Stewed curry chicken with carrots and potatoes. Lots of brown rice.
Shrimp and grits! I had them for the first time not too long ago and was won over. So comforting.
I have all the ingredients in my house right now!
Better Than Bouillon is great stuff. I get mine at Costco. 16 ounce jar for about eight bucks.
Thank goodness you don't add tomato. Yours is basic, similar to my standby, except I do add garlic and use my fork to mash the pre-avocado ingredients together.
I also use white onion and rinse it just a bit to smooth it out, better match for the guac.
Smoooooth. Very smoooooth. I like a good amount of tahini and lemon juice with a nice forward push of garlic. I keep it simple (garbanzo, tahini, lemon, garlic, salt, oil) then add just a pinch of cumin and smoked paprika. I leave it in the food processor for quite a while so it is super smooth. If I have extra time to spare, I'll pinch off the skins of the garbanzo beans to make it incredibly smooth.
Shredded coconut. Blech.
"Oh! What's in the cupcake?"
"Banana" (Yum!) "Pineapple" (Go on.) "Cream cheese frosting" (*drool*)
"Oh! And shredded coconut!" (said with big smile)
*cue sad horn*
Shredded coconut ruins good things.
What? Only #26 for Swiss Rolls?! I happen to be eating one at this very moment (no, really I am) and I am in snack cake heaven.
I've made chocolate pudding many times using almond milk.
I love Les Blank and I love this documentary. The Hulu version is the Criterion print, so it looks fantastic. Major major props to his sound person, they are a genius. Great stuff!
Rain City's burgers are consistently delicious and perfectly executed. I've been there about eight times now and have tried a different burger each time. Masala chicken? Yum! Classic bacon cheese? Oh yeah! Wild salmon? Drool.
I just baked a batch of whole wheat crackers to go with the tasty salami I bought my boyfriend for Valentine's Day.
Dinner: Vera Cruz-style white fish (Trader Joe's) and sprouted rice/quinoa blend on the side, maybe with some peas or red peppers mixed in.
Sachertorte. Chocolate meringue chunks or chocolate sponge cubes on the bottome, a layer of a chocolate something (mousse or cremeux), a layer of an apricot compote, a layer of kirsch panna cotta or something light and white, topped with cocoa or chocolate glaze.
Sugar syrup for Italian meringue buttercream.
I made a batch of chocolate chip cookies with chopped dates, cubed (small) and cooked bacon, and pecans. Really really good. I like the idea of adding some of the bacon grease to the dough. I must try that. I also thought of adding the cooked bacon to the top of the cookie about halfway through the baking time. The one down side of my cookies was that the bacon was a little chewy.
Ballard Pizza Company makes great pies. If you are adventurous, they offer the Big Moses. When you order, the only thing they ask is if you have any food allergies. I've had a delicious roasted chicken and green peppercorn pizza one time. They've also used squid ink in the dough one night.
I've made Kenji's carnitas a few times now. Great recipe!
Pie is a great place I don't get too near enough. The crust is excellent.
Note: It's Fremont with only one 'e'.
I'm a full-time student, almost 45 years old, and can cook pretty much anything. But, many times I crave an easy inexpensive dinner to make that isn't just warming up something frozen. More cheap (quick and easy, too) eats on Serious Eats, please!
Eating it with a knife and fork.
Yes to Le Panier. Yes! Seatown, a seafood-based restaurant, is just past the northern tip of Pike Place Market. They have all-day breakfast (8am-3pm), great seafood and rotisserie offerings for dinner. I think the donut machine JFCHyde is referring to is Daily Dozen. Worth checking out.
I never add cumin. I love cumin, but not in hummus. Nope. No, sir. Simple is best when it comes to hummus. Maybe a little smoke paprika sprinkled on top.
I like to layer corn tortillas with fillings in between then top the whole thing in an enchilada sauce (or equivalent) and bake it in the oven. Kind of like a mix between a lasagna (but free form) and a cake.
My grandmother made crepes (hers were white, like very white, not sure what she used) and used to alternately layer cooked, crumbled chorizo (the fresh kind, not cured) and a sour cream type of sauce. Then she would top it with just a bit of jack cheese and back it. She called it "Sopa de Pastel" but I have no idea where the name came from. Sopa = soup and Pastel = cake. The latter makes sense, since it is layered.
Oh yeah! So stinkin' tasty. I'll eat a whole bag on my own. Great for guacamole. Sturdy and crunchy!
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