Cook the Book: 'The Best Barbecue on Earth'
Probably Argentina. Mmmm...beef.
Serious Eater Profile
Get to Know a Serious Eater.
azured00's Profile
The Ten Most Recent Comments By azured00
Homemade yogurt -- my first attempt
I've been making my own yogurt and it's just so delicious. The first time I made it, I used powdered milk that was really old -- and it all tasted fine in the end. Lately, I've been using Alba (?) brand powdered milk. It comes 3 pouches per box. I combine 1/2 gallon milk (I use organic) with one pouch (1 c, I think) powdered milk (not organic -- I can't find organic) and a drizzle of honey, then heat to 120F. I add some of my last batch of yogurt (amount varies, depending on how much I have) and instead of doing exactly what Alton says, I put a heating pad in the bottom of a styrofoam cooler on low, then put in containers of yogurt-to-be. I leave it overnight and it's magically delicious. The cooler stays at about 100F. My initial starter a couple of months ago was Chobani plain yogurt. I've been getting beautiful berries from my CSA, so I combine about 1/2 c of berries, 1/2-1c yogurt, 1 tbsp wheat germ, and a drizzle of honey (if the berries are a little tart). It's so good.
Zucchini, I want to like you!
As tomatoes are coming into season soon here in NY, try this. It's outrageously delicious!
Vegetable Tian
Copyright, 2004, Barefoot in Paris, All Rights Reserved
Show: Barefoot Contessa
Episode: Turkey - Not Just for Thanksgiving
This recipe is available for a limited time only. Why?
Good olive oil
2 large yellow onions, cut in half and sliced
2 garlic cloves, minced
1 pound medium round potatoes, unpeeled
3/4 pound zucchini
1 1/4 pounds medium tomatoes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh thyme leaves, plus extra sprigs
2 ounces Gruyere cheese, grated
Preheat the oven to 375 degrees F.
Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.
Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.
All American Drive-In
Happy to see this place reviewed. It really is a treasure. I live a couple of towns over and trust me when I say it's worth the 20 minute drive.
10 Tips for Homemade Ice Cream Success
I want to emphasize that the "batter" should be as cold as possible before putting in the maker or else it just won't freeze (unless you have a maker with a freezer). If you're in a hurry, put the batter in a metal bowl or pot in an ice bath and mix it around. However, I've heard that ice cream is best if you can 'age' it overnight in the refrigerator. I think I heard this from a NYC pastry chef on WOR Food Talk.
Cook the Book: The Splendid Table's How to Eat Supper
Ina Garten: Can we be friends?
Guerilla Gardening
I love this idea. I've often thought about it, but don't have the guts to do it myself.
A great meatball recipe?
Oh, and add some spinach and make with turkey. They're so good that way. The best I ever had were made by my sister according to our adapted Ina Garten recipe using turkey only.
A great meatball recipe?
Ina Garten's recipe is the best I've found. I've changed things slightly after making the recipe many times, but it's a good starting place.
I often use 'meatloaf mix', which I find in my supermarket. It's equal parts of beef, pork, and veal. I leave the crust on my bread and cube it, then soak it in milk. I add the milk and bread in together, even if there's some excess milk. I usually bake my meatballs, instead of frying, but if you have the time and the motivation, the best thing to do is to make the meatballs, then roll them in dried breadcrumbs and (deep) fry them.
In Gear: Hacking Mason Jars
I buy my mason jars at the local 5 & 10 store. I shudder as I type, but I've also seen 'em in Wal Mart. For those of you wondering about lids, you just need the metal rings (these are reusable) and the metal discs (these are SINGLE USE only if you want the jar completely air-tight). I also have seen plastic lids, but you cannot use these for canning as they do not seal 100%.
Responses to Comments by azured00
Cook the Book: 'The Best Barbecue on Earth'
Thank you for participating, and congratulations to our winners:
forkmtn
grahamred
manali98
chcannon
french tart
Winners have been notified by email and also appear on our Contest Winners page.
Cook the Book: 'The Best Barbecue on Earth'
I'm thinking Australia for some shrimp. It's gotta be good or the phrase wouldn't be as popular as it is, right? :-)
Cook the Book: 'The Best Barbecue on Earth'
Although I am biased toward American BBQ in all of its forms, I'd try Brazilan churrasco and the Korean versions.
Cook the Book: 'The Best Barbecue on Earth'
I'd go to Memphis and Austin, definitely Korea (I once had Korean bbq-ed rice that was amazing) and then home to my parents' house for cedar planked salmon. So good!
Cook the Book: 'The Best Barbecue on Earth'
I would go to South Korea first for kalbi.
Cook the Book: 'The Best Barbecue on Earth'
I would take my tour in the good ol USA....Texas, New Orleans, Hawaii...just to name a few of the hot spots on my list.
michele3873(at)msn(dot)com
Cook the Book: 'The Best Barbecue on Earth'
Uruguay for some Asado-Uruguayan Barbecue. garrettsambo@aol.com
Website:
Location:
About:
Favorite foods:
Last bite on earth: