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Heather, question: Do your chicken breasts have the bones or are they boneless? If you are using bone-on breasts (which would be the best way to go here, imo) I recommend cooking them at the higher temp, but to give them about 30 minutes and check the temp. From there, you can probably guage...

TJ's is always in my head when it comes to food items. For example, my roomie doesn't like black beans (which I love for mexican meals), but likes refried beans. TJs has refried black beans. Voila. They have some killer salad dressings, including a pear vinagrette with gorganzola cheese and...

Having worked in a pie shop right after culinary school, here is what worked there: 13 oz cut apples 1/2 c sugar 2 heaping tablespoons cornstarch 1/2 t salt 1 t cinnamon 1/2 t nutmeg just a touch of water and lemon juice (enough to moisten the ingredients) good luck

Try cilantro and mint for a double whammy effect!

Even the picture of the dish shows it overflowing the pan, so I'd go with your instincts as far as proportions go.

Taste, Taste, Taste, Moondog. That is the answer to your question. Of the overall recipe, ask yourself, what will this taste like? Go with what you DO know, not the unknown alcohol. Then ask, what can liquid can I substitute that will add flavor to this dish? Substituting is not always...

Moodog, there really is no substituion for alcoholic beverages in recipes that will give you the SAME flavor. That said, there are a number of liquids that are non-alcoholic that will add flavor. So, try to avoid adding just water as a substitute. The liquids that will add flavor that spring...

A nice smoked ham hock will work. Be sure to cook it well before adding it to the soup. Braised in enough water to just cover the hock. Bring to a boil then reduce to a simmer and cook for at least 45 minutes or unil the meat (under the skin) is fork tender. Trim the meat from the bone and...

Nothing like a good pot roast with carrots and onions and celery and potatoes and turnips. Mmmm MMMMMMmmm.

Great pics and congrats, pacanis. MMMMM Ciopino. Sounds lovely, saffron broth, and loads of seafood.... Can't wait for dungeness crab season....

I have heard that Elvis Presley used to keep a plate of bacon on his piano on a regular basis, and just graze off of it all day. I used to shudder, the thought of eating cold bacon. But seemingly, no ill effects. (Well, if you discount the pudgy face and fat rolls under the sequined cape.)

Wow! Such a great recipe. Thanks for sharing. Buen Indepencia!

Vanilla Brine for Pork Recipe from Bruce Aidells' "The Complete Meat Cookbook" (Houghton Mifflin) 1/2 cup salt 1/2 cup sugar 2 cups hot water 7 cups cold water 2 1/2 teaspoons vanilla extract 2 tablespoons fresh ground black pepper 1. Trim excess fat from the meat. 2. Place the salt ad...

Look for flank steak or sirloin for best results. Slice it thin across the grain.

Save the fat. Use it in making some homemade sausage. Most sausage recipes that call for pork butt can benefit for a little extra fat when you are griding the meat. Or if you have leaner pork meat (loin), when making suasage, the extra fat will compensate for that cuts leaner nature.

For me, it really depends on what I am trying to accomplish. For a dish that I have never made before, I lean heavily on the written recipe, using all the listed ingredients and following the procedures carefully. Then again, I may browse a magazine or cookbook and see a recipe or desecription...

Just another thought from my culinary education. When adding liquids to a sauce or preparation, the term is mouiller. Just looked it up: Mouiller - to moisten, to add liquid, such as broth (or alcohol)

Nicolas, Wow Wow and Wow! Thanks so much for taking the time to tell the full story of your experience. It's interesting to note that even though your experience was superlative, that "perfection" can still be improved upon.