A purple thermopen would be used for wild Alaskan salmon.
I join others in disagreeing with the social media changes. I don't use social media for many of the same reasons. At Serious Eats, I can read/comment/contribute to Talk all in one place and I'm not besieged by requests from "fake friends" or people wanting to increase their Twitter followers. The other changes sound appealing, especially broadening the city-specific content to be more of a tour guide than a review that appeals more to locals.
My mother made Lazy Daisy oatmeal cake sans coconut. If coconut is part of the traditional recipe, I never knew - she didn't like coconut, so no way would she have added it or given me a recipe with that ingredient. Even without, this is a super-moist delicious and easy recipe. One of my favorites and I'm glad you are sharing it.
After a couple decades (no exaggeration) of hosting all family gatherings - Mother's Day, Thanksgiving, Christmas Eve, birthdays - and NEVER having a return invitation to anything (not even going out for pizza) unless a gift was expected, I quit. We had to cancel Thanksgiving dinner one year because my husband was in the hospital and wouldn't be discharged until Thanksgiving Day. We did not get any invitations from his family or any offers to come over and provide the meal. To me, that was pretty much the last straw. While I don't expect one-to-one reciprocity, it would have been nice to have a few invitations over the years.
No longer permitted to lick and it is SO hard!
I'd emphasize that you tear the bread, not cut it with a knife - which I see people do all the time.
Which part of the pantry? The Asian section or the baking section or the Mexican section or the grains/beans/rice section or the hot sauce section?
My son will be home for the first Super Bowl in 10 years, so no holds barred - probably ribs, jerk chicken and maybe sliders??
Both sides of my family came from the midwest - German from Iowa (farmers) and Norwegian from Minnesota and the Dakotas. I remember visiting the Iowa folks and was amazed at the food my aunt put out at lunch for the guys working the farm. Really basic food and lots of it! The Norwegians ruled at home, with Christmas being the big deal: krumkake, lefse (Hardanger, not potato), a variety of sausages. Unfortunately, much of that food has been absent since my grandmother's generation did all the work. I'm planning to do lefse this Christmas, but I will use my great aunt's hardanger recipe.
Chocolate chunk with bourbon caramel
Sometimes a quick mac and cheese, sometimes just the cheese (melted on a plate and scooped up with bread or crackers). Especially if the cheese is a triple cream or rich blue.
I use it all the time and haven't noticed any problems.
In my experience, a fresh bird is not really fresh - it's just less solidly frozen than a frozen bird. Is there a rule of thumb for totally defrosting a "fresh" bird?
Fruit pies: apple, blackberry, cherry. My mother could do them all with a crust that was perfect. I'm still working on it.
I found some today, after reading your article. I bought the Granny Smith - least sweet and my favorite apple. The drink was perfect - a much less cloying apple juice which was very easy to drink and could be fizzed up or used in cooking. So glad you reviewed these juices!
I rarely eat them but cherry danish are tied for the top along with some unusual doughnuts sold at a local restaurant.
I recently read a review in a local newspaper (obviously written by an amateur reviewer, not a critic) which used the word "wonderful" seven times to describe everything from the decor, the service, the food - everything was wonderful - no other adjectives used. Oh, and the one comment that showed up was from someone who said the restaurant sounded wonderful!
Thanks - I thought I read the tweet on the weekend, so I was assuming it was last weekend. Next week it is!
Finding ways to enjoy old favorites, now that I'm sodium-restricted. Hard to figure out how to replace fish sauce, soy sauce and hot sauce!
I've had a couple memorable burgers - one a bit nontraditional, served on a sourdough baguette with lots of blue cheese and cracked black pepper. Totally juicy, with incredible flavors - at Two Bells Tavern in Seattle. The other one was at a sports bar in Hilo, Cronies. The burger was big, juicy, the lettuce/tomato/etc. were fresh and I enjoyed every bite.
Well, I just ordered the cookbook from the library, so I won't have to wait for a fix!
Clearly, something about my computer doesn't compute. Once again, I cannot get this recipe to print. Any help would be appreciated (I use a Mac and Firefox). Last time this happened, Paul gave me a link. Will I always need some kind of link?
And to make Chuck's even more appealing, Where Ya At Matt food truck, with all things New Orleans is there, usually on Fridays.
Yes, that worked beautifully. Thanks!