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Salmon Chettinad I made THIS recipe tonight except I used salmon I had on hand instead of chicken. It was very good, IMO, but probably would have been better with chicken. It made our house smell very very good... although my wife was not as much of a fan of this one as some of my other...

No matter what anybody says... there ARE silly questions. This, however, is not one of them.

I made some home made white bread this week. I did just a simple grilled cheese with my bread and some Havarti cheese. It was nom nom! Large sushi lunch made for a light supper.

If mama ain't happy.... So much truth in this. :) The stereotypical roles are a little reversed in our house. She actually does more of the handiman stuff. I HATE that kind of junk and she enjoys it. She hates cooking and I love it. My place is in my kitchen... and it is MY kitchen.

Yeah.... I REALLY like Bon Appetit recipes in general, but they seem to always call for a bajillion ingredients - and they are never the easy ones. For this one, it seemed reasonable to sub what I did for the sake of time and money. I mean, really, do I NEED dried raisins AND cranberries...

Quasi Emerald Rice I did a version of this recipe, but sort of worked with what I had. First, I halved it. Second, I skipped the roasting of the nuts. I used already cooked nuts and just slivered the almonds and shelled the pistachios. For fruit, I only used 1/4 cup cranberries. I did not...

I did let it cool. I actually didn't read ALL of the timing instructions when I started out.... so I finished a bit late. 11:30 to be exact. The next morning, however, we cut it open!

We have messed around with Amish bread, friendship breads and a few other simple breads over time, but this was my first real go at making a loaf of bread. I was inspired by the pastries I had in France just a few weeks ago and instead of starting with the intricate work, I thought I would...

looks beautiful!

My mouth is watering.

No aversion, just not always available or perhaps I want to cook without a thermometer or perhaps I don't want all of the juices dripping out when I stab it with the thermometer. Heat management is important, but perhaps there are alternate ways to do things. Just because a person may want a...

I am more looking for a general rule. Like with hamburger, I know that if I squeeze them a bit and the juice is clear, it is done. I know that is not the best practice and could end up with a dry burger, but it is an easy way to tell it is safe to eat without the temp if I am camping or...

Obviously a thermometer is the best way to measure chicken doneness, but thought you find ladies and gents might have some general rules or knowledge about knowing when chicken breasts on the grill are done without the use of thermometers. THANK GOODNESS grilling time is here again!

Interesting... did a bit more looking. You are probably right on the pasteurization. In fact, it sounds like raw milk might actually be bad for yogurt since there may be competing bacteria with the starter. Things that make you go hmmmm.

... your math is off. ;)

Support Manager. I work for an advertising company that is more on the technical side of things (online advertising, CRM, websites). I help our clients when they have technical problems and manage the team that works on those problems.

Not a Yogurt expert, but have dabbled in cultured products Perhaps make sure you have whole milk and NOT the pasteurized stuff. I know that yogurt is a bit different than cheese, but I know this tip for when I make mozzarella. Also, cleanliness. Also, maybe try a different recipe. Also...

Hi all, I am just looking for a cooking forum to contribute to. I hope to learn from you all and hopefully I can teach something as well! Mostly, I just hope to make a few friends.