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Yep. I enjoyed it quite a bit, because Dave was my guy from the beginning. I thought he would have quit a while back due to his arm injury.

Both types of mixers have their place in the kitchen. A hand mixer is great if you are making batters. Some hand mixers are strong enough to tackle cookie dough, but be prepared to spend at least $50 on up for such a mixer. A stand mixer is far more versatile, does more than a hand mixer...

This sounds like the basis for a good stir-fry! :) whenever I make stir-fry vegetables, I always top with strips of pork, and serve over rice of some kind. Why don't you try stir-frying some veggies to put over the rice, and put the pork either over top or on the side of that? Good vegetables...

Tonight is going to be fresh fish of some kind. I'm not sure exactly what kind, yet. I'm about to take a stroll down the main strip in my small town, and on the way back I'll stop into my local seafood shop. I'll update when I get to that point. :) I may make fish tacos of some kind, we'll see!

It is easy to form two vastly different opinions of Gordon Ramsay depending on which side of the pond you come from. Here in the US, we see him as an arrogant, overly dramatic, and in this season(6) of hell's kitchen, almost pathetic due to the extents he's going to put drama in the show. He...

Most people will reccomend seasoning a new pan, even if it is pre-seasoned. The methods of seasoning aren't that tough, but do involve coating the pan in oil and putting it in the oven. Although there is an easier way to season your pan that tastes good to... Following Alix's lead...

Hi PastaPrincess! Welcome to the wonderful world of baking! :) There is indeed a difference between cooking and baking. Baking requires precision in measuring to obtain the right results(although quite a few holdouts such as my elder sister still insists she never measures, AND she does bake...

..edit... My original plan was to make "american" tacos. you know, ground beef, hard fried corn tortillas, then I realized I didn't have an ounce of the needed cheeses. :( so I think its either time to veer the family diet away from cheese, or go shopping. :P another day. :P pizza came and...

Papa Johns! Its one of those days where it feels the entire world is against me, and the weight of my knives are in excess of 100lbs each. I inadvertendtly dumped a misplaced(and stupidly placed at that) pot of deep fry oil in the kitchen table, perilosly close to the border between the...

Welcome to DC Joe/Gardenguru! I have to agree though, this isn't a recipe thread. Most of us know what our recipe is going to be when we post in the daily meal thread. <grin> but I love your enthusiasm! As for my meal last night...it came out smashing. I made a loaf of italian bread with...

I'm in the mood for a seafood risotto. yesterday at the market I bought two packs of fresh blue crab (about 16 crabs total). they're small and 15% meat per volume is almost worthless to pick...but makes a mean pot of crab stock for a great price! I have about 5lbs of shrimp in the freezer...

whenever I want to fry something breaded, I frequently go into Easy Mode. :) that basically means I whip out the pan with the nonstick surface, just so I don't have t odeal with using too much oil. In my opinion, stainless steel is amazing when you want to have bits left over for deglazing...

what kind of pan do you use? stainless steel, uncoated aluminum, copper, nonstick? I'd reccomend a nonstick pan, just so you can cut down on the amount of grease needed. I've never had a problem with overbrowning or burning, or "crisping" because I use no oil, or at most a spray of pam. I...

I wanted to comment on cooking time: I agree with luvs on 20 minutes, give or take. The flour feel and taste dissapears after that long cooking. It makes a big difference in taste (at least to me) because I hate the taste of flour in sauces and soups.

to add on a bit about sous-vide, the vacuum sealed meats are cooked via poaching at around 140 degrees. Also to comment about poaching in general...if you maintain your water at the desired internal temp of your meats, you can safely cook with reduced fear of overcooking your dish. So for...

addendum 1: I'm in the process of making my healthy burgers, and I'm finding the process of "just throw it in and gauge the proportions" to be a harder task than I thought. Sofar it just means I have a bigger batch. I have my black beans, barley, onions, and garlic finished in a sticky mess...

I'm experimenting tonight. My best friend called me up from the road and asked me to whip up a fish cake recipe for him so he can entice his 5 year old daughter to eat adult food.. so I came up with a recipe quick based on potatos, 1 egg, some milk, some saltines, and a pound of whitefish...

Chili Chef, I like your thinking! I liked 2 fat ladies when they were first on Food network, but honestly that was back in the days when they were building their stable and stuck with stuff that was out there and popular as they took future risks. I'm sad to see them off the air (and I think...

this sounded like a situation when Robert Irvine would have saved the day. <evil grin> I'm so happy it all worked out for you. Personally, if I was challenged with baking space and I was serving one main dish, I'd split the plan into two or more dishes with alternate cooking methods. Keep the...

personally, if it assembled once correctly and seperated, and its not hollandaise or mayonaise... I'd whip out my stick blender, pour it into a tall container suited for the blender, and just pulse it. it'll get back in line. I'd do this for a typical emulsion type mix such as a...

Awww baby, that makes my mouth water! there's nothing like the combo of a bread product and tomato soup! I'm not a prolific tomato soup maker, so campbells is my friend. But I do make a mean foccacia, and I love the idea of combining the seasoned oiled bread with a good bowl of tomato soup...

and I'll have another drink too. another thing not to trust about a chef, one who doesn't drink! hehe

when you make something the first time and are experimenting with a recipe, there is no way but to touch it. When you make the recipe into a tried and true formula with precise ingredient measures, it becomes easy to not have to have your hands on it.