I've searched Google and found a few recipes but I thought I'd throw it out to you guys.
Favourite recipes for homemade ketchup?
I've searched Google and found a few recipes but I thought I'd throw it out to you guys.
Favourite recipes for homemade ketchup?
I'm talking bean/vegetable/grain sprouts.
Other than in salads and sandwiches/wraps, what uses for sprouts are there? There must be a wider use for them.
Surprisingly, the supplier of the sprouts that I bought don't have any suggestions on their website. The next time I go to their kiosk I'll have to ask.
This is pretty gross...
I noticed a couple of bugs in a cupboard where I keep empty jars, spices and extra bulk dried goods that didn't fit into jars. There were a couple in an empty jar. I don't know how they got there, as the jar appears to have been closed.
Then I pulled out a bag of brown rice and found little holes in it. There was a bug trapped in one of those holes. When I transferred the bag's contents to a jar I found a bunch wriggling around. Obviously I'm throwing out that rice. I'm disgusted now.
Does anyone have a solution to both prevent bugs and to get rid of the ones I've got? Is there some sort of trap?
I'll have to go through the cupboard carefully and throw things out and give it a good cleaning. I guess I'm getting rid of stuff for passover after all.
I'm putting this under "good and drink" although it's more miscellaneous.
I recently bought some on a whim. They were there and cheap, it was a novelty. I've hard boiled them and scrambled them into stuff. Truth be told, they taste like hen eggs. I wouldn't buy them again, but they're cool to have now.
Any ideas for usage?
I recently bought a stovetop espresso maker. I read the instructions on the box and also searched online for tips. Instructions and online tips say to heat it on low heat. It takes at least 20 minutes to make the coffee this way, which I didn't realize when I bought it.
Is there a way to speed up the process? Also, how do I know that it's completely ready? I listen for it but there's always some water left in the bottom chamber. I use an electric stove, which might be the problem.
Advice on making the perfect espresso stove top?
I made Kate’s Beer Geek Chocolate Cupcakes with Salted Caramel to take to a party tonight. I ended up with 18 cupcakes instead of 22-24, and my salted caramel didn't turn out well. I realized that something was wrong when I added the cream and it didn't bubble up. I think that in fear of overcooking/burning I undercooked. The caramel didn't turn dark enough, it didn't thicken enough, and it ended up a bit chunky (white chunks), which might have been from using too much butter (I eyeballed it).
The bigger problem (?), however, is that I have both too much frosting and too much caramel.
*Any ideas of what to do with leftovers?*
*Can frosting be frozen?*
I don't have an ice cream maker, so that's out.
I hope the cupcakes taste good. I topped each with a bit of salt, a drizzle of caramel, a chocolate chunk and a dried cranberry. My other party treat is "matzoh crunch" made from the original recipe on David Lebovitz's website (+pecans and dried cranberries). In the summer heat I've had to refrigerate it, as the chocolate was still not hard hours after I made it.
It seems like a simple thing, and yet I can't seem to get it right. I'm currently making a mousse cake the requires chopped chocolate*. I didn't have the patience to chop with a knife so I tried chopping in my Magic Bullet (flat blade) because according to the infomercial, it can do that. Like the previous attempt, it failed (previously I'd also tried freezing the chocolate first, and that didn't work either). Then I tried a plastic bag and hammer. Failed.
So, back to the knife and chopping board, chopping roughly with my palm pressing down on the back of the knife. I cut my hand and the process was messy with chocolate chunks flying over my counter.
Any tips? Is the secret to chopping chocolate a good knife?
*I'm making a chocolate espresso mousse cake recipe that I found at David Lebovitz's blog awhile bag, replacing some of the espresso with Kahlua.
I've just bought a 4 quart slow cooler on sale, as I've heard positive things about slow cookers and I once had a friend who raved about them. Now I'm looking for recipes. I searched the Serious Eats site and found a Moroccan Jewish dish in comments (November 2007) and I will definitely try it some time, being Jewish. I know that baked beans are an option.
Can I cook soup in it? I'd use it for the tortilla soup that I'm making for Friday evening (see my previous post) .
Ideas? Recipes? It's "potluck" but I think that there's less than a half dozen of us in attendance so "Mexican fiesta dip for 20" is overkill.
One idea I had was something chocolate. One person won't eat anything custard-like or anything with cooked fruit.
I prefer vegetarian but can work with meat if I make it myself.
(Explanation: I prefer organic meat and have access to a suitable butcher but eating vegetarian is easier and cheaper.)
Tools at my disposal include a rice cooker and a Magic Bullet, if that helps.
Over time I've been pruning my online news reader (Google Reader, if you're wondering). Even on my slow work days it can take hours for me to get through my feeds, despite skimming headlines. I've removed a lot of recipe blogs because of the tendency to print out recipes that I never use.
Besides Serious Eats, what food blogs/food-related RSS feeds do you like the most? Let's compile a "must read" list.
Mezze Place is a Middle Eastern restaurant in Astoria with a quirky talent for vegetables, a friendly, romantic vibe, and one of the greatest chandeliers in New York. In many respects it's an archetypical neighborhood restaurant—welcoming, affordable, often quietly delicious—with some gems worth bragging about to those in farther zip codes.
This recipe is a great example of a rich, comforting vegetarian dish. Sure, it's loaded with healthy cabbage and its dark green cousin, kale. But it's also topped with cheese and butter. Vegetarian? Yes. Meager? Certainly not.
I like to serve grilled hearts of romaine lettuce with a rich, tangy buttermilk dressing shot through with fragrant dill, topped with sweet tomatoes and crisp rounds of spicy radishes. This super-simple recipe only takes 20 minutes to prepare and will surely stand out at your next summer barbecue.
These ginger cookies play up the combination of spicy candied ginger and tart dried cherries.
I don't cook with dried lentils often, but every time I do, I vow to use them more. A legume just like beans, they're a cheap, healthy, low-fat source of protein and fiber--but unlike beans, you don't need to plan...
Get your holiday spirits on ice with this tart and festive gin-forward take on the sherry cobbler from Michael Madrusan and Jim Meehan of PDT in New York.
Pizzeria Libretto was the first to bring Neapolitan-style pizza to Toronto, and now with two locations, they're busier than ever, with good reason.
Step into Serious Eats and get ready to forget everything you know—or thought you knew—about what should and shouldn't go in the refrigerator. Ed's number one rule? Never, ever refrigerate fresh mozzarella. It ruins the texture. My question this week: can anything be done to rescue it?
"There is nothing I truly won't eat, but a few foods I prefer not to eat if given the choice. Veal is one of them. I will not refuse to eat it if someone cooks it for me but will never choose to buy or order it. It just does not appeal at all. And black beans. I have a strange aversion to them. A black bean soup made me sick once when I was younger. Oh, and I despise root beer. It makes my skin crawl."
The joint's six seats place everyone a good word's length from the griddle, the prep counter, the other customers, and Jodie himself—and Jodie Royston is not a man who takes money from strangers. Naturally, it takes only one meal to become a regular, especially when one takes hunger into account. The restaurant's sprawling menu—over 64 specials splayed across two walls in the form of cheeky laminates and repurposed receipts—offers a bounty of flavor beyond the fried chicken leg.
Why does vegetarian chili get such a bum rap? Beans can taste good in chili. Tomatoes can taste good in chili. Heck, even pork and tomatillos can taste good in chili. So why shouldn't we be able to make a completely meatless version that tastes great as well? My goal this week is to create a 100% vegan chili recipe that has all of the deep chili flavor, textural contrast, and rib-sticking richness that the best chili should have.
I can't stand faux meat. I just can't abide by the stuff. I understand the appeal, and it's precisely because veganism is a diet of moral rationale that mock meats exist. Folks don't want to eat animals because it automatically implies exploitation, yet they grew up with delicious bacon and don't want to give it up. It's a trade-off that some people are willing to make, yet deep down (or even just below the surface), I think pretty much every vegan knows that no matter how great those new soy-burger patties are, they'll never compare to the real thing in flavor. My question is, why even bother?
I eat meat, a lot. It's my job. I write about burgers. I tell people how to cook steaks. I fry a half dozen turkeys at a time. It's just what I do. Granted, on a day to day basis outside of work, I consume mostly vegetables accented with a little bit of meat here and there. But when I tell folks that I'm going vegan for a month (starting tomorrow), I get a pretty wide array of responses. This is precisely why I feel like it's an interesting project to take on.
Guacamole was the very first dish I learned how to make, unless you count heating up a frozen chicken pot pie or pouring hot water into a Cup of Noodles. The best guacamole is the simplest. What's the best way to incorporate aromatics? Does the seed really prevent it from browning? What's the best way to mash your 'cados? We'll answer all of those questions today.
Your life sucks. Sure, you make good money, but you're never home, you hate your boss, whatever industry you're in is either uninspiring or downright evil, and you want to take your ill-gotten gains and leverage them in to something that gives you the lifestyle you've always wanted. Do you open a Subway franchise? No way. Where's the fun in that? You want to do something fun. You want to open a bar.
We plot what we will eat next. We daydream about what we ate yesterday. We set our sites on the perfect ice cream cone, the ideal curry, the ramen to put all other ramen to shame. A great meal brings brightens us down to the soul, inspires us, elates us. And we delight in its details and myriad components—the shopping, the planning, the prepping, the cooking. The sights and smells and flavors; the conversation and nuance and joy and possibility.
Well, folks, are you sitting down?* This is it for me. The end of an era. After four and a half years at Serious Eats/SENY, almost eight years of blabbing on Slice, and six years of intermittent burgering on A Hamburger Today, I'm bidding a fond farewell to you all. Today's my last day at Serious Eats, a site (a group of websites, really) that I'm happy and extremely grateful to have had a part in shaping.
Homemade vegetable stock is a happy medium between the more laborious and expensive homemade poultry stock and its boxed counterpart. It's also a great way to use up your vegetable scraps and slightly past-peak produce. These five principles will yield great results without a recipe.
When I asked Kenji if he knew of any good recipes for chicharrones, he instantly thought of a technique he learned in Colombia. The method seemed too good to be true: place segments of pork belly in a wok with a bit of water, set it over the stove, and let the fat render out over the course of a few hours. Towards the end, turn up the heat, thereby using the fat in the wok to deep-fry the belly.
I'm coming to make my annual pilgramage to NY, where I used to live before I moved to Atlanta and fell out of touch with the good places to go in NY! I need some recommendations of good spots to...
I often read recipes calling for nutritional yeast. Most often they are vegetarian or vegan recipes that look interesting to me but I have not tried them because I know little about the ingredient. I know a good number of...
The ingredients in Sriracha chile sauce are quite straightforward—just chiles, vinegar, garlic, salt and sugar. So it was a normal aspiration for a Sriracha addict like myself to try making homemade Sriracha, taste-testing the differences between the fresh and fermented versions.
Less than a month until the first seder! To be upfront, I do not keep kashrut even during Pesach, but I do avoid wheat (unless items made with K4P matzah and/or matzah meal), rice, corn, corn syrup, peanuts, etc. I...
Note: CJ McD originally posted this in four parts; I've consolidated them here to make it easier to read. --AK] As previously reported, our son has been talking about the young lady he's dating and mentioned several times that he...
©iStockphoto.com/efesan A few years ago I had a dream. About creating an online clubhouse for food, a place that serious eaters could come to share their food enthusiasm. A place serious eaters could come to find out what's going in the world of food and drink, find a recipe, look at a cool food video, get restaurant advice, and, best of all, chew the fat with like-minded folks. Three years ago, that dream, Serious Eats, became a reality. And in those three short years, we've become home base for millions of passionate, discerning, and inclusive food lovers all over the world. Thank you, Serious Eats community. You are the merry band who makes the site feel so alive whenever...