Search results

1st memory of cooking would probably be heating up a can of soup, or making toast as a young kid. As for real cooking, my first "from scratch" dish was a pork roast when I was about 35 or so. I was a late starter. My favorite thing about cooking is the creativity -- starting out with raw...

Not much protein in it, but I always find Potato Leek soup very comforting when I have mouth pains.

As I understand it, she was quite the muse to him. They must have been fascinating conversations!

I think Heinlein himself was a foodie; I remember several passages devoted to amazing descriptions of food laid out in a communal setting. Farmer in the Sky comes to mind immediately.

Thanks for your input; I was grinding mine up, but I found the result a little overpowering. I am going to try what you suggested. Also, I am a Heinlein fan too :)

I have seen recipes that call for star anise to be used with carmelized onions in order to boost the flavor of meat, especially when braising. Has anyone tried this, and if so, did you like the results. And most importantly, did you leave the anise whole, or did you break it into pieces, or...

I love roasting pineapple chunks...does star fruit react as well in a roasting environment? It seems so delicate to me...

Welcome! I am sure you will get lots of ideas here...I am constantly amazed at the variety of dishes our members share, and any time I feel as though I am in a rut I am guaranteed to find something new here. I am sure you will too! Plus everyone is real friendly :)

That's absolutely gorgeous! Having said that, though, I would have to feel the knife in my hands before I decided whether I liked it -- especially for $2k. I wonder if maybe you can use it more for advertising made-to-order custom work. I could see something being made exactly the way I like it...

One thing that I like to do is reduce the stock after all the solids have been reduced. That way you get a more concentrated flavor. Also, it takes less room to store in the freezer if you make more than enough for your current needs.

I was in grade 7 when Canada was switching to Metric, so I learned both during my formative years. I am comfortable with either as far as dry and wet measure is concerned, but oven temperatures were not a common theme in grade 7, so I stick with Fahrenheit for temps. But if hours and minutes...

With cooking I am definitely a pant-seater (not pants-eater). However, when it comes to baking I always follow the recipe exactly unless I am deliberately experimenting.

I had that happen to me once, but I was too scared to eat them. How were they?

The real problem with leaving booze in the car, is that if your car is stolen you're out all the booze :sad:

Arsenic?? Wow! I never knew that. Is that true of all varieties of apples?

Immersion blender for sure...a close second was my pasta machine, but I don't use it too much now. My soup pot has taken over 2nd place now -- it's beautiful :smile:

Hi, Shekhar! Welcome to DC, and I am sure you will find lots of new recipes to try! I know I did -- this site is the jackpot site for recipes and knowledge as far as I am concerned.

There's a liquidation store near me that I love to search for bargains for things I don't have but might want. For things that I am looking for, Walmart is the next stop.

I agree with Robo about Lagavulin...one of my favorites. But my all-time favorite is another smoky single malt from Islay called Ardbeg. The first time I tried it I refused to eat or drink anything for hours afterwards for fear of losing the taste of it in my mouth.

For me, the food I have to eat in private has more to do with embarrassment than messiness. For instance, no one understands my love for toasted peanut butter and tomato sandwiches, except for my family. So, in order to avoid being mocked, I must make and eat them on the sly :)

I usually stick to the basics, but once in a while I will switch up the herbs. I once did a spinach/oregano/marjoram mix that I really liked, but I still like basil the best.

There is a wonderful recipe from one of Jamie Oliver's books that I tried once for risotto. I can't find it right now, but it involved roasted butternut squash with pancetta and sage. It was wonderful...but somehow the book got lost in a move :(

Perfect for 2nd breakfast!

Grats! Being true to your own tastes is always the way to go! And I would also love to see the winning recipe, but would totally understand if you are reluctant to give up your secrets!

I have heard of two other factors that come into play. The first is how cold the mix is before you start freezing it, and that the closer to freezing it is the more consistent the freezing process is. Which leads to the second factor, which is how quickly it freezes. I think that the longer it...