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- Swiss Chard - Cooking - eGullet Forums
I have no idea how to use swiss chard Meaning is it the stems only that you use or the leafy part only or both??Also once I know WHAT part to use what are your favorite WAYS to use it??thanks!
- Kitchenware porn - Food Traditions Culture - eGullet Forums
I want a Paco-Jet They are only two or three G's, write an article about mad cow or something and go get one mr fancy pants! I love the idea of the paco jet Freeze some food stuff and then beat the crap out of it so much that it turns into a sorbet or ice cream Ben Gimme what cha got for a pork chop!
- Kaffir Lime Leaves - Cooking - eGullet Forums
I got some fresh kaffir lime leaves along with some other citrus I know that they are used in Thai cooking, but how? What else can I do with them? I have read that they keep well frozen Thoughts on this? Thanks
- Cracks in dark chocolate coating - Pastry Baking - eGullet Forums
Hello everyone,I'm getting quite frustrated!! When I'm making dark truffles ( dark ganache enrobed in dark chocolate - Lindt couverture ), even though the ganache is room temperature, the coating gets cracks Why is this? It doesn't happen to the milk chocolate! I then have to re - enrobe and tha
- Table Manners - Food Traditions Culture - eGullet Forums
I know there have been similar threads, but I think this is worth re-visiting I'm raising two children, four and six, and am wondering what you think are appropriate table manners for kids Common courtesy is obvious: no blowing bubbles in your milk, flinging peas, talking with your mouth full,
- Food Blog: Cusina - Food Traditions Culture - eGullet Forums
Linda LaRose aka "fifi" "Having spent most of my life searching for truth in the excitement of science, I am now in search of the perfectly seared foie gras without any sweet glop "
- Cookbooks by Women - Cookbooks References - eGullet Forums
The book is divided into chapters by ingredient (e g Poultry and Eggs or Dals, Beans and Split Peas) which include highly informative introductions and short essays such as "The Vindaloo Curry" and "In Search of Perfect Kebabs", as well as the recipes
- Frittata and shredded potato - Cooking - eGullet Forums
I make potato frittata all the time I use a cast iron skillet, 12" for groups and my 100+ year old 4" pan for single servings You can do either raw or cooked, however, raw shreds experience a lot of shrinkage (the frozen type also shrinks an amazingly large amount, like you need half a pound for a 12" skillet) I personally prefer boiled potatoes that are then shredded You can cook them
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