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! not only did you catch me in your nutella jar, but now everyone knows I'm really a squirrel!

Urmaniac, Thank you very much. I'm definately going to stop at the grocery store to pick up a few ingrediants and try this out. I've been wanting a recipe like this for a long time, gratitude. Gruss, Jason

Thanks Ishbel! While I don't eat a ton of Nutella myself, I do find it to be very tasty :) Gruss, Jason

I have actually never used white balsamic vinigar. I've seen it used in balsamic vinegarette, but never actually tasted it. It would be an interesting switch in this recipe, not only for taste but also for appearance. The white vinegar versus the very dark color of balsamic vinigar. I'll have to...

Hey all, Yesterday I had some unexpected friends come over, and I thought I'd share with you all one of my quick appetizers that I often times make. Ingrediants: Good Italian or French Bread (cut about 1/4 inch thick) Extra Virgine Olive Oil Balsamic Vinigar Fresh Tomatoes (about 5...

Great suggestions! These type of go-to foods are pretty much what constitute my average days meals. A bunch of small ones throughout the day, at least on the days that I don't dine out or prepare somethign special. I do have one curiosity though... Do you have some recipes for cooking the...

I've had eggplant panini's similar, but with Fontina cheese and arugala. I would imagine this would taste similar to using pepperjack as the arugala would add a little pepperyness (is that a word :wacko:) and the Fontina is a great creamy melting cheese. For something different you could try a...

Can I come over? :smile: Unfortunately I'm loaded with work, so my dinner will consist of something quick that I'll make here in the office. Most likely pasta with pesto (I always have a jar of homemade on hand) and tomatoes and some grilled chicken strips. Unfortunately I didn't have the...

BakersDozen, That's a great simple recipe for a good family meal. I especially like the idea of infusing the garlic and butter. I could also see adding a touch of tabasco to that mixture to introduce a little heat. Sage also sounds like a good compliment. It might also be worth trying using...

Actually, sour cream is exactly that... cream that has naturally soured. Now, todays manufactured sour cream obviously has extra bacteria and stabalizers added to it, but soured cream is sour cream :) The difference between spoiled milk/cream and sour cream, is the bacteria. Milk doesn't turn...

Callie, Left-over coffee is actually very versatile. At the restaurant I work at, we make our iced coffee with our left over coffee, so if you like iced coffee, just put it in a pitcher and in the fridge. You can also add some flavorings like caramel or chocolate when serving. As for more...

Pouncermom, Wow, that's not an easy question. I'd have to say my favorite thing to make is bread, but to say what kind would be nearly impossible. Making fresh pasta also comes very close. As far as a meal goes, this would incorporate my favorites: - Freshly baked bread - Grilled Porterhouse...

Ascke, That menu sounds delicious, and particularly reminds me of many Dim Sum meals I've had in New York City's China Town. However, you didn't mention one of the Dim Sum favorite's... fried chicken feat. Anyways, now you've made me hungry as well. Gruss, Jason

I'm also going to say sour cream. Sour cream icing is a fairly common recipe, usually pretty simply just sour cream, sugar, and some sort of whipped cream as well. There is also coconut added many times. Try it with sour cream :) I'm sure you'll be suprisingly delited. Gruss, Jason

Greetings, During the time in between either dining out, or cooking a fancy meal, I try to fill my body with the healthiest foods possible. This helps me keep my weight down while still being able to enjoy everything the culinary world has to offer, and it naturally helps me stay healthy and...

Just a quick hi to let you all know another food lover and cook has found his way to your forums. I've had a passion for food my whole life, and in the past five years I have devoted much of my time to learning the art of cooking. If all goes well, I will be attending the FCI after graduating...