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thanks for the welcome back everyone. I will try to hang around more--just don't seem to have any spare time anymore. I have been a total 'cooking-slacker' the last several months, but i'm wanting to get back into it. I know there's always some great recipes & ideas on here. Dove--good to...

I'm not really a 'new' member, but I haven't been here in a long time. I still see some familiar names (hi kitchenelf, oldcoot, coco, ironchef, deadly sushi, and everyone else!) boy, this forum has really changed!

oldcoot, that reference is lost on me--unfortunately i don't have kids of my own, and the neighbors get cranky when i ask them if i can borrow their baby's butt for a minute :lol:

daisy, if you enjoy bread making and only compare costs of ingredients to the cost of store-bought bread, it's less expensive to make it yourself...it depends on what type of bread you're making and how much you can get a similar loaf for at your grocery store, but i look at it this way: about...

hi 2dogsmom, great to see you back! i was worried that you were traumatized by the whole chicken cooking experience :P i'm glad you conquered your fear, and it sounds like you had excellent results. Thanks for the recipe too!

oldcoot, i tried the same recipe/method again tonight, but left out the egg, substituted water for the milk, and baked it at 400 deg. Oh, and i brushed it with walnut oil 3 times before, during, and after it baked. It turned out very good as well. Just a semi-scientific report :)

hi curly740, were they the frozen noodles you can buy in the freezer section of your grocery store? Those are about the thickest noodles i can think of and they are often used in soups.

oldcoot, kudos to you--the method worked quite well. i still don't get too many of those big holes, but this loaf was MUCH airier than the others. It was also quicker than most other methods i've tried. I used bread flour for the first time since you called for it--was wondering what kind of...

Kelf, For someone who doesn't get to brag about his weather very often, i finally have the chance! it's been up to 55 here today...didn't even need a jacket! haven't seen snow in about 3 weeks, but it will probably be -12 tomorrow :P

hi Coquille, didn't mean to scare you--just be aware that if you are drying or smoking sausages you need a recipe that specifically states that this is how they are to be prepared, and accounts for this by using the proper amount of cure in the recipe. you wouldn't want to use a recipe for a...

kitchenelf, i made it last night and it was quite good! as i told you i substituted some *really* hot Mexican chili sauce 'cause i didn't have any of the other kind but took the amount down to a tbsp. the meat wasn't very hot, but there was a nice touch of heat back there. the marinade was...

Essie, i sliced the fingertips off three fingers about 3 weeks ago--probably should have got stiches, but i hate hospitals. it makes it difficult when i work on a keyboard all day and one hand is pretty much useless!

hi Coquille, you can either cold smoke or hot smoke sausages--i haven't done the cold smoking yet, but in either case you need some type of a smoker, or even a grill with a cover (lid) works great. You work with indirect heat--the food cooks away from the direct heat source, adding chunks or...

Balibar & Kyles--good info, both. All this stuff is new to me. Balibar, would vodka be a good liquor choice when making your red currant liquor?

i meant to say "1/2 cup to 1 bottle, depending on how much of it you drink" :P

hi Coquille and ChrisF, thanks for the help--this recipe looks pretty good and i want to try it, i just don't want a repeat of last time :wink:

hi kitchenelf, i've already printed it out and will be trying it this week. I now have a stack of about 50 printouts of recipes i've acquired from this site that i haven't had the time to try yet, but that one went on top :D I could be wrong, but it seems we both have a thing for Asian food...

this is one of my favorites to serve with beef or pork tenderloin. Dijon-Cream Sauce 3/4 cup stock (beef stock for serving with beef, chicken for chicken or pork) 3/4 cup heavy cream 2 tbsp butter 1 tbsp balsamic vinegar 1/2 cup wine (red for beef, white for chicken or pork) 2 cloves garlic...

hi ChrisF, i have a question for you: i've had bad luck with 'quick breads' in the past--they rise and taste fine, but they always turn out quite mishapen--it's as though the baking powder is rocket fuel and as it rises so quickly while baking it tears the top of the bread. Probably operator...

well, lazy works for me! i'm going to give it a try oldcoot--i like my crust crunchy so i'll follow your instructions for that and let you know how it goes.

thanks balibar! well now i've got a bunch of recipes to try--i just have to start trying them. BTW--balibar, i'd be very interested in hearing how you make your currant liquor, if you'd be willing to share.

hi rockvillemmf, there are 2 different temps to keep in mind with ice cream--the storing temp and the serving temp. You'll want to store the ice cream at around -5 deg. F, but serve it at about 10 deg. F. When you only freeze it for a couple hours it hasn't fully frozen yet, which results in...

coquille, if i knew sausage making was the way to a woman's heart, i could have saved a bundle on movie tickets, restaurants, and booze! who knew all it took was some salami?....ok, i better stop now :twisted: :wink:

awesome--thanks for taking the time to do that ironchef. i'll probably give this a try after this weekend.

thanks guys, i did find it at a local gourmet market. i guess i was thinking it would be more commonplace--then again i've never had a need for until now!