Home baker/cookbook collector :P
The BK fries are absolutely stellar. They are by far my favorite fast food fry (used to be Mickey D's, til BK's new formulation)
:D stock it is! I think I actually have some carcasses somewhere... And I'll get some Bar Keepers Friend, thanks for the suggestion mnrobb! I'll enjoy seeing this ugly mug staring back while boiling some yummies.
This is AWESOME! Yes, I will make it. Thank you so much for doing all the legwork!
I've never been able to choop onion grens effectively ;p
I've never been able to choop onion grens effectively ;p
@Lorenzo:
It's the same reason people knit their own sweaters or work on their own cars. It's more work, sure. But you gain an appreciation, knowledge, and you impress people when you say "Yeah, I make my own mustard (or beer, or cheese, or worscestershire, etc.)" It does seem silly to use other manufactured goods to make another sauce from "scratch", but if you know what you are doing, you could absolutely make every one of those components yourself. I could buy some sugar cane, extract the juice, and make a rough brown sugar at home. I don't feel it is cheating to just buy it at the store though.
Also, when you make these at home they have a more "real" flavor! I made Saveur's worscestershire sauce. It is a little different. It is far more complex a flavor that Lea and Perrins (and I love L&P, I could drink it straight.) I wouldn't use it every day, but I'm really glad I have it around when I'm making something I want to be a bit more special and have people guess what I used.
Hope I'm not too late for this train!
First course:
Whole coffee
Chicory
Steel cut oats
Tilapia
Second course:
Cranberry juice
Cornish game hen
Brussels sprouts
Jalepeno peppers
Dessert:
Heavy cream
Tamarind paste
Whole wheat flour
Oranges
I'd love to perfect ciabatta. High hydration dough always gets the better of me.
I live in Utah Valley and I have it even worse than you do :P I can't even find pork fat to render into my own lard! Pork belly is just a fevered dream at this point.
Will you please write a book? Though my attention span won't allow me to finish a novel, perhaps a picture book? Only if the pictures are small though, too big and I get distracted.
Ah, screw it. Just keep writing these columns.
Thai curry! nom nom
I'd definitely suggest Adobo chicken if you want to make her feel that comfort Thanksgiving is supposed to invoke :P It's their national dish, and it's even got a bird in it, so its Thanksgivingy
I second peanut butter on pancakes, waffles, and french toast. Grew up eating this, I never knew it was weird until I had sleepovers. My friend putting ketchup on his mac and cheese...THAT is weird.
Wow, I saw that picture and didn't think it was a tongue for a split second
I'm basically the same as Kenji's wife - Crust first, best for last (I always eat vegetables first in things like stir fries, curries, etc, then eat the meat last.) Whats the point of eating the rest of the meal if you've already eaten the best part? And yes, the center of anything circular is by far the best part.
Kenji...I'm building a golden statue of you in my basement. I will praise you until I am smote. Or until some bearded dude comes down from a mountain holding some rocks, whichever comes first.
This is good for a beginner...Just wait til you try it with a McGriddle. Thank me later. (P.S. congrats on the book Kenji!)
Its a tie between smitten kitchen or pioneer woman. It changes by the week, though I want to marry both of them!
@KarmaFreeCooking - Thank you for those links!
@seemunkee - I was actually looking at that book and had it in my amazon shopping cart, but you talked me out of it! I've heard good things about Zatarains RB extract, I'll have to check some out. I really want to make my own rootbeer extract though, I'm on kind of a DIY kick, though I don't know of any place I can get sasparilla root around here.
@ joyyy - I've heard nightmare stories about the soda stream, whether its returning the spent cartridges via their pickup service or returning it to Williams Sonoma (which I don't have near me anyway). Plus I read a breakdown of how much it actually costs per serving, and its basically as expensive as buying seltzer for two years. I'd love to have one if I didn't pay for it, as I love love love gadgets! But I'm just a poor college student, yeast is cheap, and nothing impresses the girls like showing them you can brew your own soda (/sarcasm)
Thank you AnnieNT, you're awesome
Thank you, that is great advice! I did try to use lemon zest before, but it turned out quite bitter even though I scrubbed the bejeezus out of it and avoided the pith. I live in central UT, so brew shops are few and far between. But adding the juice when serving is a great idea, I don't know why I didn't think of that!
Tres jealous. I'd kill to go to Comic Con, just for the Guild Wars 2 stuff alone. Throw in everything else that is awesome and holy...well ^_^
REAL root beer, or a lemon soda!
Well...Pre-pre-ordered I should say v_v
Hello all!
I just received my brand spankin' new 12 quart pot, with steamer and pasta inserts! I'm so excited to finally have something big enough to boil pasta in! Here is a link to the specific set:
Friggin awesome cuisinart pot
What should this cookwares maiden voyage be? Pasta? Dumplings? Soup? Stock? Chili? You decide! I'm going to go...stare at my reflection in the lid. It's like a mirror.
Hello all,
I just ordered two 1lb packages of yellow mustard seed. I've always wanted to make my own mustard, so I'm fairly excited (though I'm thinking I should have ordered brown mustard seeds, as I love dijon and abhor french's style yellow) So if I can't make those styles of mustard with yellow, I'm ok buying some brown.
Does anyone have recipes for mustards? I don't drink alcohol, and don't really even have a way to buy it out here, so things like beer mustards (though they sound amazing) aren't quite what I'm looking for. Also, any tips for what to do with a billion zillion mustard seeds besides just making mustard would be appreciated :D
Hello all!
I've been on a homemade soda kick (finally perfected my ginger beer!) and I've been trying to experiment with different flavors. Are there any good websites or even books out there for homemade sodas? I don't want to have to buy a sodastream or anything that injects carbonation, I'm just doing the 2 liter bottle with yeast method.
My foray into lemon lime soda was a disaster, I'm pretty sure flavoring with just lemon and lime juice (I know you should use extracts for that kind of thing, using the juice is basically a spritzer) was just too acidic for the yeast to make my bubbles.
Also, if anyone has any sage advice or recipes for home brewed soda, I'd love to hear it!
Hello fellow SE'rs!
I enjoy making my own sauces (ketchup, mustard, etc) and I have always wanted to take a stab at making my own worcestershire sauce. I am dead set on making it (the Saveur recipe sounds especially good)
I have all my ingredients except for Tamarind concentrate. I've looked all over for tamarind concentrate and I don't even know if it exists. There are tamarind pastes, those blocks you have to reconstitute, and whole tamarind pods (which I have access to because I love to make tamarindo) Does anyone know where I can buy some (online please, I have no ethnic markets within 3 hours of where I live) or equivalencies of tamarind concentrate vs other forms of tamarind? Thank you SO MUCH for your help!!
I'm taking a road trip with my family for Independence Day Weekend, and my family has recently fallen in love with hibiscus tea. We're trying to avoid the normal pitfalls of soda and unhealthy snacks that accompany a road trip, so I was going to whip up a big batch of hibiscus tea for us to drink instead. Plain hibiscus is delicious, but I was hoping to jazz it up a bit, does anyone have any good recipes or flavorings to add to it? Any suggestions are appreciated!
Yesterday was my birthday, and I got a brand spankin' new Cuisinart food processor! 14 cup capacity, slicing discs, dough blade, it is gorgeous, and I have wanted a processor since I started watching Good Eats like 6 years ago! I am SO EXCITED!
The only problem is...I have no idea what to make with it. How do I christen the Cuisinart? Hummus? Mayo? Nut butter? I've never made any of these because of improper equipment, but now the sky is the limit and too much freedom is strangling me! Help!!
I've dabbled in homemade sodas before (root beer extract, water, sugar, and dry ice - fun for the whole family!) but I am becoming very interested in brewing my own sodas (most specifically ginger beer and birch/real root beer) I've done some searching, but I am still unclear as to how to actually do this!
The closest I can figure is basically brewing beer, minus the first fermentation. Instead, just mix the ingredients, then bottle and ferment for a few days?
Anyone who has done this before, please help a dummy out and give me some direction! I will love you forever!
I've tried my hand at making ginger ale in the past (ala Alton Brown's recipe Ginger Ale and it just...didn't taste right. I tweaked it, adding more ginger, more sugar, less sugar, longer brewing time. Nothing really made it taste right to me.
Last night, I bought a ginger beer brand called Bundaberg, and its a revelation! It is absolutely delicious! THIS is what I want to be able to make! The ingredients list yeast, so maybe Alton's method would work, but the ingredients or method may have to be changed?
Has anyone made ginger beer that tastes like this brand? I've done some cursory searches through my good pal Google, but I haven't found much info on making ginger beer. Any insights or recipes/techniques?
I've been toying with the idea of making my own, as I'm sure it would taste better than anything you can buy and probably lasts forever. Anyone here made it before? Any tips or recipes? I was planning to use this recipe from Saveur, it looks most like what a Worcestershire sauce should be like in my mind
http://www.saveur.com/article/Recipes/Worcestershire-Sauce
Thanks!
Alright,
I would like to make my own coconut milk, mostly for thai curries. Buying coconut milk in the cans are just too expensive for my poor college wallet. I could swear I have seen a recipe involving shredded coconut or coconut flakes, hot water, a blender, and a cheesecloth. However I cannot for the life of me find anything about this method on the internet! It would have been so perfect too, I can get coconut flakes for $2 a lb, and I bet that makes a whole lot of coconut milk.
The closest thing I can find is an Alton Brown recipe, but instead of using water, he uses milk. And instead of dried coconut, he uses fresh. Thats not really what I'm looking for, I just want a product similar to what you can buy in the cans. Does anyone have experience making homemade coconut milk? And am I just crazy, thinking about coconut flakes and hot water? Help a poor thai curry starved college kid out!
My family has chickens that lay eggs. Lots and lots of farm fresh eggs. I looked in the fridge and saw 4 filled egg cartons and a whole bucket full of sad eggs, languishing in their carton-ey containers. I don't want them to go to waste as some poor chicken had to push those eggs out her yoohoo.
So what can you do with a pretty much unlimited supply of eggs? I am not into boiled eggs at all, I'll eat maybe 2 a year. Thanks!
I'm hoping a resident candy genius can help me with this. My grandma, before she passed away, use to make the MOST AMAZING chocolate covered cherries. It was a maraschino cherry covered by a thick layer of pink cherry (or almond, not quite sure) flavored fondant. The confection was then hand dipped in Ghiradelli chocolate. The whole thing must have been the size of a golf ball, maybe a little smaller. But this will be the first Christmas without those chocolate covered cherries, and those are pretty much the only tradition I have for Christmas.
I would love to pick up the reigns and make these for my family (especially my father, he used to hoard them in some hidden part of the fridge) but my grandma never gave anyone a recipe for it. Does anyone have any ideas or recipes laying around for what I am looking for? Any help at all is so very much appreciated!
At last! It is Hatch Chile season! I haven't lived in New Mexico for a decade, but my mouth still waters at the mention of roasted green hatch chiles (yes, I'm a green, not red) Is anyone else as excited as I am? I have convinced a buddy travelling through the area to buy me 5 whole bags of roasted chiles so I can meter them out through the year :D Now I just need to think of some recipes...
I went to my local health food store and saw a delicious looking melange of grains and other goodies called "pilaf mix" in their bulk foods section. It has what looks like split peas, a couple lentil varieties, black, brown, and white medium to long grain rices. Any one of these I can cook separately, but together? Bah! How would you go about cooking this?
Hey foodies!
I have a problem. I love to bake, but I love baking for other people far more than baking for myself. I need to ship my specialty (Potato Rosemary, yum!) from Utah to California while keeping it oh so delicious and not smashed to pieces :D
I usually bake them in 1 to 2 pound...boules I guess, not entirely sure if that is the correct terminology, but I figure thats a pretty sturdy shape, right? If anyone has any advice or has done this before, I would love to hear your opinions and experiences! It would make a special girl's birthday as all she wanted was a loaf of my bread :P
Thanks!
I always thought it was interesting how a seemingly normal food can be found distasteful by some people. My father has an aversion to raw onions and raw bananas, both for their textures (I have always found that odd, they are on the opposite extremes) I am not one to talk though, I have a huge aversion to anything containing bones. Whole chicken, T-bone steak, Buffalo wings, Fried chicken, Bone-in pork chops, Whole fish, I can't eat any of it because bones absolutely disgust and repulse me. I think the term is cartilogenophobia, and I have never heard anyone else afraid of bones!
What are your strange food phobias? Make me feel better about myself!
No I don't mean smoker "puff puff" but smoker "sniff, drool". I just bought a weber smoker, and I would love to have some recipes to go along with it. I looked through various stores and sites, and I couldn't find any books dedicated or at least with a focus on BBQ and smoking! All that I found were about grilling and BBQ sauces :P Any suggestions? (And some tutorials included in the books for using a smoker would also be fantastic :D :D) Thanks!
An Indian restaurant I used to frequent recently closed down, which makes me a sad, sad man. Mainly because they had this fantastic bread (pretty sure it was a naan) that was filled with a mixture of honey, cashews, and golden raisins. Ive never made naan at home, but I guess it wouldn't be incredibly hard to fake my way through this one dish. I have done lots of research and I cannot find any recipes that sound like this delicious naan though! Any ideas?
Its eggroll night! I need to make a killer sweet and sour dipping sauce, the one we normally do involves ketchup, red wine vinegar, sugar, water, and corn starch. The ketchup kind of weirds me out, but the sauce turns out alright, I think I would just like a delicious change! Are there any fantastic sweet and sour dipping sauce recipes out there?
I know this dish probably doesn't look like much. It's lumpy and kind of monotone (my wife charitably commented, once I'd put it into bowls, that "it looks kind of like prison food"). But like people, all dishes can't be attractive, and certainly not everything that's tasty has to be good-looking. More
I figure heck, I'm no expert (and don't listen to anyone who says that they are..) but I've been doing it at home and in the restaurant long enough that I can probably answer most questions y'all might have. Feel... More
I've fallen in love with Beaver (or Inglehoffer, same brand ala the whole Best Foods/Hellmans way) Sweet Hot mustard. I'ts got a great sinus clearing kick, and isn't cloyingly sweet. It may be sacrilege to some, but it is killer on a bratwurst.