Next semester, I am going to be doing an independent study at John Folse Culinary Institute, and I need to document the whole thing. I need the pictures to look great, because I plan to write a book on the experience. Can somebody recommend a digital camera that can take high quality pictures in fluorescent light, and that is affordable on a college student's budget?
My research paper is supposed to be about a controversy or new innovation or technology in our career field (mine being culinary). I am doing mine on menu labeling laws. If anyone knows of any good articles on the subject, they would be incredibly helpful as I have been having a hard time finding a whole lot of them.
Also, what do you think about menu labeling laws?
and I'm freaking exited! Its in a brine right now, and tomorrow its going in the ceramic smoker.
It has the bone in, and skin on, and my question is: what side should I put it on first, and do I have to flip it or rotate it? (its going for about 10-12 hours at 210 degrees).
I was cleaning out my car today to load up for college, and found a bottle of white wine under my seat. It was in a shopping bag, and my mother obviously bought it at the grocery. problem is, I have no idea when. I live in southern louisiana where the summer heat can get over 100 degrees every day. It could have been there all summer for all I know.
I really hope its ok to drink, because when I found it, it felt like my birthday!
how do they make it? I have been eating and making sushi for so long, that I feel guilty for not knowing this. someone please explain.
I'm making an orange pie tommorow, here is the recipe:
½ cup fresh squeeze orange juice
1 TBSP fresh lemon juice
¼ cup heavy whipping cream
1/3 cup Mascarpone cheese, room temperature
1 can (14 ounces) sweetened condensed milk
1 to 2 teaspoons finely grated orange zest, divided
5 egg yolks
whipped cream, for garnish
1 Citrus Cookie pie shell(recipe follows)
Whisk sweetened condensed milk with the egg yolks. Whisk in Mascarpone cheese. Stir in whipping cream, orange juice and lemon juice. Stir in 1 to 1 ½ teaspoons orange zest. Pour into a prepared crust and bake at 325° for 15 to 20 minutes.
QUESTION: if my grocery store had no mascarpone, is it ok to use whole milk riccotta? will it work?? will it suck??? I need sE insight!
(Thanks to foodgawker and Culinary Concoctions by Peabody for the recipe)
It's finals week. I havent slept in 36 hours. I havent eaten in about 20...until just now.
I managed to put all the food i currently own in one bowl.
mostly drained ramen+hot sauce+tony cacheres+a sugar packet+1/4 of chicken mushroom msg packet+ a huge forkload of Jif. all stirred up. it was slightly pink. and not half bad.
I ATE ALL OF IT.
and with a night full of cramming ahead of me, i will probably eventually vomit.
though it wasnt half bad, i would never eat it in my right mind...
I have never done it before. My family has a Big Green Egg, which I adore but have never used personally. I am so sick of school right now, because I'm too busy to cook. When I go home for the holidays, I want to cook EVERYTHING. seriously.
I know I probably couldnt do cold smoked in the Egg. Has anyone done this before? Any tips for an adventurous 19 year trying new things?
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