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From Recipes

Taco Seasoning

I beg to differ - this seasoning is fabulous. We used 2 Tbsp per 1lb of ground beef. Thanks Andrea - been looking for a good mix for quite a while.

kevmalone at 2:18PM on 09/05/09

From Talk

Red or white wine in bolognese?

I also use the L'Accademia Italiana della Cucina recipe
liquids are 1 cup milk: 1/2 cup white wine,

kevmalone at 6:37PM on 03/04/09

From Serious Eats

The Great Fast-Food Wings Taste Test

One thing not addressed in the reviews: how many of the "wings" were actually wings, how many were drumettes (sp?). For me, a wing's gotta be a wing, and anyone who serves all wings gets extra points. The public has a right to know!

kevmalone at 5:30PM on 02/01/09

From Recipes

Dinner Tonight: Leek and Potato Soup

I cook the leek in a little butter until it's wilted first then add the potatoes and water. We eat a LOT of this, freezes very well.

kevmalone at 1:08PM on 12/10/08

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From Recipes

Taco Seasoning

I beg to differ - this seasoning is fabulous. We used 2 Tbsp per 1lb of ground beef. Thanks Andrea - been looking for a good mix for quite a while.

kevmalone at 2:18PM on 09/05/09

From Talk

Red or white wine in bolognese?

I also use the L'Accademia Italiana della Cucina recipe
liquids are 1 cup milk: 1/2 cup white wine,

kevmalone at 6:37PM on 03/04/09

From Serious Eats

The Great Fast-Food Wings Taste Test

One thing not addressed in the reviews: how many of the "wings" were actually wings, how many were drumettes (sp?). For me, a wing's gotta be a wing, and anyone who serves all wings gets extra points. The public has a right to know!

kevmalone at 5:30PM on 02/01/09

From Recipes

Dinner Tonight: Leek and Potato Soup

I cook the leek in a little butter until it's wilted first then add the potatoes and water. We eat a LOT of this, freezes very well.

kevmalone at 1:08PM on 12/10/08

From Talk

Tips for a beginner?

Online: Ruhlman, Serious Eats, Allrecipes.
Books: I am a devoted user of Elizabeth David's French Provincial Cookbooks and the Be-ro baking books!
I am also enjoying cooking items on Youtube, there are a number of home cooks on there who show things that TV shows often assume "everyone knows" e.g. what does a "simmer" look like, how small is small for "diced small" . I've been cooking a long time and am still learning from these.

kevmalone at 12:57PM on 12/10/08

From Serious Eats

Snapshots from the UK: Cadbury Creme Egg Twisted

I used to work at Cadbury's in the UK. Making the eggs was a delicate operation and many would fail quality inspection. One of the reasons iirc that these were not manufactured year round. The discards would be recycled - chocolate and fondant mixed and used as filling for "Border Creme" eggs - same chocolate shell as standard, foil wrapping was a variety of (faux) tartan designs. Most excellent, better than the original IMO. I haven't seen these around for a while and my contacts in the UK can't seem to find them.

kevmalone at 12:50PM on 12/10/08

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About kevmalone

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Location: ATlanta, GA

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