Cooked at a charity event yesterday (won people's choice) and I made way too much BBQ sauce. I have 5 quarts tomato based sauce and 3 quarts South Carolina mustard sauce. Do you think these will be usable later if I freeze them? Thank you in advance for any suggestions.
Tomorrow morning is the first day of school for my 5th grade daughter and my 8th grade son. Breakfast in our house will be chocolate chip pancakes. Anyone out there want to share their first day of school traditions. My daughter just informed me school starts in 11 hours and 35 minutes. My kids love school, I don't see any evidence of my DNA at all.
This weekend we were going through the seed catalogues, planning next summer's garden, when I asked my wife if she would please plant Kobocha. She just returned from the store with Kohlrabi and declared, "If we're going to plant this, we should make sure the kids like it first." While it's not unusual for me to be confused around here, for the life of me, I had no idea what she was talking about. That mystery is now solved, I need to speak more clearly. What I need help with is, what to do with three baseball sized kohlrabi? Never made this, any suggestions?
This is a long shot, but SE readers have come through before. My wife is working in southeastern North Dakota this week and she asked me to pass this on. Any interesting dinning suggestions in Valley City, Jamestown or Wimbledon North Dakota?
I am trying to convert a red velvet cupcake recipe to a whoopee pie recipe. The difference is the batter is cooked like a cookie for the pies. I tried just placing scoops on a baking sheet; giant thin red disks. I tried chilling the batter; same result. I really like my cupcakes and I'm afraid just adding flour will screw up the ratio and make the cakes dry. So far the only winners are our chickens, they go nuts for red velvet Frisbees. Any help will be much appreciated. Thank you.
I will be talking with my kids tonight (ages 10 and 12) regarding what is happening in Egypt today. And I thought Egyptian food would be fun. I'm looking for menu ideas. This has to be a meal where I can pick up the necessary ingredients on the way home and cook them for dinner tonight. I would like to stay away from anything premade, but canned ingredients are OK (think garbanzo beans). Figure about 3 hours prep and cook time. We eat late, especially when it's not a school night. Thank you for your help.
A question related to "The cat's away", my wife requested I ask for food recommendations in Minneapolis, MN and Columbus, Ohio (near campus). Not looking for fancy, rather something unique to the area. Thank you for your help.
My wife will be out of town the entire week, leaving me in charge of our children, ages 10 and 12. The kids and I have been working on a list of food related things we will do while she is gone. So far we plan to, eat potato chips directly from the bag, drink from the milk carton, go to McDonald's, feed the dog from the table, not brush our teeth before bed and in a move that is sure to scar them for life, the kids will take those prepackaged "Lunchables" to school for lunch. While the boss of your house is away, what will you do?
When told we would not be going to Grandma's house for Thanksgiving this year (my daughter is having adenoid surgery Wednesday) , my 10 year old daughter's first reaction was a panicked "What about the Jell-O salad!!" I was pleased to see the importance of tradition to my little girl, just surprised to see it manifest itself in Jell-O salad. The question is, for Thanksgiving dinner in your house, is Jell-O Salad a thumbs up, or thumbs down?
I'm talking about the bird, not some preening diva chef. A friend of mine was given a dressed out 6 pound peacock. He called me for ideas as to how to cook it. So far, I have let him down mightily. This was a domestic bird fed grain its' entire life. My first thought was bacon, to counter any dryness. That alone is not much advice. If it exists, does anyone have a "classic" recipe for peafowl?
After watching "The Great Food Truck Race" I now must have Bahn Mi. I'll be in Seattle the next two days. Who has the best Bahn Mi in Seattle? Thank you.
It's 6AM in Seattle and I want a Bloody Mary and something salty and greasy. Any ideas?
Out here in Oregon our chefs take eating local to serious heights ( or depths?)
Check this out if you don't believe me.
There is an Edgemaster Mobil Knife Sharpener at our local farmer's market. Using some sort of "belt sander" type machine, he sharpens your knives while you peruse the market. Edgemaster is a franchise, so I'm sure they have these vans in other cities. Has anyone had any experience with one of these people sharpening their knives? If it's a good system, it sure would be convenient. If it's not, I'm off to get a set of Kenji's sharpening stones.
I'm making 200 ginger panna cottas for a charity event tomorrow evening. The recipe calls for 3 sheets of gelatin and I have doubled it in past, using 6 sheets, with success. For this event I am multiplying the original recipe by 9, calling for 27 gelatin sheets. I have limited experience with sheet gelatin and my question is this. Is it a direct ratio where I should use all 27 sheets or is gelatin use exponential, and if I use 27 sheets I'll wake up to jiggly little ginger flavored hockey pucks? I'll be making these in the next few hours and any help is greatly appreciated. Thank you.
Thank you to all thet helped, here is the post I left at the end of the string.
The Molten Lava Monkey is off my back!!!! Success, went with the Bittman, NY Times recipe (I was intrigued by the 2 tsp of flour) and stood by the oven the entire time. Let the cakes rest before plating. Here is an 11 year olds dream day; "Alice in Wonderland," 3D, then "Percy Jackson, the Lightning Thief". We made our own double feature.( I am old enough to remember when one ticket got you two movies) Then breakfast for dinner, but not just breakfast, chocolate chip pancakes for dinner followed by Molten Lava Cakes, that , thanks to the SE contributors, were perfect. I'm pretty sure my son had a good birthday, but I know I had a great day, thank you everybody for your help.
My son has requested molten chocolate lava cakes for his birthday dessert (11 years old, how did that happen!). Those individual cakes that you cut into and all the chocolaty oozy stuff oozes onto your plate. Every time I have tried to make these, either it's all ooze or more often, little dry, bitter hockey pucks. Every cheesey restaurant chain on the planet can make these, why can't I? Any double secret tips you can give me will be appreciated. Thank you.
The secret to baked wings that taste just like the real-deal, deep-fried Buffalo wings? Some baking soda. But of course this wouldn't be The Food Lab without testing 28 wings variations first to confirm.
[Photographs: J. Kenji Lopez-Alt] Note: Unlike most salads, this one keeps very well in the fridge, retaining its crunch and developing flavor over a couple days. Store in an airtight container in the fridge for up to 5 days. Toss...
The key to a great kale Caesar salad is to marinate the kale in straight olive oil while you prepare the dressing and the croutons. The olive oil helps break down the leaves, turning them from tough to tender-crisp.
[Photographs: J. Kenji Lopez-Alt] Note: For the four weeks between January 14th and February 11th, I'm adopting a completely vegan lifestyle. Every weekday I'll be updating my progress with a diary entry and a recipe. For past posts, check here!...
This version of the iconic cracker is just a little bit more solid, a little richer, and a little butterier than the grocery store option. It will stand up to but not overpower your soup.
Rice cakes stir-fried with bok choy and Chinese sausage in a spicy fermented black bean sauce.
Crispy roasted pork trotters with two sauces in fresh Korean-style lettuce wraps.
Japchae, tsukemen, laksa, and more noodle dishes from all over Asia that you should know (and eat), brought to you by the folks at Foodspotting.
Each week Joshua Bousel of The Meatwave drops by with a recipe for you to grill over the weekend. Fire it up, Joshua! [Photograph: Joshua Bousel] Due to some complications at my previous residence--including a nosy neighbor who was convinced...
A crispy veal tongue sandwich with horseradish, bitter greens, and a creamy, tangy tarragon sauce.
There may not be a British meat pie more iconic than the pork pie. Pork and pork jelly set in a simple hot water crust—timeless, classic and elegant. Served cold as either a snack or as part of a meal, this hearty pie is a bit like a pâté en croûte, but more British. And if you've never had one, it is well worth the time to make it.
South Carolina can proudly brag that mustard barbecue sauce is uniquely their own, but as a newcomer to the liking-mustard scene, I'm still figuring out what smoked meats work best with it. Unlike my unbridled enthusiasm for North Carolina Vinegar Sauce, I've approached the mustard sauce more cautiously.
If the urge for a Pimm's strikes you, it is ridiculously easy to make a DIY version with ingredients you probably already have at home. If you want to play with the flavor profile, add a little sherry to give it a sweeter touch or a little Campari to accentuate the bitterness. Add a little simple syrup and fresh herbs to play up the sweet, summery flavor or increase the amount of gin to up the alcohol content and juniper intensity.
This Cumin Seed Roasted Cauliflower with Salted Yogurt, Mint, and Pomegranate Seeds from Cook This Now elevates an already wonderful head of roasted cauliflower with a lovely selection of eastern Mediterranean elements.
Normally, when I get my hands on a nice fillet of salmon I tend to treat it like a steak, keeping it whole and cooking it over moderately high heat. So I was completely off balance when I began to cook this recipe from Madhur Jaffrey's At Home with Madhur Jaffrey. The fillet is cut into pieces, covered in a spicy rub, and then cooked gently in a mustard-loaded sauce. I mean, there's ground mustard and mustard seeds in this one! But I didn't worry too much; Jaffrey has never failed me before.
Carnitas can be prepared through step 3 up to three days in advance. Pork can be crisped up straight from the refrigerator. You can lower the heat in your salsa verde by removing the seeds from the jalapeños, or omitting...