Recent content by chefathome

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...