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Congrats on a great decision! I'm actually going to start school again next fall to get my RN as well. One thing I would suggest, though, would be to search around for a college that offers a 2-year RN program. They're a lot more scarce now than they used to be, but I found one and it's...

Can anyone share their Naan recipe? My family loves this stuff, but my dad and I both have been unsuccessful every time we have attempted to make it.

Chicken Alfredo is such a favorite of everyone- I imagine that it was very difficult for you to make this particular dish your own. If you want to alter your method just a little more, I would say to follow your plan exactly, only use the same pan you cooked your chicken in to make you sauce...

Yeah, washing chicken is more likely to spread bacteria, IMO.

If you can get ahold of a drip coffee maker with a good sized pot you're in excellent shape. Ramen noodles and those flavored rice packages are a breeze to maker in your coffee pot, and you can also cook frozen vegetables in there. Make use of your meal plan, if you have one- and use what you...

If you want to do something a little more edgy, I can give you a recipe for strawberry-balsamic cheesecake.

Anyone ever have to make this at home? I decided that i wanted to run ethernet line throughout my home, and decided to make my own cable as well. What an experience- network cable has got to be the most finicky stuff I have ever worked with- but here I am, 4 hours later, and I've finally got...

Cool thread- For those having trouble with tortillas, are you using manteca? For those with rice trouble, man I wish I could help. Basmati is almost the only rice I eat anymore and I have to admit, no matter what method I use to cook it has always turned out great. Smoke King- If you ever...

Secret ingredient- watermelon. It's more of a pico recipe than your average salsa recipe- but it's pretty much just watermelon, red onion, cilantro, lime, bottled hot banana pepper, a little mint, S+P. It's a great summer salsa because the watermelon just oozes freshness, and the flavor is...

If you're bored of basic cream sauce, try a jazzed up cream sauce. Lots of ways to introduce great flavors into reduced cream, including but not limited to: sun dried tomatoes, scallions, butter, stock/glace, butter, truffle butter, truffle oil, capers, lemon, olives, mushrooms, fish stock...

I'm not nuts about it, but yes, it's edible. May as well use it if you have it.

If you have enough, make mole.

Santa Claus Gas City Gnaw Bone French Lick Bacon Buddha Football Hall of Fame Birds Eye Solitude Our crazy city names in IN

I dunno what I'll be eating, but I'll definitely be cooking! There were some absolutely incredible deals at the store last night, and I ended up coming home with around 40 pounds of whole chickens and pork products- all of which I'll be breaking down soon. I'll start with the chicken, so I can...

I'm with uncle bob on this one- also, try scoring the fillet lightly. This can help with the curly. Not only will many fresh fish do this, but there are some species that just do this.

I'd love to go to a place like that- and I would absolutely keep going back as long as I 'got' the chef- understood what is was he was trying to do with his particular brand of cuisine. Prominent food writers all describe their best meals as ones where diners more or less must submit to the...

No worries :) You can't see it so much here- but the scallops are actually surrounded by a few rings of sauce. Since you're not familiar with Western cuisine, this may be a different take on preparation/presentation for you. There's plenty of moisture in the dish- sauce, scallop (cooked MR -...

Thanks for jogging my memory! I used to make a scallop appy, sautee'd baby Bok choy, cripsy pancetta, topped with a soy-orange reduction. Probably the most popular appy at the restaurant I used to work at. I happen to have a picture of it, actually:

If you want to make it softer without getting to complicated, the really simple solution is to just churn it longer. Of course this depends on your recipe. My recipe is not *technically" ice cream, since it's a custard base. However, i can guarantee that a frozen custard will be infinitely...

That's where I was going to go- a cook I knew brought in some absolutely killer habanero jelly (killer like good, tasty- not like its so hot it'll kill you). Another way to go would be to smoke them and make yourself come chipotles.

Unfortunately I haven't had the opportunity to familiarize myself very much with traditional Asian flavors, and honestly the closest I've probably ever gotten to fusion is a homemade BBQ i made once that used a good amount of soy and fish sauce. What IC mentioned about the buerre blanc is good...

Any airtight container is the best place to store them. Lots of folks use the fridge or freezer, which is fine as long as your container is airtight. Lots of folks also dont realize that storing in the fridge freezer in anything other than an airtight container can dilute the potency of your...

Sounds great! This is nice because you've chosen ingredients that don't overpower each other: bell pepper has a nice mild flavor when roasted, fresh mozzarella is a very unassertive cheese, and prosciutto adds additional flavor and salt without being an overpowering flavor itself.

How small are we talking? If you want to to feature them in one amazing dish, I'd say maybe make some sort of braised pork or beef with black truffle risotto on the side. If you want to extend their usefulness, make truffle butter by chopping them very finely and then add them to some whipped...

That was my guess. If you're just brushing a liquid onto this bird, think the vinegar would probably pack more flavor than many other methods. I seem to recall something like this, maybe from south carolina, referred to as white BBQ? I don't think it was unlike the ingredients Bob listed...