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Hi, everyone! It's been a long time since I've hung around here. I've been back in college, so time has been limited. I also didn't quite know where to put this thread. This seems as logical of a place as any. Anyway, I decided to do a little experiment to see if I could make my own flavored...

Wow, two new threads in one day after being inactive for so long... For any that are interested, I'm pursuing the idea of making your own cheese at home. I'm hoping to gather some resources together and to keep the processes simple, requiring no special equipment (that you can't make yourself)...

Sorry I haven't been around for so long. It's been a busy summer. So now I'm making mead. What is mead? Basically, it's like wine, only made with honey instead of grapes. As a result, you get all sorts of opportunities to add flavors and spices. Last Monday, I started a one-gallon batch of a...

Hey, all! It's been a long time since I've been here. I've been so busy... Today, I tried my hand at making pickled garlic using a recipe I found off of a Persian cuisine web site (recipe follows). I ran into an issue, though, with my final jars not being quite big enough to hold all of the...

I tried hunting around this site and others, and I can't find a good basic pesto sauce recipe. My basil plants are going like gangbusters and I need some way to use them up. :chef: Any assistance would be greatly appreciated. Thank you!

I have no way to scientifically back this up, but I have a suspicion. I am wondering, if I were to start now (age 29), would it be possible for me to eat three dishes a day and never repeat a dish until the day I die? I think it just may be. Any thoughts? Food for thought, anyway. :cool:

Have you ever put too much of one ingredient in a concoction you've made many times before? I just did. In this case, the concoction was guacamole, and the too-much ingredient was lime juice. You see, I usually don't get the opportunity to use fresh limes in my cooking, so I end up going for...

Okay, so while I was buying a new supply of charcoal from the local neighborhood megamart, I came across a shelf with some chimney starters for charcoal. At less than $9, I picked one up. I am completely sold on the superiority of chimney starters over all other methods of starting charcoal...

Hello, all. I really, really love mangoes. So, one day not long ago I get a wild idea, and I decide to try making a barbecue sauce using mangoes. I did some research on the web, put together some ideas, and after eating one of four mangoes because I love them so much, I embark on creating a...

Hello, all! I have just made this recipe, and I think it is quite good. Hope y'all enjoy it. This recipe is courtesy of an online friend of mine, who is a culinary school student. ----- Doctor Pepper BBQ Sauce 1-1/2 to 2-1/2 cups Dr. Pepper (not diet) 1/2 cup oil 1/2 cup lemon...

Everyone here should love this one. It's so unusual, one wonders how it could possibly work, except it does. Marvelously. Here's what I did. Start with: 4 tablespoons Frank's Red Hot Sauce 2 egg yolks 2 teaspoons sugar Mix it all together in a round-bottom stainless steel bowl (typical...

Maybe I can make a regular essay series out of this. The few of you that might remember me, know that I am total wing nut. After having a wide variety of wings from some pretty good places, I have set out on a mission to create for myself the ultimate hot wing. As of right now, I'm not even...

Some time ago, someone posted the following focaccia bread recipe: ----- Focaccia Bread 1/2 cup warm water 1/2 tsp sugar 1/2 tsp salt 1/2 tsp Active Dry Yeast Put in smallish bowl and mix, let stand to proof. Add: 1 cup flour ... and mix with wooden spoon until dough pulls away from bowl...

I dreamed last night that I finally got to try truffles for the first time. They tasted peppery. I'm sure this is not how they really taste. It was an odd circumstance, too. My family and I were out at a restaurant and we managed to talk the chef out of a free sample. :) Has anyone here ever...

Okay, I really want to talk the family into installing a gas stove as the slow renovation of the kitchen happens. However, this is an old, old house, and if we need to plumb for gas for a stove, things could get messy really quick. Basically, it's possible we may not have that option. That...

This post is likely to get a little philosophical. Here I was, thinking about how to finally achieve the perfect hot wing recipe, when I made a startling discovery: There is no perfect wing. What I realized is that, armed with some skills in the kitchen and a dose of food science (I'm...

Osh Pyozee (Stuffed Onions - Afghanistan) Onions: 2 large (about 1/4 lb each) onions, peeled 4 cups of Water 1 tablespoons of Salt Stuffing: 1/2 lb Ground beef 3 tablespoons of Raw rice, rinsed, cooked until very soft, drained, & mashed 1 tablespoons of Salt 1/4 tablespoons of Pepper 1/4...

Once upon a time, long long ago, I was at a Native American club meeting at my college (I am not Native American, but such meetings on colleges are open to all, and I always love experiencing other cultures, plus I was scouting for potential members of a band I was putting together). Well, I'm...

Well, the family and I, in an attempt to kick up our fooding, are going to invest in a food processor. Quite frankly, I'm amazed I got this far without one, but that's another post. I'd like a nice big one that has some versatility (shredding cheese, slicing veggies, etc.). Cost is also a...

... though I am not a newbie to cooking. ;) My name is Darren, and I'm an IT consultant and college student by day, and a chef-wannabe by night. That means I fix people's computers while searching for the ultimate hot wings recipe. I'm glad I found this site, as in a few days of searching...