Jenny@SnP

I like to have a few things made up in advance. I'm planning to make Nutella Shortbread Brownies and Tuscan White Bean Dip and of course to have ingredients on hand for a few easy appetizers. Just in case I need to throw something together at the last minute. I'm in charge in the kitchen for the Thanksgiving dinner. So planning ahead of time is a must. Besides, the whole point of entertaining is to enjoy your guests. So a little planning ahead goes a long way.

Me too. After reading the question, I actually think about why did he came up such idea of cooking a recipe without having its main ingredient. Well, maybe its a part of his experiment. But I really couldn't think of what could the possible alternative for chips.

Not quite sure because frito pie's basic ingredients include corn chips. Well, maybe you can do some experiments. Find some alternatives to use instead of chips.

Baking soda and baking powder are leavening agents in baking. But these two are not the same chemical. Baking Powder has a acidic powder which baking soda does not have. However, if you have some creme of tarter to initiate the soda/acid reaction, then, it would save your corn pudding.

Has anyone here tried beef heart stew? I really love fat, tendon, and marrow too much to eat a stew made entirely from heart. My family even ate it and liked it. Great recipe and not that hard to do.

I would love to see that Cauliflower baked under the cheese sauce you make. Can you share some pictures if you happen to bake some again?

Ahh...I actually never thought that Cauliflower which often hidden under the blanket of cheese sauce could turn into a hot veggie recipe. Dad's coming this weekend so me and mom are planning to have balsamic & parmesan roasted cauliflower. I never tried cooking this recipe neither mom. But I recently watched cooking TV shows and they were cooking this. We got interested so we'll try having it this weekend.

Not yet but I googled it and it seems to be an interesting book. I read some positive reviews on it so I guess, it's really a good book for us. I will try to look in bookstores if its available. If it is, I will definitely get a copy of it. I'm curious about its content.

Agree with @jmacnaughtan. Usually, ripe pumpkins turn orange. Also try to give it a good thump. If it sounds hollow, that pumpkin is probably ripe already. Also, ripe pumpkins have hard skin.

Why not try pre-make meals? You can cook a big batch of soup over the weekend, and freeze it for weekday dinner. When we were in college and mom and dad's at work, we used to have broccoli-cheese chowder or shrimp fried rice for dinner. Everybody's tired anyway and that's the easiest food that mom can cook for us.

Hello Eliot! I'd like to have a taste of that

WOw...okay. So, let's start by introducing myself first. I'm Jenny as what's stated in my profile. I'm from Gold Coast, City in Queensland, Australia. But I finished my Culinary Management course in Texas State University, Houston TX. I came back to Queensland last year and started my apprenticeship in one of the restaurants there. I like gourmet salads especially Sweet Potato Couscous and Cheesecake – Tangy Lemon for dessert. I love to drink wine! I always love to make Mars Bar Cheesecake for my mom because she loves it. I found forum while I was searching for ingredients. I love to do food experiments so I'm always looking for something new in the web.

Am I in the right place? Is the the right thread for newbies?