A friend is the Guest Trivia Master later this week at his local watering hole. He's looking for some clever food trivia questions to stump the players who range in background from college students to medical professionals. They're a pretty savy bunch. Any questions (and answers, of course) would be appreciated. Please post your answers separate from your questions so we can have a little fun too!
A debate has been raging amongst friends as to how to properly prep a zucchini for use when baking breads and muffins. In general, when a bread recipe calls for grated zucchini, I use the whole thing; skin, seeds and flesh. But at this time of year when we're getting some monster, mutant zucchinis from our garden, the seed-to-flesh ratio is leaning more towards seeds. So, what do you all recommend? Include the seeds as part of the total zucchini volume? If so, do you recommend draining the zucchini for any amount of time? Surprisingly, I haven't found any recipes that address this issue. Additionally, I find it amusing that most recipes call for one "grated" zucchini. I have some the size of pickles and others that could be used to bludgeon someone to death! I usually use medium-sized ones for recipes, and when writing recipes, I call for post-shredded weight (like 2 cups). Anyone have any advice? I'd like to spend Sunday using up my crop and your input would be greatly appreciated!
It's time for my annual July 4th party. I'm serving homemade fried chicken and penne pasta with sausage, tomatoes and whipping cream. Normally, I smoke some pork butts for pulled pork bbq sandwiches. This year, I want to shake up the menu a bit and make it more teenage/college friendly. I'm planning to have a gourmet hot dog/bratwurst bar with around 25 different toppings. I've got a grip on the usual condiments, but I'd love your ideas for additional, semi non- traditional toppings. I'll probably have 50-60 guests. Recommendations for hot dog brands would also be appreciated.
My 15 year old refrigerator has finally kicked the bucket. Well....not exactly. I'm one of those people who paid the exorbitant annual extended warranty fees. My ice maker broke 6 times in the last year, so they (Sears) gave me $1500 to spend on a new fridge of my choice. After swearing I'd never get stainless steel, that's exactly what I went out and bought. In the post-Thanksgiving afterglow, I am thinking of buying stock in Windex. Streaks, spots and general greasiness are all I see. Has anyone found a cleaner that resists spotting to start with on stainless steel? I'm sure there are a few hundred of us that could benefit on you trials and errors. Thanks so much!
I have a small herb garden in a planter on my patio. With Winter approaching, I'd like to move it indoors, but I don't know if it will continue to flourish (I'm in Pittsburgh). I grow basil, rosemary, thyme, flat leaf parsley, chives and mint. Should I try to dry what is currently alive, or should I move the planter indoors? Any advice on growing/preserving herbs would be appreciated.
I have just gotten my second email from someone puporting to have read my profile on seriouseats.com. and "wants to get to know me better". They enclose a picture of themselves along with physical descriptions and their dating likes and dislikes. I am female as are the people tracking me down. I guess I'll remove my personal information from my profile if that will solve the problem, but I was suspicious if by opening the email, I would subject myself to a virus. Anyone else in the same boat?
I'm hosting my family Easter dinner tomorrow, and my 80 year old Dad wants a lemon meringue pie. I love baking and cooking, but my attempts at lemon meringue have been marginally successful. I made him one anyway, warts and all. Until 2 months ago, he was a vigorous 80 year old man with a sharp mind and a knack for business. He has colon cancer and has gone through chemo. The chemo was just a precaution, however, it wreaked havoc on his personality and general interest in life. I am afraid this might be his last Easer with us, so pie it is! I won't think about lemon meringue pie in the future without thinking about my Dad. Does anyone have a loving memory to share?
I just spent an hour composing a thoughtful response to a post. I was reading the preview and mistakenly tried to edit in it. Poof! I got kicked out. I re-wrote my response and I did the same thing again (Dah..).
Is there a way to get back to my initial response? I tried backing out to no avail. I went into 'my posted comments' and it wasn't there either. I'm sure this has been addressed before and is probably an easy fix. Can someone point me in the right direction please?
When it comes to crumb, I have a theory: if some is good, more is better. This theory was proven when I discovered something called the Colossal Crumb Cake at New Jersey's Ocean Grove Bake Shoppe. Their version had a ratio of roughly 9 parts crumb to 1 part cake, and it was just as amazing as it sounds. Could it be possible to recreate this magic at home?
Company is invited, the pork tenderloin sits naked under it's wrapping in the fridge, and I'm fresh out of ideas for Wednesday night supper. I have already served this guest PT 1) prosciutto-wrapped and roasted and 2) pounded cutlets piccata-style...
I have never tried turnips. I feel like I should. My current plan is to roast some with other as-yet unnamed root vegetables. Is this a good idea? What do turnips taste like? What do they go with? (And while...
Spatchcocked a turkey and rubbed it down with Cajun seasoning and garlic. Refrigerated it overnight. This afternoon we put it on the grill with just a touch of smoke. There was an occasional mop of turkey stock with extra thyme,...
Does anyone have a good recipe for Ropa Vieja they would be willing to share? My son had this recently and has been begging me to make it. I've found a few recipes on the internet but would like to...
So, my best friends are getting married and I already have got their wedding present (which as a grad student I probably over spent on.) But Now I've been invited to the shower.... So what I was going to do...
The "velvet" in the title alludes to the chicken's texture after it emerges from the pot. While some poached chicken recipes come out stringy and tough, this one is cooked in a liquid that's barely simmering for 30 minutes. The result is perfectly cooked chicken that's beautifully tender and aromatic thanks to a particularly flavorful cooking liquid.