Pitmaster T
Babbling Farker
- Joined
- Apr 3, 2011
- Location
- Texas
About simmering... You do not have to have a big pot to do it. In fact, most of us simmer when we foil a rack of ribs or Brisket. In this case though, use either a hotel pan or shallow pan and cover with foil for a short time.
I am opting for the "dig up a classic" option here.
I am opting for the "dig up a classic" option here.
Simmering would be a great thing to try - I just gotta get me a pot that's big enough.
The stories about preparation remind me of when I was at my grandmother's - a great Southern cook. I was eating cake and was thinking it was the best I'd ever had and how it must be some great recipe handed down for who knows how long. I asked her what it was & she said "Oh that's Duncan Hines, I never could get it better than theirs". I have found myself wondering sometimes if my goal when cooking is to make a delicious meal or trying to prove some kind of a weird point through techniques and methods.
Thanks for posting this (and the other stuff too!). :thumb: