on Baking Bacon (Oven Frying) by Tammy

Tammy — Sat, 17 Oct 2009 12:40:13 +0000

I have been baking my bacon for about 15 years and I like to put it on my broiler pan and rack. I turn the bacon about halfway through the cooking time (I love to admire the way it looks!). A broiler pan and rack allow the bacon to drain right away and the grease is contained nicely. Recently, a friend came over to make BLTs for our families. I couldn’t believe it when I saw her take a full pound of bacon, separate it a LITTLE and fry in a heap in a pan! The bacon had to basically be broken apart to use AND it made a mess of my stovetop!

Whatever–enjoy your bacon your way!!

Comment on Perfect Mac-n-Cheese by Heather

Heather — Sat, 10 Oct 2009 10:38:45 +0000

This is how i make my mac and cheese. My family calls it Fat Macaroni and Cheese…..deelish!

Comment on Whole Beef Tenderloin with Honey and Worcestershire Crust by joejhorn

joejhorn — Sun, 20 Sep 2009 21:41:42 +0000

Hi Bob, it was too good to wait to eat it. lol.

Kat – Better than Bouillion is beef base in paste form. You can get it at Costco for sure. If you don’t have it, don’t worry about it.

Assuming your tenderloin is 4 or 5 inches in circumference.

Tie it up so it will cook evenly. Heat oven to 425 degrees. Place beef on a rack on a rimmed baking sheet. Roast until an instant-read thermometer inserted into thickest end reads 110˚, about 30 minutes.

Switch oven to broiler setting; start basting it every few minutes, broil until crusty and is 125 degrees, 5–15 minutes. Try that, watch the temps though. Once the meat gets up to 115 it goes fast from there. I wouldn’t cook it past 125 before pulling it out to rest.