Has anyone else noticed how much trouble the cheftestants on shows like Top Chef and Next Iron Chef have with pressure cookers? They can't get the lid on. They can't get the lid off. They stand back and ask, "Is it supposed to be hissing like that?" Is it just me, or does anyone else think that someone who's made it to Top Chef ought to know how to use a flippin' pressure cooker?
The wife of the last patient I went to see (I work for a home care agency and travel around treating people in their homes) fed me a delectable something before I left. The problem is, I don't speak enough Spanish, and they don't speak enough English, to tell me how to make it. It's a flour tortilla, deep fried and then submerged in a sticky, gooey, caramel-y sauce that almost has a maple syrup flavor and is infused with cinnamon and cloves. I asked the patient what was in the sauce and all he could say was "milk". Does anyone know what this is called? And how I can replicate it?
My friend brought up this topic the other day and I thought it was hilarious. What quirks do you have that identify you as a foodie? His was, "...if you want to make a grilled-cheese sandwich, but you only have three kinds of cheese."
Another post about dutch ovens got me thinking. I'm wanting to ask Hunny for a Le Crueset dutch oven for Mothers' Day. What size seems to be the most useful, in others' experience?
I love carrot cake. And carrot cake is just not carrot cake without the requisite cream cheese frosting. But I don't like what my cream cheese frosting does--that is, to drip down the sides of the cake as I'm trying to put it on! Does anyone have a recipe for cream cheese frosting that is stiffer than mine? Otherwise, I'm thinking of going with a whipped white chocolate ganache instead. Somebody please stop me before I make a terrible mistake!
My extra freezer contains three frozen turkeys and a turkey breast. The turkey breast and two of the turkeys are from last year. You know how some supermarkets give a free turkey if you purchase so many $ worth of groceries? Anyway, I meant to cook them over the last year but obviously never did, and I'm just wondering, is there anything I can do with them besides ship them off to Mythbusters for a turkey cannon?
My husband's late grandfather owned his own restaurant supply business before he retired. He learned over the years that you could pretty much tell what a restaurant's kitchen would look like based on how the bathrooms were kept. If the bathrooms were immaculate, you could count on a kitchen with the same level of hygeine. If the bathrooms were dirty, however, you could expect to find the same conditions in the kitchen.
Has anyone else noticed this? Or any other rules of thumb about restaurants?
My grandma just gave me a cast iron skillet that once belonged to my late grand-aunt. It has a little rust on it. What do I do?
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!
You could go out and buy yourself a tandoor oven (small ones run about $200 or so), but here's a better suggestion: Just grill it. It works so well for pizza, why shouldn't it do just as well for naan?
It's a cubano sandwich but without the roasted pork and the addition of a buttery, grilled crust.
Seared lamb chops served over a quick stew of chickpeas and spinach, flavored with harissa and Moroccan spices. A one-skillet meal in just 20 minutes.
Smoky poblanos stuffed with rice flavored with raisins and capers in a creamy cashew-chipotle sauce.
Creamy eggs baked in creamy avocado is more delicious than you'd think.
Tart, sweet, and very rich, this simple mango sorbet has a creamy texture verging on ice cream.
A classic wonton soup made with Chinese superior stock flavored with chicken, pork, ham, and shrimp. The wontons are stuffed with a mixture of pork and shrimp. The shrimp are brined in a solution of salt and baking soda to make them extra crisp.
Looking for a tart, creamy cheesecake to use up all those Meyer lemons in your yard? Search no further.
In a weird feat of cooking magic, you can actually bake brownies by substituting the wet ingredients (typically eggs and vegetable oil or butter) with a can of cola. The result is a dark, damp brownie with a fudgy yet springy crumb.
As something of a seasoned peanut noodle slurper, I wanted my version to be spot on, and up to snuff. The sauce is a balance of salty, sharp, sweet and rich, and just hovering between liquid and paste for the perfect amount of "noodle cling". I threw in some easy pickled bean sprouts for kick (and crunch) and some simply seared tofu to make this a well-rounded lunch box. Just try not to slurp too loudly.
Pan frying bananas in butter then roasting them with sugar makes them into a rich sauce for chocolate pancakes.
Parathas are a delicious way to start the day. The aloo paratha is a flatbread stuffed with a spicy potato mix that is served warm with a dollop of home made butter.
This retro-inspired no-bake dessert is perfect for when you want a chocolate and minty treat without spending a ton of time in the kitchen.
Whole pureed oranges make this the moistest cake I've ever had. Ground almonds and a honey syrup complete the Middle Eastern theme.
Classic French bread pizza upgraded with a heavy does of garlicky butter, two cheese, and fresh herbs.
These vegan falafel-esque patties made with chickpeas and bulgur wheat have a crunchy breadcrumb and are served with mashed avocado for a rich and creamy texture.
This hot and numbing cold noodle salad is a take on Dan Dan Mein, with spinach replacing a healthy portion of the noodles. The tangy and hot dressing slings wonderfully to the blanched leaves, delivering powerful and balanced flavor in every bite.
Homemade blueberry cereal bars pack real blueberry flavor in a crisp, tender, buttery crust. By using a food processor to do the mixing work, this recipe requires a time investment but is not labor intensive. There is a bit of the devil in the assembly details, however.
The key to great corn flavor in this simple chowder is making a quick corn stock from the cobs of the fresh corn and using it as the base for the soup.
Click through to the slideshow for step-by-step photos! » About the author: After graduating from MIT, J. Kenji Lopez-Alt spent many years as a chef, recipe developer, writer, and editor in Boston. He now lives in New York with his...
[Photographs: J. Kenji Lopez-Alt] Note: Mirin is a sweet rice-based wine. It can be found in any Japanese or Asian grocery story. If unavailable, you can make a substitue by heating 1 cup of sake with 1 cup of sugar...
This recipe is sure to revive meatloaf tastebuds of america....
I've always been aware of food as a thing that people eat but I've only recently started trying it out for myself. Any suggestions?...