I bought all this canned ham on sale, but what should I do with it? Any suggestions?
Okay, he's a little cocky, but he does have skills. All the ones I've seen on TV or read about do tend to be so. I've learned a lot from his shows. But whenever I ask anyone why he's hated so, they always bring up the "Iron Chef" incident when he jumped on top of the counter after the comp was over. Someone wrote an online article called "The Staggering Dicketry of Bobby Flay", and once again, other than the aforementioned incident, I don't see it. Am I missing something?
When I return home tomorrow, I'll be bringing plenty leftovers, as well as the huge hambone from the spiral ham we had. There are still huge pieces of meat attached, and I didn't wanna see it go to waste. So my aunt gave it to me and it's in the freezer. I have a bag of black beans at home; what are the possibilities of a good stew here?
I read that Drexel U right here in Philly has one; are there others in the US and Canada that have them?
What is the secret to getting those crispy-on-the-outside-fluffy-on-the-inside fries that rival those of the better burger places like Fuddrucker's, Flamers and In & Out Burger? I have an electric fryer, but when I use that, they soak up too much of the grease. I have used several types of oil, and it doesn't seem to matter. I soak them in ice water, then pat them dry, and I still don't get the crispy outer skin I desire. Oh GAWD, someone help me!
I'm making a belated birthday dinner for a dear, dear friend of mine - Balamico Roasted Chicken with Potatoes one of his fave dishes of mine. I've got that down pat, no problem, I am just wondering if I should serve a salad or a leafy veggie with it and what type of appetizer. I was thinking of this. I'd serve it with some cauliflower and bread.
As for the veggie, would creamed spinach or broccoli with cheese sauce be too much? Should I just make a simple mixed green salad?
Or maybe I'm just being silly about it all? Any suggestions?
My brother and his lady are coming over Sunday for brunch. They are bringing cheap champagne for bellinis, but I'm stuck with making food. I want to do a breakfast casserole/pie thingie with a hash brown crust. Normally I'd use ham or bacon, but big brother converted to Islam ten years ago, so I need to rethink that. I have some loose turkey sausage, but he (and me) were wondering about a steak-and-egg breakfast casserole with a hash browned crust. I'll serve it with some fruit too.
Barillo four-cheese tortellini with homemade pasta sauce & spicy Italian sausage.
Baby spinach, cherry tomato & corn salad with bacon vinaigrette.
Which wine goes with:
I always have Pinot Grigio with chicken or seafood and merlot with any red meat, but I don't know much about wines. I never spend more than $20USD; will this hamper my attempts to match good wine with my meals? Please weigh in.
The Neelys AND Sunny Anderson will be hitting the road for MORE of these boring road shows!!! And frankly, I can only take Gina in small doses.
I've only eaten grain fed; can someone tell me the differences of taste and texture between the two?
Watching Tony Bourdain in Germany this weekend. It seems that the warm weather dish is definitely white asparagus. Does it grow here? I'd LOVE to try it.
My Bayou brand cast iron pans came in Friday, and I've had the damndest time "seasoning" them. I washed them in hot soapy water to remove the paraffin protectant, then rubbed them down in lard and placed them in the oven for two hours at 300, per instructions. But the coating is so uneven and it still feels like some of the wax is still on there. I don't want them to start rusting again.....can anyone help me please?
My mom says yes - African-Americans make soul food and whites make Southern. But methinks that isn't it. I think Southern food uses more expensive cuts of meat, and soul food tends to be spicier.
What do you think?
It's the Navy version of Sh*t on Shingles, but I simply love this. You are supposed to put it on toast. But when I was working for the Navy SEALS, it was put on top of hash browns, with poached or baked eggs on top.
1 1/2 lbs ground beef
2 medium onions, chopped
cooking oil, if needed
salt and pepper
5 tablespoons flour, approximate
1 (16 ounce) can whole tomatoes, diced
5 1/2 ounces tomato juice
2 cups hot water, approximate
1/2 teaspoon ground nutmeg, to taste
1/2 teaspoon sugar, to taste
1. Crumble the ground beef into a skillet and brown with the onions.
2. If beef is very lean, add a tablespoon or two of cooking oil.
3. Salt and pepper to taste.
4. Add flour, one tablespoon at a time, stirring and cooking each spoonful, before adding the next.
5. The flour must be cooked to preclude a starchy taste through out.
6. Add enough flour to absorb most of the oil.
7. Stir in the tomatoes and the tomato juice, followed by the water.
8. Allow to simmer on low heat to thicken.
9. Adjust consistency as necessary.
10. Add nutmeg and sugar and adjust to taste.
Can you cook a dish with like, say, Southern Comfort or whisky? I've had vodka marinara sauce, fish and chicken with rum, white wine and chicken marinated in Belgian ale - what else can one use?
Real Jambalaya?? I was told today at my office by an accountant from Baton Rouge today that jambalaya is not authentic 1) when you use andouille and not chorizo; and 2) when you use chicken, ham AND shrimp. You can have two meats but not three.....I laughed him off, but is he right? I always thought that is how you made it - it's how I make mine.
Do we have any Canadians on board? What is the main difference between Canadian and US cuisine....there are similarities, but I want to know the differences. From what I can see, there is a strong emphasis on seafood and game. Please weigh in.
PS - I so wanna make Nanaimo Bars. I read about them on Wiki and simply cannot get them out of my head....so if any of y'all have a recipe for this dish, by all means, share!!!
I love Hump Day Happy Hour, but HATEHATEHATE the aftermath. I find a couple of Egg McMuffins and a good energy drink usually do me right. What about you guys. Imbibers only LOL.
These Seafood Enchiladas came out PERFECT! I'm so proud! I omitted the toasted walnuts; that just seemed weird to me; maybe someone can explain why they were put into the recipe. Anywhooo, here is the recipe:
I want to throw out my lamb torte I mentioned earlier this month; it was majorly disappointing, even after letting it sit overnight in the fridge so the flavors could meld more. I'm going to throw it out tonight.
So do any seriouseats.comers do this? Make a dish and when it doesn't turn out right, trash it? I mean, that leg of lamb wasn't cheap.
I know ham and cheddar is a good match, but what about other meats, seafoods and poultry? I'm attempting to make a lamb confit & potato torte this weekend (it's rather labor intensive) and I was thinking of a creamy cheese to put on the potatoes. Any ideas, or would that be too rich?? Discuss.
I feel so proud. I got it from a slow-cooker recipe site. Now I need to figure out what to do with it. Can I make a veloute' sauce from stock? I had a chestnut veloute at a holiday party and now I am addicted.
The best Belgian restaurant my city of Philadelphia had was a place called Cuvee Notredame, which closed five years ago. I hate Monk's and haven't tried any of the new places in Spring Garden or Society Hill.
Does anyone around here like Belgian food? Discuss.
Hey everybody, I'm BITTER! I need stew help; mine are always awful. I like my stews peppery and spicy, but they don't come out as good as I like. Can someone help?
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