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Stand mixer recommendations/advice -- from general topics

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by kjhart 15 years ago

ACm posted the following on the general topics board: [I am a new (and young) baker looking for a recommendation for my first stand mixer. I've done some research about the various brands, the ma...

Glut of Kiwifruit (Chinese gooseberry) HELP!!

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by Tom Hall 15 years ago

We received a flat of kiwi fruit. Any ideas? Do they keep well and, if so, how should they be stored? Thanks.

fresh ham--need side dishes

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by owen 15 years ago

I'm making a fresh ham for Christmas dinner and am looking for side dishes that will be good accompaniments. Some ideas I have are: peas and pancetta wild mushroom bread pudding (such a good rec...

Confused:Learning to cook and need advice on buying cookware r/o please

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by nycchic 15 years ago

Yesterday, I bought: 1. All-Clad Copper Core 3 qt saute pan for 110 - to be used for everything like frying plantains, sateing veggies, chicken, fish etc. 2, Circulon 10 inch non-stick frypan...

is chicken safe to cook?

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by MPD 15 years ago

At noon, took a 7 lb fresh roaster chicken from the fridge, placed it in a freezer bag, and took to the basement to put in the freezer. In the basement, put the chicken down to do something else. ...

Eggs for a Big Group - Strata? Fritatta? Scrambled?

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by Lila 15 years ago

My husband just invited a ridiculous amount of people to our house for New Year's Day brunch. What can I feed a bunch of hungover people that isn't too fussy, and will keep for a bit as people com...

Potato Press-Does one exist?

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by chuck s 15 years ago

Since I have spent the better part of the past week shredding potatoes and then squeezing the liquid out of the result, I wondered if there is some kind of potato press (similar to a cider press) w...

bacalao shopping in nyc

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by stefani 15 years ago

where and how should i choose bacalao in nyc? i used to see suspicious looking plastic bags of the stuff in my lower east side nabe for the hispanic population -- is this okay for italian bacalao ...

Fresh Herbs

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by rudeboy 15 years ago

Maybe I'm an idiot, but over thanksgiving I had the bright idea to put a storebought bunch of parseley into a vase with a little water, like flowers. I usually buy it by the bunch, use what I nee...

Rick Stein's Bread and Butter pudding

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by annab 15 years ago

Does anyone have the recipe for Bread and Butter pudding that Rick Stein featured on his "food heroes" show? If not, does anyone have a good, if not definitive bread and butter pudding recipe? Thanks.

Honing Oil

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by dw 15 years ago

Is there a specific brand of honing oil yall use with your whetstones? I don't want to put anything too toxic on my cooking knives....

lasagna: assemble now, cook later?

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by versicle 15 years ago

I'm making lasagna for an office party. If I assemble it on Sunday and bake it on Monday, do I need to precook the noodles? Or will they absorb a lot of liquid while they sit overnight? I don't wan...

How to Take My Damned Flaxeed

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by Jim Leff 15 years ago

I hold in my hand a packet of FiPro Flax, specially milled cold-milled certificed organic flaxseed, from a very legitimate-sounding company called "Health from the Sun". Four tablespoons of FiProFL...

Chicken florentine lasagne with pecans recipe?

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by rufus1 15 years ago

Does anyone have a recipe for the above? I was at a lunch and the hostess made it but, would not share the recipe and it was delicious.

What is the purpose for those saute/blending spoons with a hole? nm.

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by utensils 15 years ago

NO Message; just subject.

Greenbean Casserole w/o soup

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by sku 15 years ago

I'm trying to find a recipe for greenbean casserole without that gloppy cream of mushroom soup (i.e. using cream and real mushrooms). Does anyone have one?

I made the Pear Cake posted below - Now the Question!

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by Hungry Girl 15 years ago

I made the delicious sounding Pear Cake for my department (work) staff pot luck holiday luncheon, which is today. I peeled too many pears and ended up making pear sauce (like apple sauce)- would ...

Soliciting ideas for an excess of shrimp stock

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by tbear 15 years ago

A couple months ago I decided to make some room in the freezer by making stock out of the gargantuan bag of shrimp shells I had been accumulating. Of course that didn't save any room because now I...

Filipino Ensainada

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by CAthy2 15 years ago

Hi, OVer on the general topics board, there was a discussion of Filippino shops having an abundance of Edam cheese during the holidays. One use is for making Ensaimada, a brioche type roll with ...