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My project/challenge this weekend is pain au chocolat. You know, croissants filled with chocolate. Before I start, I thought maybe y’all would have some tips for me? Any one recipe that stands out for you? So far, all of the recipes I’ve read are very similar. I think the most difficult thing...

There’s a new sweetener on the market, just recently approved by the FDA. It’s called Allulose. It has 70% of sugar’s sweetness, and can be used in the same way as sugar. I don’t use artificial sweeteners at all, so I probably won’t be trying this anytime soon, but I know that many of you are...

I’ve recently come across several recipes for no-churn ice cream. Have any of you ever tried it? How is it? Does it actually taste like ice cream, or is it just frozen mousse?

I made a seafood salad yesterday. Imitation crab (surimi), celery, onions, crumbled bleu cheese, and, because I thought the bleu cheese would pair nicely with tart and sweet apples, I chopped up one in the salad. The apples, pink ladies, were on sale. The apples were dreadful! Absolutely no...

I was trolling around YouTube and found this video about preserving strawberries using an ancient recipe. The preservative will surprise you. RAISINS! I’m definitely wanting to try this, but I’ll wait until strawberries are cheaper, should be in couple of weeks. Has anyone ever tried this? What...

Besides wine and beer, what spirits and liquors do you like to keep on hand for cooking? I like to have rum, bourbon, tequila, cognac, sherry, ruby port, Marsala, sake (I know, it’s wine).

Watching Chopped. They had an unusual ingredient: popcorn shoots. Apparently they’re grown from the kernels you use to make popcorn. They’re sweet. And that’s all I know about them, except what I read in this article. Anybody ever used these? How?

Do any of you ever use any of the home delivery food services? Which one, and why did you choose that service? Was/is it useful? How is the ingredient quality, and how does the food taste?

Some of you may know, from several recent posts, that I’ve become a bit obsessed with deep frying. Since my other passion is bread, I’m sure it’s no surprise to y’all that I would turn to fried bread. I’ve made donuts, which came out very well, and I’m trying my hand at those lovely, pillowy...

Does this sound familiar to anyone? Brioche dough, rolled into a thin rectangle, spread with a chocolate spread, rolled jelly roll style, then coiled with the “snake’s tail tucked under.the coil, then it is the rolled or pressed flat, allowed to rise again, and baked. I saw a recipe like this...

Through an embarrassing circumstance that doesn’t bear recounting, I have in my possession a $25 Amazon gift card. Rather than spending it, I’d rather have the twenty five bucks in cash - that’s not gonna happen. And I suppose I could try and sell it on Craig’s List, but I wouldn’t be able to...

I was watching reruns of MTM last night. In the episode in which Lou babysits Bess, Bess says she’s in 8th grade, which would make her about 12 or 13, right? Hw old were you when your folks decided it was okay to leave you at home without a babysitter? At 12, I was already babysitting the...

I just sent a pic of my hamburger buns to a friend in NY. He wants a dozen! I have no idea how to ship them though. Any thoughts?

Mark wants a slow-cooked pot roast with potatoes and carrots and onions. I would like to make it for him, and I will, but I loathe pot roast and I think I’ve only made it once. I’m not gonna pull out the slow cooker either; I’ll make it in my DO, covered, in a very slow oven, I guess. What’s...

Have you ever wanted to add classic pepperoni flavor to a dish, but didn’t want to actually use pepperoni? Spice blends are quite popular, it seems. Even the Colonel’s 11 herbs and spices have been somewhat unceremoniously leaked. Cajun spice blend, jerk spice blend, Greek spice blend.... Is...

Given my newly found confidence with deep frying, I think I’ll try my hand at fish and chips tonight. Frozen “chips,” though. I’m not up to making French fries from scratch. Some slaw to round it out.

This recipe looked good, and I didn’t have to do any math; the Tangzhong is already in the recipe, so no calcs! SANDWICH BREAD WITH TANGZHONG Ingredients For the Tangzhong: • 175 grams (2/3 cup+1 tablespoon) water • 35 grams (1/4 cup+1/2 tablespoon) all-purpose flour: • For the Dough: •...

This subject has probably been covered ad nauseum here, but what makes a kosher pickle kosher? Mom swore up and down that Kosher pickles contain no vinegar. She says she learned this from her bubbeh. Some articles on the web claim that garlic makes kosher pickles kosher. I know, of course, that...

Mark ripped out some recipes from a magazine in the doctor’s office today. I think the mag is Shapely, but I can’t be sure. One of the recipes intrigued me: Scallop, Pineapple, & Cranberry Ceviche with Toasted Chile Tortillas 3 tbsp olive oil 4 corn tortillas Kosher salt 1/2 tsp ancho or...

This is simply the coolest thing Google has come up with in a long time! Make your own little Bach ditty! Be careful though, it’s dangerously addictive!

I made fried chicken last night. I brined it for about 8 hours, then marinaded it for another 8, and dredged it in heavily seasoned flour. It came out perfectly, considering I was frying BS Dolly chicken breasts! The thing that surprised me was how potent a brine pickle juice can be. The flavor...

I’m an expert on tempura. Eating it, that is. I’ve never made it, though, perhaps because of my lack of confidence in frying generally (although I’m getting much better), or perhaps because I’ve heard so many times how difficult it is, and that it’s just impossible to do well in a home kitchen...

I made doughnuts for the first time today. Not cake doughnuts, yeast doughnuts. I used one of KAF’s standard donut recipes, and Alton Brown’s chocolate glaze recipe. The doughnuts themselves came out perfectly; well-formed, paper-thin crust, just a little crackly, and soft but slightly chewy...

Yay! I get to start the daily menu thread! Chicken and andouille sausage for dinner tonight, of course! And maybe, just maybe, beignets for dessert.

We discussed this in another thread, but I have a very specific question, so I started a new thread. Hope that’s okay! If I make a lot of white or blonde roux and refrigerate or freeze it, can I later bring some of it to room temp, then continue to cook it until I have a brown roux?