Archive for July 2017
I love SPAM. Many of you do, too. How do you eat it? Do you fry it? Bake it? Boil it? Grill it? Sliced, cubed, or whole? Marinated or straight from the can? Breaded? What do you eat with it? What is your favorite SPAM variety? Do you cut the...Read more
Everyone has an opinion on fresh salsa and here's mine. So I always use Romas if available. No need to peel if making fresh pico because it adds structure. When canning I always peel by using a hot bath to ice bath to quickly remove skin. Reading...Read more
Will, I want to thank you for your advice and instructions. A light went off in my head when you mentioned the thickness of the mayo in the summer, since, that is when I suffer from failed mayo (living in the south.) Also, could you recommend Beard's books?...Read more
I need recipes please :D Reading More May Cause Envy...Read more
Homemade lasagne noodles. What number thickness on machine?">Homemade lasagne noodles. What number thickness on machine?
Pasta dough resting in the fridge? I thought that's a no-no. I learned that it has to rest at room temperature Reading More May Cause Envy...Read more
Is there a technique or recipe for making rice with a crispy golden bottom crust like you find in good paella? I love that texture/flavor. I've made it by mistake when I've fallen asleep at the switch but I wonder if there's a standardized method. What type of...Read more
Baked wonton cups for portable sushi-type appetizer?">Baked wonton cups for portable sushi-type appetizer?
Hello Everyone, I wanted to make a sushi-type appetizer to take to a picnic at an outdoor concert. I am planning to make an avocado/cream mashup and top it with a spicy tuna mix. I am planning to put it all in a wonton wrapper that has been baked...Read more
Hello Everyone, I wanted to make a spicy tuna appetizer and I recall reading in an article that a chef made the very mushy type spicy tuna by passing the tuna through a potato ricer. Has anyone ever done this? Does anyone have any tips? tia! Read more
I have a new BlueStar double wall oven, and both of the broilers are at such high heat that they have ruined every piece of meat I've tried to cook--I've tried lowering the rack, but the results are dry and terrible. I hate this oven and wish I had not...Read more
I remember this recipe!! I have made it a couple times. There was a cake layer inside a bowl. Then there was a raspberry mousse inside that. Then there was chocolate ganache somewhere in this. To me it looks like the Canadian living recipe is the closest. I would love...Read more