Ordinarily, I would make ribs in the oven. They would be seasoned, sauced, wrapped tightly in foil and baked long hours at a low temperature until the meat was falling-off-the-bone tender. I am not thrilled with the heat that this generates in my kitchen, butt the only real problem …
Hot on the heels of Friday’s custardy SHF entry, is another type of custard: cheesecake.
The first time I read Lori’s excellent post on making the best cheesecake on the planet, I was sold. Did you know that she used to make cheesecakes for a …
I have been meaning to experiment with alternative flours for some time. Anything from rye to buckwheat to rice to mesquite. Did you know that your can actually make some rather strange types of “flour”? To make pumpkin flour, for example, all you have to do is …
In his safety control room, Homer pokes at all the donuts… [poking at each jelly donut in turn] [poke] Igh, lemon. [poke] Ugh, cherry. [poke] Ooh, custard. [poke] Mmmmm…. purple… — Homer, enjoying the finer things in life, “Homer Defined”
Hosted by Elise of Simply …
I have never been a big fan of store-bought hot dog buns. I know that the number one complaint about them is that buns are sold in packages of 8, while many hot dogs are sold in packs of only 7, but that doesn’t bother me too much. Who hasn’t …
I love strawberries and I prefer to eat them fresh than to use them in a cake or muffin when I can. As summer fades, though, so decreases the availability of good fresh strawberries. They get a little bit less pretty – for lack of a more accurate word – and I’ve …
Diners do a big business in pancakes the size of dinner plates. They often have an item on the menu called “Silver Dollar Pancakes”, which are a stack of small cakes often targeted towards children. I believe that the theory is that children want small sized things and they want …
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