Comments for Cool Cooking

Comment on Clouds of Egg Nog by Diane Rosolen

Diane Rosolen — Mon, 19 Dec 2011 19:32:03 +0000

WOW where did you get this recipe?

Comment on Riedel Sommeliers Wine Glasses by Wine Glass Fan

Wine Glass Fan — Wed, 16 Nov 2011 11:27:46 +0000

I thought the job of a sommelier was to get you to buy the most expensive wine on the menu!

Comment on How to Fix Your Cheesecake – A Troubleshooting Guide by jane

jane — Thu, 13 Oct 2011 23:43:51 +0000

My cheesecake bottoms are pealing off on some of my cheesecakes but not others. I weight out crumbs 8 oz and measure melted butter 6 TB per crust. I can not figure out why some want to peal off and others are perfect.

Comment on About by Divya

Divya — Thu, 13 Oct 2011 19:01:10 +0000

Its cool to get one to one with best cooks. Cooking in itself is one of the most relished and complicated art of the world. A small variation while cooking can change the flavor altogether. at the same time selection of raw material is also a vital aspect. Particularly in case of spices and rice. Hundreds of rice variety are available in the market. As per my knowledge best is Indian Basmati rice. One can even get hold quality basmati rice by REI, I think largest rice exporter of India at mygrahak.com
Although choice of spices vary too much, person to person but i think best is basmati rice.

Comment on How to Make Chicken Jerky With a Food Dehydrator by Jim Stanmore

Jim Stanmore — Fri, 26 Aug 2011 20:22:38 +0000

Most recipes leave out an important step: you have to heat the chicken to 165 degrees before dehydrating. Otherwise, the bacteria won’t be killed. Heating after dehydrating won’t work because the bacteria become more resistant to heat after dehydration. Also, make sure to wash everything afterwards to avoid cross contamination. (Reference USDA)

Comment on Great Pig Roasting Techniques by Perry P. Perkins

Perry P. Perkins — Mon, 04 Jul 2011 04:06:24 +0000

Whole pigs, pork shoulders, briskets, ribs, turkeys, salmon, you name it, it’s all great in La Caja China!

Great article, thanks!

- Perry

Perry P. Perkins
Author
“La Caja China Cooking”
“La Caja China World”

Comment on Home Wine Making – How To Read A Hydrometer by Bert

Bert — Sat, 02 Jul 2011 18:32:43 +0000

My first try at a cab was a disaster (I think I ended up with some cleaning solution/acid in my batch). Since that first attempt, I have found that it is both a science, and an art! My second batch was a success, and a good one if I don’t say so myself. I did find a website that helped a ton though (broke down and paid, but well worth it) at http://www.how-to-make-wine.com I am sure there are others too. Cheers!

Comment on Beer Mugs: The Perfect Birthday Gift by Birthday Mugs

Birthday Mugs — Tue, 03 May 2011 03:06:31 +0000

Hi,

Great blog fantastic photos, Really I appreciate your good work. Thanks a lot!

Comment on Tibetan Baicao Tea Health Benefits by TibetanBaicaoTea.com

TibetanBaicaoTea.com — Fri, 08 Apr 2011 06:25:20 +0000

Tibetan Baicao Tea is totally healthy and natural. It’s specially effective for various allergic inflammation.

Comment on A Japanese Lasagna Recipe Fit For The Emperor by Lasagna Guy

Lasagna Guy — Thu, 13 Jan 2011 02:58:57 +0000

I have to try Japanese lasagna!!