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    Citruholic

    Eastern United States

    Chef #445365

    Eastern United States

    Joined: Feb 05, 2007

    My Journal

    New Topic Feels like a REALLY dumb question..... in Cooking Q & A

    "I bought a Smithfield Pork Sirloin Roast, about 2 1/2 lbs., the perfect size for just the two of us.

    Beside..."

    Mar 10, 2011 on Food.com

    Reviewed Giant Chocolate Eclair Dessert (No Bake)

    "I had the scrumptious dessert a long time ago at a friend's house and couldn't believe the ingredients when I ..."

    Feb 15, 2011 on Food.com

    Reviewed Panettone Trifle

    "Very taste recipe. So many different things you can do with Panettone, it's wonderful. This recipe is no exception.
    To herbarblab....while you MAY be able to find Panettone at some Italian specialty markets and maybe even a place like World Market year round (the latter is doubtful though), it shows up everywhere around the holidays. The good news is that it freezes beautifully. Cut the Panettone in slices, wrap each slice in plastic wrap and bag them up in freezer bags. I still have some from last year and it still good for this trifle, french toast or even bread pudding.

    Dec 19, 2010 on FoodNetwork.com

    New Topic Help! with Compost Cookies in Cooking Q & A

    "http://www.food.com/recipe/momofuku-milk-bars-compost-cookies-416779

    I saw these made on Regis and Kelly an..."

    Dec 12, 2010 on Food.com

    Reviewed Limoncello

    "True limoncello NEEDS to be made from Ever Clear alcohol. To be authentic, you need it. Vodkas such as Grey Goose, Belvedere, Skyy or even Smirnoff will leave you with a limoncello with an undesirable "bite" because of the taste of the vodka. I made mine with several pounds of Meyer lemons for something special steeped for 45 days. The result was fantastic!
    And for the record myra from San Jose....Pallini makes a FINE limoncello. I don't know what cheapo brand you've been buying. But homemade, from Ever Clear, is the best!

    Nov 4, 2010 on Food Network

    Reviewed Limoncello

    "True limoncello NEEDS to be made from Ever Clear alcohol. To be authentic, you need it. Vodkas such as Grey Goose, Belvedere, Skyy or even Smirnoff will leave you with a limoncello with an undesirable "bite" because of the taste of the vodka. I made mine with several pounds of Meyer lemons for something special. The result was fantastic!
    And CgColleenGorman..."Limonciello", really?

    Nov 4, 2010 on Food Network

    New Topic What to do with chicken leg quarters in Cooking Q & A

    "Got a good price on some chicken leg quarters. Have had them in the freezer and have defrosted one over the pa..."

    Sep 15, 2010 on Food.com

    Saved Recipe Fried Zucchini by Rinshinomori

    Aug 10, 2010 on Food.com

    « Previous 1 2 3 Next »

    About Me

    I am studying as a chef, but have been a baker for years and years. Cakes, cookies, wedding cakes (baking and decorating), pastries, candies, chocolates...you name it...I've probably made it.
    I planted an herb garden 2 seasons ago and really enjoyed it and having been doing so ever since. I had fresh herbs all summer long and an abundance to dry and "put up" for the winter. Nothing beats your own fresh rosemary, basil, thyme and savory, sage, mint, oregano. I have five huge rosemary bushes that are thriving outside, despite frigid weather (it's quite hardy!). Rosemary is probably my favorite herb.
    I love to infuse oils...the safe way. I infuse them right before I cook with them, either with garlic or herbs or both. I love making simple syrups (I always use the 2 to 1 ratio: 2 cups of sugar to 1 cup of water...it IS a syrup). I love it in hot tea and in a variety of drinks...even homemade ice creams. I've infused simple syrups with rosemary, lemon, apple mint, lime and lavender. All were fantastic with a cup of, for instance, blood orange/pomegranate green tea, or even basic teas or plain green teas. They do wonders for iced teas also. Try sweetening your lemonade with a basil simple syrup, it's great! I always have them on hand. They take up a huge amount of refrigerator space, but I cannot do without them.

    I am an amateur photographer and just got my new Canon XSi 450D Rebel and am having such a great time with it. I'm currently experimenting with macro photography with some great lens diopters. So when I make a recipe and it comes out looking nice, I'll have a really detailed picture of it, lol.

    More as time goes by. This was a quick jot.

    I Was Adopted banner:

    Favorite Foods

    Anything Italian. Garlic/Rosemary chicken, Parmesan crusted pork chops, herb-stuffed pork chops, old-fashioned grilled hamburgers, Ribeye, fresh veggies with a "snap" to them, fresh salad greens (with dried cranberries, toasted or candied nuts, cheese like Parmigiano Reggiano or feta), and delicious sliced pears or strawberries, pastas of all kinds (love orzo and risotto), Israeli couscous, and I've never met a dessert I didn't like. Love the simplicity of fresh fruit drizzled with a reduced balsamic glaze (strawberries, oranges, pears, berries of any kind), YUM! Or an Italian Mascarpone cheesecake drizzled with warmed Nutella. Homemade cranberry/orange or lemon scones, cream cheese pound cake, lemon pound cake....anything citrus...the list goes on.

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