Archive for March 2015
What's for Dinner #356 - The Tail End of March Edition! [through March 30, 2015]">What's for Dinner #356 - The Tail End of March Edition! [through March 30, 2015]
http://chowhound.chow.com/topics/1009227 Reading More May Cause Envy...Read more
What's For Dinner #357 - the Out Like A Lamb Edition">What's For Dinner #357 - the Out Like A Lamb Edition
March is almost done....and hopefully, since the lion made an appearance at the beginning of the month, the little lambikins will show up for the end of the month. Maybe for the upcoming Easter holiday? :-) What good eats are on your table? Reading More May...Read more
OK, I developed a taste for British and French blood sausages. I recently bought some German "blood rings" (consisting of pork blood, pork fat, and not much else), and my experiments with them have not been a rousing success. Heating them up seems to reduce them to a...Read more
How do you compensate for added lemon curd to this recipe?">How do you compensate for added lemon curd to this recipe?
Sorry, which one in the link is the one you are planning on making? Reading More May Cause Envy...Read more
are conolis in Italy sweeter the usa bakery ones?">are conolis in Italy sweeter the usa bakery ones?
I made my own connolis and they are much better then even my favorate bakery ones. I find bakery cream so sweet, you dont taste the cheese (riccota or sometimes people use marscapone). In Italy, is conolli filling less sugary and sweetvthen usa? Im guessing thats why homemade roevipes are...Read more
... is available as an ebook from Amazon and Barnes and Noble for $1.99 if you're interested. Reading More May Cause Envy...Read more
I'm a professional baker, I used to use trader joes but they changed it and it is a light brown now, almost a tan. I really liked Hershey's special dark but it's hard to find locally. I then ordered a french brand that I can't remember the name of. It...Read more
In a candy store near my home, they make a confection called Peanut Butter Crunch. It's kind of like the inside of a butterfinger bar only not as brittle. I have googled lots and seen all the copycat butterfinger recipes but this Peanut Butter Crunch is softer but...Read more
Best Market by me was advertising U-15 shrimp at $8/lb. At that price, I couldn't resist. I should have. Never heard of it before, but it was Patagonian Wild Shrimp from Argentina. I cooked it very plain - just cleaned and steamed till just cooked. It was terrible - very...Read more
Can you suggest easy dinners for a stressful month?">Can you suggest easy dinners for a stressful month?
As some of you know, I'm finishing my doctoral thesis in the next month or so. I need to have healthy, easy dinners that I can pull together quickly, or that my partner can make. He can follow recipes, but he isn't good at coming up with dishes to make...Read more