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Well, I ran back out and picked up the cream, but as MY luck would have it, I hosed the "crust", rolling it too thick!

Is there anything I can substitute for heavy cream in a cheesecake? I am using Lindy's Cheesecake recipe that I have seen here and other places, but forgot I don't have any cream. I have: Whole Milk Evaporated milk sour cream Little help?

Thanks for the help! Chicken turned out pretty good. I overcooked it a tad, but it was still pretty juicy, and very flavorful.

Last night I brined 20# of split chicken leg quarters, for about 3 hours. The brine was 1cup kosher salt to 1.5 gallons of water. Also threw a bunch of other spices and herbs in with it. While it was in the brine I made a marinade, for it. The recipe came out smelling a little strong on...

Thanks for the help. For some ridiculous reason, Google never occurred to me. Recipes-A-Plenty for this.

I'll put in a third vote for popcorn, but nearly anything that can be fried is augmented by bacon fat.

I've never made short cake PERIOD. With well written instructions I feel like I can make just about anything. To do in biscuit form, I assume I would just spoon portions onto a cookie sheet and bake? I actually like that plan just as well... I could still freeze them individually. Can you...

How much Bisquick batter should I put in individual ramekins for short cake? I want to make individual servings of strawberry short cake, but the recipes that I have seen call for 9x9 pan or larger. I know if I make a big pan of it, and have it around I will just continue eating it until it's...

As I continue to learn to cook, I do several different things. Often I look here at the "what are you having for dinner" posts. Or, I'll look through restaurant menus online and see what would be appetizing if I was out. Or, I have a craving for something that I've had before. The next step is...

Thanks for clarifying. I thought that was how it should be done.

Spine First? Maybe I'm confused... When I remove my knives from the magnetic holder I twist the knife by the handle to ensure that the edge leaves the block first. My thought process was that coming off spine first could potentially roll/damage the edge, no?

I have a Worksharp ws3000 for my wood tools. I LOVE it. I brought 4 sets of chisels back to life from the garbage bin. To clarify, think about turning a screwdriver into a polished shaving tool. Then do four sets (20 chisels) in about 3-hours. Before I go into a long description of what I...

No offense to your husband, but it sounds like when my 9-year-old empties the dishwasher. Very few things go where they belong, so I try to find everything I think I'm going to need before I start, and I still miss at least one thing that takes 10 minutes to find. But I am glad I can get him...

Yeah, I have a hard time being in the kitchen without one of those... Could be why I forgot the vanilla? Matt

That looks fantastic... Now I just have to learn how to cook a corned beef. Some friends and I recently had a cooking "competition". We decided that it was so much fun that we are going to do it every month. It's not really a contest just a good reason to cook something new, and test it out...

Thanks to everyone who replied to my previous post regarding the forgotten vanilla. I wound up using that cake. The second one, made with AP turned out terrible. The cake was a smash hit!! The missing vanilla was not missed at all. I did take a tip from one of the posters in my other thread...

I have fun cooking and, for me, that's what counts. I am an eternity away from thinking I can call myself a cook. Cooking a new recipe is the most fun. And if it turns out, I feel killer. If it turns out to be crap on a cracker... I try to think about what I messed up or what I change next...

Actually tastes OK It has cooked enough for me to have pulled a little crumb out of it that will be hidden. Tastes pretty god, but I can tell the vanilla is missing. Thanks for your help.

I am making a white cake cut into four layers with whipped cream and strawberries on each layer. I forgot to add the vanilla. Am I hosed? Started second batter and it seems too thick. Did not have anymore cake flour so I used AP sifted six times. Help? What do I do? Matt

Claire, I couldn't agree more. Since I am the one that does most of the exploratory cooking, I think I get to decide. DW does a fair amount of cooking, we probably split 60/40 with me doing the majority, it just depends on the week. The difference is that when she cooks, more often than not...

Wife is gonna Kill me A few months ago I rearranged the kitchen to make it make a little more sense. Guess I'll have to change it again. She doesn't like change

So how far away... is far enough? I know that may seem academic, but here's the thing. I live in Raleigh, NC (a relatively hot area), and keep my butter in the cupboard next to, but not over, the range. In both summer and winter I can count on my butter being soft, pretty much at all times...

I just (like two seconds ago) read a post saying not to store spices and herbs over the range. It made sense to me, but now I have a problem. Where to put that stuff, and what can I put over the range safely. Something moved, means something else has to move as well. Currently I do not have...

Last night we had a friendly "competition" amongst four home cooks. Everyone had to cook something they had never done before. The dishes were: Gorgonzola stuffed chicken breast, not sure what else was in it. Pan fried steaks with onions. Sesame crusted scallops. Roasted beef tenderloin...

Today is the day. I'm going to go with the idea from my friend. But I still don't know what cut of meat to use. His idea is posted above. I looked yesterday, and didn't see any meat that excited me, so I picked up a london broil. My plan is to butterfly the meat. Rub the inside with...