Maybe I'm a dork but Delish.com has a quizzes about food and cooking and I took them all and LOVED it and learned a lot. I would love if Serious Eats put a quiz up every week...this thread has no real depth, it's pretty selfish of me because I'm just addicted to food quizzes and can't find any good ones.
Being new to cooking and being a visual learner, I've been soaking up FN and CCTV recipes for a while now. However, as I was digging through old threads using the search term "FN", my hysterical laughter soon turned to the realization that the jokes on me! Many of you believe these "chefs" are not chefs of real talent at all. Ugh. What is a credible, trustworthy site/book/channel to take seriously when trying to learn the basics and so on? Side note: On the advice of Teachertalk I looked up these old threads and really did laugh for a long time!
I thought this was a great website to gain knowledge and expertise. A place to ask for advice and constructive criticism. Although, as I read through many of the blogs, it seems a lot of people find enjoyment from being plain mean. I guess I'm not into making people feel bad when they reach out to complete strangers for feedback. I mean, it's just food. We're not talking politics or religion. I don't see the point of conflict based on cooking. Food just makes me feel positive and excited. I want to learn from others who find just as much joy in cooking as I do.
I'm from Bloomington, Indiana. A college town where pizza places are open until 3am. Also, a town where breadsticks and spicy cheese sauce are an obsession. I recently moved to Florida and discovered that breadsticks with cheese sauce is an anomaly. I don't get it. To me, these two things are a perfect marriage of spicy, salty, deliciousness and to the southern states it's completely unknown. Does anyone have an explanation? I feel like starting my own pizza chain in the south to introduce this wonderful combination! People down here are missing out!
Like I said, I'm new to cooking. I watch Foodnetwork and Cookingchannel and am lost about what type of pans to use for various recipes. Non-stick, iron-cast...I don't get it. I'm about to move into a new apartment and want to buy a set of pots and pans. Any tips on what I should have for a variety of cooking methods?
I'm only recently getting into cooking. One thing I am confused about is covering chicken or roast in the oven. I have made beer can chicken and pot roast, and when using a glass baking dish the juices burn and stick to the pan. How am I to use it to make a pan gravy? Do I need a roasting pan? How does that differ from a baking dish? Help! I'm an amateur!
For this deliciously spicy home infusion find a clean and affordable blanco tequila, but make sure it says 100% agave on the label.
Note: This cheese sauce is gooey and tangy. For a spicier version, substitute half the cheddar cheese with Pepper Jack and add 2-3 minced pickled jalapeños, or to taste. To reheat the sauce, microwave it on high heat, stopping and...
This Alton Brown recipe takes the flavorings from Salisbury steak, but swaps the ground beef for the cube steak. Now, I doubt cube steak in any form would impress those who weren't fortunate enough to have it as a child. As for me, this is straight-up nostalgia on a plate—no A1 necessary.
Niçoise pasta salad is a harbinger of spring. Served cold, the dish evokes picnics and backyard cookouts. It would be equally at home in a porcelain dish or a paper plate, placed on a dining room table or beside a kiddie pool. (Meaning: It's classy and versatile.)