Posts by DevelopingTaste

Siduri and Chefedb, You both were talking quantities, but about different items, and unfortunately I got confused in the conversation creating MORE confusion. Let me set it straight.... Siduri was referencing the quantity of meat in...

Quote: Originally Posted by siduri  Are you cooking for a restaurant?  How many people?  Who is this audience? A pound of turkey! whole package of peppers?  how many people is this...

Quote: Originally Posted by chefedb  Yes, a lot more. You could make your own nut to go out and buy all the things seperate for home cookings   small volume does not pay. ??   When you take...

Quote: Originally Posted by siduri  Are you cooking for a restaurant?  How many people?  Who is this audience? A pound of turkey! whole package of peppers?  how many people is this...

Quote: Originally Posted by chefedb  As Phatch said above sodium bicarbonate will cut the accidity , but if not used correctly will tend to make the sauce darker or even brownish. Lemon does not cut acid it is acid,...

Quote: Originally Posted by siduri  Those who know tomatoes, know there are different types of tomatoes, and their acidity or sweetness comes from their ripeness and the different strains or types of tomato, and...

Cooking expertise appears to me like a scale ranging from poor to excellence, and never quite knowing where along the scale one falls.  My mother was excellent, but it was simple cooking.  I look at shows like Top Chef, and...

Quote:Originally Posted by Sparkie Are you using fresh herbs. If not, start by switching to fresh. That might bring the earthiness you are looking for. Add them for the last 20 minutes or so of simmering. Some herbs can turn a lil...

Thanks guys,   Any suggestions on my Oregano question?

Would love feedback on "Cooking up a Storm" put out after the hurricane ripped through New Orleans. I've used some of the recipes, and have loved all I've tried, especially the red bean and rice and the black bean soup. We use bacon...