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I came here when I got interested in getting some quality knives. I finally bought three Global knifes and I love them. Then a few months ago I was watching Americas Test Kitchen and they were touting Forschner Victorinox knives. I bought a boning knife was amazed at how well it worked. I liked...

Claire, I tried to make kimchee a couple of times and gave up. When I saw Maangchi's video I started making some great stuff. I make the cut up cabbage variety and I don't use the rice powder because I can't find any. I also add some cayenne pepper. I don't like the idea of adding raw oysters...

I checked a couple of Korean recipe sites I have bookmarked and found this. It sounds so good I'm going to try it. Recipes - Cucumber Salad Recipe

This does not answer the question of the original poster but it miraculously gave me the ability to sharpen a knife properly. "No, the existing bevel will touch the stone and you grind at this angle until you form a burr which tells you that the two bevels have met. At this point, remove the...

My wife used to make some great macaroni salad. It had celery, red onion, a boiled egg, and sometimes little cubes of cheddar cheese and I'm sure some other things. The thing that made it so good was the mayo/horseradish dressing she would put in it. My mouth is watering just thinking about it...

Here's a good one I've used for a long time. It's easy to adjust any ingredient to your taste. This is the way I like it. 4 parts paprika 2 parts each, next 6 ingredients Salt sugar brown sugar cumin (I halve the cumin) chile powder black pepper 1 part cayenne pepper

Abby, I'm doing the same thing. I want to make some because the homemade stuff I've had was so much better than store bought. Here is a link to another forum I've participated in for years. This person is very reliable for good recipes. Good luck. sauerkraut!!!!! - Cooking Forum - GardenWeb

Hi Pugger. I forgot about this thread and after Ike it's been a struggle to get out on the bay. I've been out five or six times since the hurricane and let all the fish go including some nice reds. I'm in a bbq mode since it cooled off and I'm going to keep one and try it like I said last time...

I really can't answer your question because I'm not sure. To my untrained eye there is a lot of acidity in that recipe for my taste. Here is an alternative that isn't too oily and tasted great. I use greek style yogurt, a little olive oil and lemon, well mashed garlic, salt, pepper and...

Sounds good. I'll do the same we can compare notes.

I missed your point about overcooked fish tasting fishy. I don't know that I've ever had that happen but I don't doubt it. As for the half shell thing I'm going to give it a go. I'm not one to say something isn't good until I've tried it. Gumbo I've never fished out of Venice but the best...

Pugger, I'm from Texas too. I think fileting and removing all the red stuff on the skin side is the only way to go. That's where the fishy taste comes from. I've heard of the half shell way for many years but haven't tried it. I've always suspected it would taste "fishy" roscoe

I vote for doing them the same way again and serve the steaks on rice and topped with crawfish etoufee. It's about my favorite seafood meal.

The tahini I've used has no bitter taste. It tastes like sesame seed peanut butter.

I've been wanting to make some really good fried rice and that recipe sounds like the ticket. I would love to see some pictures too but keep the recipes and stories coming if you can't.

I jotted down some notes a few years ago. This is not exact but the main thing is to brown the meat on the grill, I think it makes them better. 1 habanero chile or any hot pepper 2 cloves garlic 2 limes, juiced 2 tablespoons spice mix mix...

I agree with ChefJune. "How to cook without a book" is what you are looking for.

I was going to make a suggestion but Uncle Bob pretty well covered it for me.

Hi Nick. I live in Texas and make chili several time a year when it's cool outside. A couple of things I've learned by trial and error and watching how others do it. One is to brown the onions and meat together and then add about half the spices I think I need (and the garlic) and cook them for...

Try this website. It has a lot of good information if you think you want to make sausage. http://www.wedlinydomowe.com/index.html. It should give you some idea of what is involved. The section on seasoning and salt quanities is priceless. Ross

A lady I work with is from El Salvadore and she has made this many times when we do fajitas for lunch. This is used as a condiment and not a dipping salsa although it isn't bad for that either. The plum tomatos surprised me but the final product is the real deal. Make it as spicy as you wish...

Callie thats very close to Tony's original recipe that I've been using for over 20 yrs, hands down the best fried shrimp in my opinion.

This is a good one that I got off of another cooking forum. I regret I didn't note the cook so I can't give proper credit. I've made this and it delicious. 5 Tbls. butter OR margarine - divided 1/4 cup all-purpose flour 1/4 tsp. salt 1 cup half and half cream 4 oz. cream cheese 2 Tbls...

Mexican meat markets are multiplying around here. They all sell marinated fajitas, chicken and beef ribs, very thinly sliced. They are awesome cooked over hot coals and they only take a few minutes. We eat them with the usual suspects, pico de gall, salsa verde, flour tortillas, etc

Fish sauce combined with lime juice, sugar, and a little sambal makes a great dipping sauce for spring rolls or Vietnamese eggrolls. They serve it like this in the Pho restaurants here in Houston. I put some in the soup too. Ross