Hi all, I'm thinking if making this quail and fig recipe, but I'm very worried about overdoing the quail. So naturally I thought about making it sous vide instead. The first problem is, I've found several different times/temperatures for cooking whole quail sous vide. The one I'm tempted...Read more
how many pounds of homemade pasta for this holiday party?">how many pounds of homemade pasta for this holiday party?
I use 55 grams per person - for a main course! 55 g * 11 = 605 grams = 1.334 lbs = 21.34 ounces for "small portions" I'd cut that in half. Reading More May Cause Envy...Read more
Substituting Sugar-Free Jell-O for regular when baking">Substituting Sugar-Free Jell-O for regular when baking
The recipe I'm using to make cookies calls for a package of lemon instant jell-o pudding mix. I accidentally bought the 1oz sugar free, fat free version instead of the 3.4oz regular version in the recipe. The recipe has you add the dry pudding mix into the dough. Will this...Read more
I am embarrassed to be on a cooking site and see a very pertinent question from a home chef being ignored about two such a vital ingredients, Glace de Viande ans BEEF! SMH. How did a site editor not at least add to this post? It...Read more
Vietnamese chicken wings...who's got the best recipe?">Vietnamese chicken wings...who's got the best recipe?
Andy Ricker's Pok Pok Ike's chicken wings started it all for me. The best of all worlds, 1..Chicken wings, and 2..Vietnamese flavors. Now I have enjoyed wings at The Pig & The Lady in Honolulu, and the wings at Madame Vo's in NYC. All are awesome, though I have to...Read more
I found out this week that the company is no longer selling their retail size canister and are discontinuing their food grade retail presence. The customer rep I talked to said to check food distributor type places that would carry the 3 pound box. I can order it online but...Read more
In Vivian Howard's cookbook, Deep Run Roots, she has a chapter on sausage. She highlights a certain variation of sausage "the King of the sausages", the Tom Thumb. A Tom Thumb is sausage stuffed pig's appendix. It is stuffed and left to air dry. It looks like a lopsided football....Read more
I’m hosting Christmas this year, and will be making both lunch and dinner. For lunch I’m making chicken and rice, shaved Brussels sprout salad, and broccoli. I need help with the dinner menu. I want to make a pork loin roast with apple fig chutney, and roasted veggies...Read more
The seaweed for the hand rolls at Sugarfish and Kazunori are amazing. I'm wondering if it's possible to buy this premium quality of crispy seaweed in an Asian Market. Is there a particular brand or type, etc.? They all look the same to me and just branded...Read more
Table Talk with Magnus Nilsson of The Nordic Baking Book">Table Talk with Magnus Nilsson of The Nordic Baking Book
‘Tis the season of baking! Because of this reason we couldn’t resist having a bonus Table Talk Baking Edition with Magnus Nilsson of The Nordic Baking Book. Magnus Nilsson, the internationally acclaimed Swedish chef and author of the bestselling The Nordic Cookbook (2015), has scoured the Nordic region researching, photographing, and...Read more