I received a jar of seedless black raspberry preserves as a gift, and other than slathered on toast or pancakes (which is quite yummy), I'm not sure what to do with it. I don't want it to hang around forever - does anyone have creative uses for this?
A contractor this weekend told us about a microwave drawer - a microwave that's mounted in a base cabinet, and the opening is on top, rather than on the side like all other types.
I'm really intrigued because:
1. Range microwaves get greasy from stove splatter no matter how often they're cleaned
2. Would save on counter space
3. Can't do prep work under my existing under-the-wall-cabinet unit 'cause it sticks out so far
Anyone have experience with this microwave drawer? I found one on Sharp's site: www.sharpusa.com/ForHome/HomeAppliances/MicrowaveDrawerOvens/KB6001NS.aspx
An excerpt from my mother's email last night:
I made Pho soup last night and the Pho noodles that we bought were all wrong. I don't know what they're for - but not for soup. There were no directions, I guess you were supposed to know how to use them. I boiled them and they turned to glue. They were real gelatinous and you could stretch them like silly putty. Really gross!! They all stuck together, too so you couldn't put them in soup since it turned into one solid jelly-like glob of glue. I even tried putting a bit of oil on them to separate them but it didn't work. Fortunately, I had a package of Chinese noodles so I used them instead.
I was with her when she bought the noodles (Asian supermarket, Piscataway), and there were several noodle packages that said Pho on them (but no English anywhere on the bags). Can anyone troubleshoot this for me? I've never made pho, so I don't know if the noodles were supposed to be cooked or soaked. The ones she bought were opaque, not like cellophane noodles, and slightly thicker than spaghetti.
I ran across this article today about a Princeton researcher working on the effects of high-fructose corn syrup in rats. Not definitive by any means, but fascinating nonetheless. And it gives a good definition of what HFCS is (how it's different than sucrose)
Here's the link:
It's (about!) time to bust out our grill for the season, and I wanted to try homemade veggie burgers. Anyone have a recipe for homemade veggie burgers that won't fall apart on the grill?
This Saturday (Feb 27) is Open That Bottle Night - the night to finally uncork that bottle of wine you've been saving for a "special occasion". OTBN is that occasion!
Last year was the first time we celebrated - we had an unusual Canadian Ice Wine that I paired with an apple galette. This year may be an Amarone paired with idontknowwhatyet.
What's your "special occasion" wine, and what would you pair it with for this auspicious event?
I got a sample of Shallot salt (sea salt, powdered shallots, magnesium carbonate) from Penzeys over the summer - loved it! But...since I was using it in humid weather, it clumped up into one big mass. I put a couple of silica packs in the jar to dessicate it, but it hasn't helped.
Anyone else ever have this problem, and can the salt be salvaged?
I bought grenadine tonight and was really disheartened by the ingredient list - there's got to be something better tasting out there! Does anyone have any homemade grenadine recipes that they would share?
BTW, I'm using it to make hurricanes, so if anyone has any tips or recipes for that, I'd love to hear it!
I've got Snowballs on my short list for holiday baking this season, but per the comments, some people have had problems with the chocolate weeping through the coconut. So for all those experienced bakers and chemists out there - could I circumvent this problem by adding a bit of Cream of Tartar?
And if not...any suggestions?
The Christmas Cookie season has officially begun! Drop, rolled, sliced...chocolate, vanilla, mint...frosted, piped, dusted...what's at the top of your holiday cookie baking list?
A friend of mine traveled to Russia and was telling me about the foods over there including kvass - a drink made from rye bread and very lightly fermented (less than beer). She liked it, much to my surprise after hearing the description (I'm intrigued now!) I'd love to find kvass and other Russian foods here for her, but don't have a clue where to start - I can't find any Russian or Eastern European foodstores in the area...and I already searched the internet for NY/NJ areas. Can anyone help?
I'm curious and ignorant on this question, though... I assume that portions of SE Asia subsist on a rice-rich diet, but I've never heard large arguments for or against rice in its various incarnations. Is it just not hitting my radar, is rice not used and processed to the extreme extent that corn is here in the US, or is a rice-rich diet more acceptable in the public's eye? What's the whole story on both sides?
I'd be very interesting to hear viewpoints on a corn-rich diet vs. a rice-rich diet (or soy-rich diet for that matter), and also wonder if a SE member in SE Asia would be willing to tackle, and blog about, a rice-free 2 week diet in the same manner that Carey Jones did with corn.
When I use cilantro, I use only the leaves, but feel guilty about throwing away all the stems. Is this wrong? How can I use the stems?
My husband surprised me for our anniversary with dinner prepared in our kitchen by a personal chef. What a night - wonderful Umbrian food (spotless kitchen – thx Chef!), candlelight, wine...tres romantic!
Enough of my swooning though, what's the most romantic food-related thing you've ever done for someone or had done for you? Let's keep it PG-13 folks, lest the little ones be peekin’.
We made a ham and sweet potato pizza tonight - delish!
Care to share unusual pizza toppings that you've tried and loved or hated?
Looking for cinco de mayo ideas beyond the obvious tacos/burritos/nachos. Any thoughts?
If you grow your own lettuce, belong to a CSA, or sometimes get a little grabby at the farmers' market, chances are you'll end up with too much lettuce at some point from now through October. The good news is that although lettuce maintains a clean-cut, "just the salad, thank you" veneer in polite company, she's not the least bit afraid to take a couple of turns around the pan behind closed doors. When you just can't eat another bite of salad, try these delicious cooked alternatives.
If there was every a good time to tackle a recipe requiring 5 pounds of asparagus, it's now. All those spears are grilled, pureed, and then topped with a gremolata to make a soup that's a pleasant break from my usual asparagus preparations.
Of all the crazy and random additions I've made to bread doughs, semolina flour is the one that has become a regular component in my breads. It makes the bread a very pale yellow color and gives it a richer flavor. The first time I used it, it reminded me of a bread my mother used to buy from a local bakery when I was a kid, and that I hadn't tasted since.
I wasn't in the mood for sweet, sticky, chunky, nutty rolls. But when I thought about the flavor of walnuts, they seemed like they'd add an interesting flavor component to the loaf without overwhelming it. Rather than adding sugar, I wanted to go with a natural sweetness—that's where the Turkish apricots came in.
Do you make a great sangria? What are your ingredients and how do you make it? I almost exclusively make red sangria and I never use carbonated water because I believe it waters down the sangria and unless you're drinking...
Beaufort is without doubt one of the finest hard cheeses produced in the world today, and in my experience, it's mostly unknown in the United States. With a firm yet buttery taste that melts easily in the mouth, it's so good, I've made myself sick on at least one occasion eating too much of it.
Anyone have a good, red salsa fresca recipe? I use the one below, which is my version based on Homesick Texan's recipe. I feel like it needs more tang -- a dash of vinegar, or perhaps using pickled jalapenos instead?...
The secret to baked wings that taste just like the real-deal, deep-fried Buffalo wings? Some baking soda. But of course this wouldn't be The Food Lab without testing 28 wings variations first to confirm.