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Posts by Mezzaluna

Welcome to the community, Schneid! I just came home from a fine dinner of sushi with a bowl of miso soup, so my mouth is watering right now.    I hope you're able to recover more of your senses of taste and smell soon. What a severe handicap for someone who's passionate about food and cooking! You and your husband must be closely attuned in this realm to be able to communicate in such a way.    We know you'll enjoy the cooking articles, reviews of equipment and...
Marya, Kanehokegirlinaz, our Hawaiian moderator for this forum, will be disappointed to have missed being the first to welcome you, but I get to do the honors!    We're delighted to have you with us and hope you find this to be a supportive, informative and fun community to be part of. The Professional Baking and Pastry Forums are excellent! I'm a home cook, but it's one of my interests, so I've done a good deal of reading there. The members here are the treasure of...
Hello Cerise! We're happy to have you with us. A whole lot of us envy your access to wonderful produce and seafood- I know I do. (But we have better bratwurst.  And cheese.  You win for wine.    We home cooks have a veritable wonderland here. We have tens of thousands of pros and home cooks from all over the world to talk with and exchange ideas (and recipes) with. There are excellent cooking articles to draw upon and learn from. Reviews of equipment and cookbooks...
Welcome woodwaster! I'm a home cook too. You'll find this place is excellent for those of us who want to expand our repertoire of meal options, up our confidence in our cooking skills and boost our general information about food and cooking.   Do take some time to explore the entire site. The discussion forums are extensive, but we also have cooking articles aplenty, photo galleries, reviews of equipment and cookbooks.... Good thing we have a search tool to help you...
Why boil them at all? I've stopped using boiling water and now prepare them in the oven!   Preheat your oven to 325F. You can place them directly on the rack, but I put them into muffin tins (I like the mini-muffin tins). It's much easier to place them in the oven and remove them. After 30 minutes, take the eggs out and put them in ice-cold water for 10 minutes. Some of the eggshells may have brown spots on them, but usually it's only on the shells. Now and then,...
Just an observation here, but I seem to see a lot more recipes using self-rising flour in the southern U.S. than elsewhere. Admittedly, I see a lot more recipes from the U.S. generally than from elsewhere since that's where I live.   Most of those recipes are for quick breads: biscuits, (which in the States would be similar to scones); tea or breakfast loaves such as banana bread, zucchini bread; and bars such as brownies, etc. I've seen it used as a coating for fried...
Welcome Cooperspies! I had to Google where Yarrawonga is, and one thing led to another. Before I knew it, I was "standing" in front of Coop's! You have to marvel at Google Street View.   We're delighted to welcome you here and hope you enjoy being part of this community. Besides the discussion forums we have cooking articles, equipment and cookbook reviews, an excellent photo gallery (full of pastries!) and more. The search tool will help you explore the entire...
Edye, I'm a retired teacher/reading specialist. I taught at all grade levels for 30 years, mostly middle school students. Fourteen of those years were with students who had physical disabilities.   I've been cooking since childhood. My mom and grandmother were excellent home cooks, and I learned a lot from them. My mom was especially adventurous for her generation, I think. No canned soup casseroles for us! We were eating homemade Greek, Puerto Rican and Chinese...
Welcome, Jonathan. We have a contingent of butchers here and have had some really interesting conversations over the years around meat, heritage cuts and breeds, etc. For example, we had Bruce Aidells here a while back to talk with us about sausage and meat. You can find that discussion in the forum section "Q & As With Guest Professional Chefs" at the bottom of the forums page. But there are threads aplenty on the subject of meat!   If you're going to be part of...
Hello Edye! Welcome to Chef Talk. It sounds like you're about to make a big step, from home entertaining to cooking for crowds. It's a good thing you found us! You're going to want to do a lot of reading here, perhaps starting in the Culinary Students' forum. You'll be happy to know that all forums are open to us home cooks to peruse, but we must consider all of the professional forums as "read only", and not post there. All questions must be posted in the General...
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