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I remember years ago being able to buy corned pork. I loved it, but never see it anymore. I would love a recipe for it.

Interesting how foods go in and out of style, isn't it. James Beard mentions corned pork in a couple of his books. In a variation on his New England Boiled Dinner, he suggests adding a piece of corned pork or corned tongue to the beef brisket, and letting them cook for hours. The other option was also a variation on a New England dish – Boston Baked Beans – which he turned into New York Baked Beans with the addition of "a rib piece of corned pork with bone" (and a small hot pepper). continued...

I am cooking a turkey for the first time in an electric roaster. In the past I've used my oven. Can I use an oven bag to help brown the outside of the turkey?

We have yet to see a roaster manufacturer allow anyone to use a roasting bag inside their appliances. You are to keep your roaster bag from touching the heating element or sides or top of a standard oven, in case they touch a hot spot and melt. There is essentially no way for an oven bag not to touch major portions of the sides and lid of a roaster oven. continued...

I have to substitute Marmite for Bovril for a prime rib soup recipe. How do I know how much to use and will it be totally different?

Well, Marmite is a yeast product and Bovril is a beef extract. There is certainly a difference in flavor, but how much you notice it will depend on how prominent it is meant to be in your recipe. A modest amount of Marmite swapped for the same amount of Bovril in the context of lots of vegetables, beef, and other flavorful ingredients probably would not be earth-shaking. continued...

Thanksgiving Central
How to Cook for Thanksgiving

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