When toasting your nuts, it's important to set a timer. By the time you smell them, it's usually too late. $10 of pecan halves up in smoke (almost literally). #baking
November 20, 2025 at 7:37 PM
When toasting your nuts, it's important to set a timer. By the time you smell them, it's usually too late. $10 of pecan halves up in smoke (almost literally). #baking
Brand-new recipe book ("The Secret Life of Chocolate Chip Cookies," Marissa Rothkopf-Bates) already has battle scars. Relax people, it's just vanilla extract. #baking#marissaRothkopf.
October 31, 2025 at 4:25 PM
Brand-new recipe book ("The Secret Life of Chocolate Chip Cookies," Marissa Rothkopf-Bates) already has battle scars. Relax people, it's just vanilla extract. #baking#marissaRothkopf.
Triple chocolate mousse cake I made for a friend who enjoys food with contrasting textures. My attempt to temper and make white, milk, and dark chocolate/raspberry curls ended up with shards, not curls. whadaya gonna do!? btw, the small brown things on top are chocolate pearl sugar, NOT mouse turds!
October 27, 2025 at 4:33 PM
Triple chocolate mousse cake I made for a friend who enjoys food with contrasting textures. My attempt to temper and make white, milk, and dark chocolate/raspberry curls ended up with shards, not curls. whadaya gonna do!? btw, the small brown things on top are chocolate pearl sugar, NOT mouse turds!
Not sure if he fully qualifies based on his financial status (he doesn't even have a bank account), but the cooking method would be 24-48 hours in a liquid brine, then straight on to the rotisserie spit. I like a crispy, crackling skin.
December 19, 2024 at 3:33 PM
Not sure if he fully qualifies based on his financial status (he doesn't even have a bank account), but the cooking method would be 24-48 hours in a liquid brine, then straight on to the rotisserie spit. I like a crispy, crackling skin.
OK, this old bird looks pretty tough. I'm think a slow braise. I forgot about Tim Apple until I just read he recently made a pilgrimage to Mar-a-Lardo.
December 14, 2024 at 8:01 PM
OK, this old bird looks pretty tough. I'm think a slow braise. I forgot about Tim Apple until I just read he recently made a pilgrimage to Mar-a-Lardo.
I'm more of a baker than cook, I wonder what we can bake with the rendered fat. I'm certain it has to be purified, these guys are FULL of toxins. Two recipes leapt out since they can be taken to holiday parties: Spanish Polvorones cookies and mincemeat tartlets:
December 12, 2024 at 4:08 PM
I'm more of a baker than cook, I wonder what we can bake with the rendered fat. I'm certain it has to be purified, these guys are FULL of toxins. Two recipes leapt out since they can be taken to holiday parties: Spanish Polvorones cookies and mincemeat tartlets:
#4 -- Pressure cooker. Msuspicion is that he's just FULL of gristle. 45 minutes on HIGH will break down gristle and render the fat. The meat is full of toxins, need to research "detoxification" before I write the cook book
December 11, 2024 at 4:20 PM
#4 -- Pressure cooker. Msuspicion is that he's just FULL of gristle. 45 minutes on HIGH will break down gristle and render the fat. The meat is full of toxins, need to research "detoxification" before I write the cook book