Let's talk about food

I love to cook, particularly desserts. My dream is to one day learn to make my absolute favorite dessert: tiramisu. I've read a few recipes but GOD that sounds hard to do!

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You could ask Pat Buchanan for advice on the dressing!

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The recipe sounds easy enough, schraf, but I wonder about the substitution of coffee for espresso. I've read that espresso is essential to good tiramisu. Do you think it might be a good idea to double the amount of coffee (in brewing) that I would ordinarily use?

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This version of fried chicken is the best I've ever tasted. It is tender and juicy but not at all greasy.I call it "sorta-fried" because you'll do all the things you usually do when you make fried chicken, but you'll only fry it briefly. You can use whatever parts you wish or you can use a whole chicken. You will use the same breading mixture you would ordinarily use.The trick is to boil the chicken for 45 minutes in milk. Don't worry about scalding or curdling, just let it boil. Once done, remove the chicken and place on paper towels until cool enough to handle comfortably.From this point you do things pretty much as you usually would starting from scratch with two exceptions: first, you will dip the chicken pieces into the egg, then the breading mix, then the egg again, then the breading mix again. Then you will fry it as usual, but only long enough to brown the breading.I promise you'll love it!

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crashfrog writes me:

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...an actual espresso machine (which are what, 30 bucks at Target?)

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Good point, I should go out and buy one. I think I'll do it before I attempt the tiramisu. I want it to be the best it can be.

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Thanks so much for the recommendation of the French Press, crash. I went out and bought one, along with a coffee grinder. Just made the best cup of coffee I've ever made.And Rrhain, I think it's also bad to leave coffee sitting under the grounds, as with a drip maker. Even if you turn the heat off, the coffee quickly starts to turn bitter. I've long used an insulated carafe for that reason. Works great.So next up, the tiramisu attempt. I might not get round to it this weekend since Riverfest is coming up (a local arts and music festival). There is also the problem of finding mascarpone cheese; I doubt our local grocery stores are likely to carry it so I may have to get some next time I'm in Jackson.Which brings up a couple more questions: where do you find mascarpone cheese, and how long will it keep in a refrigerator?

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Does anybody know how to cook fish so it's not so tasteless?

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I'll tell you how I cook one of my favorite fish dishes. It's a delicacy, but making it is almost as easy as boiling water.The fish is orange roughy, which isn't cheap but then neither is a good steak. It's something you make as a treat from time to time.Set your oven to broil. Place the fileted fish in a very lightly greased (a thin coat of Pam works good) baking dish. Douse it moderately with Italian salad dressing. Cut up a bit of tomato and bell pepper and put it on top of the fish. Broil it for about five minutes.It's been years since I've made this myself. I'm gonna have to go get some soon now that I've thought of it.There are a number of ways to cook orange roughy. One good method involves citrus juices and a frying pan. But I'd try this easier version first to see how you like the flavor.AbE: Oops! Mispelled it. Changing 'roughie' to 'roughy'.This message has been edited by berberry, 06-25-2005 07:37 PM

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"I think younger workers first of all, younger workers have been promised benefits the government promises that have been promised, benefits that we can't keep. That's just the way it is." George W. Bush, May 4, 2005