Search results

That's a big claim. I created this lasagna after having the best mushroom and black olive pizza I've ever tasted in Italy. If you decide to make 'substitutions' to my recipe I wouldn't bother making it. Prep the following ingredients not in any specific order: 1 large sweet onion* The onion...

I buy a stack of those frozen little pastry tarts each with it's own tinfoil cup from the freezer department at the store. Yesterday I put some frozen blueberries and a few drops of lemon juice and a pinch of sugar and a couple of dozen cut in half large seedless green grapes and a T of...

Recently at the local farmers market someone was selling big stalks of brussel sprouts. I buy a couple and remove the 'sprouts'. A vegetable gardening 'expert' was giving a little seminar on how to store veg. She said to take the sprouts off the stalks right away b/c the stalk actually sucks up...

Ya those little flat tins with smoked oysters are 100% from Asia. The label might even say 'product of' or distributed by; some American company but those oysters came from Asia in bulk containers and were then put in the tins. Stay away from them for moral reasons if nothing else. The slaves...

I make this or a variation of it a few times a year for us and the grownup kids. I cool then freeze family sized portions in freezer friendly Ziplocks. Lots of healthy soup for a few bucks. Very large heavy bottom stock pot over medium heat Four T coconut oil or olive oil Two large sweet onions...

I'd like to try making some asian dishes. They look so tasty on TV. But I just can't take much 'heat'. Are there some links where I can find recipes that are authentic but not too spicy hot? Thanks

I admit to sometimes for lunch just opening a can of beans. I don't heat them. Just into a bowl and add a squeeze of Heinz ketchup and S&P with a piece of toast. The beans I had today (now) where Stokley's w/tomato sauce. I certainly have had better. Do you have a favorite to recommend? So far...

Making the perfect homemade mayo has, for me for years always been a hit or miss ordeal. So much so I gave up trying a couple of years ago. I came on a link promising the 100% everytime mayo success. Forgive me if the link was from this forum. Put 1 1/2C of your prefrred oil in a measuring cup...

A few years back ATK's host claimed that the old saying 'you can't teach an old dog new tricks' was not always so. Here's ATK's 'new' way of deep frying 'frites'. I have followed this method for the last few years and it REALLY does produce excellent fries. But you HAVE to follow the...

I've just been given a lot of bartlett pears that need to have something done with them right now! Has anyone made like an applesauce from pears? Are there some special things I'd need to do to them. I don't want to 'preserve' them. Just maybe freeze the sauce in small Ziplocks.

I bought a jar of it and it's delicious as a condiment. Not too hot and a little sweetness. I'd like to make up a few jars. Does anyone have a recipe they would like to share? Thanks

Which is better when using eggs when making breaded cutlets? I dredge the pork cutlets in flour. Let them have time to absorb the flour. Then I dip them in beaten whole eggs then dredge them in Panko crumbs. Pretty basic. But would the end result be better/crispier if I only used egg whites or...

Last night was fresh.....really fresh lingcod fillets. I very slow poached them in whole milk until barely cooked through. Removed them. To the hot milk I added a large t of ice cold roux (dextrinized flour) a pinch of ground nutmeg, 1 T each of fine chopped shallot and bulb fennel both pre...

IMO too many cooks use too high a heat when cooking food. I'm no expert but something tells me cooking foods at extreme heat isn't a good thing visa vi what happens to the cooking oils. What about about Chinese stir frying? Can some expert here on the subject tell me/us if the 'ancient' Chinese...

Our grocery store just starting selling PJR in the bulk section. Yesterday just for interest sake I bought a small amount to try. WOW! What an excellent treat! For those you like that certain flavor the lotus leafs impart to Lo Mai Gai you'll love this rice. Bamboo juice is added to the pearl...

It happened to me yesterday. I was going through an old copy of the New Larousse Gastronomique and came across recipes for a number of bouillabaisses. They all call for an assortment of fresh fish as you know. I'll never have that many fish available but it's halibut season here so I thought I'd...

Does anyone else sharpen their every day table knives? For everyday use I use a set of British sterling flatware I inherited. I have a knife sharpener I use to keep the table knives nice and sharp. The sharpening doesn't ruin the look of the knife. You can't even notice the sharp edge. I always...

Just curious. Do you read posts on 'DC' and think "That sounds delicious. I haven't made that for a while. I'm going to make that for dinner tonight"? It happens to me quite often. For instance I was just reading about egg salad and my taste buds perked up and I decided to make a potato salad...

A family favourite pasta dish I make a few times a year. Make a basic Sauce Béchamel. I use 1 T clarified butter and 1 T plus a pinch of flour for the roux. Cool in fridge. Heat to hot 1 litre of whole milk. Steam 1/2 bulb fine chopped fennel and 1 fine chopped shallot. Make sure not to use the...

After watching a few dozen Masterchef's, Australia/New Zealand/Britain something vaguely disturbing has crept into my mind. I watch as dozens of home cooks attempt to give the judges what the contestants think the judges are looking for. Why not? What I see are dishes, some very elegantly plated...

What a lovely lovely short film. Anyone who loves food and understands how it has shaped our country will love this film. Enjoy.Hold the Ketchup by Albert Kish - NFB

What 'classic' books around food have I not read/bought. Here's a short list of a few I treasure: Please add any you'd recommend. AB's Kitchen Confidential Orwell's Down and Out In Paris and London Nicolas Freeling's The Kitchen Book and The Cook book Waverly Root's The Food of France A.J...

Received a jar of this lingonberry sauce for Christmas. I've looked around goggle but I'd like to hear from people who have had first hand experience using this sauce. Any tips are gratefully needed. It's a small jar so when I use it it will be a 'one off' and I'd like to be able to tell the...