Help!I have radio interviews coming up in a few days in Orlando, Cincinnati and Boston. If you are from that region please let me know what their "signature foods" are.Thanks
I currently buy my bread flour at Costco in 50-lb bags and I admit I haven't tested it side-by-side against other flours. However, I found that nearly any food item I ever bought at Costco is of high quality. But I'll follow your...
I have been baking my own breads, bagels, focaccia, pretzels and other yeast products for decades but I never used King Arthur flour, so highly touted by its users. Is it really better than plain old bread flour? Is it worth the extra...
I do cook hard-boiled eggs but I find 10 minutes (using the method you described) is enough for large eggs. I try to use minimum cooking time to avoid the greenish coloration (caused by sulfur) around the yolks. I use the US Egg Board...
No problem, Wendy. I used to prepare quiche for a large number of people while in catering and a hotel pan holds 2.5 times normal 9-in quiche recipe. Depending what else is on the table, a 9-in quiche serve 5-7, thus a hotel pan serves...
If NY Assemblyman Felix Ortiz has his way, this thread becomes moot -- he wants to ban ALL salt in NY restaurants' kitchen, having violators smacked with a $1,000 fine for every salty dish. NY cooks and chefs, of course, are up in arm....
I never tried growing chervil--it is a rather bland herb though very pretty on top of soups and salads. English folks like it--their taste generally prefers not-too-aggressive herbs and spices. It is a cool-weather herb and I would...
