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Yet Another Food Blog: help me name it
I love the idea "Phamished", simple, easy to remember, to the point, not at all boring. BTW, I'm new too, cooking at ya from Portland Oregon, for what's it's worth, I didn't take your post as a pitch, but we left coasters tend to be rather laid back not to mention thrilled to be asked for our opinion on anything. Sounds like a fun read... keep me in the loop when you start it I am always looking for new food ideas in the kitchen, (but do so off this board apparently).
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I poach chicken and fish in it, it also works well as a marinade for cheaper cuts of beef and pork...it tenderizes them like crazy. For the cheaper dill pickle juices, the ones with a lot of yellow color to them, I mix the juice 50/50 with water to use it or it yellows the meat. It's been a staple for my cooking for several years now.I wish they sold it without the pickles in it. BTW, it's also great for steaming veggies...