Hi Folks...we are heading to Lisbon Falls, Maine from the Allentown/Bethlehem area and are looking for somewhere nice for lunch in CT or maybe MA. A diner off the interstates of 84E or 90E would be great...Much appreciated!
Hi Folks...I'm headed to visit my sister for the holiday in Lisbon Falls, Maine and there's a store up there called the Sausage Kitchen and I was wondering if anyone has ever been and if you like their products. Thinking I may make a trip for some items to bring back home.
Hi Folks...wonder if anyone can tell me if I can peel parsnips today for roasting tomorrow. I've only ever peeled & roasted them the same day, but wanted to know if you possibly can do that. Do I have to submerge them in water like you would potatoes so they don't brown? Not sure if they do that or not.
Also, what about yams/sweet potatoes? Can I peel and put them in water till tomorrow too or should they be done the same day?
What are you doing today for tomorrow's dinner?
Heading to Maine to visit the best cook/baker I know...my sister and we'll be there for a whole week. We are calling this our Food Trip and I want to head to Portland and visit a few places there, but mostly want to see a book store dedicated to nothing but cookbooks and books on food. Have you ever been there?
I have the O-grill that I received last year as a gift. It's great, but for maybe four people. See it here if you've never seen one:
I'm having a few more than that...maybe about 20 people and wanted to know if anyone has ever used this grill for larger crowds and how you handled the timing of the food?
And can you suggest how to smoke meats on this grill? Any ideas would be appreciated!
Looking for a place or two to stop along the route from Bucks County, PA (between Philly & Allentown) to Lisbon Falls, Maine...about 40 minutes NE of Portland.
Possible diners off the interstates - Route 78 to 287 to 684 to 84 to 90 to 95. We go through NJ, NY, so breakfast is fine here. Then we'll go through CT, then MA and NH till finally ME.
I imagine we'll be in CT for lunch and want to avoid stopping in Hartford.
Any suggestions would be welcome!
Thanks and I know SE readers won't let me down!
I have tried to get a recipe from our cafeteria here at work for their Mexican Chicken Lime soup that I had recently and it's seemingly impossible...it was awesome.
I have looked around for a recipe, but thought I'd ask here to see what folks here have made.
So far, anytime I use a recipe from here, it works and is great...why press my luck elsewhere, huh?
My niece lives in Maine and I'm in PA...she posted on her Facebook page yesterday a photo of ployes she made and told me they are something like buckwheat cakes...
Every hear of them? What's their story? Recipe?
I've seen this little red wrapped block of cheese in the cheese bin at my grocery store and never tried it...so, picked it up for some snacks a week or so ago and it is fantastic!
Has anyone else had it? Do you do more than just slice and eat or do you have recipes you would use it in?
I'd love to hear what SE'er's say about it!
Ok, so I just got the iPhone 4 about a month ago...it was a present we gave one another for Christmas and I love it. So, as I search around I see there's no SE mobile app.
About a month or six weeks ago, people on here were talking about paying for this service/site by subscription if they had to...I don't know if I'd do that, but I'd probably purchase an app for it so I could see more of it on my phone.
What do you think?
Ok, peeled over a pound of ginger yesterday and made candied ginger for some holiday gifts, but...now I have all this syrup left over.
I used Alton Brown's recipe where you simmer the ginger in 5 cups of water, drain and reserve 1/4 cup of the liquid. You add sugar and the liquid back into the pot, then boil it down till the liquid almost evaporates (20 minutes), but it didn't. It became very thick, but after almost 40 minutes I decided to drain the ginger and save the syrup and let the ginger dry.
Now, I have about 2 cups of ginger syrup, which BTW is super delicious!!!
So, I'm needing some ideas on how to use it. In mixed drinks? In baked goods...wondering how long it will keep as well.
I just read about this in the King Arthur shop online and wondered if anyone can tell me anything about it? I have two friends who bake and thought this may be a nice addition to their gift baskets.
Is there something special you want Santa to bring you for Christmas, be it food or equipment or anything food related.
I'd love a magnatized knife rack or that new Cuisinart food processor...or a gift certificate to a local cookery ware store or some of the cookbooks on my wishlist on Jessica's Biscuit.
What's on your list?
Ok, so this site is all about food and food comes from where after harvesting, shopping and storing...it comes from our kitchens...
Do you have a dream kitchen? If so, what would make you happy? Stainless steel appliances? SubZero, Viking, drawer dishwashers? Quarry tile floor? Special cabinetry?
Spill the beans and let your imagination fly!
My partner recalls her very Italian grandmother (immigrated from the boot) making something that was pickled and the name seems to be the issue here...we're not sure how to spell it - Gnunion Toddy/Gwonion or Gunyon or some other way to spell it...
We figure it may have been something particular to her area in Italy or an old family recipe of some sort, but are looking feverishly for it. I'd love to replicate it, but haven't found anything online.
Anyone ever hear of it or know what goes into it?
I told her that if anyone would know, it would be someone here on SE!!!
The baskets and cookie sheets are full of tomatoes picked out of the garden and finishing their ripening in my kitchen and I need some help.
I usually freeze tomatoes and with such a fantabulous crop this year, I have way more than anticipated! Typically, I use the boiling water method for removing skins, but it is intensive in this heat and wondered if anyone has another way they can recommend.
Thanks in advance!
With my tomato plants giving me a much better crop this year than last, I am officially overrun with the colorful orbs and although I'm trying out some great recipes from all you SE'ers, I'm still going to have tomatoes go bad before I can eat them fresh!
Instead of watching my harvest turn to mush, I garnered the courage to finally can, put up, preserve or however you may say it! Took me years. I started out getting the book Stocking Up many moons ago and had the Ball Book of Preserving Food and last year at a yard sale I purchased the kit and kaboodle from someone who'd had enough and went the route of a freezer which was always my means of preserving food.
The kit and kaboodle just sat there all summer long and all winter long till my partner decided she'd had enough of kicking it out of her way and moved it to some forsaken part of our basement storage.
I bought a book this year on small batch preserving and that's what got me really intrigued. That I didn't have to make a dozen jars of one thing, but could make four and six jars of vegetables and sauces or preserves or jam.
Sunday was the day...after searching and whining about not being able to find the canning equipment, my partner found int a big plastic bag.
I made me six jars of tomato gravy, er' sauce as most know it and it was a breeze! All six jars sealed and are sitting beautifully like little trophies on my counter!
Working up the nerve to do pickles next!
Tell me...what's your canning experience? Ever done it? Have any hints or suggestions? Any interesting tidbits or stories?
Ok, as some may have seen in several posts, I am expecting an overload of cucumbers this season. Last year I planted four plants and due to a late frost, lost three of them and nursed the last one back and it showed appreciation by giving me a boatload of fruits!
This year, I bought a pack of four and guess what? Each little pot in the pack had two plants! Well, being the softie I am, I just couldn't choose one to pull out and kill and none of my neighbors or friends wanted them.
Sooooooooooooo....they are starting to come in now and there are only so many salads one can eat...is there anyone out there that has some other ideas besides pickles and salads for cucumbers?
Last summer I went to a restaurant where their drink special that night was a basil mojito and it was FABULOUS! I asked for the recipe and got some basic info and can make it at home, but thought that basil can be a great addition to any beverage and could make cocktails very lively.
So, if you have some recipes and feel like generously passing them along, I'd love to try them at an upcoming summer party we're having in a couple weeks.
I recently came upon this while browsing around in the local Wine & Spirits shoppe and had never heard of it before.
What does it taste like and how do you use it?
Would be grateful for any info.
Ok, my parther asked me the other night about pan frying spaghetti and I've never done that except something my dad did with leftover spaghetti with tomato gravy...he'd take it and add it to scrambled eggs. Actually not bad.
Anyway, someone on the Cooking Channel (too new to know the show name or the person) did it while she was watching the other day and I can't find it.
Know of any decent recipes? I have a bowl of plain, leftover angelhair pasta to use up...
Thanks in advance!
I'm one of those people that hates to have a mediocre meal, any time, including those I pack for lunch. Can't just be a plain ole' cheese sandwich or an apple and yogurt...just doesn't hold my attention.
Whether I'm on or off a diet, I have to pack things that keep me interested and even anticipating the meal in my lunch sack, like last night's leftover soup with a nice piece of crusty bread and maybe cucumber and feta salad on the side. A tuna salad in a fresh garden tomato with a side of avacado slices and cubed provolone. A great salad with some grilled shrimp, olives, marinated artichokes and crusty croutons on top with a homemade blue cheese dressing...
Am I the only one who may pack this kind of lunch or do you share in my idea that there ought not to be a mediocre meal, even for lunch at work?
I had Dim Sum on a Sunday morning at the Imperial Inn about two years ago and wondered about other places and if any other Chinatown restaurant has Dim Sum on any other day of the week. Do you know of any and what are your recommendations?
I know, I know...there's colored food for all sort of occasions, such as red hearts for Valentine's Day and all those pastels for Easter. Of course there's the patriotic colors for Independence day and the fall colors for Thanksgiving, but there is something not right about green bagels and cupcakes and pound cakes and dyed vanilla shakes and heaven knows what else.
I just don't get the appeal other than maybe for some sort of party for kids to celebrate...
Anyone care to share?
I love to window shop since my kitchen is small and I truly have to justify when I purchase something bigger than a vintage measuring cup or new cookie sheet. Always trying to keep Alton Brown's rule of there being no 'uni-tasker' in the kitchen, I try to remain restrained. A good rule, but impossible to follow.
So, I tend to do this gazing in stores such as Bed, Bath and Beyond, a local branch of The Restaurant Store and even find myself in Walmart and KMart perusing the shelves for some little gadget I've been wanting to try.
Do you have a favorite shop where you go for that culinary gadget fix or equipment purchase?
Note: Herbs and aromatics can be substituted or altered according to taste. I find it easiest to work with a whole belly at a time and if a smaller roast is desired, to split it in half and freeze half...