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Thanks!

Thanks, but it's not their recipe. Theirs have seven types of cheese.

Hi, y'all, I'm back from Washington, DC, where I ate the most delicious mac-and-cheese at Founding Farmers. I know they have a cookbook, and that in it there's the recipe for this wonderful dish. Does anyone have this recipe? Thanks!

Hi, folks! I bought this kit in a Chinese store in Chicago as it looked nice, but as the salesperson didn't know English - I don't really know what to do with it... It's called "American Ginseng and Sea-Coconut Soup" (see picture) and it has, according to the label, Sea Coconut, American...

Thanks! Well, they don't have the same structure of other seeds (which I often freeze). But I'll try, why not?...

Hi, all, I cooked dried lotus seeds, and they are delicious. However, there's quite a lot of them... Can they be frozen?... Thanks, Arnon

Other's Experience is a Better Friend... ;-) Thanks, Addie, I've already tried some seemingly-moist recipes, but the result was not how I would define "wet". That's why I was looking for first-hand evidence on really moist-to-"wet" cookies...

Hi, Folks! I've tried a few recipes of Banana Cookies, but all came out soft and cakey, while I'm looking for a dense, almost "wet" texture. Please help me fulfilling my Banana Cookies dream :yum: Thanks, Arnon

Thanks for the advises. So, par baking might indeed do the job, I guess. Maybe I'll try it next time still for a family meal, and if it's a success - I'll replicate it with my friends.

Hello, Everybody! I love to make pizzas at home. My favorite recipe so far is that of Peter Reinhart (see, for example, here). I make the dough ahead of time (up to 3 days), storing the dough in the fridge. Then, on the day of eating the pizzas, there is need in the following: Letting the...

Thanks all for the great ideas. I will follow your leads and will start with chopping-and-freezing the scallions. Then, next week I'll probably make a great potato-and-scallions soup. Thanks again, Arnon

Hello, Dear All, I've got lots of scallions, about 40 stalks; some are not utterly fresh/crispy. What can I do with them? I'm looking for a vegan recipe, preferably one recipe that will use them all. Thanks much, Arnon

Thanks much for the tips! I'll try them soon. You're great!

Hello, Folks! Today, I tried at home Giada De Laurentiis' Roman-style Pizza. As you could see from the pic below, I stretched the dough onto a baking sheet (with olive oil spread on) put on a baking pan. I baked it in the middle of the oven on 455F for about 15 minutes, until sides were very...

Hello, all. Since I've learned the basics of pound cakes, I improvise on the very 1:1:1:1 (flour, egg, fats, sugar) ratio. I modify it a bit for changing the texture/tenderness, and I often enrich it with dry ingredients (not too much). However, I didn't yet fully understand two things: How...

Oh, no, I mistakenly wrote "pineapple chunks" instead of "crushed pineapple"; the latter is what most of the recipes call for...

Hello, Dear Folks. I'd like to use a very sweet fresh pineapple I have for making a cake or a pie for a friend. However, most of the recipes I've found online call for canned pineapple chunks. So, basically two questions: 1. Can I simply substitute fresh pineapple for the canned chunks? 2. Do...

Hi, Folks! I've got quite a large amount of farinha (cassava meal) from a friend who came from Brazil. Besides the traditional Portuguese Farofa - what else can I use it for? Thanks, Arnon

Great to hear that. Don't forget that healthy eating should consist mainly of plants. Arnon

Sounds cool. We'll have a slow-cooked Root Vegetable and Soybean Stew, yummy ;-)

Hey, folks! I've recently changed my diet to a super-healthy one. It's not just about veganism (although I now eat like a vegan), but also about cooking and eating in a healthy way (e.g., no processed food, no deep-frying, etc.). See you on the healthy road, Arnon

Update: Used them in cupcakes, croissants Hey, Folks. I thought it'd nice to update you on this. First, I put the truffles in vanilla cupcakes - one in each - and it came out perfect. The truffles didn't melt during baking, and their semi-hard texture perfectly combined with the soft/crumbly...

Hi, Folks! I've got a holiday present: more than 2 lb of quality Chocolate Truffles (dusted with cocoa). There's no way I'm gonna eat that much truffles in the near future, so I thought of using them for making some nice dessert (cake, maybe?). First question would be: Can I melt them and use...

Hi, folks. I'm planning on making a croissant dough and baking a "rose cake" of it. Already made it, and it's delicious, but this time I have to reschedule my recipe. The thing is that I want to bake the cake on Saturday morning and I won't have time for the whole folding process on that...

Hey, Folks! I've just tasted popovers this morning for the first time, and I'm totally in love. I'd like to make these delights at home, but the closest thing I have to popover pans are... silicone cupcake cups. Will it work?! The other thing I can think of is a ceramic medium-sized remekin...