Posts by jls988

I can't stand terrines and pates. The idea of eating cold pureed meat in savory jello is revolting to me. The stuff usually tastes fine when I eat it hot while testing for seasoning, but once it's chilled and married with the aspic,...

Hi all, I've committed myself to making passion fruit cream puffs. I'm sure the idea isn't original, but nevertheless I don't have a recipe to work from. I have base recipes for the pate a choux, pastry cream and how to lighten the...

I need help deciding if a recipe is Cuban or Caribbean. I have a vague idea of what these cuisines entail (beans, fish, fruits, etc...) but I'm not sure that I know what distinguishes Cuban food from other Caribbean cuisines. Thanks...

The judaism 101 website was especially helpful. Thanks for your help!

Hi all! I'm working on a project that involves categorizing recipes. One of the categories is "special events". Now, I know what a Thanksgiving recipe is and I know what would be good for Christmas. Where I'm hung up is the...

I'm currently working as a magazine editor and am interested in culinary school as a way to transition to the food magazine genre. What can anyone tell me about the pros and cons of these two schools (FCI and ICE)? (I also welcome...