Archive for December, 2008
Any gourmet cooking shows on tv these days?
I am so sick of the Foodnetwork the shows have gotten so hokey and not very informative in terms of gourmet cooking/food. I want to see shows on truffles and their use NOT a show about who invented the Twinkie!
Semi Ho made and Rachael Ray are just too cutesy for me. I want some shows on the real ins and outs of gourmet cooking!
Also, if anyone knows of any shows on wine that would be good too.
What ever happend to the show Great Chefs?
How do I make gourmet chocolate/candy covered apples at home?
I love those gourmet apples like Mrs. Prindables and others, but how do you make them at home? Specifically, what type of chocolate should be used? I assume that the cake and candy section of craft stores would have this stuff, but I’d like some advice from those experienced in makes these treats.
How would you describe a gourmet oatmeal chocolate chip cookie?
I am looking for a great description of a gourmet cookie that is packed with oatmeal, has NO FLOUR, peanut butter, Ghirardelli Chocolate Chips. It is moist, sweet but not too sweet. I use raisins as the main sweetner and top it off with sugar, real vanilla and cinnamon. If you need more help in helping me you can see it at bizzylizzybakery. I am at a loss of a 2 line description and my hope is someone can help me. Thanks a bunch.
How do you make those gourmet dog treats?
I am wanting to make those gourmet dog treats for my dog for christmas. The ones you can get at those dog gift shops, that have “frosting” on them, and sometimes even smell like gingerbread. He loves these, and I thought I would make them myself to save money.
So if anyone has a recipe, I would appreciate it!
How can I make a “gourmet” salad for a fancy dinner party?
My sister’s fiance’s super-rich and snobby parents are having a dinner party next weekend and have asked me to make a salad that can serve about 20 people. Does anyone have a recipe for a somewhat simple but still amazingly delicious salad that looks extremely difficult to make so I could pass it off as gourmet?









