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Which joe has the most mojo?
Tue Mar 12, 2013
- I have my one non-fat latte in the morning. Have no reason to do without it. I can say that since it is one of the most consumed drinks across the world, or at least the western world, it is cerainly one of the most benign things one can do or millions would be suffering - unless of course you are p …
Your body on a long flight
Tue Dec 18, 2012
- Silly non-descrptive artible from what the healine said it would be about. Waste of space.
What did you think of this recipe?
Fri Oct 12, 2012
- Being a chef and looking at this recipe, I can only conclude that Minute Rice would be used. Nothing else would work unless the rice had previously been cooked, which should also be fine. If you do this I would undercook it a few mintues so it holds its shape in the meatballs. Frankly, I'd stick to …
'Sketti': Would you eat ketchup, butter and noodles?
Fri Sep 14, 2012
- Yes, I have to admit I have. It's been years ago when I was a kid - and that IS years ago. And I don't think I'm the only one in the family that did. I know Mom still likes noodles fried in butter with ketchup - what the heck, she is 93!
How far back can you remember? When earliest memories occur
Fri Aug 24, 2012
- It may seem impossible, but I remember the feeling of being in an incubator. Just the feeling of being surrounded by white and warmth. That was 1946. Jump ahead to the next one and I remember seeing the most magical thing on our TV. So much beauty, pomp, and pagentry. Now I know by the year I was wa …
French cry foul as California foie gras ban nears
Fri Jun 29, 2012
- As I have visited the farm in Sonoma County and witnessed the feeding of the ducks, I can't feel so badly about the ban that is to take effect. However, by extrapotation, if you visited any of the meat packing plants, slaughtering houses, massive chicken farms where birds are walked on, stepped on, …
Boring flavor? Not on Vanilla Milkshake Day!
Wed Jun 20, 2012
- Vanilla is delicious. As a previous pastry chef I often used it in recipes that didn't always call for it when appropriate. It does add a great complex taste. And I generally use a bit more than called for. Another hint - Mexican vanilla is really special. Tahitian vanilla is good also but dissipate …
What did you think of this recipe?
Wed Jan 18, 2012
- The photo of the peppers shows them two ways. Some are in halves length-wise as the recipe instructs, and some are upright with the tops by their sides. You can do it either way as I have - but you may possibly have a little cooking time to adjust and serving amount if you leave them whole. But it i …
What did you think of this recipe?
Fri Dec 23, 2011
- Now brining chicken in a simple brine of 1/4 cup kosher salt to 1 quart of water, then rinsing and allowing it to soak in buttermilk overnight ( from Scott Peacock) is worth the effort. Or just add an appropriate amound of kosher salt to the buttermilk. But this is way over kill. I have been frying …
What did you think of this recipe?
Thu Dec 22, 2011
- Ripert is way off on this recipe. His proportions of beef and wine are the first clue. Following Julia's old recipe, you would use 3 pounds of meat, cut into large serving pieces, and 1 bottle of good wine. Sorry but the meat here is cut into what one would find at the average supermarket as "beef s …

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cachef1

Member Since: 3/2011
Last Seen: 4/13/2013

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