Cook the Book: Wine Bar Food
frozen grapes, or brie en croute with apples.
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The Ten Most Recent Comments By bobcatsteph3
Anyone been to a Ruth's Chris?
Have you been to the Chop House in Cleveland? I would take that over Ruth's Chris anyday, the prices are better, and in my opinion the quality of meat is the same.
As others have alluded too, you'll get a good meal, but there are other places I'd rather go for a great steak dining experience.
Since Chop House is also a lot cheaper you perhaps tack on an Indians game or something to make a day of it?
Cook the Book: Cowgirl Cuisine
Too hard to think of one, from leaving cute notes in my lunchbox as a kid, to baking cookies for most of my dorm during college, to feeding me anything I could stomach at all hours of the night when I spent the previous two years sick in bed, she has always gone above and beyond to satisfy people, especially me, her youngest with food.
I'm a huge fan of her baked goods, she makes a mean frittata for Sunday brunch, and her chicken soup can fend off the worst of colds and post surgery nausea.
Pie crisis: Why hasn't it set up yet?
Good recovery!
I'm sure once you try it, you'll never go back to the boxed pudding mixes again! At least now you know how to get the right consistency for next time, it does take some elbow grease while whipping, but the end result is usually worth it! Now I'm craving choc. cream pie!
Pie crisis: Why hasn't it set up yet?
Was it thick when you put it into the shell? I haven't made chocolate cream pie, but often make vanilla cream for banana cream pies and the mixture thickens significantly when you are whipping it on the stove. It's a highly noticable difference, and not soupy at all when poured into the crust, but for lack of a better term, pudding-like.
Also my recipe (per America's Test Kitchen) calls for cooling it at room temp for about an hour with plastic wrap on the surface, then transferring it to the pie crust, then into the fridge for about 3 hours. Hopefully with time it will thicken up for you!
Purple cauliflower?
I'm dying to get my hands on purple cauliflower, carrots too! I was a sucker for the green ketchup too, I'll be brave enough to admit.
I recently read the colored varieties may even be healthier than the plain ones. http://www.dailymail.co.uk/pages/live/articles/news/news.html?in_article_id=514799&in_page_id=1770
Enjoy!
What side is your bread mayo'd on
Both, unless like dbcurrie said two spreads are involved, then it's top and bottom separate. I truly do enjoy the mayo! In fact, I'm pretty fond of most condiments!
Speaking of Mayo....Mayo or Miracle Whip?
Both, I love the MW on sandwiches, burgers, and egg, tuna, and macaroni salads--I like the tang it gives.
For most appetizers, dips, and spreads, homemade mayo.
In Videos: Robin Williams' Deranged Character on 'Law & Order: SVU' Is Locavore
I also enjoyed watching this episode. I was excited for Robin Williams but elated when I saw Mo Rocca too! I had a good chuckle when he said he was a locavore.
Cook the Book: Lidia's Italy
For dinner I like to impress with marinated flat iron steaks with sauteed mushrooms and onions, scalloped potatoes and/or broccoli or cauliflower gratin. Or Shrimp Fra Diavolo with garlic bread and stuffed mushrooms.
For dessert a good old cherry pie, NY Style Cheesecake, or rhubarb galette always get rave reviews!
Responses to Comments by bobcatsteph3
Cook the Book: Wine Bar Food
Not a big fan of Champagne, but strawberries or cheese would improve my opinion.
Cook the Book: Wine Bar Food
Cheese and crackers, there are outdoor plays during the summer and champagne, cheese and crackers are perfect!
Cook the Book: Wine Bar Food
pizza sounds awesome. i'll go with the classic oysters.
Cook the Book: Cowgirl Cuisine
My mother makes homemade ravioli and Italian spaghetti suace and meatballs to die for. She's Sicilian
Cook the Book: Cowgirl Cuisine
Stuffed artichokes smothered in tomato sauce.. YUM.
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