image courtesy of food network
Do you know Aida (pronounced Eye-ee-duh)?
She is one of the Food Network's new stars, the food editor for Chow.com and an avid food enthusiast.
On her new interactive cooking show on The Food Network, Aida answers viewers questions about recipes, ingredient dilemmas, kitchen tools and more. You have to check her out, there are video clips available here or check your local listings to catch her show.
I am thrilled to announce that the Food Network is offering one of our readers the chance to have their question answered by Aida on her December 2nd show. They will be mentioned by name, have their question answered and we will be able to share the video and question here on Blissfully Delish!!
Do you have a question, kitchen dilemma or recipe query? Ask it here, leave your name and a link to your blog and on Wednesday, the 26th, we will announce here which question and reader wins this fabulous opportunity! With the holiday season fast approaching, this is the perfect chance to get your burning Holiday food question answered! It must be a baking question, as that will be the topic of her show that day.
So, what's your question? Share it here for a chance to have your question answered by the fabulous Aida.
Rachel is a southern fried mom of two, living, loving and cooking up a storm in South Texas. Her recipes, pictures and other insanity can be found at A Southern Fairytale
Loading ...
How great! I'm watching her show as I type. My question is: My gravy always turns out lackluster on the seasoning or too thick or too thin. Is there a trick to the perfect holiday gravy?
SERIOUSLY!!!
I sooo need help with a double oven which is a convection and regular. Baking/Cooking in it is crazy hard to figure out! The regular oven over browns and burns the tops of everything, there is a heating coil at the top of it?? And when in the convection mode it's hard to know how long to bake and at what temperature, something simple like boxed brownies?! And a turkey?? How do I cook a turkey in a convection oven!?
Thanks!
My question is about pie crust. I can make the fillings just fine, but the crust gets me every single time. Is there an easy way to roll it out so it's close to round (because mine usually look like some small country after rolling out), and then, how can I transfer it to the pie plate without it falling apart? I can manage the bottom crust somewhat, but laying the top crust over the filling and attaching it to the bottom crust eludes me every time. I make tasty but ugly pies! Help, please!