Posts by mrsbushaxe

Greetings!   I tried your perfect yellow cake recipe today and made cupcakes.   While the flavor was good I think it's just to dense for a cupcake. They turned out more like iced muffins.   I followed the recipe exactly for...

I bake bread almost daily since the first of the year when my son and I decided to only eat from scratch stuff for a year. In my opinion, you need more salt and make sure you are using sea sslt not the iodated "table"...

Mine is The B-Spot in the Cleveland, Ohio suburbs. Burgers cooked to perfection, the best garlic & parm wings you've ever tasted, and grown up milkshakes with hand dipped ice cream and liquor. (Vanilla Bean with...

I never complain, unless there is a foreign object in my food and that has yet to happen. I just don't return.

My suggestion would be to use King Arthur Sir Lancelot Unbleached Hi-Gluten Flour made by King Arthur Flour Company.

I have been using the recipe that is included in this article, "Bread Baking With Sponges."   It has worked perfect for me everytime with a 9 to 10 hours preferment here in Ohio, USA. You in South America would...

Greetings!   Today I received the following email from paypal   "Your subscription to Premium Membership - $1.00 per month or $12.00 per year Subscriptionhas been cancelled by ChefTalk.com. You will not be...

Still cool here in Ohio just east of Cleveland and the spring flowers are not blooming yet but I did notice the chives are up ;o)

I had this same problem when I was attempting to do my yeast breads in my Cuisinart food processor, I tried it using both the dough blade and the metal blade but the bread was always dense.My solution was to use the bread machine on its...

Mines a Regal that's about 15 years old and I use it at least 3 times a week to knead and sometimes do the first rise. We eat a lot of rolls or buns and pizza here and it's a huge time saver for me. Occassionally, I forget the...