Recent content by Count Omulis

Hey all, So I made some Truffles today (first time ever) and it got me thinking. What exactly is the difference between truffle and ganache? (to be fair, i had to wing the recipe I found for lack of some ingredients). But I found that there was a similar texture and richness in my truffles...

Hey guys, I'm having a bit of a problem lately. I have a set of ChefSharp knives (proprietary brand from Happy Chef Uniforms) that I got as a wedding gift, and have been using exclusively and extensively for the last 2 years. The knives themselves are holding up great (hold an edge rather...

Afternoon all, I was doing some house cleaning, and when I got to the kitchen, I noticed a skin, much like what you see on warm homemade puddings and the like, on top of my Balsamic Vinegar, and another mass toward the bottom of the bottle. I keep my Balsamic Vinegar and Olive oil in oil...

Found and used the recipe above. Turned out awesome. thanks for the help.

So what I am wanting to do is take a peanut butter cookie recipe and add banana for a wonderful treat (then maybe dip in chocolate...but lets not get too excited yet). What I was wanting to know (since I am a cook by nature, not a baker...or a chemist) is do i need to make any adjustments to...

actually all i did was make a standard cheesecake, but add in finely chopped mint leaves and lavender. It didnt turn out how I wanted it flavor wise, still needs some playing.

Made a Lavender Mint Cheesecake, and I like it. My wife says it tastes like plants though. I know I didnt use enough mint (about equal to the lavender) so it was quite floral, and not very minty. Cest la vie, need to play more :D

So good and great news. I not only finally found lavender, I found two stores in town that carry it, and not too bad of a price either (one store is 1.98/oz. not salt, but not saffron either). I cant wait to try some recipes. looking at custards, ice creams, cakes...it seems like it can be...

Thanks for the links. It will be a little time before, unfortunately, until i have a little discretionary income seeing on as how I have a 1 month old at home right now, but those do seem to be helpful. And Rob, our primes arent that big (I think). about 6" high or so and 10-12" deep by 24-30...

At my current place of employment, we do prime rib. Unfortunately the knife we use is old, and doesn't hold an edge as well as I would like. I pulled out my 12 inch slicer and the chef told me that it was too short to cut the prime, although my edge was quite superior to the 18 inch the...

Thank you, definitely going to go look. I will have to track down the friend sometime and find the recipe, it was for her birthday cake, and I fell in love with the flavor. From what I have heard, Lavender makes great custards as well. Not to mention using it in teas, etc. I just want to play...

So a few years ago, a friend of mine made a lavender cake, which was awesome. I was wanting to do some playing with lavender, but am having troubles finding any food grade lavender anywhere. I have tried online stores like Penzeys, and searched many of the food stores in town, but to no avail...

So I have recently acquired a meat grinder, and a recipe for italian sausage. Wanting to try both out, and not having quite the experience in grinding my own meat yet, I was wanting to know what cut (or cuts) of pork is the best to make sausage, what are the characteristics of each cut when...

Ive always been rather thirsty myself. A couple years ago I worked night shift in a cabinet factory. I would go to work with 2-32 oz bottles of Gatorade (in the summer). Start the shift drinking one, then refill it 2-3 times before lunch. Open the other bottle right after lunch, and refill...

Our Kitchen Manager finally broke down and bought a couple knifes for the kitchen after the "whatever her actual title is" manager's knives failed. He got 2 Dexter bread knifes (which compared to the incredibly old, no longer serrated knifes we had are a godsend). He also (just last week) got...