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Throw your wine, a couple of halved lemons and some chicken stock in a tray or a fry pan with a metal handle. Then heat to a simmer, throw in some peppercorns, bay leaves and I reckon some fresh tarragon would be a nice touch add chicken breasts and cover with foil, then simply throw into a cold...

I would like a vanilla double machiatto please. And while you are there could some one please explain how I go about starting a new thread of my very own. I am new to the net and slightly (or maybe massively incompetent), please help me.

I would usually use carrot, celery, onion and garlic (all finely diced). Sweat these of over a very low heat, as you don't want the colour or bitterness that a high heat will produce. Add enough dry red wine to cover the vegetables and a splash of balsamic vinegar (for richness) then blend to a...

pork tenderloin I am a new member but have plenty of real experience in commercial kitchens. i agree with everybody else, how can a pork tenderloin weigh more than 3 pounds. In australia we use kg and that is not possible for a tenderloin. at the risk of sounding arrogant I believe that you...