my husband brought home barbecued ribs from The Fresh Market in Raleigh and turns out he bought much too much for the two of us, particularly because I didn't enjoy them. Now we have a full rack and a single rib and I wondered the best way to reheat that for another meal.
when will the picture/et al of chick filA disappear from the top of Serious Eats?
In all my almost 90 years I have never had so many miserable boxes of strawberries, both local and CA imports - we were fortunate at the very beginning of the season to get a few boxes of delicious local berries and I'm glad I froze some. Since then what we have in the market are large, rock-hard, white-inside berries from more than one grower. Why bother shipping such poor quality and why does Whole Foods keep on selling them? Has anyone else met up with this problem?
North Carolina Triangle residents - have any of you purchased this soda in Raleigh, Cary or Durham? Or even Chapel Hill? Called the distributor named by Manhattan but they were unsure who sold it without doing a major check, which they promised, but did mention it was sold at Bella Mia in Cary - but I was basically looking for a retail outlet where it might be less expensive than $4.00 a bottle. Fingers crossed for a positive answer.
When I see pictures of deli sandwiches, I immediately think of Neal's Deli in Carrboro, NC - an eclectic, bucolic town fortunate to have Matt Neal who corns and smokes his own beef for sandwiches which are pretty hefty. I generally bring home half of what I ordered. It's not a fancy place and not very large but extremely well populated with customers whenever we have been there.
@shurshot - if you can get hold of "Better Than Store Bought" by Helen Witty, there is a wonderful recipe that should meet your needs. If you can't find it I can post a copy of it.
This is to wish all Serious Eaters Happy Chanukah, Merry Christmas, Happy Kwanza, or all the best for any holiday you celebrate - and a Very Happy, Healthy and Prosperous New Year to all. Serious Eaters have given me much pleasure, assistance with problems and someplace to go each morning to start off my day. Thanks to all of you.
I posted a message for dbcurrie last night (the 19th) which did not show up as of this morning and so I posted another message about 15 minutes ago - same thing, it didn't appear. Was there something wrong with the content of the message and if so I'd appreciate knowing to avoid future contretemps. Thanks.
About a week ago there was a slide show featuring coffee desserts one of which was a recipe for blondies and now I can't find it. I'd appreciate help on this one. Thanks a lot -
I made this today for tonight's dessert - something went wrong somewhere along the line - recipe is from an Everyday Food issue in 2003 - calls for 2 cups berries; 1 cup granulated sugar, 1 cup brown sugar, 2-1/2 cups flour, 2 tsp. grated lemon zest, 2 tsp baking powder, 1/2 tsp salt, tsp vanilla, 1/2 lb. butter, 1 cup sour cream - bake 60-70 minutes in 350 oven, rack on lowest level - at 60 minutes tester came out clean, cake was lovely golden color - when we cut into it, seemed like it needed more baking and it was a big disappointment - put it back in the oven on a sheet pan for another 12 minutes and it is cooling off now- the exposed sides look more done but that could be because they are exposed - will try a piece later to see if it is any better. Anybody have any ideas of what might have gone wrong?
Today, thanks to Irene in NC, we are not going out for dinner to celebrate my birthday. I decided I wanted to make a blackberry cobbler and found the posting Easy Blackberry Cobbler. When I tried to print it out by clicking "Get the Recipe" once again it was not available - only a very brief introduction was there. Am I the only one who is incapable of printing out recipes from SE (and this is only since the change in format) or are they just not showing up for one reason or another? There are about six thus far, besides the cobbler the latest was the garlic pickle recipe. If I am doing something incorrectly, can someone please help? And if it is not me, can this be fixed? Thanks.
Have been trying to print out the recipes for the Connecticut-style buttered lobster rolls and the Raspberry Honey with no success. The description shows up but not the recipe. Can someone please help? Thanks.
Just printed out Nick Malgieri's recipe and notice that the last paragraph is incomplete. The sentence begins: "Keep the brownies" and stops there.
I get Zester Daily and today's issue talked about the low pay of tomato pickers and how only Whole Foods signed on to pay one cent more a pound so these workers would get $80 a day instead of $ 50 and also wrote about the atrocious living conditions that prevail at the camps. Trader Joe refused to sign and this is the company that touts themselves as humane - oh yeah!!!!!! Of course no other markets signed on but none of them have ever bragged about their humane attitude. I am going to contact TJ's headquarters as well as the stores here in NC where I shop (I do go to the Cary store as well as Raleigh) and see what, if anything, might prod them into doing what I would consider the right thing. Of course, a flood of messages might very well help.
I have been searching around the Raleigh area to find lamb riblets or ribs which might be considered as lamb spare ribs to no avail. Has anyone ever seen these or bought them or have any idea of how I might describe them in a way that might bring results?
This evening out of curiosity I checked to see if there ever was a reply from Marty Lichtman and was pleasantly surprised to see a response dated March - I had not checked back for several months and now I can't find the original request where he wrote he posted the recipe - can anybody help, please?
I'd appreciate knowing the name of a bakery making the special hot dog rolls used when setting up lobster rolls - I know they open from the top and not the side but I haven't been able to find them locally - they may be available in Raleigh NC and its environs but I am now limited in my excursions so any assistance would be greatly appreciated -
The local Raleigh newspaper today gave the names of new pizza chains opening up in Raleigh/Cary and I'd like to have some input from people who have had the pizzas in the states mentioned.
From Ohio, Marco's Pizza - one open two more coming -
from Michigan, Jet's Pizza - one open two more coming by the end of the year.
We are still looking for something close to the best - Sal and Carmine's - nothing remotely resembling so far.
it seems to me that earlier today (the 25th) there were postings that I wanted to bookmark but didn't quite get to and now they are gone - am I wrong or what? and because of diminishing memory capacity, can't even remember what they were only that I feel so frustrated that they are gone. Is there somewhere/somehow to find them?
I've lost the connection to the pastrami haiku/giveaway and would appreciate help in finding it - thanks much.
will we learn who the best haikuers were?
At the end of the recipe for Vanilla Cream Pots is mention of a video demonstrating slow cooked Tuscan Chicken - no way for me to open this up and couldn't find the recipe on SE - any body have any ideas for me - would be appreciated.
The pictures posted on Facebook are just wonderful - looks like a great time was had by all. And yes, I am jealous.
In the January 3, 2011 issue of The New Yorker Magazine is a wonderful article by Adam Gopnik titled "Sweet Revolution" on the power of the pastry chef. It was kind of mind boggling to me but very interesting reading and it gave me a craving for the travel and desserts he writes about. And there is no way on earth this craving will be satisfied.
I have leftover cornbread that I made two days ago to accompany a chili meal - usually I let it stay around, nibbling here and there, but wondered if anyone has any suggestions on how to use this to good effect? Thanks.
It's embarrassing how many types of rye flour I usually have on hand. I love rye. Rye chops aren't a type of flour, though. Essentially they're roughly cut rye berries. They're chunky bits, sort of like the steel cut oats of the rye world.