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cteavin

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Topics posted by cteavin

  1.  

    Bergamot: Suggested fruits/vegetables to add to jams and marmalades that use bergamot, and any other ideas for using it.

    By cteavin, in Cooking

    • 5 replies
    • 227 views
  2.  

    Jam fail: What happened?

    By cteavin, in Cooking

    • 3 replies
    • 1,182 views
  3.  

    Is it advisable to make chicken stock by starting with a broth made with pressure cooked chicken feet?

    By cteavin, in Cooking

    • 8 replies
    • 2,066 views
  4.  

    Candying limes. Worth it?

    By cteavin, in Cooking

    • 6 replies
    • 1,787 views
  5.  

    Have you ever tried Garden Huckleberries?

    By cteavin, in Cooking

    • 0 replies
    • 950 views
  6.  

    Adding smokey flavor to sweets?

    By cteavin, in Cooking

    • 8 replies
    • 1,702 views
  7.  

    Have you ever used an electric pasta extruder? I'm having some issues with the Philips and am hoping to troubleshoot.

    By cteavin, in Cooking

    • 3 replies
    • 1,236 views
  8.  

    Amish Friendship Bread Starter vs Sourdough Starter

    By cteavin, in Pastry & Baking

    • 7 replies
    • 12,364 views
  9.  

    Advice on adding whey protein powder to breads and cakes, please.

    By cteavin, in Pastry & Baking

    • 20 replies
    • 15,161 views
  10.  

    The future of cookbooks...

    By cteavin, in Cookbooks & References

    • 11 replies
    • 2,637 views
  11.  

    "Julia": The new TV series based on the life of the famous "French" chef.

    By cteavin, in Food Media & Arts

    • 23 replies
    • 4,234 views
  12.  

    Japanese Rice Soups | Ochazuke

    By cteavin, in RecipeGullet

      
    • 5 replies
    • 2,630 views
  13.  

    A moist 'n chewy chocolate chip cookie, a unique recipe you've not seen before

    By cteavin, in RecipeGullet

    • 0 replies
    • 1,917 views
  14.  

    Fat-Free (?) Brownies

    By cteavin, in RecipeGullet

      
    • 3 replies
    • 2,523 views
  15.  

    Does anyone else can quince or make quince jelly/paste?

    By cteavin, in Cooking

    • 1 reply
    • 1,403 views
  16.  

    When is it okay to call a baked good "fat free"?

    By cteavin, in Pastry & Baking

    • 8 replies
    • 1,695 views
  17.  

    Can you identify this recipe?

    By cteavin, in Cooking

    • 7 replies
    • 2,049 views
  18.  

    Children Who are Fussy/Picky Eaters 1 2 3 4

    By cteavin, in Food Traditions & Culture

    • 86 replies
    • 14,411 views
  19.  

    What to do with leftover rice? 1 2

    By cteavin, in Cooking

    • 37 replies
    • 5,209 views
  20.  

    What recipe do you want to be remembered for? 1 2

    By cteavin, in Food Traditions & Culture

    • 31 replies
    • 3,725 views
  21.  

    Is there a type of cookie that uses only egg yolks and no other liquids or fats?

    By cteavin, in Pastry & Baking

    • 8 replies
    • 3,153 views
  22.  

    Are there any "down under" forums/channels" you recommend?

    By cteavin, in Australia & New Zealand: Cooking & Baking

    • 0 replies
    • 1,251 views
  23.  

    "Panade" in cookies: have you used this?

    By cteavin, in Pastry & Baking

    • 7 replies
    • 1,646 views
  24.  

    Oyakodon, Japanese Chicken and Egg over Rice: A three day masterpiece or a 15-minute wonder

    By cteavin, in Japan: Cooking & Baking

    • 1 reply
    • 3,165 views
  25.  

    What is "America-don" to you? 1 2

    By cteavin, in Cooking

    • 46 replies
    • 6,740 views
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