Q. I seared a roast in my enamel Dutch oven. The brown sugar in the rub burned, and now I have black scorched stuff on the bottom of the pot. I scrubbed what I could and poured in vinegar to soak overnight, but its still fairly black. Any ideas for my next move?
Today - Food
It is much different than its predecessor, the new Asakusa Japanese Restaurant & Sushi Bar in Village at Time Corners.
Sunday - Dining Out
Quinoa is a really hot ingredient right now. An ancient grain that is actually a seed, quinoa is native to the Andes Mountains of Bolivia, Chile and Peru. I love the stuff. In fact, I eat it for breakfast, lunch and dinner (yes, I said breakfast).
Sunday - Slice of Life
- Irish staples on menu for St. Patrick’s Day
Dont let the red hair fool you – theres not a drop of Irish blood in this body. Or at least none that I know of.Wednesday - The Dish
- Mother offers healthier choices for family
LeAnn Nome leads an active lifestyle with her husband, Jeff, and three children.Wednesday - Cook's Corner
- Dash ... we tried it
The recipes reviewed here appear on Page 16 of todays Dash, a monthly food magazine inserted in The Journal Gazette.Wednesday - Food