Posts by Sigma
I use a griddle or frying pan; the key is to toast/grill/fry the insides golden-brown so they are crispy before sandwiching the cheese between them. I don't think toasting them would be a good idea...
Spicy chili! Apparently we should have called this a stew challenge instead.=)
Here is some pumpkin bread I made for New Year's Eve. Very savory.
India has a huge range of flavors and diverse cooking styles. For inspiration on this month's challenge, check out the Wikipedia page for examples of different regional dishes. Post your photos be...
It's really hard to tell why a particular non-stick pan lost its finish. One common reason is that it was heated too hot; this causes the nonstick coating to degrade. If you stacked other pans insi...
Depending on the type of hard cheese, freezing may be a viable possibility. I've successfully frozen cheddar, mozzarella, and Swiss cheese and used them for cooking later with no noticeable detrime...
One thing I've had success with is premixing dry ingredients for things like pancakes, muffins, and cornbread. You're essentially creating your own premade mix, and can then add milk and an egg for...
There are three macro-nutrients that make up most foods: carbs, fats, and proteins. For February, post a photo of something you made with a protein base. This doesn't need to be meat, of course, le...
I have no way of telling just by looking how that particular broth was made. However, you can absolutely make broth with just the fish flesh, no bones, though you will have slightly less flavor. Al...
Appetizers, hors d'oeuvres, tapas, snacks... sometimes you don't want a full course meal, just a few nibbles to tickle the palate. Post a photo of your creations here. Feel free to link to a recipe...
Periwinkles are much smaller and harder to inspect than the other examples you give, so it's difficult to identify if one is bad. Generally you would be able to tell right away if some of your scal...
- ← Previous
- 1
- 2
- Next →
