Hi Eaters, So, my oven appears to be quite tempermental. I'm a renter, and have been assured that a new one is coming 'soon'. This morning, I completely forgot about it's issues and went ahead and mixed up a loaf...
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I've made a few grana style cheeses, two with one gallon of milk, the latest was made with four gallons and weighs about 1kg and is in it's brine. A couple questions: • how do you determine how long the...
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A friend just gave me her GE electric ice cream maker because she prefers her old-fashioned hand crank one. I've never made homemade ice cream before, and because she no longer had the instruction manual or recipe book for it,...
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I'm thinking something like this: brown and slow cook the rabbit until the meat is falling off the bone, cool, shred meat, reduce braising liquid, reheat, and serve over noodles. I'd like to have some Chinese eggplant in there, as...
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This is a trial formula that I am not quite satisfied with, largely because the crumb does not quite have the texture I wanted. Try it out and let me know what you think if you're interested. Bacon & Raisin...
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Specifically: a rolling device — making crackers to sell. Is there anything that can be used to roll big sheet pan size amounts of dough? It's not a real elastic kind of dough.... Been doing it by hand with a...
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Hey SE-ers I helped volunteer to cater my sister in law's shower luncheon I was given $150. My plan is to do bruchetta appetizers, pasta salad, green salad, some kind of chicken that can be served at room tempature, fruit...
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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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