Recent content by Stephen Redding

I'm afraid it is no peppers at all.

Try a salmon scramble with eggs and cream. This goes nicely on thick slices of Texas toast. Sear the salmon first in EVOO and break it up right in the pan. Add eggs, without beating first. Add a dash of cream, and season to taste.

My wife doesn't like bell peppers in any way, shape or form. Many of the recipes I like (especially Mexican) are very bell pepper-dependent. Are there any creative substitutes for bell peppers?:ermm:

Recently I made a sour cream pound cake from a recipe. The measures on the recipe were about a 1/3 larger than I was expecting, but I followed the directions and put the batter in the pan. The cake was supposed to cook for 1 1/4 hours to 1 1/2 hours at 350 degrees. Fine. I came back at 1 1/4...

I've joined this online forum to share questions and reflections on cooking, as I seek to become a better cook. Cuisines I am passionate about are country french, mexican, indian and african. I hope we will have fruitful discussions.