Posts by cinabun

I have a recipe that I use a lot. The good thing about this is that you make the dry ingredients and can keep them for 3 months and make a batch as you need when you add the wet. 8 C. all-purpose flour 1 teaspoon ...

I recently had two leftover baked sweetpotatoes (the dark orange type--maybe yams?) . Anyway I didn't want to waste them so I took my favorite banana bread recipe and subbed the very soft, skinned mashed potatoes. I also used a lot of...

Pete thanks a bunch!! I am about 75 miles south of Indy so a good distance from Chicago. We are headed to Lafayette this weekend but no further north. Thanks for the tip I just may try that. Marmalady--That may be a bit more of...

Not to worry Cape Chef. I am open to any advice. Thanks folks, for all the imput, I will certianly take it all. Given all the cautions, can an acceptable dish be made with the frozen scallops availble?

Thanks, only makes me avoid them tho. I have never seen any fresh ones here in the midwest-- so far from the sea!

My husband really likes scallops, but I have never done them. What is a good way with a tasty sauce? Are the small ones better than the larger ones, and why or not?:lips:

Hi mermaid--this is the place to get lots of information! Ask a question and actually get an answer. Welcome. I have been just reading and reading. I love it.

Thanks bouland--I love sauces and these will go a long way to expand my repertoire.

UHH--I do have another question. What seperates Stock and broth from A demiglas( I truly don't know how to spell that) I looked in the regular dictionary, but no help. I think that is the right term???

Roon, I would certianly encourage you to take the classes. I have not had the opportunity to do that, but I would if the occasion popped up. One magazine that has a lot of good instruction as far as terms and step by step visuals...