Ok, so I must be stupid or something because I can't imbed a photo using a URL, can anyone help?

Risotto
 

Got it!

(From New Vegetarian Cuisine)

Ingredients:
http://farm5.static.flickr.com/4116/...df7eb7a398.jpg

Finished:
http://farm5.static.flickr.com/4096/...1509993c3b.jpg

Finished Zoom:
http://farm5.static.flickr.com/4120/...1e86b54a3b.jpg

Chicken!
 

(From Betty Crocker Quick and Easy)

Ingredients:
http://farm5.static.flickr.com/4134/...9006eef7f7.jpg

Finished:
http://farm5.static.flickr.com/4122/...f98de759ae.jpg

Dinner!!
http://farm5.static.flickr.com/4140/...a77878b5f7.jpg

I absolutely LOVED the chicken. I didn't use all the mustard called for though. My first risotto is ok. I had some crunchy rice, but I don't think the instructions were that good. I have another, traditional recipe I will try and see if it is better. Sorry the pictures aren't that great, but I am not that great of a photographer :blush: And apparently my shaking interferes with clear pictures. I think I am getting slightly better though.

go advanced and hit the paperclip http://cellar.org/images/editor/attach.gif above to attach an image on your comp OR
hit this lil picture box http://cellar.org/images/editor/insertimage.gif above and enter the URL.



NEVERMIND! :)

OK that looks freakin awesome! Where is the recipe? I am all in for makin' that this weekend.

Recipes - I didn't put these in my flickr public account because of the whole copyright thing, but I will put them here :D

cool - thanks

Welcome :)

Next up is going to be Happy Union from my Chinese cookbook. I just have to figure out what oil to use since all I have is olive oil which isn't good for high heat.

peanut oil is one option.

seconded - Peanut is the best unless you have an allergy... Use it exclusively in the deep fryer.

I'm not going to be deep frying anything. I was thinking of using Canola oil since it really doesn't have a flavor. There are A LOT of ingredients in this recipe and I don't want to add another flavor with the oil. What do you think?

I use peanut oil when making stir-fry. A lot of Asian recipes seem to call for it, but I never noticed it having a particular flavor.

But you should be able to use canola or vegetable oil for most kinds of frying. I think most oils work except olive oil.

It's all about the oil smoke points

olive oil works just fine for pan frying and sauteeing, but watch the temperature. and it's a bit of a shame to use a good extra virgin. the flavors that make EV unique will fade and it can end up tasting like one of the (perfectly fine) cheap grades recommended for frying, except it'll have a lower smoke point so you're slightly more likely to catch it on fire. plus it's sort of like frying money.

I will be posting the Happy Union stuff tomorrow as I am cooking it tonight.

I am also going to be making beef stroganoff this weekend. My question is this: it calls for Worcestershire sauce but only 1/4 tsp. Would it be bad if I leave it out? How about replacing it with balsamic vinegar. I don't want to change too much since I may already by leaving out the mushrooms - can't stand them.