highchef

Why open a franchise? You can get almost the same thing at any super Target. Veggies prepped and mixed for soups, stews etc. Potatoes mashed, cubed (large and small) pared, of course..or not. After you buy the stew meat, or chicken or ready made pie crust all you've done to make dinner is open a few packages and apply the heat. I'm not bitching about it, when I've put 800 miles on my car this week and am barely making anything at all it's a great alternative to popeyes or the male components of the house's favorite..Burger King. But I like to do my own thing when I can, and I don't want to buy anyone else's cooking unless I'm in a resturant.

I'm sorry, I should have noticed the link to the product. This is a canadian thing then?

could you explain, please, what this is? is it a mix? do you make it at home from potatoes? Or do you buy it like reg. milk? Sounds interesting...dumb question alert. Does it taste like potatoes?

If they are 'essential' oils and not degraded they should be useable. I'd use them. I use essential oils all the time in aromatherapy. I have used black pepper oil in a large catering dish....that's a doable thing. bergomot can/is used for tea...well the possibiilities are endless. I'll give you a couple of places to email....www.essentialoils.com and www.richters.com. either/both should be able to help. (I'd make anything out of them before cooking with them though... I make my husbands aftershave and my bath oil with them all!)

not more. different.

One mans trash....I actually, really like Tyler Florence's Real Kitchen. His chili is great and I've done teasers and breakfast stuff from there. I like the way he writes his recipes, kind of like Bourdain but cleaner. Guys note: He has a couple of recipes in there with comments on how happy they make his girlfriend (as if you need any help!).

Is the salad there so customers can put lettuce and tomato on the sandwich if they want? If so, just ask them if they want it dressed or not when they order. If people arn't eating it, they won't order it. I like chips with grilled cheese anything, but another angle would be a small container of tomato soup as a side. There's a good basic recipe in 'Great good Food' I think is the name, the Silver Palate people's book that was out a few years back. It's not hard at all and could be made daily. It also remembers the allspice. I'm not sure what I'd pay for a side like that. I was in a 'wrap shop' yesterday and they had very small containers of potato salad, coleslaw and mac salad for 75 Cents each, but none grabbed me enough to even pay that much. The wraps were good though, and that's why I go there. Sides are laniappe and I tend to ignore them unless they're really different/good.

Oh, yes. Three different people have given me that one. It was kind of a fun read, anyway. The ones I never use are those charity and other group cookbooks. My mother had a bunch of the Junior League type ones from the 70s and 80s. My favorite was called the Forum Cookbook. Almost every recipe seemed to call for a bottle of salad dressing or something, and a lot of them had comments like, "Takes five minutes; your guests will think it took hours." "Soooo easy." Not that I mind easy recipes, but it was funny. Reading those cookbooks always made me feel like I'd had about 5 vodka gimlets. ← I actually learned to cook the regional dishes from the local Junior league cookbook...I love the one's that end with "men love this!"

I was thinking about making this, did you have any of the issues with the cake being over-moist like the reviews in the recipe? ← No issues. It's like it should be as far as moistness, it is a carrot cake..I've never had a dry one! I suspect that the epicurious chefs who had problems with it didn't know what to expect or their understood version of carrot cake was of another type. This is a pretty heavy southern/tropical typically rich, totally decadant cake and really good if that's what you're wanting. I omitted the coconut flavoring and added lemon juice to the frosting. make sure the frosting sets up well before you ice it, even to the point of making the icing the day before refrigerating overnight and whipping it to spreadability. Do use the parchment. It has 'only' one cup of oil..this is lite considering most large carrot cakes have another half cup or so. I forgot to drain the pineapple so mine was REALLY moist. I also used the lowfat creamcheese with no discernable effect. make way in your fridge and it'll keep forever! do make it before it get hot though, the icing doesn't like it hot. Don't forget the ginger, it's what I love about this cake. ← Thanks! I'll let you know how it goes... ← You're welcome, let me know how you like it...maybe not draining the pineapple was a good thing, but I get really lucky with desserts. Could have been low humidity (down here, I doubt it).

Or get a bottle of Jim Beam and make your own. Throw 3 or 4 beans (your choice, but I like Madagaskar (spelling...I know) when you can find them. Leave it alone on a dark shelf for 6 months and your holiday baking is covered! I've seen other flavors done with vodka...but I've only done the vanilla.

I make almond toffee at Christmas, so it's a good combo...it's how to incorporate them into a cake....What is the flavor of Toffee? browned sugar? caramel? both? Remember, marzipan is almonds and sugar so you could get flavor from there. May be completly whacked, but why not brown sugar and almondpaste between the layers and ameretto/whipped cream for the frosting? or ameretto and buttercream. I don't mean just brown sugar, make a frosting with it and roll the almond paste to fit on top (thin...very thin) top with another layer of cake then frost. I have seen brown sugar frosting somewhere...but then again it might not be the 'toffee' flavor you're looking for.

I was thinking about making this, did you have any of the issues with the cake being over-moist like the reviews in the recipe? ← No issues. It's like it should be as far as moistness, it is a carrot cake..I've never had a dry one! I suspect that the epicurious chefs who had problems with it didn't know what to expect or their understood version of carrot cake was of another type. This is a pretty heavy southern/tropical typically rich, totally decadant cake and really good if that's what you're wanting. I omitted the coconut flavoring and added lemon juice to the frosting. make sure the frosting sets up well before you ice it, even to the point of making the icing the day before refrigerating overnight and whipping it to spreadability. Do use the parchment. It has 'only' one cup of oil..this is lite considering most large carrot cakes have another half cup or so. I forgot to drain the pineapple so mine was REALLY moist. I also used the lowfat creamcheese with no discernable effect. make way in your fridge and it'll keep forever! do make it before it get hot though, the icing doesn't like it hot. Don't forget the ginger, it's what I love about this cake.

Here's a link to their menu. If you can name the soup, you'll have a better chance of finding a recipe on the net. Hope it helps. http://www.amazon.com/exec/obidos/tg/detai...748118?v=glance

I'll tell you after Saturday...I don't want to jinx it!!

dumber question...what type sugar are you using?

There is a Lindt chocolate store in Boston....I know because I spent a fortune in there getting choclate bunnies, truffles etc. for the kids for Easter. Where there's one, there's usually more so try the major metro. areas. That is a cool idea...I'd like to try using one of their dark choc. bunnies for something, I like the dark stuff, it's pretty good for eating out of hand, should be good for cooking.

where are you from? ← Maryland - altho I lived for 2 yrs. in Baton Rouge and fell in love with Cajun/Creole cooking ← Then I highly reccommend John Folse's new cookbook, I believe you would enjoy it. can be ordered at www.jfolse.com

The French Chef..Julia Child edited to explain...as a new wife I knew nothing about cooking, but had major access to a beautiful garden. tomatos, peppers, eggplant etc. all grown with love. A woman who was teaching me to sew told me to buy this cookbook as I was ruining the produce. My first ratatouille, cassoullet, etc. came from there. I don't know that it saved my marriage, but it really helped! Since then I have bought hundreds of cookbooks but none have had the impact that little paperback has.

where are you from?

slbunge can walk to Formaggio's ..I am totally gonna use them as a mail order source. This has been a good month for me, I also rediscovereed creole cream cheese at the farmer's market in Baton Rouge along with a fine hunk of butter. John Folse's web site http://www.jfolse.com/ sells the cheese. It makes a fine cheesecake, beautiful texture, rich, tart. lovely.

I like my shortbread to have more texture. Instead of the rice flour, I either grind my own rice (not too fine) or I add some semolina (sugee). ← That would be interesting with a different rice, say jasamine. Especially since I put the candied ginger in mine. Is there a trick to grinding your own rice flour? Is it too much for a food processor? I do have a grain attachment for my ka. Do I need to use that? Thanks.

WOW

I hope you avoided the baliff if you were there for St. Paddy's . I was in Boston, which was safer and has colder beer, coaching my brother in the art of cornbeef and cabbage. cheers! (went there too, very corny, but I was thirsty.)

Fiddlesticks. Worked a bit too well for me! So well, in fact, that a craving has ensued and I must go to the one local store that regularly caries Zaps. I should never read anything here before lunch. ← I saw zaps at Shaws and wondered how well they sell up there..I guess pretty good heh?