I am looking for creative ideas for citrus because I have about 20 limes and 6 or 8 lemons sitting on my counter. Any advice is appreciated. Thanks!
I'm doing a college visit to DC/Baltimore and I will be staying near Georgetown. Could you recommend a place for dinner, a breakfast/mid-morning snack and a lunch. Thanks!
When I saw the post about what to eat on Fridays in Lent, I thought about this, Since tomorrow is the first day of Lent, I think it would be interesting to see what food-related sacrifices we all have.
As for me, I'm giving up processed food entirely. I already don't eat much, but chewing gum is going to be really difficult for me. In the past I've done soda, coffee, and cheese steaks, and haven't failed on any of them. I keep the soda one to this day (with the exception of the occasional Mexican soda or micro brewed root beer), and I hope to keep up the processed food one well after Lent. So, what are your sacrifices?
Hey guys. I don't know if this would be feasible, but I think it would be really great to have the ability to edit or delete comments. Sometimes, you make typos or realize someone has said the same thing as you after you hit post. This works well on Facebook, but I don't know if it would be easy to do for SE.
While driving home from Starbucks today, I thought it was interesting how many different drinks you can get and how many little additions or subtractions you can add to your order. SO, I thought it would be interesting to see what other SEers get when they go to Starbucks or the coffeehouse of their choice.
For me, It's either a
Grande Nonfat Caramel Macchiato
Grande Nonfat Vanilla Latte
Grande Nonfat Cafe Misto (coffee and frothed milk)
I used to get skinny lattes, but after I learned of the horrors of aspartame, I try to avoid artificial sweeteners at all costs (sugar/honey/agave are so much tastier in moderation anyway). Occasionally, I'll get food, but it depends on my mood.
So, how do you like your coffee?
This my first time doing the turkey for Thanksgiving and I was just wondering if you think I should brine it for my first time. Although it seems good in their, I'm horrified at the prospect of mushy salty meat. Also, any advice on good recipes would be helpful. I was planning on doing either Aloton's or Emeril's at this point. Thanks.
Hi serious eaters,
After getting struck with fall fever, I decided to make a acorn squash puree to accompany dinner tomorrow night. I added too much white pepper to the puree and didn't realize it until after I had stirred it in and tasted it. It is spicier than I'd like, but not totally horrible. I was wondering if there is anything I can do now to tame the heat. I have contemplated adding some sour cream or more butter, but I wanted to consult people who actually know what they are doing before I proceed with anything. Thanks guys!
I've come to a terrible realization: none of my friends share the love of food that I have.
Granted, I am only sixteen and most of my friends are busy with other things, but I feel sort of alone. While other kids want to go out to a movie or a party, I would like nothing more than to go out to a nice restaurant. None of my friends have a personal, emotional connection to food that I do. I guess my question really is: Are there any other teenaged foodies (especially in the philly area) out there?
This morning I decided to make pastry dough for a pie. I followed Martha Stewart's pate brisee recipe exactly, but when I went to roll out the dough after it had been in the fridge for about 2 hours, it broke apart into large chunks. I salvaged it by making a cobbler using the torn up scraps of pie crust instead of the biscuits, but I really wanted to have myself a pie. What did I do wrong? should I have let the pie crust warm up a little before I rolled it? Or maybe used more water so it hel together better? Thanks for your advice.
I was looking into purchasing a cookbook. Not just nay cookbook but one of those big,almost encyclopedic ones that have recipes for seemingly everything. I have the old version of The Joy of Cooking that my mom received as a graduation gift in 1981, but other than that most of my books are of the new/trendy vaierty. I want a book that I will refer to again and again (or cook the recipes enough that I memorize them).
I was considering Mastering the Art of French Cooking by Julia Child and How to Cook Everything by Mark Bittmann. What are your opinions on these two and do you have any other suggestions for which book I should get?
For my sixteenth birthday, my mom and I are going up to New York (I'm from the Philly suburbs) for a few days on a culinary-based vacation. We're planning on taking a cooking lesson and also seeing NYU. I've been to New York before, but not since I became a foodie. We're staying right on Washington Square, but we're competent enough with the subway and can take a taxi if necessary. I was planning on a lunch at Shake Shack, but other than that I am having an extremely difficult time deciding where to eat otherwise. We don't have to be extremely cost conscious, but I think that Le Bernardin is probably out of the picture. I was just wondering where we should eat and what I should eat. Thanks for the advice!
My family has strange weeknight eating habits. We used to have a pretty set schedule in terms of dinner (mondays would be chicken parm, tuesdays pizza, etc.) but we are so overworked by the time we get home and it's so late that we order take-out way too much. Could you suggest any meals (traditional or noontraditional) that are relatively quick, easy, but most importantly delicious that we could shop for earlier in the week?
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