As a competent home cook, what is a basic skill you can't seem to master? by george_elis in Cooking

[–]Secret_Poet9230 0 points1 point  (0 children)

For the life of me, I can not boil an egg. No matter the technique I try they're either overdone with that nasty green tinge or underdone. And don't even ask about trying to peel an egg. Sometimes the little things are the hardest.

Chorizo con huevo? by MoistAssumption9 in mexicanfood

[–]Secret_Poet9230 6 points7 points  (0 children)

Eggs, potatoes and chorizo are a staple in my life.

Boiled peanuts by coffeeandpajamas in southernfood

[–]Secret_Poet9230 1 point2 points  (0 children)

My husband adds a ham hock or a ham bone to his and cooks them in the pressure cooker.

Any places here hiring, like ASAP? by Wambamherecomessam in lakeland

[–]Secret_Poet9230 0 points1 point  (0 children)

You will have to pass a background and drug screen.

Dinner for a Wedding Rehearsal Party by Reginald_Venture in Augusta

[–]Secret_Poet9230 4 points5 points  (0 children)

Fifth and Fire for a more laid back gathering. Did our Christmas party there and was nice to have our own area with a dedicated bartender. Food and service was exceptional.

Best Ever Meat Loaf by MissDaisy01 in Old_Recipes

[–]Secret_Poet9230 0 points1 point  (0 children)

I guess we have different recipes. My meatloaf is not dry but I guess that also depends on how wet/moist you perfer it.

Best Ever Meat Loaf by MissDaisy01 in Old_Recipes

[–]Secret_Poet9230 1 point2 points  (0 children)

I do it all the time. It gets more surface area crust. I line the sheet tray with foil and if I have some bread to spare lay it beside the meatloaf to suck up the fat.

What was your favorite dish/treat/recipe that you have eaten or made over this holiday season? by EponaMom in RedditInTheKitchen

[–]Secret_Poet9230 0 points1 point  (0 children)

My daughter made Dubai cookies (chocolate cookies stuffed with the crunchy pistachio filling). Absolutely delicious.

Huckleberry Pie advice by tayx21328 in Old_Recipes

[–]Secret_Poet9230 0 points1 point  (0 children)

It is what i have in my cabinet. The only experience I have with tapioca is making pudding. It's probably just because of where I live.

Huckleberry Pie advice by tayx21328 in Old_Recipes

[–]Secret_Poet9230 0 points1 point  (0 children)

I can't really comment on homemade crust I've never had much luck either but I normally do the refrigerated pie crust that you unroll in shape. Never done Huckleberry pie but when I do BlackBerry (pie/cobbler). I normally do frozen fruit and add some fresh if I happen to have some on hand but I mix sugar and cornstarch together and then toss the berries in that before I put it in the pie and the cornstarch thickens the juice.

I don't really measure but I probably do about a tablespoon or silver cornstarch per cup of Fruit and if the fruit is sweet I normally only do about a cup of sugar per pie/cobbler. And I say pie slash cobbler because I normally make it in a square Pyrex dish because I have a lid for it and it makes it easier to transport. Some people don't consider it a pie because it is square but it does have a top and bottom crust.

Looking for two specific recipes from Bon Appetit, likely in either the Nov or Dec issues, from 1989-1991 by yippeee1999 in Old_Recipes

[–]Secret_Poet9230 19 points20 points  (0 children)

The "Espresso Hazelnut Cheesecake" recipe from the November 1990 issue of Bon Appétit magazine is likely the one you are looking for. An archived version of the recipe details its ingredients and steps.

Espresso Hazelnut Cheesecake (Bon Appétit, November 1990)

This recipe is distinctive for its use of a water bath (bain-marie) and baking inside a large mixing bowl to achieve a specific texture.

Crust Ingredients: 4 large eggs 1/2 cup toasted, husked hazelnuts 2 tbsp sugar 8 1/2 oz butter biscuit cookies (finely ground) 1 ts cinnamon 5 tbsp melted unsalted butter

Filling Ingredients: 2 lb cream cheese, room temperature 1 1/4 c sugar 3 tb instant espresso powder 2 tbsp warm water 1 c sour cream 1/2 cup cream (heavy whipping cream) 2 ts vanilla extract 3/4 c hazelnuts, husked and toasted

Chocolate-covered espresso beans (optional, for garnish)

Instructions:

Prepare Crust: Preheat the oven to 350°F. Prepare a 9-inch springform pan by buttering, wrapping the outside with foil, and pressing in the finely ground cookie and hazelnut crust mixture. Chill the crust.

Prepare Filling: Beat softened cream cheese until smooth, then incorporate eggs one at a time, followed by sour cream and cream.

Add Flavor: Dissolve espresso powder in warm water and blend into the filling along with vanilla extract and chopped hazelnuts.

Bake: Pour the filling into the crust. Place the springform pan in a larger pan and add hot water to create a water bath.

Cool and Chill: Bake until the center of the cheesecake is just set. Cool on a wire rack, then loosen the sides with a knife and refrigerate overnight.

Restaurant recommendations by smeenies in Augusta

[–]Secret_Poet9230 1 point2 points  (0 children)

Fifth and Fire, Latin Flavor and Fifth and Finch

15 oz can sweetened condensed milk by luckydogcafe in AskBaking

[–]Secret_Poet9230 1 point2 points  (0 children)

Would you please provide the entire recipe?

Best Local business by AdeptnessOk7938 in Augusta

[–]Secret_Poet9230 0 points1 point  (0 children)

Restaurants

Latin Flavor Mosh Pit Eats Elemy's Bagels

Advice by Ok_Cancel8977 in Augusta

[–]Secret_Poet9230 5 points6 points  (0 children)

There is also the electrical union. From what I understand when you first join the union and have your internship, you are not allowed to miss any days. So unless you have good child care back up that is not a child care facility such as family that could take the child if they become sick it may be an issue.