Recent content by ramydam

Bear has a huge flavor range, depending on what it's been eating. I really like bear that has had ample access to lots of berries and such, but if I see local bears eating mainly fish, I stay away - the meat tastes almost rancid to me.

I forgot I didn't have powdered sugar! Got some and baked it this evening, though. Very good, but it's been too long since I've had Entemann's to say whether it tastes the same. The batter was very thick, but I don't think I got it quite as well beaten as I was supposed to - the volume was...

I generally stay away from scales as they never seem to have any relevance to how "fit" I am (I am 5' 9" tall and the trainer said I should weigh 150 lbs. - the last time I weighed 150, my friends were all concerned I was ill or anorexic; I looked awful!) But, I stepped on a scale the other day...

He owned a restaurant a long time ago, and did lots of catering for fire-fighting crews and such. I think this has been percolating in the back of his head for a loooong time, so I'm glad it's turning out well! (Anyone in the bay area, we'll have to have a party when I'm out there and it's...

I think I need to bump up my plans for my next visit to my father. This is his current project: http://home.comcast.net/~delmorissette/Outdoor_Kitchen_Project/index.htm Way more than I ever imagined when he said "outdoor kitchen", but boy, will I have fun out there!

This one looks the simplest for tonight. Thanks for your help everybody! (Cookie Monster, I'll let you know in a couple hours how it tastes.) :chef:

started unpacking another box and found my 1856 "Improved Housewife" with the following pound cake recipe: Rub one pound of sugar and three-quarters of butter to a cream; add the well-beaten yolks of ten eggs; then the whites; and stir in, gradually, a pound of sifted flour. Hmm... I'll...

And I decided to cook Vichyssoise - evil combination of surfing and finding sample recipes at www.anthonybourdain.com and those leeks I bought on a whim just sitting in the fridge begging to be used! I think I need professional help... At least I don't need to go to work until past noon!

Not lemon-lavender, or orange-honey-ginger, etc., though I'm sure those are all good. Just plain, basic, easily freezable and amenable to any topping pound cake. My old standby, epicurious.com is completely failing me. (All my cookbooks are buried in a box somewhere and I want to bake! I seem to...

Still desperately trying to stock my kitchen, I went through my father's entire knife collection to see what could substitute for the things I'm too cheap to buy right now. I took the ten-inch knife that looks a lot like the one discussed under another thread ("does this look scary?"), but there...

It doesn't work quite as well as a proper food mill or a blender, but pushing it thorugh a basic sieve seems to work pretty well for me - I once even sieved soup, very slowly, though a tiny, tea-strainer-sized, sieve from IKEA because that was all I had around. (IKEA's "toy" cooking utensils for...

Fortunately there is a little market just four blocks away that sells bulk spices, but your lists have been very helpful in getting me started on an "essential" list! Oh, and I see lots of thyme one here: I have a big gorgeous pot of fresh thyme, simply because I liked the smell and it was on...

Wow, it's been a while since I've been here! I am in a new apartment and have nearly empty shelves at the moment. I am getting heartily sick of chicken seasoned only with salt and pepper, but I can't afford to go out and buy every spice that takes my fancy. Hence, my question for all of you...

Artichokes! Possibly my favorite food, in any form. I love carving them all up for hearts, but then steaming the "leaves" separately for my own treat - or else I steam them whole and then we save the hearts for brunch or salads or - even better - fry them. Only draw-back is that no wine really...

How long do they need to keep for? If just a day or two, mini lemon merigue pies or other tarts are good - and not really any more work than cookies although you have to choose recipes carefully to keep costs down. Chocolate dipped strawberries or other fruit always went over well, too, as did...