Posts by greyeaglem

:mad: This is the second time this has happened to me. The incidents were some years apart and so not a priority on my solving list. The other day, I made chicken dumpling soup. I make the dumplings with whole eggs, all purpose flour,...

It sounds to me like you have a really good relationship with your chef, and he has a strong interest in you. This can be an extremely valuable life lesson for you. Working with people like him can give you the same knowlege and...

My brother-in-law has always cooked his turkey really hot for the first hour or so. He stuffs it and puts it in the oven at 450 with a lid on the roaster. After one hour, he starts to baste it with butter and lowers the temp. to 325. My...

Try your best, that's all you can do. If you are conceintious and truly try, you will do fine. No one expects you to be able to jump in there and be an expert right off the bat. Like all of us, you just need to learn and you will make...

I am what they call a "supertaster". This just means I have more taste buds than the average person. I can, for instance, taste the natural salt in milk. As a supertaster, I tend to under-season dishes, and so rely on other...

You can stabilize whipped cream somewhat by blooming some gelatin in warm water and drizzling it in during the final whipping. You can use jello if you want color and flavor added. The amount used would depend on how much whipped cream...

Empenadas. Don't have a recipe handy, but you make a filling of beef or shredded chicken like for a taco or chimi. Then you make a soft dough with the fine meal you have. Roll dough in walnut size ball and flatten inside a cut-open...

Baked would be less fat than fried, but what makes oven-fried things crisp and golden brown is a combination of crumbs of some sort, and, unfortunately, oil. Anything wet can make crumbs stick, but egg wash or or something kind of thick,...

Are there any food manufacturing plants in your area? I have a friend who works in product development at General Mills and he gets free food all the time for us, sometimes by the skid full. When they reformulate a product, they run a...

What's wafflegrid? If there's a way to get burnt from a fryer, I know I've done it, but I don't think I ever had wafflegrid. My favorite is when I'm brain-dead enough to pull something out with the tongs and hold it up to drain and the...