@toad3000
You and I must have the same computer. The pictures are all stretched out, fun house style.
@Ken G
I am sorry Ken but jalapenos are no substitue for scotch bonnets. Scotch bonnet peppers have a more complex flavour, fruity, floral, intoxicating. Without scotch bonnets it is not a jerk, just spicy grilled chicken.
I would have done the same thing. You have to go with your gut. I once made a snap decision like that about a guy and then regretted it later thinking "I should have been less nit picky, there is nothing wrong with Wild Vines". I happen to reconnect with this gent about half a year later and he asked me out again and I thought here is my chance. Alas the second time around just re enforced my original assessment.
Some things are not meant to be.
When I was little my mom made macaroni in a some kind of broth (I assume it was chicken). In it was cubes of spam and mixed vegtables. The kind you get frozen like peas, carrots, and corn all in one bag. It was comfort food. I discovered later in life that I was weird and none of my friends had ever heard of such nonsense.
Ed I don't think that is coconut milk you are drinking. The water inside a young coconut is often called coconut water, to distinguish it from coconut milk. Which is slighty different
I love this line!!!!!
"so that they coated the strands of noodles the way grains of sand stick to your thighs at the beach"
I just wish I didn't picture nut particles clinging to my thighs when I read it.
Are they tapiocas or basil seeds?
Next time try Holy Chuck. Pink in the middle is the default, they will cook it through upon request though.
I was very impressed with my first visit to Holy Chuck and look forward to going back.
Maybe you should sprinkle them on top. That way when they sink, they might not make it all the way to the bottom. Funny...I mix corn into my batter and I don't remember if they all sink to the bottom.
Would it be horrible if you bought something? or is this out of your budget? In my circle of friends there is no shame in purchasing a potluck item, some people just don't like to cook or have no time.
I miss Micky D's fried pies. Apparently Popeyes chicken has fried pies on the menu, but i have never tried them.
This recipe sounds like a hybrid of shabu shabu and sukiyaki. Do you proofread your recipes? In step 4 you talk about puting the rice noodles in hot water. Your list of ingredients makes no mention of rice noodles only udon or shirataki neither of which are made with rice.
hahaha Sharona Zamboni!
When I read "goin" I thought of something else too (probably not the same thing you were though) and was going to suggest oatmeal or prunes. Sorry if this comment put anyone out of the "mood"
Nisperos? Sounds like a neesberry to me. Although now that I know they are called nisperos the name neesberrys makes more sense to me.
Had to try this but I didn't have any fresh veggies, so I made it with corn. So glad I did. It tastes great with just corn. Can't wait to try it with fresh veggies.
I have a friend who doesn't like mushrooms. She also doesn't like cilantro, fresh tomatoes, the ist goes on...... But back to the mushrooms, it's not even that she doesn't like the taste, she said that the idea of eating mushrooms is repulsive. She even claims to be allregic to them in restaurants to make sure they do not come anywhere near her food. Sometimes I wish someone would call her on that.
I know this is the opposite of the theme here but is my story.
When I was three I "accidentally " drank half a glass a beer when my dad wasn't looking (he was concentrating on mah jong). According to my parents I wobbled around the room for a bit and then promptly fell asleep.
I still love beer and I still promptly fall asleep after too much of it.
Completely unrelated but a ricer/food mill can also produce swoon worthy mash potatoes.
@toad3000...yes I am Canadian!
Is this some kind of sick halloween joke? Those are not smarties, those are rockets. Smarties are delicious candy coated chocolate buttons of which you must eat the red ones last.
A couple things:
I love that the peanutbutter bread has a segway, awesome
Love the peep birds
Just as the peanutbutter bread sat down on the bench, I thought to myself why don't the birds eat the bread? and then he started feeding himself to the birds.....very amusing.
I must follow dozens of food blogs, My favorite could be David Lebovitz or it might be A passion for food or Jin loves to eat. To hungry to decide......
@ Torontoeatseverything
I think you are wrong about Enoteca, I made a reservation just a few weeks ago.
My corn on the cob shaped corn zipper. At first I tried to tell people about it because I was so excited. But when I explained what it did and that it only did one thing, they were like "can't you just use a knife?". Now I use my zipper quietly and privately.
I know this is a loaded question. But I am going to be in New York for 2 days only and DO NOT want to waste my time or calories on a mediocre deli. I want to stay close to Soho, but have no idea if there is even one deli in that area. It doesn't have to be the best but a good one would be awesome.
I am thinking like pastrami, corn beef, pickles kind of deli.
TIA
I am going to a birthday dinner on Sat and the host said "don't dress too fancy, the teppanyaki will stink up your clothes". Last week I went to pot luck and over heard one of the other guest admitting to someone that she wore that dres so she could "pig out" in comfort. I some times where looser fitting pants if I know I am going to eat at a buffet.
Do you think about what you are going to eat later when you get dressed?
I love roasting veggies! Cauliflower, carrots, potatoes, onions....I could go on. One thing that has always baffled me though was how those chefs on TV can "drizzle" oil over the veggies and shove them in the oven and voila!
When ever I try to use a some oil on my roasted veggies the come out slicked with oil, so I stopped roasting them with oil even though every recipe I have ever seen says drizzle with oil.
Does any one else leave out the oil?
BTW when I saute brussel sprouts in bacon fat they do not seem overly greasy to me....very curious.
Cucumbers and radishes are the perfect, refreshing candidates for a salad that can improve while sitting in dressing overnight. The tangy, shallot vinaigrette I used as a marinade—just shallots, apple cider vinegar, olive oil and a big pinch of salt—is my go-to, and it never fails me. More
The ingredient list for Matt and Ted Lee's cheese spread reads almost like a 2nd grader's cafeteria prank. Cheese, ketchup, worcestershire, horseradish, Tabasco, and beer—how could that taste good? Yet this recipe, from their new cookbook The Lee Bros. Charleston Kitchen, is one of those magical recipes that just works. The balance of tart, spicy, sweet, and malty is totally on point, making for a dip so multilayered that it's impossible to stop eating. More
[Photograph: Yvonne Ruperti] Bite through the crunchy buttery graham cracker, the silky vanilla marshmallow, and the deep dark chocolate, and you just might find yourself muttering "Nabisco who?" Notes: Avoid overwhipping the marshmallow or it will cool down and... More
These savory mini muffins use both corn meal and whole corn kernels, plus dill for an herbal kick. More
Chewy glass noodles and ground chicken are stir fried with crunchy celery, ginger, and chilies. More
Why both baking soda and baking powder? Read all about it here. About the author: After graduating from MIT, J. Kenji Lopez-Alt spent many years as a chef, recipe developer, writer, and editor in Boston. He now lives in New... More
Apparently a Swedish-American tradition, bacon fat gingersnaps are a Cookfight gem. Sweet, smoky and spicy, their flavor sets them apart from any 'snap you've ever had. More
I came across this Udon Miso 'n' Cheese concept while experimenting for an event last fall in which a few non-Japanese chefs got together to make Japanese food. While messing around with the idea of udon risotto, I discovered that miso, butter, parmesan and wheat starch taste just like Kraft Macaroni and Cheese (in a good way). More
If you've only ever known mayonnaise in the form of the quivering jellyish stuff that comes in the jars with the blue lid, you're doing yourself a disservice. Like switching from briefs to boxers or walking to Mordor, trying homemade mayonnaise is the kind of thing that will forever change your life (or at the very least, your sandwiches). Today, we do it in 2 minutes or less, with a 100% success rate. More
I've been infatuated with Korean cuisine for years now but never really understood rice cakes. They always seemed so mushy, bland, and covered in sweet sauce. But a recent midnight snack at a Korean bar changed everything. Instead of boiled, these were grilled, so they had that crackly outer layer, which gave way to a tender and succulent inside. They were also tossed with this fiery red sauce, which forced you to keep a drink close at hand. More
Rice cakes are odd little things. Straight from the packaging they look sort of like plastic cylinders; raw, they sort of taste like them, too. But sauté rice cakes and they develop a crackly crust, while the insides become tender and almost creamy. More
This very special egg is best enjoyed bathed in a soy-sesame dressing with lots of crunchy fresh herbs and a bit of chili heat. More
Chicken and rice is a common combination that's seen in a variety of cuisines, each with its own twist. For this easy one-pot meal, this one is cooked until the chicken, broccoli and rice are tender. More
Spicy pineapple jam encased in a buttery, flaky crust makes for a unique breakfast treat. More
Don't ask for "Singapore Noodles" inside Singapore unless you want to be tagged as a tourist. Here's an authentic version of the dish. More
Short rib ragu may not be the first thing you think of when planning your holiday cooking; humble braises often take a backseat to large elegant roasts. But not much can beat the decadent richness of a properly braised pot of short ribs. Add a thick, mushroomy sauce as Minimally Invasive's winning recipe in the new Food52 Cookbook suggests, and you'll be on your way to making holiday meal history. More
Raw shredded kale makes a nutritious and tasty salad, especially when paired with toasted pine nuts, currants, and shaved Parmesan. It also holds up well, even with the dressing, so you can make it ahead of time. More
[Photograph: Chichi Wang] Adapted from The Best Chili Ever by J. Kenji Alt-Lopez. About the author: Chichi Wang took her degree in philosophy, but decided that writing about food would be much more fun than writing about Plato. She firmly... More
For my rendition of a traditional Maryland crab dip, I was actually inspired by the fiery Southeast Asian dish of Chili Crab, wherein fresh whole crabs are bathed and cooked in a spicy sauce of chiles and aromatics. The final dip is a Baltimore by way of Singapore concoction that is spicy and creamy with that "of the sea" flavor provided by the crab meat—a combination of flavors that will surely benefit any carrot stick, cracker, or chip. More
Caramel cake is a Southern comfort, and it's a no-brainer to see why: tender yellow cake is smothered with caramel. This recipe preserves the basic elements of the cake but includes a few twists to balance the sweetness and add nuance to the standard vanilla flavor. More
I ate at Andy Ricker's Ping a couple of times right when they opened in 2009. The food was a little hit and miss, but one dish was spot-on every time: the carrot cake. Not to be confused with the American dessert, Ricker's carrot cake is actually made from daikon and rice flour, and is sort of like Southeast Asian gnocchi. The dumpling-like cakes come stir-fried in a slightly sweet soy and garlic sauce, scrambled with eggs, bean sprouts, and cilantro. More
This is how you should cook an updated version of the classic stir-fried rice cakes dish. More
There's everything to like about this emergency cake: moist, chocolatey, and mixed right in the pan. More
Silken tofu drizzled with good quality soy sauce, chili oil, and sesame oil. To garnish, minced pickles, scallions and cilantro. More
Noodles swimming in a sauce of chili oil, black rice vinegar, soy sauce, and topped with chopped nuts, cilantro or scallions. It's a pretty wonderful noodle meal, in 15 minutes or less, served hot or cold. More
s
There are a lot of different pockets of fantastic Chinese food. The only problem is they are very spread out. Toronto is not a huge city but some the chinatowns are just outside of the city. Recommendations could depend on where you are based and what type of transportation you have available. In the general downtown area there are a few good places, yummy dumpling, mothers dumpling to name a few. For dim sum there is crown prince.
I recommend you do research on chowhound, the ontario board. There is a wealth of info there.