I have half a can left of Thai Coconut Milk I used this weekend to make Pina Colada's. I need to use it up and I'm not going to make my usual Tom Ka Gai soup. Any suggestions? I know it goes well with shrimp but I'm not really a curry person. Thoughts?
A previous thread regarding a "salad remix" inspired me to write this. I made a Braciole for Mother's Day (first time!). It was fabulous but I had a lot of leftovers and didn't want to just reheat it and eat it again so I wondered what I could do to turn this into something slightly different.
I decided to put the leftover slices covered in tomato sauce into my slow cooker with some diced carrots and celery, some seasonings and some beef broth. I simmered it for an additional 3 hours or so and VOILA! Swiss Steak! Sure, it was a stuffed swiss steak but it turned out so good my hubby proclaimed the dish better than the original. So, anybody else have any successful and interesting remixes like this?
I've got 2 green tomatoes that I would like to slice and fry up. This is a request from hubby...however, I have never fried green tomatoes and am finding several different recipes for them, from using cornmeal to buttermilk to just flour and frying them in anything from butter to vegetable oil to olive oil. Can anyone tell me what is the most authentic (or best result) way to batter and fry them?? Thank you!!!!!
I'd like to order some cheese online from Artisanal in NYC and would love to hear some suggestions please. Looking for about 4 different ones. Nothing over the top expensive. Can you guys suggest some of your favorites? I love any kind of cheese so there are no boundaries regarding taste preference. Thanks for your help!
Ok, so what's the big deal about Ramps? Honest question...I've only ever known them as Spring Onions but didn't really pay much attention to them before. Now all I read about is how great they are. I love green onions and honestly would like to know how you guys use your Ramps. Are you just using them like you would green onions in any recipe or doing something different with them like making them the star ingredient? Going to the Farmers Market today and plan to get a bunch so any comments, recipes, ideas are appreciated! Thanks.
The Disgruntled Foodie topic got me thinking...I'd like to know what guilty food pleasures do you have? I'm not talking about weird concoctions or high end stuff. I'm talking about common foods that you're almost embarrassed to admit you like to eat! A few people mentioned their love for the orange hued Kraft M&C. That's the kind of thing I'm talking about. Sure, you'll make Coq Au Vin or roll your own Sushi but what types of common things do you like that will never go out of style in your house??
Per JustAnotherDave's reply to the Mustard Topic regarding what condiments should or should not be refrigerated....I realize that some items state REFRIGERATE AFTER OPENING. But what really needs to be refrigerated after opening? I have Thai Sweet Chili Sauce in my pantry. I did not put that in the fridge once I opened it. I did put my Sesame Oil in the fridge because I've read it can become rancid otherwise. All my vinegars? In the pantry. Soy Sauce? In the fridge. But does it really need to be? Discuss!
I need some ideas for an Easter side dish. Hubby is dieting and I'd like to make one carb but can't decide what! We don't normally eat that many carbs anymore and I really want it to count if I'm going to make something with potatoes or pasta. Any ideas for something that's not TOO fatty but also delicious and memorable? It's only the two of us and our 2 year old so I'm not looking to feed an army. We are having ham as our main dish and probably green beans w/ bacon, glazed carrots and some sort of salad. Thanks!
Looks like NBC may already be pulling the plug on The Chopping Block. The show was getting beat in the ratings by Univision! That's bad. I taped the first 3 episodes and sort of made it through the first but didn't watch the rest. I liked MPW but somehow the show just didn't spark my interest. What went wrong? Does anybody care?
I'm fasting today...don't ask why. But I find myself still coming back to my beloved food blogs, pictures and all. Even received TODAY of all days a cookbook I won from Serious Eats and couldn't put it down. Any suggestions to help me make it thru the next 24 hours with just a liquid diet? I can have broth, jello, popsicles, etc. No dairy. I think it's mind over matter really....I can do it!!!! Need some encouragement from my fellow foodies!!!
I really need to (finally!) invest in a good quality knife. I have always heard German knives were the best but have recently started leaning towards Japanese knives. I prefer a 5 1/2" Santoku (I have little hands) over the classic 7" Chef Knife. I would love to hear anyone's comments as to which brands they prefer.
What happens when you combine Easter Candy with a Choco Taco?
I have never been a picky eater. Growing up, I would eat anything; raw oysters, rare steaks, brussels sprouts, lima beans, no problem. Thinking back, there is only one food that I can remember refusing to eat, and that was...