Couscous is one of my all-time favorite side dishes. It's quick and easy and can be prepared so many different ways. For dinner tonight I fixed it with sun-dried tomatoes and fresh basil. I also like it with soaked dried apricots and nutmeg. What does everyone else like?
The adults and baby food topic got me thinking, when my 5-week-old boy hits the 6-month mark and is ready to start on solids, I'd like to try making my own baby food. I hear it's pretty easy, as well as cheaper and tastier than the Gerber jars and whatnot. Does anyone else make their own baby food? Suggestions?
Just curious what all the rest of you like to put in your turkey sandwiches to spice them up. My personal favorite is cranberry relish, shredded lettuce and Monterey Jack cheese. I'd love to hear some new ideas!
This topic instantly reminded me of the time I was shopping at Target and saw a little old man looking at the Axe body spray. He must have been in his seventies. Anyway, he nabbed a passing employee and said, "Is this the stuff that makes the ladies come after you?"
I agree, Alton Brown's recipes are consistently good, and I remember that episode. Look it up; I've never had one of his recipes turn out badly. Better yet, if you can find the Good Eats episode, watch it. You get a little more instruction on the cooking techniques that way.
@Joy--that recipe looks good. I might just try it. I took issue with one thing though: could they have just said "2 Tbsp canola oil" instead of "1/8 cup canola oil?" Some poor novice cook is out there, searching the stores high and low for a 1/8 measuring cup, I just know it.
lol, I kept reading it as "barely couscous" and wondered to myself what that was. Thought it was just the blonde roots talking. It sounds like good stuff. I love whole wheat couscous, as it's so much tastier than the refined stuff, and I love barley, so what's not to like?
@love2cook--what is the online shop? The link on your comment didn't work :(
My dad and I used to make ravioli together when I was a kid. I guess we're just going to have to do that this weekend now.
Alton Brown did a great show on stuffed pasta, and the way he did it was really simple. He used a manual pasta roller, rolled out one long sheet of pasta, placed spoonfuls of filling along one side and then folded it in half and cut it into squares after they were sealed. I can tell you there is nothing in the world like homemade ravioli, and the beauty part is you can stuff it with just about anything imaginable--squash, eggplant, crab etc.... As long as it's not too watery it's fair game!
If we're talking casserole type dishes, Pyrex, Pyrex, Pyrex!!! For cookies and such, just plain old aluminum sheet pans from a restaurant supply store are the best. Just use parchment for the non-stick part.
OMG, Izzy is agreeing with LPC. The apocalypse can't be far behind.
We just got a Sonic last summer. As far as their hamburgers go, A&W is better and In & Out by far the best. The toaster sandwiches, onion rings, tots, and cherry and strawberry limeades are where it's at. But I HATE their stupid commercials!! Thank goodness for TiVO so I don't have to change the channel every time I see one!
I love the madagascar vanilla powder from neilsen-massey... it tastes great and does not contain any alcohol. I also buy their vanilla pods - expensive, but really good.
There is something seriously disturbing about seeing a baby inside a turkey. Turducken is one thing. What is that? Turbaby? Makes me wish she'd start telling me how to organize my office--again.
I've made this a couple of times, both in the pan and on the grill. I've used the fresh ricotta available from Trader Joe's, and when I grilled these last evening, found that the challah rolls I used on this occasion gave the illusion that the burgers were tough, when in fact, removal of the roll proved otherwise. I'll make them again.
to dbcurrie - I was reading about vanilla earlier today and found this note.
I couldn't find a date on the posting and have no idea if it's current. It follows.....
Coumarin
Coumarin is a the bad guy of the vanilla industry. It is derived from the Brazilian tonka bean from Dipteryx ordorata, a tree. The bean can be used to make flavoring very similar to vanilla. Sadly the concoction is dreadfully toxic and can cause liver damage and is a know carcinogen.
Coumarin is used extensively in synthetic vanillas manufactured in Mexico. The U.S. banned imports of the coumarin laced products back in the 1950's. Unfortunately the products still make their way into the U.S.
If you purchase any Mexican vanilla make sure it is clearly labeled "coumarin free".
Just curious -- has the problem with courmarin (sp?) in Mexican vanilla fixed, or is that still a concern?
I've done AB's Gyros, and I've been pretty pleased with it. And it's much better cooked on a spit than as a loaf. I actually bought a vertical roaster, mostly for making gyros meat.
Seasonings and meats can be tweaked to your taste, but his is a good place to start. When I make it, I generally use all lamb -- I don't recall if he used a mix of meats or not. We tried other variations, side by side, but the 100 percent lamb was deemed the best.
If you don't own at least one already, add a Silpat or three to your list. I have several imitators and they can't compare. I'd get some half-sheet pans and the .Silpat fits them. I definitely agree with the Le Creuset - pricey but worth every cent. When is your wedding? Are we all invited? ;)
It sucks not only because it doesn't show original thought, but because it doesn't include Ann's Snack Bar. BEST BURGER IN AMERICA!
for cookies and pizza and whatnot - get a baking stone. and I don't know if this is up your alley, but if I got to make a wishlist of kitchen stuff for other people to buy for me, a Le Creuset French oven would be at the top of my list (I just realized the other day what they cost >:O).
i have tried AB's gyro loaf and while its not the best i've ever had it still tops alot of others, even some supposedly "authentic" . if nothing else, his would be a great way to start, and then play with the spices etc to make it your own ;)
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Location: California
About: I'm a 29-y/o Occupational Therapist and mom who loves to cook delicious and healthy food for me and my family!
Favorite foods: Pasta, seafood, chocolate, fresh seasonal fruit
Last bite on earth: Chocolate souffle