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By all means Chef LG. Everyone can use another friend. JP

Thanks for the welcome XD i have a feeling I will feel at-home here at Spice place....just as i do at the school and you guys make me feel like i belong XD
Happy Easter!

Welcome to Spice Place, Chef LG! We look forward to sharing more w/ you as you make your way thru culinary school and find your way with this fantastic industry! You'll find Spice Place a fun and valuable resourse and we look forward to making space for you at the table! smiles- Kevin

Hi, welcome!
Lesley )

I need a recipe for roasted root vegetables

I am cooking up so many dishes from SP my hubby says to me what got into you, I like this change. I love compliments, I think I am going to continue surprising him

How is everything/

Hello Rick,
I hope you missed me, I am redecorating my house, I am tired of the old theme, need new things to lighten up my snowy mood, I am also busy setting up my office in my home. Wish me luck my friend!

been really busy at work,hope every one is doing well it snowed in ga saturday

I have some soybean paste I want to use but before opening it I have a question. Does it need to be refrigerated after opening? Isn't it fermented like soy sauce making refrigeration unnecessary?

Yes. I did go in to CP to try to do my avatar. But it just wouldn't load. As I said. I just assumed there were 'new member' restrictions.

Hit User CP up at the top left. Scroll down and on the right hand side you will see an option to add/edit an Avitar.

hello everyone...question, What are good types to dishes to use Truffle flavored Olive oil in ?

I have a question:

I need to substitute molasses for brown sugar in a recipe and I'm wondering if anyone knows the way to figure out how much molasses I should use compared to what is called for in the recipe for brown sugar.
Any suggestions?

Hi Cook Chatty Cathy-
Found a recipe you shared for Asian pears in October 2009. For the last Christmas Potluck in the corporate setting (B4 I retire) baked this easy item. Neighbor was home so gave him a taste (to see if I got the recipe right). His eyes lit up and he oozed - Yumm. Now to make it for our Holiday office celebration. With the economy our office opted for a potluck and this will be my contribution. Thanks for sharing the -pear cobbler- recipe Cook ChattyCathy. Used McCormick's Cinnamon and it was just the right flavor. Kudos.

Does anyone have a recipe for old fashioned southern cornbread dressing? My Mom made it for years bt had no real recipe. It was passed down from mother to daughter in our family in Tennessee for many years but I can't remember it all. I've looked online for something similar but haven't found it. She did use beaten eggs and the usual sage or poultry seasoning, selery, and onion, and broth as ingredients. I am planning to stuff the turkey if I have enough. I am cooking it all tonight for dinner.

Thanks Cathy! I did check both messages you sent but only one had a response. In any case, a vote of confidence was nice. I've been a cook for over 40 years but it's been years since I roasted cornish hens with my Mom. She passed away in June but her lessons in cooking will go on through me.

Your curried apples were great. Now you have me on a curry kick. I plan on putting a chicken curry in the crock pot in the morning. I requires the same 2 Tbs or one jar.

Hi Rick..
I am looking all over the Internet for a provolone bread like the one you posted..It is spectacular...It is for my uncle. Could you Please give me the recipe? I would be forever grateful Rick..Happy Thanksgiving

thanks Buttah Pats!!!