Recent content by cafeandy

it's obvious to me that freezing in the answer...

7s- you nailed it...it's the botulism that concerns me. i think i'm just going to get a countertop toaster oven to roast garlic in. my whole issue is that i hate to heat up a huge oven to roast a head or two of garlic...

i roast it because it smooths the and enhances the flavor. i want to store it because i hate to heat the oven for one or two bulbs. if i could store it roasted, i could cook 6 or 8 bulbs at a time. i'm thinking of freezing it in small containers.

how long do you think roasted garlic will keep in the refrigerator.

you settled it... i was right!!!

what is the difference between drawn butter and melted butter? what is the difference between milk solids, milk fat, and butter?

****...i thought prawn were asian freshwater shrimp...HUGE!!! i have a friend who raises them in ponds outside houston... cafeandy

gluggy?...i luv that word...

i have cooked truckloads of rice successfully but there is still a mystery in it for me... sometimes i like to cook rice and then embellish it later. how do you get it to have those perfect, separate grains an hour later?

thanx... my curiousity stems from what is happening chemically that makes such a dramatic taste difference from basically just carmalization. some fellow gourmands and i were standing around the grill and trying to figure out what happens to proteins and carbs that make them change in flavor...

someone explain the maillard effect to me. i know what it is but i don't understand how it works. also, how do you pronounce "bourguignon"?

i KNEW it marmalady...you're a retired hippie [much like myself]. i've felt a connection with you from the beginning. that must be it!

slice it thinly, lightly coat in flour, saute with onions, garlic, etc, add a little water to the skillet and simmer till you have a 'gravy' and then serve over sourdough bread as an open-faced sandwich.

help...i'm doing coq au vin for 90+ at a church in about a week! that's no big deal but they want a complete menu in the morning for a newsletter. fever is hindering my creative juices. any ideas? thanx a million.

are those 1/8's teaspoons, tablespoons, cups, gallons, barrels????????