Archive for March 2018
Hi, I’m holding a competition for the best Mexican dish, I’m looking for something with those classic , delicious mexican flavours but with a unite twist and multiple delicious elements. The competition will end on the 4th of April when I will announce the winner. Thankyou. Reading...Read more
Hi guys, so recently I’ve been thinking about how much I love thorntons and all their wonderful, creative chocolates and I figured it would be fun to make my own. However there are no real recipes that match what I want to do. I want different types of chocolate, different...Read more
Shortbread: Subbing almond flour for regular flour?">Shortbread: Subbing almond flour for regular flour?
My family is coming for Easter and I have just learned my niece is eating gluten-free. I'd like to make this recipe for Oatmeal Shortbread and am wondering if I can replace the regular flour with almond flour/meal. The bag says it can be used as a substitute...Read more
I’m going to be making chicken curry for dinner and I thought to add in diced potatoes. Crazy as it sounds I don’t work with potatoes too much and when I do they go on the grill or in the oven. So my question, for the curry - would...Read more
My "Bubbie" used to make "bulkas" too. I wstched her make them once and now I make them the way she used to - they are good but they don't rise up. Reading More May Cause Envy...Read more
Unicorns or non toxic, non stick pans; which is more real?">Unicorns or non toxic, non stick pans; which is more real?
Is there such a thing as a legitimate NON TOXIC, non stick skillet? I see Hound recommendations for Bialetti and others, but 20% one-star Amazon reviews can't be wrong. Universal theme: pan works great for 30-90 days; then, into the trash it goes. Help! Getting carpal...Read more
This spring/early summer I am planning a cocktail/dinner party around a Tom Collins bar. I’ll have a lazy susan with kaffir lime leaves,strawberry, mangos, different citrus, cucumbers, herbs,etc with a prebatched Collins made with rangpur gin. Though this is the feature, I would like to feed these 8-10 people dinner. I...Read more
Looking for Advice for Easter Dinner (Prime Rib Roast and Leg of Lamb)">Looking for Advice for Easter Dinner (Prime Rib Roast and Leg of Lamb)
Hi all, Just wanted a bit of advice for a game plan for Easter dinner. I'm serving a group of 12 to 14 people, and we're aiming to eat at around 6:00 p.m. Menu isn't huge; I have people bringing appetizers and dessert, so I'm just taking care of the mains...Read more
I know there are a million recipes out there but I'm looking for your favorite! This will be for Easter dinner. I have two semi-boneless legs of lamb and there are no restrictions on flavor profiles or cooking methods or time. Just looking for an amazing recipe. The only thing...Read more
I want to stuff some beef braciole and refrigerate for a day or two before browning and cooking in sauce. What do you think? Do you think I could just refrigerate them or should I brown them first then refrigerate? I couldn't find anything about...Read more