Hey, just looking for some feedback that I can use for the future...
I made a swiss cheese fondue for a party the other night. The taste was good, but it was kind of gritty, like the cheese didn't melt all of the way. Shouldn't it...
Got a new fondue pot so last night was steak chunks cooked in a tomato ginger beef broth, with corn on the cob, cantalope w/lime juice, and tomato ginger rice. Turned out very tastey. Not too bad for an impromtu meal.
:) That's a whole other rant. Short version: their pickiness is somewhat (greatly) abetted by my wife, who is also a picky eater. With my gentle nudges, she is getting better. I think your mother and I have similar viewpoints, though.
Ok. I have four kids ages 3 to 10. I like to experiment and make new things, but I'm hampered by my very picky children. I've made so many meals that they just refuse to eat. (One kid doesn't like potatoes or cheese! How does that...
This sounds yummy (although I'm probably the only one in my house who thinks so). Would adding an acid like lemon juice or vinegar let you keep it longer, or would that adversly effect the taste?
I tried boiling down the juice with about half the sugar I would usually use, and it worked out well. It was a bit sweet for my taste, so I'll probably use less next time, but the kids loved it. I made about 3 times what I used on the...
Just looking for some good techniques for making a fruit syrup that is nice and thick. We get a lot of grapes from our garden, and I would like to use the juice for some syrup. I've tried a recipe with a whole lot of sugar, and it was...
