Make-up artist, enthusiastic amateur chef & baker, avid reader, knitter. And I pour one hell of a drink
Lovely - makes me want to make this dish
Preaching to the choir here :)
Although, I have been known to buy a small jar of minced garlic.
Candide, you act like this is the only food blog on the internet - go find or create one that interests you
Candide, I look forward to your undoubtably perfect new website where for free you provide flawless recipes and techniques, exhaustively researched, bien sur, of topics that you care about.
Trying to make these ahead of time. What if I put together the mixture today or tomorrow, fry the next day and refrigerate, then warm up in the gravy the day after?
I wonder if this holds up for a few days? Would love to make it a day or two ahead of Tday.... Also am I crazy for wanting to swirl in some caramel?
Just made these and they're delicious! I have two recommendations though, if you're not in a rush. One, cream together the butter and sugars first, before adding in the egg and vanilla, and two, chill the dough for at least an hour or two, or even overnight. These spread, a lot.
Also pretty easy to find on Overcast
I discovered churchkhela in a new Turkish grocery right by the Sheepshead Bay subway stop - the one with the pastries in front and the butcher in the back (ps: fresh lamb on Wednesdays and Fridays) - they keep them in a box right by the register. I tried one out of curiosity and I need to go back and get a whole stash of them. Delicious, not at all bland, and better for energy than a power bar.
Regarding the spaghetti squash - I do this all the time, and you rarely need more than 8 minutes
@Leang I'm down! Lucky enough have a great place for hosting, with a roofdeck too
These are delicious, but just two notes: they spread. make sure the dough is very cold and space them out on the sheet. I did a dozen per sheet and they ran together, so you will definitely need at least 3 or 4 sheets total (or, of course, do it in batches)
Also, the sprinkling of salt is not mentioned. I imagine you sprinkle them once they're on the sheet.
Has anyone found these in NYC's Chinatown? Manhattan, Flushing, Sunrise Park, any of them?
and speaking of canned, i wonder if this would work with canned salmon - i have some a friend canned herself up in Alaska...maybe just hit it on both sides in a cast iron pan?
ASTRONAUT ICE CREAM FTW!!! I remember when Dippin Dots came out it was a vending machine at the Route 4 10-plex movie theater in Paramus. Actually, most of the times I remember seeing it other than ball games was a vending machine. Guessing that was the only way to keep it so cold
I love everything from Moishe's on 2nd Ave near 6th Street, and it's all very reasonable. Also a shoutout to Breads Bakery on 16th and Union Sq West, and if you count candy by the pound, I can't go to the West Village without hitting up Sockerbit on Christopher St
any notes on how far in advance the shrimp can be made and chilled?
something about this didn't work for me - once chilled the mixture was a gel (which makes sense, since there's probably pectin in blueberries) and the finished product was more like a frozen slushie than a smooth sorbet. Maybe if the blueberries had been cooked down? Anyway, flavor was on point, and it was easy, but something was off about the texture.
I haven't baked them off yet, but the jam is delicious! I will say it makes a ton, easily 3 or more cups. You can double or triple the dough amount if you want to use it all up for the tarts. I'm freezing two cups, hope to use it as a filling for something else soon
Little note on the math issue. That 8 cup container? doesn't just contain water, it contains the coffee grounds as well. So, 8 cup container, minus about 1.5 cups of coffee, is 6.5 cups. 1.5 (coffee) times 4.5 (the ratio) comes out the 6.75, a little over the 6.5 cups we have left in the container. is it exact? nope. but she also mentioned using approx 1.5 cups, and the fact is that this is a concentrate diluted to your personal tastes. Personally I'd also prefer weight to volume measurements, but the math (sorta) does add up.
Have to say mine weren't firm either, and I baked it longer than suggested. Used a 8x8 pan, which has a bigger area than a 10x6. Oh well, tasted fantastic and is good over ice cream, but the texture was too wet to call brownies
I used to love getting a cherry lime rickey at PB & Co, it paired perfectly with their peanut butter sandwich creations. Didn't Lee used to contribute here? He might have something fun to say about it
@kkulper - that generally means it's sugared. I haven't seen it sold like that. If you prefer it like that, I'd say buy from whom you like, and let it age in the cupboard. Or if you're on good terms with the vendor, ask for them to keep a few bottles of honeys that have gone to that texture for you
@kkulper - do you mean whipped honey? it's regular honey that's been whipped, it's light in color and has a texture from a paste to a firm cheese. It's also much more common in Europe, where honey is more commonly spread than drizzled