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http://www.discusscooking.com/forums/f62/attempting-a-good-chili-29352.html Reviving one of my old threads for an update. I've been playing around with my chili recipe again, and have made a few changes. The first is ground chuck for the cubed chuck. While in my initial experiments the cubed...

Every once in a while I enjoy delving into cookbooks of foreign cuisines to develop a small set of dishes that make "get togethers" interesting. I find that I learn quite a bit reading through cookbooks - especially those that attempt to explain why a cuisine has developed to what it is today...

My fiancee and I will be getting married October 9th, and being foodies we plan to make our own multi-tiered wedding cake for roughly 75 people. The wedding will be non-traditional - semi-formal. We're aiming for the flavors of coffee and chocolate, and plan for a Mocha colored cake with...

I'm looking for chocolate cake recipes that are good just on their own... no frosting, no extras... just chocolate cake. I want it to be dark, moist, and with that fluffy/dense oxymoron of a texture that perfect tender/flaky pie crusts sport (I hope that was clear). In other words, I want it...

There is a sense of history and timelessness to downtown Amherst - similar to how one feels after bumping into an old friend, or finding a dust-covered picture album. It's a college-town with a rich history and (mostly) liberal population. A large green lies at it's center, surrounded by...

Slow-cooked Bolognese sauce, broken up mafalde pasta, and parmesan cheese. Green salad with a homemade caesar dressing. Oreo & Kahlua parfaits - whipped cream with some Kahlua and crushed Oreos folded in... mmmmm... :pig: I'm making enough bolognese to last us a few days.

I'm playing around with an oven-method pulled pork (semi-inspired by Alton Brown's method of oven-method baby back ribs). Picked up some nice pork shoulder that I'm going to dry rub and braise in the oven with a little liquid. Not sure how it's going to turn out... Here is the gameplan...

PART 1 of 5 So Sarah and I spent five days calling the reservation line before we finally got through and booked a table for two. Two weeks ago we flew out to San Francisco for some vacation, culminating with a night at The French Laundry. Dressed to impress (as much as a middle class couple...

Been a while since I've posted, and wanted to check in! I finally finished cooking through the entire Professional Chef text (excluding the pastry section). I've really been focusing on making upscale versions of classic New England dishes using the French techniques I learned in the CIA text...

Is this the correct name for Potato Gnocchi? Anyhoo, I'm looking for a good potato gnocchi recipe. I have a few now, but they are all different in their ingredient ratios. What are the tips and tricks you folks have? I've heard use as little flour as possible to keep them light. What sauces...

My favorite breakfast and late night snack food. How do you make yours? I'm curious about how others make this dish. What kind of pan, potatoes, fats, spices/herbs, etc.? Are you a boil first kinda person? How do you make yours? Can't wait to hear from y'all... :pig:

I just had one of the most amazing dishes that has ever hit my mouth. There are a few magazines I purchase to keep up with culinary trends, and a recent recipe caught my eye. It featured pork, sweet potatoes, and a blueberry pan sauce. It really caught my attention, and I found myself...

Adapted from two or three different sources. This is one of my favorite side dishes, and also makes a great lunch. The brown rice is packed with nutrients, filling, and inexpensive. The key is to allow the pilaf to slowly cook in the oven (covered), as brown rice takes a very long time to fully...

I've been working on dressings as of late - this one came out great! 1/2-C Mayonnaise 1-T Buttermilk 1-T Finely Grated/Ground Parmesan Cheese 1 Clove Garlic - Minced to a Paste Pinch of Anchovy Paste (The Size of a Pea) Coarsely Ground Black Pepper - To Taste Kosher Salt - To Taste Whisk it...

So, does anyone have a good recipe for Catalina dressing? I've tried the following which is pretty good, but doesn't seem 100% 1oz Brown Sugar 1fl.oz. Cider Vinegar 2 Egg Yolks 1-t Dijon Mustard 3fl.oz. Paprika Oil* Pinch of Garlic Powder Pinch of Onion Powder Pinch of Allspice Pinch of Ground...

Mmmmm... Played around with this and managed to get good results rather quick. (Which is amazing given how picky I am!). I've never quite had the dressing 100% until now (to my tastes that is). I started off with the classic Tijuana recipe, making the dressing "on" the salad using the classic...

Haven't posted in a while, but I've had a couple days off from school and migrated into the kitchen for a great change of pace. Ok, quick question. How do you guys layer yours? Pasta, Bolognese Sauce, Besciamella, and grated cheese. Do you start with pasta or sauce? Do you include both...

Hey guys/gals! I've been busy as heck between school, work, and trying to spend time with my girlfriend. Just had to stop in for a bit and peruse the latest posts. I did get a chance to make a nice Pot Roast last Sunday, but other than that it's been sandwiches, sushi, and Thai takeout. Man...

Tried this classic pairing once before and it came out "ok". Over the past couple years I've been saving recipes and clippings for different versions and I'm going to try another batch this afternoon. I just went through the past threads and picked up some great tips. Can anyone share any...

Ok, I'm looking for Tomato Soup recipes to help in improving mine, as well as developing sauce ideas for my Golabkis. Not looking for Cream of Tomato recipes though. I've read through all the past threads in the soup section on the subject. Just hoping to revive the topic a bit here. Thanks...

I almost tore my hair out listening to this audio clip. A man was quoted $0.002 Cents/kb data transfer outside the US by Verizon, but was in fact charged $0.002 Dollars when he received his bill. I was squirming in my chair as he tried to teach 6/7th grade mathematics to CS Reps and Managers...

I'm waiting for Chile's to come in that I've ordered for chili, so this weekend I'm going to try and update my old Golabki recipe. The first new filing I plan to try is based on the CIA's with a few modifications... 1-lb Finely Ground Beef 1-lb Finely Ground Pork 8-oz Minced Onion - Sauteed...

Ok, so I just spent two hours reading every single post in the Chili section here. Lots of great experimentation and tips! I've made plenty of chili in the past, but nothing has really stood out as amazing. I really want to attack the subject and come up with something great. I grew up with...

Ok, help me out if you can. I want new mixing bowls. I've wanted new mixing bowls for a long time. But I'm picky... :rolleyes: I want a stainless bowl that is parabolic, no raised hump or flat bottom... perfectly curved throughout. I also don't want anything with stamped legs that are...

Working on some baked/steamed parchment packages this weekend. I've made a couple in the past, but never really focused on them to make one that truely stood out as in "Wow, this is amazing!". Mine were more like, "Ok, dinner...". What are some of you guys'/gals' favorite "En Papillote"...