Love my IPad.
Even love several apps made for the kitchen.
I am very disappointed in the publishing industry's inability (disinterest?) to take advantage of the platform for cookbooks. It would not appear to be that problematic to reformat a cookbook to take advantage of the ability to jump around a book with links...or even make use of the web. Rather, we are presented with the exact same text as the hard copy. So, actually making use of the book on the IPad is difficult at best.
Is anyone aware of any cookbooks (not apps!) that are actually reformatted for IPad use?
Love my IPad.
I have a friend who was a vegetarian, but is no longer. In fact, she claims to not like many cooked veggies. We think that is mildly entertaining. In any case, she enjoys good food and creative cooking. I am planning a meal in which each course is a nod to a particular guest or family. I want to make a dish for her called "Veggie-No Veggie". Now that I have a title for the dish....I need to create the actual dish. Any thoughts to help get my creative juices going?
Bought some salted baby shrimp from H-Mart to make kimchi. They come in a jar. Now, after using a tablespoon's worth, they reside in my fridge. Do these babies have an indefinite shelf life? Any suggestions for other uses?
This doesn't really fit categories or content, exactly...but who better to ask? Mods, feel free to can this if it is too far afield.
We need to replace the dishwasher. Anyone have a brand/model that is really working for them?
Dad and 7yr old daughter want to take mom out for Mother's day brunch. Food should be creative, interesting, perhaps not your typical brunch. Will be in NYC for the weekend. What have you got to offer? Mom likes surprises. (I did see the May 1 blog on this site, perhaps some options there).
Gougeres are great as they come out of the oven. But, how long can they hang around (given no one in the room to scarf them down). How far in advance can I bake them?
For those of you who remain curious about the viability of making yogurt, sous vide, using the hot tub (see my previous thread)....It worked like a charm! No fuss, no mess...I now have a large mason jar of creamy, tart, yogurt.
So, I am trying to convince my wife that a yogurt maker is the most useless piece of hardware for any kitchen. I want to prove to her that I can make good yogurt without it. Unfortunately, I am having trouble controlling the temp. at about 100 degrees for 8 hrs. Then, I thought of this....am I nuts? What if I put the milk and starter into a mason jar and tossed (ok, placed it gently) in the spa? Our hot tub is set at 103 right now. Stays pretty constant...aside from possible breakage/spillage...any downside?
I went a little crazy on the pork butt purchase. I just finished up three different types of sausage, mostly for meals around the holidays. The challenge is I have about 2 pounds of cut up butt left over. Give me some a suggestion for a meal...other than sausage!
I am finally plunging into the world of the iphone. Willing to share your favorite food related apps? Anything out there that you are using? What do you like about it?
I use canned black beans frequently. I typically pour the can into a strainer and rinse them before tossing them in the pan. Got me thinking....do other rinse first or do you use the liquid in the can?
Smoked a brisket overnight, but today it is raining cats and dogs. Not the best BBQ weather. So, I thought I would mix things up a bit and serve my brisket with polenta (sorry traditionalists), some green beans and a fennel and apple salad.
Any thoughts on a sauce for the that I might whip up?
Time for a Philly tapas crawl...
Hit me with your favorite Philly tapas restaurants..(besides Amada, Tinto, Bar Ferdinand...Ansill)
Now, thanks to someone's suggestion here, I have a bottle of kumquat infused vodka. Smells great. I'm not much of a mixologist. Anyone have cocktail ideas for me and my vodka?
Help me out here, folks. I had to candy a few kumquats. Now I need to know what to do with the rest of the pint.
Help me get creative with the dried fava beans in my pantry. I've considered the hummus-like bean dip. What else have you got?
It appears that Spanish paprika comes in at least 3 forms, hot, sweet and bittersweet. I mistakenly ordered the bittersweet...not good for my paella. So, in what recipes does bittersweet Spanish paprika play a role?
Anyone have a source for fatback for sausage making? ...not the salted variety, which is readily available here....a mail order source would work, or if you know of anything in the Phila, PA region that would be good to.
Talk humidity control with me. My fridge has controls on the drawers. Basically, they adjust for air circulation. What likes high humidity vs. low in the fridge?
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