Archive for September 2019
I'm so excited to be building a new home! Of course I'll need to select all appliances for this project. I've made a few decisions so far. I'm going to splurge and buy 36" Wolf gas cooktop, and Bosch Dishwasher. I am really challenged...Read more
I have several old recipes that call for a can of coconut. Would you please tell me where you purchased this? Reading More May Cause Envy...Read more
Assuming you are still wondering what to do, if it was me, I'd roast it whole. You might need to put a bit of tinfoil over the legs near the end of cooking, to ensure they don't over cook. Reading More May Cause Envy...Read more
Fool-Proof Grilled Skinless/Boneless Chicken Thigh Recipe, Please">Fool-Proof Grilled Skinless/Boneless Chicken Thigh Recipe, Please
Hi, I need to make dinner for a dozen family members visiting from all over and, since we have at least two strict vegetarians, my initial thought was to just order a large tray of amazing spinach enchiladas that a local restaurant makes and then make a grilled vegetable salad,...Read more
Hey all, I dont have a lot of experience cooking duck. I have a 5.5 ish pound whole duck and Im not sure what the best way to cook it is. Should I roast it whole or cook it separately? I know whatever I do I want to save the...Read more
Hi everyone, it's time to vote on the next Cookbook of the Month! For October, we will choose between VIETNAMESE FOOD ANY DAY by Andrea Nguyen and ISTANBUL AND BEYOND: EXPLORING THE DIVERSE CUISINES OF TURKEY by Robyn Eckhardt. I’m looking forward to reading reports on Turkish food. I haven’t...Read more
The longer you patient leaning about tamales the more they with open up to you.">The longer you patient leaning about tamales the more they with open up to you.
I’ve been making tamales for years now & people always ask why my tamales are dry or why they stick to the husks. If you want to some of these things ask me & I will give my the best information I can. These are some pictures of my tamales...Read more
Does anyone have a good recipe for the dressing you get on salads at a Japanese restaurant?">Does anyone have a good recipe for the dressing you get on salads at a Japanese restaurant?
Back in my Japanese restaurant days, ISTR there was mayo, ketchup, shoyu, grated ginger, and sesame oil. Probably some sesame seeds, too. I have no idea of quantities or ratios, though. I just remember it was made in batches of a 3-4 gallons at a time (probably enough for a...Read more
Looking for Recipe from Williams-Sonoma Kitchen Library">Looking for Recipe from Williams-Sonoma Kitchen Library
I'm looking for a recipe from the Williams-Sonoma Kitchen Library Chicken cookbook, published in 1999. It's a recipe for chicken with leeks, apples cut into rings, Calvados, cream, and thyme. When I typed the recipe into my computer years ago I was in a low-fat, easy cooking phase and changed...Read more
"Muscadine Black" grapes - use other than jelly/wine?">"Muscadine Black" grapes - use other than jelly/wine?
Hi all - I bought a few pounds of grapes labeled as muscadine "black" grapes. They're tasty, but between the, um, quite substantial peel (it actually pops and crackles as you try to chew it) and the seeds, I can tell these aren't going to get eaten up around...Read more