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Hi DC members ! So, I managed to find a way to make sticky rice in the microwave oven. Why ? because it is really fast, and the normal method usually takes about 3 hours (soaking, steaming) Instructions : --------------- First, you ‘ll need to grab some glutinous rice. Glutinous rice also...

IMO : "Déglacer" exactly means Deglaze.

Sirloin has that meaty flavor. A bit rough to my taste, and definitely more taste than the filet.

Thanks. Now I fully understand the difference. The word Deglaze is the exact same one as the word we use in french. But I didn't use it because I thought this could be difficult to understand for non-cooking-freaks...

LOL ! Thanks but I am really planning on taking english lessons to improve...

Thanks a lot for that !

ARgh ! You are so right I meant deglaze (is "scrape" alright too ?)

Hi Lovely members of DC ! My recipe today is an Asian twist on a classic peppercorn steak, or as we call it in France « un steak au poivre ». A creamy and spicy sauce over a medium rare beauty. You will need these Ingredients : ------------------------------------- - 2 sirloin steaks (thick) -...

Oh... Thanks ;)

Can you share the recipe ? What's the particularity of Pierogies ? I would love to know more about it ...

+1 I do exactly the same. Welcome to DC.

I love the Smithwick's Red ale, beautiful color. If possible I would love to go back to Ireland to have a pint ;)

Looks perfect to me. What's the bath ? You mean the resting time ? In this case I would go for at least 1 week... (not sure if that's what you meant though ;) )

Bugs I think would not like it, although I am ok to give it a tiny try if these are no cockroaches.... brrrr....

LOL. That was really fun.

Thanks Hoot ! That is much appreciated ! If you do it please tell me how it turned ;)

Hi Guys, This time I am presenting something new. An original ( as much as it can be ) recipe where I am mixing french tradition and thai influences. The base is a french red wine & beef stew. Let's dot it : INGREDIENTS --------------- - 400g of your favorite tender steak (using sirloin in...

I promise I will !

Wow ! A sweet combo I would like to try !

You are welcome ! Tell me how it turned up ... ;)

The dough circle should be like 10 inches = 30 cm in diameter (or more) 12 slices gives the proper shape !

Looks sweet and flavorful !

Brilliant !

Yes definitely ! This should work ! The important is the final thickness and the shape. ( 5mm or 1/5 inch and for the shape a "thin long pizza slice" ) Don't forget to sprinkle ice sugar at the end or it would be a bit bland.

Thanks Addie ! Yes, as Kylie said, I roll them into croissants shape. Put the "pizza slice" with the tip pointing at you. Then from the opposite ("the crust") just roll it toward yourself. Roll but do not crush.