Hello everyone. Our garden is flourishing with eggplant and we are tired of the same ol eggplant parm SO we decided to whip up a nice eggplant caponata last night. We now have enough to feed an army. Ive only ever had eggplant caponata as an appetizer type dish, what else can I do with it?
Hello. I am looking to have a pig roast in July in Monmouth County, NJ. Does anyone know where I can rent a pig roasting box like a La Caja China or something similar? Please let me know.
This link http://goo.gl/8GYfE, popped up on Yahoo's homepage this morning breaking down in their opinion the top 20 restaurants in the US. Has anyone been to any of these? Id like to hear a real review, not a professional review. Also, of this list, which would be your top three to go to? Here is my list (in no order):
1) Blue Hill at Stone Barns, Pocantico Hills, N.Y.
2) French Laundry, Yountville, Calif.
3) Cochon, New Orleans
Finally got around to trying quinoa last night. The wife and I have been talking about it for about 2 years now and for some reason we always forgot to buy/eat it. Anyway, it was delicious. Cooked it in a rice cooker with chicken broth and fresh basil. One thing is killing us...how the heck do you say it? We check all over and its tough to figure out. All our friends/family say it different. Is it 'Keen-wa', 'quinn-o-a', 'queen-o-a' or something completely different? Please help.
Every serious home cook I know takes pride in their all their cookware whether it be the pots, pans, knives, cutting boards, etc. I have always heard All-Clad is the best for pots/pans, henckels and cutco and such for knives and so on and so forth. Anyway...i was watching Anthony Bourdain's new show "The Layover" when he went to a chef supply store and basically said the cheap pots/pans, knives, and other stuff from those type stores are just as good to cook with at home. Does anyone have experience with these cheaper chef supply store type cookware items? I have never worked in a restaurant, but I would assume that chefs who are working at these high end establishments are not using All Clad or anything like that to cook with. Thoughts?
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