Posts by karendf

quick question:   what is the main difference between standard sugar and white refined?  My answer is that it is a step less refined than white.  But my question and concern is if it has some different reaction in...

I agree with all the cleanliness arguments and certainly when we're talking about livelihoods, it goes in file 13!   But another take on this,living in Mexico, people eat on the street an awful lot, and I know even myself I...

Sorry for taking so long to get back, I'm been busy at work and baking goodies to sell.   Back to the rhubarb crust, the recipe calls is a flaky piecrust, but it never reached that point, is was raw.  Flour, salt, butter,...

Perhaps, this will sound weird, but I can't stand super chipper waiters or waitresses like the kind at Red Lobster or Italiannis...I'm not their best friend, I just want to eat.  I actually would give them less of a tip for being...

WELL, no I'm not a student anymore...BUt it wasn't a B.A. either of B.C. Bachelor's in Cooking???     but I think I'll rather be a life-long one...   but listen the curious part is that a chef friend from a nice...

Quick question:   The recipes I'm finding for rhubarb pie do not ask for pre-baked crusts....which seems not right.  I made one last week from a recipe book called Sweet Melisaa without baking the crust and it never...

You feedback has been wonderful, thank you very much. That link, Bazza, was very interesting as well, i'll have to share with others, it merits a closer look. My question comes from a homework I was given, but we weren't given much...

This question runs the risk of being either stupid or naive..but here goes. What basic rules do you follow when planning a menu? If you were to plan for Italian, for example, would you stick with dishes from one region? Would you...

Thank you for your advice for the stains, they did come out by using some bleach plus hydrogen peroxide, my hands worse for wear, and I just picked up some oxy clean for my current problem, also with chiles. I made mole poblano, which...

Well, I will try the boiling water method later and see how that goes. As far as the mole...it was poblano, well, about three types of chiles, sesame seeds, clove, tomatoes, onion garlic, I'll pull out the recipes later...but be...