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Hello all, I baked an excellent blueberry cake with a crumb struesel today. Only problem was, all the blueberries fell to the bottom of the cake so they are not evenly distributed. How can i correct this so that the blueberries are more evenly distributed from top to bottom? Thanks, Geoff

When smoking something using indirect heat and woodchips, do you tend to leave the dampers open or closed?

I was wondering if anyone had any clarification on when and how to use the dampers on the weber kettle style grill. There are ones at the bottom that allow air flow, there are holes at the top, and there's the lid all together. My assumption is that more air flow allows for a hotter, faster...

Costco tends to have an acceptable selection at good pricing.

Kitchenaid for the stand mixer Kitchenaid for the Food Processor (I have the wide mouth 12 cup, and it comes with a citrus juicer) Cuisinart Toaster Oven and Coffee Maker & Grinder WARING Waffle Maker, Deep Fryer and Blender

OK, had a mediocre first attempt at sushi last night. Got the cal rose rice and it was tasty - but verging gummy and pasty. I cooked the rice in my rice cooker according to directions - but then realized that I may have used too much vinegar solution that I cut in at the end (which tasted fine...

excellent!!! I'm excited now :)

I'm just suprised i don't see it more often...I'll try that this weekend. thanks! Geoff

I am a crispy bacon fanatic - nothing dissapoints me more than flacid bacon... But when I cook myself, the grease is a mess - and when I get it crispy i generally have a difficult time doing it evenly, and certainly burn some of it. Oven, CI stovetop, griddle...it's either a mess or difficul...

I was in Target today and saw a 6 quart enameled Lodge DO for $59.99. I ran down the street to look at the Le Creuset model in 7.25 quart. It carries a price tag of $270 (although I've seen them go on ebay for $100-150. The Lodge has a bit of a rounded bottom whereas the LC is flat. Weight of...

I like this idea. Thank you

thanks guys - I appreciate the tips. I'll probably make some this week and let you know how I did! Geoff

Thanks! I just want to say thank you! This was really an excellent recipe.

Hi all, I have a rice cooker (if I need one) but need the know-how to make sticky rice. I'd like to make homemade sushi. What type of rice do i need? Coooking instructions? Searched but couldn't find threads about this. Thanks for your time!

I have an electric deep fryer and every couple of frys, I change the oil. Right night, I am storing in a bucket with a lid on but am curious where to dump...

Great stuff, thanks for the guidance!

I am considering a 7.25-9 qt dutch oven made by le creuset. Actually, I have been thinking about one for a while - they are quite expensive so i don't want to make a mistake. Do you use round or oval? I have an inclination towards round, but am curious as to why people like oval. Also, what...

I have it! The one you linked too is an excellent grill - $40 at Target. I literally cook on it every night. I does a very nice job with fish like Tuna, Salmon, etc. I actually looked for a grill with wide ridges, but that's only for appearance. It is very heavy and well made. It creates...

I have a 12" chef's knife (Henckels 5 star), that I have barely used. It's an excellent knife, but it's simply bigger than I need. I meant to get a 10". Anyone want to trade? 4 star would be great too. I'm open to most brands. PM me and we can exchange e-mails/photos. Also looking for a 10"...

it sounds like i need to do an experiment. I'll try using the same batter with these different fats and I'll report back which one I like the best. Thanks!

Can't beat butter :). Most recipes call for wiping the excess fat out of the pan. I'm thinking of cooking with more fat to almost fry them. What do you think.

Thanks for the kind welcome. I've actually been lurking around for a while just reading up. I've used several mixes but Alton Brown has an "instant mix" that I think I'm going to try next. Can you recommend a good one? Geoff

Weird question but I really like crispy pancakes. I suppose the texture I prefer most is actually Cracker Barrel. What fat is best suited to obtain this texture? Butter? Oil? Crisco? Smart Balance/Country Crock type spread? Thanks for your input. Geoff