-
Posts
259 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by phifly04
-
-
Thanks guys and gals but im looking for just straight chocolate fudge,no nuts,jimmies,marshmallows or other add ins/ons,like from down the jersey shore in da summer time
Thanks,
Dave s
-
Please help me out with a very good basic fudge recipe.i know there are a ton on the internet but i would like to make a "no doubt" recipe to impress family for the holidays
Thanks
Dave s
-
Pleasure Chef,
My question is very simple and to the point ....why?What is the reason you strive to be different?Very happy that you could take the time to engage us Gracias,
Dave s
-
Definately baba ghanoush and eggplant pamigiana,breaded and fried,ratatouille to name a few
Dave s
-
pea-brain
loaf of bread head
-
Whole foie gras being so spectacularly cheaper than processed or the cryovaced slices available at Dean & DeLuca, I had a lobe delivered from D'Artagnan yesterday. Assuming we get through only a portion of it tonight, what's the best way to preserve the rest so that I can be spreading it on toast for, say, Christmas dinner?
Thanks.
Freezing will work in the short haul ,say a month or less, otherwise it will become mealy,refrigerated should be eaten within 10 days
Dave s
-
-
1 cup of all pupose to 2 cups of cake should get you close to pasty
Dave s
-
Well by the majority of unused spices it look,s like a lot of people should/need to learn some good Indian cooking(me included!)Im on it
Dave s
Edited for stupidity***
-
-
Cleaning out the old spice cabinet and came across a bottle of mace,i never use it and so was wondering what are some spices/herbs in your cabinet that never see the light of day?
Dave s
-
the downfall of western civilization..........the bargain muffin
-
my story on japanese knives is up on the website. enjoy and thanks for all the tips
Good story Russ,very informative
http://www.latimes.com/features/food/la-fo...-headlines-food
Dave s
-
Placebo,Very kind of you to answe some home cheesemaking questions
I also purchased the home kit from a firm in Geogia with disastrous results my first question is-Does the milk have to be raw?i followed the directions to a T and it never did fom,i figure the ultra pasteuization seperated the fat enough that they could,nt form properly,i also might have jumped the gun by attempting mozzarela first(they recommmend trying the chevre-any help would be appreciated
Dave s
P.S. good blog
-
This is interesting Holly
http://www.swarthmore.edu/Library/friends/...perpotsoup.html
Sorry it dont answer your question,i found it intriguing
Dave s
-
-
Good writing Thank You
Dave s
-
I,ve neve been ,but would love a report on the experience as i have been a fan of Susanna Foo,s for a long time and am very interested in her cuisine these days-TIA
Dave s
-
All Philly ---Scrapple,(rapa)Pork Roll(Trenton)Tastykakes,Shady Maple smoked Bacon,Scrambled Eggs,Coffee,o.j.and toast-----Brother,s up from Florida for T-giving week--My Brother said it was the best meal all week including t-dAY--GO FIGGA
Dave s
-
I think it,s an excellent idea,And the location could,nt be better.I would wager a good 65-70% of college people eat cereal,i grew up on it myself as id bet a good %of eG,ers have.i hope it succeeds big time-
Dave s
-
Woodburner--If your going for crisp skinned wings without having to do the extra baking step i would recommmend no flour,no corn starch 375F degree oil and a longer cooking time of around12-15 minutes-i personally cant stand when my wings are not crispy
-
i dont know if there still around but Franks was the best in Philly with Black Cherry Wishniak,Tahitian Treat,Vanilla Creme and a slew of other tasty soda,s,I can remember as a lil kid getting up early on Saturday,s and heading down the street to the local Supermarket to carry grocery bags to customer,s cars and local,s houses. Then Heading over to the Greek Pizza joint to enjoy a Small and a Franks Black Cherry Wishniak-
with my earnings-Fond Memory,s indeed
Dave s
P.S. im sure Holly remembers the slogan"Is it Franks?....Thanks!
-
Good Article and we certainly appreciate your efforts as forum host and mod,you do look a lil rough there BrooksThe Gambit has an article this week on internet food sites in New Orleans and elsewhere. eGullet is nicely covered in the article by Todd Price.Dave s
-
Tabasco
Frank,s
Siracha
Myown
Saludos!
in eG Forums Q&A with Ferran Adria
Posted
I beleive an ideal section of gastonomy can exist,for example the "perfect" choice of preparation for an item has accomplished 2/3 of the requirements of gastronomy,the choice and the prep but the eating is subjective to the individual and therefore impossible to acheive on any kind of scale-But the search is the soul of the quest
Dave s