Serious Eats - seriouseats.com

Got around to making these last night. omg. The BOMB! Didn't change a thing.

W.W.T-bone.D

Perhaps this is a dumb question, but how do restaurants that don't cook to order do risotto? Don't they parboil the rice, or something like that?

me likey!

I'm thinking harissa in place of the dried chile mixture. Less work for about the same (IMO) flavor profile.

My mom absolutely hates cooking. Needless to say I didn't get an appreciation for it until I was out on my own. It terrified me until I was ~29 when I was actually responsible for just me and no one else. Since then I've learned to LOVE cooking and do everything I can to expand my food knowledge. Now my mom wonders if I'm even her daughter :)

Good call on the TJ's Wasabi Mayo. I have that one in the fridge. In my cupboard there's:
Sriracha
Sambal
El Yucateca Red
El Yucateca Green
Harissa
Variety of red pepper flakes

Another vote for JaK's Grill in Seattle.

People - look at the original Good Eats episodes. He's just as skinny as he was back then. I think he looks fine and have commented to my husband that he finally lost the weight he gained on his motorcycle & eating travels. Good for you, Alton!

As a child I was given a Disney Cookbook. It had wonderful things in it like english muffin pizzas and banana splits. Unfortunately my mother wasn't much of a cook herself, so I just stared longingly at the pages. It wasn't until 20+ years later that I found myself LOVING to cook and have accumulated many books since.

Vietnamese Spring Rolls: http://allrecipes.com/Recipe/Vietnamese-Fresh-Spring-Rolls/Detail.aspx. Eliminate the shrimp, add juliened carrot and sliced avocado. Also, I use the Sweet Chili Sauce from Trader Joe's. It's in the bottled sauce/marinade section and is a bright orangish red color.

I rarely have fresh chicken on hand as I buy individually frozen wrapped breasts from Costco. When I need quick meat for chili, enchiladas, etc, I grab 2 of the frozen breasts straight from the freezer. I place them in a saucepan (unwrapped, natch) with a 1/2 coarsely chopped onion, a few garlic cloves, and around a teaspoon of whole peppercorns. Cover this with water and turn on high until it simmers. Once simmering, I turn down the heat to retain the simmer and continue cooking for about 15 minutes. Chicken cooks through and retains moisture with no probs.