Archive for October 2015
Where can I buy, in Los Angeles, fig syrup? I was told that the Italian Fig Syrup is the best. Where can I buy the Italian Fig Syrup? Reading More May Cause Envy...Read more
Wanted to edit my post but couldn't. I avoid food dies period, and also would never use the Squid ink. I use the color mixture made of the natural ingredients and it never disappoints. Reading More May Cause Envy...Read more
Help! New German Bakery Cookie Recipe -- NOT ITALIAN (they're different :-))">Help! New German Bakery Cookie Recipe -- NOT ITALIAN (they're different :-))
Did you ever find a recipe you liked? I too grew up having these cookies from a bakery in Winnetka where my grandparents lived. My spritz recipe isn't right and I can't find the right vanilla filling recipe either. Thanks. Reading More May Cause...Read more
Making Fresh Pasta. Recipe? Flour eggs ratio? Tips?">Making Fresh Pasta. Recipe? Flour eggs ratio? Tips?
How much flower with how many eggs do you use? Any special tips? Realize after combine resting dough wrapped in plastic wrap at least 20 minutes to overnight in a refrigerator is important. Hope a rolling pin is enough to shape noodles - roll flat and cut...Read more
4.76 / 5 Stars | 236 Reviews
"A creamy coleslaw with lots of flavor. The seasonings complement each other and the cabbage. Sometimes I add fresh minced onion if I am in the mood to chop...Read more
Eggplant savoury pie - creative food, finger food">Eggplant savoury pie - creative food, finger food
in the video you can find the ingredients and a dimostration of how to do! Reading More May Cause Envy...Read more
Where can I find a local source for lard...not the supermarket kind, but the fresher, higher quality kind. And does anyone have experience substituting solid shortening for lard. I suspect the flavor would be the greatest difference, but would it also affect the texture of the cookie?
Freeze or refrigerate dough for "cheeseburger muffins"?">Freeze or refrigerate dough for "cheeseburger muffins"?
Bake ahead, refrigerate, take out to let come to room temp and then rewarming won't take long at all. Bake from frozen will take a very long time and I don't think raw ground meat in dough for an extended period of time is a good idea Read more
Would anybody care to share their experience making Ethiopian food? In particular spiced butter. I was hoping to use my already clarified butter as a shortcut step. Reading More May Cause Envy...Read more
Discussing with coworkers today for a breakfast meeting. Someone wants to know how to recreate whipped philadelphia cream cheese? How do you get it fluffy - we have a group of 40 and want to make it from scratch since it is expensive. Reading More May...Read more