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I'm planning on trying these sour cream burgers for a bbq this weekend: Sour Cream Burgers Recipe - Allrecipes.com Can I use panko breadcrumbs instead of the dry breadcrumbs listed in the recipe? If so, what would be my ratio of dry breadcrumbs to panko for the substitution? Also, has anyone...

Went to my local indo pak grocery store and much to my dismay, there were no green chilies left. I do have a great jalapeno plant out on the patio, though. I'm not familiar with the exact heat levels of the two peppers -- are they similar? If so, what's the ratio of jalapenos to green chilies...

When marinading with yogurt (like in a chicken tikka/tandoori chicken), do you guys wipe off the yogurt marinade before grilling it? Everytime I've done a yogurt marinade, I've had less than stellar results. My best results are always with an oil/citrus juice based marinade or a water based...

Has anyone here ever heard of powdered cream cheese? If it exists, surely someone on this board has heard of it. I was watching this video on YouTube and this lady made a simple "cheesecake" using graham crackers/butter for the crust and simply coconut milk and "powdered cream cheese" for the...

I usually deep fry in this horrible electric wok that barely gets the oil to 350 degrees. When you finally put the product into the oil it has a hard time even keeping at 300 degrees. Today, I decided to change it up and deep fry in my iron cast skillet. Needless to say, it was the most amazing...

Hi all, I'm throwing my first rather large party this Saturday afternoon and we'll be doing a deep-fried turkey with traditional thanksgiving sides. I want to be able to prepare at least some of the side dishes I am making (stuffing, mashed potatoes, macaroni and cheese and green bean...

Kind of a weird question I know -- but I especially love cookies, brownies and cake frozen before I eat it, instead of being refrigerator chilled or at room temperature.

I love tuna steaks, but purchasing them from a place that keeps high quality tuna is quite expensive. At Whole Foods, I know I will get a good ahi tuna steak and so I go ahead and pay the crazy $20/pound for it. I can make four nice meals out of a pound, so to me, it is worth it. With this tuna...

I found a vegetable soup recipe that uses heavy cream (a lot of it, too much for me) at the end to give it a creamy consistency and taste. I'd rather not use the heavy cream, because without it the recipe is pretty healthy (cajun trinity + potatoes + water/stock + spices). I'd like to use a tiny...

Hey all, Ever since seeing Alton Brown bake brown rice on Good Eats, I've never done it any other way. It always turns out perfect for my tastes -- and I usually dress it up with cumin, garlic powder, or other spices and an assortment of rinsed canned beans or frozen veggies. I was wondering...

After returning from the grocery store, I like to prep some of my veggies for the next few days before putting them away. I'll wipe dirt off mushrooms, cut broccoli into florets and de-seed bell peppers. Then, when I'm ready to cook, I take them out, wash them and use them. Would it be possible...

I am now beginning to experiment with stir-fry. It seems the basic formula is to heat up the wok, throw in some oil, fry the meat, remove the meat, fry the veggies from most dense to least dense, add in your sauce (either with corn starch already mixed in or mixed in a separate bowl with some...

Bought a butternut squash for the first time today -- tomorrow I'm going to use it in a soup. After peeling and de-seeding, how should I get it ready to use in a soup? Instead of pureeing it, I was thinking I would leave it in chunks in the soup...would that work? Tomorrow's soup will only...

Hey all, Story: I make a large batch of this wonderful black bean vegetable soup every week as my healthy high-fiber, high-protein, high-antioxidant, high-vitamin side dish to eat with brown rice and chicken breasts. That's pretty much my entire diet, aside from some extra veggies such as...

Hey all, I went to the local Asian market today to purchase some produce and picked up bok choy for the first time. I know that bok choy is normally known for having lots of sand/soil inside, but when I got home and separated the stalks for cleaning -- there were a good number of dead bugs...

Hey all, It's been a while since I've visited DC, thanks to school and actually forgetting the name of this site a few times. I'm glad I found it again, though! With that, I have a question about the very handy sear & bake method I've started using for just about everything. That is, searing...

Got another questions for you experts out there :chef: . I have wanted to cook one of those laarge burgers - minimum 1 pound(like at Fuddruckers), or maybe even a 2 or 3 pounder(as you may see on Food Network specials). It's just for fun -- It'd become something to make with a bunch of friends...

Hey all, I'm new to this board and I would like to say I am very impressed with what I've seen so far. This forum seems to have just what I'm looking for -- advice in every possible category of the culinary arts -- relayed by real people. That said, I have posted in the beef section because...