I had trouble making the candied pepitas for my pan roasted Brussels sprouts and the caramel sauce for flan (1 cup sugar with 1/4 cup water.). Both times, the sugar crystallized into hard white clumps. I suspect something has changed in the processing of granulated white sugar. Does anyone have any tips or advice on how to successfully melt sugar? I followed the instructions using a medium heat and stirring often.
Today in the parking lot of my grocery store I spotted a pale yellow 1975 2 door Cadillac with license plates that said BUTTERR. I could easily own and drive that car. If you could own a food related car and/or vanity plates, what would you be driving?
Today I'm baking Christmas cookies with the cooks of Create TV playing in the background. When I frost sugar cookies with my children, we always listen to the John Denver and the Muppets Christmas CD. What is playing in your kitchen when you do your holiday baking/cooking?
Spritz cookies for family Christmas Cookie Cookbook. This is for the Weekend Cook and Tell
When buying food off a menu, at the grocery story, at the farmer's market, or from your CSA how do you plan your purchase so you don't have more than you can use? None of us like to waste food. When buying bananas, I will break off only one or two, rather than buying the whole bunch. I see California green grapes have arrived, now being sold in plastic bags with 2-3 bunches per bag? Is it OK to take just one bunch out of the bag? How do you split or share meals when eating out to avoid leftovers that can't be used?
Last night David Letterman talked about the Gospel of Mashed Potatoes. I agree there is a spiritual quality to passing a bowl of mashed potatoes at a family meal. It truly is food for the soul. World peace, maybe not, but certainly leads to family harmony. Do you agree a bowl of mashed potatoes is soul food? What foods serve as a spiritual component at your gatherings?
I am wondering if there are any Serious Eats readers who remember "the day the music died." What was your favorite food back then? Mine was Chef Boyardee pizza in a box. My girl friends would come over and we would make our own pizza, which involved letting the dough rise, opening the can of pizza sauce, and opening the package of cheese.
I was fixing a lunch of ‘eggs over easy’, and my husband’s friend knocked on the door just after I flipped the eggs. It was time to butter the toast. Do I invite our friend to join us for a meal? Or do we wait and eat later? My grandpa would always say there is room for one more, so I feel guilty if I don’t ask the uninvited guest to eat with us. What would you do?
How do you glorify your leftovers? What ways do you turn your leftover food into something other than it was to begin with? Example, the small amount of thick chili left after three days of reheating the leftover soup becomes wonderful chilidogs. A bowl of soup is now a sandwich. A delight we had today was the three day old casserole of make ahead mashed potatoes. On top of the potatoes, I arranged the left over link breakfast sausage and reheated in the oven. My husband added picante sauce to his serving of this weird shepherd's pie and called it sensational. What are dishes you create with your leftovers?
This cake is extremely moist and the frosting quite soft. I like to frost the cake and refrigerate it for 1 to 2 hours for neater slicing; I also happen to think it tastes better chilled.
This "Memphis-style" is my favorite to make at home—it takes the aspects of sweet tomato-based sauces I grew up on, but by dialing back the sugar and amping up the vinegar, creates a sauce where seasonings and spice are more defined and achieves a pleasing balance between the main defining aspects of a barbecue sauce.
My concern - are the proportions correct in this recipe? With these measurements, will I have trouble w/the jello separating from the condensed milk mixture? Or does that happen when u refrigerate the 7 Layer Jello tooo long? And what...