Similar to Amir in Montreal that serves Lebanese fare?
(The website has sound. Visit at your own risk)
Thanks for all the tips seriouseaters,
I really found the ones about setting ground rules helpful, as it can save a lot of hassle in the future.
@PeanutButter: I'm at Greenbriar. I wasn't into the commute so I picked Greenbriar as my first choice, although Solin was one of my top choices too.
@toasteebagel: Thanks! I think I'll be in school for a long while to come too.
@HeartofGlass: Yep, I'm of Indian descent. The sad part is I can cook almost everything else, to a satisfactory level at least, except for Indian food. Good idea about the "cooking nights".
@CJ McD: Thanks for all the recipes. Those kinds of staple recipes will surely come in handy.
I made these today after reading the post =)
Three types: one with white chocolate, one with dark, and one covered in cocoa.
Can anyone experienced w/ chocolate explain why white chocolate just does not want to melt a lot, especially compared to dark?
Now I would put the mayo on the bottom bun to prevent bun disintegration.
I also agree with the double fry method. However, after the first fry, spread the potatoes out on a baking sheet and deposit them in the fridge for a few hours so the surface dries off.
you could use it instead of water to make rice with, stir in some shrimp/andouille/chicken, and you're good to go.
It should work out, try it.
If not, you can always drink it =)
Know any good places in Toronto?
4 apples, sweet and mushy (such as McIntosh)
6 apples (such as Anjou)
1 tablespoon of cinnamon
1 teaspoon vanilla
Do you mean pears?
according to them, it's a mixture of glucose, fructose and lactose. I don't know, however, how they got it to contain only one calorie per gram
I think sausage is under deeper scrutiny, because only good sausage on a mediocre pizza will benefit the pizza. Otherwise, the mediocre pizza will stay mediocre, perhaps with more meatiness.
Since I live in such a huge Punjabi diaspora in Canada (Brampton). the pizzas here can be gotten from Pizza Depot (a local chain) topped "Indian Style" with extra garlic, as well as chilies, ginger and cilantro. Needless to say, it's very good.
As well, Pizza Pizza has tried to cash in on this trend by offering pizzas with a chicken tikka masala sauce instead of a regular pizza sauce. It's satisfactory, but other pizza places (see above) have much better tasting pizzas.
The busta rhymes verse is metaphorical magic.
"The flies in my stomach, when I laid eyes on you, or was it infection manifesting"
There's another verse about his fingers and a funny fragrance that I won't paraphrase here. LOL
HFCS is creeping its way up to the Great White North as well. I usually buy sugar-free rye bread, but I decided to go after the multigrain bread, and the ingredients listed: "sugar and/or glucose/fructose". I've since noticed soft drinks, granola bars, and other baked goods (except for Dare cookies - try the double fudge) contain this notation, so we, as consumers don't even know whether it's sugar or HFCS. I can usually taste it in soft drinks and other goods where sweetness is the primary flavour, but its use as an additive is really unnecessary.
I've since reverted to buying house brand colas and drinks, which always contain only sugar, because they taste so much better.
I had a question related to SE Mobile that was the opposite:
Would it be possible to have a user account related setting or cookie to disable mobile mode (because going on SE takes me to the mobile site on my ipod, but I always prefer going on the full site).
Stolichnaya is good too.
Everything else is fair game.
I remember when kids in my school were sniffing pixie sticks. Needless to say, they were banned afterwards.
I get too lazy to can, so I just make peach butter and it lasts a few weeks in the fridge.
Take peaches, do not peel, just halve and seed.
Place in pot in one-two layers (if they don't fit, use bigger pot)
Add about a half inch of water, just so the peaches facing the burner do not burn.
This is also the time to think spices, cinnamon, cardamom, cloves, even chili powder (I tried it, it was pretty good). Add whole spices to your preference to the pot.
Simmer uncovered on low, stirring every 4-5 minutes, until peaches soften to a mushy consistency.
Don't worry about the water, it will evaporate.
Strain the peach mixture through a mesh sieve. Discard spices.
Turn the heat to medium-high, add the strained peach puree back to the pot.
Add sugar to taste (usually one part sugar to three parts peach puree).
Stir vigorously until quantity is reduced down to half.
Let cool in the refrigerator.
You now have peach butter.
It can never be a 100% but here are some tips you can use:
Keep it protected (preferably wrapped).
Ship according to the calendar.
Make sure that the container is not contaminated with other previous jams/jellies and is perfectly clean.
p.s. This post was sarcastic, just so you know, I've never canned anything acidic in my life.
I think FN should inspire home cooks to be better, and if not better, more innovative, and even if not that, different than their daily bread and butter cooking. Something like Ina, or even Giada (her recipe difficulty is lower than her top, but they usually turn out pretty good), or Alton, where you learn something new, and not have to watch an old woman grope other party guests in a drunken haze.
4. Equal parts tomatoes, cucumber, feta cheese, red onions. All cubes in roughly the same size, except the Onions if they are too pungent for your liking. You could add lettuce if you like (I usually don't).
For the dressing:
1 part lemon juice
2-4 parts olive oil
some yogurt if desired (1 part)
If you like, you can add more yogurt, lemon zest and garlic to the dressing and use as a marinade for the chicken.
As well, I found the address for the best laddoos in India. coincidentally, I had the box at home. It's:
Banarasi Mistan Bhandar
128/4 D Block, Kidwai Nagar Main Rd.
(near hanuman mandir), Kanpur
I spent my childhood there, and most spices or spice blends are cheaper here than they are in India for the same brand, but I live in Brampton, Canada where the population is predominantly South Asian so that might have something to do with it.
When you go to Jaipur, make sure you get the Dal Kachori. It's a deep fried flatbread stuffed with lentils. Wash that down with some sweet lassi. Rajashthani lassi usually has some sweets floating around in it making for a great dessert/drink in one.
When you go to Delhi, make sure to go to the Roopak spice store in Karol Bagh, because you will see just about every spice, spice mix, and spice blend in the Indian culinary universe there.
Be sure to pick up Amla Murabba, which is gooseberries preserved in syrup. They are usually available in most grocery shops, as well as the Roopak store.
I would have more than 35 of bagels, coffee cake, tea, coffee, and OJ. As for cream cheese and granola, stick with 35 because people are not likely to have more than one serving of those items. Yogurt and salmon would probably do with 25-30 servings each.
That was my old account, and firefox auto signed me in it by accident., My apologies
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