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ISO: The Little Pie Shoppe 'Rum Cake" Recipe

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by LJS 12 years ago

This is only for those with LONG memories, but I thought I would give it a go. There was an excellent bakery on the west side of Yonge Street, near St. Clements, about 6 blocks north of Eglinton, f...

Share your favorite YouTube cooking videos

Rmis32
by Rmis32 6 years ago

I've learned to make some dishes by watching cooking videos on YouTube. Do you have any favorite dishes or favorite chefs/home cooks that you follow on YouTube? Please share.

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How To Get Egg Batter to Adhere to Chicken?

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by zackly 6 days ago

Any tricks to get eggs to adhere to chicken breasts when making Chicken Francaise? I flour then dip the pounded cutlets (scallopini) in beaten eggs. I then pan fry in olive oil and butter in a me...

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Shortbread questions

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by tweetie 6 days ago

I've been on a cookie odyssey since the pandemic began and now it's onto shortbread. In reviewing recipes there are two camps it seems. One uses granulated sugar, the other, confectioners. Some ...

What’s your most used pan?

CHSeifert
by CHSeifert 15 days ago

My most used pan has always been a sauter pan in non stick. Why ? Because I use it for frittatta/egg cake every other week and use it at least once a week for reheating leftovers from the da...

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Lazy Person's Bread

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by zackly 6 days ago

I’m no baker but I make the simplest bread that’s quite tasty. I put four cups of flour (I use two cups each of AP and bread flour but any combination of the two can be used) into my stand mixed ...

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Would a panna cotta layer cake be stable?

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by sjslugette 7 days ago

I want to make a 8" cake with three layers : pistachio cake bottom, a layer of vanilla and a layer of mango panna cotta. I imagine I would use a cake ring and put each layer on, refrigerate till se...

COLD VEGETABLE & PASTA/GRAIN SALAD! Home Cooking Dish of the Month (May 2015)

Sandwich_Sister
by Sandwich_Sister 5 years ago

Welcome to the reporting thread for the May Dish of the Month. This month we'll all be creating some wonderful cold vegetable and pasta/grain salad. How will you prepare it and what ingredients wi...

ISO Banoffee pie (classic) recipe

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by CassandreTl 10 days ago

Does anyone have a reliable recipe for classic banoffee pie? Here the thing: I have never eaten a banoffee pie. I'd like to make it for my mum ; she tried it while travelling and can't stop talk...

Kentucky Fried Chicken's 11 Herbs and Spices Reverse Engineered

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by scrumptiouschef 11 years ago

Ron Douglas shares the ingredients for his version of KFC's 11 herbs and spices recipe — 1 teaspoon ground oregano — 1 teaspoon chili powder — 1 teaspoon ground sage — 1 teaspoon dried basil —...

How to make tsukemen broth creamy and thick?

Chili_Junkie
by Chili_Junkie 4 years ago

Hello dear Chowhound community, I love ramen and make good ramen myself. (White tonkotsu for 13 hrs, marinate my own eggs, make my own chashu, make my own noodles). While visiting Tokyo in Mar...

Cost, search for the right Rondeau and other musings

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by ceasar2k6 10 days ago

This post maybe a bit jumpy in topics, but I wanted to share my journey in the last month. Much of it was reading and research, other part was guessing, doubting, and asking questions. I hoped t...

Is it possible to pressure fry at home?

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by Dylan 16 years ago

Most people know that one of the "secrets" to KFC (personally, I'm a fine of the stuff) is the fact that they fry it in a pressure cooker. Now, an industrial pressure fryer is a pretty scary thing ...

TOMATO PIE - Home Cooking Dish of the Month, August 2018

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by masha 2 years ago

Welcome to our Reporting Thread for our August Dish of the Month (“DOTM”). For those new to our DOTM series, the purpose of this thread is to encourage hounds to prepare the selected dish througho...

Stuffed Clams (Rhode Island Stuffies) Recipes

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by zackly 8 days ago

I've been making the same basic stuffed clam recipe for ions. It's an attempt to replicate stuffed clams offered at a former Italian restaurant in Stamford, CT Sbaia's Open Door, that's been closed...

Creamy Garlic Dressing Recipe? (Chicago style)

tiffeecanoe
by tiffeecanoe 8 years ago

I miss the amazing creamy garlic salad dressings popular, or well, once popular, in Chicago restaurants, especially Italian. My all time favorite will always be from Tony & Lil's that used to be i...

Pecan Pie that is not runny!

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by rjlebed 10 years ago

I make all the desserts for Thanksgiving. That means that I try to make 7 or 8 different things. Despite the fact that there are lots of interesting and delicious desserts, there is always someon...

Scorchprints--A Suggested Method

kaleokahu
by kaleokahu 2 years ago

We have many, many discussions here about pan evenness, but short of FLIR thermographic imagery, how do we *really* assess and compare evenness? Using IR and contact thermometers will drive you c...

Palm Restaurant Cookware

Chemicalkinetics
by Chemicalkinetics 10 years ago

I am sure many of you have these the Palm kitchen goods (from towels to pepper mills) at Home Goods. I don't see them anywhere else, yet they are abundant in Home Goods. It got me thinking. Does...

Ribollita

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by celyty 9 days ago

I am hoping someone could direct me to Marcella Hazan’s ribollita recipe. (If not, I am interested in your favorites, but I really really want Marcella Hazan’s.)