New England traditional cooking has the "boiled dinner" aspect... boiled lobster, pot roast, etc. Things you might miss: mexican restaurants are a bit more americanized; chinese food is different (different names and foods with same name being different); chocolate bars are not the same (missing rocky road, uno, and abba zabba to name a few). new england lacks the citrus aspect of lemon or orange trees... gear up on the apple, strawberry and blueberry. Fish is shipped from the fishing towns to the world, so you have to find a place that keeps it local - lol.
I hope this helps a little at least.
fire contained in a pan, while scary, is not usually going to kill it. unless.... it was **very** hot (warping, holes) or its got some weird coating on the metal (scraped, peeling, color change).
hows it look? if you re-season it, does it look normal again? it would help to know if it was non-stick in the sense that it had a coating you did not create...
white chocolate is candy not chocolate and ranks below milk and dark. however, it is better than, say, candy corn.
oh... i see you found an answer with the molasses. was it hermit-like? cookbooks passed down through family tend to have all the answers, anyhow. :)
chewy ginger cookies. mmm... those were the best! mind you the ice cream is probably best being fruity or monotone to let them shine.
pakoras. really its indian food for the cauliflower (yum) or doused in balsamic vinegar to choke it down.
pic so you understand.... http://i349.photobucket.com/albums/q371/d-k-photos/Snacks/Califlower-Bhajji-Pakora19.jpg
hot/cold smoke? bacon or canadian bacon can be a cooler process... same with the smoked fish mentioned later. our smoked salmon is really a cross between grilled, jerky (because of the flavoring imo), and smoked... the fire likes to be 225-250 in our weber 721001 18.5" and while the vents allow control, ive not seen it stay below 200F.
awesome thing... on saturday, we smoked corned beef, then some chickens, then had s'mores. cant do that with your indoor electric.
I didn't know what wasabi was and they give you the big ball at the sushi restaurant... so i had some. first time it was a serious cleansing experience. its a different hot from peppers or ginger. I could not breath. Anywho... I found my breath eventually.
snakes to honor a snake killer.
its my version of irony (and from the googling to find us a decent recipe, i guess bon appetit's, too).
http://chefrandyking.com/2012/07/31/rattlesnake-recipe/ was the best i could see for a rattlesnake - most appropriate as an american and i like that this guy was defending his neighborhood bunny rabbit.
go, shoneyjoe. to be honest, i see a recipe in grams and ignore it. i get that my scale does both, but I am not going to...
I believe they are different things. chili is about the tomato, spice (chili peppers), and beans. meat optional. other veggies (than tomato) optional.
Sephie's Papa is right: with ground meat, its a sauce; with meat chunks, its a stew.
cheese. chips. chocolate in small doses (m&m's reeses chocolate chips etc).
we do an angel food cake (12 whites) and creme brulee (12 yolks) to use up a dozen. also, frittatas, omelettes, breakfast burritos, cakes of many kinds, hardboiled and pickled.
ham, mushrooms, eggplant, and garlic are toppings I will only get from some places. ham and mushroom is quality (canned vs "fresh"). eggplant and garlic arent available everywhere.
also, green peppers I am particular about being under cheese or pre-cooked (not roasted on the pizza) but given a choice I don't get them at all.
re-read. sorry. and disappointed in the item. needs a better counterbalance.
i see. height issue. we use Kingsford Stainless Steel Beer Can Chicken Roasters. but we have the room for upright on the grill. can it balance the turkey if you do it upside down to brown the breast skin?
it just stays there til you need it. dry it, freeze it, tussle it and breathe in its parfume...
I get the pancakes to eat right away. His wait and slightly cool since he is cooking.
Now mind you, if i follow the written recipe he uses, its not going to turn out the same even if he were around to help in the cooking process - he ups the sugar content and changes some other stuff where he knows the actions by memory.
no. im glad i was not trying to be your friend in high school. although, the challenge would not have been as hard for me... i would have draped you (or your favorite couch) in bacon and left the moment the challenge was given.
i used to love doing that to bread rolls in restaurants... flattening and then eating. weird to use leavened bread and flatten it for an indian-based stuffing since so many indian breads are naturally flat. but whatever...
chocolate popsicle. they are really cold. the fruity popsicles are good too but the juice sucks out of some of them and thats not enjoyable.
1. "The Science of Good Cooking (Cook's Illustrated Cookbooks)" [Hardcover]
pretty straightforward and smart. sections read or skip easily. you dont feel like its written for a kid.
2. "[Local City] Chef's Table: Extraordinary Recipes from [Nickaname of City]"
aka http://www.amazon.com/dp/0762778105 depending on where in the world they are since it makes more sense that a way.
i love investigating local places and think this will be advanced but probably not something they got for themselves. belongs on a coffee table or in the kitchen.
3. Wild Sweets Chocolate: Sweet, Savory, Bites, Drinks [Hardcover]
I like the idea of am ingredient book and its got odd people writing it - clear from the photos already avail and a nice eclectic collection of recipes - savory and sweet which is essential imo for a chocolate book.
"It will taste of sadness." love that, belinskaya!
its so true. when you want one thing and get something close it will not make you happy. the only thing to do is go random and be pleasantly surprised or be already disappointed.
instead of berry berry kix, go for blueberries and honey nut cheerios. your brain will not complete the comparison.
we usually do a jack, because its what we have to shred. honestly, you could use farmers goat cheese, brie, parmesan, or really anything.
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