Recent content by dcgator

Alfredo is not an Italian invention. You will never find it anywhere in a restaurant in Italy except for touristy places that cater to Americans. Same with spaghetti and meat balls. That's another American invention. Having said that cook and eat what you like!

I love chestnuts, and I remember my mother making cookies and cake from these wonderful chestnuts we got fresh from the supermarket. HELP!

I eat it like celery. Get a dip or simply a vinaigrette, Dip it and bite. I like large chunks (celery stalk size) cause you can taste the full flavor better that way. When I was a kid, mum used to always put it in the salad along with tomatoes and lettuce. I always fished out the fennel. Love it!

To put it simply. She is a racist of great proportions. She is an anachronism that needs to be condemned not celebrated. It wasn;t just the use of the N word it was how she would have liked to see black men in tuxedos serving food "like in the old plantation days." And goes on from there...

Can you share the Danish web site?

In preparation for tomorrow's celebration, today's NYT food section was devoted to pies. Inside there is an article about all the features that make a better apple pie. Apple slice structure, thickening, gluten, temperature, amount of butter, etc... So I was wondering if you had the "Best Apple...

Check this out from my friend Pierino Gaufres de Lieges (Belgian waffles from Lieges) recipe from Food52

I baked a Pan di Spagna with two tiers of vanilla and chocolate pastry cream (Genovese cream) each section bathed in Alchermes liquor. It is a version of Torta d Italia.

Tonight for dinner we are making a three course meal and dessert. A mix platter of humus, greek yogurt and red beats along with some boiled quail eggs a pink sauce. Bucatini with a lamb, beef, and veal bolognese. Lots of parmiggiano reggiano. Pineapple marinated Roast beef slices au jus...

Well obviously. But there is at least one way that it is done in Cuba and another done in Massachusetts. I was just wondering if anyone knew the original recipe or ow it is prepared in Cuban kitchens.

I love this dish. I've seen versions of this recipe including Epicurious. Some have olives and peppers and some use dry sherri others vinegar. I wonder what the original Cuban recipe calls for. CraigC? The Venezuelan version of this is Carne mechada is also very good but not as savory. Not...

Can't say that I've ever had them with sweet or fruit stuffing. Are you talking about Colombian or Venezuelan style? The Colombian dough is yellow and I believe it is not corn meal based. But I may be wrong.

They are excellent. These are main staple for Venezuelans and replace bread at the table. Basically precooked corn meal flour water and sometimes a tad of butter makes the arepa very tasty. Has the texture of baked polenta though a bit more consistent and is used with all kinds of filling...

I love this dish. It is also done in Venezuela under carne mechada. Similar but with different veggies on it... Anyone have a different recipe?

Any recipes !?