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Welcome to the Cook's Nook Discussion
Board! This board is created for
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Recent Topics in Cook's Nook
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Mar 27, 2009 8:59 PM
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I did a search and there's been some discussion on vanilla extract(real, fake, toxic, labeling gimmicks, etc.). I'd like to know of some brands available in the US that are good. I've heard that the best come from Mexico and Madagascar. Some feel the only way to know what you're getting is to simply make your own(with good vodka & vanilla beans?). If that's your recommendation, how do I make sure the vanilla beans are high quality and haven't been through some toxic processing before they...
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Feb 25, 2009 12:59 AM
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There is a stunning lack of photos on this board- I love to see photos- of dinner, dessert, cooking projects, kitchens, feasts, potlucks, bbq, gardens- anything food-related! I'm trying to learn to take better photos with my camera. It has a setting just for food. I don't get what that setting does but what the hay- I'd rather be hated for who I am than loved for who I am not
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Nov 15, 2009 1:19 PM
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One of my part time jobs is in a physician's office and patients often bring us in treats -- very yummy! The other day, some one brought in cookies which she described as containing everything but the kitchen sink and they were delicious -- coconut, more than one kind of nuts, raisins and possibly dried cranberries -- no oatmeal. Does anyone have this recipe or how I could start looking on Epicurious or one of those sites? TIA. (PS: They were baked -- I am inserting that because apparently...
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Nov 14, 2009 9:04 AM
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Hello! I usually post on the CSA board, but I have a question that bests suits this board. Hope you all can help me figure out what it is that I'm looking for. We can't have outdoor grills at our condo, so I'm trying to figure out if there's an indoor electric type grill that produces basically the same type of flavor. Basically I'm hoping to get that charred look and taste that makes everything taste great. I've had a George Foreman before, but that isn't the same. The other night we...
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Nov 13, 2009 11:58 AM
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I figure a lot of you have tried the recipes on the banans thread and many have tried the recipes with the half cup or one cup of rum. Many have asked what to do with ripened bananas and the freezer seems to be the answer. fungo being the stand-up guy that he is was thinking "what are all of these nice religious ladies going to do with all of that left over rum?" so as a personal service to you all and so the preacher don't see it when you have him over..................fungo will take all...
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Nov 12, 2009 3:43 PM
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I am making liver dumpling soup for the main course--just like my mom made and my relatives want so bad since they have'nt had it since mom was alive I just can't figure out what to have with this--I think some kind of nice crusty bread of course but should I do more meat dishes along with it? What salad? What side dish? Help! I really don't know what would be appropriate and what tastes would blend~~~ TIA!
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Oct 15, 2009 12:45 PM
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i had a friend give me a bread starter, i did all i was supposed to do. However........., i started adding all the ingredients and got to a part that says, 1 large box of vanilla instant pudding. i don't have any because i don't use it. what do i substitute? thanks, tvpTVP!
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Nov 10, 2009 10:39 AM
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anyone with recipes that come from the starters? i googled it but it is so much to sift through. i did find some biscuit recipes that i found that i might try later on today. i noticed that in my previous post it was said you could freeze the starters? that's good. i have got a bakery brewing in my kitchen and i have to do something. i can only seam to give away so many starters. i have 2 gallon bags right now that have to be used. (a little overwhelmed!) so i need recipes....
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Nov 5, 2009 11:09 AM
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Don't know if I can post this or not here. Might get pulled. But I would like to help this dream of Noah's come true. Link
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Jul 21, 2009 1:15 PM
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Hi, I have a few questions: Do bananas continue to ripen in the freezer? I am so afraid of them getting moldy on the counter and spoiling before they get ripe enough to freeze. How ripe for banana bread? I used one that was kinda gelatinous and smelled like funky banana alcohol. Is that too ripe? About the legendary Ocean Gypsy Captain Morgan banana bread recipe: If I double the recipe to make 2 loafs do I really double the rum to 1 cup??? That seems a bit outrageous. Thanks in...
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Nov 7, 2009 8:26 PM
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I have a discontinued Wilton Turkey pan but don't have the insert for the directions to ice it. It is not listed on the Wilton site either. Does anyone have these so they could email them to me? I would appreciate it!
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Nov 6, 2009 11:15 AM
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The mystery is over and a million thanks to all who gave input in one way or another. An acquaintance of ours was "EMPHATIC" that the symbol was Russian. My time was extremely divided in the last 2 days w/ other personal commitments. W/ free time on my hands today I decided to start checking on some of the feedback others here in the ebay community had given. It paid off and that's what counts. My hats off to everyone for their time and consideration. The moral of this story...
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Nov 2, 2009 3:38 PM
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My husbands whole family has been into KEFIR--they all claim lots of health benefits from it--Has anyone here ever used it and did you get any health benefits from using it? Also--I am hearing about how some use the Kefir grain (or curd) in place of cottage cheese or yogurt in recipes--I posted a good link on here ---If anyone knows anything about this please post --I am still in the dark! LOL TIA Link
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Jul 27, 2009 8:45 AM
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So many of us come from different heritages and we sometimes post recipes that are so good. I thought it would be great just to have one thread for the recipes. My heritage is Russian, German, French, English, Jewish, Spanish, and Austrian. I am a true American mutt! I'll drag out some of the recipe passed down through generations and post them. And hope everyone else will too right along with all the stories they have about the recipe.
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Nov 4, 2009 4:53 PM
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Hello. I am looking for a recipe from our local Mexican Restaurant for my mom.l (81 years old) They call it chili relleno, but it is NOT like those that are on the internet. (They have that one too.) It's basically a mound of ground beef with SOMETHING cooked with it to make it stick together and very flavorful. It's covered with some kind of cheese and has a pepper underneath. Does this sound like anything anyone has ever heard of? If anyone has any ideas how to make this, I'd be...
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