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soirees

Sugar Cookies

You should be able to find the silver balls in a craft store like Michaels.

Lavender: where to find it and recipies

Cocoa Powder

I agree with several others on the Hershey's. Throw it away. . For future reference, Trader Joe's Cocoa Powder is the best I've ever tasted.

Try this fabulous cake that uses a lot of cocoa powder. It freezes nicely as well.

http://www.epicurious.com/recipes/food/views/Chocolate-Stout-Cake-107105

What should I make for Passover?

Make the Apple Matzoh Kugel, but cut down on the sugar by half.

http://www.epicurious.com/recipes/food/views/104862

I want a soft focaccia bread recipe

Try Emeril's recipe for Caramelized Onion Foccacia on the FN.

Reheating Pizza

Try a quick trip into the microwave just to take the chill off. Follow with the toaster oven directly on the rack to recrisp the crust.

Putting the "In" in "Gin"

cafepeach
I always buy the diet tonic and can't tell the difference.

Best Hangover Food?

A really charred cheeseburger will do the trick.

Cooking Classes

I would rent the kitchen and students will pay directly. I also have liability insurance. I'm guessing the students are required to bring their own knives?

Cook the Book: Nigella Express

Move faster in the kitchen. Making cooking into a race or a game always saves me time.

Urgent! Recs for wine pairing with ham...

Try Rioja (gran reserva) with ham. Pinot Noir will work as well.

Serious cocktails.

I must have Pallini Limoncello in the freezer. It's great straight, on the rocks with sparkling water or in a vodka martini.

What is the Baking and Pastry Bible?

I'm going to have to go with Martha Stewart's Baking Handbook. I took it out from the library to see if it was worthwhile and had to go buy a copy.

Canning anyone?

Does anyone do home canning? I wanted to try canning some pie fillings but I don't want to follow specific recipes. I'd like to infuse some with alcohol. From what I've read experimenting can be very dangerous. Is it because of the ph levels? Could I just test the ph of my recipes to figure out how to process them? I bought a pressure canner that I understand can be used for both methods. Any advice would be appreciated.

Cooking Classes

I'm considering teaching cooking classes at local meal prep business. Have any of you attended one? What was did you like or dislike? Are you likely to take another one? What do you consider a reasonable price? Demo or Hands on? Thanks for help!

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