Looks good! My favorite pizza from our local place is a tomato-less portobella one with lots of caramelized onions and gorgonzola. It is perfect.
Side note - no truffle oil. Ever. I'd put durian on a pizza first.
I'm with the folks lauding the Taiwanese style fried chicken with five spice and basil. I'm bemoaning the fact that the place we have in town that introduced me to it seems to be closed "under renovation". Might just need to start figuring out how to make it myself!
Rosemary-Olive Oil Triscuits with a runny brie (or similar). I can eat a whole wheel like that left to my own devices.
I will definitely try this! I made a batch of grilled tofu this week, actually. After slicing and pressing out the moisture from the tofu for about an hour under a weight, I marinated it in 3 T. soy sauce, 2 T. olive oil, 1 T. sherry vinegar, 2 garlic cloves, and some black and red pepper for about 4 hours in the fridge. Then I just used a grill pan, about 3 minutes a side on med-medium high heat. Came out great! I've been eating it in a wrap with avocado, zucchini and spinach for lunches this week. Yum!
I'll own being a fan of the Legal Seafood's lobster roll. I love going to the Harborside location, but the roll put out up at the Burlington Mall outpost is just fine too (at least the last time I had it)! Is the Neptune one really worth it? I tried the Island Creek Oyster Bar one after all the good press and came away feeling that it didn't live up to the hype - too much butter soaked into the brioche roll, odd presence of pickle relish in the salad (WTF?). Way too heavy. Feel like I want to seek out Alive and Kicking the next time I'm in Cambridge now.
+1 on Gobi Manchurian.
@I'llDoTheDishesLater - use the link at the bottom of the page that says "report an inappropriate comment". Seems like that poster has spammed at least 5 threads now.
Back on topic - I'm psyched to know about Hugh's book. I always feel guilty when I've discovered forgotten vegetables buried away in the fridge.
I wonder if this would work with slices of tomato with mozzarella and basil sandwiched between them and then floured, egg dipped and breaded and then shallow fried?
These look great! I have a couple questions though:
- can I use a tortilla press to make these or do I need the rolling pin?
- would cake flour make these even more tender or would I risk structural integrity if I go that route?
As someone who suffers from the digestive problems others have noted with this vegetable, but who enjoys the flavor, are there any ways to prepare it that would cut down on those issues? The first time I had them roasted, it was a revelation...until I realized later in the evening that I would need to absent myself from polite company!
Is the rind on the Drunken Goat edible or for show? Just curious.
I like to roast grape tomatoes with shallots and whole garlic cloves until caramelized and jammy. It makes a great accompaniment to a wide variety of cheeses, from fresh goat cheese to strong cheddar.
For those having any difficulty getting the Sun Noodles referenced in the article, you can get the kits through Amazon now. Just FYI.
Looks yummy! Two questions:
- if I don't have access to that particular BBQ sauce, what could I use instead? Hoisin?
- how long does it take to cook the shrimp balls? I'm guessing not more than a minute or two, but just wanted to be sure!
I've been using my French press to make loose teas. Not sure if that is some kind of sacrilege, but I think it works pretty well for the 2-3 cups I typically have in a morning.
@Kenji - I can imagine a world in which someone makes a cheesesteak with really great, beefy meat, browned properly, bound with provolone, served with a good hot pepper relish, but AFAIK, that doesn't exist. "
I do believe Alton Brown has a cheesesteak recipe. Perhaps this should be investigated and Food Labbed. I think he uses tenderloin trimmings and mimolette cheese.
I have the Oxo y-peeler and I really like it for heavier vegetables, like squashes and rutabaga. I've also used it successfully on lemons. It was a good investment!
I had the same question!
I'm dry brining a split turkey breast that I'm going to put in my cast iron stovetop smoker. The manufacturer's web site suggests it'll take 2 hours, but I don't know if the skin will crisp. Should I plan to put it in the oven to finish? I don't want to dry it out.
I anticipate that I am going to have leftover mashed potatoes. I think I'm going to make this - I think I am going to leave out the bacon, but top them with smoked salmon and sour cream. Yay, brunch!
BF and my mom have an irrational line in the sand when it comes to turkey for Thanksgiving. It took quite a bit of convincing to even get them to let me downsize from a whole bird to parts (which makes more sense given that there is just the 3 of us). I attempted broaching Cornish game hens this year and was soundly rebuffed. Oh well.
What? No White Castle Slider stuffing?
This article made me think of the uproar about a "non al dente" vegetable recipe that was presented on this very site from 2008:
Snapshots From Italy: Hammer Your Spears
Sometimes, I wonder if it might also be a textural thing here in the US. Soft veg if cooked wrong can get slimy.
Slightly more labor intensive, but I cut and paste into my account on Calorie Count (an about.com site). It saves recipes and then provides nutrional info. I can proceed with the recipe or tweak as needed depending on my diet needs at the time. Recipes I'm just curious about investigating at a later date I just bookmark to my browser.
FWIW, the Brussels Sprout gratin recipe has 438 calories/serving.
Oh boy. This is strikingly similar to a gratin I was planning to make using butternut squash and fennel (no stovetop step though), but I might have to make this one too now. It might even convince my Brussels Sprouts averse BF to eat them, but if not, then more for me!