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When I was a kid there was a show called Remington Steel. In one episode, the man who created the calorie-free chocolate chip cookie was murdered, and all these years later I still think about that cookie. It's the Holy Grail, for me, anyway. The other day I had some extra "de-watered" yogurt...

I've been making these for a decade, my preferred alternative to french fries. They're sliced potatoes layered either with an infused cream or flavorful stock. You can cook them in a flat dish and then fry them, but I've always liked the way the layers look when I bake it in a deep bread pan. I...

In Japan this is a normal grocery shopping experience: Each and every item is wrapped in plastic. What's the plastic situation in your grocery stores and supermarkets? (I'm not trying to bash any country [or state], I'm just curious how environmentalism has impacted every day things.)

Hi, I make sourdough starter one of two ways: water and flour in a jar, feeding it everyday for about a week or flour, water, and a pinch of yeast and feeding it for the week. I'm interested in Amish Friendship Bread and looking online I've seen several different versions all of which use a...

My two favorite things to use leftover pastry for are pie crusts and palmiers. How do you use yours? And how long do they stay in the freezer before you find a chance to use them? Me, I usually have a one day turn around.

I fell in love with this book after I moved abroad, read it cover to cover like a novel. I still go back to it for advice and inspiration and I've gifted copies to young friends, I don't know how many times over the years. I'm curious if anyone out there still uses MTAOFC and if so, what are...

All French Toast is bread pudding, so why not start with bread pudding? That's how I make my French Toast: Bake your bread pudding in a bread tin then when cool slice and fry in butter or ghee. (I made a video of it if you'd like to see my process.) https://www.youtube.com/watch?v=Nu3U0Avw7kM...

Hi, Again, I'm playing in the kitchen. I have a lot of dried coconut in my pantry so I'd thought I'd dry it out by toasting it in the oven and test out some variations on a flourless cake, some macaroons, and maybe a cookie or two. Looking around for idea on the net I found lots of recipes...

I enjoy making new things. A favorite cookie I make uses two parts almond flour to one part confection sugar an one part dried melon rehydrated with Grand Manier and held together with an egg yolk. The resulting product isn't cooked, rather its pressed for three days under a heavy weight and...

I'm looking for new ideas. What I've been doing is putting them in the food processor with a bit of cocoa, powdered sugar and some kind of flavoring, processing it, then shaping them into either balls ("cake balls") or shaping them into an object (like a banana, cherries, etc) and dipping...

For the past three weekends I've been practicing how to make French Macarons. I've aged the whites from 2 hours to 56 hours and I always have (some degree of) success but they're never perfect. They either: get a little tail from the piping or the feet raise them high and beautifully in the...

I'm embarrassed to post for help with this but I'm terrible with math. You see, I've been making nut milks and I'd like to get an approximate idea of how many calories per cup. It doesn't need to be an exact figure. Since I'm straining the milk from the meal I can't get an exact figure, so an...

I'm getting ready to attempt macaroons for the first time and so I've been reading up about them. One thing I'd like to know is if they can be made with other types of nut flours. Has anyone here ever tried making macaroons with, say, walnut or pecan flours? I like to experiment and when I...

Hi, I went to CostCo yesterday and bought several pounds of boneless chicken breasts; I skinned the meat before freezing them and now I have about 1.5 pounds of skin. What to do with it? At first I thought about making a stock but usually that's done with bones and meat. So now I'm wondering...

If you've read my past posts you'll know that I've been getting deeper and deeper into Indian cooking -- and loving it. My favorite website, My Julia Child of the Near East, is Manjula. Anyway, I'm ready to tackle Indian style desserts and so I've been reading about sweets like Basen Ladoo and...

I bought some orange flower water for a Turkish dessert a little while back and since there was a special I picked up a bottle of Germanium water and Rose water. I've no idea what to do with the other two waters nor what to do with the rest of the OFW. Any ideas? :chef:

This is a lentil cake. It uses no flour, so if you're on a glutin free diet this kind of recipe could be an inspiration for you. I made too much rice and cooked too many beans and so I was able to make two. To the second I added cardamon powder and I, personally, liked it better. It reminded of...

A quick search for a random word combination will prove that if there's something you can think of, someone has already thought of it first, so I'm asking here before I start. :mrgreen: When you make oatmeal the liquid in it gels from something in the oat. I'm thinking I can use that property...

Hi, In Japan the trend most visible on the cooking shows is what they call "Eco Ryori" or ecologically sound cooking. The idea is making as little waste as possible; so, for example, the skins of carrots, the tops of daikon, the bones in the fish somehow get incorporated into something. It...

Hi, I'm boiling up a big pot of chick peas for hummus. I'd like to do a little experimenting and would like to know what special touches you all add to your hummus. Second, the water that the beans are boiled in is always gelatinous. I'd like to use that for something and I't trying to...

I did some online shopping and I didn't look carefully when I ordered and ended up with 500 grams -- that's a pound! -- of black mustard seeds (for my Indian cooking) . Does anyone have any suggestions on ways to use them up?

I was wondering if I could make a puff pastry with half lard and half butter? I'd be adding the lard for flakeyness and the butter for flavor. Has anyone ever tried this, I'm thinking it would be good for savory things. :chef:

I've just made lard for the first time and want to try making pie crusts and pastries using it because I've always heard that they make them flakier and richer. Can I substitute Lard for Butter on a one to one ratio? Any good recipes using lard out there? :pig: -- kinda literally this...

Gosh, I hope this is the right section to put this in. I found an online butcher and was able to order some pig fat and so yesterday I rendered the fat into lard. I did a lot of searching on line and I was curious who does it here. I'd like to get tips so the next time I do it, the whole...

I've a good bit of cocoa butter in my fridge as well as an assortment of nut oils. One type of milk pudding starts out from a roux-like mixture of flour and butter. My curiosity is could I substitute cocoa butter or a nut oil or a mixture of the two for the butter -- Can I make the roux with...