Any tips for making hurricane with tinned passionfruit in syrup instead of commercial syrup? I'm not sure how to account for the different texture and sweetness while keeping the more assertive flavor.
Any tips for rebalancing an overly-onioned meal? My mushroom bourgignon was nice enough, but way too much onion to eat three more meals of. Bonus points for ideas that won't dramatically increase the volume of the final product.
Why are scallops in the US so rarely sold with the coral (aka that orange bit) attached? Just returned from Australia where I was reminded they are my favourite part.
Nice to see the NYTimes issuing a correction on their Kimball article:
Foolproof pie dough "was developed by a test-kitchen team led by J. Kenji Lopez-Alt, not by Kimball"
Does anyone have experience with buying an entire tuna? While pondering pig roasts I wondered if this is a thing you see at the type of uber-fancy parties I do not attend. I just have this image in my head of a Lehman Bros party circa 07 with a couple chefs and a massive fish carving tuna to order, but no idea whether this is a thing that happens in reality. You know, in case I win the lottery and need to host the best party ever, stat.
Tips on traveling by plane with beer? Would love to bring some back from London, but fear the temperature differences in the cargo hold and change in pressure will be too much for the bottles to handle.
Any other SEers going? Looks like our Michael Neff's Sunday event still has room, but I'm anticipating still being hung over from the Friday gala. I'll be the one in navy sequins scouting for gin.
Why do they lie? Is it carelessness? Habit? Fancy really fast stoves? Or am I just a hopelessly slow cook.
If you win the lotto, will you be hiring a personal chef?
I think I'd like them in month long rotations, starting with Eric Ripert, and then a month of Rick Bayless, and then maybe Barbara Lynch.
Pondering ways to lighten up eggnog- has anyone tried adding seltzer? Does it make an eggcream-like beverage? Working with store bought here, I'm a Chipwich loyalist.
Heading to Cape Breton and Prince Edward Island for a week in August and wondering where to eat. On the look-out for local cheap seafood in particular. Any suggestions?
I've never had a proper set of sharp knives before. Ideas for a chopping/slicing/dicing heavy recipe to celebrate? Am thinking stir-fry of some sort, but am distracted by the pretty pretty knives and can't focus enough to get creative.
I can only vaguely remember the family ribs recipe, and the box of recipe cards has vanished.
I know it involves pork ribs, marinated in a mixture that includes applesauce, ketchup, and brown sugar, and then baked in the oven.
I'm missing what else might be included in the marinade/sauce, and time and temperature for baking. I know they usually come out of the oven falling off the bone. Any thoughts on the missing pieces?
Looking for a place for mother-daughter dim sum in Chinatown. Is there anywhere in particular that is better/worse for small parties?
I recently worked on a video shoot making multiple Sacher tortes. Ingredients and snacks on set included apricot preserves, gingersnap cookies, and more bittersweet chocolate bars than Veruca Salt's father bought in search of the Wonka golden ticket. As I prepped, I assembled little gingersnap cookie sandwiches stuffed with chocolate and sticky with preserves. I knew I'd have to meld these ingredients in a cake.
Hi all,I already have blogger site up and running as CookingItSimple.But when I decided to purchase the .com domain someone beat me to it.So,I'm looking for new names and your suggestions are very much appreciated. To let you know a...