Archive for October 2014
Made Pumpkin Bars but filling is too creamy.">Made Pumpkin Bars but filling is too creamy.
I made these pumpkin bars: http://www.joyofbaking.com/barsandsquares/PumpkinBars.html and they firmed up after about 30 min in the oven, but when i cut out the squares and tried one, the filling was too creamy, not quite set. am I screwed? Or should I put them back in the oven (on the plate)?...Read more
chicken heart recipes that don't involve grilling?">chicken heart recipes that don't involve grilling?
Curiosity got the better of me today at the farmer's market and I got a bag of chicken hearts, which I've never tried cooking before. Most of the recipes I've looked at involving grilling them on skewers which sounds fabulous, but I don't have a grill. Does anyone have any...Read more
Ina Garten - Make It Ahead: A Barefoot Contessa Cookbook">Ina Garten - Make It Ahead: A Barefoot Contessa Cookbook
Looks like her to me Reading More May Cause Envy...Read more
Where to buy spices in San Francisco?">Where to buy spices in San Francisco?
Either San Francisco Herb Company or Rainbow Grocery. Both carry great, really fresh herbs, spices and tea. Reading More May Cause Envy...Read more
Can Recipe for Muffin Tin be Made in Pyrex Dish?">Can Recipe for Muffin Tin be Made in Pyrex Dish?
I've done it before by lowering the heat and monitoring. Not sure if that would work with your recipe. Reading More May Cause Envy...Read more
Carbonara - How many eggs and how much pepper?">Carbonara - How many eggs and how much pepper?
I make carbonara a fair amount but am always trying to improve. I was looking at a lot of recipes and the ratio for eggs and pepper (and pork even) to a pound of pasta was all over the place. Anne Burrell has a recipe with 8 eggs...Read more
Reheating pasta quick tip">Reheating pasta quick tip
Hi I made the "ad hoc at home" beef stroganoff last night and it was absolutely delicious! So of course I spent all morning thinking about the leftovers I was going to have for lunch today. When I uncovered the bowl in the fridge I found this solid ball of noodles, mushrooms,...Read more
best (non corned beef) brisket recipe">best (non corned beef) brisket recipe
hubs got an 8 lb one from costco. i plan on cutting it into 2 manageable chunks and freezing them. what's your favorite recipe? and do you think a 4 lb piece would cook about an hour under pressure with natural release? or you think longer?...Read more
Another slow cooker thread">Another slow cooker thread
However, I don't think that this has been addressed before. I bought a Hamilton Beach slow cooker on a fire sale for about $15. It has "take and go" clamps to seal the lid so one can transport an item to an event. I'm seriously considering cooking with the clamps...Read more
Mixing the Tiny and the Gigantic">Mixing the Tiny and the Gigantic
If you're going to be making this once in a while, invest in a sifter (this one--$15--is pretty good) and sift the dry ingredients together, and that'll answer your 2nd question. But in the meantime, just stir the sucker up with a wire whisk, and the leavening ingredients, salt,...Read more