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0 Comments | June 20, 2013

Violet recipes

2021-01-23 17:00:00 chefenvy

I recently got a small bottle of culinary violet extract as a gift. It smells amazing, but I cant find any recipes using it. I know I can always add it to whipped cream and things like that, but does anyone know of any violet recipes using the ingredient? Reading More May Cause Envy…  

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February 2021 Cookbook of the Month VOTING

2021-01-21 22:59:00 chefenvy

I’m adding my vote for LIDIA here since I can’t ♥ my own post. :) Reading More May Cause Envy…  

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A delectable and hearty Cantonese soup for a frigid Winter's day!

2021-01-21 00:30:00 chefenvy

Confronting with the coldest day of this Winter, for dinner, I decided to combat this frigid weather by making my most favorite soup from the Cantonese repertoire – A renowned rustic and hearty creation featuring delectable and multi-layered, exotic taste and texture components.
” Slow-cooked soup with Beef shank and brisket, Reading More May Cause Envy…  

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Home Cooking Dish of the Month - NOMINATIONS, February 2021

2021-01-20 01:56:00 chefenvy

Welcome to nominations thread for February dish of the month! February is a good month in my book – the days are getting longer, the lowest temperatures are behind us, and it is short -:)

So, what shall we cook in February? Something hearty? Something romantic? Or maybe something comforting? I Reading More May Cause Envy…  

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Tried and true onion roll recipe?

2021-01-19 20:11:00 chefenvy

My mom wants to make homemade onion rolls (like the kind that’s used for deli sandwiches). I’d love to know if anyone has a tried and true recipe that works? A quick google search uncovers some possibilities, but none of them seem super well-tested.

Thanks!
Dave MP Reading More May Cause Envy…  

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which alcohol is more preferred between rum and vodka for making pure vanilla bean extract ??

2021-01-19 16:55:00 chefenvy

Bourbon is the name of the place they are grown in Madagascar ;) Reading More May Cause Envy…  

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Making preserved lemons - why must they be whole? and other queries....

2021-01-18 22:14:00 chefenvy

Didn’t submerg my weight completely and now there’s mold – white and black – mostly on the weight but also in the brine. Removed the mold, threw out the top few lemons but hate to toss the whole thing. Has anyone else experienced mold? Are they ok to eat or Reading More May Cause Envy…  

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Best way to reverse cooking burnout?

2021-01-16 22:51:00 chefenvy

Hi all. Like many people I’ve always loved to cook, but after all the lockdowns it’s getting to feel more like a chore! What is everyone doing to find energy to have fun cooking again? Reading More May Cause Envy…  

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What should I look for when it comes to buying a commercial grade vegetable dicer?

2021-01-15 18:23:00 chefenvy

Hey everyone. Not necessarily looking for a product per se but if you have one all I’m all ears. Anyway, I’m basically in the market for a vegetable dicer but on a commercial grade level. I started out with one of the cheap $19 OXO ones but ended up cracking Reading More May Cause Envy…  

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Biryani for 800

2021-01-14 12:08:00 chefenvy

Just in case you need to knock up a curry for 800 once lock-down is over and group gatherings are something to celebrated again, instead of shunned. Here’s a recipe. 4.5kg/10lbs of chilli & 7kg/15.5lbs salt. What a joy! ‘We’re gonna need a bigger pot!’ Reading More May Cause Envy…  

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