I had some fresh Basil which was going dry, so I decided to make it into a sour cream dip (don't ask me why I didn't think of making a simple pesto before I add
So, I was following a recipe in an Amish cookbook that was pretty minimal on details: Baked Pork Chops Put a layer of thinly sliced potatoes into a b
Based on my subjective experience, Indian food at restaurants is more expensive than Chinese. This seems to hold across restaurant classes, low end takeout is a
I'm thinking of cooking some steak and storing it for later use in a cold salad. If I cook it to medium rare and cut it into strips and store it in the firdge,
I was reading about frying in On Food And Cooking this weekend and it mentions that frying works so much better than oven cooking because oil has a far higher s
So a basic bread recipe might look like (off top of head, not sure if these amounts make any sense) 100 Bread Flour 30 Water 1 oil .... I know the flour i
I want to make root beer, what are the ingredients required to produce that signature flavor?
I have fond memories of deer hunting with my uncle when I was younger... not only for the thrill of the hunt (as I'm sure most do), but also for the spoils: ven
I've been trying, on-and-off when I have time, to make tomato sauce from a 5 1/2 oz can of tomato paste, but haven't figured out the right proportions of ingred
I've been making peanut butter cookies, but skipping the step of pressing the top of the cookie down with a fork. What does this step do for the cookies?
I have been allergic to chicken my entire life, and I am looking for a chicken substitute for a variety of recipes. Of course I've heard the old saying that "e
A recent question tipped me off about juicers. I have heard of them before, but I had always written them off as TV informercial gadgets that were not really us
My wife and I were eating some rotisserie chicken the other night and she commented something to the effect of "I think they brined this because I can taste the
I've been experimenting with soups recently and trying different recipes, and I've found that I often come out with a good soup that's a bit too bland in taste.
Preliminary So I found this simple pot roast recipe here. I have cooked this plenty of times, but for some reason lately, the 'stew' or chuck roast beef is tur
My answer to this question (link) prompted a question in my own mind. I wanted to share some tips regarding when to add herbs, spices, aromatics, etc., and had
What type of Rice is best for Indian Style Rice Pudding?
About three years ago, we replaced a one 10" skillet with another, both Macy's Tools of the Trade anodized aluminum teflon skillets. (The teflon coating didn't
Yesterday I was cooking for someone and was planning on making a bolognese sauce, but when it came to start cooking (ie. after doing my mise en place), she aske
This weekend I will be in possession of 100 lbs of beef suet (which I'll be getting from a butcher friend) and plan to render it into tallow. I can't even begin
As I mentioned in another question, I'm about to undergo a 100 lb suet-to-tallow rendering process. The problem is, as much as I love tallow, I've never render
So I have a lot of those drink packets that you just add into a bottle of water and shake. It's pretty much adult kool-aid. A while ago my wife and I went a l
All, I would like to cook spare ribs to a fall-off-the-bone consistency. I don't have access to a grill. I know how to do that with pork shoulders (dry rubbe
When peeling sweet potatoes, should I just peel the outermost layer, or should I be peeling off the white part as well till I hit the orange inside? Should I ke
How can one prepare mint for a Mojito a way that will optimally extract its flavor? Are there any other factors that are important while making the drink?
I recently became addicted to the taste of fried bell peppers (green specifically because that's what's cheapest) as an ingredient in meat dishes. However, in m
I recall reading that you should not salt beef until after it is cooked or it will dry the beef. Yet I see recipes that call for salt in a beef marinade. Is it
Is it a pasta or a dumpling and what is the difference? To me, a pasta is smooth and shaped and doesn't have any "filling" (but can have ingredients added to
I spilled some sauce in the oven, so I decided to clean it today. I wiped the bottom and glass door, but the rest of the stuff was crusty and stuck to the botto
When making a thick simple syrup (1 part water, 1 part white sugar), how can I know when I've cooked the sugar for long enough? Is it possible to overcook this