I have a piece of uncooked lamb in the freezer. How long can it stay there before freezer burn or something else makes it uncookable?
Last night I had dinner at Tom Colicchio's Craft in LA for food week. Overall it was good, but... my scallops has more than a few grains of sand in them. When the waiter came around to ask if everything was OK, I didn't say anything. I can't figure out if I didn't want to be a pain, or if I was intimidated. Anyone else had a similar experience at a well regarded restaurant, and what did you do?
I was cruising for a braised lamb recipe and came across this recipe for lamb ragu with artichokes, oven roasted tomatoes and basil (http://www.seriouseats.com/recipes/2009/05/lamb-ragu-with-artichokes-oven-roasted-tomatoes-and-basil-recipe.html) but don't understand part of the artichoke instructions. It says "2 large or 8 baby artichokes, trimmed" but then later on says "about 20 minutes for baby artichokes, 30 minutes for large artichoke bottoms". To me "trimmed" is cutting off the sharp points, but otherwise leaving them whole. Can someone please explain this to me?
I am looking for ideas for a sauce to go on a pumpkin ravioli. Preferably something that isn't a heavy cream. I got some amazing ideas for Thanksgiving leftovers last time I posted so I am really looking forward what everyone has to say.
Thanks in advance!
My Oh so awesome co-worker and fellow foodie just gave me a box of Abuelita. I love it as hot chocolate, but would love some other recipes. Has anyone cooked with this little gift from heaven?
I made my first Thanksgiving turkey this year and thanks to a great recipe and thermometer it was great... but I bought a turkey that was way to big, and now I have tons of leftovers!
What are all the more experienced Turkey Day preparers doing with their leftover??
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