Posts by Leethequeen

I agree with Pete about Food Arts and would also recommend Fine Cooking and Saveur. I would suggest going to a newsstand and looking through the various food magazines to see which ones appeal to you or go on web sites to get a feel for...

I have been given a lot of fresh kumquats. Does anyone have any recipes using kumquats that they can share. Thank you.

I'm having trouble too. I've made this bread before a few years ago and it came out perfectly. Now it comes out with a fine crumb and few holes. How many times should I be doing the stretch and fold? Could I be overproofing it? I'm...

For added collagen why not add chicken feet?

Google for lefsa recipes. Jsut remember to roll them really thin, roll them around your rolling pin and unroll on the burner or into the pan and try not to get them too heavily coated with flour. I cook mine directly on the burner of...

I think it goes all the way up the chain to top management and their attitude to the workers under them. If people are well treated with respect shown for their jobs and how they do them you do not get his kind of behavior. I think...

Most Chinese broths are made with chicken bones, pork bones and chicken feet. The chicken feet add gelatin and a lot of flavor. If you cook it on a low simmer and skim constantly you will get a clear broth. Be very careful when you...

I've lived in Alberta, British Columbia, Ontario and Quebec and have travelled through the other provinces, have lived in Boston and now Fort Lauderdale, travelled through most of the States (except Alaska and Hawaii). Internationally -...

I have been asked to make gumbo (chicken) for 100 people for an upcoming function. I've only made gumbo in small batches before. Can someone give me a recipe for a large quantity recipe. Thanks.

I inherited my grandmother's recipe box - many of the recipes say "add enough butter (or flour)". I would phone my mother to ask her how much to add her response would be "until it is the right consistency"....I...