Team Yulekake here. For Christmas morning breakfast, toasted.
Holy crap on a cracker. I saw this recipe this afternoon, made it for dinner tonight, and I'm hooked. Easy and delicious. @Shurlburt: the liquid does thicken up quite nicely, and pretty quickly too. I'm glad I put in the full cup.
Years ago, when I was working in home health and pregnant in the middle of summer, one of my patients' wives made me a huge glass of canteloupe agua fresca. She hardly spoke any English but she must have looked at my flushed face and decided I needed it. It was one of the most delicious things I have ever tasted. The occasional treats and generosity from people who often had very little--I miss that about the job.
This movie got terrible reviews, but I loved it: "Simply Irresistible" with Sarah Michelle Gellar (this should surprise nobody, what with my having a moniker like "buffy"). It was similar to "Like Water For Chocolate" in that the main character infused the food she created with whatever emotions she was feeling. I thought the imagery was beautiful. Also, I wanted to make caramel eclairs afterward.
@lewyintheuk--Thank you!! It's a big YAY for me. My favorite See's candy is the white chocolate and key lime truffle. And white chocolate chip and macadamia cookies don't suck either.
@cycorider I have experienced the same thing! I notice an immediate difference in my energy level during my morning run if I have skimped on carbs the previous day. Very few of them are refined, but I need my carbs, dammit. The paleo thing is too extreme. And I find it humorous that the paleo/crossfit crowd conveniently ignores the fact that our paleolithic ancestors got a lot of their protein from insects. I have yet to see a recipe for grubs or grasshoppers on any paleo-themed Pinterest boards...
It's the only way I make ranch or french onion dip. Ditto on the tip for using Greek yogurt, 1:1 ratio. It's better with full-fat or lowfat yogurt than nonfat, but nonfat is still pretty darn tasty.
Would something like this work with, say, eggplant? I have a deep-seated hatred of mushrooms.
New Mexico chiles are ever so slightly spicier than anchos, and have a nice flavor. When I make chili I use some of each of those, and those who want it spicier can put some Tapatio sauce on their serving.
Back to hell where it came from?
Possibly the most boring game in the history of football, but the food didn't disappoint. I made spring rolls with shrimp, avocado, and other veggies; pear coffee cake from joythebaker's blog (excellent); a kale salad with chickpeas, quinoa, and kalamata olives; and some bangin' honey-sriracha wings. Good stuff.
Cauliflower puree IS amazing, especially if you get it silky-smooth in a food processor after you steam it. I add a little Greek yogurt, salt, and roasted garlic. Cauliflower already has its own sweet flavor, so that's about all I need in it. It's a nice addition to my repertoire of cauliflower recipes.
I live a few hours away from Gilroy, CA, the garlic capital. Every summer they have their garlic festival during which they serve garlic ice cream. I've never been brave enough to try it, but that's definitely the weirdest ice cream flavor I've heard of.
I'm not sure, but this is a great resource for tips on how to boil water.
I have a freezer full of uncooked lumpia earmarked for Super Bowl Sunday. They will be excellent with beer. I think I'll get myself a growler of Black Oak Porter from Sequoia Brewing in Fresno, and maybe do tater tot nachos too... I've been waiting for a good excuse to make that.
With cardamom, a little goes a very long way, so the cost doesn't end up being that crazy. It really does have a great flavor and it's very unique. If you have an Indian store nearby, look for the spice in its whole form. It can be quite a bit cheaper that way. Then you can grind it yourself as you need it.
I use my jams and jellies in a lot of the ways already suggested (orange marmalade makes an excellent filling in a chocolate cake or a yellow cake with chocolate frosting), and I also like to use them in a vinaigrette, with a little dijon mustard, olive oil, and whatever variety of vinegar strikes my fancy.
It's like making pancakes with a rube goldberg machine. I've seen them at Holiday Inns, and they take FOR. EVER. They should just stick with the waffles. I'm pretty sure they use exactly the same batter.
"Go take a swim in a deep fryer..."
I'm dying. DYING, I tell you. Saving that one for when I need it later.
Seriously, though, we've had a rash of posts lately from newbs whose first foray into "Talk" is an attempt to educate everyone with their recipes, often written with very poor English, and usually accompanied by a link to their blog. With this in mind, you might understand how folks here can be a bit touchy about a multiple posting of a recipe by a newcomer.
This looks very similar to America's Test Kitchen's recipe, and I know those are the bomb, so I'm sure these will be too. Screw the salt-haters. I've got some merlot sea salt that would be great on these bad boys!
What about artichoke? It's usually fairly easy to find frozen artichoke hearts.
Great googly-moogly. I made this last night and there wasn't a bite left in the dish when dinner was over. I used what I had on hand: one cup each of heavy cream and milk rather than the 2 cups of heavy cream, and chevre and parm since I didn't have any gruyere. IMO, chevre is never a bad thing, and that certainly applied in this recipe. This is a keeper!!
Love the lemon meringue idea... what about lemon curd with a meringue cookie?
Seems to be a lot more trouble to find a glass lid than it would be to just lift the lid and take a peek once in a while.