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Welcome to the Cook's Nook Discussion
Board! This board is created for
members of eBay who like to buy/sell cooking gadgets, exchange recipes,
discuss cooking tips, etc! Please feel free to discuss any topic related to
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Recent Topics in Cook's Nook
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Feb 5, 2010 7:13 PM
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Hi - I am just getting back into bread making after not doing it for 20 years. Found an awesome recipe for WW bread, my only problem is I would like the dough to rise straight up for a dome-shaped loaf, mine came out mushroom-shaped (hanging over sides of pan). I am using the smaller bread pans (not a meatloaf pan). I watch it carefully so it does not rise too much. I am using plenty of yeast as it rises fast with no additional heat (in a cold oven). Any thought or suggestions would be...
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Feb 27, 2010 5:40 PM
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I am going to be baking boneless , stuffed chicken breasts. The question is should I cover them or not during the baking. I fear they may dry out without the cover. On th eother hand I don;t want them "steamed". Any suggestions?Thank you.
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Feb 10, 2010 7:07 AM
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What toaster oven do you have and please rate it on a scale of 1 to 5. I am looking to buy a toaster oven and want to make a good choice. I will use it for toast, open face sandwiches, and small baking jobs. Don't need a real large model and I do want it to look attractive on the counter (I'm thinking stainless steel) Anyway, as I read reviews I know they are lots of choices, some which owners love and some which owners hate. Thanks for any input you can offer!
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Feb 23, 2010 10:21 PM
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Hi Foodies, I watch the Food Channel and keep noticing that the host or chef rarely chews their first bite more than twice before swallowing. Call me old-school, but I believe we are supposed to chew our food a lot before swallowing it. The first bite: This is that much anticipated moment with most shows: the chef or host of a show reviewing diners, cafes, int'l restaurants, etc. finally has the food on the plate in front of them. They get that first taste onto their fork, raise it to...
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Feb 28, 2010 8:09 AM
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Thought I had heard it is to make impressions on butter pads? Thanks for your help! Rose
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Feb 25, 2010 2:55 PM
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I'm researching an antique Cleaver that has a couple of features that I don't understand and would appreciate any information. The Cleaver is 14-1/2 inches long with a 8-1/4 inch by 3-1/2 inch blade. The handle is wood, with brass at both ends. The piece is irregular, with a hand made appearance. It weighs 1 pound 10 ounces. I am puzzled at the two notches in the blade. They appear to be there on purpose. Another puzzling feature is lines that appear on one side of the blade. The spacing is...
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Feb 27, 2010 2:23 PM
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A current listing has this title: OUTDOOR KITCHEN 5 BURNER STAINLESS STEEL GRILL CALFLAME Floor model reduced 75%, Go ahead and steal it from me So, the seller tells us to "steal it" from him/her yet has a reserve on it. It would take a forklift & a flatbed truck to "steal" this one...
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Feb 4, 2010 11:21 AM
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I have a recipe for Haroset that I want to make but it calls for 4tbsp of sweet wine. I made it before using Lambrusco wine. I do not want to use the wine this time. What can I sub for the sweet wine? Thanks!
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Sep 12, 2006 10:32 PM
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I thought I could start a thread in which I (and others) could post both recipes and comments/enquiries about British food. I hope I can get this thread archived-can someone tell me what to do? It isn't all that bad you know!!! LOL Anyway, here to start it are a few good British recipes. CLASSIC COTTAGE / SHEPHERDS PIE Many people call this 'Shepherds Pie' when in fact it is actually Cottage Pie because it is made with ground beef. Shepherds Pie is made with ground lamb. Because...
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Jan 26, 2010 4:13 PM
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We adore those typically American brown paper bags used to carry packed or bag lunches. I have searched high and low in British stores for them to no avail....If there are any other British nookies reading this who might know of a place satocking them in the UK please please let me know! We think they look so cool and I had a couple of packs of them which ran out just before Christmas. My DS 'grieves' daily for them as I give him his lunch in a plastic or other bag LOL! I'm surprised...
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Jan 30, 2010 3:13 PM
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Hi, I am wondering if anyone can help me with this pan? I think its a cake pan - I don't do a lot of baking though, so I could be wrong. I am wondering if its older? The only mark I can find is number 25 engraved on one side. Any advice greatly appreciated. Thank you. Pat
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Jan 1, 2010 9:01 AM
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Well, I just went to watch some stuff on the food channel and found out that my cable provider and food tv and hgtv are at odds now so those channels are now blank except for an explanation. Cable is blaming the foodtv channel and the foodtv channel is blaming the cable service. Not a happy camper. I hope they work it out soon. BTW- Happy New Year.
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Feb 20, 2010 6:48 AM
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I have some home made tequila that I recv'd as a gift about 8-10 years ago that I'm never going to drink. The fruit (or whatever it is) inside looks worn (not like a freshly sliced item). Does tequila go bad? Or does it increase in desirability as it ages? I wouldn't want to give it away if it's bad, but don't want to open the bottle since it hasn't been opened since I received it.
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Nov 27, 2009 8:07 PM
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okay guys,now that thanksgiving is behind us , and christmas is right around the corner, i thought it would be great to see what everyone bakes at christmas...cookies,cakes,treats......... one of my favorite cookies is an italian filled cookie we make every year.(we make a few kinds of filled cookies,but this is my favorite) italian date cookies chop fine in a food processor 1 cup dried dates and 1/2 cup raisins add 1/2 cup shelled walnuts, and process till chopped stir in 1/4 cup...
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Feb 15, 2010 4:32 PM
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Hi all! Am I right to think you would put this on a pot and drain out the water? I think it is vintage and it is sort of attractive looking! . It is about 10" across. Any and all comments or ideas as to what it is would be greatly appreciated. Thank you!
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