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Hey everyone. I stumbled across a deal on Woot where they're selling a Shun Elite 8" Chef knife for $80. I've heard that Shun knives are generally overpriced, but it seems like it's being sold for a pretty hefty discount (their "elite" knives, aka "reserve" go for about $300 on Williams-Sonoma)...

I love the blueberries you find in store bought pies and muffins, so I tried to make them myself. First I used fresh blueberries, which turned out to be more sour than sweet. I tried letting them sit until they seemed to almost go bad - no luck, still sour. So after hearing about how frozen...

There's some fuzzy black mold growing around the inside of the lid of the bottle. I cleaned it out and the maple syurp itself seems to be flawless. Should I trash it?

Thanks everyone :)

Well this is the first time my family's made turkey, so we don't have any experience... or equipment for it. My mom and dad don't want to buy a roasting rack, insisting that I can do it on the oven rack itself. It sounds ok to me, but I think we might be short-sighted. Do you think it'd be ok?

I'm just concerned about the taste. As for preparing and roasting, I'm a bit lazy, but I'm sure I can recruit my cousins to help me (and I have quite a bit of cousins).

Being from a Asian family, we don't know much about turkeys and Thanksgiving. This year I'm in charge of the food :chef:. Where do you guys usually get your turkey? My parents want to buy a ready-to-eat(or bake?) version from Ralph's or such, but I would think buying from a higher-end place, or...

Thanks everyone :smile:

Well the box says "Dry Whole Milk", so it should be the same? :chef:

Powdered milk be any different than regular milk? Especially in baking?

Delete Please Delte

I want to try making pizza, but it seems the only recipes around are the crusts. Can anyone post a recipe, or perhaps tell me how to make it? I've found crust and sauce recipe, but I'm clueless on the cheese, toppings, and actual baking parts :sad:.

I have this thing: That should work right?

I don't have a food processor :(. Besides I gotta bake it today at 2..

Well, light and dark brown sugar, confinationar's sugar, regular sugar, and mossalass...

Thanks, I'm new here.

I see ISO in front of titles of threads, and I don't know what it means (besides a CD image, but...)

There's a rescipe calling for "Golden Caster sugar" and "Light Muscovado sugar". I heard you can get this easily in Europe, but I can't find it here in California. Can I just use regular brown sugar? Here's the rescipe: Billington's - Classic Chocolate Cake

Thanks, this is going to be my best cake ever :smile:

Does anyone have a rescipe for a cake that would "wow" people? And tips on decorating it would be good too.

Well... I just like cooking. I simpily love making food! I might become a chef, but we'll just have to see :chef:.

It's rocky road. I just used whatever I could find, but it went pretty well :smile:

I kinda posted esle where already, but I just want to make a formal "Hi". So Hi everyone!

Does it look nice? :) I'm only 14 years old don't be too hard lol..

Sorry for the slow thanks, but for some reason I couldn't log in :(. But thanks guys, I can't wait to fry stuff in the wok :)