Frozen Mousse to Serve with Coconut Ice Cream?
Yes, mousse can be frozen. Google semifreddo and you'll come up with thousands of recipes.
Yes, mousse can be frozen. Google semifreddo and you'll come up with thousands of recipes.
(I should add...the bread recipe calls for heating the pan in a hotter-than-Le Creuset-approved oven, which is causing some knobs to melt. Hence the run on knobs.)
These knobs are flying off the shelves because everyone's making the Mark Bittman/Cook's Illustrated No-Knead Bread. For a quick and easy solution, just take a trip down to your local hardward store and look for metal cabinet knobs/drawer pulls. If possible, bring your lip or the original knob so you can ensure that you get the right size.
At a different level, everyone prioritizes their spending differently. Some people think nothing of spending $500 on a purse, or a few hundred dollars at a time on video games, but would never dream of taking long vacations or spending a couple hundred dollars on a great meal, because they're happy with McDonald's. Other people prefer travel and food to more material possessions, and spend their money accordingly. Not everyone has the same budgetary priorities.
Ziti is the same thing as mostaciolli. I think it's a regional thing. As best I can tell, it's called ziti on the east coast and mostaciolli in the midwest. (Not sure about other parts of the country.)
Check out the Great Neighborhood Restaurant awards (search GNR) on LTHForum.com, which is probably the best local restaurant-loving site dedicated to Chicago.
I've previously seen saffron for sale at Costco. Does that mean they were selling fake stuff?
Go to www.lthforum.com and search for GNR or "Great Neighborhood Restaurants" that the forum awards to about 30 terrific spots annually. Plus, you'll find dozens of threads like yours featuring tons of recommendations.
If you read the TJs sales flyer, they make it clear that they work with manufacturers and food producers to buy up large quantities of stock. This is the biggest "duh" story. Did someone think it's a secret? Did you really believe that TJs had thousands of farms spread across the world, and was producing all of its own products, including the base ingredients? :yawn: Oh, BTW, I have a bridge to see you if you're interested.
For the sake of good journalism, where did Chow get the stat that 80% are probably produced by a third party, and why are you repeating it? Nothing in their article bears out that stat? Though I'd estimate the number's actually closer to 100%.
If no one has it, CooksIllustrated.com offers a free 14-day trial.
There are custom frozen dessert molds for that or anything imaginable. http://frozart.com
I was kind of thinking of serving the two layered in clear glasses, like a twist on the zebra cone
I keep thinking of Ina Garten's pavlova - meringue. And, keeping with the Mounds idea, ice cream on meringue, covered with ganache. I want a Mounds bar!
Do you really want two frozen things together? I like the idea of meringues, which can have cocoa added, or chocolate chips, or even (and I like this best) shredded or finely minced chocolate. The crisp contrast to the cold, smooth ice cream make it for me.
Do a search on Serious Eats for the recent post on Hot Dougs - sounds amazing, wish I could go! I've never been there myself.
Okay I found the link:
http://www.seriouseats.com/eating_out/2008/03/serious_sandwiches_hot_dougs_citrus_burgundy.html
also: www.hotdougs.com
Unfortunately jpolk I live in the most southern tip of Texas. Thanks to everyone for you suggestions. Thankfully nooner helped me out. I'm glad everyone on this site is really nice.
It's been mentioned, but priorities are key when traveling on a budget. For me, food is part of experiencing a new place so I make sacrifices to be able to eat well. Like staying at a cheaper chain hotel instead of the fancier boutique places. And if you can, stay somewhere that offers a free breakfast and take advantage of it - grab one of their apples for a snack later in the day.
On a trip to Vienna, a friend and I managed to only buy one meal a day - dinner. Eating the hostel's free breakfast (and lots of it!) and then snacking throughout the day on Luna bars brought from home, we could splurge on dinner. For someone with more of an appetite, I'd second the suggestion for a picnic: get some cheap eats from a farmer's market or grocery store and enjoy it in a park or while site-seeing.
Lastly, plan where you want to eat to avoid wasting money on the closest thing available while you're starving. I'm an uber-planner so I'd probably have each restaurant picked before leaving home, but you can leave room to be spontaneous. Say you have three nights to eat out, come up with six restaurants that look good to you and decide from them. Again, never end up at some expensive hotel restaurant just because you're too hungry to go anywhere else!
Dave,
Where are you? Broadway Panhandler in Greenwich Village, NYC has them. Or, chances are, you could contact Le Creuset and pay an arm and a leg in shipping if the mood dictates.
Would wrapping it with a thick wad of foil help? I did that when I tried the Bittman bread recipe, and the knob was fine.
@Ash... please post your suggestions. Pumpkin will need them, but I'll use them too, as I'll be spending a little time in Birmingham on my next genealogy research trip, along with Orion, Troy, Montgomery, Greensboro, Demopolis, et al, back to Birmingham. If you know of anything in the Montgomery area, I'd love to see that too!
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