Recent content by tomgreg2002

Hello folks. I am thinking about making some Tiramisu for my girlfriend but I am a bit worried about using raw eggs. Should I be? I have heard it is better when eggs are used and I want to be a purist, but I don't want to give her salmonella. Any thoughts..?

okay thanks.

Hello everyone. I found some frozen catfish in the back of my freezer that I bought about 18 months ago. This still usable...?

That's pretty funny..:) I once found some ground beef in the back of the fridge that was kind of green on the edges but used it anyway. Stupid move and felt sick for a week..! So I'm yet to get my new freezer but am excited about it..! What's the best temperature for freezing? Is coldest...

Great info Daphne..! May I just mention that capsaicin is THE thing of pepper spray used by the police and the military. So as we all probably know, watch out when chopping up those hot peppers..! :)

I'll try Gorgonzola mixed with some milder cheeses. Big Gorgonzola fan here..! Thanks for the info, recipes. Peace out!

Thanks all for the tips, info. Make some stock today, actually. Will try freezing some.. ! :)

Made some calzones the other day. The dough came out perfect...no problem here. For the filling, I sauteed up some Italian sausage and Spanish Olives. When cooled I mixed in Gorgonzola cheese. Tasted good but way salty! Maybe I should have used a cheese mixture of one part Gorgonzola and 2 parts...

Thanks for all the replies folks. The bottom line: I'll be getting an upright stand alone freezer soon. And I'll experiment with the ice cube ideas. And the sauces too. Peace.

Thanks Andy. I'll try this the next time I make bagels..!

I've made bagels a few of times. More work than a loaf of bread but much less than croissants..! My biggest problem was shaping them consistently. They ultimately came out a bit random and funky looking. Tasted great though.

I just bought a cheese making book and intend to start working my way through. Wish me luck..!:smile:

Great info..! Thanks a bunch! :smile:

Thanks for the info..!.....sounds like 2 months is the ball park limit. I'll keep this in mind.

Hello folks. Planning on buying an extra freezer for basic stocks and sauces. How long will chicken stock last frozen? How about basic tomato sauce? How about if they are vacuum packed and frozen? Any tips would be truly appreciated. Thanks. -- T