Recently I've gotten cravings for a few restaurant dishes that were so good that I remember them! They are from chains, and I mostly prefer independent restaurants, so I rarely frequent them, but a few meals stood out. After a quick online search, I found "copycat" recipes for them, which I will make this weekend...rainy days are great for cooking!! Do you have any experience with restaurant makeover recipes?? Share your stories, and I'll update in a day or so, with recipes, if successful!! (And are there really 11 different herbs and spices??) No, I'm not trying to duplicate KFC, but saw a lot of copycats for it!!
Hubby and I are moving in with his folks next week (BIG house). Dad has early-mid stage alzheimer"s, and Mom forgets a lot. We've tried doing it with living only a few miles apart for a few years, but they need someone there almost 24/7 now. Here's my uncomfortable situation: Not only is Mom not a good cook, but I don't trust her cooking. Either she's unsanitary, undercooks, uses out of date products, or uses stuff that I think should have been refrigerated, and she doesn't. She grew up during the depression, and has different ideas than I have regarding food prep and storage. We are very close, and I love her to death, but she is very, very sensitive, which makes it difficult to give her constructive advice. She had stated that she can't wait to share the cooking duties with me. Does any SEer's have any advice on how I can handle this situation, short of hubby and I not eating her food? That would become pretty apparent after the 2nd meal or so. Help!!
I've been a SE follower for a few months or so, and have gotten to know several of the regular posters by name. Is there a way to tell where everyone lives...not addresses, just by state or large city? I read post that I would like to follow up on, but don't know if they are 2 miles, 200 miles or 2000 miles from me. BTW, I live in the Ozarks in Missouri, better known as Dysfunction Junction, Misery!!!
Any other SEer's out there anxiously awaiting the opening of the Farmer's Markets near them? We've had unseasonably warm weather lately, in the mid 70's, (although it's getting down to freezing tonight), and it has really has me thinking about all the fresh produce coming soon. I'm envious of all of you who have Farmer's Markets year round! What are you looking forward to the most?
My MIL will be without her oven for about two months or so due to remodel. Hubby and I want to get her a good toaster oven (I cook over there for them alot, so I also have a hidden agenda), but I don't have experience with the ones on the market today. I'd like it to be a fairly large size, with a broiler feature, if possible. Any SEers have one that they love, or hate?? All advice on this appreciated.
Have you heard about the new cocktail going around? I just heard, and may be 2 weeks late...wouldn't be the first time! It's called "The Sully" - 2 shots of Grey Goose, add water and ice!! Bet high end bars get a fortune for it!! Still LOL, sometimes I'm easy to entertain!!
I love spinach, raw, sauteed, creamed, and any other way you can prepare it. I hate it as a child, even when Daddy told me about Popeye...that didn't fly. As popular as it is now, I am ever so surprised at the number of "foodies" that SECRETLY don't like it, but hate to admit it. What about you, WAY or NO WAY?
I am a very generous person in almost all aspects of my life. Want the shirt off my back? Here, it's yours. The one area I'm not is when dining out, unless I offer, I want ALL of my food! It doesn't matter if you're willing to give me a "bite" (which the size of bites differs with each person) of yours, I'd rather not. Does anyone else share this view, and how do you diplomatically handle this issue?
I have a Kitchen Aid mixer, almost 20 years old, in need of a "tune-up". I remember reading some time back about a company that you could send your mixer to for refurbishing it, but can't recall any info about it. Does anyone know of a company that does this? Has anyone ever done this before here at SE? It is not broken, but really out f line, etc. Thanks for ideas!!
Any other of "those types" of salads? The usual celery, onion, herbs, mayo and S&P, or do you have a fresh recipe to share?
Okay, I'm drawing a blank, friends. I'm trying to create a blue cheese themed "stuffing/spread" to layer on steak, and then roll it up, sear and grill, and slice into spirals. I thought about just adding a little butter and flat leaf parsley to the crumbled blue cheese, but am afraid it would all melt out. Should I add some bread crumbs? Onions? Please put your creative thinking caps on and share some thoughts. BTW, made the home made italian sausage today, after the third test patty, turned out great! Will share recipe if anyone is interested, was shocked at how easy it was. Will be making again and again!
Oh, what I wouldn't give for my Grandmother's 3 perfectly seasoned cast skillets!! I have a few Lodge pieces, and one Griswald, and sometimes I feel I need to wash them with soap, which means I am forever reseasoning them. How do you clean yours? Any tips on seasoning...what do you use, veggie oil, bacon fat?? Please share your tips!!
I was given 3 lbs. of thin sirloin tip "steaks"...what should I do with them? Do you have any other "what should I do with..." questions?
PS Just made stroganoff last week, so that's out!
Got a call from a friend last night wanting my "recipe" for my banana bread. I don't bake, so had to think about what she was asking. When my sons were younger, this is what I did, always with excellent results. Took one yellow cake mix w/pudding in the mix, added 3 overly ripe bananas, mushed up, to the rest of the ingredients, and baked according to box directions. Poured into two loaf pans, and miracles happened in the oven! (Sometimes added shopped walnuts or mini choc. chips). Do you have any "good (ch)eats"? to share?
Mine is the importance of seasoning and caring for iron skillets! How about yours?
I've been reading a lot lately about how easy it is to make your own Italian sausage. I use it quite often, but have never made it. Does anyone have a tried and true recipe, either for sweet or hot Italian sausage to share?
When I lived in the Bay Area more than a few years ago, I used to get the best Monte Cristo sandwiches...ahh. how Iong for those days, and al the great food. But now that I live in a small midwestern town, nobody even knows what I'm talking about! As much as I cook, I've never made one of these at home. There are several recipes for them on the web, but does anyone SE land have a tried and true recipe?
Excluding anything local, mine is Sweet Baby Rays, by a long shot. How about you?
I've thought about doing this for years, usually around November, with grand plans to have them done for Christmas...another failed plan! This year I'm committed to making one (or 20), and am starting now, with a November completion my goal. Have you ever created a "semi-professional" looking cookbook? There are quite a few software applications that can be purchased for this. Did you use one, and did you tell your relatives about it to get their recipes, or try to be sneaky about it? Share your ideas and experience. Christmas will be here sooner than usual this year!!
I thought I had picked this recipe out specifically for the lentils, an ingredient I really wanted to learn more about. But who was I kidding? The real star in this show is the bacon, and there is a lot...
I received a copy of Chez Panisse Vegetables for Christmas and I can already feel it: this will be a book I'll return to again and again. There's something honest about a vegetables-focused cookbook with sections divided into: carrots, artichokes,...
Read more about Carmine's Beef Cutlet Milanese with Caper, Roasted Pepper, and Tomato Butter Sauce on Serious Eats: New York as part of our series of recipes from famous restaurants in New York City....