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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?

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...

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...

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...

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 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

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...

OK So I just got home from my friends house. We had Ribs, Corn, Baked Beans (Grandma Browns), and store bought potato salad that was actually pretty good... But I digress. Kat is someone whose cooking skills I respect. She like me is an amateur, but she's pretty good. This started out as...

I was in a local restaurant supply house the other day, and the salesman said something that surprised me. We were talking about aluminum, restaurant style pans in general. But i would assume that, if true, his statement should carry over to stock pots as well. Basically he said that over...

I'm going to try fried chicken for the first time tonight. I've read through a bunch of posts, and many of them call for a one hour soak in a butter milk brine. Hopefully I can get a quick answer to a noob question... How much salt, etc. do you add? Does anyone have basic proportions? I've...

When I was in my 20's I hated the mere thought of cooking, ANYTHING!! As I've gotten older I love going on the computer, and then into the kitchen to "experiment". Granted I am not good enough to make my own recipes, but I really enjoy others hard work, so thank you to all of you that are...