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. Please ask questions on food preparation, techniques, ingredients, recipes, and recommended cookbooks. I CANNOT ANSWER QUESTIONS ON APPLIANCES OR APPLIANCE PARTS, OR ON OLDER OR VINTAGE COOKWARE OR ITS' MONETARY VALUE. I would also request no more than two part questions. Since we are volunteers, I must ask that you rate our answers when you have read them since that is the only way we know if are helping you. PLEASE, DO NOT MARK YOUR QUESTIONS AS "PRIVATE". I can only answer public questions and my site will make them public if there is no personal information within. Thanks and have a delicious 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. I run a food blog on www.flavorysavory.com.
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.
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.
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Hi Pat. Sounds like a great idea. Doesn't sound like a safety issue to me as long as you refrigerate immediately and go from cold to oven. My concern is that if you season zucchini ahead, especially with
Hi pw. I have made yogurt in the oven very successfully over the years. I know a website that gives you three methods for making yogurt with recipes and is quite specific. I have offered this site to others
Bob, I am not familiar Miracle Maid from personal experience but anodized aluminum uses a process that seals the surface and builds up oxides on the aluminum. This is supposed to keep metals from leaching
Hi Pat. I'm not sure if your will have the salad dressed in a large bowl in the refrigerator or in the individual boxes while staying cool. I would say you can go two ways: 1. You can lightly dress
It's a good question Frank and my answer is based on my experience. I agree that very often we under spice our foods for fear of overdoing it. People will comment that restaurant food seems to taste so