Recent content by Biberche

When I left for college, I brought a "little black book" of my mom's recipes. She wrote them in a style of "Cooking for Dummies", to be foolproof and self-explanatory. That was my "basic training". The first cookbook I bought was "Burda" magazine cookbook in German. Even though my German was...

Kadesma, I forgot to ask for the name of the book you had in mind. I'd appreciate it. Ayrton, that book looks great. It reminds me of something Alton Brown would write, and I like Alton Brown's approach to cooking. Also, I have to thank everybody for advice. Maybe my problem is too much...

No, no, no, Skilletlicker, I WAS not offended at all! I am sorry if I came off as arrogant, that was not my intention at all. Otherwise, I would not have come here asking for help! And help is what I need. I just wanted everybody to undestand that I was not attempting to produce a "La Brea...

After being a devout vodka drinker for years, with Stoli leading the way, I decided to give a real martini a try; did my research, tried a couple of different brands and was suprisingly satisfied with Bombay gin (regular and Saphyre). I do like some vermouth in my martini and requisite two...

Well, I did it! The shoulder roast was wonderful! I guess the doe was pretty young, because I braised it for an hour and a half and it was done! By the time we were ready to eat it was falling apart. I liked the taste and my kids loved it! I seasoned it, browned it in my own home-rendered lard...

Skilletlicker, the bread I described is a basic recipe done by every babushka-wearing grandma in my part of woods - good, old, peasant bread. That's why I started with those, and not with sourdough and other breads which require a sponge, a starter, a mother, whatever. The basic bread is what I...

Oh, Candocook, I do not even envision myself taking on an artisanal bread! I am shooting for basics here. And yes, the breads I am talking about are your basic "proofing yeast with some sugar and warm water, adding salt, flour and more water" type - no butter, no oli, no eggs... The most recent...

I am not a novice cook - I've been putting some tasty food on the table for around two decades - but the art of baking bread eludes me! I have tried different flours, different methods, different temps, but the results are pretty much the same. Oh, my dough rises wonderfully for the first time...

Thanks, everybody! My shoulder roast is almost defrosted and ready to start becoming a wonderful meal. I'll try making notes for every cut I cook, just as a reminder for the years to come. I brought a bag full of wild juniper berries from the mountain where my dad has a cabin and was...

I am going to defrost the front leg and try it out - if it tastes bad, I'll know for next time! And, no, he didn't save the heart and the liver - where we come from game includes pheasants, quail, rabbits and occasional wild boar, but no deer. So, he had no idea, and I was of no help. Thanks...

My father's hunting group shot a couple of young does and he brought one home. It was properly prepared and dressed in the woods. It was shot in the chest, so rib parts were useless. He skinned it and butchered it himself, even though this was his first try (the man is a retired surgeon...

I'm with you, Half-baked. Between Catholic and Orthodox Christmas I LOVE snow. It's romantic, clean and new. Afterwards, it is just nuisance. If I cannot go skiing. And this time of the year I just want to put my bulbs in and look at all the pretty colors around. NO SNOW! Too early. I love...

Thank you! I am sure I'll be coming around with questions. Especially about baking - my weak spot!

Thanks for the wellcome! It feels good to be accepted into the "great unknown" with nice words:rolleyes: I have another thing to look forward to when I wake up in the morning!

First you have to find the appropriate dough. I am assuming that you son't know how to make it, so I would suggest you try various ethnic stores, Turkish, Arabic, Serbian, Albanian... They would carry phyllo dough that is not so flaky and thin as supermarket bought. For the filling you would...