I think it would work just fine- I have a panini press (as a gift) and it's great because the lid design means it gets pressed flatly and evenly, as opposed to on a slanted angle like the George Foreman, which can sort of squeeze/slide fillings out of the sandwich, a little bit (since the weight hits it unevenly). But it should still heat and grill 'em up nicely!
Glad to see I wasn't the only weirdo who chewed up a cracker and then used that chewed-up paste as a topping to spread on the next cracker! I'd also strip my chicken nuggets of their breading first and then eat their innards (okay, I still do that), eat entire bricks of cream cheese while hiding behind the TV, and once snuck a can of peach frosting from the cupboard to school and ate the whole thing at lunch.
Also, when we had really spicy pasta, afterwards, I'd start spitting a little in what started as an attempt to cool down my mouth but eventually just turned into amassing a lot of spit onto the plate to swirl my fork in and just generally was really gross/fun.
I always cook mine beforehand, but mostly to get rid of most of the fat- if there's still a little pink before I throw it onto the pizza, it's no big deal.
Plain white mayonnaise almost always squicks me out- there are a few applications in which I'll accept it (and a stint in Japan helped the mayo-phobia lessen a bit), but overall, it grosses me out.
I love butter, bacon fat (of course!), and there's a special place in my heart for schmaltz. I don't think anybody should be liking anything prefaced with "rancid", but I got a bottle of macadamia nut oil once and it was pretty divine in baked goods . . .
I'm personally a fan of oil over butter for banana bread, but that's just me.
This is also a nice explanation of fats for baked goods in general: http://www.kingarthurflour.com/recipe/fats.html
I know it's not the same as an entire section, but there's always this: http://www.seriouseats.com/recipes/healthy-and-delicious/
I had leftover prepacked coleslaw mix (from some really yummy fish tacos) and leftover homemade mayonnaise, so I thought I should just make coleslaw, which I almost never eat. I dunno if it was the recipe or what, but it was just awful- simultaneously too sweet *and* too acidic, plus after chillin' overnight, the cabbage was just swimming in the dressing. I forced myself to eat about half of it before I gave up and realized there's a reason why I don't make coleslaw; I find it mediocre even when it's done well, and I definitely didn't do it well.
Pssh, I still miss my college dining hall meals! Yes, some were pretty terrible (I'm looking at you, weird cabbage casserole), and others were so-so, but most days, they had great offerings.
@CandiRisk: I'll give it a shot! I really do feel bad not experimenting with it.
All I know is that I bought some to use in a recipe and smelled it and was shocked. Haven't opened it back up since, and I'm sure I'm missing out, but it didn't smell like anything I wanted to put in my mouth.
I tend to watch what they're doing a lot and just want to do it myself- it's not even so much that they're doing something egregiously wrong, just that it's not how I do it and obviously my way is better :P
I actually think I bake really well with others, or maybe that's because I don't like baking half as much, so the help and easing of the burden is nicer, or because it's more straightforward measuring and whatnot without too much room for error.
It's actually quite sad, but I usually don't have all the ingredients to bake something (typically I'm missing eggs, milk, or both), so I'm often forced to pretend that the heavily sweetened mug of hot tea I'm drinking counts as a dessert.
If I do have eggs and milk, chocolate pudding cake. So easy, so chocolatey, you get the pudding and the cake components, and it's just so delicious.
I . . . don't. If I was gonna, though, I'd say portion control would be my first line of defense.
I don't know if this qualifies as a fruitcake, but it's what my mom's always made it for Christmas and it has fruit in it . . . and it's delicious.
Gift of the Magi Bread: http://www.grouprecipes.com/73348/gift-of-the-magi-bread.html
I think it's pretty snobby, but I get really annoyed by recipes that rely on pre-made stuff and are also very "duh". Like, it's perfectly fine to do semi-homemade food with prepackaged ingredients, but when it's so obvious that nobody needs a recipe, I just feel like- what's the point? And of course I can't think of any examples right now . . .
I also hate when a recipe makes more of something than is needed- like, I just made a stromboli recipe that included a recipe for the dough, and didn't notice the bit about dividing the dough and only using half of it. Oh, and when recipes that use the same ingredient several times/in several places that don't designate it as "divided", so you accidentally use it all at once.
Thyme, cumin, oregano, cayenne, curry powder, and granulated garlic.
Cauliflower.
I really don't like blueberries, at all. And most melons don't taste very good to me, even though I'm all over stuff artificially flavored to taste like watermelon . . .
I've never noticed it with lemon juice, which just tastes bright and acidic to me, but I know what you're talking about with the zest . . . in some dishes, it just adds a more "perfumey" lemon note- I always assumed that without any lemon acidity, that taste just ends up being reminiscent of sweet desserts/baked goods.
This makes me happy- I love beef heart and it's so awesomely cheap!, but finding recipes asking for it specifically is pretty difficult.
Love it! Glad I got the taste genes or whatever so it doesn't just taste like soap to me.
Wonton dumplings, pizza dough, muffins, enchilada sauce, homemade chicken broth- all made in big batches on purpose, so they can go into the freezer.
I also have a bad habit of unintentionally making too much of most recipes, anyways- still haven't made the transition from cooking for four to cooking for just myself.
Sometimes I'll give meat a rinse, but the other stuff? Nope.
Cuisinart egg poacher. I got it as a gift; you complain just once about not being able to poach eggs well . . .
How often would you say you mix and match items from fast food joints? Only asking because I was given instructions last night to get sandwiches from one place . . . and Mcdonald's fries. I personally would just suck it up and get everything at one place. What about you?
I was watching a little "Psych" last night and it featured "Fries Quatro Queso Dos Fritos"- to quote the episode, "the ones where they inject potatoes with a four-cheese mixture, fry them three-quarters of the way, pull them out, batter them, fry them again, and serve them with bacon and an ancho-chile sour cream".
It got me thinking to the best fake recipes from TV, movies, or books that you can think of (another one that comes to mind is the "Meatsiah" from "Bob's Burgers"- beef tartare inside a burger medium well inside a burger Wellington).
What's your favorite fictional recipe?
Welp, I finally managed to get my several-times broken mayonnaise to emulsify (with an additional two yolks more than the recipe called for), but it ended up requiring me to work in some hot water- and now it's simply far too thin for a spread, and I don't want to try to thicken it up by adding yet *another* egg yolk.
So what could I do with it? What sort of recipes are there that I could use it in?
I know there are plenty of things that affect meat's (in this question's case, chicken) juiciness and texture, but how much of a difference does the internal temperature make, and by how much?
I was aiming to hit 165 for some roasted birds last night but they were pulled out of the oven at 185 degrees instead, and seemed absolutely fine (yay!).
So was I lucky or would you have to have a bigger difference (like 20+ degrees from the recommended safe internal temperature), or did my brining step save it from drying out?
As seen here: http://www.gilttaste.com/categories/produce
Thoughts? Kind of hard to imagine movement could really be an element of food imagery, but I have to admit, they were very creative and the pictures are just gorgeous!
I want to make sherbet, but it seems like there are so many different recipes, not to mention people defining what makes sherbet . . . I've seen recipes that use buttermilk, that use just milk/cream and sugar (which sounds more like ice cream to me), those that who use gelatin, those that add egg whites, and those that use just sugar and lemon juice, which definitely sounds more like an ice/sorbet to me.
All I want is creamy deliciousness that is just the right consistency and taste between ice cream and tart fruitiness . . . can anybody share a standard or basic recipe for sherbet?
There is a sausage-tossed-with-pasta dish I've had a couple of times at an Italian restaurant, where the green bell peppers in it almost taste like they've been very quickly/lightly pickled- they simply don't have the normal flavor I'd associate with fresh sliced and sauteed bell peppers.
Looking around on the Internet, though, most of the recipes talk about a different kind of pickled pepper- one where the skin has been blistered and charred off and which are pretty soft.
I doubt it's traditional Italian fare, but either way, I'd love to recreate it at home, but I don't know much about pickling- any suggestions on how to pickle bell peppers with their skins on, so that retain their shape and a decent crunchy texture?
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Banana Nut Crunch.