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Disassembled two roasted chickens yesterday and made a rich stock ... Chicken Salad Sandwiches & Chicken soup tonight.....Same tomorrow but sub BLT sandwiches.

A 1987 newpaper article describes a restaurant dish I would like to recreate for my sister as "Chaud et Froid (showd-fwah or "hot-cold," an open face grilled sandwich of turkey breast and bacon topped with cheese sauce)". That desciption is generally the same as the "Kentucky Hot Brown"...

From my youth I remember a dish that might be described as thinly sliced turkey breast sitting atop a piece of decrusted toast all of which had been covered with a cheddar bechamel sauce. The dish was baked until the cheese was beginning to brown including its tomato slice crown. This was...

Alix, Both recipes are similar. The one I used thickens with flour rather than cornstarch and may yield slightly more filling. Next pie I am going to double the zest then double the lemon juice and reduce it down to the 1/3 cup the recipe calls for. Janet and I just want a little more lemon...

I have a classic lemon pie recipe that is fine. How does one control or 'turn up' the intensity of lemon in the filling a notch? Do I squeeze additional lemons then reduce the juice to the amount the recipe calls for or up the amount of zest or ... ? Thanks

Swiss steak leftovers tonight.

Are there articles explaining how to explore the mother sauces and her children? My limited experience with this so far includes making bechamel, mornay, and veloute sauces, I am sure I have made others too, but did not recognize the fact. Learning how to describe sauces could be helpful too...

wH had basic Burger & Fries with home baked buns. The fries were fresh with a beef veloute and cheddar bechamel sauces. What a nice change those made from ketchup.

Tonight's menu was requested by my wife. She wants a repeat of AB's swiss steak, fried fresh okra and JOC White Bread+ recipe.

Aisian marinated grilled butterfly pork loins drizzled with its marinade after boiling. Mixed brocolli, cauliflower, snow peas, carrot, water chestnet with a parmeganio regiano mornay sauce. Will the food police get me if I confess when I started the roux I sauted and added 2T finely chopped...

I have only had mine a few months, but the thought of loss of function or performance keeps mine out of the DW. If pitting occurs at the attachment fitting, it could break off when mixing something thick stresses it.

Grilled strip steaks. Steamed broccoli with Ann Burrels Bechamel sauce. Deep South Dish Perfectly Cheesy Potatoes au Gratin. For desert, Alton Browns Individual Peach Apple Upside-Down Cake (My first major ingredient subst. Wife doesn’t like peaches that much. I hope it works.)

Thanks. Hells Kitchen serves risotto and scallops as an appetizer. What you describe make them seem more like a main which would be better considering it is just the two of us. I am so new to this, terminology and choices for ingredients like 'mild peppers' baffle me. Bell peppers are mild on...

I have copied the recipe too. My wife and I have never had risotto. We also want to try pan seared scallops. Would the two go together?

Penne with Tuscan Chicken and Pesto

Is it common for high quality knife manufacturers to sell off B-stock / irregular production runs rather than aborbing them?

Congratulations on your accomplishments so far Lee. I briefly read some of the NVQ course outlines you mentioned and it sounds like fun (work too). Am I correct in that level 2 takes about a year to complete? Do you intend to proceed to level 3? Are these courses like apprenticeships in that...

McCormick Beef Stew enhanced with mostly beef stock as liquid, a couple of bay leaves, fresh chopped thyme, oregeno, potato and the inevitable onion, carrot and celery mirepoix. I will also try the JOC White Bread+ recipe again and bake a loaf and bread sticks. Possibly a slaw or salad to...

In addition to menu suggestions here, why not ask them to deliver ideas too. Knowing the scope of your room mate's food and environmental sensitivities could be important.

We prefer Green Mountain branded Columbian

Texas Cooking: Chicken Fried Chicken w/cream gravy. Good flavors. Had to use extra liquid in gravy and it was still thick. Mis en place but probably mis-en-measured the roux flour. Alton Brown: Best Ever Bean Casserole - Pan fried the onion rings like others suggensted. Good Eats, just...

Chili over baked.

I am no expert, but I have read that bread flour, as the recipe references, yields a crispier pizza crust than AP which renders a more chewy one.

So generally, a spice is made from plant seeds whereas an herb can be any other part of a plant (roots, stems, leaves, etc...). That is a helpful distinction. ps...All you gotta do is put your mind to it. Knuckle down. Buckle down. Do it. Do it. Do it.

What considerations should be given as to if and when to substitute a 'fresh' spice versus the same in ground & bottled variety?