Recent content by rjx

I am trying to create recipes. Well I have no problem with ideas, but I need to determine the quantity of each ingredient in the recipe without being able to try it out before it's time to prepare (this is for my cooking school). 1st Crostini w/ honey balsamic glazed figs, cambozola and...

"Chutzpan" by Avishai Cohen Trio Song is off there newest cd, "Gently Disturbed." Check out the song at http://www.myspace.com/avishaicohenmusic

I made that last night! Olive oil + 2 teaspoons minced garlic, 3 anchovy fillets (melted, for those who don't know), red pepper flake, chopped basil, butter, freshly grated parmesan cheese. Tossed with spaghetti. YUMMY!

In many dishes, garlic is as essential to me as salt and pepper. In those dishes I am not after a noticeable garlic flavor, or aroma. What I try to accomplish is a background flavor. Something subtle, to support and enhance the flavors of the dish.

like a creature

I typed "custom cookbooks" @ google and here are a few results I found. Maybe this can help you with the info you are looking for. createmycookbook.com customcookbooks.net bigoven.com cookbookco.com

I measure it like herbs. I make sure there is not any empty space, but I don't push it hard and pack it in. A soft push is ok.

of Rosie O'Donnell.

wear no clothes?

I voted YES

As far as books on "how to cook" is concerned, I recomend purchasing a culinary school textbook. Everything you need to know are in those books! Whether you are just beginning or want to improve your skills, these are the ultimate books for cooking techniques. And you don't need to overwhelm...

Bechamel is basically a white roux with milk added, reduced to a thick and creamy consistency. Seasoning to taste. You can add minced onions, nutmeg, or whatever else you want to flavor it with. Veloute is basically a white roux + white stock (beef, chicken, fish, vegetable, etc.) Seasoning to...

Thanks for the link! One of my favorite sites for home cooking (recipes) is Saveur

I actually remembered to watch the re-run a week later. That in itself is a miracle hehe In the roasting pan over medium heat ... EVOO -just enough to mix with the upcoming flour 2 whole garlic cloves fresh sage flour -just enough to dust the bottom of the pan chicken broth or stock -one ladle...

On the website they list the recipes by all the all-stars, except for Tyler's. Does anyone remember what Tyler did for his gravy? If I remember it was chicken stock, salt, pepper, flour, cream, sage, oregano(?), garlic cloves(s) I searched the food network for Tyler's gravy recipes and none of...