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I love to do both. I collect cookbooks - have over 1,200 of them and have read them cover to cover. I like to make recipes from the books and then experiment with the recipes to create something different. I do that with cooking and baking. However, I don't like to make a mess in the kitchen...

It's perfectly safe to eat. When meat is frozen (or even veggies), the cells, as they defrost, break and release fluid. The tiny spots of blood are nothing. If you've had it in the freezer it's fine. Hope that helps.

Is your 1 1/2 pound pork loin a tenderloin? If so, what I would do is remove everything else from the oven (just for 15 minutes), crank up the heat to 450º and place the pork in there (baste it if you have it). Cook 15 minutes, turn the heat back down to 350º, turn the pork over and cook...

Is your 1 1/2 pound pork loin a tenderloin? If so, what I would do is remove everything else from the oven (just for 15 minutes), crank up the heat to 450º and place the pork in there (baste it if you have it). Cook 15 minutes, turn the heat back down to 350º, turn the pork over and cook...

That's a tough one. By an open fire I assume you mean like when camping. Not on a stove in a home. You can place meat, potatoes, carrots and onions in a piece of thick aluminum foil, seal it, and cook it over the fire to make a kind of beef stew-like meal. But that's only one course - the...

grams. There are 30 grams approximately in one U.S. ounce so 30 into 500 grams equals 16.666 ounces or just a little over 1 pound of potatoes. 150 grams is 5 ounces of Parmesan cheese.