Search results

Just a few of the dishes we have cooked.

I guess I should have qualified my statement! I was simply basing this on my experience with cheap-o non-stick cookware. I love using metal utensils and I always thrash my non stick stuff. The Calphalon One is a perfect choice for me.

Well, my parents came through and hooked us up with a set of Calphalon One! They are awesome. I'm sure I'll have some questions as I get used to cooking with these beauties. :smile:

Thanks for all the replies!

This weekend I made a cheese sauce that used a bechamel base with fontina. I had it simmering on low on the stove and it started out creamy but turned grainy. :glare: Is this because I let the sauce get too hot after adding the cheese or was it perhaps the cheese I was using? I like my...

I can go as high as I want but the instructions said that the slowest speed should be used. They claim that chill times increase as you churn faster. That's why I set to the lowest setting.

I set my mixer to the lowest speed per the instructions. I think that I might try lowering the setting in my freezer to get the mixer colder. I will also increase the butterfat content of my recipe and avoid adding anything that may interfere with the freezing process. Thanks for all the tips!

As I usually do, I improvised a little in the recipe. This is what I did: 2 C half and half 1/2 C skim milk scalded, added to 8 egg yolks 1 C sugar Mixed, heated until thick and steaming, added to 2 C heavy whipping cream 1/2 C skim milk 2 tbsp instant espresso powder pinch of salt...

I just got a Kitchenaid ice cream maker attatchment and tried it out for the first time. Everything seemed to go fine except that while the mixture was churning, the texture looked a bit lumpy. It wasn't silky smooth like I imagined it should be. When it was finished, I put it in an airtight...

I just got back from Philly where I had some great shepherd's pie and I'd like to try making it myself. This is what I'm going to do: Coursely grind some top sirloin Sautee some onion brown the meat with the onion add in some primary veal stock, a spoonful of tomato paste, worchestershire...

I am getting married to a great girl in July. We went this weekend to register and I had absolutely no idea which cookware we should register for. I want a set that will last a lifetime. I'm assuming this wipes out ALL non-stick options. I know of none that stand up to time and I hate having...

That almost sounds like a challenge! :lol: I'm gonna get it! My mortar and pestle are in for a workout!!! Thanks. Drew

I have many great cookbooks. It seems, however, that they all deal with French or American style cuisines. I have never found a very good Chinese cookbook or Thai cookbook. I have access, living in San Diego, to a lot of very authentic Asian ingredients and would like to start trying out some...

One thing you could make that would be really cheap is a large batch of fresh salsa. Everyone loves chips and salsa! Especially home made. Various forms of chicken wings are always a hit, too. Good luck! Drew

Best turkey I've ever made was on the Weber charcoal grill. I have the 22 inch grill and a rotisserie that I used for the turkey. I brined it overnight, then skewered an orange to keep the turkey centered on the spit. I seasoned it up and cooked it over indirect heat. It only took a couple of...

I definitely recommend The Bread Baker's Apprentice. Bread Baker's Apprentice It has a lot of in depth information that helps you really understand what is going on with your loaves. A fantastic resource for anyone interested in seriously making bread. Drew

Also, I think it would have been much better had I sauteed each vegetable and then set it aside while I did the next. By the time I got the zucchini in there it was a pile 6 inches high! I doubt the stuff at the top was getting any sort of benefit from the heat at all. It just didn't add up.

The recipe was from "Essentials of Classic Italian Cooking" by Marcella Hazan. It said to add the vegetables and sautee a few minutes per veggie in the order specified, then add the broth, and then simmer for 2.5 hours. At that point you were supposed to add the cooked beans and cook an...

Last night I made some minnestrone from an Italian cookbook I have. It had onion, celery, carrot, green beans, potato, tomato, zucchini, and cabbage in it. The author stressed that you should sautee the onion first, then add each next vegetable in a specific order and sautee it for a few...

No worries! They are chicken. You know how the wing has 3 pieces? The tip, then the part with 2 bones, and then the mini-drummette. The latter 2 are used to make buffalo wings. Buffalo wings, I believe, are called that because they originated in Buffalo, NY. They are normally fried and...

These are wings!

WINGS. Yes. Tasty bits of firey goodness. One of my specialties! I have experimented long and hard and here are my recommendations for wings better than any you can get out at a restaurant, IMHO. I buy bulk frozen wing sections from Costco. Any place that has a good frozen section has large...

Whenever recipes call for chicken stock and I don't have 5 hours to whip some up from scratch I use Minor's chicken base. I think it is basically chicken stock that has been condensed into a paste. It is much easier than making stock and takes up less space than canned stock. I'm all out of...

Great replies people! I see a recurring trend here. I think that the people who grew up eating them grew fond of canned peas. My parents must have given up on me long before that point! :lol: I think it is very interesting, what we eat. How many foods do we eat today based on yesterday's...

I had this discussion with my fiancee the other night. When I was little canned peas were served with regularity in my household. To this day, I find nothing more insipid than canned peas. When we have kids we both agree that fresh vegetables, which are just as easy to prepare, and infinitely...