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Thanks Jim, This is my plan A, it's quick, easy and cheap. I'll post my findings. You know, it'll be a shame when I finally figure out a way to pull this off and then discover the butter tastes awful! I wonder if anyone gave a thought to how this would taste?! I hope good..

We always do fresh and light for Mom's day. It's spring and you know how MOMS are!! So I like the salad ideas. Try arugula with strawberries, smoked chicken, nuts and goat cheese, sweet sherry viniagrette.. or do the salad on its own and serve the chicken tossed with penne and herbed olive oil...

Congratulations on your wedding! I went to a wedding in Vegas just last summer, but it was at the Bellagio - on the veranda of Prime Steakhouse over looking the dancing waters no less - so it wasn't cheap I'd imagine!! I do know that there are many fun places to stay that aren't for high...

Hi GB! Thanks for the ideas. I haven't been in the forums in a long time so it is nice to see a friendly face! BigDaddy- We have a homebrewer's store here in Pittsburgh so I'll see what they have to say about the Stout Wart. Good idea

Pittsburgh regional cuisine Hi all, I'm late to the party but I'd like to revive this thread. i don't think anyone completely spoke to the regional dishes of Pittsburgh, so here's a non-definitive list: City Chicken: Actually pork. Take cubed pork and skewer it to look like a chicken...

Thanks, Selkie. Despite your brusque opening comment, you had an excellent idea about the powdered malt. I'm not sure if it would have the same effect that I'm looking for with the Stout, though. I have the playful idea of offering a trio of butters that would play off of the pretzel. And what...

I would like to make a beer-butter, specifically a sweet Oatmeal-Stout Butter for some delicious pretzel-style dinner rolls. Usually we have Honey-Mustard Butter which easily incorporates, but it's time for a change. Does anyone have any advice how I can get the beer into the butter? I thought...

My brother is the one who makes it every year (I am a Dairy Purist, personally. Full fat full flavor). But since he can't handle that he simply substitutes margarine for the butter.

I made a tater tot casserole recently with manwich... I guess you could top all kinds of casseroles with tater tots. I must admit yours looks WAY better than mine turned out!

We bought some pectin but weren't brave enough to use it. Still haven't figured out a way to thicken & stabilize the fake cream cheese. I am so pleased that you posted those suggestions and look forward to experimenting the next time! Thanks for you help, Jeff.

That's hilarious that you point that out! I always rearrange the dishwasher insides, it's just one of those things that is supposed to be certain way (MY way:wink:). Expat & pdswife- you should see this great website: www.cookingforengineers.com See at the bottom of every recipe there's a...

That sounds a little frightening considering the Xmas gift you are getting her... drive the point home... with a knife?!:blink: Maybe try some flowers first.:flowers::lol:

I have some ground almonds (powder) in the pantry. Do you advise using that as a substitute for the ground pecans?

Happy belated :flowers:

I've never made candy, but if you have a lemondrop-type recipe, you can infuse it with tarragon, thyme, rosemary, basil, even chili pepper. For a fruit dip, we've discussed in DC (and I have often made) using simple syrup steeped with peppermint leaves, remove leaves then add lime zest &...

Hello, all: I was perusing some of DC's (and others') roasty toasty seasoned and/or candied almonds recipes, and I can't find any Maple Almond recipes. We're making spiced almonds for Xmas and I'd like a unique candied version to serve alongside. Any ideas?

Here's some info: Jean-Georges Apple Confit - Home Cooking - Chowhound (See last commenter explains that this was made on the 'Regis' show last week) Hope that helps!

Oh awesome! I love that it embedded my video links! I must have been away too long...

My favorite is from the 1974 cartoon called "Twas the Night Before Christmas." It's the one with the mice clockmakers where Santa doesn't want to come to their town because one of the young mice wrote him a nasty letter. So they make a big clock tower that plays this song: "... come on old...

Yummy! I used to work in a restaurant where the chef seasoned them with a salt and cinnamon-sugar mixture of some kind. Maybe it had a little nutmeg too. Anyone have any sweet-and-salty ideas about how I might replicate that?

update Well the soymilk turned out to be just fine in bread pudding. I am going to try out this creme brulee tart later this month. That will be the real custard test. I might play it safe and stick with the lactaid. FYI Rice milk made some delicious dairy-free Yukon Gold Mashed for...

Well, my PC time is drawing to a close for the day, so I will go and buy some pectin. Google tells me there is liquid AND powder pectin, so I think liquid would be best. I can't find any "how to use pectin" places on the web! This internet thing isn't going to catch on, I don't think... Maybe...

Today I listened to an NPR story about pan searing green beans: Dramatically Seared Green Beans And I decided I would do my brussel sprouts the same way. My original plan: Halve sprouts Heat peanut oil & butter on stovetop "Dramatically" sear Add salt toward end Toss with garlic and chili...

Can I use Pectin as a general thickening agent? Hello everyone. I am helping my brother make non-dairy cream cheese frosting. He tried it last year with Tofutti Better Than Cream Cheese, but the fake cream cheese was too runny to pipe onto cupcakes. He tried adding unflavored gelatin to no...

I am sorry to hear that you were violated this way. What terrible people there are out in the world. With the economy going sour, I suppose we can all expect an increase in crime- especially thefts. Please take care and lock up tight. I have always been particularly worried about break-ins...