+

Welcome to Chowhound!

We've curated the best from the Chowhound community discussions into this feed. Create an account or log in to personalize your experience and live your best food life!

You are viewing page 5058

Reload from page 1

Layout:

Buche de Noel Success

n
by Nancy 14 years ago

I made the Cake Bible's Buche de Noel for Christmas Eve. It was a success. I used Scraffen Berger chocolate, and cream from Ronnybrook Dairy. I also candied rosemary leaves, made "dirt" out of c...

Breadman Panini Maker VS George Forman Grill

c
by coll 14 years ago

Received Panini Maker as Xmas gift: but I already have, and use relatively often, a Geo Foreman Grill. This new contraption looks to be similar but is only usable for panini type sandwiches. Not...

3 Pounds of Pecans

c
by Chuck 14 years ago

A neighbor called - she has more pecans than she knows what to do with. Scrolled through this board and didn't find anything - any suggestions?

New KitchenAid ravioli attachment

g
by georgeb 14 years ago

Looks intriguing. Has anyone tried this new KitchenAid attachment?

Poaching a side of salmon

s
by Something's Fishy 14 years ago

I'm interested in poaching a side of salmon which has been filleted. My question is...is it better to do it with the skin on? Skinless? Remove the skin after poaching? I want to serve it whole, on ...

homade gifts-thanks and question

l
by Luther 14 years ago

Thank you to all who responded to my homemade gifts question a few days ago. I didn't have time to make many of the suggestions but am keeping them on file to make next year. I did make the rose...

metallic-tasting lemon-poppy seed pound cake

p
by phoebek 14 years ago

I recently made a favorite lemon-poppy seed pound cake recipe in a metal bread pan. Although I can't be absolutely positive, I think I used the same one I've used in the past. However, the finished...

James Beard's Christmas Pudding question

t
by Tom Meg 14 years ago

This recipe calls for "1/2 pound mixed peel (orange, lemon, and citron)", finely chopped AND "the rinds of 1 orange and 1 lemon", grated What exactly is the difference between a citrus fru...

Need Japanese Ginger Salad Dressing Recipe

t
by texasmensch 14 years ago

Hounders, I'd love to get a Japanese Ginger Salad Dressing Recipe. We are making sushi and would love to have an authentic salad dressing to accompany the sushi. Suggestions always appreciated...

Leite's Culinaria: a website too good to not share!

c
by Carb Lover 14 years ago

Hope it's kosher to start a thread about one particular culinary website. Thanks to a recent query about molten chocolate cake, I cyber-stumbled into the linked site. I assume that some of you may ...

HELP! 1st time cookie baker -- the Spritz cookies look like pancakes!

f
by FrankT 14 years ago

At my age I can do without a Christmas tree and without outside decorations, but I do miss the smell (and eating) of home-made cookies during the holidays. Soooo, I thought I would be adventuresom...

Silicone?

l
by loofahgirl 14 years ago

I got some silicone bakeware for xmas -- a cake pan, cupcake pans, and a loaf pan. Anything I should know/realize before I go ahead and try it out? Thanks!

Tiramisu Eggnog Trifle: too many flavors?

d
by danna 14 years ago

Below is a link to this recipe on Epicurious. I want to use my new trifle bowl, and I like the idea of an "eggnog" dessert, but is there too much going on here? Can it be tiramisu and eggnog at t...

Need ideas for Christmas day hor doerves!

n
by NancyH 14 years ago

If we weren't doing a traditional feast of seven fishes Christmas Eve, I'd have shrimp cocktail or coconut shrimp or something. We're having two other families over, so would like to have a cockta...

Short rib meat/liquid proportion question

s
by Shawn 14 years ago

I am planning to make a raised short ribs with Dijon mustard recipe from epicurious on Christmas Day. It calls for 1 cup of a wine reduction liquid for 4 lbs. of meat. I will be cooking 6 lbs. of r...

I have a recipe which calls for mirin but r/o

a
by asianfusion 14 years ago

which one should I buy? I hear that the one with 1% alcohol is inferior and may affect the dish, ahile the one with 14% is better. what is your opinion? which brand do you use and if i cannot find ...

Help me savor the vanilla bean...

c
by Carb Lover 14 years ago

Just read an article today about a French chef who likes to use vanilla bean in savory dishes. He picked this up from his mentor in France. If you read my reply on the GT board about vanilla ice ...

freezing cream puffs

k
by kathy 14 years ago

I'm planning on making cream puff shells and then filling them with ice cream. Would the cream puffs be in good shpae if I made them, filled it with ice cream and then froze it for a day? I'm bring...

osso buco/risotto side dishes

e
by East Point Cook 14 years ago

I'm serving osso buco and risotto milanese on Christmas Day. What else goes with these main dishes, or is the meat and risotto enough? Bouche de Noel for dessert.

glaze for galleygirl's pear tart??

e
by edinaeats 14 years ago

We love Galleygirl's pear tart-and I ma planning on serving it Christmas Eve. Has anyone glazed it? Or does anyone have any ideas of what may work?