…This is a restaurant grade thermometer I use in my kitchen almost everyday. It is super accurate, easy to use and versatile. Pick one up, or one just like it, at any kitchen store. You will not regret it. For instance if you want to the know the temperature of you cast iron griddle, for tortilla making, use the infrared button. Possibilities are endless, and it is well worth your money. Keep your food and family safe….
…nt aspects of the kitchen. She brought so much to the table, with hands on experience and knowledge that I soaked up like a sponge on crack. I know, weird but true. If she speaks, I listen. Her experience is something most people would long for in this industry She has countless stories she shared, and to be honest, I would love to pick her brain a million more times. She is rad. She made this class rad. Here are a few things I made over the last…
…azelnut Scones, she quickly replied that her mouth started watering, so I knew I had a winner combo on my hands and I needed to get baking. And yes, I gave her a huge batch for her scone addiction. I’m not joking when I say if she could sustain herself on scones she would :). That’s why I made these with some whole wheat flour (don’t tell her), and less sugar so that they are generally a tiny bit more healthy than other recipes I’ve made in the pa…
…cer in the U.S. and throughout the world through ground-breaking research, community health outreach, advocacy and programs in more than 50 countries. For more information, visit www.komen.org or connect on Facebook or Twitter. Cook for the Cure® is a registered trademark of Komen®.” Agua de Jamaica (Hibiscus Water) Serves: 2 quarts/8 cups Ingredients: 8 cups water 2 cups dried hibiscus flowers, easily found in any bulk section, and Mexican Mark…
…, we don’t really take the time to see where the things we purchase really come from. The hard work that comes from that fifty cent chocolate or the huge chocolate companies that are taking advantage of these people. I could go political here, I won’t. It would take way too long and I honestly do not have all of the information to speak of this matter in a well researched manner. But next time you buy your chocolate think twice, I encourage you to…
…genre. No one grew up like I did, has my perspective, thought process, or experiences, those are unique to me. My experience in Culinary School was unique, and the things I learned and took away helped shape the chef I am today. That school coupled with the love my family had for food, that is why I differ. 3) Why do I write what I do? The main reason, I want to teach people about good food and how to make it. The other, I like sharing things I l…
…airtight container for up to a week. These can be made up to 2 weeks in advance. Place dough in an airtight bag or container in the freezer. Bake straight out of freezer….
