Posts by nowIamone

I don't have a recipe for you, but a martini is normally just the "Booze" or alcohol. So my guess would be that your drink was made with the lemon vodka, a splash of the triple sec shaken over the ice. Take the lemon and...

I have a feeling that the mother of the bride will be very unhappy with this....

In some magazine in the last few weeks I saw a mini cheese burger sitting on a frenched fried waffle cut potatoe. Ketchup and mustard side by side between the burger and fried waffle potato, cheese on the burger and a slice of cherry...

From St. Pat's past................ http://www.cheftalk.com/forums/recip...f-cabbage.html http://www.cheftalk.com/forums/food-...bage-help.html

Yes you can use it for a salad dressing. Put it in the blender with some dried onion, clove of garlic and some vinegar, drizzle the oil with blender on low. Rice wine vinegar works well here. You can add some cinnamon and tiny pinch...

DC, I just reach a small container of chopped parsely and sprinkle around the edge of the dish, hard and fast. Just like a light sprinkle of fairy dust! There is enough moisture in it that most of it holds. If you want to build...

I beleive the butterfat in heavy cream carried at costco is 40%. I find it keeps 3+/- even after opening.

Outdated or not, I still do it with 3 dishes on our menu. Our pasta dishes are a shallow bowl with huge white rims. There is always a small bit of splatter when I plate. And with our lighting in the dining room, it has to be...

Could your friend be thinking of a cake with almond paste, or marzipan in the filling? Be careful of adding to much almond flavoring to the batter.

You may have had them as a "butterball. " In most cases, they are a butter dough, rolled into a ball, baked and then rolled in powdered sugar while warm. Then the variations by region, nationality or family heritage. And...