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New Jersey Dispatch: 99-Cent Swad Micro Curries Tasting
The Indian restaurants where I live are TERRIBLE so I've come to rely on the pouches at Trader Joes when I crave Indian. I think they are on par with the take out I used to get in NYC.
Pantry 'Ghosts': Do You Have Them?
My ghosts are from former housemates and are things that I'd never buy but that I can't bring myself to get rid of: a large can of mackerel, canned green beans (thinking of the texture icks me out), generic mac and cheese, and expired cranberry sauce that we resolved to open at thanksgiving but managed to forget about. Any ideas for the mackerel?
Popcorn Poppers
I make popcorn on the stove all the time without any problems and never shake the pot. Have you tried using a thick pot and not shaking?
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Cook the Book: Eugenia Bone's 'Well-Preserved'
blackberries, tomatoes, dill beans
New Jersey Dispatch: 99-Cent Swad Micro Curries Tasting
The Indian restaurants where I live are TERRIBLE so I've come to rely on the pouches at Trader Joes when I crave Indian. I think they are on par with the take out I used to get in NYC.
Pantry 'Ghosts': Do You Have Them?
My ghosts are from former housemates and are things that I'd never buy but that I can't bring myself to get rid of: a large can of mackerel, canned green beans (thinking of the texture icks me out), generic mac and cheese, and expired cranberry sauce that we resolved to open at thanksgiving but managed to forget about. Any ideas for the mackerel?
Popcorn Poppers
I make popcorn on the stove all the time without any problems and never shake the pot. Have you tried using a thick pot and not shaking?
Must Stops in San Diego, LA, SF, Portland, Seattle?
In Portland I totally second Higgins as the place to go for a splurge or a meal at the bar, it is amazing. Don't miss Toro Bravo for the best tapas I've had in the US. Pok Pok is a really authentic and unique Thai place, and make sure to sample some of our many locally brewed beers.
How Often Do You Eat the Same Meal?
I love to cook, but BF and I eat variations on the same meal over and over- ie: rice and beans with lots of tasty add-ins usually show up at least once a week since we love it. We also tend to go on kicks of tinkering with a recipe or idea until we are happy with it. I rarely plan meals and try to use up ingredients, so if we like something it is bound to show up a lot.
Seriously Delicious Holiday Giveaway: Edible Chocolate Box from Charles Chocolates
my favorite since I was about 7- flourless chocolate cake, made by my dad
Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box
Discovering how delicious barbeque is after not eating meat for 10+ years.
Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham
grainy mustard, something pickled/spicy, tomato
Seriously Delicious Holiday Food Giveaway: Russ & Daughters
Toasted sesame bagel with cream cheese, lox, tomato, capers, a little onion, a squirt of lemon, and black pepper.
Stranded in an airport.
I was just stuck at PDX for 14 hours and ended up eating Wendy's for the first time in my life. Big mistake, I felt really terrible for a few hours afterwards. Next time I'll step up and eat at one of the brewpubs.
Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box
After not eating meat for 10+ years, I discovered how amazing a little pork can make almost any dish, especially sausage from Ottos.
Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box
Discovering the joy that a little pork sausage can bring to a meal after 10+ years of being meat-free. Pork is by far my favorite meat :)
Seriously Delicious Holiday Giveaway: Southside Market Sausage
I just drove cross-country and had amazing barbecue at Arthur Bryant's in Kansas City. YUM..
Must-Go Places in San Francisco, Portland, and Seattle
Higgins is my favorite spendy restaurant in Portland, but this is the best town for cheap eats! Toro Bravo has AMAZING (and well priced) tapas, and you shouldn't miss a local brew pub (Lucky Lab is very Portland.) Stumptown Coffee is great for a pick-me-up and the Stumptown Annex (on Belmont) has daily cuppings. My favorite hidden gem is a total pit of a taco shack on SE 82nd near Woodstock called Urapan- the best salsas and tacos al pastor I've ever had. Have fun!
Sichuan Peppercorns
I try to to keep a mixture of ground sichuan peppercorns and salt on hand. I love using it on salads, especially with lime juice on shredded carrot salad. It can be really fresh and unexpected. I adore sichuan peppercorns!
Serious Easter Artisanal Chocolate Egg Giveaway
My birthday usually falls during Passover, so flourless chocolate (birthday) cake.
See's Chocolates: Have You See-n the Light?
Their chocolate lolly-pops are just like sucking on an amazing brownie.
The Best Worst Restaurant Names Ever
"Lovely Hula Hands" serves NW local food in Portland OR. It is supposed to be very good, but I hate the name so much that I refuse to try it. Any thoughts on what they are getting at with the name?
Seriously Delicious Giveaway: Zingerman's Gift Certificate
I love all cheese, but tonight my favorite is a nice strong blue from Rogue creamery.
Seriously Delicious Holiday Food Giveaway: Russ & Daughters
My favorite is pretty much what is in the give away- some variation on a bagel with tons of goodies on top.
New Jersey Dispatch: 99-Cent Swad Micro Curries Tasting
I tried the okra...I don't know if "firm" was the right word, but it wasn't slimy for me at all, it was pretty well held together and with a good flavor. I was quite satisfied with it, in fact. I noticed a lot of steam when I took it out of the microwave, leading me to suspect a lot of water is supposed to evaporate.
Cook the Book: Eugenia Bone's 'Well-Preserved'
asparagus, green beans, corn, and different jams would be my top choices. I would love to win this! In fact I was thinking of having my husband's grandmother teach me how to can.
Cook the Book: Eugenia Bone's 'Well-Preserved'
Thank you for participating, and congratulations to our winners:
geekbearinggifts
wmoss
syannelovovna
kuromu
hdasio1234
Winners have been notified by email and also appear on our Contest Winners page.
Cook the Book: Eugenia Bone's 'Well-Preserved'
I am trying my hand at vegetable gardening this year, so I'd like to be able to preserve tomatoes, corn, pickles and green beans. I'd also like to preserve fresh local fruits in season.
Cook the Book: Eugenia Bone's 'Well-Preserved'
I would like to know how to preserve yellow squash. Like many others on the comments, tomatoes too.
Cook the Book: Eugenia Bone's 'Well-Preserved'
Because of their short growing season in Ontario:
Strawberries, blueberries, raspberries, cherries, peaches.
Cook the Book: Eugenia Bone's 'Well-Preserved'
I would like to can more tomatoes in different methods. Often in the summer there are many more than you can use & they can be expensive in the winter. There are so many different ways to use tomatoes!
Cook the Book: Eugenia Bone's 'Well-Preserved'
My mom still cans and I always liked the canned tomatoes she does. That would be number 1. A close second would be dill pickles with both the cucumbers and dill coming from the garden. I love dill in the garden just for the fragrance will weeding.
Cook the Book: Eugenia Bone's 'Well-Preserved'
My family would be happy with peaches
Cook the Book: Eugenia Bone's 'Well-Preserved'
I would love the chance to win, thanks.
erma.hurtt@sbcglobal.net
Cook the Book: Eugenia Bone's 'Well-Preserved'
I'd like to can marinara made from scratch with fresh tomatoes from the garden. I tried to make it a couple of times for the freezer, but it didn't work out well. Thanks for the offer!
Cook the Book: Eugenia Bone's 'Well-Preserved'
love to can jams and preserves
Cook the Book: Eugenia Bone's 'Well-Preserved'
pomegranate preserve, that would be great!
Cook the Book: Eugenia Bone's 'Well-Preserved'
I want to be able to can my own spaghetti sauce and salsa.
Cook the Book: Eugenia Bone's 'Well-Preserved'
I'd love to learn jellies, plus I get TONS of veggies through a CSA and I would love to figure out something for radishes, daikons plus greens like kale.
Cook the Book: Eugenia Bone's 'Well-Preserved'
A decade ago I canned a cucumber relish that was beyond delicious. I'd love to expand my repetoire, especially now that I live in the country and have plenty of space to grow my own.
Cook the Book: Eugenia Bone's 'Well-Preserved'
I'd love to learn to can tomatoes, green beans, strawberries, and raspberries :) *Thanks* for the giveaway!
Cook the Book: Eugenia Bone's 'Well-Preserved'
artichokes, strawberries.
Cook the Book: Eugenia Bone's 'Well-Preserved'
I'd love to put up tomatoes and okra for soups and stews in the winter. Would also love to put up some fresh berries or jams/relishes!
Cook the Book: Eugenia Bone's 'Well-Preserved'
Pickled vegs. and savory jams & jellies
Cook the Book: Eugenia Bone's 'Well-Preserved'
Peaches, pears - any fruit. It tastes so much sweeter than the commercial cans.
Cook the Book: Eugenia Bone's 'Well-Preserved'
cucumbers. when i lived in maryland, i had so many cucumbers i had no idea what to do with them, so i made refrigerator pickles all summer.
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blackberries, tomatoes, dill beans