Posts by Jellly

I believe that Igannon's comment about operating equipment at 14 will limit the work you are able to do, however here are some other suggestions -    -Find out if there is non-profit in your area that operates a soup...

Thanks.  It is good to know I am not completely alone in that belief, then.   But I find nothing wrong with putting a scoop of vanilla ice cream on a warm bowl of peach cobbler.  Yum!

If you would really like to understand some of the guidelines for developing your own cake recipes, I suggest checking out "Bakewise" by Shirley Corriher.  It is popular enough that you should find it at your local...

Sure, here is the link - http://www.plateonline.com/   Even though the subscription is free, friends tell me it takes a good two months before your issues start.  You can browse all of their recipes online to get an...

As far as normal kitchen ingredients (ie, not spoiled or rotten), I just can't stand the smell of lamb stock.  I don't mind eating lamb, but when the bones are roasted and water is added - yuck!

Congratulations!

Even though this thread was started a while ago, I am going to speak up for Plate magazine.  It is a free publication you can sign up for on their website.  I have been getting it for years, but recently they have made quite...

  ...is like cheese on fish.  Or, at least I have had the belief that putting a quenelle of sorbet ON a warmed dessert is a culinary no-no.  Ice cream creates a self-saucing dessert.  As the ice cream melts on a...

Be sure to bring your own tools and uniform, if possible.  Also, bring a small notebook and a pen.  They will most likely give you a tour and start you off with fairly simple prep tasks.  Ask for a demo to be sure you...

I have now tried 3 of Lahey's recipes (the guy that started the no-knead craze) and am already planning to make more.  The flavor of the bread seems more complex and less yeasty.  The texture is a wonderful crust with a...