Archive for May 2018
June 2018 Cookbook of the Month: We're Cooking Multicultural Israeli!">June 2018 Cookbook of the Month: We're Cooking Multicultural Israeli!
By another close vote, our next COTM will be ZAHAV: A WORLD OF ISRAELI COOKING, by Michael Solomonov and Steve Cook, proprietors of Philadelphia's restaurant Zahav. To see how we got here, check out ...the nomination thread: https://www.chowhound.com/post/june-2018-cookbook-month-nominations-1072260 ...the COTM Archive page: https://www.chowhound.com/cookbook_of_the_month_archive Reporting threads will go up June 1. In the...Read more
Has anyone ever attempted making Hungarian Winter Salami (téliszalámi)? It's one the tastiest salamis I've ever eaten but not always easy to get in North America. Pick is probably the best known brand. I'm just getting started with making sausage and salami and am hoping to find out as...Read more
I am planning to smoke a rack(4 bones) or two of beef short ribs for memorial day. I have the rib smoking down,and typically enjoy them without sauce. However, I'd like to change things up a bit and make a sauce(not BBQ sauce) to serve with them,...Read more
What's wrong with lid-on skillet cooking for meat?">What's wrong with lid-on skillet cooking for meat?
I was wondering about this myself. In particular, although there’s clearly no wood involved, does the lidded method impart any smoky flavor to the meat? If I could avoid filling my loft with smoke, while simultaneously adding an insouciance (sorry, I’ve never had the opportunity to use that word before)...Read more
What's the difference between adding sour cream vs cream cheese in a recipe?">What's the difference between adding sour cream vs cream cheese in a recipe?
What about using it in cheesecake? Will it make the cake taste sour, or will it just make it taste odd/bad? Reading More May Cause Envy...Read more
What type of salad with rosemary/thyme pork tenderloin?">What type of salad with rosemary/thyme pork tenderloin?
I am making a prosciutto wrapped pork tenderloin with a rosemary-thyme-olive oil rub. I would like to have a side/salad that I can do ahead of time. Ideas? Reading More May Cause Envy...Read more
Hello all. My name is Katt and I hail from the western suburbs of Sydney, Australia. I am a gluten and dairy intolerant home cook who has recently launched a live cooking stream show dedicated to home cooking and easy, delicious food. I cook a selection of both gluten and...Read more
Soft, moist homebaked bread that stays that way (especially sweet dough) - am I asking too much?">Soft, moist homebaked bread that stays that way (especially sweet dough) - am I asking too much?
OK, here's how I do my bread and it's very moist and fluffy. I've been baking bread since 1992 (in an automatic bread-machine because those things are bomb: 1. Use rice milk. Rice milk + yeast equals magic. 2. Use Honey. I use the same amount of honey as...Read more
Hi everyone! I'm new here and I was actually a canyon girl who spent the last 23 years off the grid in the New Mexican wilderness :) I'm getting ready to start a music/cooking tour and wanted to see what you guys think about my new cooking video series. Here's...Read more
That is really cute,and very timely, thanks. We've babysitting one boy in the country this weekend while his parents do "adult" things, who'll be kayaking and fishing with my husband most of the time and playing video games the rest. Drinks with some neighbors who haven't headed for...Read more