Poultry tip by imstuffed "Besides buying in bulk and saving a few bucks, it's always nice to have some cooked chicken on hand (in the freezer) for those quick week night meals. I try and keep 2 cups worth since most recipes call for that amount."
Pork tip by q_man "If you don't gill your Portabello mushromms before sauteing...they will turn your sauce black."
Tofu tip by herrhexenmeister "The can even freeze, then thaw, then press tofu for an evem meatier texture."
Pasta lesson learned by queenietwo "In Italy there are no seeds in a red sauce."
Beef lesson learned by snickerdoodle "Green is not good!! Beef is sensitive. It becomes tougher with extra handling."
Pork lesson learned by Pedersons Natural Farms "We strive to listen to our consumers about our products and how to improve. Listening to consumers is the greatest compliment when they just simply love your product."