Posts by pcieluck

Where I'm working right now, it seems the longer time goes by, and the better I get at my job, the less cooking I actually do.  To a degree, I understand this.  There are things that need to get done, and I do precisely that,...

instant yeast is obviously not as powerful as fresh yeast, not even close.  you've omitted molasses, therefor giving your yeast less food to cause rise, malts also feed yeasts longer than honey.  that rise time seems...

Egg whites... The white part of a fried egg; or hard boiled eggs for example.  The way it tastes and smells both make me gag instantly.

Pete, I agree that mounted butter and cheese make the best sauce, but that's the "cheap version". I assume the guy having his father cater was on a bit of a budget

Turkey with.... roasted corn puree, roasted potatoes and carrots.   soups... a few of those vegatables make fine soups by simmering them until tender, pureeing, seasoning, and adding enough of the water they were cooked in to...

my recipe for one, multiply by 60   pasta for one: 1 egg, ~1/2c flour, 1 tsp olive oil, 1 tsp kosher salt   sauce (the cheaper version) 1 tbs butter, 1 tbs flour, 1c milk, 1 c Parmesan, 1 tbs sour cream, salt,...

I'm yet to eat a veggie "burger" that i've found pleasant.

this conversation could tie into your other post. but no puree i've ever made needed more than a half hour of cook time.  usually simmering whatever it is i want to puree, then puree, then adding seasonings, dairy products, and...

I just wouldn't get carried away.  This can be an amazing dish if we take a less is more approach.  Prepare your beef and pumpkin puree separately, and plate them together.  Those spices will work, but remember that...

Won't argue with that. Hell make a salad of nothing but basil and throw some bocaccini in there. It's a very good combination of flavor; I just thing fresh mozz is best exactly how it is, and basil best raw and added to a finished...