Originally Posted by cdcox:
That would be about the same size as a full size double crust pie containing 2 lbs of meat. I ate mine and about 4 bites of my wife's and am completely satisfied. If I choked down 2, I'd be ready to pop.
Then you must have huge plates because that looked like it was baked in a muffin tin? [Reply]
Originally Posted by Buzz:
Do you cook with a lot of vinegar?
I used 16 oz. of raw vinegar in the marinade for my sauerbraten and I also use it when I make Jamaican (sort of!) fajitas with key lime juice and Worcestershire. I don't use it much other than for those things. [Reply]
Originally Posted by Lonewolf Ed:
I used 16 oz. of raw vinegar in the marinade for my sauerbraten and I also use it when I make Jamaican (sort of!) fajitas with key lime juice and Worcestershire. I don't use it much other than for those things.
Dad used to put vinegar In his chili, never cooked with it myself. [Reply]
Originally Posted by Buzz:
Dad used to put vinegar In his chili, never cooked with it myself.
It really adds a nice little kick to savory dishes. A couple of years ago I was trying to make a tartar sauce without mayo (I dislike mayo) and I was looking through a few recipes. I eventually came up with something really nice using vinegar and dill relish with a Greek yogurt base. That encouraged me to play around with vinegar more and I have been using it more and more. Although I may start using lemon juice at FMB's suggestion because that worked wonderfully in a pasta dish I tried last week. [Reply]
