Recent content by julesthegolfer

Which is better as a thickener for blueberry pie filling- flour, cornstarch, or tapioca? Thanks!

I saw the recipe for Heloise's angel biscuits in the paper yesterday and tried them. When I googled it to see if anyone had comments, I noticed several recipes had added 1 t. baking powder to the original recipe. I made them with only the the baking soda as Heloise had it, and thought they were...

I have to bring baked beans to a party and don't like baked beans because they are always too sweet and bland. Does anyone have a recipe for baked beans that is not very sweet and has a kick to it? Thanks!

I received a jar of cranberry pomegranate chutney for Christmas and don't know what to do with it. Any suggestions? Thanks!

I have made pizza from scratch twice. Pretty good, but my crusts were a bit tough. Different recipes for both. I notice store bought doughs have "dough conditioners" whatever those are. My first crust was made with all "00" flour, my second crust part 00 and part all-purpose. First crust was...

Made duck with pomegranate chili sauce (Bon Appetit recipe?) a while ago and really liked the sauce. I am having ham for Christmas and wonder if it would go with the ham? If not, any suggestions for ham sauces? Thanks!

I replied to Andy but not sure everyone can see it so I'll repeat. His idea of doing it on the grill might be brilliant!!. Our gas Weber grill has a thermometer. Last time I cooked something greasy- goose- my house smelled like grease and smoke for days. I might just try that!! Thanks Andy.

I watched that sous-vide videos and it looked awesome. May try it sometime,carcinogens be damned. But it still doesn't solve my problem of having to sear the fat of 8 breasts which will smoke up, grease up, smell up my house, plus the loud vent fans will be blowing, all while my guests are...

no, I have never cooked duck breast before. I've watched some videos so my main worry is the grease and smoke. We moved to Florida and downsized so I do not have a dining room. I have an open kitchen and the table is basically right there. I don't want to be smoking up the house while guests...

I need to make duck breasts for 8 people and would like to make them ahead of time and refrigerate. Ideally I would also like to slice them ahead of time and then just warm the slices up in the oven. I wouldn't want to overcook them so have no idea how to do this- what temp, how long? Thanks!!

Just got "Around My French Table" by Dorie Greenspan for my birthday. (It had been on my Amazon.com wish list for over a year- I gave up and bought it myself for my birthday). It is a beautiful book!!! Everything looks yummy. Does anyone else have it and have recipes to recommend?

Food Network Magazine's Primavera with Prosciutto, Asparagus, and Carrots. Good, colorful, and relatively healthy, except for the heavy cream, which I love.

Just got Dori Greenspan's "Around My French Table" for my birthday! A stunningly beautiful book!!! Tried to make homemade mayonnaise but it didn't work. Never got thick. I tried to make mayo one other time, years ago with no luck. Has anyone successfully made homemade mayo? Any secrets you...

I buy shrimp at the supermarket (Publix) -I don't know what kind it is, but is says "previously frozen". The intestines, on the top have been removed, but there is a nerve underneath that, if not removed, I can feel with my tongue when I eat it. When I eat shrimp at restaurants, I never notice...

I just made Ina Garten's BBQ sauce and wonder how long it will keep in the fridge. Smells great. Store bought BBQ sauce seems to last forever but someone said use home made in 2 weeks or freeze. How long do others keep homemade BBQ sauce in fridge? What can go bad? (cooked onions? garlic?)...