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Okay I have a great cook book for potato recipes. Wondering if any one has the ultimate rice cook book they could suggest. Something with each chapter for each country that cooks rice and or by meal use main, side, or dessert?

We are over 65 in Pa. one of the counties in total shut down. We have home delivery of groceries but don't always get what we want. This last delivery no butter but heavy cream. Can we make do and make our own butter from the heavy cream. We have a Kitchen Aid stand mixer with the whisk. Do you...

Anyone else making their own? This is great but you have to have it carefully. It is easy to over do it!

This pot is heavier than cast iron. It self seasons and was a light gray when new. It is great for low and slow cooking. Thick walled it really holds in the moisture. Here are some photos of a beef roast done 3hrs @325. Sliced gently to keep it from falling apart. Pan drippings fat removed and...

These were for our dinner party last night. The recipe was from epicurious. Worth the effort.

16 lb turkey with sausage stuffing. Cooked 5 hours in a shallow baking pan at 325 F. Basted about every half hour. Moist and delicious

The Orange Bavarian cake was a real hit. Got the recipe from the book Dessert University by Roland Mesnier. Couple of things happend that we worked around. Didn't have a 10" cake pan so we used a taller 10" spring form pan. Second when it came to shaving the white chocolate it didn't work. Found...

Anyone have any experience with this company? Surfing Amazon they offer what seems to be a really nice forged knife at a very competitive price. How ever there are times I just don't want to go by a picture alone. This especially true for a knife. Feed back appreciated

Had a real treat sunday night. Went to a restaurant that uses this technique to do their cooking. It is also called cryovac cooking. In vacuum sealed bags at lower temperatures they use a water bath to cook the food. The restaurant is in Cedars Penna. not to far off the Lansdale exit of the Pa...

Boy was it a mess. The top of the cabinets above the counter has been where we left on display some larger decorative bowls, a bean pot, soup terrine, a vase and a large trifle bowl. Got the trifle bowl down to make the dessert for the christmas party. That was when I saw how thick the kitchen...

My wife and I had a great valentines day dinner. The dessert was a lemon sabayon. Naturally I wanted to make it at home. Went to All Recipes and put in sabayon and the site had nothing:sad:. Found a recipe on epicurius:smile:. All this got me wondering anyone want to share their never fail sites...

Hey everyone, How about some suggestions? Looking for sources eastern Pa or NJ for organic maybe free range goose. Google search was not that good unless I wanted a plush goose LOL or something from the UK! BDG maybe just me. Thought I would ask all the talented people here for...

I just bought a bottle of mint extract for $3.95. The lable says it is alcohol (89%), water, oil of spearmint and oil of peppermint. It is a 1 ounce bottle. Has anyone played with fresh garden mint and vodka to make their own extract? How about any other extracts home made? Can you use an oil...

Happy New Year! I hope I did this right first time trying to up load a picture. Just wanted to share a picture of the 10 lb pork loin we had for dinner(s)Dry herb and spice rub with garlic slivers inserted in the meat.

Japanese pickling book talks about a Tsukemono pickle press anyone know the details of its features and what it does that might be improvised? I 'm not ready to buy a gadget I may use only once

Local vinyard has this variety in a bumper crop. They are like an early seed Concord but bigger in size. Are they good for jam? How does one best separate seeds? Leads on or tips in jam making would be a big help.... thanks

Mine is a Christmas gift from MDW. Anyone have trouble with theirs? I have used it twice and find I have such wet pulp that I'll manually strain it to not let all that juice go to waste. I've tried to fed it in as slow as possible but it devowers fruit so fast you would think it is a garbage...