Posts by KevinVilla

Thanks for the advice. Btw, I saw the other threads, I just wasn't sure if the restaurants they mentioned were still open.

I'm planning on going to Italy this summer, and I was wondering if you guys had any recommendations on places to go or things to eat. Ideally, I plan to stay in one or two regions over about 2 weeks, and I want to try real Italian food,...

I plan on going to New Orleans in July, and I was wondering if you guys know any awesome restaurants in the French Quarter that are still open. Speaking of which, thank God Cafe Du Monde is still there.

sounds like lechon. Mmmm, lechon. In the Philippines they stuff the cavity with lemongrass, no marinade and I'm pretty sure they don't brine it either. Then again, I think Filipino pigs are a whole different breed from American pigs. ...

Speaking of crawfish boils. . I had a neighbor from louisiana some time ago. He held an annual crawfish boil in his backyard. People would kill to be a guest there, it was that good. I always wanted to know, when's the best time to...

my guess is something to do with the sugar. From what I remember from Cook's magazine, white sugar will crisp your cookie, which is why the outside is a little crispy. On the other hand, sugar also promotes browning, so it's a little...

12something crepes with bananas, nutella, and dulce de leche and about 80ish lumpia (Filipino egg rolls).

I've been making nutella-banana crepes for a while, and a recipe I can't find anymore suggested that I mix the nutella with a bit of heavy cream and heat it. I do that, and the nutella looks really nice, thin, and shiny. But after 10...

I checked the links and did a google search, and I still don't understand- what exactly is a bleeding armadillo cake?

Thinking about making a yule log this year. I was wondering, how heavy is a yule log? Is it as heavy and chocolate-y as it looks in pictures? And is there any way to lighten it?