Comments for Chef Rick's Southern Cooking http://www.chefrick.com Cajun, Soul Food and Lowcountry Recipes Tue, 02 Dec 2008 15:31:53 +0000 http://wordpress.org/ Comment on Grandma Hill’s Plain Cake by Carmen http://www.chefrick.com/grandma-hill%e2%80%99s-plain-cake/#comment-3406 Carmen Mon, 01 Dec 2008 15:13:11 +0000 http://www.chefrick.com/2008-05-30/grandma-hill%e2%80%99s-plain-cake/#comment-3406 This has got to be the most awesome old fashioned pound cake recipe ever!!! I've been in search of a recipe like this for quite some time. One note, I did sub evaporated milk for whole milk. This has got to be the most awesome old fashioned pound cake recipe ever!!! I’ve been in search of a recipe like this for quite some time. One note, I did sub evaporated milk for whole milk.

]]> Comment on Rick’s Favorite Meatloaf by Doug Seay http://www.chefrick.com/rick%e2%80%99s-favorite-meatloaf/#comment-3373 Doug Seay Sun, 30 Nov 2008 03:57:36 +0000 http://www.chefrick.com/2008-06-03/rick%e2%80%99s-favorite-meatloaf/#comment-3373 Just put it in the oven, can't wait to put it in my mouth. Oh my gosh, it is soooo good. Thanks, Doug Just put it in the oven, can’t wait to put it in my mouth.
Oh my gosh, it is soooo good.
Thanks, Doug

]]> Comment on Cheesecake Tips by Beth Brannon http://www.chefrick.com/cheesecake-tips/#comment-3350 Beth Brannon Sat, 29 Nov 2008 02:55:16 +0000 http://www.chefrick.com/?p=323#comment-3350 Rick, Thanks for these helpful hints. I will soon be making a cheesecake and I will follow these suggestions as well as this recipe. I am enjoying your website. All of your recipes look so good. Keep 'em comin'!!! Beth Rick,

Thanks for these helpful hints. I will soon be making a cheesecake and I will follow these suggestions as well as this recipe.

I am enjoying your website. All of your recipes look so good. Keep ‘em comin’!!!

Beth

]]> Comment on Guestbook by Nancy http://www.chefrick.com/guestbook/#comment-3334 Nancy Fri, 28 Nov 2008 19:58:31 +0000 http://www.chefrick.com/guestbook/#comment-3334 Loved finding your website...Spent a week in Charleston, and fell in love with their food...Living in Texas, it is hard to find food like this, so I am glad to have found all of your wonderful recipes, as now, I can just cook it myself! Loved finding your website…Spent a week in Charleston, and fell in love with their food…Living in Texas, it is hard to find food like this, so I am glad to have found all of your wonderful recipes, as now, I can just cook it myself!

]]> Comment on Red Rice by Nancy Carroll http://www.chefrick.com/red-rice/#comment-3333 Nancy Carroll Fri, 28 Nov 2008 19:54:54 +0000 http://www.chefrick.com/2008-06-02/red-rice/#comment-3333 So you don't have to cover this for the rice to get done? So you don’t have to cover this for the rice to get done?

]]> Comment on Cake Baking Tips by Chef Rick http://www.chefrick.com/cake-baking-tips/#comment-3279 Chef Rick Thu, 27 Nov 2008 07:34:31 +0000 http://www.chefrick.com/?p=266#comment-3279 Try adding about half a cup more flour to compensate for the extra ingredients. Try adding about half a cup more flour to compensate for the extra ingredients.

]]> Comment on Cake Baking Tips by Ticia http://www.chefrick.com/cake-baking-tips/#comment-3260 Ticia Wed, 26 Nov 2008 20:31:39 +0000 http://www.chefrick.com/?p=266#comment-3260 I bake a delicious german chocolate cake, but it doesn't cut (slice) well. I use a box mix, but add sour cream and German's Sweet chocolate to give it a more home made taste. How can I get it to hold together when cutting? I bake a delicious german chocolate cake, but it doesn’t cut (slice) well. I use a box mix, but add sour cream and German’s Sweet chocolate to give it a more home made taste. How can I get it to hold together when cutting?

]]> Comment on Fixing Thanksgiving Disasters by Thanksgiving « AskBillFirst - Non-Tech Speak Technology Blog http://www.chefrick.com/thanksgiving-food-first-aid/#comment-3232 Thanksgiving « AskBillFirst - Non-Tech Speak Technology Blog Wed, 26 Nov 2008 04:28:15 +0000 http://www.chefrick.com/?p=334#comment-3232 [...] However, when things go wrong with the food, you can find some quick fixes at http://www.chefrick.com/thanksgiving-food-first-aid/ [...] [...] However, when things go wrong with the food, you can find some quick fixes at http://www.chefrick.com/thanksgiving-food-first-aid/ [...]

]]> Comment on Guestbook by hersheychef http://www.chefrick.com/guestbook/#comment-3223 hersheychef Tue, 25 Nov 2008 21:40:19 +0000 http://www.chefrick.com/guestbook/#comment-3223 I first want to thank you for the number of recipes you have offered me. I am a Culinary Student currently with hopes of following your footsteps and becoming famous for my dishes. Secondly, in my recent studies i find that many of the recipes vary upon region and i was wondering if you have noticed the difference as well. KEEP DOING IT BROTHA!!! I first want to thank you for the number of recipes you have offered me. I am a Culinary Student currently with hopes of following your footsteps and becoming famous for my dishes. Secondly, in my recent studies i find that many of the recipes vary upon region and i was wondering if you have noticed the difference as well. KEEP DOING IT BROTHA!!!

]]> Comment on Cake Baking Tips by Chef Rick http://www.chefrick.com/cake-baking-tips/#comment-3219 Chef Rick Tue, 25 Nov 2008 19:46:47 +0000 http://www.chefrick.com/?p=266#comment-3219 Don't cool the cake in the oven, Adjust the cooking time and remove from the pan after 19 minutes of cooling. Letting it cool in the oven can cause it to stick to the pan. Pyrex pans have the potential to hold more heat than metal ones--check cake about 5 minutes earlier than usual. Don’t cool the cake in the oven, Adjust the cooking time and remove from the pan after 19 minutes of cooling. Letting it cool in the oven can cause it to stick to the pan.

Pyrex pans have the potential to hold more heat than metal ones–check cake about 5 minutes earlier than usual.

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