There are certain foods I grew up with, or have grown to love, that are darned near impossible to find, at least without major hassle. So I've turned to internet ordering. It's seriously improved the quality of my life. Tomoe...
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Hi all, I'm hoping to find a recipe to make a really delicious granola bar that I tried recently. It was very crunchy and seemed to be a bunch of seeds, nuts and raisins held together with caramel, which was...
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I just read the article in Gourmet - it might make you rethink Kobe beef: http://www.gourmet.com/magazine/2000s/2007/12/kobe_beef_estabrook?currentPage=all Traditional Japanese producers, Blackmore said, raise their 1,600-pound cattle in highly confined areas. “From the time they are a week old until they are...
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I bought this beautiful beet fettuccine but I'm not sure what to do with it. The New York Times suggests goat cheese and poppy seeds, but I'd like a second opinion. Any thoughts on how to use fresh beet fettuccine?...
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i'm thinking about making some brownies, and i was wondering what everyone's favorite brand was, and also is anyone knew how schokinag rated against the other brands like schaffen berger....
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Okay, I'm familiar with NY thin crust versus Chicago deep dish (and the controversies attached to both kinds). But how did the East Coast Sicilian thick crust develop? How is Neopolitan pizza different from thin crust? And how is NJ...
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My husband is trying to make pork fried rice and is only making a mess. A local restaurant that closed made one he loved and he is trying to copy it. It only had: rice, pork, water chestnuts, bean sprouts...
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With Super Bowl Sunday fast approaching need some advise on what to bring to the party. I'm looking for vegetarian, finger food that is good at room temp and travels easily. And of course is football appropriate. Ideas?...
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so i've had a Philips deep fryer for about 6 years now, and even with regular upkeep and cleaning and changing of oil and degreasing and whatnot, it's just getting old and not as efficient as it once was (although...
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Butter that versatile creamy, delicious fat that we all love so much. What is your absolute favourite way to consume it? I can't get enough of buttered crackers. Triscuits or saltines are the best. Smear 'em with a bit of...
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