Posts by doodle

Oh, all great ideas. Because I will be prepping these dishes for wholesale I will be starting with the simpler, less time consuming ones first --and cross my fingers they work well I won't be starting for a few weeks at least but I...

I am going to be partering with a local lamb producer and she wants me to try to use up everything from the animal - she was hoping I could make pate from the liver, kidneys, ?I don't know what else? I will say at the outset, I am a...

thanks Dillbert - Great question & I had wondered if the order would make a difference. I do know he has not had a great deal of experience in the world of baking pastries from scratch but has mastered many of the other gluten-free...

I have been making butter tarts for over 40 years, but only mixing two dozen at a time for our own enjoyment. Never have I not had my sugar dissolve - ie. go "grainy" on me after they have been cooked and cooled. Now I have...

OK OK you're right, I forgot how specific I should have been, sorry :p but this forum is far more aware of this fact than the "average" person and I have found that most people group peanuts in the same category as...

That is precisly why I asked my question. I do include all of my ingredients (except for lumping spices and herbs if there are quite a few) but b/c I have no personal experience to draw from I would never want to mislead anyone by...

I've started to use a small amount of wine or beer in a few of the homestyle comfort food meals I make (for my store) which as we all know brings a wonderful, mild flavour to food. While I know the effects of the alcohol itself...

thanks for the advice everyone, I will recap to make sure I got it right but first I will answer your question boar_d_laze (-- I will also try the brine ingredients and ratio you suggested) When I said unseasoned, I meant not pumped or...

I took the after cooking flavoured pork water and added it to my carmelized balsamic onions which I deglazed with some white wine. I love pan sauces Koukouvagia and so I take advantage of using them when ever possible. Fortunately this...

pork loin - not tenderloin - I know it is small but it is a plain loin doodle