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Hi all. I currently work as a "cook" for a catering company. I use the quotes because I haven't been to culinary school and there isn't a whole lot of real cooking involved in the job--mostly heating stuff up, assembling hors d'oeuvres, finishing and plating pre-cooked food at event sites...

What cookbooks send you into paroxysms of happy or wistful nostalgia? For me, it's the following: *The Woman's Day Encyclopedia of Cookery (Volume 7 was my favorite, because it included marzipan. :smile: My least favorite was the one that included the whole roasted piglet with the apple in his...

So...about 2 months ago, I fried up a batch of homemade potato chips and tossed them with Maldon, grated parmigiano-reggiano, chopped parsley, and white truffle oil. yum. I strained the oil (it was high-heat refined safflower oil) into a pyrex container, covered it with foil, and put it in the...

Hi all. :smile: I have a recipe for red-pepper jelly (from Gourmet magazine) that does NOT require you to skin the peppers. But I have read in other books that it is a very bad idea to can fruits or vegetables with waxed skins, and I am pretty certain that most red peppers are waxed. Any...

I'd really like to begin canning fruit jellies & other lovely condiments to give as gifts, but I don't want to kill any of the people I love. :sad: How hard is it, really, to do this safely in a boiling-water canner? How hard is it to detect spoilage by life-threatening microorganisms? Has...