I need lunch ideas for a group of people with several dietary restrictions and it also has to be portable with no ability to reheat.
Here goes the details...
No Milk/Dairy but butter is okay
No Apples or Pears
No Cayenne Pepper
It has to feed 6 people and I have to be able to send it with my husband in the morning with the only thing to keep anything warm would be a crock pot or it has to be okay eaten cold. Any ideas?
In the spirit of Thanksgiving, I wanted to say thank you to Kenji- my very first Thanksgiving turkey was absolutely perfect and I have all your hard work and genius to thank for that!
I tried to make chewy caramels last night and they turned out like brittle. Normally I would expect this to happen if I over cooked the caramel, which I could have done although it registered on my candy thermometer as 260 which is what my recipe called for. However- I did not include the 1 Tablespoon of corn syrup it called for. Does anyone have caramel experience? Did I just overcook it or is it because of the corn syrup omission?
My local whole foods was running a great sale on a fresh local bird at 99 cents a pound but by the time I went to sign up for one all they had left was 28-30 pound turkeys. I figured- eh what the heck I can cook a 30 pound turkey. At first I planned on doing the spatchcock with a smaller bird but something this large won't fit in my oven like that. I don't really want to cook it whole (i'm trying to participate in a 5k in the morning) I thought I might be able to cut it in half- but then realized I might not have the right tools to cut the breast bone without hacking the poor thing to pieces. Any suggestions??
I'm borrowing my friends dehydrator (to try out the DIY garlic powder recipe from last week) and I was wondering what other seasonal foods I can dehydrate- not exactly a fan of banana chips. I was thinking apples and also trying onion flakes and herbs. Any other suggestions? I only have a week or two more before my "borrowing grace period" runs out!
I came home tonight to another disappointment in my slow-cooker. I am having a couple of specific troubles. Let me start out by explaining I have a Rival slow cooker with 5 heat settings 4 and 6 hours on high and 8 and 10 hours at low and a warm setting. I want to use this slow cooker as a way to get cheap meals on the table with no extra cooking when I get home (okay maybe some pasta or rice or something). I only use my slow cooker on days when I'm gone for a full 12 hours so the it has to stand up to all that time. I am finding that my food comes out tasting metalic, over cooked, mushy, swimming in grease, or like nothing at all.
I don't want to be using boneless skinless chicken breasts and to me chuck roast is a splurge in the budget. I want to be able to use pork shoulders or bone in chicken thighs or whole chickens and it actually come out tasting like something. I'm not even looking for recipes so much as tips on how to use it. Should I be taking the skin off of chicken? How much liquid should I be using? What vegetables don't really work? Can I use frozen chicken or should it be thawed? Please help...
I recently got married and received a set of colorwave dishes in a suede color and while I love the color and look and feel of them they are too big!
Does anyone else have this problem? I feel like my food is dwarfed on my plate and it frustrates me how large they are. I want a normal size plate for my normal sized food. Is it just me or companies increasing the size of the plates because American portion sizes are getting bigger and bigger.
I was trying to pry open a mason jar full of canned tomatoes from the summer when my butter knife (brand new) slipped, sliced open my thumb and lacerated my tendon. Just had to have surgery on it today to repair the tendon, and it got me thinking... any other good stories of kitchen injuries?
I need suggestions for my wedding menu for this November 19. The wedding is in Pittsburgh and I am having a brunch which is to start at 11:30 AM after the ceremony. I wanted to offer two passed hors devours that are simple and not too expensive. We will offer them just while everyone comes in gets their seats and gets drinks while we finish up our photos. Some ideas we tossed around were mini yogurt and granola parfaits or mini frittatas. I can't really decide what would be a good idea. I originally considered a fruit display with scones, muffins, and other breakfast breads but I hate the idea of cantaloupe, honeydew, strawberry display in November...It just doesn't feel right to me. The main course will be a choice of braised beef hash with a poached egg and pumpkin bechamel or an apple cinnamon brioche french toast, both with a butternut squash soup starter.
We are going for a very relaxed Saturday morning Jazz brunch feel with great coffee and music. Any/all suggestions welcome!
My brother and future-sister-in-law are getting married in June in Charleston, SC (destination wedding). So we were thinking about throwing her a southern themed wedding shower in a few weeks. But (being from the North) I don't have a ton of great ideas for food. Any and all suggestions welcome!!
I work in a physical therapy clinic and we are hosting a 'girls night out party' I need to make two appetizers to have for about 20-40 women. We have only a microwave (and a pretty weak one to boot) so they need to be cold or room temp. I am going to make a fall crostini with homemade ricotta, butternut squash, mushrooms,apples, and carmelized onions. I need one more appetizer. Any thoughts?
I just wanted to share my success of my very first wedding cake! I made my sister a three tiered tiramisu flavored cake adorned with fresh flowers. It tasted great and looked beautiful! I am so excited about the whole thing! Don't you just love when you are successful at a project:)
I need to make some sort of cold salad for 80 for a family reunion tomorrow. I would like to keep it as inexpensive as possible and easy. The basic potato, coleslaw, pasta are already being covered. Help Please!
I need to make a chocolate mousse for a wedding cake. I can't seem to make one that is stiff enough to hold up inside the cake without running or getting gooey. How do I get a stiff mousse that won't fall apart sitting out for several hours before and during the ceremony? ( I have all other parts of the cake down pat, just stuck here)
pleasee helppp meee
I am making my sisters three tiered wedding cake for her August wedding. I need some help. I have been practicing and trying out different recipes but I am having some trouble with the cake and fillings. Does anyone have any good suggestions or trusted recipes? Also, I can't seem to get mine perfectly straight and flat. Is this something that just comes with practice? And should I ice it when the butter cream is totally soft, like right after i've whipped it, or is it better to do it when its a little harder? Any help would be greatly appreciated. thanks!
My amazing boyfriend just sent me a package with a bunch of different specialty salts and spice blends including thick grey rock salt and lavender. Besides adding it to my homemade goat cheese, any other suggestions on how to cook with it??
So I am finishing up my junior year and I am looking for a job in or around the San Francisco area. I am studying Environmental Policy with a focus on agricultural policy. But I really want a job that deals with food, food culture, agriculture, environment, anything really. Honestly, I've been searching and searching, and I just can't come up with much. I thought maybe anyone had any ideas or suggestions, place to look, websites, companies. Anything would help a struggling college kid. Thanks!
This is an odd questions to post on SE but I need help. I need to attend some sort of environmental event in New York this weekend. Even a decent farmers market would work if it was held by an organization. Does anyone know anything happening Saturday or Sunday? Any suggestions would help. Thanks!
My friend and I are taking a 15 day road trip throughout California over the holidays in December. We will be starting in San Jose and working our way up to San Francisco, Napa, Yosemite, then over to Las Vegas to visit friends, down to San Diego and back up to San Jose, tentatively. We are not opposed to skipping any of these places or stopping elsewhere along the way. We love cool eclectic towns, we are a moderate budget (we are college students). Please if anyone has any suggestions on restaurants we shouldn't miss or even just awesome places you think we should see. We are totally open to anything!
I was sitting in my class (Women Artists) today around lunchtime. I packed myself a mortadella sandwich on a baguette. The bread was a little stale and tough. As people starting walking in, there I was ripping apart my sandwich with my teeth. It was kind of awkward but I was wondering... Should it be awkward? Am I being rude? I wonder what is going through everyone's head while I am obviously struggling with this sandwich. Do they even notice? Has anyone else ever had a similar experience?
I have a restaurant sized bottle of caraway seeds and I don't know what to do with them. Any suggestions?
I work in a small grocery store and I am trying to make homemade potato chips to package and sell withint he isles. I am using russet potatoes and slicing them very thin on one of the deli slicers. However, when I deep fry them in our industrial type deep fryer they either get too brown or aren't cooked enough. I am looking for them to have a light brown color and still be crispy..PLEASE HELP!
I bought this huge bag of green beans from the grocery store I work at for $1. But now I don't know what I should do with them besides the basics. Any creative ideas?
I was wondering, why does everything have onions in it? What does it REALLY add to a tomato sauce, stew, soup ect? Beyond the fact that they taste good. Why soo many onions?
What are some good food websites to look up recipes and other food related information?
GinaPet hasn't favorited a post yet.