I'm trying for once to get a jump start on making Mothers Day plans. The only hiccup we have this year is that we have a 9 months old baby eating out with us. Can anyone suggest any kid/baby friendly restaurants in the Brooklyn,NY area. Someplace that a group of people who really enjoy good food would be excited about, not just a local burger/pizza place. thanks!
This year will only be my 3 time cooking a turkey. 1st time was an absolute success, second time not so much. This time I would like to get it right without stressing, so I need some help.
I want to try to cook the turkey split open (spatchcocked). I like the idea that you cook it at a higher temp for a shorter period of time. Also cooking it split open will leave me room in my oven for warming other things which is an additional bonus.
My worry is the recipe that I want to use is a Maple glazed, bacon trimmed recipe by Tyler Florence. I made this the first Thanksgiving and everyone is requesting it again. In the recipe you have to baste the turkey every 30 minutes with maple glaze. In the last hour you stick the bacon on the turkey and keep basting over the bacon. Off course this is all done at a much lower temp.
The turkey is going to be in the oven for about 60-70 minutes at 450 degrees. My fear is that if I baste with Maple glaze at 450 the skin will get burnt right away. What I am thinking is only to baste it once at about 45 minutes, than drape the bacon over the turkey right after. Maybe 5 minutes before the bird is done baste again.
My other question is if anyone has tried cooking a turkey split in half (spatchcocked); Did you brine or just season very well from all sides? I am wondering if it is necessary to brine the turkey since I will have so much more surface space of the bird to season when it is split.
Any general tips anyone has that cooked their birds this way please share them.
I love reading anything about food in general. I am subscribed to food magazines, and many food blogs. I read restaurant reviews online before going out, be it on Menu Pages or Yelp.
In the last few years seeing these words "nothing to write home about" just makes me cringe. Every time I see these words in a review of anything I want to scream. I find this phrase SO RUDE for some reason, it really makes me crazy.
Are there any phrases that you see online or in the media that drive you crazy?
Yesterday I was at my local Turkish market and I spotted a shelf of fancy infused oils. They had a small bottle of rich orange colored Pumpkin seed oil. At $15.99 it is pretty pricey.
Has anyone ever tried this oil?
My husband loves pumpkin, but for the price I hesitated worrying that if we don't like it I will be sad that I spent so much.
Also, if anyone has used it, what do you do with it?
Can anyone suggest a good bread recipe book.
What I am looking for;
Recipes that will be easy for a new baker to understand.
A book with not too many different types of flours used in each recipe, I don't want to stock 10 different types of flours in my tiny kitchen.
Pictures, lots of pictures. We have baked a few loaf of bread but I am tired of additionally having to search the internet for how to shape, roll, etc.
Anyone in the area of this new Italian "meca" today? Has anyone checked it out yet?
I'm looking forward to a trip over to check it out, but I want to make sure it is open before I walk over there on my lunch break in the sweltering heat.
Someone please review this place!
Me and BF are getting "legally" married this Sunday, actual wedding will be in November. Sunday is also our 6 year anniversary so I thought it would be nice if we had a small wedding cake that day.
I keep coming back to the recipe in Gourmet for Lemon Raspberry Wedding Cake, the ingredients sound so good. The problem is that the recipe is for 50, there will only be 6 off us. Also I don't bake often so I am fearful of dividing the recipe so that I get a smaller cake.
Can I just use a basic cake batter recipe? Any suggestions, or recipes that anyone can share would be greatly appreciated.
My fiance sent me a text this morning saying that a co-worker of his brought in home made empanadas. He also vouched that they were better than the empanadas from my favorite place in Hells Kitchen. Knowing how much I love empanadas, Dave offered to pay her to make a large batch for us
It is the one thing that I just don't have the patience to make & have just never mastered making, but I SOOOOOO love to eat.
That text made my day today, knowing that Friday I will have empanadas.
Does anyone else have a food item like this. Something that makes you excited before you even have it?
When I was a teen the bakery by my house in Brooklyn made this cake that I remember being called a "Black Forest" cake.
But in doing some research I am finding it wasn't a black forest.
The cake consisted of the same chocolate cake and whipped cream as a black forest, but instead of cherry filing, it had fresh bananas and strawberries layered with the cream between the layers.
Has anyone had a cake like the one I'm describing? Do you know the name of the cake? The bakery is no more, and with my birthday coming in a few weeks, I'm feeling nostalgic. Baking this cake is out of the question, I can't bake to save my life!
I have this constant problem; I buy fresh herbs and end up throwing half away. It's only the 2 of us, and though I cook about 5 days a week, I don't always get to use up all the herbs. Fresh herbs are so expensive where I live that it really makes me feel bad that so much goes to waste.
So my question is; Is it possible to freeze fresh herbs? If anyone has a good technique can you please share it with me.
I will try this Spring to grow some herbs on my window sill, but until than I need some help.
I have to fly from NY to LA on Monday, long flight. I have wanted to read both these books but will only have time to read 1. Trip is only a 1.5 days and it's a work trip, so I just need something to keep me busy on the plane, and maybe before bed.
So these are my 2 books that I want reviews for;
Waiter Rant and Service Included.
Anyone read either or both? Which would you think would be more captivating/entertaining for a long boring flight?
I need recommendations for some healthy cookbooks. My BF needs to loose 40lb in the next 13 months before our wedding. He eats lunch at work, and I make us dinner 5-6 nights a week. I dont use a lot of fat or cook very heavy, but I need some help with packing our meals with more nutrients and just generally cooking more well rounded meals.
Would appreciate any recommendations for cookbooks for this issue.
Has anyone been to this supermarket. My mom lives in Florida and randomly came across this market. She says they have fantastic cuts of meat at great prices, I have checked their websites and circulars and she seems to be right. Was just wondering if anyone has visited any of their stores in NY and if they are worth the trip.
I'm going to London for work, never been before and am traveling alone. Anyone know where I can eat a nice cheap lunch and a moderately priced dinner. There is a restaurant in my hotel, but I don't want to sit alone at a stuffy hotel restaurant.
Also, does anyone know of any grocery stores around Hyde Park where I could buy some snacks and drinks, hotel does not have a shop.
Thanks for any suggestions.
Instead of the spongy pieces of chicken covered in a sticky-sweet glop, this version of General Tso's Chicken from Eileen Yin-Fei Lo's Mastering the Art of Chinese Cooking features crunchy little nuggets coated in a spicy and pungent sauce, full of fragrant ginger and garlic.
There's more than meats the eye between these diminutive buns: Check out the science 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...
Note: This technique can be used with your favorite pizza dough recipe or with store-bought dough. It works best with a blow torch or a gas burner, but an electric burner will work as well....
I recently bought one of those Kyocera plastic mandolines—the cheap alternative to large French models—and it's changed everything. Never mind that a cell phone company makes it; this thing works. And it makes me look like a fast, skilled cook,...