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I just roasted my first chicken last week and I did it again this week. Both times it turned out good and juicy even though I chose to truss it. I like to roast the bird and then take the meat off. It beats deboning a raw chicken with bone fragments everywhere and the extra labor of chopping...

Nice to meet you mudbug! I think I started coming around whilst you were away. I just had to stop in and say hello. :cool:

This may make me sound less than par but I just learned what a capsicum was last week. I too like to know the real meaning so I can use the terms somewhat properly! There's a lot to know I should not fuss over details but there are things my mind just wants to know. Tomato, to-mah-to Potato...

Perhaps the details are not huge but I am sure glad to know what these terms mean. :wink: Thank you for your help!

Thank you to Uncle Bob, GB and Andy M for your help. I keep hearing more and more about the "trinity" which brings such a good flavor (otherwise I'm sure it wouldn't have such a name!). Now it's time to make some STOCK and have fun with it. Thanks again! :chef:

I am doing some investigating about stocks and broths. I came across an older thread on this site and it was very helpful but I am still a bit confused. It seems as though a stock is made from meat, bones and even vegetables if a veggie stock is needed. A stock is made by cooking for a long...

Yan Can Cook was one of the first shows I watched when I was growing up! I loved it! I remembered watching him in awe wishing I was not afraid to use the heat of a stove or open flame...of course I was very young and a respect for such things can be healthy. I'm a Yan fan for sure and not...

WOW I had no idea how to make this...until now. :) Thank you for sharing!

You're right about that Andy the flavor didn't really do a whole lot when I tried it, but it just put all the food prep on the grill which helped. Thank you for your advice.

That would be great Mimi! (Good luck unpacking. Eek.) Goodweed, I read your post just in time because I am making a cake that calls for cocoa powder that is non alkalized and I could NOT for the life of me find any. So I used what I could find in my recipe. It's my stepsons birthday cake...

Oh wow! I've never done that! I jut beat the eggwhites and sugar (somewhat into submission) then add the butter part. I'd never made it before a few months ago so I had to look up random recipes and collaborate. Do you use a double boiler? And do you have a recipe or link that you are able...

Thanks Mimi! I don't usually believe in substitutions like applesauce and pureed bananas in leiu of butter but since my dad had his "minor" stroke I have been making small substitutes here and there as long as it does not completely alter the original flavor. I am very intrigued at using...

Ok well either no one has an answer or the right person hasn't seen this post yet. :wink: I ended up reducing the pomegranate soda on the stovetop and it turned into a concentrated sweet syrup. I used that in the recipe keeping in mind that it was concentrated as to not make it too sticky and...

I have a base recipe that works well and the cake turns out moist and fluffy enough. When I add other ingredients to add the flavor I want, it goes amuck. I started with an egg, 1/3c. applesauce, cinnamon, sugar, 1/2 tsp. baking powder a pinch of salt and 3/4 c. flour. I baked one cupcake...

I haven't but it sounds worth making. I'm going to have a lot of cake that needs frosting or ganache-ing so I will try it! I had a very good suggestion to use applesauce or mashed bananas to add moisture in place of butter or oil. I will try melted butter and mashed bananas and see how that...

I never thought of using melted butter! Come to think of it, when I made chocolate chip cookies that seemed "moist" (greasy for a cookie) it was when the butter had melted form the heat. I'll try my recipe with melted butter and see if there is a difference! Thank you merstar!

I have a recipe for chocolate cake that is good but I have a problem. :wacko: It turns out nice and moist when I use oil but I prefer the flavor when I use butter. Is there a way to get a nice moist chocolate cake from scratch with the equivalent of oil using butter? Should I use extra butter...

I agree it is SO good and has a smooth buttery texture when it has been sitting out. The idea of leaving it out completely floored me and I was against it but my other half (from France) would recommend leaving cheeses out for a couple days before eating. EEK! Paranoia's worst nightmare...

Agreed! The salami we use is pretty thin sliced so it doesn't seem too overpowering. My other half made these sandwiches one day and I was just amazed...we were on a day drive in France and the sandwiches didn't make it to lunchtime. :wink:

In this case shortbread would be my favorite cracker! :chef: YUM!

It's odd how some things work out with improvising and some things are very unforgiving. I had a muffin recipe that turned out great when I left out eggs completely but in most things they are in the recipe for a reason. I did use oil as a substitite for some of the eggs in a cake recipe and...

Hi Rachel and welcome! It's nice to meetcha!

Ok Katie I had to sit down after reading your post, but I am so happy that you got such a large harvest! How nice to have things on hand that you grew yourself! I started late this year so no harvest yet, but everything is growing daily. We have roma, cherry and rainbow heirloom tomato...