Posts by Granny Smith

I don't know where you live, but in the south an apple stack cake would be perfectly suitable for a baby shower - even traditional,

If your au jus is lacking richness and depth, try seasoning your roast with a tablespoon or so of instant coffee, along with the herbs, before dredging it with flour. 

I hardly ever go to Cave Run and never go to Lexington. (I get lost) I have 65 acres and 2 stocked ponds, so I fish here and I can cook just about anything I'd eat out. I'm seriously considering opening a restaurant here, since there...

Quote: Originally Posted by KYHeirloomer  It's worth a try, Granny. But I'm not very confident. Dry packed is the only way to assure proper searing. Alas, I've never seen them available in central...

Might it help to allow them to stand, uncovered, in the refrigerator for an hour or so before cooking?

I can't add much to what others have said, except to suggest using an iron skillet instead of stainless (or whatever your friend is using now). It could take as long as 10 minutes for the pan to get to the proper temperature.

I'm not a chef, but will try to answer anyway, since I seldom follow recipes, but make a lot of my own.   The first thing you need to know is how the various ingredients work in a recipe. For instance, you know that butter...

When writing your menu or specials, do you follow trends or are you a rebel and do just the opposite of what's trendy?

I've frozen starters before and it didn't hurt them. Why not freeze half and keep half in the refrigerator? That way, at least one of them should survive.

Toast with peanut butter, sliced bananas, and a sprinkle of curry powder.