Archive for November 2015
I was gifted a 7quart crockpot and have heard good things about using it for stock so thought I would give it a try. Looking for advice on settings, high vs low and time? Right now it's on high and set for 10 hours....in hindsight I would probably do this...Read more
Can any cookie recipe be made into a roll and slice cookie?">Can any cookie recipe be made into a roll and slice cookie?
I love baking cookies but they are very time consuming. I prefer to make roll and slice cookies. My question is, can any recipe for unfilled "plain" cookies be made into roll and slice refrigerator cookies? Much thanks and Happy Thanksgiving! Reading More May Cause Envy...Read more
Looking to give a book to a niece who is learning to cook and has an interest in (but no knowledge about) buying and home-cooking fish. I've heard that these three books are good (tell me if I'm wrong!) but I don't know *which would be best* for a slightly fearful...Read more
am making a salad with lots of assertive greens and found some bright lights chard. the stems are many colors which will add some nice visual pop. if i use them raw will the colors bleed? should i blanch them? everything else will be raw. tyia!...Read more
This is the best bacon wrapped shrimp recipe I have tried so far. Very tasty, especially with the sauce. Reading More May Cause Envy...Read more
Wish I'd seen this before Thanksgiving. It's still a lovely article about one of our favorite people. It may be after Thanksgiving, but now I have a hankering for a few Goldfish and a Martini. Reading More May Cause Envy...Read more
I have tried several gluten-free bread recipes. They usually just come out like bricks, no rising. I am now trying Bob's Red Mill bread mixes. So far, I have tried the multigrain bread. It rises very well, still not hardy enough for sandwiches though. The flavor is really...Read more
Prime rib or standing rib roast in Pressure Cooker/Canner worth it?">Prime rib or standing rib roast in Pressure Cooker/Canner worth it?
I usually do Standing Rib Roast (beef, bone-in) in my rotisserie which I prefer to my oven for this, no contest. I was wondering if it was worth it trying with a pressure cooker. The weight is either 4+lbs 2 ribs or 6+lbs 3 ribs, the quality is prime marbling, the...Read more
Hello, I'm thinking of making an improvised version of Heston Blumenthal's Meat Fruit for Christmas this year, using a similar process in the linked article. I'd like to use bought chicken or duck liver pâté (from a quality butcher's) to make things easier, but the recipe process entails freezing...Read more
Went on a few successful fishing trips this year, and have been working on this dish. This last batch was probably the best one...figured I'd share. It's pretty simple and cooks up quickly. Ingredients: Sesame oil Sesame seeds 1 lb (approx) yellowtail fillet handful of asparagus handful of crimini mushrooms 1 chili pepper Ponzu or soy saue -skin fillets...Read more