That's a bit more cake than I need for Easter dinner. If I make just one cake, what's the recommended baking time?
Slow's in the Motor City!
Diced, sautéed, in a carbonara...
Eggs and popcorn (though not together)...
Anywhere anytime...
Eggs, sunny side up.
I'll take my bacon straight, thanks...
Just made it. Only deviation was that my brother bought unsweetened instead of bittersweet chocolate; instead of 16oz bittersweet I used 8oz unsweetened chocolate and 1c sugar (1T/oz). Oddly, the cake rose about half an inch above the springform pan, and that was having ditched a bit of batter afterwards--I had too much for the pan. I'll know tomorrow how it tastes...
Buffalo chicken mac n cheese...
Frito Pie from Andy's Chili...
Anything with bacon... ;)
I first became intrigued by martinis when I saw The Thin Man in college. While interning with GM, I tried my first martini. And, so, years later, when an actual martini bar opened in the town where I lived (Royal Oak, MI), I had to stop by--and have been a regular for the past fifteen years or so since. The bar is Goodnite Gracie's, sister ship to D'Amato's (right next door). I know the owners (who I knew long before they bought the place) and most of the staff; we have a small crowd of regulars for the happy hour on Fridays. If you're ever in the area, stop by and ask for Adam...
Sweet, smoky odors,
Distracting succulent ribs;
Is there a game on?
Eggs and popcorn (but not together)...
Slow's BBQ in the Motor City!
I think I'd just serve it rolled up, au natural, with toothpicks...
Favorite crowd? Our old dinner club...
Sounds delicious (especially as I keep a dish of bacon fat in the fridge for just such occasions) but I rarely have eight people over for dinner. If I cut the recipe in half, what would recommend as far as baking time?
Pasta with brie and jalapeno
Got a recipe for roasted red pepper soup, and figure I might as well use the jar I've got in the fridge. Problem is that the recipe calls for me to roast one pound of fresh bell peppers. It's not a one to one weight conversion, is it?
So, my partner's parents are now in an assisted living facility, which means he's been cleaning out their pantry. Among the items now finding a place in our pantry are a couple of bottles of bbq sauce--a smaller one of Open Pit and a larger one of KC Masterpiece. Of course, we can't just throw them out, since they are technically edible--so I'm wondering if there's a way to 'customize' them to make things a little more interesting. Adding chipotle? Coffee? Ideas welcome...
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Well, good luck with that. Ziplist also "powers" (better word: "wrecked") the Recipe Box over at Epicurious, which I've been using for a number of years. They gutted a lot of the functionality (including the filters, which still appear if you upload your own recipe), and the support email inquiry I sent about two months ago remains unanswered. If you check out the forums you'll see other dissatisfied Epicureans. I'll remain a loyal reader, but I'll other folks be your beta testers. Now, if it turns out Ziplist does have its act together, I'd love to figure out how to dump Epicurious and export my recipes over to here.