Posts by Penguin

This one is a favorite of mine: Peppered Roast Rub ¼ cup ground black pepper 2 TBSP ground white pepper 2 TBSP salt 1 ½ tsp. thyme 1 ½ tsp. garlic powder 1 tsp. onion powder Combine all ingredients and store in an airtight...

There is a small Mexican restaurant in our town that makes the most amazing salsa from scratch every day. The salsa is very thin with the same texture and consistency as Tabasco sauce (thin, bright red, with a few dark flecks mixed in)....

Thanks Chef John Paul, sorry to has taken me a week to respond. Would you mind explaining how the oxygen in the air would accelerate the saturation of those open unsaturated places? Does this mean that unsaturated fats can turn into...

This looks great! Can I ask, what is in poultry seasoning? Thanks, Emily

What an interesting thread! Shel, to answer your question it depends on the product. There are some products that I will only purchase if I can get the very best in quality. If I can't afford it financially or can't afford the...

Yes, I use sugar, water and cream of tarter. I can't wait to try a new batch- thank you!

I actually can't eat corn syrup but I make a substitute with water and sugar. I'll experiment adding some of that to my chocolate syrup and see how it goes. It may not work as well as corn syrup but hopefully it will help the chocolate...

Thanks Jenni, that's a great suggestion.

I make the following chocolate syrup recipe to serve over ice cream or to make hot chocolate. Most of the time it stores well in the fridge for a few weeks, then other times the sugar starts to crystallize after a few days. Instead of...

Thank you! These are great suggestions. I'll continue to keep my main supply in the cold storage room in my basement, then I'll look for a smaller, airtight container to use in my cooking area. Thanks!