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PLEASE, DO NOT MARK YOUR QUESTIONS AS "PRIVATE" AS WE ARE NOT SET UP TO RESPOND TO THESE REQUESTS. Cooking has been my passion for more than forty years, both professionally and at home. I welcome any cooking or food related questions, especially those concerning culinary techniques. My specialties are Italian and Puerto Rican cuisine, with skills in French and Southern style cooking as well. My nickname of “JimmyScones” came about from my love of creating flaky and delicious scones. I love researching food topics from my cookbook collection and on the Internet. Please ask questions on food preparation, cooking equipment, techniques, ingredients, recipes, and recommended cookbooks. Thank you and have a great day.
Cooking has been my passion and avocation for more than 45 years. My grandmother (‘Nani’) taught me the skills needed to cook a complete Sunday dinner by the time I was ten years old. I still treasure the memory of those magnificent aromas wafting through her kitchen. My background includes part time restaurant work and meal preparation for large organizations and churches, as well as planning and cooking hundreds of meals for dinner parties, family gatherings, and business functions. I have also completed several courses at the Institute for Culinary Education (ICE) in NYC.
The Sussex Voice and The Suburban Trends.
3 Years college level courses in communications. Specialty courses at The Institute for Culinary Education (ICE) in NYC.
Fraternal Organizations.
Home cooking is an art that can bring us peace of mind, build self esteem, and provide comfort to those we love.
I hope to write a food column and edit cookbooks.
| User | Date | K | C | T | P | Comments |
|---|---|---|---|---|---|---|
| carl | 11/19/09 | 10 | 10 | 10 | 10 | thanks! for the prompt, detailed response. |
| pan | 11/10/09 | 10 | 10 | 10 | 10 | Thanks again Jim for your thorough input! |
| carl | 11/06/09 | 10 | 10 | 10 | 10 | thank you for the tips and input! |
| Sari | 11/05/09 | 9 | 10 | 10 | 10 | Hello Jim, Thank you so much for ..... |
| darlene | 10/18/09 | 10 | 10 | 10 | 10 | Thanks Jim: I can always count on ..... |
Hi Em. This is not as easy as it might seem. Lasagna is touchy and likes to give you a hard time. Here are my recommendations: 1. Freeze the lasagna uncooked. When lasagna is cooked, then frozen
Hi Carl. First of all, you should only toast raw peanuts. Most planter peanuts are already roasted, so toasting them would be unnecessary. If you need to toast any nuts (raw peanuts, pine nuts, raw
Hello again Pan. Here are my thoughts on your questions: 1. Yams can be difficult. We recently bought three yams from the same batch...looked alike in size and color. Two were fine. One was tough
Hi again Sari. I'm not familiar with your article, but I know a little about your dish. It is usually made from layers of thinly sliced beef, topped with mushrooms, grated cheese, olive oil and seasonings
Thanks Carl and hello. Let's take a look at your questions individually. 1. I don't think that buttering the parchment paper will help you much with your browning..although it will soften the bottoms

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