I call this the long and low and slow method of cooking a roast. I will cook a large roast like this all day, and even if I don't cover it, it comes out juicy and tender every time, no matter how tough a cut it is. Here's how I do it: I put a roast in the roaster or a shallow baking pan. Then I season it and put it in the oven which has been set at 250 degrees. I leave it in the oven for all day--6 hours or more, depending on the size of the roast. I rarely put a lid on it or add liquid, as that makes the meat stringy. I do use a meat thermometer to be sure I don't over-cook it. (For beef, I make sure that the temp. reaches at least 165 degrees to be sure any bacteria is killed.) My mother taught me this, and she made the best roasts ever! Hope it works for you. ... View related article.
I have used waterless hand cleaner to easily and successfuly remove permanent marker from 2 different white boards. Toothpast and SOS may remove the marker, but they will certainly rough up the white board and make it harder to get clean in the future. ... View related article.
Bulkfoods.com is great, and if you order $70 or more, shipping is free. They offer a great variety of grains, nuts, dried fruits, spices, herbs, candies, flours, and other things. I have ordered from them before, and they are trustworthy. ... View related article.
This is a great idea, and I will try it sometime. I have another hint to share. Put the chicken in a crock pot and pour bbq sauce over it. Cook it on high for a couple of hours and you will have bbq chicken like you get at the restaraunts. My uncle used to work at KFC when he was in college, and he told me that this is how they used to make their bbq chicken. It is truly easy, wonderful tasting, and it is impressive to serve to guests. ... View related article.
If your tomatoes are tart from too much acid, you can add a bit of baking soda to whatever recipe you are using them in. I make tomato sauce with all my tomatoes, including the cherries, and if I am not canning it but using it right away, I will add baking soda. (I don't add it to the stuff I am canning, as the acid is needed to kill any bacteria.) The soda is a base, and it reacts with the acid in the tomato. There is foaming up as you stir, and this shows that a chemical reaction is taking place. I start with 1/4 teaspoon of baking soda, stir it in, and then taste it to see if I need to add more. I add a pinch or two at a time until it has the flavor and sweetness that I desire. Just a little note though, cherry tomatoes do not give the same flavor sauce that regular tomatoes do--I think it is more astringent. One more thing, when I sauce cherry tomatoes, I put them in a dutch oven (large kettle), add an inch or two of water in the bottom, put a lid on and boil them till they are soft and the skins have split. Then I put them through my food mill, so that the skins and seeds are removed. After I have the pulp de-seeded and skinned, I put it back into the pot (rinsed so the seeds are all out, as the seeds make a bitter sauce), and cook it down until it is the consistency that I want. It might be good to add the soda to taste at this time (unless you are going to can it), as it won't be too sweet or soda tasting. ... View related article.
My mother and father raised 7 children on a very low income. One of my mom's tricks with bananas to make them go farther was to buy the bunch with the smallest sized bananas on it. That way we each got a whole banana to eat, but they went a lot further as there were more bananas on the bunch. I also advise you to check out what a serving size is of bananas. I believe it is one small sized banana or half a medium to large one. You may be eating more than you need at one time if you eat the whole banana. ... View related article.
