I eat a lot.
Vegetarian kimchi should be as easy to find as regular kimchi since many Koreans are Seventh Day Adventist – a religion that encourages vegetarianism. My local Korean stores all have vegetarian version of their house-made kimchi.
There's no mustard or lemon juice in aioli. The original recipe is just garlic and olive oil emulsified in a mortar and pestle. Other versions with egg yolk, potato or both are still acceptably Provençal. Salt and pepper are optional, but if you add mustard and lemon juice, you're just making garlic mayonnaise.
You can't be serious. That's not kibbeh. It's some bastardized 80s women's magazine version of kibbeh. Serious Eats has never been very rigorous about the quality of its content, but things seem to be getting worse.
Does anybody have some ibuprofen? This ringing in my ears is giving me a headache.
Wash your car with it.
I tried downloading the map, but it didn't contain any text.
Hey and what's with all the Strabucks showing up everywhere? What wrong with normal coffee? And what about all these people getting cell phones? What's up with that?
Whoa, that's some stealthy shilling right there.
Thank you Chi Chi for another fine post. You are one of the few reasons I still come to this blog.
I learned nothing about how Puerto Ricans shop for their food. #fail
Seriously people what do you need a recipe for? It's chocolate, cream and vanilla. Learn how to cook, already.
The only thing that hasn't been addressed yet is shaping. If your dough is not properly shaped before putting it in the pan, you'll get less out of your proofing and less oven spring. I usually just let the dough rise in the pan until it looks about 2/3 of the way there and the oven does the rest.
Bento boxes are so Q2 2009. Tiffin tins are were it's at.
@BitchinFixins - Baking powder? Ouate de phoque?
The things you learn here. I never knew that stuff was Canadian. But then again, until about five years ago I had never heard of Stoned-Wheat Thins. Two solitudes indeed.
@seriousb - If you can't be bothered to read about the Tomatina before taking some knee-jerk, ethnocentric stance on it, then you're just trolling and you don't deserve and answer.
Yeah, why can't Europeans just stay home and watch TV like normal people?
I think pierogies would get more foodie buzz if we started calling them Ukranian pot-stickers.
@seriousb - The OPs point is that all the Canadian articles are about major cities. That advert was about Montreal and was seriously lacking on the pierogi front.
We need more articles about pierogies.
Big typo up there. I meant to write that Laughing Cow makes FOR some awesome quick and easy mac & cheese.
Laughing Cow doesn't make mac & cheese, AFAIK.
Hey SE, this is what a waffle looks like.
Laughing Cow makes some awesome quick and easy mac & cheese.
And of course you don't eat waffles for breakfast. They're a snack. And they're best eaten with a topping of brown sugar or just plain. I remember going to Dandoy and seeing tourists top their waffles with a mountain of crap, and thinking "if you're going to do that, you might as well be having an Eggo". Why would someone mess with the crisp, fluffy perfection of a Brussels style waffle.
Oh, now I'm craving a waffle and some Pain à la grecque.
There's another storage solution for the long handled metal peel. Saw it down. No home cook needs a peel with a 26" handle. I sawed the handle on my American Metalcraft peel down to about 6" and it does a fine job.
I think it has more to do with how old the chicken is, and not where it was raised. Older birds are tougher and better suited for stewing than roasting.