Not a question about baking, but I do have a bunch of dried adzuki beans-- any suggestions on how to cook them? Thanks!
posted by
aleec
on January 25th 2008 at 11:05am view
aleec's
profile
Chocolate month??? Fabulous!
Any suggestions on a fabulous "chocolatier" cookbook? I've been doing research, but I'm a bit overwhelmed by the choices - there are a lot of mediocre cookbooks out there.
If it helps at all, I prefer belgian dark chocolate and smooth and creamy (buttery) caramel, and I absolutely detest "alcohol-ly" or "fruity" tastes in the basic chocolate.
posted by
anastasia
on January 26th 2008 at 6:57am view
anastasia's
profile
I need some help learning how to cook beefalo. I've tried several different cuts, and it has always turned out as tough as shoe leather.
I understand that I need to cook it at a lower temperature and for less time than beef, but it still doesn't work out right.
This is a local product for us, and humanely raised, so I'd really like to continue to serve it... but if my family won't eat it, then it's just wasteful.
Any suggestions?
posted by
Kelly H
on January 26th 2008 at 4:01pm view
Kelly H's
profile
Hi Kelly!
I'm a pro with buffalo and grass-fed beef, so beefalo must have a cooking "concept" similar to the two, why don't you tell us how you've been preparing it and I'm sure I (and maybe others) can chime in with some tips!
Ann
posted by
ann
on January 27th 2008 at 11:33am view
ann's
profile
anastasia,
I've always wanted to get the book Cocolat by Alice Medrich. (I'm also afraid to have a chocolate cookbook, since I'm such an addict!) She used to have a shop by the same name in Oakland when I lived there and I was completely blown away by the truffles and other things sold there.
posted by
Pixie
on January 27th 2008 at 1:38pm view
Pixie's
profile
Is chocolate week over yet?
posted by
cweingarten
on January 28th 2008 at 4:14am view
cweingarten's
profile
wish they would make it a chocolate fortnight... or maybe a chocolate MONTH
posted by
mschatelaine
on January 29th 2008 at 3:27am view
mschatelaine's
profile
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Not a question about baking, but I do have a bunch of dried adzuki beans-- any suggestions on how to cook them? Thanks!
view aleec's profile
Chocolate month??? Fabulous!
Any suggestions on a fabulous "chocolatier" cookbook? I've been doing research, but I'm a bit overwhelmed by the choices - there are a lot of mediocre cookbooks out there.
If it helps at all, I prefer belgian dark chocolate and smooth and creamy (buttery) caramel, and I absolutely detest "alcohol-ly" or "fruity" tastes in the basic chocolate.
view anastasia's profile
I need some help learning how to cook beefalo. I've tried several different cuts, and it has always turned out as tough as shoe leather.
I understand that I need to cook it at a lower temperature and for less time than beef, but it still doesn't work out right.
This is a local product for us, and humanely raised, so I'd really like to continue to serve it... but if my family won't eat it, then it's just wasteful.
Any suggestions?
view Kelly H's profile
Hi Kelly!
I'm a pro with buffalo and grass-fed beef, so beefalo must have a cooking "concept" similar to the two, why don't you tell us how you've been preparing it and I'm sure I (and maybe others) can chime in with some tips!
Ann
view ann's profile
anastasia,
I've always wanted to get the book Cocolat by Alice Medrich. (I'm also afraid to have a chocolate cookbook, since I'm such an addict!) She used to have a shop by the same name in Oakland when I lived there and I was completely blown away by the truffles and other things sold there.
view Pixie's profile
Is chocolate week over yet?
view cweingarten's profile
wish they would make it a chocolate fortnight... or maybe a chocolate MONTH
view mschatelaine's profile