The other day I was shooting some video for our upcoming bread series and my sous chef and I started talking about making custom bread rolls, loafs etc to be used for sandwiches.
Hi,
I'm new to the site, a food enthusiast and avid home cook. I've recently fallen in love with chanterelles after having them in a beautiful appetizer in a Napa restaurant this past weekend. I'm looking to cook some in some sort of pasta dish as an early course for an upcoming dinner party. I was thinking of maybe a saute in some butter and shallots with maybe some wine, but I would be interested in knowing if anyone has any other ideas or maybe some flavor pairing suggestions that work well with these delicious trumpets. Thanks so much!
Charles
The other day at work, a co-worker and I were talking about amazing food combo's. I said my favorite food combo would have to be Chocolate and peanut butter! I mean seriously what is a better combo. Another favorite would have to be Steak and Cheese. So many different options with that most importantly Philly cheese steaks. An all time favorite of mine is also flank steak and macaroni and cheese! (My coworkers answer was chicken and waffles)
But i am interested to hear what some other favorite food combo's are.
I working on my Super Bowl Party Menu and I am trying to shake it up a bit. This is last year's menu:
Hot: Red Pepper Brushcetta, Turkey Chili, Cider Braised Brisket, Glazed Chicken Wings
Cold: Antipasto Platter, Ceaser Salad
What are your favorites? What's on your Menu?
Go PATS!!
Yep you guessed it, we're talking about ice cream. Superman has Kryptonite, the Wicked Witch of the West has water, and I have my ice cream. I've been wanting to get an ice cream maker for quite some time now and the Cuisinart and DeLonghi were the two I was trying to decide between. Both of them had about a 4 star review and I figured I'd wait until I found something better and save myself about $300 in the process. Over the weekend I was at William Sonoma and found the Cuisinart on clearance for $160.
Garlic confit has become something of a staple in my kitchen. My question is about botulism. A confit is warmed then kept in an anaerobic state, isn't that the perfect setup for trouble? Yet the French have been doing it forever. I don't understand it, can someone explain this to me?
I made macaroons last night and saved the egg yolks thinking I would make a Hollandaise Sauce tonight. Now I am a little concerned about using them. How long will they last in fridge?
Ok all you amazing chef out there, I have a question for you. What to you add to YOUR scrambled eggs to really make them pop! The youth group at my church are selling sausage breakfast burritos every Sunday morning in order to raise money to go to camp this year. Two families volunteer every week to make and sell about 200 of these burritos every week. Next weekend is our turn, and I want to really spice em up. All suggestions are welcome!!
All of the "you get one chance to cut this right or your dinner will fall apart" or, this is really touchy and will burn within two seconds things i've tried and succeeded at.....
I can NOT make and fold an omelette. Absurd. I come up with excellent mixes for omelettes, but they just end up being good scrambles. I've watched vids. What is wrong with me???
So I am making pumpkin muffins, yes they aren't in season but canned is acceptable here for me, :).
The spice question is this, the recipe calls for cinnamon, allspice, cloves, and nutmeg, If I grind all whole spices should I use less than if i use store bought ground?
It seems that fresh ground would have more punch than already ground like dry herbs as opposed to fresh.
any help appreciated.
thx
D