I'm down in Easley, South Carolina for two months. I was wondering if anyone knew where I could locate these peppercorns in the local area? I tried Whole Foods just for the heck of it and found other spices and such, but the peppers continue to elude me. I'm not familiar with the area so I don't know any good local ethnic grocers either. Please help?
With the approaching days of summer (Already! It's near 80 degrees up here...which is HOT for my area's time of year) I've been thinking about cool treats more and more.
Though, a lot of the recipes I see for popsicles or creamsicles call for added sugar of some sort...So I was wondering if anyone had success with just fruit puree....possibly mixed with milk or yogurt? I'm not looking for recipes with sugar substitutes. Just no added refined/artificial sweeteners ones if anyone has some to share. :)
I picked up a bottle of Savory yesterday, and set right away to find recipes for it. I imagine you can guess what happened when I typed "Savory" into foodblogsearch or any other recipe search engine... Although I did find a helpful article on the herb that gave me an idea of where it would be appropiately applied...
I was wondering if anyone had any recipes that use this herb specifically? I believe I have summer savory, as it has a very mild taste. Although it reminds me of sage in its scent.
I love baking my own bread...but my problem is that...the bread is good, but it almost ALWAYS has the same taste. I only bake with whole wheat flour, so I use a...what I guess is 'fermentation' technique most of the time. I just made saurkraut rye bread and it tastes.....like my normal loaf except for a faint difference. I'm wondering if maybe it's from using the same brand of yeast?
Or maybe it's the flour? I've used different brands...but. Maybe it's just what I should expect?
Oh, btw, I mean...of course I expect it to taste like bread. But I always thought different techniques would produce different flavors? I don't know.
okay so i'm planning on making a pumpkin cheesecake....but i have absolutely no gingersnaps, shortbreads, cookies or wafers of anykind that could be crumbled up for the crust. so i'm wondering what kind of crust could i use in place OR would it work okay crustless?
I absolutely LOVE spicy food...but it's difficult finding the 'right' recipe when you have a craving for something. I'm what I call an unintentional vegetarian (just...no interest in eating meat), but it's mainly just meat itself... All the same, I'm looking for a vegetarian dish that's really nice and spicy. At my disposal I have some frozen thai bird chilies, a small bottle of tabasco, red chile powder, spicy smoked paprika, ground chipotle, and some unknown tiny but hot red peppers i grew this summer...dried. About 6-8 of those.
Plus I have this package of dried chiles that I don't know what to do with...they're large and black colored. The name on the package says 'pasilla negro'.
Help? Please? Even though it's during recovery time from the T-day?
I picked up a bag of dried beans awhile back. I thought they might be black eyed peas, just with a different name. It says 'moth beans' on the bag, and they're kind of tiny little things.
Unfortunately, I can't find any clear definition of what they are or what do with them. Can anyone help me out?
We're fortunate enough to have our own chickens and sometimes we have...well. Too many farm fresh eggs. Our fridge gets packed with them at the height of the laying.
My mom talks about how she use to work in a bakery years ago and they would make this really rich bread. She always remembers it because it took 12 eggs to make for two loaves. I'm thinking it's Brioche or some form of it, but I have not found a recipe accomodating to the memory. I don't think the shape matters so much, but she said they use to make a loaf by making buns of the dough, letting it proof and bake together...then you would tear off a bun.
Any idea what she could be talking about? If not, any recipes for bread that uses a lot of eggs?
So on a venture to the city, I love to browse the produce that is normally not availiable in smaller town markets...However, this time around I saw a cabbage. I almost instantly pinned it off as a huge savoy cabbage...
Then I looked at the pricing, and it was called 'Thai cabbage'. I picked it up...because I love cabbages of all kinds...
It has a wrinkly skin. The head I bought is HUGE, but light, because the leaves fit together loosely. Not as dense as a 'normal' cabbage at all in my books.
So, any idea what I'm talking about? And if so, any suggestions of what to do with it? I'm thinking cabbage rolls honestly...but I'd like to see what you guys think first.
I thawed some scallops last night. But do to a change in the menu, I couldn't cook them up so I put them in the fridge without really thinking about it. They've been in there all day, and it's too late to cook them up...so I'm wondering if they'd still be safe to eat by tomorrow morning or noon?
Also, I'd like to know how long raw fish and the like can be safely kept in the fridge, please.
Oh, and I mean fish that is going to be cooked. Not consumed raw which I'm thinking would drastically effect matters.
I've been reading posts about hotdogs, and...I'm not a big meat eater.
But I do like hotdogs. My problem is that I have a serious sensitivity to additives like MSG under it's numerous names and I try to avoid processed food... I know, I know, hotdogs are still processed but I heard about this Hebrew National brand, but I don't think we can get that up here in the 'great north'.
So, estranged Canadian looking for a good quality brand comparable to Hebrew National? I'm on the western side of Canada.
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