Two days ago I made oatmeal cookies from an old recipe. After making they are falling apart in the cookie jar. They taste wonderful! But they are crumbling as I type. Question, Can I turn this batch into granola? It has cinnamon, brown sugar, oatmeal, cloves, and raisins. I was...Read more
I am working on a recipe for deep fried stuffed shrimp, but I'm not getting the results I want. Many decades ago I had this dish in New Orleans,and I'd like to reproduce it. The idea is to have the "stuffing" on the outside, and the shrimp on the inside. As...Read more
I am looking to purchase a Crepe Pan and have my eye either on a Le Creuset Enameled Iron, Chasseur Crepe (also enameled), De Buyer Blue Steel Mineral B, or the Mafter Cast Iron. All of these (with the De Buyer least) are not light which leads me to the question...Read more
What determines if the heat is felt at the start of the bite vs end of the chew?">What determines if the heat is felt at the start of the bite vs end of the chew?
I am starting to move outside of my comfort zone and into curries. I have an issue in that I am getting great flavor but all my pepper heat comes in at the end of the chew. What can I do to bring heat to the initiation of the bite?...Read more
Cooking with my Dad Part 1- Chicken Divan Reading More May Cause Envy...Read more
Reading More May Cause Envy... Read more
Is it only aluminum wrapped baked potatoes that are at risk for botulism?">Is it only aluminum wrapped baked potatoes that are at risk for botulism?
Thank you so much! I'll now be able to enjoy my potato for lunch today. :) Reading More May Cause Envy...Read more
I love a good puttanesca, which requires a few anchovies. Then I'm left with the rest of the tin and they always go bad. I might have an egg and anchovy sandwich the next morning, but that's the extent of my anchovy repertoire. Any other suggestions for how to use...Read more
So this should be easy, right? We were in St Pete and went to the Floridian for a Cuban and beans and rice. How they made rice and beans so great is beyond me as it seemed to just be rice, beans, and onions. I have looked...Read more
Is it only aluminum wrapped baked potatoes that are at risk for botulism">Is it only aluminum wrapped baked potatoes that are at risk for botulism
Last night I baked a bunch of potatoes, some white and some sweet, and I left them in the oven over night. They were not wrapped in aluminum foil, I baked them on a cookie sheet covered with parchment. Are these still at risk for botulism even if they...Read more