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Phở Đuôi Bò (Vietnamese Noodle Soup with Oxtail)

With such clear instructions, how can I NOT try this? I know my Vietnamese daughter-in-law will be surprised. It's easy to find a decent bowl of pho in Houston but awesome beats decent any day. Thanks!

From Talk

chicken salad

My chicken salad includes mayo, hardboiled egg, a very little grated onion, celery (if I have it), chopped pickle or relish (sweet, dill, bread&butter depending on mood and contents of fridge), celery seed and either dill or tarragon. Sometimes I add a little pickle juice. Salt and pepper, of course. Makes me hungry thinking about it!

From Recipes

Pillsbury Bake-Off Million-Dollar Winner: Double-Delight Peanut Butter Cookies

A recipe, according to Webster's, is a set of instructions for making something from various ingredients. That makes this and other recipes calling for the use of convenience food ingredients "real." The contest is clearly designed to generate recipes using specific brand-name products. If that's not your thing, look elsewhere for your recipes.

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Recent Comments | Response to Comments

From Recipes

Phở Đuôi Bò (Vietnamese Noodle Soup with Oxtail)

With such clear instructions, how can I NOT try this? I know my Vietnamese daughter-in-law will be surprised. It's easy to find a decent bowl of pho in Houston but awesome beats decent any day. Thanks!

From Talk

chicken salad

My chicken salad includes mayo, hardboiled egg, a very little grated onion, celery (if I have it), chopped pickle or relish (sweet, dill, bread&butter depending on mood and contents of fridge), celery seed and either dill or tarragon. Sometimes I add a little pickle juice. Salt and pepper, of course. Makes me hungry thinking about it!

From Recipes

Pillsbury Bake-Off Million-Dollar Winner: Double-Delight Peanut Butter Cookies

A recipe, according to Webster's, is a set of instructions for making something from various ingredients. That makes this and other recipes calling for the use of convenience food ingredients "real." The contest is clearly designed to generate recipes using specific brand-name products. If that's not your thing, look elsewhere for your recipes.

From Serious Eats

Cook the Book: The Cornbread Gospels

My first husband had an aunt who was known for her cornbread. Nobody else's came close. I asked her once if I could have her recipe. She laughed and said there was no recipe, it was a handful of this and a pinch of that. Well, she agreed to make cornbread and to let me measure the handfuls and pinches before they went into the mixing bowl. I later learned that she'd never given the recipe to anybody else - ever. I make it when I need a cornbread fix. Not quite as good as hers, but still my favorite.

From Talk

Cheese Cake Recipe Needed

beth1, thanks for the additional info, beth1. I might give it a go this weekend.

From Talk

Cheese Cake Recipe Needed

beth1, I like the sound of your recipe but need advice on how to judge when it's been baked "until done." Poke it with a cake tester? Also, can you give me a rough idea of how long it should take? As much as I love cheesecake, I've never made one.

bobcatsteph3: I can't believe I'm questioning Cook's Illustrated, but I'm a little weirded out by the instruction to line the pan with "one sheet of plastic wrap." Is this correct? Wouldn't it melt into a hot, gooey gob of -- well, melted plastic? It just seems so counter-intuitive!

From Recipes

Pillsbury Bake-Off Million-Dollar Winner: Double-Delight Peanut Butter Cookies

You guys sound like a bunch a kids that got their toys taken away on the playground. The Bake Off Rules simply state - bring a recipe to the table and bake it! Your baked goods will be judged and the prize awarded. It doesn't say you have to "FORK & TINES” or that you can not use "premade shortcuts" or any of the other horrible things you guys have said. Shame on all of you!

I bake cookies with the kids across the street all of the time. When you are bake with 4 to 6 kids under the age of 7 they don't want to "FORK & TINES" they just want QUICK cookies and into the oven. Of course they want them to taste yummy at the end. As for the person that said "My only problem is the recipe didn't specify salted or unsalted peanuts; I made them with salt and the sweet/salty" maybe you should enter it next year who knows you might win. The gal or guy who wrote ... Off the top of my head I got: Listerine strips, Junior Mints, Sour patch kids, Andes mints (the free ones at Luby's), MSG, Flintstone vitamins, Grape Dimetapp, the same dough that you're wrapping it in, sunflower seeds, granola bar, assorted starbursts, maybe an air cookie, Rolos, sweet and sour duck sauce, and a tryptophan cookie...well that is just sick. I guess you think all of that was funny, but the funny was the "hiding a ball of peanut butter in a peanut butter cookie" But it DID WIN!

Where has our joy for the winner gone - the celebration of the ideas of the cooks? Regardless of how simple they might be. If you don't like the "hiding a ball of peanut butter in a peanut butter cookie" enter something yourself. Frankly for me - I'm to busy having fun baking cookies with the neighbors kids. Why not send a note simply saying have fun spending your $1,000,000.

I just had to tell all of you that I was very disappointed in your comments!

Remember all of us cooks have to stick together isn’t that what it is all about?

From Recipes

Pillsbury Bake-Off Million-Dollar Winner: Double-Delight Peanut Butter Cookies

I can't believe she won for hiding a ball of peanut butter in a peanut butter cookie. They must be good... I might just have to run with her idea. Off the top of my head i got: Listerine strips, Junior Mints, Sour patch kids, Andes mints (the free ones at Luby's), MSG, Flintstone vitamins, Grape Dimetapp, the same dough that you're wrapping it in, sunflower seeds, granola bar, assorted starbursts, maybe an air cookie, Rolos, sweet and sour duck sauce, and a tryptophan cookie.... I'm sure they'll all taste horrible but one might be a winner!

From Talk

chicken salad

I depends on what I have around the house and my mood. I LOVE chicken salad period!! But my usual is (of course) chicken diced, mayo, white pepper, lemon juice, lemon pepper, tarragon, diced celery, onion (green or purple) and sometimes I will add cashews or other times curry powder. But my favorite all time chicken salad is from a restaurant chain called Breugger's Bagels, they have the best chicken salad I have ever eaten. Now for the sad part (sniff sniff) they pulled all the Breugger's out of the Pac. Northwest, so I can't have it anymore. Anyone live near a Breugger's? hint hint........

From Talk

chicken salad

you are all forgetting one of the best (and now very trendy) chicken salads; Bacon-Ranch chicken salad, (we use Nueske's bacon), also some celery, onion, and a 2:1 ranch:mayo blend....we sell lots of this in my deli both in sandwiches and by the pound

From Talk

chicken salad

My recipe is kind of purist. Hellman's mayo, diced green pepper and salt and pepper to taste. The trick is to shred the chicken (all wite meat), not dice it and to add the mayo when the chicken is still very warm. This way, the chicken sucks up the mayo instead of floating in it. Also, resist the urge to boil the chicken. Try roasting bone-in breasts with the skin on (ala Ina Garten). The result is much juicier chicken.

From Talk

chicken salad

I like the mayo, grapes, toasted walnut, chives version similar to "chew on that" above, but I add some mango chutney to the mix. Delish!
SavtaShayna

From Serious Eats

How to Decode PLU Stickers on Produce

This is very helpful. I've seen the organic codes, but never GMO. Guess I'll have to check the produce section of a huge supermarket if I want to catch a glimpse.

From Serious Eats

How to Decode PLU Stickers on Produce

Thanks for the information. Now I know how to avoid GMO!!

From Serious Eats

How to Decode PLU Stickers on Produce

you really don't have to remember even that much though, because any organic item will almost always say "organic" on the sticker along with the PLU code

i have yet to see a GMO item though.. and since i work at Whole Foods Market, i thankfully never will lol

From Serious Eats

How to Decode PLU Stickers on Produce

Pretty interesting. I always knew the codes meant something, I just didn't know what exactly it meant.

From Serious Eats

Cook the Book: The Cornbread Gospels

Thanks for participating and congratulations to our winners:

AlbinoRockstar
Laura78
Sugary Chic
SeahorseLady
grahamred

Please check your email for more information on how to claim your book.

From Serious Eats

Cook the Book: The Cornbread Gospels

I have to admit, mine is the best I've eaten. I just use a yellow cornbread mix (usually Martha White), add Pace's Picante Sauce, grated cheddar cheese and whole kernal corn. Extra cheese goes on top. Yuuummmy! For restaurant cornbread, it has to be Mama's Daughter's Diner in Lewisville, Texas.

From Serious Eats

Cook the Book: The Cornbread Gospels

I had the most amazing cornbread at Marie Callendar's restaurant in Oklahoma City.

From Serious Eats

Cook the Book: The Cornbread Gospels

Jiffy Mix made in a preheated cast iron skillet, greased with some bacon drippings. I love the crusty brown portion! Gotta eat it with real BUTTER! Thanks for the opportunity to participate in this giveaway!

From Serious Eats

Cook the Book: The Cornbread Gospels

My favorite cornbread was my mother's. She started it in a cast iron skillet over a flame then finished it in the oven. Sometimes she added cracklins. Awesome!

From Serious Eats

Cook the Book: The Cornbread Gospels

My favorite was my mother's homemade cornbread. She's gone now...sure wish I'd gotten her recipe.

From Serious Eats

Cook the Book: The Cornbread Gospels

I always use the cornbread recipe from the Fanny Farmer cookbook.

From Serious Eats

Cook the Book: The Cornbread Gospels

Both my husband and I love corn bread, this looks like a great book, it's the first I have heard of it. Oh and of course I make it the best!

From Serious Eats

Cook the Book: The Cornbread Gospels

I use the one on the Alber's cornmeal box and my north carolinian girlfirend's tip: melt the butter in the baking dish before you pour in the batter. Perfect, every time.

From Serious Eats

Cook the Book: The Cornbread Gospels

I make my own cornbread but I need some new ideas.

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Seriously Asian: Burmese Chicken-Coconut Soup

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Phở Đuôi Bò (Vietnamese Noodle Soup with Oxtail)

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