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Curious... How many of y'all routinely brine your bird before roasting it? Just in plain salt water? Or, do you add anything else? Bay lef, etc?

In order to support a local business, we ordered Chinese takeout tonight. There's a a plethora of rice left. Has anyone ever made rice pudding with leftover long-grain white rice? I went a-goggling and found a small handful of recipes, but I was wondering if using precooked rice would...

I was assigned baked beans as a bring-along for a dinner on Sunday. Anyone have a good recipe. tia for any and all suggestions

My neighbor bought me a KitchenAid silicone bundt pan at a yard sale. Any special hits or tricks to using it? Tried googling but most were ‘for sale’ ads. Did find one post where they were complaining about not being able to depan without the cake breaking up. In another, a woman said her...

I’m making tamales for the very first time ever. Since it’s so time consuming, I’ve been doing it in steps. This morning I made the chile coronado. I like it, but it’s a little on the hot side. Is there anything I can add to ‘tone’ it done a notch or two? There’s some pedestrian palates...

Googled making annatto oil. Most recipes called for using the seeds. I've got the molido/ground. Can I use this instead? Any suggestions? tia...

I’m gonna try making tamales for the very first time ever. I’ve already resolved myself to this being an all day project. But, any tips, hints, suggestions…? Want to use a bottom round roast that’s in the freezer. How long doYOU soak your corn husks. Any special seasonings in the masa? tia

A tin of baking powder tends to go flat (is the correct term?) before I can use it. Is there a way to ‘reactivate' it? tia for your help?

I have some carrots that desperately need to be made into something. Anyone have a carrot cake or bread recipe they’d be willing to share? I’d like the texture to be dense – more bread like than cake. I prefer using the white flour I have on had, rather than having to go buy whole wheat...

Happy Holiday's Everyone I'm hoping to find a coffee cake recipe that's similar in texture to Sara Lee's Butter Streusel. Googled this morning and baked this afternoon, and while tasty, the texture was more like that of a sheet cake. Possibly made with a sweet dough? Going WalMarting...

I’m still new to this site and trying to figure out all the bells and whistles. When ever I post to a thread, I’m automatically subscribed. I’ve gone in and clicked “unsubscribe” but that doesn’t seem to work. My mailbox is still being inundated and clutter with notification of new posts to...

I've a couple questions, which I'll post individually. On a few other forums I belong to, we get 'brownie' points for referring new members. It's the same on here, too? If so, does the applicant just enter your user id? tia, all :chef: p.s. I'm already spending way too much time...

*waves hello* Dang, I almost wished I hadn’t stumbled across this forum. I just know that I’m gonna spend way too much time here. Anyway, I have a quick question that I’m hoping for help with. I’m hunting for a mole recipe that’s quick and easy but tastes like you spent two days making it...

Ahoy there, all good peoples... Stumbled across this site while goggling on how to make flavored sugars. I’m sure there’s a veritable treasure trove of info to be had. Now that I’ve said ‘hi’ - I’m off to troll the threads