I have perused the many Talk pages on Philly eats, but they are a)at least 3 years old and b)not really what I'm looking for. So I'm enlisting your help. I'm staying in the Logan Circle area and would like somewhere for a Friday-night dinner that's close enough to get to on foot (though walking a fair distance is not really an issue). Mid-price point with good beer/wine selection is ideal, and somewhere that won't be a 2-hour wait on a Friday is best. Can you help?
I want to make a faux chile relleno, which I usually make by charring the poblanos under the broiler, then stuffing with cheese and various other accoutrements. I skip the breading and frying step and usually just melt a bit more cheese on top. But, the charring step always takes forever and I'll be pressed for time. So I'm wondering if I can just stuff the peppers with the filling and bake them without charring first, rendering a soft pepper at the end like the scorching would normally accomplish. Or would I just end up with a stuffed crunchy pepper topped with melted cheese?
Your expertise, please!
Hello out there in SE land,
We are going away for a long weekend, renting a house (so I'm therefore not cooking in my own kitchen), and I'm in charge of a group dinner for 10, 3 of whom are vegetarians. I'm reluctant to do make "group-type" meals, such as chili, enchiladas or lasagna, because I kinda (shamelessly and wordlessly) want to show that I can do something different. Not necessarily overly complicated (like risotto for 10? No thanks), but just something a little different than you'd expect for a group dinner. I'm thinking maybe quiches with sweet potato fries? Any other brilliant ideas?
My husband requested a pecan pie for Thanksgiving, and I've been perusing recipes. Most call for a lot of the dreaded corn syrup, which gives me the willies. So I'm wondering if I can make a substitution without affecting the pie's texture. Can I use agave nectar? I've seen some calling for maple syrup--maybe a combination of the two? Or some other magical syrup-like liquid I'm unaware of?
I bought a fresh coconut on an impulse for $1. It has already been shelled and looks a little like a rocket--it's round at the bottom and comes up to a point at the top. Does it still have the milk inside? If so, how do I cut it open to get it? And then, what do I do with the fresh coconut? Can I just grate it an use it as I would dried coconut? I don't have a food processor--will it take me 3 years to grate it by hand?
I have some leftover and was wondering if I could marinate the he** out of it and then cook it with some broccoli for a sort-of Asian-style beef with broccoli. Or does it work best as some kind of stew? My husband (who will be the only one eating it) doesn't really like stew, so I'm trying to come up with another way to use it.
I need some ideas for breakfast that will feed 10 people. I would like to prepare something relatively simple that incorporates at least one fruit/vegetable to make it relatively healthy. What are your favorite breakfasts for a crowd?
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