All Recipes and Posts by chefenvy
I am looking for lunch ideas to feed 50 people on a mission trip. I will have access to a standard home kitchen and a grill. Any ideas are appreciated! Reading More May Cause Envy...Read more
July 2018 Cookbook of the Month: We're Honoring Anthony Bourdain">July 2018 Cookbook of the Month: We're Honoring Anthony Bourdain
Many Chowhounds were shocked and saddened by the news of Anthony Bourdain’s death earlier this month, and that led to a first: An absolutely unanimous COTM nomination round, as nominators variously nominated his two cookbooks as a way to honor his legacy as a cook, teacher. and fellow food lover. So...Read more
Why is almost EVERY pork chop recipe sweet? I want some new ideas for marinades that are herby or spicy or garlicky and NO SUGAR.">Why is almost EVERY pork chop recipe sweet? I want some new ideas for marinades that are herby or spicy or garlicky and NO SUGAR.
Maybe a simple marinade of olive oil, what ever herbs you like, but thyme might be nice, some lemon juice or cider vinegar, salt and pepper, I agree with you some foods got associated with sweet and we are stuck with that. Every commercially available bbq...Read more
Why Is Almost EVERY Pork chop recipe sweet? I want some new ideas for marinades that are herby or spicy or garlicky and NO SUGAR.">Why Is Almost EVERY Pork chop recipe sweet? I want some new ideas for marinades that are herby or spicy or garlicky and NO SUGAR.
I don't mind sweet pork chop marinades but I'm not in the mood today. It may just be that I'm too lazy to really search, but there are certainly a bazillion marinades that contain brown sugar or maple sugar or regular sugar. I often make my own marinade...Read more
Hello everyone! I have just registered on this forum and I am so glad to be here! A few weeks ago I started a new period in my life..I went on diet! It is big step that I did but of course for better future. My diet is not as...Read more
I made a huge pan of Mac and chz and it taste like flour.. can I somehow save it. Reading More May Cause Envy...Read more
I got my hands on a king crab and saved the considerable liquid that it released after I killed it. The crab blood congealed upon refrigeration and has a really cool blue tint and crabby aroma. Is anyone out there aware of any culinary applications for this stuff?...Read more
Some of you will remember back in 2014, I undertook a project to make 32 meals from each of the 32 countries participating in the World Cup in Brazil over the course of the 32 days of the tournament. It was a super-successful campaign which a lot of you enjoyed at...Read more
Hello, I was looking through the states and cities listed in your places tabs. I noticed that Alabama was not represented. Having lived here all my life I am looking for some of the Grandma's, Granny's or Great-Aunt Susie's kind of pound cake desserts. I have had a stroke and baking...Read more
I have made Beatty's cake countless times. Whenever I take cakes out of pans, never fails, they stick to the sides of the pan. This is after generously greasing pans and lightly flouring them. This in turn makes them terribly hard to frost. I follow the recipe...Read more