I've got a bunch of questions here...
Hey there SC community.
Thanksgiving is right around the corner. I want to hear your favorite Thanksgiving day tips or tricks. Also, let us know how you're cooking the bird, and any special sides you plan on making.
If you have any questions or need help planning your approach for Thanksgiving Day, this is the place to post it.
Looking forward to hearing from y'all.
I want to juice vegetables, greens and fruit. In an attempt to eat healthy.
Anybody here make their own green juice
Any recommendations regarding a great juicer?
Came up with an interesting use for some cubed butternut. I also had some diced pancetta. I fried up the butternut in the pancetta grease adn set aside then preceded to make a pretty standard carbonara and folded in the butternut. It was a nice change. and a nice way to use up some butternut since i'm neck deep in it after farmshare's bumper crop.
My initial thought that I ran by Jacob was to make a mash and thin it out and create the sauce that way, but in order to not weigh down the pasta, I went with the cubes. Great idea. Try it!
love the website....and love your podcasts. i particularly love the audio podcasts as I'm more often able to listen to a podcast than watch. But they're all great.
Would a propane torch from a hardware store work well for searing & brule? I don't see any evidence that a culinary butane torch is any better. Thanks!
Just wondering if anyone can recommend a good bread knife, Don't know if there is any difference as far as cutting bread goes between a hi end knife or a cheaper brand.
Don't mind spending money, Just sometimes a beautiful sourdough boule gets destroyed cutting with my current cheap serated bread knife. Not sure if a quality knife would make a difference
Hi, I have a bread machine recipe that my family loves but for the sake of trying something new, I would like to use the sourdough starter that I have sitting in my fridge. I did make a loaf of the Sourdough Boule on this site and it turned out quite well though it was a bit heavy. The recipe that I use in my bread machine has quite a few ingredients such as honey, butter and rolled oats.
HERE is the recipe for the multigrain bread I made last week (just before the forum was being revamped). Note the pictures in the article and how high the final, baked bread is above the top of the loaf pan.
Now,here is a photo of how it turned out for me:
I have a lasagna recipe from the cruise we took earlier in the year for a Meat & Spinach Lasagna (Bolognese & Spinach Lasagna.) This was an outstanding lasagna and I was able to obtain the recipe from the chef. This recipe as written makes approximaely 30 large hotel pans. It's been a very daunting task and I've procrastinated with it long enough and I'm coming to those in the know to beg for your help.