Entries tagged with 'Serious Efforts'
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I tried making Chocolate Epiphany's Chocolate Flourless Torte. When I took it out of the oven I had HIGH hopes — it had risen slightly — a miracle here in Denver. The center was not jiggly upon taking out of...
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I typically buy uncured bacon. Upon rendering, cooling and storing the uncured fat, one can see it has a uniform white, creamy texture. To my dismay, I recently cooked and rendered cured bacon fat and noted that was unevenly-toned and...
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I am going to receive a whole deer neck via FedEx tomorrow. It has been skinned and frozen solid, but is otherwise pretty much intact. I would like some advice from anyone here experienced with taking deer apart. I would...
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I have decided to do a very modest veggie/herb garden on my deck this year. I am thinking of starting really small, with perhaps 2 tomato plants, 1 jalepeno pepper plant, and a window/deck box with some herbs (cilantro and...
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For Valentine's Day I made the bf pistachio macarons, from Nigella's How to be a Domestic Goddess. I folded everything in carefully, gently put it all into a pastry bag, piped out the little circles, let it sit for 10...
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Tonight I made a bechamel for some American-style curry. It was hot enough, but somehow tasted like flour. Bland, stodgy and thick. Adding the shrimp helped, but I was disappointed. I used 1 cup water, 1 cup milk, a clove...
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Mark Bittman conviced me this week that chocolate souffle really isn't that hard, and I would really like to try his recipe. However, at 6,200 feet, I doubt it will work as is. Help! [Serious Efforts guidelines »]...
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Apologies for cross post, I put this in 'Food and Drink by accident' Hi Eaters, I am making a homemade version of Girl Scout thin mints. I've gotten as far as making the cookie, but upon tasting them, they're not...
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Help! I attempted to make blood orange curd last night and even after chilling in the fridge over night, the curd has not set at all. In fact, the butter in the curd has created a solid top layer. Any...
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I have recently found out what a knish actually is and would like to try to make them. I live in DC, and there are few deli's, shops, etc. that serve them....so I figured I would give them a try...
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