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Posts posted by sabg

  1. need help...i am a making gefilte fish ring and just realized my cusinart does not have a paddle attachemnt and i am supposed to mix it for 15 mins...i think if i use the food processer it will be a mousse....i am thinking just a hand mixer might be best....any other thoughts ? ty ty for any help/suggestions

  2. On 6/12/2021 at 8:41 PM, KennethT said:

    When I saw the title of this thread, the first thing I thought of was the late Bernard Loiseau, the Michelin 3 star chef in Burgundy.  Years ago, I had the pleasure of dining there and had his famous frogs legs with garlic puree and parsely sauce... this is what it looked like:


    i made the parsley jus and added it to sour cream for a dollop on a carrot cocnut soup and it was delish and beautiful

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  3. h folks,  i have a huge amount of parsley...pounds...and am looking for some ideas in addition to tabbouli and drying some of it....any ideas appreciated...i hate waste ..thank you in advance

  4. I am looking to sub cocnut oil for vegetable in a cake, would it be the same measurement ? And also to sub applesauce for eggs ..some told me 1 cup of applesauce for each egg, that seemed like a lot to me ....can you help me out ? Thanks much

  5. I am attempting a whole tenderloin for the 3rd expensive time... Each to

    Time over cooked .... I have gotten v diff suggestions...:425 10 mins per lb and 350 n 10-12 per lb... Both were over done.... Any help ? This is my last attempt at 20 a lb .... Thanks so much

  6. if i make gratin stuff today (sunday) and it keeps till thursday..will i still be able to use for leftovers during the thanksgiving weekend....these are probably basic questions but i have always had the fridge freezer space n time to do the day of

  7. i am trying to get a jump on thanksgiving. i haven't been feeling great and am trying to make ahead as much as poss...

    cauliflower gratin

    green bean casserole (my first time)

    oyster stuffing

    traditional sausage stuffing

    do think i can make any of these tomorrow and freeze without lose of texture...i have always just made the day before and reheated but may not have that luxury this year

  8. i am making an oatmeal pumpkin bundt...i had latkes over the holidays and the cook subbed applesauce for the egg and it was totally delish...the recipe i have calls for 1 cup of butter and 4 eggs...how much subbing do you think i could get away with ?? i would first like to get rid of the butter...maybe half applesauce then half oil ? i am not a baker but trying

  9. i just made a million muffins (not quite) and some cranberry n pumpkin breads for thanksgiving...trying to get ahead of the game and now realize its only monday...should i freeze them or just put them in fridge or bag on the counter.....the time for this question was before the oven went on but need help, thanks

  10. my thanksgiving table has grown to possibly 30 and i am thrilled BUTi would like to make a few things ahead, freeze them and heat up the day of but not if i use texture or taste...i freeze rarely and never cooked food except sauce...please help


    savory bread pushing w mushrooms and asparagus

    sweet bread pudding

    pumpkin carrot soup (pureed)

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