Archive for November 2018
I don't know how but I messed up the butternut squash...">I don't know how but I messed up the butternut squash...
Tiny bit of backstory: About a year ago, a friend and I decided to cook butternut squash for the first time. Aside from not peeling it, we did pretty okay; the squash was soft, cooked fully, and tasted good (aside from the peels). That first time, we boiled it with...Read more
I once made a batch of gingersnaps that were the perfect texture, a little crisp on the outside with a dense hard chewy center. The problem is I do not know what recipe I used. Does anyone have any suggestions? I have been doing some research and maybe I...Read more
Pommes Aligot fail: please help me figure out why">Pommes Aligot fail: please help me figure out why
We tried to make Pommes Aligot, following the recipe here: https://www.tastingtable.com/cook/recipes/Pommes-Aligot-Recipe We followed it quite exactly for technique. Used Yukon Gold potatoes, and a Gruyere type cheese recommended for this dish by a local awardwinning cheese maker, and Mozzarella. It never got stretchy, just stayed in a smoothish mass,...Read more
Looking for the "best" recipes? I made with fondant (which recipe?) and cherries soak in liqueur (which??) and covered in dark chocolate...yummy but looking for the very best. Will you share? Reading More May Cause Envy...Read more
My treat this week was a step into the wardrobe. C.S. Lewis has been a favorite of mine since childhood, and I have always wished I could find myself in the middle of a wintry wood and bump into Mr. Tumnus with an armful of packages. Then he'd...Read more
You should post the recipes sor better adivce. Is there butter in the dough or just brushed on the surface? For butter-y taste though, I’d use real butter, not “butter”-flavored crisco. Reading More May Cause Envy...Read more
I plan to warm 3 gallons of cream of broccoli soup in a roaster? How long should I allow to go from refrigerator to hot enough to serve? Thx. Reading More May Cause Envy...Read more
I am mkaing Potato Gratin and want to know if I can slice the poatoes 4 hrs early?">I am mkaing Potato Gratin and want to know if I can slice the poatoes 4 hrs early?
On Wednesday night my husband assembled his potatoes au gratin (with rue and raw onions) and put it directly in the fridge with foil covering it. He did not par boil or par bake the dish. When we baked it on Thanksgiving day it was all soupy and watery. What...Read more
I have several mortar and pestles. I used them for spices, salsa, pesto etc. I now use a spice grinder with settings allowing extra fine to coarse grinds. I use a combination blender/food processor with several settings from fine to coarse chop and speed control. I can't tell the difference...Read more
I did a single prime rib to feed 3 people last year, and there were plenty of leftovers, but this year is for 5 people, and I think that's probably just the right number of people that one rib is too small, and two is way too much. Is there another...Read more