saved about a dozen recipes... cooking has been a hoby of mine for decades... have two suggestions for this thread... 1 extra virgin olive oil is not meant to be heated, should only use evoo on salads. if you must use olive oil, use a light one for high heat.. better, try using coconut oil for your high heat recipes will not believe how good it is... 2. a lot of you mention sea salt, or kosar salt, if nothing else go to dr. mercolar website and read about himalyan salt !!!! 13 reasons why this salt is actually healthy for you !!!, as opposed to what you now use... believe me once you try it you will never go back to mortons !!!I think cie posted his paella recipe a while back. , is my main meal for company.. also cannot wait to make the baked beans... , and the crockpot chicken recipes... thanks... hope to hear from you
just came across this forum.. awesome!
- Thread starter new redneck
- Start date
Good point on the EVOO, many people fail here. It is OK on a medium/medium low, otherwise use a grapeseed (my choice) or sunflower oil. Coconut will be a get for me. Also, love the Himalaya salt after being served this on several dishes at restaurants. Was at a TJ Maxx getting a new baking pan, and in their food aisle they had 7 small bags of Himalayan pink salt for $1.99 a bag. Scarfed them all up. Great stuff.
