Kenji--have you tried Liba Falafel in Oakland? Theirs are amazingly crisp on the outside and have a great interior texture, would love to hear what you think!
@beetee81: we have this same problem. I usually make the sauce, then spoon off half into a storage container for the next day (or the freezer) before adding 2 portions' worth of pasta. Then the next day, all I have to do is boil more pasta and combine with the saved sauce, reheated in the skillet. This method works great for tomato-based sauces (probably not creamy or cheesy ones).
I always thought dishes with lots of spices in them--Indian curries being the best example--got better the next day because the spices continued to steep into the sauce/gravy. Since curries often feature creamier or fattier sauces, I wonder if that's a different result than say, spices in an acidic chili?
In Oakland's Chinatown, Tian Jin dumplings makes the Tian Jin-style jianbing (crepe folded fried puffed dough). I think it's delicious, but I haven't had any other versions to compare it to!
Prairie Fruits makes amazing cheese (though Champaign-Urbana is 2 hours south of Chicago by car/train, FYI). Even simple cheeses like their sheep's milk feta was creamy and funky and perfect--so sad I can't get it now I've moved away!
If I wanted to make the "stuffins" ahead of time, would you portion them out in the muffin tins and refrigerate, or keep the stuffing mixed in a bowl and portion just before baking?
I second the use of necks--I like to get a huge pack of backs and necks really cheap from our local butcher and make stock with those. I like to roast them first to render out some of the fat and seems like my stocks are not as fatty as a result.
sticky toffee pudding
Sticky toffee pudding!
I love this idea too! So stealing it now it's gotten cold and truly fall-like here.
Do you need any special equipment to seal the bags you're using?
Does anyone have any recs for dark chocolate that melts well on a s'more? When I buy the higher-end stuff, it just doesn't seem to melt properly.
Lambchopper and Ewephoria (both from California, though I forget the names of the dairies) are two of my favorites. Silly names, great cheese!
Quick question: are you using cold, straight out of the fridge eggs? Always wondered if that would make a difference in cooking times?
@Lauren Weisenthal I made my tart in a pyrex bowl over a medium sized pot of simmering water. I have an electric stove, which had no problem keeping the water simmering along. The mixture and the bowl felt hot to the touch, but the curd never thickened. The consistency before I put it in the fridge was close to heavy whipping cream, and it never solidified in the fridge.
I had the same problem making this recipe--followed it exactly (even found Meyer lemons in my grocery store!) and it never thickened, even after an extra 20 minutes over the heat and several hours in the fridge.
I love kefta/kofta: ground lamb kebabs made with lots of fresh mint and parsley.
Last night we did a gorgeous butternut squash risotto with pancetta and sage from Jamie Oliver...fall on a plate!
In England I think they're called "Millionaire's Shortbread" and you could probably find some fairly easy recipes for it on various British food sites.
My dad loved to finish his fry up off with another cup of tea and chocolate biscuit--I have no idea where he found the room for it though!
Draped over an gooey plate of risotto
Draped over a gooey pile of risotto.
Herbs in pots is all I have space for, since my yard is covered in shade!
Buy a salmon fillet, just for enough one, a bake en papillote with lemon, garlic, parsley and white wine, and have with crusty bread or some quick couscous. Easy with very little clean up!
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