Just baked my first loaf of bread...
not a great achievement I know, but its very tasty! Just wanted to share!
Shrimp Question: How do you know if it's bad?
I bought cooked, frozen shrimp on Saturday from the fish counter at a reputable grocery store in my neighborhood. It has been in the fridge since then. I just cooked it up tonight. I've already eaten some, so it may be too late, but how long does cooked shrimp stay OK to eat in the fridge? My web research found everything from 2 to 7 days, with the average being around 3-4 days. Will I be puking my guts out in a few hours?? The shrimp did not smell bad, nor was it overly slimey. Should I throw the rest away or do you think it's ok for lunch tomorrow? As a cubicle drone who brings her lunch everyday, this is a very important question!Thanks!!
No ramekins: springform pan OK?
I found a recipe for a flourless chocolate cake on the foodnetwork site. I wanted to make it this weekend but it calls for 8 individual ramekins and I would rather make a cake in a springform pan. I can guess the cook time I suppose, does anyone think this can be done without ruining dessert?
Vegetarian tsimmes
I need a good vegetarian tsimmes recipe. Anyone got one?
The refrigerator............?
side by side, freezer up or freezer down, which do prefer? i have side by side and to tell your the truth i have never cared for it. for those of you out there that have a freezer down, do you like it?
What is your cooking level?
An exchange between Perky & I got me to thinking about one bit of information that is sometimes easy to share here, and sometimes difficult. What is your "cooking level"? Are you an advanced cook....a beginner? Do you cook mainly at home or is it your profession as well?
Personally I am a home cook, and consider myself somewhat advanced....
I am willing to try new recipes & ingredients, and usually make something new a couple times a week. I still have some techniques I'd like to try....but I do try to absorb everything my brain comes across. I did cook 'professionally' for about 11 years...starting as a short order cook when I was 14, culminating in a year of restaurant management when I was 25. I'm 43 now...and have spent the past 18 years as a cube dweller!
What about you?
Frozen Mousse to Serve with Coconut Ice Cream?
Thanks for your help/ideas about the coconut ice cream. I'm going to try it tomorrow, but realized I will have a bunch of egg whites left over. If I make my standard Bittersweet Chocolate Mousse, could I freeze it and serve it with the coconut ice cream? I know I've seen recipes for frozen mousses, but can any mousse be frozen? Should it be frozen in molds?
Baking/Pastry Program at PCI in San Jose, CA
I'm considering enrolling in the baking/pastry program at PCI in the San Jose, CA area. Does anyone know anything about the program/school? Know anyone who's completed it? There are a few other places in the area, but this one is closest and offers a baking/pastry program. Any recommendations?
Mexican Pizza!
Does anybody have a good recipe? Vegetarian, please...
Need help w/sodium in recipe
Good morning everyone!
I need alittle assistance lowering the sodium in one of my favorite recipes passed down from my Nana.
The basic recipe calls for thinly sliced potatoes, onion soup mix, & butter....layering potato, soup mix, then butter into a 2 qt dish until full...then baking. When I make the dish now, I also add some grated cheddar cheese to add some extra gooey,yumminess (yes...I swear yuminess is a word! lol)
I began making the dish Sat. night & discovered I was out of soup mix, so I improvised using beef base in a small amount of water, and dehydrated onions. (I use dehydrated because the flavor is stronger in some dishes).
I thought by using the beef base it would bring down the sodium....but it was still salty.
Any thoughts on how to get that great beefy flavor into my potato dish without all the salt?
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