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Toliver

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About Toliver

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  • Location
    Bakersfield, California

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  1. New Lays Potato Chip Flavors

    There are three more new flavors to vote on: Crispy Taco, Fried Green Tomato and Everything Bagel with Cream Cheese You can vote here (click). I've tried all three. The only one that had a distinct flavor (IMHO) was the Crispy Taco. I didn't care for the flavor, but at least it was there. I couldn't discern much with the other two flavors. I suppose I should try them again...
  2. Two more to add: Sunny Anderson: "Sunny's Kitchen: Easy Food for Real Life" Kindle Edition $1.99US She's a Food Network Host. "Food52 Baking: 60 Sensational Treats You Can Pull Off in a Snap (Food52 Works)" Kindle Edition $2.99US I am a US Prime member so your price may vary.
  3. Look away! Look away! Thanks to my BookBub alert, this morning I saw this: Michael Symon's "Carnivore: 120 Recipes for Meat Lovers" Kindle Edition $2.99US He also has had this book (see below) listed for awhile. I was hesitant to post it since it wasn't priced as low as is usual for Kindle deals and it was one of the many hop-on-the-bandwagon of "30 minutes or less" themed cookbooks: Michael Symon's "5 in 5: 5 Fresh Ingredients + 5 Minutes = 120 Fantastic Dinners" Kindle Edition $4.99US I am a US Prime member so your price may vary.
  4. The best thing for you, as someone with a web site, is to drive people to it. If you say in every video, maybe at the beginning, "Click on the link below to get the complete recipe". I think that would be enough. I just had a little trouble understanding in the video every ingredient that you had out on the counter. But I should have gone straight to your web site to find out, which I did eventually. By the way. I was amused to see the crumbs you put in the tart ring ("Don't press down") baked into something that could be sturdy enough to be broken apart. What a neat surprise! Thanks again.
  5. Going old school today.... The James Beard Cookbook Kindle Edition $.99US It's basic, but classic. I am a US Prime member so your price may vary.
  6. Your videos are getting better. You look more comfortable in front of the camera. I know you've put the recipe on your web site with a link down below the video, but it might help to actually put the words/text on the screen when you talk about the ingredients. I tried using the auto-translate/captioning setting to figure out all of the ingredients (you have a wonderful accent that I hope you never lose, but I had trouble understanding some of what you said in the video). The auto-translate/captioning feature on YouTube can lead to some issues. For example, I know you said you were using unsalted butter but the auto-translate/captioning just said "salted butter". Do you have the capabilities to add words/text on the screen? I don't think you would have to put the amount on-screen...just the ingredient name. Thanks for posting the video.
  7. Here's the link to one of Ken Forkish's books (when you get to the Amazon page linked, click on his name to get to his Amazon page where you will find a link to his other book that is on sale): Ken Forkish's "Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza" Kindle Edition $2.99US And this next link is technically not a bargain basement price, but is one of the lowest Kindle prices I've seen for it in quite awhile: Marcella Hazan's "Essentials of Classic Italian Cooking" Kindle Edition $6.99US Note this is the combo book that culled recipes from two of her previous books. I am a US Prime member so your price may vary.
  8. The Fruitcake Topic

    "Fruitcake From Robert Scott Expedition Is ‘Almost’ Edible at 106 Years Old" I enjoy a good fruitcake, but I will pass with this one.
  9. Dinner 2017 (Part 6)

    @Norm Matthews thanks for posting the link & recipe. Stuffing shells has always seemed like such a pain to me. I wonder if you could turn this into a lasagna and just use lasagna noodles instead of the shells? Do you think there would be enough "stuff" in this recipe for the layering required of lasagnas?
  10. Potato Puree, Mashed Potatoes, Pommes

    You bring up a good point. That's a heck of a lot of cream to cook the potatoes in. I think the chef that was quoted in the article was talking about what he does at his restaurant where they would have seemingly infinite resources. I don't think anyone would be able to do this at home. Who can afford that much cream and butter to cook the potatoes in? And then you wouldn't be able to use all of it to make your potatoes with unless you're making potato soup.
  11. Potato Puree, Mashed Potatoes, Pommes

    Sous-vide and pressure cookers are out of my league (at the moment). I'm an old-fashioned Luddite, I guess.
  12. Sorry for the double post but I thought I would provide a link for the Olney cookbook previously mentioned a short while ago in this discussion. It's currently still on sale in the US Amazon. As usual, I am a US Prime member so your price might vary. Richard Olney's "Simple French Food" Kindle Edition $2.99US
  13. I was amazed it was on sale. She's been behind many great restaurant start-ups and may be responsible for the elevation of the grilled cheese sandwich into haute cuisine in this country. Doofus that I am, I didn't realize she was a baker. I guess I am still gaining an education after all these years.
  14. Potato Puree, Mashed Potatoes, Pommes

    An interesting way to make mashed potatoes...boil them in the cream and butter you were going to add after they're cooked: "You’re Making Mashed Potatoes All Wrong" My mom never poured the potato water down the drain. It was saved to make the gravy. Has anyone made mashed potatoes this way?
  15. Amazon buys Whole Foods

    "Amazon’s delivered meals may not require refrigeration" Doesn't sound very...appetizing.
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