What is the herb or spice that makes pastrami so rich? I can only eat a couple of bites of it, then it starts to taste cloying - way too rich and greasy. I've tried pastrami in NYC and Philly delis/sandwich shops and just can't get past that weird, greasy taste. Tried it with deli mustards, coleslaw, sauerkraut and nothing makes it taste less greasy. I love corned beef, smoked turkey and other smoked meats. Is it the smoking or some particular spice or herb?
We're looking for recommendations for the best pizza in Naples. We'll be in Rome and want to go to Naples for really great pizza.
We're leaving for Rome on Monday, 12th; we have a one day-cooking class on Wednesday and will have a little extra time before we take the train to Florence for Thanksgiving.
Any pizza recommendations for Naples are happily and hungrily received!
I just received my big, beautiful copy of the Hugh Fearnley-Whittingstall and Nick Fisher book "The River Cottage Fish Book" and it is wonderful. It's big, heavy, loaded with gorgeous pictures and so many techniques and recipes for preparing fish. I can't wait to get started.
Love these contests, especially now that I've finally won!
I recently shared a slice of Key Lime pie with a friend who fell in love with the crust - tasted just like oatmeal cookies. She's not fond of graham crackers and I'm not a baker.
So, I'd like to know if I can substitute an oatmeal cookie recipe for the graham crackers? Would anything need to be added/deleted or can I do a straight exchange? The pie was delicious, by the way!
I just had a Wendy's Cobb salad for lunch (bows head in shame) and really couldn't eat the chicken chunks and there were a lot of chicken pieces. They had a weird mealy texture and really detracted from the salad. Everything else was pretty ok; could have used a little more bacon and a LOT less mealy chicken.
Has anyone else had the same reaction? Are any of the other salads a better choice?
On Saturday a week, I'm driving with a friend to HUP (Hosp. of Univ. of PA) so she can have a special heart test. I'm not super familiar with that part of the city - I'm better in Fairmont section - and need a couple of good restaurants that we can go for lunch after the test.
She doesn't have a very sophisticated palate and doesn't like "hot" or "tart" foods, but does love both Chinese and Japanese foods.
Any ideas would be welcomed. I know Saturday lunch may present a problem.
We used to go to a Chinese restaurant near Princeton, NJ; the owner/chef was from Hong Kong and made the most delicious Hot and Sour Lobster. The shell-on chopped lobster was in a scary-looking orange sauce that was just fabulous - hot and sour with just a very little sweetness.
I've Googled and Binged, but can't find anything that looks familiar. Any help is appreciated and I'm sure this would be a delicious recipe with almost any seafood.
Shamdra cooking like Bobby and Mario? Foodnetwork knows no shame!
Do you think that Mario and Bobby know about this?? Or, when they find out, will it be boning knives at dawn! This is like a trainwreck - I don't even want to look.
Lately, I've noticed that a lot of chefs on TV have this habit of rapping their knife blades on the cutting board, after they've finished chopping. Wouldn't this knock the blade out of whack? I have enought trouble keeping my knives in good shape,without banging them around...
I can't figure out how to pull a link into my comments and there are times I'd really like to bring in a link. Obviously, there a lots of you who know how to do this. I've tried googling and asking "help", but to no avail.
I have to state that I'm a "manual illiterate". Show me once and I'm good to go, read from a manual - I'm not getting it.
Is kosher salt, in of itself, kosher? I know kosher salt is used to kosher meats and poultry, but what is the process that makes kosher salt kosher? I checked my kosher salt box, but it doesn't provide any info that I can find on this subject.
Thanks for any feedback.
Enough Already! I'm getting really sick of that big, fat ad at the top of the page for "Scoundrels". Especially, since I need a new battery for my mouse and have to use the annoying pad on my laptop.
I'd appreciate any good suggestions for eating out in Myrtle Beach. We'll be there the first week in May and I've never been to M.B. before and my friend never had the chance to go out to eat while there, so we need some ideas. Would prefer to avoid national chain restaurants, if possible.
I don't cook fava beans because I'm too lazy to bother peeling them after I've shelled them.
Last night I was watching Giada on FN and she was making something with fava beans (didn't catch the whole show) and she didn't peel the fava beans.. She said that if you cook them thoroughly (8 to10 minutes) in chicken stock, they don't need to be peeled.
Does anyone have a definitive answer to this? Plus, any good/different recipes for favas.
How do you all think a cooked corned beef would freeze? I'm the only one who eats it now and can only eat so much in a short while. I've never thought that baked ham froze very well - gets a funny texture, imo.
Or should I just go to the deli and get a great big hunk and then warm it up in the oven, with some additional spices and liquid?
Did any of you watch "No Reservations" on Monday night, when Tony was interviewing chefs and food bloggers about their obsessions? I was waiting for someone from SE to appear, especially when he was talking to food bloggers. One the founders of eGullet (don't remember his name) explained why he gets upset over a mediocre dish - "I quit a $400,000 a year job a Lehman Bros. to devote myself to food.....for this?" Tony was laughing his head off. He seemed to think that the bloggers were basically a bunch of nutjobs. So combative - "You don't like what I like, then I want you dead!" Whoa...
I just got a pound of beautiful, very fresh, jumbo lump blue crab and I'm trying to think of something special to do with it; don't want to just make crabcakes or crab salad. I'd like something different and special. Maybe something towards the Asian, but I'm open to all thoughts.
Any cool ideas are greatly appreciated and I will report back.
Does anyone have a good, easy recipe for authentic chicken tacos? I have soft corn tortillas and boneless, skinless chicken breasts and a craving for something a little different.
I've made much too much bechamel sauce for a lasagne and don't want to toss it. Can this be frozen or should I just use it up in a few days?
I'm going to be traveling down to Asheboro,NC in a couple of weeks to do the NC Pottery Trail and I'm curious about places to eat that also serve alcoholic beverages. Just looking on line, I can't tell if this is a dry county or what.
Any info is greatly appreciated. This way, I'll know whether to stock up on wine before I leave home!
I am NOT a baker and wondering if I can substitute self-rising flour for AP flour in most recipes. For some bizaare reason I have 3 lbs. of self-rising flour and hardly any AP flour.
Baking help or suggestions are very much appreciated.
What's the best ~ and easiest ~ way to clean the grinding section of my electric coffee mill? Sometimes, I grind very aromatic; i.e., smelly spices and find that afterwards, other, less aromatic spices take on the previous tastes and smells.
I absolutely HATE sour cream. Can't stand either the taste or the smell. Both make me gag! And yes, I can usually taste/smell it, if it's in there! I also don't like cream cheese - it's a texture thing. Is there any consistant substitute for s.c, in baking especially? I've used plain yoghurt, but is there anything else I can use across the board?
Each Saturday evening we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow. I don't know what did it, but this past week I'd been craving a good sloppy Joe....
As one might expect, in a book called Pig: King of the Southern Table there's a lot of talk about barbecue. But for those of us who live outside the realm of real barbecue, and might not even have the luxury of an outdoor space to grill James Villas has kindly shared this recipe for Smoky Oven-Roasted Spareribs. Yes, they are oven roasted, and no, they are not real barbecue but, for coming out of a conventional oven these ribs are pretty spectacular.
You can be as fancy as you like in the kitchen, but if you don't know the basics, you'll never get anywhere. And one basic I have been working on for a long time is the perfect basic vinaigrette. I've written a million and one times about the restaurant Le Relais de l'Entrecôte in Paris, which now has an outpost (as yet untested by me!) in New York. It's a steak frites place, but they bring you this amazing green salad with mustard dressing and walnuts to start, and it was that dressing I was dying to emulate.
Pork shoulder is a luscious fatty cut that does very well in a low temperature oven for a long time. When picking out your shoulder, make sure that there's a nice piece of skin left on it so that once it's roasted, there is enough crackling for everyone to have a piece. The onions that the roast sits on become soft and coated in pork fat, so make sure to serve them alongside the roast.
Note: You can add a few drops of red food coloring to the marinade if you want a deeper red hue on your ribs. Baby back ribs will work just as well as St. Louis-cut. You can cook ribs the...
Ribs are central to barbecue, but they're also part of cuisine traditions all over the globe. The SE team wanted to stop and appreciate all the ribs out there, from Pinnekjøtt in Norway to Cantonese char siu spare ribs to baby-backs (I want my...). Here are the international highlights. As it turns out, the world is boned.
Celeriac, or celery root, is the knobby vegetable that many might pass by at the greenmarket. But after the outer layer is cut off, celeriac can be sliced thin for salads or cooked and pureed.
This dish reminds me of that old tongue-twister: She Sells Sea Shells by the Sea Shore. Luckily, these sea shells are easier to cook than those sea shells are to say. While we all think of pasta as Italian, it...