Good Afternoon
Reposting this from an email, forgive the weird tenses and references to you (it was an email to jacob)
Hi guys,
Here is a question for you all. We are updating the kitchen of a townhouse and I'd like your opinions on kitchen stoves. As I write this the kitchen has a stove with those coil burners and I just found out that there is no gas hook-up in the community. My last stove was a Kitchenaide with a convection oven, and it worked rather well, in fact I would buy it again but that was 13 years ago. So it looks like I will be stuck with an electric range, and for as much as I use the oven convection is important too. On my wish list is induction.
Thanks,
Nina
Hi All,
I went to my first meeting of the local ACF chapter at school today and was interested in what some of the members here know about the organization. It seems really interesting and a great way to become involved in cooking competitions, charity events, and networking. Does anyone have any input or experience with them?
Interesting article about why it helps to become a regular at restaurants you like.
Any ideas on how to treat a wild (canadian) goose? Should it be used as a duck ? It is duck and goose hunting season here in michigan, so I'm looking for some help.
Not sure if this is the right spot to ask this question but here it goes. My wife likes to make chocolate chip cookies. You know the kind from the back of the bag label. I was just curius when she asked me where the baking soda was. I would have thought it would need baking powder. Maybe I'm just missing something here. Wheres the acid coming from? Its just flour, butter, sugar, vanilla basically.
So my friend Zalbar posted a link to a Businessweek article the other day about a ban on of foie gras that is set to take effect next year in California. You can find the original article here: http://www.businessweek.com/magazine/in-california-foie-gras-will-soon-b...
We just did an update to Stella Culinary and unfortunately the post was lost, so I'm reposting the link now.
Great book. Not really a read through book lol. But a great kitchen reference guide. Highly recommend this one.
Basically a summary of his show Good Eats, but in book form. The thing I like most about this series of books is that its not just recipes from the show (although there are plenty of them); but Alton always explains why each step/process/technique is necessary etc....