Can anybody tell me what "poach" means?
So, we have determined that our son is indeed lactose intolerant. We, last week, had 8 different milk alternatives.. I like Soy milk, but it's different. He Loves the taste of Milk. All of the options are sweet. Do you know of one that tastes like milk and isn't sweet?
Jerz, you seemed the obvious place to start. I want to make cannoli and I want an authentic recipe. Anybody else have one that's good?
I want to make profiteroles too. I made them in Amalfi but I've been hesitant to try it on my own.
Come on SE, you always come through for me.
@meg ~ You HAVE to go to Italy while you're over there!
My husband walked into the room where I was sitting on the couch in my robe, coffee in hand, computer in my lap (I'm typically NOT good for anything in the morning! Nor, am I usually up) and said; Really, is this who you are now? It's known around our house as my "current obsession". I didn't have a last one.
I don't really have to ask, because you're all always there before I am but, what about you?
I know, it doesn't necessarily pertain to food, but they ARE in my kitchen. There is no produce out anymore. No food, no bananas, not even any garlic in my lovely garlic bowl. (Looking at garlic makes me just about as happy as eating it). There are gnats everywhere and they're making us crazy. And it's not just us. I was somewhat gratified to go to a little shin-dig at a friends house and find that she had more gnats than we did. Upon further discussion it was discovered that we ALL had them and were afraid to invite people over because of it. It seems like some weird over-population - - a plague, if you will.
Short of hiring an exterminator, which I won't do, how do I go about annihilating the abominable creatures?
And geez, what category does THIS go in?
Okay. So lunch is in Newark, DE on Sunday.
Where to Sista?
Anyone have any more suggestions? All are welcome.
My baby (he's 12) feels nauseous every day. He never complains of pain (even when he hurts) or any other malady, for that matter, except this. But he says daily that his tummy is upset. I'm wondering if he's lactose intolerant, he drinks a ton of milk. How would I supplement the milk that he can't drink?
I'd like to meet a friend for lunch in or around Wilmington. Anybody know of a place? Maybe a cozy bar with food?
DB's holiday baking thread got me thinking. I tried this too early before. Let's tell what cookies we will actually be making for our cookie trays and then we can share recipes and ideas that are different from our own. I already want Ande's macaroons and I'm trying to remember who had the rum or bourbon balls.
Snowflake cookies a.k.a. chocolate crinkles
Cookies while you sleep a.k.a. meringue cookies
sugar cookies with frosting
chocolate covered peanut butter balls
and, these ridiculously cute, somewhat labor intensive Pretzel snowmen. They are giant pretzel sticks, top half covered in white chocolate, mini choco chip eyes and buttons, sugared fruit jelly hats and smiles.
Sometimes pop rock cutouts
Seriously. Hominy's my biggest. It was a good idea to soak corn in lye - um, poison- rinse it and now, yum?
Olives. Bitter off the tree. Crack em, brine em, age em, yummy. Why did they think of that.
Mushrooms. People died. They kept on eating. (not the dead people)
I can think of a million. Which ones do you question? Do you have special way of cooking some of them?
Oh, what about cheese or yogurt?
Ok, maybe Im not reserved enough for it to be a secret. I love the way he explains things with scientific reason and I even love all the goofy little gimmicky things he does. I watched a show where they showed all the behind the scenes antics and how they make it all happen. He seems to be a genuinely nice guy who's having a really good time.
He's related to half the people on his show and the rest are his friends.
I used to think I just liked the show but now my favorite part of Iron Chef is when Alton's talking...
My husband knows.
Hi, my name is Carol, and I'm in love with Alton Brown.
When I was in Italy (I will never tire of saying that. Sorry) I had roasted chestnuts from a street vendor. Simply divine.
They're not a big thing in Texas. surprise, surprise. When I lived in St Louis they were everywhere. I decided to make them and they weren't so good. Some were rotten and the rest just weren't so delish. I want to try it again so I need a little guidance. I'm wondering if they were so dreamy because I was in Italy.
Where's the love guys? If you don't like what we're talking about, don't play.
I like my lasagna. I'm wondering if there's a better one.
Jerzee this seems like it's right up your alley...
My mother's family had a lot of superstitions. So, chicken soup was good for you but, that was because it had a ton of garlic in it.
When I was born my Great-Grandma (my mom's grandma) came to stay with my parents to take care of my mother and the baby. My father is from a very staid German family. My mother's family is from Texas and Mexico, some of them from Ireland.
Once I had a mosquito bite on my eye and my G-Grandma knew that someone had given me the ojo. Evil eye. So she cracked a raw egg into a dish and put it under my crib. She said that when it dried up and cracked, that meant the evil spirits had been drawn out and I would be ok.
Once agin, my issue with how to categorize this.
I just got a big, grooved bamboo cutting board. What is the best way to clean and sanitize it. Emphasis for me on sanitize. I'm notorious for bleaching anything that raw meat comes in contact with. I don't think this will ever have RAW meat but it did have the turkey on it.
Do you oil bamboo like you do wood?
I don't want to ruin it. I like it. It was $$$$.
I don't want germs.
Maybe I should just pour vodka on it.
I'm having a really hard time selecting the category in which I am supposed to list this...
What should the temp of the extra pan of stuffing be? I just want to be sure because it sat out for a little while.
I've never made one before. I don't know anything about this cut, is it tender or need to be braised?
Seriously. I don't know what it is and you're all talking about it. Some of you are downright religious about it.
We have some good friends coming into town this weekend. We met them in St Louis where our favorite thing to do was find good restaurants and bars. We've convinced them to move to the Baltimore/Annapolis area (YEA!), and my husband wants to go eat in Alexandria this weekend. He knows there are good places but we'd like names and recommendations.
I'm very intrigued by the idea of making cheese at home. What should I start with? I'm thinking ricotta or mozzarella.
Anyone have a recipe I can start with?
Is there anything I should look out for or a helpful tip?
I think my title says it all. I'm really intrigued by so many of you and I love this little online community. I just want a few snippets, don't you want to know a little about the people we talk to every day?
In another thread we were talking about shipping different holiday treats. I do cookie trays every year with different cookies and candies for my friends. They love it and it makes me feel really good to do something special and yummy for people I care about. I always find really cute holiday themed trays at the dollar store, which is awesome. Thanks Sharon Latino! They also have bags to go over the trays or holiday themed press and seal.
Let's all share 1 or 2 of our favorite treats to enhance our Christmas packages. That way we can expand our repertoire and learn some new things.
From now on, it's all about feeding once a day and stirring whenever you think about it. Unlike some recipes that require each feeding to double the existing amount of starter, I feed the same amount each day. Just add one ounce each of flour and water. We won't try to double it until we're getting ready to bake with the starter.
Since things were bubbling nicely today, it's time to start changing the water/flour ratio. I fed the starter with 1 ounce each of water and flour. I stirred the mixture a few times during the day when I thought about it, and left it on the counter as before. Bubble activity is increasing!
Many sourdough starter recipes require a lot of feeding, but if you think about it, yeast isn't running around the jar like PacMan, it's sort of floating around and eating what's nearby. Stirring is just as important as feeding.
My goal with this project was to come up with a method for getting a sourdough starter going that would be easy for anyone. I also didn't want to end up with an excess of starter that would have to be thrown away. So I started with a very small amount. I find that starters seem to work better if they're very wet at the beginning, so I started with 1/2 ounce of flour and 1 ounce of water. That's all.
A sourdough starter is a simple concept—let some flour and water hang around for a while, and almost magically, the correct combination of yeast and bacteria will take up residence. Over the next many days, I'll be posting daily updates on a new sourdough starter that I've got growing. Today is Day Zero, i.e., your materials list. Read this, gather your supplies (most of which you probably already have), and then come back tomorrow!
My mother claimed to have no interest in food. She said she'd be happy just swallowing a nutrition pill to survive. But her passion for beef belied her hatred of all things food. When my father was away—which was often—we'd frequent a place called Mr. Steak for lunch. To this day, I love all restaurants with the name "Mister" in the title.
Been chronicling efforts to only buy $30 worth of groceries a week for 2 people since October and just wondering if there are any other people out there doing things like this and what tips, if any, you all have?...
I was flipping through Nigel Slater's Real Fast Food the other day in a bookstore, and it fell open to this recipe—which wasn't really a recipe but a casual suggestion for tossing pasta with olive tapenade. I decided to run...
Arare Cream - Made with caramelized rice infused simple syrup, shochu and cream....
Did you wake up on New Year's morning swearing off the sauce forever? Do you have more half-empty bottles of vino than you know what to do with? Here's a way to repurpose the plonk, without the pain.
This is one of those dishes The Quebecois think they own as do the Acadians.... this one happens to be an Acadian recipe, but if you ask around in Quebec/NB/NS or nothern Maine.... these recipes are like opinions... every a$$hole...
Okay. So lunch is in Newark, DE on Sunday. Where to Sista? Homegrown? Cafe' Gelato? Anyone have any more suggestions? All are welcome....
sugar. butter. nuts. chocolate. all the basic food groups - and your friends will think you're a kitchen wizard....