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Recipe for Basque sausage needed please!!! I am looking for a Basque-style blood sausage recipe. I love this type of blood sausage. It is very hard to find. I have one sausage maker that makes it on rare occassions and hasn't made it for over a year. He is getting old, covets his recipe, and...

Ok, so my neighbor gave me some "Pattypan" squash. I never made it and I don't know what type of squash it is. Looks like a little yellow flying saucer spaceship to me, although I hear it comes in white or green too. Anyone have a carb count for this stuff and maybe a recipe to go with it?

jjohns thread started me thinking about this. I bought a juicer years ago, which I still have. I think I used it once or twice. Does anyone use theirs on a regular basis, and other then health drinks what do you do with it???????:huh:

I am being preped for an insulin pump. So I need to know how my body reacts to carbs intake. I have been keeping my meal journal in note books. Is there any place around that has a nice formated sheet that I can download. I have a tendency to be sloppy in my record keeping and hand writing.:sad:

I live around 100 miles round trip to my shopping area. We usually shop for two weeks at a time. My problem is lettuce. Iceburg seems to last the longest, but it is my least favorite. Boston and red tip are personal favorites. When I get it home, I wash it, spin it, pat with a towel, and put...

This probably isn't new to many of you, but it was for me. So for the rest of you, who sometimes need to have a joke explained like me:ermm: .....,here it is. When you scale your recipes and you get an amount like 28 teaspoons or such, convert to metric, then back to U.S.. It will turn the...

I have been registered at the site for sometime, but haven't been real active. There was another site that I used to be on, but a whole lot of friends have been MIA. I was lonely for quite awhile, but have found that many of them have surfaced here after the ship wreck. So Hi to ChefJune and...

I am familiar with corn startch, flour, arrow root (but not much), for use as thickner. I know there are several others out there. What are the different thickners and when should one use them. Please feel free to mention the already stated ones as to "WHEN" to use. Thank You

This is one I have posted at chef2chef.net the folks over there seened to enjoy it. I hope you will too. Bigo’s Hunters stew This is a Polish dish very popular in Poland Ingredients 6 pounds of meat diced cooked meat ( at least 1/2 pound of each Beef, ham, lamb, sausage, veal, pork...

I am another new guy. I saw that your site was listed as the #1 site on the chef2chef.net top cooking sites and thought I would stop by and take a look. My wife and I live in the Northwoods of Northeast Wisconsin. My nearest full time neighbor (not counting the bear, deer and other critters)...