So, I am planning a reception for myself and my other half. Very low key, 30 people tops are attending, only our very close family and friends. We are having a barbeque. I have the perfect recipes for salads etc, but the burgers have to be spectacular...give me all your hints, tips and techniques for a really great burger. While I have a super recipe I want to add to it...
So, I've started making all kids of lovely chocolates, I've even master the ones with the cherry inside, peppermint patties are great to, not to mention all the others! I have one problem that I need someone out there to answer for me. I have a family member that is severely allergic to all forms of nuts...this makes my chocolate options limited to 2 or 3 brands! I need a high quality chocolate that has no traces at all of nuts. Anyone know of one that they are sure has a peanut free label?
Take a look at the top 100 and let me know your thoughts - At least Alton Brown was in the top 10....However it's no surprise that Paula Brown rules the roost!!
I have the urge to start baking for Christmas. I have been compiling my grocery list of goodies and getting my recipes together. Want to have a cookie exchange?! I know it sounds corny, but I'd love to swap recipes for Christmas baking with all of my serious eats friends! Here's mine...
IRISH LACE COOKIES
1 stick (1/2 cup) unsalted butter, softened
3/4 cup firmly packed light brown sugar
2 tablespoons all-purpose flour
2 tablespoons milk
1 teaspoon vanilla
1 1/4 cups old-fashioned rolled oats
In a bowl cream the butter with the brown sugar until the mixture is light and fluffy and beat in the flour, the milk, and the vanilla. Stir in the oats, drop rounded teaspoons of the dough about 3 inches apart onto un greased baking sheets, and bake the cookies in batches in the middle of a preheated 350°F. oven for 10 to 12 minutes, or until they are golden. Let the cookies stand on the sheets for 1 minute, or until they are just firm enough to be moved with a metal spatula. (If desired, turn the cookies upside down on the sheets and, working quickly, roll them into cylinders on the sheets. If the cookies become too hard to roll, return them to the oven for a few seconds and let them soften.) Transfer the cookies to a rack and let them cool completely.
So, for christmas a family member is getting a wine cooler/fridge, corks and a opener for the stocking. And I just bought two beautiful local wines. Any suggestions on books, other gadgets, etc that would be the perfect gift for the wine lover?
Don't get me wrong! I love a nice peice of pumpkin pie, it seems like this is all I ever make with it! I recently saw a recipe for a pumpkin bread that was made with yeast, it seemed to be light and airy. I've been dying to try it! Anyone else have any non-pie related recipes???
How are all of my fellow canadians celebrating thanksgiving this upcoming weekend? I'll be having two dinners with family and friends, and going the fair!
I've decided to be a little adventurous and attempt to make my own pasta dough. I know there are some experts here in the site. Recipes, tips, tricks???? Once made, should make the dish right away, or can I store it for a day or two? Thanks all!
I was just reading Baking Bites, and they had a article on National Rum day, the Amateur Gourmet did a post about his favorite drink, that he got from his dad...
My favorite is a pineapple pushover...
1 oz. Vodka , 1/2 oz. Ameretto 4 oz., Pineapple Juice, 1 oz. Cream. Shake with ice and serve in a higball...
What's yours???
I am posting this link to a recipe for anyone here on Serious Eats who, like me, has a serious addiction to Nutella. It's amazing stuff! The post from www.bakeorbreak.com is old, from February. But the recipe looks amazing, and I had to urge to share! On top of my other baking adventures this weekend I just might have to make these!!! Oh so yummy...
http://www.bakeorbreak.com/recipes/2007/02/06/nutella-oatmeal-cookies/
Today I am heading to my parents for a bbq, then down to our citys waterfront park. they have all kinds of yummy foods! and enjoy the fireworks! Have a great Canada Day everyone!!
I don't have a problem with it, and can't even see how that can be compared to spammers(I own a internet business, so I know what I am talking about).
In this foodie family I enjoy having the opportunity to view the blogs, so I can see a little more about that person, and see what recipes and thoughts they have to offer the world.
Just my thoughts...
I would suggest adding it after the cake is baked. You'll just have to use a knife and cut out the area that you want to marshmallow fluff to be, then top the cake off with the cake you cut away...is this making sense?? lol I had a similar problem and nothing worked (not even chocolate) So I added it after the cake was baked...Good luck
Yes it does, I've had it a million times. It tastes the same as green asparagus, it has been grown in the dark basically - no sun = no green
My home town is known for it's french fries in the summer, and poutine is served up regularly at these establishments...Around here it's not summer until your had your helping of poutine.
I just had a shower this past weekend! I made mini cheesecakes with a shortbread crust (in mini muffin tins), a lovely fruit tray with a homemade fruit dip (simply whipped marshmallow and cream cheese - yummy), I had a warm spinach dip with mini pitas. I made a couple food sculptures as well (I'm a artist), and a cheese tray...along with much much more. Little bit size items are great for showers.
I have a fountain at home, for chocolate, banana's are a must, so is pound cake (or timbits!)
I also use my fountain for cheese sauce, bbq sauce or a raspberry sauce...the possibilitys are endless!
If I were you I'd do some googling and search out to see if there is a comprable recipe out there without the crappy soup ingredient.
In my life there is always room for tuna noodle casserole - so while I am a huge food snob, I'll admit I have plenty of mushroom soup in my cupboards!
Nothing special, though I'm currently eating a salad that I made yesterday using some ingredients from my local farmer's market. Does that count?
Poutine would be nice but too heavy on a day like this. A cold, refreshing beer should be in my near future.
Happy Canada Day.
Personally, I'm almost 15lbs overweight at 145. The last 5 came on when I started dating chef BF. But damn, I am so freakin' happy. Totally worth it.
AARP bumper sticker:
Food has replaced sex in my life.
Now, I can't even get into my own pants.
Not in my case, I love to cook more than I love to eat... I'm more like a picky 5 year old when it comes to eating.
best turkey ever!! but you have to stabb it and stick the bacon in side.... that will make it the juiciest turkey eveeeerrrrr!!!
Carolina de Witte - chefs can taste if they want to, of course. Some do, some don't. Some do sometimes but not always.
I was never taught to taste during service before sending it out to a customer but rather to be sure that I knew ahead of time by smell and look and by focus on the initial prep and even ordering/checking in of goods that when in the process of putting out anywhere from four orders to 250 orders that they would be good and correct in taste just from the building "from the ground up" so to speak.
As executive chef I worked on instilling this same way of doing things in the chefs and cooks that worked for me. It requires a lot of standardization of recipe and focus on initial ingredients, along with an intensive structure that involves detailed production schedules and a well-trained team who are willing to work together. It's not just about the food itself, its about the people who are putting it together.
This takes away from "creativity" allowed in a free-form way, yes. But the guests get consistency.
It's a beautiful thing when a kitchen of ten can trust each other to come in and together put out a range of meals where some of the plates might be finely detailed "fine dining" and the other plates are fine banquet service for 50 hitting at the exact same time.
Granted, part of this is intuition. But most of it is training, teamwork, knowledge and consistently-implemented procedures that run from step A to step Z.
But to each their own, and to taste on an ongoing basis is one way of doing it, for sure.
But what I said is true and workable also. :)
@annien - well put. I only consider myself sort of a foodie and only for the past year and a half or so. The eating habits that keep me at the lower end of my weight range over the past five years? Cooking and eating more fresh/whole foods, paying attention to what I eat at every meal (for both the sake of making sure it's healthy *and* the sake of making sure it's delicious), and going out of my way to enjoy what I eat as much as possible. I do tend to eat a lot, I think, but I've learned to cook healthy things in a delicious way, so my little transition to being a foodie hasn't resulted in turning into a fattie.
@BangieB - you're right, there is no moral triumph to being thin. However, with the obesity problem being what it is, I think we all owe it to ourselves to try to be healthier (which usually results in being thinner, though being thin doesn't automatically mean being healthy).
foodvox said: "No, chefs don't have to taste all the time if they are chefs for they know what they are doing and don't have to double-check." This isn't true. I've been a chef for many years, but I was taught to ALWAYS taste before sending it to a customer. There are many variables in cooking. If you aren't a good 'taster', you can not be a chef. The difference between ordinary, bad and sublime can be just a touch too little or too much salt, nevermind such ingredients as acids, etc. That being said, a 'taste' doesn't mean an entire mouthful of food, it is just enough to judge...a few drops could be sufficient.
I am not overweight, as I usually skip the 'house meals', and I go to the gym several nights a week. I eat the majority of my meals at home with my family, and we love fresh fruits and vegetables, organic and local if possible. I love preparing meals for my family even more than I do for patrons at work. Moderation is always key. I do splurge, but not everyday.
From my perspective, there is absolutely no moral triumph for being thin. You want to be thin, be thin. But when people pat themselves on the back for what they perceive to be better eating habits than someone else... I just find that, in and of itself, self aggrandizement of the grossest variety.
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