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- Show us your latest cookbook acquisitions! - Page 15 - Cookbooks . . .
View New Content Home The Kitchen Cookbooks References Show us your latest cookbook acquisitions!
- Oxtail Expenses - Cooking - eGullet Forums
Image from Meituan online shopping app, China Recent mentions in the Dinner 2025 topic regarding oxtail pricing has got me thinking I had a look at the price here (I haven’t bought any for a while) Given the relative purchasing power of the relevant currencies, it is actually more expensive her
- Panettone - Ready to Eat - eGullet Forums
The mini ones arrived last month to my local Walgreens Drug Store They are $1 29 each Perfect size to go with my morning coffee How much do I love panettone??? We get $10 store coupons for every vaccine we get (for free, thank you Medicare) We've had a total of 4 vax between us I have used u
- Urban Vs. Suburban Restaurant Food - eGullet Forums
I'm working on a project doing some menu development where the target market is a hip, urban, probably single, crowd between their late 20's and late 30's The person with whom I am working stressed the importance of catching that hip urban feel with the food, and "not being too suburban" (her wo
- Liquor proportions in chocolates - Pastry Baking - eGullet Forums
Hello all I got out of the business 8 years ago so my skills are nearly non-existent I'm starting to make chocolates again for my own consumption My question regards the proportion of liquor in formulas I'm not worried about legal issues, more so how much how much cream should be removed when
- RIP Saul Zabar - Restaurant Life - eGullet Forums
At 97 Saul basically created the NYC food emporium as we know it today Would there have been a Dean DeLuca, an Agata Valentina, a Grace's? Probably not To walk into Zabar's as a food lover was like walking into a magical kingdom Downstairs was all food; cheeses, appetizing, deli,
- Zucchini Leaves - Cooking - eGullet Forums
I saw some zucchini flowers at Chinatown and bought some to stuff with However, it also came with a lot of zucchini leaves, so I was wondering if people eat the leaves too? And if so, how do you cook 'em?
- Boudin - Louisiana: Cooking Baking - eGullet Forums
All the gumbo talk on the cooking thread has inspired me to think about making my own boudain Anyone have a recipe?
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