So, for 2 people, even a small head of red cabbage, braised goes a long way. Some might say, too long. Put simply we're tired of eating it. I dont want to throw it away if I can dress it up. Tough part: my wife has a long list of food allergies/sensitivities stuff she don't eat. She can not eat milk products, gluten. She does not eat meat or fowl. So, she eats seafood, eggs, plants. Thoughts other than "get new wife"?
I have found that the flavor of different brands of fish sauce can vary wildly. I like to add a little when I make Thai curry dishes. I also use it when I make Kimchi. If you have a favorite can you please tell me why it's your favorite? Thanks. Also, I have access to several good Asian supermarkets in NJ so if you can write it I can find it. :)
This might seem like an odd question. Ran out of sugar for my coffee. Realized I had a box of confectioner's sugar. Noticed 2 things right away. 1. you seem to need a lot more of it. 2. it seems to have almost a floral taste. The first part I assume is because you can't pack it as tightly in the spoon? If it was weighed you would probably be using similar amount to regular. But why does it taste different? Isn't it just regular sugar ground finer?
Is it fair for Guy Fieri to say he's only had two months to get his restaurant up and running? Seems like that would be long enough. And it seems like he could hire a professional enough staff and plan a menu so that it would work right out of the gate. But I'm no expert. Thoughts?
I'm going to New york ComicCon in September and I want to go have lunch with some friends of mine. So good food is the most important. Walking distance. You should be able to carry on a conversation so it shouldn't be crazy loud and I'd like to be able to sit down and have a waitress. and I'm open to pricey options too as I'm not paying ;)
Friday night going to see an old friend for a casual dinner to catch up and talk about old times. Any suggestions?
So, certain caveats. I'm going by myself so I'm not looking for a fine dining experience. I do not have reservations. Some place you can walk to, and then maybe sit at the bar or small table, but I'd like it to be delicious. It doesn't need to be fancy. Also I do like those noodle places that I know are nearby. Thanks!
So, I know how to make eggs benedict. I'm not looking for a recipe. I'm having 4 people over for brunch and what I always struggle with is how do you poach 8 eggs and keep them all poached but not overcooked so you can serve them all at the same time? I've heard you put them in ice water and then reheat them for 45 seconds?
And completely unrelated, my wife has developed a sensitivity to dairy, has anyone made hollandaise sauce with margarine? I'm prepared to make it the standard way and then mix her her own batch.
Is it really even possible let alone advisable? I mean, it's already cooked. I was thinking of taking it out of the can (which is always a good start), breaking it up with a fork, putting it in the fridge, in a ziploc bag with some marinade for about 15 minutes. Clearly, it can't hurt, but I wonder if it's really going to impart more flavor than say just mixing in some marinade with the mayo and mixing it up.
People are always saying how homemade salad dressing is superior to store bought. In a ll of my salad dressing making endeavors I have always reached the opposite conclusion. I know the basic 3/1 ratio of oil to vinegar but I always find the dressings I make to have a really sharp bite to them. and the times I incorporate dijon mustard, I find it either not strong enough or too strong. Also, thoughts on what to add besides oil and vinegar? sugar? dried spices? better if it sits overnight? thanks!
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