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I am trying to make coffee for my wife cause the K machine died. The issue is, she is saying it is foamy. Is this good or bad or how do I correct it? I dont drink it so I really dont know how it is supposed to be...

I am sure some one has come up with an ingenious solution for storing pot and pan lids, but does any one have any ideas on how to organize lids for pyrex storage? I am becoming over run with them.

First... If you have been looking for some in expensive bakers rack shelving.. Big Orange (HD) has some called "Simply Storage" that I came into because a friend was redoing there basement and I can heartily recommend it. IT's strong, (rated for 600lbs per shelf or 3000lbs total) and my wife...

Anybody have these lodge pans? How do you like them? I now have anolon bisquit pans and they are fine. I just like all things lodge

Do any of you have the lodge hibachi or the cast iron muffin or bisquit pans? I would be grilling for 2 at the most, probably mostly myself and probably the biggest thing would be a rack of lamb. As for the bisquit, corn bread and muffin pans i would probably get 2 or three of them so I can...

And what would be like a basic recipe for a vanilla pudding?

many moons ago, I had dinner several times with a couple, i believe the wife was italian. she would make a dressing, olive oil, vinegar, salt and pepper and i think thats it. But it was soooo good. It was a light olive oil, the dressing had a light pepper taste, but no where near over powering...

Anybody else have one? What are your thoughts. I have 2 and I like them. I am using the lids that came from the store... and they aren't leaking

Is there a not to expensive machine that I can pour milk into and some Hot Chocolate into and have a whipped hot chocolate? Or is the Micro wave the only option

Have any of you figured out how to use the my cup accessory for the keurig? IF so how did you do it. We have a keurig and a lot of Pre-Keurig coffee club coffee and I want to use it down. I dont drink the coffee.... DW drinks between 1/3 and 1/2 of each cup that she makes.

What could I ask for from the middle east, specifically Jerusalem. What could I ask them to bring me back and the item would make it through customs

I am wondering if there is a particular prized sharpening stone from Israel or a country close to Israel. I have a friend who is currently there and if there is I will try to get him to bring me one back. I would really love to get some honey from the middle east but I am sure it wouldn't make...

I got a rack... Trimmed all the fat off of it got as much of the membrane off as I could Got my mortar and pestle out and mixed up some dried rosemary Italian herb salt and some Tony Checheries rubbed it really well with some olive oil and then loaded the spice mix into a shaker can and coated...

i want to make something soupy or stewy or something like that... maybe in the crockpot. I have a 1.5lbs of neck bones. What to do?

I know I need to cook this slow and low... I am going to cook it in the oven on a cast iron 2 burner grill. My question is should I try to brown it on the stove top first?

I was slicing onions this morning and shaved some skin off without cutting myself. Also... I could slice the onion really thinly and then when chopping it I only had to chop a given piece once. I was cut the first time Also, I knew where the knife was sharpest cause I knew how I had sharpened...

I now have a wonderful collection of around 7 sharpening stones, one of those retractable pocket diamond sharpening sticks and 1 3 sided pocket sharpening thingy. I also had about 10 more or less dull knives, 3 pairs of dull scissors and 1 dull chisel. I am not sure of the grit of any of these...

I am looking for an ideas... I like okra and onions and tomatos. I was introduced to this combination when I had a jaimacan girlfriend 20 years ago. The dish was ackee and saltfish and it had codfish in it. I need to learn how to soak the saltfish so it comes out with just the right amount of...

In most threads about knives, the idea seems to be, how big of a knife can I use to do a certain task. And people speak of 10-12 and even 14" Chefs knives. Recently at the discount triplets TJ Maxx Marshalls and Ross I have seen and I bought a small birds peak paring knife and a small Santaku...

Since pyrex has a tendancy to explode un predictably what are you all going to replace it with? Or are you just going to be really careful with it

Um, are there are some meals or dishes that are so good, and maybe so messy, like BBQ only worse, that... I am all for good manners and such... but the dish is so good that you sorta have to get some napkins and a bib and go off somewhere and attack whats on plate and when it's over you either...

I think I understand now but I want some clarification from someone who knows more about cooking than I can pretend too... If I understand this... spices on meat+heat... the fat sort of dissolves and the heat makes the spices sort of bake on to the meat and it condenses and with more heat it...

Last week I was in Orlando doing the whole Disney thing and the crew I was with went to a all you eat mexican buffet resturant that also had a steak resturant in the same space... my favorite thing in a mexican resturant are the chips and salsa... if they can do a good job of making those 2 in...

I had a nice set of 3 amco ss measuring scoops in 1/8 cu, 1/4cu and 1/2 cu sizes. Nothing fancy but when you look all over high and low and you find something that catches your fancy and then your dear spouse uses the 1/2 cu size that you are used to ladling waffle and pancake batter with do dig...

What are the essential ingredients of chip dip and the process for making it?