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Beef braised in Barolo (except I can't afford Barolo! Using Zinfandel instead) and broccoli, don't know what I'll do for a side yet.

I have a recipe for a Chocolate Buttercream icing that calls for 1 egg yolk, I assume this is to add sheen to the icing. I need to make a Vanilla Buttercream icing and wondered if I could add 1 egg yolk to this icing to achieve the same "sheen" without altering the flavor. Because I find that...

Thank you all very much! :)

I'm sure this is a seriously stupid question, but I have a recipe that calls for 4 boneless, skinless, chicken breast halves. Is that just the chicken breasts sold in the pkg at the grocery store? I've never seen them referred to either "whole" chicken breasts (boneless, skinless) or "half" on...

On the printed recipe, it said to preheat the oven to 450 and then it says to bake it at that temperature, it never says to raise the temp to 500. On the You Tube video, the guy specifically says 500 degrees, "even 515" he says in the video. So is it 450 or 500? 500 seems awfully hot. FWIW...

Thanks, I'm surprised by that. Like I said, the guy surely knows what he's doing. I think though, just for insurance sake, I will put the pieces into freezer bags. It'll be a lot of bags, but worth it I think. Thanks again :)

We purchased 1/2 a cow! :smile: We have done this before but this time it was through a different butcher and I was surprised to see that he packaged it in saran wrap. The ground beef is in white plastic bags, but the rest of it, in plastic wrap. Previously, it's been packaged in heavy...

That does look good! Is "soya" sauce just soy sauce? :)

Well, flour is ridiculous these days as most of us know. I always buy KA flour (both bread and AP) and today at the store it was $5.50 a bag. Sheesh! I do a lot of baking and go through a lot of flour and this just isn't feasible. Are any of the other brands decent - like Gold Medal...

Nice job Joe! I just made some last night with KA's recipe, I found it here: bakingsheet: Cooking School: Hot Dog Buns And I have to say that I really liked her method of rolling the buns, folding the left and right sides of the rectangle in to meet in the middle, then folding the top and...

I usually do the old lasagna/bread/salad standby but I like the idea of chicken enchiladas. Only thing though, if they do have other children, they may not like that (at least mine don't). Congrats!

OK so I made them! They just got out of the oven. So they aren't as pretty as Suzi's, but hey, it was my first effort! We're going to have brats with them tonight. :smile: I had a bit of a time shaping them - but that whole rolling and pinching thing just doesn't work for me usually. I pinch...

Cream of Potato - yum! We're having something called Spanish Dinner. Kinda like stuffed peppers, without stuffing them. OK, that makes no sense! lol But its good!

Oh my heavens!!!!!!!! Look at those!!!!!! They look perfect. If I can get my kids to nap decent today, I am soooo trying those!!

Well, I wondered too. I thought maybe they just used some different kind of recipe or technique but they didnt' look like hot dog buns to me. They have what I would call a traditional hot dog pan on their site but it says it's unavailable. :sad:

Well recently we started making our own hamburger buns. Heavenly! :chef: So now I want to move on to hot dog buns. But I can't find a pan!! I bought our hamburger pan from King Arthur but they don't have the hot dog pan anymore. Anyone know where to get one? I'm not having much luck...

Funny you mentioned BB - I grew up on it too in Missouri and it's still widely available where I live now in MO. Some people go crazy over their ice cream, I could take it or leave it. But I will agree with you on the milk, it just is better. You'd think IL would have it since it at least...

Does anyone know if there is a difference between, say Land O Lakes butter and lets say the store brand butter. I'm talking about the 1lb. butter in the box - salted or unsalted. As I'm sure everyone knows, Land O Lakes is considerably more expensive than the store brand. We've always...

That is so great to see, but I bet we wont have it here either. Dang it!

I use KA flour (both unbleached white and bread) but have just made the switch the last couple of months. Has anyone noticed having to add a tiny bit more liquid to ingredients when using this brand of flour? Maybe the flour is finer and measures more than other brands? I've especially...

We really like Gates BBQ Sauce (maybe it's just a Kansas City regional thing - not sure if it's anywhere else) but it has minimal ingredients, no junk. I saute some onions and then add the sauce and then a bit of brown sugar. So yummy. I've never tried making my own, but I'm not sure it could...

Thanks all for your suggestions. Well, I gave it another go last night. Slightly more successful than previous attempts, but I still wasn't happy with it. I cut back on the ketchup in the loaf and I increased the amount of bread crumbs. And I wizzed the veggies in the food processor until...

I really need help! Every time I have ever made a meatloaf in my life, the thing falls apart when I go to slice it. I let it sit for 10-15 min. or whatever, same result. Tons of different recipes, same result. Everything I have ever heard has said not to overmix the loaf, but I think...

We make it with leftovers too. Really good and easy!

I was going to say - are these RR knives? I have them and they are awesome, imo. I have the large one and the smaller one.