Does anyone know of any, anyyyy recipe contest near southern California that dont require you to be over 18 or a jr./senior in high school? Ive tried several but have been denied due to the above and would really like to start competing.
Ive roasted bell peppers multiple times on the grill and I let them sit covered in a bowl then peal it, but everytime they have tasted very strongly of metal. Bobby Flay had no Idea why; he thought I was mabey roasting it in an aluminium pan when really Ive been doing it straight on the grill.I tried to make raviolis with them and it makes everything taste like metal! Anyone know a solution to this problem????
I am currently stuck deciding between getting an 8 inch shun or global chefs knife. I have talked to many food network chefs and they all said it was personal preference but if they had to they would pick shun. I like the feel of both knives but am wondering which is better quality and holds the sharpness longer.HELP PLEASE....
I recently heard about thoughts for a new bravo t.v. series Top Chef Junior and was wondering if anyone knew more about it or how to audition for it......
Hello fellow "eaters"! I need your help big time! I need you to please rate my risotto recippe on cookeatshare.com for a kitchen aid competition the link is: http://cookeatshare.com/chefs/alex-kemp-4365
It means ALOT to me and only will take a minute I PROMISE!
Thank you sincerely for your time,
Anybody know when they are going to start accepting videos for grill it with bobby flay!?
I was wondering if anybody knew how to go about making you own food product line? Such as sauces, marinades, and dressings and an estimate on how much it would cost.
I was wondering if anyone has encountered the prblem of a soggy coating while fring fish. I had recently developed a recipe for a batter...It looked cryspy, the fish was cooked perfectlly but the outside was soggy.
I was wondering if its possible for a chef to get a writers block, only instead of with his writing its with recipe developement. I dont know if its a normal thing and im freaking out! Know what I mean???
I was wondering if- out of the hundreds of books that line shelves of barnes and noble and borders- you would purchase a book made by a very gifted 15 year old with an extreme passion. The book would include over 68 recipes. It would be focused to the "culinary minded" youth out there who love to cook. Some of the recipes would include notes on why certain things are done and used (ie. ingredients) and would have a guid to culinary terms, tools, applainces, techniques, and words. It would incorporate the stories for each recipe on how the cook came about them...almost letting the user get to know the cook. The cook will hoppefully get a foreword written by authors of 'Culinary Artistry' or a known name in the profession.
Does anyone know of any good editing agents. I need one to edit my manuscript.
This is a poll to see what the most popular ingredients are in your guys' cooking no matter it be fruit, cheese, a certain vegtable just something that you find yourself commonly using in your recipes.
Does anyone have hint or tips for this. I have been wondering if its odd to find yourself using fruit alot.
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