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Ok so I've read that to make a basic brine (salt and water), you mix one tablespoon of salt per one cup of water. But what kind of salt is that referring to? If it means kosher salt, then I'd have to halve the amount of salt if I was using pickling salt/table salt. If it means table salt...

So my family is having a get-together for brunch this Sunday, and I'm in charge of drinks. I want to do mimosas and bellinis, but not quite sure how to make really good bellinis. Should I blend peaches with the Prosecco, or just mix it with peach juice?

I tend to chew on foods that don't require chewing, like ice cream, yogurt, or pudding. I just seem to enjoy it much more that way...not sure why.

Oh maybe I read that on Cooks Illustrated..

Ok so I'm curious, what is everyone's favorite way of cleaning their cast iron pan after each use? The only thing I know is to not use soap!

You know, using a metal spatula should do the trick. I noticed that if I scratched at it with my fingernail, it would come up, but I was afraid to use something metal over the whole surface like that. I guess that's just force-of-habit coming from being so careful with non-stick skillets lol.

Ok so I recently bought a Lodge Logic pre-seasoned 12-in cast iron pan. I follow the instructions to keep it clean: scrubbing with paper towels and kosher salt, then rubbing it down with a bit of oil on low heat after it's clean. However, after cooking with it the third time, the marinade I...

Well I took all the quanities and upped them by a third....worked out pretty good! Although the tart itself was VERY bitter due to the usage of only bittersweet chocolate with NO extra sugar (except for in the crust). Thanks for the help!

Ok so I have all the ingredients to make this tart, but before I began, realized that it calls for a 9-inch tart pan, and mine is 11-inch. Is there any way to adjust this to fit to the 11-inch pan? Thanks for the help! The recipe is as follows, and also here. For crust: 9 (5- by 2 1/4-inch)...

It'll be hamburgers/hot dogs, and bbq chicken. My brother will be making that, and the rest of us will be bringing the sides.

Well there are a few ppl who are already bringing pasta salad. I kinda wanna make something better than your typical picnic fare.

Hahaha...unfortunately it's BYOB.

So my brother is throwing a big BBQ this Saturday with LOTS of people. We each have to bring a dish. I don't want to do the typical pasta salad/fruit salad/potato salad routine, so any other ideas? Thanks!

My brother is throwing a "Kick-off-to-Summer" bbq bash in May, where he'll be grilling burgers, dogs, etc. He asked each of us to bring something. Any ideas? I don't want to be the guy who shows up with potato chips or soda..:tongue:

Thanks for the ideas everyone! Will probably end up using one of these.

Ok so we're having a family get-together on Sunday, and the dinner theme is "Mexican". I'm in charge of appetizers/hors d'oevres, but have no idea what to make. Any suggestions? Thanks!

My favorite website, and magazine, is Cooks Illustrated, made by America's Test Kitchen. Male, age 24

Well I started with Allrecipes.com, and now lean more towards Epicurious.com. More difficult recipes, but much more fun to make!

Ok well I tried the recipe word for word but without the eggs, and it came out great! Guess they weren't needed after all... Thanks for the help, though!

Here you go...courtesy of Alton Brown: 1/2 pound elbow macaroni 4 tablespoons butter 2 eggs 6 ounces evaporated milk 1/2 teaspoon hot sauce 1 teaspoon kosher salt Fresh black pepper 3/4 teaspoon dry mustard 10 ounces sharp cheddar, shredded In a large pot of boiling, salted water...

My stove top macaroni and cheese recipe calls for 2 eggs, but I don't have any. What can I use instead? Thanks!

I read the Amateur Gourmet. It's a blog about a twenty-something year old guy living in New York who tries all sorts of different foods and dining experiences, but from an amateur's perspective. He also just started his own online show on the Food Network website: The FN Dish

Looks delicious! What is in the middle? Is it chickpeas and couscous? Also, what are the dark green things with the stems that are scattered all around it?

Wow...that's a lot of meat!

Both! :rolleyes: I'm not even sure how to ask the Deli guy to give it to me...would I just ask for a few ounces of this, and few ounces of that, all thinly sliced?