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i'm not a candy making expert, but i'm thinking that taking some sugar to the hard crack stage, adding some peanut butter, pouring onto a buttered surface, buttering the top surface as well, and repeatedly folding like puff pastry might get me headed in the right direction. anyone have an...

pepperidge farm "geneva" cookies are my wife's favorite but not available here in japan. to have them sent is really exhorbitant since the demise of international surface mail, so i'd like to try to replicate them. i'm guessing that it would be a rolled out cookie, perhaps what may be known as...

saute a chicken breast and remove to a warm plate. deglaze the pan with a little white wine or brandy. add some cream, 1/2 avocado sliced, a squeeze of lime, and tabasco to taste. return chicken to pan to warm and coat with sauce. place avocado slices on plate, place chicken atop, add rest of...

just posted this as a response in the general cooking questions section, but thought i should post the recipe here, too. first, they're called "pound" cakes for a reason which will be obvious. similarly, in french the name translates to mean "four fourths". here's the recipe. it'll make two...

this turned out really great when i made it a few weeks back. buckwheat pancakes meet tarte tatin. peeled & sliced 3 or 4 apples. arranged 1 layer in cast-iron pan & set on low flame with hefty amount of butter. made usual pancake batter with 1/2 white & 1/2 buckwheat flour. sauteed...

what kinds of things are you making for your valentine sweetie? :wink:

Hi folks, After many years, I'm about to come back to the States for about a month. I'm going to need a cell phone, so I've been investigating renting one. Renting one from here in Japan will set me back about $100 per month, plus the call rates are from $2.50 to $3.50 per minute. Wow! I...

After an absence from this board for maybe a year or so, I'm here to beg for your recommendations. Oh, and long time no see, too, and hope you are all doing well. For the first time in 5 or 6 years, I'll be getting back to the states for about a month. I'll planning to indulge my every...

long time no see. sorry for the extended absence from the board, but life has been keeping me busy indeed. anyway, my daughter will be going to college in a few years, and i'm thinking of sending her to UNC. at the moment, Raleigh, Greensboro & Charlotte are all under consideration. I'm...

well, here they are. first, my old professional recipe from when i cheffed at sardi's of new york. chocolate mousse 80 portions - 4 lbs. chocolate - 22 eggs - 1 glass of remi martin - 3 qrts. cream well, what can i say? 20 years down the road i wish the...

one of these days when i have some free time, i'm planning to post some chocolate mousse recipes; my old professional recipe that makes something like 88 servings and a couple of more small-batch recipes i've recently been fine-tuning. however, i'm in a quandry. which of the dessert sections...

i've noticed a terrible oversight in the smiley situation, considering that this is a cooking forum. there is a smiley that says "yuk", and there's that green one which is just about to toss its cookies, but i can't find one that drools. call me a pavlovian dog, but i think we need a smiley...

er... well... yes and no, on the first question. no problem on the second question. i can tell you how i go about making one, but don't expect any measurements. if that's ok, here we go... scald some milk. reserve some in a cup and activate some yeast in it. the rest goes in a mixing bowl...

how often do you fudge the amount of baking powder or soda called for in your pancakes, muffins, quickbreads and biscuits? by about how much? when i'm measuring, most measurements are either "rounded" or "heaping", and when i'm not measuring, i'm pretty sure i'm being rather generous.

thought i'd pass this idea long. apparently a new approach to "tacos" oringinating in okinawa, here in japan. it's an extremely simple, good tasting, one-dish meal. put a mound of rice in the center of your dinner plate and pile the taco fillings on top. done. i usually use some beef, pork or...

i notice a lot of the threads here have " TNT" in the title. does that mean great as in dynamite? or is TNT shorthand for something? :blush: