You used to do a kind of "web recap" each week with links to interesting pizza-related posts from other sites. I really miss that - is it gone forever?
I mentioned this yesterday in the thread about issues with the new design, but today it's even worse. I'm using Mozilla on XP. Everything on SE is incredibly slow, and it actually keeps freezing my browser and then jumping forward when it unfreezes. While it's frozen, I can't change tabs or toggle to applications or do anything, it's completely frozen. It's bad enough today that I can honestly say it would deter me from frequenting the site if it remains this slow. Is anyone else having this issue?
I just realized that I've had a 3.5 lb sealed plastic Costco container of deglet noor dates in my pantry for "awhile" so I checked the date - it says best by April 9, 2010. I have not opened them, and looking through the clear plastic I do not see mold, and they have not discolored... Should I assume they are okay and use them in baking, or assume they are not and toss them in the compost bin?
I just noticed those nifty maps you've got of the East coast - can we get something like that for trip-planning for the West coast? Pretty please with mozzarella on top?
I just saw an episode of "Unique Eats" about brunches, and they covered Maureen's Kitchen. They showed (and raved about) the Baked Oatmeal served there. Then I went on Yelp and saw several reviewers also rave about it. I live about 3000 miles away, so no chance of me trying it anytime soon, but I'm really intrigued. Anyone out there have knowledge of it, maybe a recipe or approximation of it so I can try it? I've seen a few recipes online for "baked oatmeal" but they all have eggs in them and don't look anything like what I saw on the show. Can anyone point me a better direction? Thanks!
Balsamic vinegar can sell for as much as $200 an ounce, or as cheaply as three dollars for a 16-ounce bottle. What's going on here? The answer is that there isn't just one balsamic vinegar. Here's everything you need to know about the condiment and its brethren.
Think ice cream has to be a production to make? Think again. Here's an ice cream base so easy you don't even need to cook it.
Think of gastrique as the simplest version of sweet and sour sauce. Once you learn the technique—caramelize sugar (or sometimes honey), combine it with equal parts vinegar, and reduce it slightly to make a tart, slightly thickened syrup—the flavoring varieties are endless. Add fresh fruit or berries, a dash of juice like tomato or orange, alcohol, citrus peel, herbs, spices or chiles.
As we've learned on Spice Hunting, chiles don't always taste like you expect. Remember aji panca, the sweet purple chile that tastes oddly like blueberries? Well here's another Peruvian import (a nation whose chiles I seem to have a thing for) that's something of an edible surprise: lemon drop chiles.