I found frozen banana leaves in a local grocery. At first, I was so excited I couldn't decide what to wrap ...chicken, fish or pork! I found a Thai recipe to be able to follow the idea of it and came out with a wonderfully moist fish. Has anyone else had the pleasure of cooking with banana leaves? If so, please share your ideas. I'm going to use fish, scallops, large shrimp and squid on the next wrap!
I remember enjoying Pasquale's Kitchen on PBS some years ago. He was such an entertaining cook. He taught me many of the techniques I use today. What a fun guy!
Here in Old Town Alexandria, Va we have the oldest fresh market in the United States (so we are told). Each Saturday local farmers from Virginia and Maryland bring their vegetables, country ham and sausage, herbs and flowers to us. When I'm in town, I'm at the market along with hundreds of other people. I'm in search of a good recipe for calabasitas which will utilize the summer squash and fresh corn. Please pass your recipe along!
Because pork chops can be dry has anyone heard that using a cold pan (reverse of searing) insures that the chops will stay moist? I like to finish chops in the oven after pan searing. Have you used this cold pan technique?
I love italian food and prepare it far often than I should! A favorite pasta of mine is stuffing jumbo shells with a ricotta, spinach and ground veal mixture covered with a homemade marina sauce. Any other ideas?
Moving beyond the Foodnetwork and finding complete enjoyment in watching Lydia's Italy, Daisy Cooks, Test Kitchen etc reveals who we are and where we are in relation to the level of cooking we seek. Who inspires you the most?
Does anyone have a recipe for ground turkey burgers that includes minced granny smith applies?
I've seen two geese in a double stroller before. Both had on beautiful sun bonnets tied under their necks. I laughed for two days! The woman pushing the stroller never cracked a smile. Guess you have to stay in "character" to be able to pull that off. Yes, the geese were strapped in the stroller.
I believe you iced them while the cupcakes were still warm. Not knowing your recipe it is hard to know. Buttercream is virtually foolproof following a very simple recipe. Hope you'll try it again soon....
I would cut them into chunky pieces, add fresh chopped garlic, generously drizzle in olive oil, salt and papper and place them in a 325 degree oven to "roast." Be sure to spread them out on a baking sheet. They will reduce to a dried tomato appearance. When they are done you can do several things. You can add them to al dente spaghetti or other pastas, toss with a high quality grated cheese and serve. You will need to dress this with extra olive oil. Recently, I let them cool to room temperature and placed them in the refrigerator. Later, for my small dinner party I did a different take on Caprese salad. I sliced fresh mozzerella cheese and placed down the side of my large serving tray. On the other side, I lined it with the tomatoes. Down the middle I filled the tray with fresh basil. Everyone went for seconds. I have to admit, it was a big hit.
Peel and slice the cucumbers with vidalia onions also sliced and ringed and place in a glass container with a teaspoon of sugar, salt and pepper to taste and add a cup of vinegar. Cover the container and shake. Place in your refrigerator to get cold and serve it as a side salad with your meal tonight. There are lots of variations to this cucumber salad. Be creative.
Personally, I read the entire recipe to visualize what I'm getting into. If I don't agree with the "way" garlic is handled (first, last, browned, etc.) I just use common sense and proceed from there. The "basic" techniques are generally the safest especially if you question a technique. I, too, always add the garlic after the onions so that it will not burn.
I think FN might be getting the hint. Ellie Krieger is now on every afternoon in my area @ 2:30 p.m. What a welcome change. Tyler Florence is fantastic but he needs new shows. The Saturday lineup in my area is quite good for FN. Hands down, PBS rocks with Lidia, etc. I continue to get really embarrassed for Paula when I run into a Paula's Party episode. Am I the only one who feels this way? I can't understand why anyone would want to watch Paula try to emulate Lucille Ball. "Let it go, Paula, and save your dignity. Stay in the kitchen." Geez...
@ dsquare - I enjoyed the short clip very much! Pasquale was so pleasant and entertaining. Wouldn't it be great to see a similar cooking show on the Food Network? Pasquale's technique was straightforward. Put all of the ingredients you need to make the recipe on a cutting board. Being organized leads to huge confidence at the stove. Thanks to all who commented on this very special Italian chef!
@therealchiffonade Honestly, do you know how incredibly funny you are? I love "I'm not a cook, I just play one on TV." That's it! Nothing more needs to be said about the FN. Please! Believe me when I say I love PBS chefs...no commercials....high standards....great recipes and techniques.
I must admit, she IS getting better. Maybe she will take Sandra Lee's time slots...all of them.
@BirdDoggie I agree with you. I have had marvelous pairings in my life and it makes all the difference. You didn't mention the French chablis which is totally unlike American chablis. I'm not a pink wine person because I believe one needs to get off the fence and pick red or white, however, having had a fine glass of French chablis...I'm on the fence. Chablis is wonderful with veal dishes and light pasta entrees. My favorite pinot grigio is Santa Margarita ($22.00). I love big big reds such as bordeaux with steaks and lamb. @BITTER buying a wine guide is a very good idea to get you headed in the right direction. Then you need to experiment with a home wine tasting/pairing of your own. Have a small dinner party, buy three bottles you feel would compliment your meal then have your guests rate the wines. Sounds like big fun! By the way, I, too, like the Smoking Loon label (especially their new label with the earmark). It's a good value for the $.
I am playing with my lovely dog's ears as I type. I could never eat dog. That said, we euthanize thousands of dogs and cats every day in this country. If we are already killing animals simply to solve the problem of overpopulation, it seems there would be a slight (if culturally abhorrent) benefit to eating them, too. While I find bullfighting strange, at least in Spain their meat is donated to soup kitchens.
it seems ridiculous to me that people who are willing to eat cows, pigs, and chickens on a daily basis would react so strongly to the consumption of dog meat. in my opinion, an animal is an animal is an animal. don't get me wrong, i love dogs, but i'd try eating one if i was given the opportunity. it just seems silly to me to get all up in arms about someone eating a dog, then turn around and have a hamburger, you know?
PS My parents tricked me into eating snake when I was a kid. What's with Asian parents tricking their kids into eating random animals? It's not like I had many food aversions, I ate shark's fin just fine, and intestines, squid, pretty much everything other American kids won't eat.
I have a dog who is my absolute baby. I wouldn't eat her in a million years. However, given the opportunity, in a country where any animal is raised as livestock for consumption, I would probably try anythig. I like to try things before I say whether or not I like or won't eat it again. I am not sure I will ever be in a situation where I can eat dog, but if I were, I would try it just to see what the fuss is about. I agree with the commenters who wrote that it's a matter of what's different to those of us in the US; in India, we might be considered barbaric for having eaten all the cows we do, since cows there are considered sacred.
Peruvians eat guinea pigs, and I don't see many people freaking out over that.
Also, if you're going by the 'cute and cuddly' standard, as someone mentioned, what about rabbit? And... my understanding is that the dogs eaten in Korea are more dingo-like than Fido-like.
LOL Pavlov. That's a funny angle. :D
At least she wasn't like that crazy old bat who was complaining to me at the grocery store about how her dog only eats Green Giant french cut green beans. o.O
Jerzee lol! Thanks for the advice everyone - will attempt a batch at the weeknd and try your suggestions
@cassaendra & dianeb... did you ever consider these folks who were pushing the aforementioned fowl were doing so to restrict movement, and by doing so were in fact making them more tender? hehehe
Get a can of Wilton Meringue powder and use the recipe on the insert. Also, if your cupcakes were still warm, that could have made your icing collapse. The new Crisco works great. I just used it this weekend.
You say you added everything together, just dumped sugar, water, butter etc. in the bowl and then mixed? That is going to affect the outcome for sure.
I never make American style BC (too sweet and greasy for me) and always make a fluffy one, or an Italian or Swiss meringue and never have issues. You have to cream your fats with a BC like that first, always. Then add the sugar slowly and the liquid last or it simply won't end up as it should.
You want to read about cupcakes?
http://www.cakecentral.com/index-cake-decorating.html
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