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Cooking for Men and other Culinary-Challenged People - beBee

Cooking for Men and other Culinary-Challenged People

~ 100 buzzes
Rod Loader wrote a post where he describes his ineptitude in the kitchen in comedic detail. It inspired me to create this hive.

Here, I will post articles on cooking, easily, simply, and deliciously. Yes, I will include recipes. Think of it as Your Kitchen Survival Guide.

Feel free to ask questions or suggest posts. Please do not use this Hive to publicize or otherwise promote posts. Any such will be deleted.

If you would like to contribute to the Hive, just message me.
  1. ProducerAlbert Gibel

    Albert Gibel

    Monday September 5th • Labor Day In America • Yum!
    Monday September 5th • Labor Day In America • Yum!Ingredients Sauce: 32 ounces ketchup 16 ounces water 6 ounces brown sugar 6 ounces white sugar 1 tablespoon freshly ground black pepper 1 tablespoon onion powder 1 tablespoon dry mustard powder 2 ounces...
  2. ProducerPaul "Pablo" Croubalian
    Fall Comfort Food: Rich Beef Stew
    Fall Comfort Food: Rich Beef StewToday is October 14th, 2016 in Montreal. It's overcast and cold. At least, the rain and wind let up. The last few days featured heavy winds Maybe those in the Southern USA wouldn't consider our winds heavy after Mathew's visit. For us it was...


    Lisa Gallagher
    18/10/2016 #23 Lisa Gallagher
    #22 Thats great to know Paul!!
    Paul "Pablo" Croubalian
    18/10/2016 #22 Paul "Pablo" Croubalian
    #20 There/s really no way to know for sure exactly how many calories you need to hold your weight. It changes daily within a fairly tight range and varies with the individual, their normal amount of activity, etc. You can't know, but you can infer.

    This is how we did it. Once Filly (my wife, Filomena) got to 123 pounds, we started increasing her intake. First, we jumped up 150 calories. We stayed there a few days and she kept losing. We kept bumping up the intake until she gained, then we cut back a step. Now she fluctuates between 118 and 122... we aren't talking fast swings though.
    Fatima Williams
    18/10/2016 #21 Fatima Williams
    A very tempting delicious recipe A must try I'm sure ill enjoy it 🤗🤗🤗🤗
    Lisa Gallagher
    18/10/2016 #20 Lisa Gallagher
    #19 Thanks for explaining your diet so thoroughly @Paul "Pablo" Croubalian. I like the idea of a balanced diet vs. a series of balanced meals. I know that I eat too many bad carbs so that's something I would have to balance out on my plate. I probably need more protein. Interesting facts about portions of meat. Your wife is at a very good weight for her height. How do you figure out how many calories you need for your height and body weight you want to attain? I remember changing my husband's portions and also cut back on carbs for him once- he lost 25 lbs. I wasn't over weight and ate more than him. I've always had a hardy appetite and it's caught up with me since I hit the big 5-0! I think it's time to go back to what I used to do for him, we both need to lose some weight. I just began a fast paced power walking exercise video the other night and wow- amazing how 30 minutes of moving different body parts in various ways causes sweating and I could feel it in my major muscles. I actually enjoyed it because the gal made it fun and it went by fast.
    Paul "Pablo" Croubalian
    17/10/2016 #19 Paul "Pablo" Croubalian
    #18 It's all about calories and balancing where they come from. I calculated an 1100 calorie plan where 40% came from proteins, and 30% each from carbs and fruits/veggies. The big change for me was cutting a lot of beef.

    It's also important to understand that the goal is a balanced diet not a series of balanced meals.

    Some people say your meat should be the size of a deck of cards. Well, that's a little too much beef, a little too little lean pork, and far too little fish, shrimp, chicken or turkey.

    If I get hungry I eat. I had to make sure I had enough stuff on my plate so that I didn't feel deprived.

    Too often, weight-loss programs are dumbed down to the point of being nearly impossible to make work. There's a difference between a chicken breast and a steak of the same weight. A 6 oz breast will have about 150 calories. A 6 oz steak will have nearly 425.

    I ate good sized portions. I was never hungry. The weight fell off. I call it the UnDiet.

    Weight GAIN is insidious. Just eating 100 calories too much a day will add a pound a month (12 a year). That's the bad news. The good news is that it works the other way too.

    Cutting 100 calories makes you lose a pound a month. Everybody has a different balance point where they neither gain nor lose. That balance point is a moving target and changes every day based on activity. For women it's usually around 2000-2500. Men, with their greater average muscle mass, make it closer to 3000-3500. My wife, who is 5'2" and 120 lbs, has a balance about 1750. Mine is about 2900.
    Lisa Gallagher
    17/10/2016 #18 Lisa Gallagher
    #12 Impressive weight loss! Did you find cutting out or back on carbs, fats, or calories helped? OR was it a combination of factors?
    Paul "Pablo" Croubalian
    17/10/2016 #17 Paul "Pablo" Croubalian
    Me too, but risotto is definitely not in the "easy cooking" category. Even pros burn it often, and they hate it because it is labour intensive. Hmm, this might call for the creation of a simplified version.
    Dean Owen
    17/10/2016 #16 Dean Owen
    #15 Much prefer risotto to polenta.
    Paul "Pablo" Croubalian
    17/10/2016 #15 Paul "Pablo" Croubalian
    #14 and cut the liquid to 25%. Soups, Stews, and Braises are all variations on a theme. The biggest difference is in the quantity of liquid.

    Osso buco is a crowd favorite, but one of the easiest recipes. We should do it. Or, we could do my favorite, lamb shanks braised in red wine, served on a bed of polenta
    Dean Owen
    17/10/2016 #14 Dean Owen
    A very tempting recipe! Great advice on the cuts of meat to use. Replace with veal shanks, add a quarter bottle of white wine and you've got a pretty good Osso Buco!
    Paul "Pablo" Croubalian
    16/10/2016 #13 Paul "Pablo" Croubalian
    #11 An old picture from Algonquin Park, but I don't remember exactly where. Weren't you up there this year?
    Paul "Pablo" Croubalian
    16/10/2016 #12 Paul "Pablo" Croubalian
    #10 Funny you should mention the diet food thing, Lisa. After culinary school, I found that I had ballooned up to 247 lbs! All that rich food is not great for the waistline. We are basically taught how to make people fat. I figured if I did the opposite, I'd get thin.

    Thank you, George Costanza!

    I used what I learned to make the most stuff on a plate for the least calories and dropped to 186 relatively painlessly. Losing weight does not mean you have to eat tasteless crap.
    Lisa Gallagher
    16/10/2016 #11 Lisa Gallagher
    One way to save recipes, especially @Paul "Pablo" Croubalian's because he's shares easy yet awesome recips... saving it to my hive. PS: I forgot to mention, love the fall foliage photo for your header Paul.
    Lisa Gallagher
    16/10/2016 #10 Lisa Gallagher
    @Paul "Pablo" Croubalian, I hope you had better weather today, if not today- Sunday for sure. We had temps in the 70's and it was sunny all day. I'm about 9 hours from Montreal so I'm assuming the weather is headed in your direction too. Can relate to bear hibernation mode/mood!!

    What a great recipe. I can smell it cooking already! I bookmark your recipes, soon I can sting them! I had no idea that potatoes don't freeze well, thanks for the heads up!

    Psst, you know how everyone is selling diet foods and delivering them right to a persons door? I think it's time for comfort food to be sold too. If people eat in moderation and get enough exercise, no reason not to eat what you crave!
    Jamie Davis
    16/10/2016 #9 Jamie Davis
    I love a good stew and this one sounds delicious 😋 I also love the beautiful fall picture, even though I am not ready for the coming cold weather conditions
    Jim Cody
    15/10/2016 #8 Jim Cody
    #7 The kitchen is hers, The work shop is mine.
    Paul "Pablo" Croubalian
    15/10/2016 #7 Paul "Pablo" Croubalian
    #6 so freak her out and make it yourself, Jim
    Jim Cody
    15/10/2016 #6 Jim Cody
    Great receipe much like my wife's. Taste good on a cold day.
    Paul "Pablo" Croubalian
    15/10/2016 #5 Paul "Pablo" Croubalian
    #3 Yup, 3 years of culinary school after selling my biz. It was a bucket list thing.
    Franci Eugenia Hoffman
    14/10/2016 #4 Franci Eugenia Hoffman
    I love the photo. The colors are spectacular! So, let us know what we should come over for stew. (kidding, of course).
  3. ProducerWayne Yoshida

    Wayne Yoshida

    Sweet Mustard Glazed Chicken Thighs
    Sweet Mustard Glazed Chicken ThighsPhoto: Sweet mustard glazed chicken thighs. Maple syrup and smoke make an interesting combination.There’s something amazing when you include maple syrup in a marinade. I make Thanksgiving turkey with a brine that includes some syrup and other...


    Wayne Yoshida
    12/10/2016 #10 Wayne Yoshida
    #5 Hello Ako -- Yes, I do practice what I preach! Thank you for reading and commenting.
    Wayne Yoshida
    12/10/2016 #9 Wayne Yoshida
    #3 Dean -- Arg! I wonder if you can make some?
    Wayne Yoshida
    12/10/2016 #8 Wayne Yoshida
    #1 OK @Lisa Gallagher -- you got my attention on your very strange marinade -- please share!
    Wayne Yoshida
    12/10/2016 #7 Wayne Yoshida
    #2 Tony - thanks for reading and commenting. I agree, true maple syrup is the way to go. The picture shows my bottle of Log Cabin, however. I used to live in Connecticut and tasted the real stuff from Vermont and other New England states - they definitely are better.

    Share some of your recipies!
    Wayne Yoshida
    12/10/2016 #6 Wayne Yoshida
    #1 Lisa - Thanks for your comment. I have a sister who likes everything burnt. (Blackened?)

    It may have been the sugar in your marinade. Do you grill indirectly when cooking chicken? That may help.
    Ako Kasahara
    12/10/2016 #5 Ako Kasahara
    So @Wayne Yoshida, you really are the BBQ master. It was not just a sample title you use in the LinkedIn classes you teach. Look so yummy!
    Lisa Gallagher
    12/10/2016 #4 Lisa Gallagher
    #3 wow, it must be very expensive @Dean Owen. I can usually buy it here for 9.00
    Dean Owen
    12/10/2016 #3 Dean Owen
    Maple syrup is so expensive here in Shanghai that it is one the only a handful of items on supermarket shelves that are on display in locked cabinets, or when the bottles have a small handled, they are chained to the shelves under padlock.
    Tony Brandstetter
    12/10/2016 #2 Tony Brandstetter
    Thank you for the tip Wayne, I have been using more and more maple syrup in my cooking and I found that the all natural is the real deal -
    Lisa Gallagher
    12/10/2016 #1 Lisa Gallagher
    @Wayne Yoshida, you did it again, made me hungry! I bookmark your recipes. By the way, I use maple syrup in some of my marinades, and it sure does add another level of flavor :)) Thanks for sharing anf making hungry AFTER I already ate my dinner haha. I have a very strange marinade I use to grill chicken on occasion, maybe I'll share it sometime, people may think it sounds gross but its great. Just dont do what I did the last time I made it. I was trying to impress my daughter's then fiance, with my cooking and chatting skills. I turned my back to chat and well uhm, the chicken sort of caught on fire. Yep, I ruined it. Yep, I was humiliated; -) Love the recipes you share!
  4. ProducerPaul "Pablo" Croubalian
    Kick-Ass Glazed Ham, That's Much Easier than it Sounds
    Kick-Ass Glazed Ham, That's Much Easier than it SoundsMy fellow Canuck, Graham Edwards mentioned that today is Canadian Thanksgiving Day. He did a cool Live Buzz on the subject. It's here  if you're curious.I mentioned my Thanksgiving day menu in the comments. Some people asked for the Glazed Ham...


    Lisa Gallagher
    13/10/2016 #16 Lisa Gallagher
    #14 Geez I want to eat dinner at your home @Paul "Pablo" Croubalian ;-) Ah, so we should smoke both before doing the glaze? That's good to know. Interesting about the butcher, turkey being deboned etc... Turkey Quiche? I bet that's good too! You sure are a great chef!
    Donna-Luisa Eversley
    13/10/2016 #15 Donna-Luisa Eversley
    Wow @Paul "Pablo" Croubalian..it is mouth watering... Like the way a glazed ham tastes, especially if it gets a nice flavored glaze..
    Paul "Pablo" Croubalian
    12/10/2016 #14 Paul "Pablo" Croubalian
    #12 I assume both hams are raw? If so, smoke them both. This recipe is based on the so-called "ready-to-eat" hams aka RTE. Generally, they are brined and boiled so the glazing only finishes the cooking.

    Starting from raw is completely different.

    Turkey is the prime protein for Thanksgiving, but not everyone likes turkey. That's when ham comes into play. I bought the ham for $22. Fed 16 people and sent them all home with leftovers. I've made quiches, pea soup, sandwiches and breakfasts with my leftovers. I still have some left.

    RE TURKEY: A very cool way to serve turkey requires a good butcher. I mean good by his/her skill set not meat quality. It involves having the turkey deboned so that both breasts are in one piece. Next, the thighs and drumsticks are also deboned and ground up. Finally, the ground dark meat is rolled into the center of the breasts and the whole thing tied up like a roast.

    Cooking is now far more even and dry breasts are eliminated.
    Paul "Pablo" Croubalian
    12/10/2016 #13 Paul "Pablo" Croubalian
    #11 Ham and pork come from the same animal but the similarity ends there. Yes, the ham is a cheaper cut. It is often brined in the smoking/simmering process so it may be quite salty. That's why so many glazed ham recipes are sweetish.

    Admittedly, if I had to choose, I would go with a nice garlic roasted pork loin over a glazed ham. That's not to say that one is better than the other, they are different. ( that distinction seems to pop up regularly these days)

    No matter, you can definitely use Ceylon if you prefer.
    Lisa Gallagher
    12/10/2016 #12 Lisa Gallagher
    I feel like I just hit the jackpot! My mom used to make an awesome glazed ham with a dark brown gravy that was sweet. I never asked her for the recipe because I've never been one for ham. But, I loved her ham when she used to make it. She stopped making hams when we were teens-adulthood because everyone preferred turkey to ham. I always wondered how she made her gravy and forgot to ask. I think this may be very similar to what she did make! I just bought a half a pig and I have 2 half hams in my freezer. We're going to smoke one, and I'm using your recipe for the other. Thanks so much!! I'm hungry now ;-)
    Dean Owen
    12/10/2016 #11 Dean Owen
    Yes, I am not a fan of Earl Grey at all and you'd see why if you did a blind tasting against Ceylon tea. But Earl Grey has better branding for some archaic reason. I have never quite understood glazed ham. Why do a glazed ham over a roast pork which will taste much better? I assume it is to do with the old days when people cured meats to last through the winter and keeping up with tradition, but now fresh pork is available throughout the year, why choose ham over pork? All that said, I would definitely not turn down an invitation to feast on your KA Glazed ham!
    Laura Mikolaitis
    11/10/2016 #10 Laura Mikolaitis
    #9 No it doesn't, and quiche recipes would be great. I love quiche. Well, I love food in general so it's a good thing it's close to dinner time because now I'm feeling hungry too - LOL!
    Paul "Pablo" Croubalian
    11/10/2016 #9 Paul "Pablo" Croubalian
    #8 LOL, yes, but then you need to deal with a boat load of leftovers. Ham does not freeze well!

    Maybe I should add some quiche recipes?? Or, vol-au-vents?
    Laura Mikolaitis
    11/10/2016 #8 Laura Mikolaitis
    Now I'm craving a ham dinner with all the fixings! Great recipe @Paul "Pablo" Croubalian, thanks for sharing. I'll be saving this one and sharing with my husband. Maybe he'll cook one for dinner this weekend.
    Aaron Skogen
    11/10/2016 #7 Aaron Skogen
    #6 Right, I've done that with poultry before, putting a sheet cake pan down, filling it with water, then setting in a cooling rack, and finally placing the the roasting pan on top of the rack. . . Its worked with poultry. . . Should work!
    Paul "Pablo" Croubalian
    11/10/2016 #6 Paul "Pablo" Croubalian
    #5 That bottom heat may be an issue, I would try to double pan... place the ham in one pan then ham and pan in another identical pan. That's a bakers' trick to avoid burned bottoms (bread not bakers)
    Aaron Skogen
    11/10/2016 #5 Aaron Skogen
    #4 It's pretty fast, not like my convection oven inside, but pretty quick nonetheless. I can get it to about 450 degree's max, so 425 is doable. The only issue with the heat is that it comes from a fire-pot in the center bottom. While there are two heat baffles and a fan to dissipate the heat, it still heats the bottom of the pan more than a convection oven.
    Paul "Pablo" Croubalian
    11/10/2016 #4 Paul "Pablo" Croubalian
    #3 It should work just fine. It may even work better. Can the Traeger raise temperature super-quick for the second phase of cooking? You can crank it pretty high if you are able to. The ham will finish cooking in the resting phase anyway.

    Just an FYI I rarely need to add liquid.
    Aaron Skogen
    11/10/2016 #3 Aaron Skogen
    Nice! Thanks @Paul "Pablo" Croubalian. I think this may work on my Traeger, which I often substitute for an oven. Although, I will likely need to add liquid more frequently. I've never tried cardamom in a glaze before, which is what really entices me about this one. I've always stuck to cinnamon, nutmeg and ginger, yet I love the flavor of cardamom.
    Graham Edwards
    11/10/2016 #2 Graham Edwards
    Thanks for the mention @Paul "Pablo" Croubalian... and the recipe.
    Paul "Pablo" Croubalian
    10/10/2016 #1 Paul "Pablo" Croubalian
    @Graham Edwards and @Dean Owen are mentioned in this post
  5. ProducerLisa Gallagher

    Lisa Gallagher

    Crab Cakes With Imitation Crab Meat
    Crab Cakes With Imitation Crab MeatI love to cook. Tonight I decided to make crab cakes but I didn't have real crab on hand. I did,  however, have imitation crab and decided to use that for my crab cakes. I was hoping they'd taste as good as crab cakes made with the real deal! They...


    Lisa Gallagher
    13/10/2016 #10 Lisa Gallagher
    #9 We love it on occasion @Donna-Luisa Eversley!
    Donna-Luisa Eversley
    13/10/2016 #9 Donna-Luisa Eversley
    This looks very yummy and easy to make @Lisa Gallagher😊
    Lisa Gallagher
    12/10/2016 #8 Lisa Gallagher
    Thanks @Andrew Porter and @Sophie Perrin, they are very tasty!!
    Andrew Porter
    10/10/2016 #7 Andrew Porter
    These look scrumptious @Lisa Gallagher thanks for sharing this recipe, will definatley be trying!
    Sophie Perrin
    10/10/2016 #6 Sophie Perrin
    It looks delicious! Thanks for the recipe, I will try it soon :)
    Dean Owen
    10/10/2016 #5 Dean Owen
    Do you use the Thai fish sauce (Nam pla)? Quite smelly, but I love using it in stir fries. Not sure about crab cakes though...
    Lisa Gallagher
    09/10/2016 #4 Lisa Gallagher
    Thanks for sharing @Dean Owen!
    Lisa Gallagher
    09/10/2016 #3 Lisa Gallagher
    #2 It sounds very similar to the imitation crab meat you find in the states. I think the first ingredient (or shall I say, main) is Pollock. There is also 2% crab as well. When they first came out with the imitation crab years ago, they were shaped like long logs. I mixed red salmon with them the last time I made the cakes and they were very tasty. It's a quick/cheap recipe. Obviously, they won't taste like the real deal but for me, close enough! I think the fish sauce and cooking with sesame oil helps a bit too.
    Dean Owen
    09/10/2016 #2 Dean Owen
    What a brilliant idea! I mean, who doesn't love crab cakes? Not sure what imitation crab looks like in the States, but in Japan we call it Kani Kamaboko, and it is basically ground white fish meat mixed with starch and shaped into crab leg meat. Tastes horrible in salads, but is edible in hotpots. Might try out your recipe soon....
    Lisa Gallagher
    09/10/2016 #1 Lisa Gallagher
    For those of my friends who like to cook yet keep it simple & tasty. This is an easy recipe I came up with last evening & wanted to share it.
  6. Brian McKenzie

    Brian McKenzie

    Because Breakfast is booooooring - you should be able to write secret messages and get live news updates to your Toast.
    Toasteroid Campaign Video
    Toasteroid Campaign Video Learn More: https://www.toasteroid.com/ Support our Thunderclap Campaign: https://www.thunderclap.it/projects/44197-reinvent-your-breakfast?locale=en We are...
  7. Brian McKenzie

    Brian McKenzie

    Twice Baked Breakfast Twice:

    Bake the Potatoes ~ slice off the tops
    Scoop out the soft core middles with a spoon
    Lay in the Cheese to support the sides and bottom
    Crack in the Eggs
    *Add peppers, bacon, onions and mushrooms if you wish
    Top with Cheese
    Cap with baked potato - and return to the oven for 10 minutes at 275

    Eat them up Yum
    Brian McKenzie


    Brian McKenzie
    27/09/2016 #2 Brian McKenzie
    #1 @Tommy McElroy, MD I will have to update my tech to do that kind of broadcast - it is in the works though. These can be done when camping too, just wrap them in foil and place near the hot embers of the fire - make a pot of coffee and enjoy.
    Tommy McElroy, MD
    27/09/2016 #1 Tommy McElroy, MD
    Cool idea. I could see this being recorded from the exact angle, sped up, with a voiceover, and a hit video! Plus I bet they taste great!
  8. Dean Owen

    Dean Owen

    Fellow bees - Introducing Honeycomb Oat Noodles from Inner Mongolia. No live buzzes from China yet, but hopefully soon. So please make do with prerecorded buzzes from me for now.
    A Taste of China
    A Taste of China Dean Owen visits Xibei Youmian Cun restaurant in Shanghai to try the famous YouMian Wo Wo (Honeycomb Oat Noodles) of Shanxi and Inner...


    Juan Imaz
    26/09/2016 #13 Juan Imaz
    Dean Owen
    26/09/2016 #12 Dean Owen
    #11 Hey thanks for watching. Wonton are slightly different. I live in a part of China famous for wonton and will do a video shortly....
    Lisa Gallagher
    26/09/2016 #11 Lisa Gallagher
    Oh wow, that just made me very hungry @Dean Owen ! Thsts a lot of work they put into making the honeycomb pasta, and what we call wontons hrre, well I bet they are delicious with the minced lamb mixture. I could have used some of that soup yesterday; )) Loved the video , thanks for sharing
    Mamen Delgado
    25/09/2016 #10 Mamen Delgado
    #4 We will share it some time in the future. Thanks Dean!!! Deeply grateful!!
    Dean Owen
    25/09/2016 #9 Dean Owen
    #7 I think it is very rare that you'll find lamb on the menu in Chinese restaurants in the West as they are usually Beijing, Cantonese or Sichuan restaurants, but good luck! The girl is unbelievable. Fortunately they appear to be on a rotational shift as ten minutes later I saw her on another station. I can't imagine doing that for hours on end. It is amazing how she presses a tiny bit of dough between her fingers, then flattens it with her palm, meanwhile the other hand is busy as bees.
    Dean Owen
    25/09/2016 #8 Dean Owen
    #6 I am becoming a fan of video as a medium although this is only my second production, it's so easy with the tools we have these days. IF I'm making people hungry, I guess it is working! Now being barred from the kitchen is a punishment worse that watching a Trump speech!
    Pamela L. Williams
    25/09/2016 #7 Pamela L. Williams
    Oh, I want one of the minced lamb sandwiches! It was amazing how the cook had both hands constantly working making the noodles and rolling them for the steamer. Now that's talent! Well thanks for sharing Dean, now I want some steamed noodles with lamb and I don't know of a place in Greensboro that makes it! I must be deprived of this craving.. :-)
    CityVP Manjit
    25/09/2016 #6 CityVP Manjit
    Lovely Jubbly! I am glad this was a pre-recorded video because until I decide to upgrade my personal technology, I cannot view beBee Live Video. I also surrendered my cell phone - which is all a part of my learning journey shtick I practice here and at my offline club. Only draw back was that this video was so delicious, I now need to plan a new commando raid into our kitchen - which is well defended by the women of our house, who apparently have ordered me to get back on a fitness discipline to curb my eat on demand.
    Dean Owen
    25/09/2016 #4 Dean Owen
    #3 Glad you enjoyed it, and thanks for sharing! I'd love to share with you a bowl of honeycomb noodles but the beBee technology, as cutting edge as it is, is not quite ready for food sharing!
    Mamen Delgado
    25/09/2016 #3 Mamen Delgado
    OMG!!!! Thanks so much for this video @Dean Owen!!!! It took me to China and the wonderful tastes there... Ohh, how I love Chinese food, but Chinese food in China.

    Sorry I'm going to write a little Spanish to bring @detapitasenlacalle .. to this wonderful corner. Este vídeo de nuestro querido Dean es todo un lujo Detapitas. No te lo pierdas!!!
  9. ProducerPaul "Pablo" Croubalian
    Heresy in the Kitchen: How To Make Pulled Pork the Easy Way
    Heresy in the Kitchen: How To Make Pulled Pork the Easy WayIt's been a while since I wrote a cooking post. I decided on a controversial one. Pulled Pork is an incredible dish. It's a staple of the Amercian South. It is usually the crowning event in competitive barbeque. If you ever have the opportunity to...


    jesse kaellis
    02/09/2016 #10 jesse kaellis
    #8 I quit drinking 13 + years ago but I haven't forgotten and I better not forget. Nice story. Thanks.
    jesse kaellis
    02/09/2016 #9 jesse kaellis
    #7 I know it's bad but me no care.
    Paul "Pablo" Croubalian
    02/09/2016 #8 Paul "Pablo" Croubalian
    #6 LOL, we aren't exactly teetotalers up here in Canada. When I make my own BBQ sauce it's more Jack Daniels than anything else. Much as i like shortcuts, I haven't slunk down to buying ready-made Pulled Pork or Ribs. They are just too easy to make.
    Robert Bacal
    02/09/2016 #7 Robert Bacal
    #5 I think you mistook the P's for D's. Its Pulled Pork, Not Dulled Dork. Here's a tissue.
    jesse kaellis
    02/09/2016 #6 jesse kaellis
    Walmart sells pulled pork. As for using beer or hard liquor on the barbeque. In Vegas, we always used alcohol​ when barbequing. It seems to tenderize meat, and we were alcoholics, so booze is GOOD, right? Nice story. Now I need some pulled pork.
    Tony Brandstetter
    01/09/2016 #5 Tony Brandstetter
    Food porn? I need a Kleenex
    Wayne Yoshida
    01/09/2016 #4 Wayne Yoshida
    Excellent short cut @Paul "Pablo" Croubalian - I have to admit doing something similar to this every now and then. The cinnamon is a new twist for me. It's been a while since I smoked pulled pork on my Big Green Egg. Maybe this coming holiday (Labor Day over here).
    Paul "Pablo" Croubalian
    01/09/2016 #2 Paul "Pablo" Croubalian
    #1 Yes, Robert, two actually. Both are equally heretical.

    If you have a Middle Eastern market nearby, buy kafta meat. It's perfectly mixed and seasoned for incredible burgers. Adonis over here sells it in 1 kg bags.

    The other option is to use 2/3 lean beef and 1/3 pork (anyone who is religiously averse to pork can use straight beef). Squish them by hand until well mixed. Then add the secret ingredient....

    Wait for it...


    Make sure you're sitting down, I don't want you to get hurt....

    Here it comes...

    Jarred salsa.

    Yes, the stuff you eat with tortilla chips.

    You can use mild, medium or spicy, as you like. Just pour some in, squish it around, pour more until you have the consistency you like.

    Burger forming tip: When forming burgers, the edges tend to get very thin. They burn and break. Use a butter knife to push the edges back towards the middle to avoid that thin edge. When you have them the way you want, lightly press the back of a tablespoon in the middle to form a depression. It will pop out in cooking and keep your burger fairly flat. Never, ever squish them with a spatula!

    Maybe you can help with future cooking posts. I never know how complex to make them, so I stick with the easy-peasy ones. Thoughts?

    One person asked how to make Wellington (beef or salmon) I thought that would be too much. Many chefs would order puff pastry from me, even though puff is not tough to do at all.
    Robert Bacal
    01/09/2016 #1 Robert Bacal
    @Paul "Pablo" Croubalian I'm not a fan of pulled pork, but love cooking posts. Do you have a favorite recipe for super duper burger?
  10. Brian McKenzie

    Brian McKenzie

    Steven is a magician ..... I have no idea what he is straining those noodles over - where did that water go ?!?!?

    I have heard of the Galloping Gourmet - I think he should be billed as Mr. Microwave - with a name like Weber - I keep expecting a BBQ to show up ..... I don't think it will happen - but I still dream .....

    MEN - this is not Spaghetti - don't kid yourself.
    Weber Cooks - Spaghetti (w/ Chef Steven Reed) [Official Video]
    Weber Cooks - Spaghetti (w/ Chef Steven Reed) [Official Video] Steven Reed teaches all us some important life lessons, also...


    Brian McKenzie
    22/08/2016 #1 Brian McKenzie
    And that is all from Steven - 7000 + subscribers with a high view count of 394K - *poof* the man vanishes. He may not be great at cooking - but 3 years off the net - he is a solid 'Ghost' icon
  11. Brian McKenzie

    Brian McKenzie

    Please, please - don't call this 'Nachos'

    I can't decide if he is being serious or is satirical
    Steven Reed on Weber Cooks - Chili Cheese Dip
    Steven Reed on Weber Cooks - Chili Cheese Dip On this episode of Weber Cooks, Steven prepares microwave Nachos and Chili Cheese...
  12. Brian McKenzie

    Brian McKenzie

    Everybody loves a good trainwreck
    Step away from that microwave

    Friends do not let friends do this - even if they are drunk.
    Steven Reed on Weber Cooks - Creamed Corn & Potatoes
    Steven Reed on Weber Cooks - Creamed Corn & Potatoes On this episode of Weber Cooks, Steven Reed prepares a delicious creamed corn and potato...
  13. Brian McKenzie

    Brian McKenzie

    Men - please don't cook like this - learn better. first - invest in a real rice cooker - it will save you time and cook much better.
    Step away from the microwave and the heavy sodium / chemical laden box o rice 'meals.' #He4Sammich is your friend
    Weber Cooks - Rice-a-Roni (w/ Chef Steven Reed) [Official Video]
    Weber Cooks - Rice-a-Roni (w/ Chef Steven Reed) [Official Video] Steven Reed teaches all us some important life lessons, also...
  14. ProducerBrian McKenzie

    Brian McKenzie

    Born to be a Bachelor
    Born to be a BachelorAn ode and riff to the bachelor fare and the microwave - a tip of the hit to Steppenwolf; sing it if you know the tuneGet your burrito warmin'Hang out by the microwaveLookin' for some MexicanAnd whatever comes my wayYeah Man go make it zappenMake...


    Brian McKenzie
    12/10/2016 #11 Brian McKenzie
    #10 @Wayne Yoshida nice catch, I suppose that is our generation's version of Pineapple apple pen.
    Wayne Yoshida
    12/10/2016 #10 Wayne Yoshida
    Way to go Brian - Excellent and creative! I have to try these. I have to say, though -- the fish head song at the end was a buzz-kill. . . eat them up, yum. . . .
    jesse kaellis
    16/08/2016 #9 jesse kaellis
    I don't have my arms free. I need to lean on things. But once I get my spine fused I will have a normal life again. I can cook a little bit, ​but it's difficult. But I like tater tots. Thanks, Brian.
    Brian McKenzie
    16/08/2016 #8 Brian McKenzie
    #3 @Erroll opening a biker bar next to a race track would be amazing....but I dont know how scalable it would be for a franchise.
    Brian McKenzie
    16/08/2016 #7 Brian McKenzie
    @jesse kaellis thanks for reading, I hope you enjoy them, i try and make stuff fast, fun and mostly natural when I can
    Brian McKenzie
    16/08/2016 #6 Brian McKenzie
    #5 thanks @Loribeth Pierson they are a little more work, but they are amazing - once you have them, you wont go back to the bagged ones, and if you have kids - put them to work!
    Loribeth Pierson
    16/08/2016 #5 Loribeth Pierson
    Yummy in the tummy! Thanks, Brian I will have to try this out soon. I will send a picture of my masterpiece when I'm done.
    jesse kaellis
    16/08/2016 #4 jesse kaellis
    If I could cook at all I would follow these recipes.
    Erroll -EL- Warner
    15/08/2016 #3 Erroll -EL- Warner
    Excellent Brian. Looking forward towards that franchise.
    Dean Owen
    15/08/2016 #2 Dean Owen
    Bravo! Got me humming that song in my head as I was reading your Born to be rendition. Learnt so much in this buzz. Tater tots, heard of them, never had them, but I assume they are hash brown nuggets. The Enchilada bake actually looks yummy. Ice cube trays, haven't seen those for decades, and using them to make hash browns! Wow! And then freezing your hash browns overnight! Pretty impressive bachelor cookout! I must say it didn't make me hungry though...
    Brian McKenzie
    15/08/2016 #1 Brian McKenzie
    Eye ball the milk - start with 1/2 a cup - if they mash is not smooth enough for you, add the rest - it will depend upon how big your spuds really are - this is for two LARGE earth apples ~ you do not want a puree on par with oatmeal.
  15. ProducerBrian McKenzie

    Brian McKenzie

    Making Steak Grate again
    Making Steak Grate againIt's BBQ season - and election time.... time to Make the United Steak of America Grate AgainIf you want to grill up the juiciest, most tender steak ~ you have to spend the prep time before it hits the grill.  Your first step is to stab the slab of...


    Paul "Pablo" Croubalian
    09/08/2016 #4 Paul "Pablo" Croubalian
    #3 I like mine rare to blue
    Brian McKenzie
    09/08/2016 #3 Brian McKenzie
    I like it medium rare over medium well - I will err on the side of pinkish. Maybe in my next life I will be a vegetarian - but in this one - I am GRILLING. Thanks for commenting @Paul "Pablo" Croubalian View more
    I like it medium rare over medium well - I will err on the side of pinkish. Maybe in my next life I will be a vegetarian - but in this one - I am GRILLING. Thanks for commenting @Paul "Pablo" Croubalian & @Dean Owen. The lavender in Sequim is everywhere. In the coffee, the ice cream, the honey, the soap, the custom craft paper, and yes - as a dried herb for many a local dish - there is no escaping it. Close
    Paul "Pablo" Croubalian
    09/08/2016 #2 Paul "Pablo" Croubalian
    Rubs are great fro both nice cuts and not-so-nice cuts. For grilling, there's a substitute for a thermometer. (I don't like piercing the steak)

    Touch, don't pinch, your index finger to your thumb. Remember, just touch, no pressure. Now poke the muscle at the base of your thumb. That's what a rare steak will feel like when poked. Now, barely touch your middle finger with your thumb. That's medium. The ring finger gives you well-done.
    Dean Owen
    09/08/2016 #1 Dean Owen
    Dried Lavender? Who would have thought. I've always thought rubs and marinades are great for poor quality meat, but for great cuts, salt and pepper!
  16. Mark Blevins

    Mark Blevins

    Mark Blevins
    Have you ever tried building your own smoke house ?? - Nothing like barbecue
    nothinglikebbq.com Here’s how  a self-professed amateur built his own smokehouse !! So do you love smoking your own meat ?? Then why not try to make your own smokehouse in your own backyard !! You need very simple materials to do this and you can do it absolutely on...


    Brian McKenzie
    01/08/2016 #1 Brian McKenzie
    Men - get to work - there is smoked meat to be had
  17. Tanmoy Ray

    Tanmoy Ray

    Time for Hot & Spicy Chicken Pasta
    Tanmoy Ray
    Easy and Not So Boring Recipe For Spicy and Hot Chicken Pasta
    edumovlive.com Easy & Not So Boring Recipe For Spicy and Hot Chicken Pasta Spicy Chicken Pasta Recipe Hot Dish Cook Pasta in Indian Style Milk Hot Dish Flour Cheese...
  18. Sharon Chen

    Sharon Chen

    RECIPE + VIDEO: A seasoned whole chicken sits on top of a savory white wine broth with carrots, onion, and lemon, creating a delicious gravy while roasting.
    Sharon Chen
    Roasted Lemon Herb Whole Chicken with Carrots and Onion - DelishPlan
    www.delishplan.com A whole chicken stuffed with herbs sits on top of a savory white wine broth with carrots, onion, and lemon, creating a delicious gravy while...


    Mary White
    20/07/2016 #2 Mary White
    This recipe looks perfect for a quiet dinner with candles and wine!
    Lisa Gallagher
    20/07/2016 #1 Lisa Gallagher
  19. Tanmoy Ray

    Tanmoy Ray

    A Scientific Recipe with Humor and Satire :)
    Tanmoy Ray
    Easy-To-Go Funny and Scientific Recipe for Chicken Tikka By Tanmoy
    edumovlive.com Easy-To-Go Funny and Scientific Recipe for Chicken Tikka Chicken Tikka Cooking Tips, How to Prepare Chicken Tikka Chicken Special Tikka Recipe at...


    Tanmoy Ray
    26/07/2016 #1 Tanmoy Ray
    My Chicken Tikka Recipe with humor, satire, spices and science :)
  20. Brian McKenzie

    Brian McKenzie

    I have been cooking long enough that I do not really cook by recipe – mostly it is by touch, taste and tradition. But I will try and help you along for the weekend of Grilling. Here is Grampa's Dry Rub that he uses on beef, chicken, and pork – most fondly – Baby back pork Ribs.
    You will need about a tablespoon of each of the following

    chili powder
    brown sugar
    kosher salt
    granulated garlic
    granulated onion
    cayenne pepper
    black pepper
    white pepper
    Dry Hot Mustard

    If you like it sweater – double the brown sugar – for spicier – go heavy in the pepper sections. You are going to coat the meat on the sides, and roll it through the rub, additionally you are going to massage the mix into the skin thoroughly – let sit in mix overnight in a zippy bag in the fridge.

    The key to amazing ribs, is to get the right amount of heat, and smoke while still keeping them moist. Keep the ribs off of the direct heat – cook the burgers in the middle where you need that direct fire. The best smoke is achieved from real wood; preferable hickory, maple or oak in 2 inch cubes. Soak the wood overnight in water to slow the burn down.

    What Grampa did to keep the ribs moist, is that he would cook up veges in a pan beneath the ribs. The first pan was 8 potatoes in a beer bath. You will turn the potatoes every 15 minutes, and really you should not be disturbing the smoke on the rips more than that either. The beer should cover about half way up the potatoes – add as necessary as it cooks down. They should be done in about 45 minutes. The next pan that goes in will be with apple slices, a quartered cabbage, a quartered large onion, grated carrots, fresh jalapeno peppers, fill beer down the bottom again – this will make the most amazing Col-Slaw when diced & sliced. Your ribs will be done in about an hour; you will know when the meat has shrunk up away from the bone, and you can slide out a bone with your fingers. Enjoy.
    Brian McKenzie


    Brian McKenzie
    02/07/2016 #3 Brian McKenzie
    Damn typo - it should be SWEETER not sweater ..... ugh.
    Federico Álvarez San Martín
    02/07/2016 #2 Federico Álvarez San Martín
    Jim Murray
    02/07/2016 #1 Jim Murray
    Whoa, those look great. I'm not sure that there's any better way to consumer a pig.
  21. ProducerBrian McKenzie

    Brian McKenzie

    Pelmeni .... ala Boria
    Pelmeni .... ala Boria Russian Pelmeni (dumplings)  Think closer to Italian Ravioli or Tortellini rather than Suthern Dumplins...but I have known to crossbreed the two on many occasions. Traditionally the Russian version will have a ground beef, pork, lamb, or turkey...


    James McElearney
    30/06/2016 #8 James McElearney
    These sound and look delicious Brian. I look forward to giving them a try
    Paul "Pablo" Croubalian
    29/06/2016 #7 Paul "Pablo" Croubalian
    #5 No worries​, either way, I'll gobble them up faster than you can find the answers
    Brian McKenzie
    29/06/2016 #6 Brian McKenzie
    #5 i will have to do some looking. There is contentious arguement whether they were originally Siberian or Ukrainian, but in either case, the have been fully adopted and celebrated by Russians.
    Dean Owen
    29/06/2016 #5 Dean Owen
    These look delicious. Now which came first, the pelmeni or the ravioli?
    Brian McKenzie
    29/06/2016 #4 Brian McKenzie
    @Paul "Pablo" Croubalian I never cook with salt, because invariably something else that I have added is already too damn salty - ie store bought beef broth / stock. Thanks for reading - more Russian and Suthern cooking coming.
    Paul "Pablo" Croubalian
    29/06/2016 #3 Paul "Pablo" Croubalian
    Okay, this one I MUST try. I gotta hand it to you, @Brian McKenzie, this is the first recipe in 5 years that was not professionally created that got me riled up.

    A side note on the use of salt. It both enhances flavours and, chemically, helps gluten strands form. That said, there is WAAAY too much in most recipes. The same goes for sugar. I regularly drop both way down (50%+). Flours varies greatly in protein content. If they tend to fall apart while cooking try adding a half-teaspoon (2.5ml, ~3g) of salt. Since this dough is unleavened, salt is mostly for flavour enhancing and not needed from the chemical standpoint.

    If you don't have, or can't find, buttermilk: put 2/3 tbs (10ml, 10g) into your measuring cup then measure out any type millk right over it to the qty asked for here. Stir and let sit 15 minutes. Obviously, if you adjust the recipe adjust these quantities as well.
    Brian McKenzie
    29/06/2016 #2 Brian McKenzie
    Today's Russian word is Pelmeni (Пельмени) - see, isn't vocabulary fun?
    Paul "Pablo" Croubalian
    29/06/2016 #1 Paul "Pablo" Croubalian
    Dumplings that I must try
  22. ProducerBrian McKenzie

    Brian McKenzie

    EggPlant Yumm
    EggPlant YummWelcome to Summer Dacha Season,The time to escape the city, pick berries, play in the fields, frolic in the river, build bon fires and jump over them - also the season of first kisses and all architypes of pagan romance rituals - more on those...


    Brian McKenzie
    22/06/2016 #2 Brian McKenzie
    #1 @Dean Owen The 'Ramen Pizza' was not my recipe - it was a BuzzFeed meme - that I had the unfortunate idea to try. *yick* French fries are the better Pizza Crust Alternative - definitely. ..... and I am not going on any nude cooking show - in fact, y'all should pay me to never see that.
    Dean Owen
    22/06/2016 #1 Dean Owen
    Ahh the humble Aubergine. So versatile. Your recipe actually looks good! Certainly a vast improvement over your ramen pizza. I have no idea if people outside Japan know of Nasubi, a Japanese comedian named Eggplant who got famous by doing a reality show where he started off with nothing, no food, no clothes, and a tiny eggplant would cover his, well, eggplant. He had to survive purely on winning sweepstakes.https://vimeo.com/49589381
  23. Brian McKenzie

    Brian McKenzie

    Loosen up those buttons babe, it time for a round of yummy Russian 'street' pastry! This is rasstegai. It's a popular 'walking' food, in that you can get it often from a vender cart and it is built for a grab and go quick bite. When you make them at home or have them in a restaurant, the hole is there to pour the broth, soup or thick gravy into - at which point it is no longer a walk and eat affair. Linguistically, they are based on the word to be 'undressed' in slang, and they look like the middle has popped out and the filling is bare, unzipped or unbuttoned as it were to be. So this is a baked version, and filled with meat: usually a ground beef / sausage mix with spices, potato and onion, mushroom...... And when I make them at home CHEESE.
    The are about the size of a a large manicotti, but you will notice the distinct difference in the lack of Feta in the savory version, I have had them with warm apples, pears and walnuts, I have no idea if that is traditional, but Gala used to make them that way a lot at the Russian House.

    So how to make them..... quickly - use the biscuit tube from the fat Dough-boy. Fillings are flexible, one of my favs is fresh salmon, butter, potatoes and a fat dollop of sour cream and dill when they are fresh out of the oven. . The traditional stuffings for them are most often prepared using one primary ingredient and then filled with a rice pilaf to top."....yes rice pilaf is coming (calm down) It might be vegetable (cabbage, peas, carrots, turnip, potato, onions, sorrel), mushroom (dried, fresh, boiled, fried and pickled) with lots of butter (mostly rice), fish, meat, poultry, curd, eggs, and even pizza toppings; but that is me getting crazy in the kitchen! Want eggs potatoes, bacon, sausage and a thick country gravy over them? Why the hell not! ;)
    Brian McKenzie
  24. Brian McKenzie

    Brian McKenzie

    And then This Happened.

    There's s BuzzFeed blurb going around about 27 ways to gnosh and nom Ramen noodles. Rocking # 6 on the list was "RAMEN PIZZA" - having all the ingredients and a big dose of 'Meh' I gave it a whirl through the kitchen of Boris.

    Make the ramen, pretty damn easy. If you are new to this - follow the recipe or read the package - but honestly - if you can't do RAMEN, you are worthless in the kitchen, except for dishes. The key here is to let the RAMEN, 'REST' before you drain it - you want the noodles to be fat, full, and plump with the soupy brothy goodness. Spread em out and put them in a pan - or if yo have it - a larger cookie sheet.
    The tomatoes - here I used a fresh tomato puree and spicy salsa with a bit of 'Mexican Ketchup' - hey, I am abroad- I gotta use what is at hand damnit. Normally - I would go with a thick cut chunky fresh salsa.
    Sausage - the recipe calls for pepperoni, that is the one cold meat that is rare here. This is seasoned sausage and has a nice kick to it - it will do in substitution.

    Cheese - duh, like this is a hard one to figure out - the more the merrier.
    I have always preferred green olives on my Pizza over Black, I just find they have more flavor, zip and zing. The mushrooms where handy - so damnit - on they went.

    Microwave for 3:30 - let cool, cut, serve with beer and eat it up.
    The Review - meh. Not so much. I do love me some Pizza, but I found the Ramen element not exciting. It was worth the try for the novelty. But I think if I am looking for a crust alternative to the traditional dough - I would in the future go with french fries or sliced baked potato rounds .... or even an omelette'd egg base would be better. All things considered, not a win for my kitchen. But hey, cooking is always about the adventure and the try - not every meal is a home run.

    The List: http://bzfd.it/1tvpW9n
    The Recipe: http://bit.ly/1IL2iK3
    Brian McKenzie


    Dean Owen
    19/06/2016 #2 Dean Owen
    I think I will pass on this recipe tks 🍜🍕
    Louise Smith
    19/06/2016 #1 Louise Smith
    Traditional Pizza Base with all of the ramen and topping on it may be a goer ! Glad you tried it and reported and saved me ! Thank you for the favor but not the flavor @Brian McKenzie !
  25. ProducerPaul "Pablo" Croubalian
    Dessert in a Hurry: Easy Pastry Cream for Jardinière.
    Dessert in a Hurry: Easy Pastry Cream for Jardinière.So, there I was minding my own business in the shower. I had just lathered up what I call my hair when my wife threw open the shower door. She exclaimed, "Oh, MY GOD!" At first, I was flattered. Then I thought, hmmm, maybe this is about something...


    Wayne Yoshida
    22/06/2016 #15 Wayne Yoshida
    Beautiful presentation - and thanks for the short cut!
    Lisa Gallagher
    20/06/2016 #14 Lisa Gallagher
    #13 I LOVE Spanokopita too @Deb Helfrich & @Paul "Pablo" Croubalian. We have a greek Restaurant in town that makes a killer Spanokopita but only once a week. So, I decided to learn how to make it and we will have that a few times a year.
    Deb Helfrich
    20/06/2016 #13 Deb Helfrich
    #9 Spanokopita is my absolute favorite, especially when the spinach has a nice lemony tang.... Just trying to distract myself from the dessert menu.... because I love a fruit tart, although I do have to disagree with the 5 fruits method. I like to stick with one. Not as visually stimulating, but there was a place that lined the pate sucre with chcolate ganache, filled with chocolate mousse and topped with raspberries. Oh la la! (and guess I didn't manage to get off the dessert topic, after all :)
    Pamela L. Williams
    20/06/2016 #12 Pamela L. Williams
    This is one of my favorite desserts! though I'm usually not the one to make the pastry cream...glad you're back to two-handedness !
    Lisa Gallagher
    20/06/2016 #11 Lisa Gallagher
    Not sure which I enjoyed more, your story or dessert recipe. I think both equally. Sorry to you dislocated your shoulder! What a treat and thanks for sharing
    Dean Owen
    19/06/2016 #10 Dean Owen
    #9 Baklava is a beBee dessert! Nothing better with a cup of strong black coffee.
    Paul "Pablo" Croubalian
    19/06/2016 #9 Paul "Pablo" Croubalian
    #7 LOL, not very much. That may be why she can still rock a bikini. Filo pastry she loves. I make her spanokopita​ often. She loves baklava too, but I'm under strict​ orders not to make that.
    Dean Owen
    19/06/2016 #7 Dean Owen
    Filo doesn't like pastry? https://en.m.wikipedia.org/wiki/Filo
    Paul "Pablo" Croubalian
    19/06/2016 #6 Paul "Pablo" Croubalian
    #4 No, she'd not a big dessert girl. She used to have a croissant for breakfast every day until I told her they were much less "light" than they appear.
    Mamen Delgado
    19/06/2016 #5 Mamen Delgado
    It looks very fruity!! Happy birthday to your mommy-in-law, sure you had a great time. And welcome back to the two hands world, much better! Have a lovely Sunday!
    Dean Owen
    19/06/2016 #4 Dean Owen
    The "cuite a huit" concept is very poetic. Now tell me, does your lovely wife Filo like pastry?
    Bill Stankiewicz
    18/06/2016 #3 Bill Stankiewicz
    #1 Thank you, @Paul "Pablo" Croubalian, for this yummy dessert, I just got in from College teaching a full class today at Savannah Technical College. I love deeserts like this :) Thanks for sharing @Federico Álvarez San Martín View more
    #1 Thank you, @Paul "Pablo" Croubalian, for this yummy dessert, I just got in from College teaching a full class today at Savannah Technical College. I love deeserts like this :) Thanks for sharing @Federico Álvarez San Martín!! You rock!! Close
    Paul "Pablo" Croubalian
    18/06/2016 #2 Paul "Pablo" Croubalian
    #1 yes. I was told by a friend that they call it flour in the UK. Here, we have corn meal, which is coarse. When it's ground fine we call it flour. Corn starch is very fine, white, powder
    Maja Vujovic
    18/06/2016 #1 Maja Vujovic
    Thank you, @Paul "Pablo" Croubalian, for this treat! I might not dare try it, but it was a whole lot of fun to read it. A tiny dilemma: corn starch is finer and lighter than corn flower (and white), isn't it?
See all