I have some leftover sourdough bread from the weekend and I would like to make some croutons. I went to a lot of sites with great suggestions, but would love if you guys have anything you can suggest?
I think I mentioned on board that my TG turkey did not cook in time and we just tanked up on sides and all was well. Anyway at the store on Monday I decided to cook my mother a repeat turkey dinner with a cooked turkey. What the hell I thought I will save some time and buy this frozen turkey tv dinner family pack thing. Back at home time to eat. I was a little concerned when i picked up a slice of the turkey and i could see my mother on the other side. Then it kept slipping off my fork. Damn get some mashed potatoes and stab and anchor that slippery bird. I finally get in my mouth and start chewing, well trying too. Gag I spit it out in my napkin and said to my mom "I love you" For the love of pot roast do not put that in your mouth. Anyway I won't divulge the brand except it began with a B and ended with a t. Well another night of TG sides for us. I am doing a prime rib for Xmas thanks in advance to Kenji for the great tips. And Merry Xmas to all my fellow SE's
I know this sounds crazy but I have a kitchen aid mixer with all the stuff and I am terrified of it. I know I need to just get in there and practice. But every time I need to use it I back off and grab my old hand mixer. Does or has anyone had this issue or am I just a chicken sheet?
I was watching Chopped tonight and I thought to myself, self as long as this is hard what other kinda thing would I do to really screw these people up. My first thought I stole from Top Chef. But what about having them all go to the next cook station mid chop
Or I am just being evil? Any suggestions?
I made Cobb salad for some friends today and I wanted antipasto. So on the side i had all my cool peppers and artichokes etc They didn't seem to mind cause they already think i am weird. But I hope I didn't behave rude with my special plate.
Is there a snack that you are well known for be it at work or home? Mine is nacho cheese Doritos and Pace medium salsa. Yes I do eat way to much for the average bear. but it is just so good. I am known as the Dorito chick at work. How about you guys?
I have been watching some reruns of 40 dollars a day on the travel channel. And wow I have noticed Rachel doesn't tip to well. What are your thoughts on tipping?
I have tried on numerous occasion's to get a straight answer from FN. Maybe you guys can help me. This has to do with one of our favorite subjects here on SE Sandra Lee. Okay okay be patient. I have asked FN why when Sandra Lee's Semi Homemade show comes up on my T.V. screen it just has ... and no name or anything. Anyone care to take a gander?
This morning I woke up early and put on a big pot of chili in my slow cooker. It should be ready for chili dogs around 3pm. Anyway my point is my mother comes over around 10 am and starts opening up the crockpot stirring sniffing etc. just really getting on my last nerve to be honest. Then proceeds to tell me it will be ready by noon. This woman has never made chili unless you call opening a can of Dennison a major feat. I swear if she opens up that crockpot one more time and stirs I am going to wack her with a wooden spoon. J/K I am really trying to keep a smile on my face about this and just bitching about to you guys helps. Anyone else have anything like this happen to them? I would love to hear your stories.
I am so mad I had to post this to all my fellow Serious Eats pals to see if this has ever happened to you. I just spent 2 hours preparing a nice taco bar/dinner for my son and his girlfriend for Cinco De mayo. I asked them if they would be ready to eat at 6 pm tonight, they said great. Well they just informed me they are going out for a couple of hours for drinks and will be back around 8pm. I am so insulted and hurt after all the work I put into this meal that I just want to cry. Has this ever happened to any of you?
My daughter who is in college will be going to New York City in about a week with fellow classmates. All our on a tight budget of course. Any suggestions for some real good NYC places in that area, even recommendations for food carts? Any help will be greatly appreciated.
Hi anyone have a decent bread recipe for my soups and chili's that a non baker person like me can make? I need easy please.
Tonight at my little market that i dearly love, for about the 5th time the girl asked me what kinda apples i had. The guy behind me spoke up and said isn't that your job miss? I was flattered and embarrassed. But to be honest I don't feel i should have to tell the person if it's a fugi or a red. Am i just being kinda bitchy?
I was making a crockpot style pot roast this morning and did everything right until I got to the liquid part. I had two containers in my refrigerator. One held some beef broth the other some black olives in their liquid. Well duh I grabbed the olives dumped all the liquid into the crockpot and didn't realize it until I saw a bunch of olives at the bottom of the container. After eating a couple of the olives and thinking to myself now what, I decided to go ahead and throw in the beef broth and some water and hope for the best. Any advice, or comments on how you think this will taste? Anyone else ever do anything this stupid?
I have a cooked leftover tri-tip and I would really love to make soup. I have no clue how to get started with the meat because it's already cooked. Any help would be greatly appreciated.
I'm going to Lake Tahoe next weekend, can anyone recommend some good Mom and Pop like restaurants?
I received a fresh pot of honey for xmas. Any ideas on what to with it as far as savory dishes?
Wouldn't it be great if there were a French onion dip that we didn't have to be ashamed of to consume in public? Preferably one made with real onions?
Carnitas. The undisputed king of the taco cart. The Mexican answer to American pulled pork, at their best they should be moist, juicy, and ultra-porky with the rich, tender texture of a French confit, and riddled with plenty of well-browned crisp edges. Our version is easier than the traditional bucket-of-lard method, and produces results that are juicier and more flavorful.
Prime-grade? Grain finished? Marbled? "What do all these terms mean?" you cry. And more importantly, "Why should I care?" Everything you've ever wanted to know about prime rib, right here. Here are the answers to every question you've ever had or might ever have about prime rib.
Corn is so common on my grill, I never thought of it as "blog worthy." At least that was until I slathered some finished ears in a chili-lime butter, creating an excellent play between spicy and sweet that brought already delicious grilled corn to a whole new level.
I've just recently gotten into burrata, a mozzarella-like cheese, which oozes luxuriously when you cut into it. I found out about the cheese after seeing it pop up on numerous restaurant menus, usually tossed into tomato salads. Luckily, it also works wonderfully in this pasta recipe adapted from Local Lemons. It slowly melts atop the warm dish, lovingly coating the pasta.
The glories of roast beef hash don't make a lot of sense until you've got a hunk of cooked roast beef ready to go in the fridge. This is a leftover meal, and yet it manages to change the ingredients...
Many, many years ago, before I even started writing about food, I went to Atlanta on a business trip. I have no idea what the business trip was about, but what I really went to Atlanta to do was taste...