Posts by Chefross

Sometimes I choose to eat at the bar and find no problems at all. My only peeve is that the bar is not designed to be used for eating and I find I have to bend over more and position my body differently to keep the food from falling in...

I don't understand the reason for the flour in the first place. The recipe seems odd that way. 1 teaspoon of real maple syrup will have no effect on the flavor at all. The recipe is reminiscent of a pecan pie using the egg yolks...

First off I have found a mixture of Crisco and butter 3:1 ratio with a small amount of milk , vanilla extract and powdered sugar makes a really good spreading frosting. The fact that you don't want it too sweet is impossible. You'll...

A lot has been said about fruits and vegetables being more expensive than junk and processed food. Actually Walmart is starting to lower their prices on fruits and vegetables to help get people to make better choices while...

I got an Associates in culinary arts from a technical college, then went on to get a Bachelors in hotel and restaurant management, but wait....there's more.....only a few credits more got me a Master's in vocational education to teach...

Yes..........................I have the book. I have made the title recipe "Death by Chocolate."   Also: Zio Ciccio's Cassata Chocolate Cashew Brownie Cake Chocolate Pecan Chocolate Chunk Pie Dark Chocolate...

I know this is after the fact, but I made: wilted spinach salad with roasted beet vinaigrette, lamb shish kabobs with wild rice pilaf ...and pavlova with vanilla bean ice cream and Chaumbord raspberry coulis.

I will mince 2 bulbs at a time. I make sure each clove has no blemishes and clip off the core on each clove. I place all the cloves in a small food processor, add a pinch of salt and a drizzle of olive oil, then process. I keep it in a...

I use one of those hand held electric mixers with the beater attachments. It works great and I get a smooth product.

Every once in a while I'll make Sushi when I have a fresh fish delivery, and there are always scraps leftover when I'm finished. Most of the time it is salmon, halibut, and yellowtail or Ahi. I will put all the scraps in the food...