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My chef instructor in ITalian cuisine way back in school told us never to use semolina in Ravioli, do any of you follow this practice? and why? I can only assume its because the two layers of dough would be too tough

I'm a big tea drinker, and I drink my teas loose. At work at usually smirk at the tea bags we offer, expecially the ones that try to be all impressive with their flavored tea mixes. and don't even get me started on flavored white tea. But I do get disgruntled from time to time because not...

Yesterday I made some gummi candy at work for a party that has kids. I thought they would like some homemade gummi candy that contains only real fruit. I wanted to make gummi bears but I don't have molds. I tried using a plastic container from a box of chocolates. but the gummi stuck to the...

This was something I did awhile back, and it caught on at C2C, so I thought I'd share it with you wonderful people here. Its a wonderful way to treat flank steak or other striated or tough cuts of meat. Salt Tenderized flank steak with tomato and garlic : Chef 2 Chef Forums

Sorry if any of you are already devoted to this cause and already on top of it. I did a search on this site and couldn't find any info on the subect. If this has been discussed, I apologize, I am new Ban Dihydrogen Monoxide! The Invisible Killer Dihydrogen monoxide is colorless...

okay so here is the soup I made last year I called the soup A*R*U*G*U*L*A on the menu, can you guess why? basicly your looking for a theme or pop culture referance

okay so I suppose this will only be aplicable to people 40 an younger. I was a huge fan of nirvana and hated most covers, but I love this cover the entrance of the banjo after the four high notes (two played back to back) is just sublime! I used to hate Banjo music, but after this simple yet...

Hello all, I'm new to these forums, but I've been active on another chef forum for ages. I'd thought I'd branch out and see what other sites were like. I did some searching around and found this place. Seemed really nice so I thought I'd drop in. I'm from Georgia but I'm up here cooking in...