Archive for January 2017
If you had the chance to ask Marcus Samuelsson one question, what would it be? We just got word from Marcus Samuelsson that he’d love to answer questions from the community. Since time is of the essence, Marcus will answer the five most-voted questions posted on this thread. The limit to...Read more
I just had the same thing happen AND I had already put roux in, I was afraid to add anymore flour so I just made a slurry of corn starch and added that, perfect and it doesn't taste too floury, I made the slurry with like 4 tbls of corn...Read more
Converting a home baking recipe to a commercial baking recipe">Converting a home baking recipe to a commercial baking recipe
Has anyone else tried using 'Baking It' to scale and convert their recipes? They have a tool where you can convert any recipe using imperial, metric, UK, USA, AUS & CA cups. It seems like a really useful tool and the whole software is aimed at professional bakers. http://www.bakingit.com Read more
How about burgers from a wet-brined chuck roast...?">How about burgers from a wet-brined chuck roast...?
How about a marinated burger? Remember the "Ollie Burger"? http://www.recipelink.com/msgbrd/board_14/2008/JAN/29430.html Reading More May Cause Envy...Read more
Hello Chowhounds! I typically buy frozen and fresh seafood in large quantities, but since my family is small, we get leftovers that we end up freezing (in uncooked form). I've been thawing this seafood (the 24-hour refrigerator method) and have been enjoying it.....until I went to a seafood restaurant last weekend....Read more
What exactly are collard greens and how do I cook them?">What exactly are collard greens and how do I cook them?
We are from the South. Here we eat collard greens with corn-bread, my husband likes to add a little vinegar. They are delicious! I came here to find a way to make them at home. We usually go to our favorite place on Mondays to get our 'Greens...Read more
Hey all, so I've been lurking for a while attempting to research all tips, secret ingredients, and techniques pertaining to chili... I'm doing a crockpot's worth for super bowl and would like some opinions on things. I'd like to avoid lackluster grocery store chili powder but I can't end up with...Read more
Hi my name is Michael, I have a 20 acre avocado farm with 1200 trees, this recent storm is not quite a few trees down I have fresh avocado leaves they're all Hass, please contact me 949-873-3284, I would like to sell the leaves, also I have avocados for...Read more
I needed to use some leftover fresh mint, so I drew some inspiration from the Internet and came up with this: - 150g (about 1/2 cup) whole greek yogurt - 1/4 cup finely minced fresh mint leaves - 1/2 tsp garlic powder (I had dried garlic pieces, so I ground...Read more
Ok... i once made these amazing little snacks from eggplant. It was sliced and i fried each slice after it was dipped in some sort of mixture then in sesame seeds... after they were browned each was topped with a thin piece of some sort of smoked ham or similar...Read more