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How often do you price compare when you shop?

I compare unit prices. While in store A, I use apps on my phone for other stores to compare prices. I have a set of items I buy every week so I don't have to check everything, but anything new or anything on sale, I make sure it's really a better deal.

Easy Stir-Fried Beef With Mushrooms and Butter

@hungrybruno I used dry Sherry, it worked well. I use Taylor brand, fairly inexpensive at most liquor stores.

Easy Stir-Fried Beef With Mushrooms and Butter

This recipe was soooo delicious! It reminded me of a night at a Japanese Steakhouse. I'll definitely be mixing soy and butter a lot more often.

Easy Stir-Fried Beef With Mushrooms and Butter

@Shao Z. This looks great! It's on the menu for dinner tomorrow.

Hot and Sour Soup

Outstanding, thanks for another great recipe, Kenji!

The Crisper Whisperer: Alice Waters' Long-Cooked Broccoli

This recipe is amazing! I just made it for dinner served with chicken breast. It'd be great just on it's own. I think it might work to make ahead of time as well and reheat.

Hot and Sour Soup

Can the broth be made ahead of time (leaving out the cornstarch, to be added later)?

What's your favorite way to prepare cauliflower?

@CJ McD Thanks, I know what I'm having for dinner on Friday

What's your favorite way to prepare cauliflower?

@CJ McD - the easy approach sounds pretty delicious. You sauteed as florets or smaller pieces? About how long?

What's your favorite way to prepare cauliflower?

I'm currently obsessed with roasted cauliflower (450F for 30 minutes). I also love it mashed into a puree and grated into "rice."

Substituting yogurt for sour cream in dips?

I routinely use yogurt instead of sour cream in dips and it works well. Though, you have to be a yogurt fan as it adds a bit of tang that is not always present with sour cream.

Need NEW Recipes for Lent

Do you eat shellfish? Steamed clams and/or mussels are always nice or a fish stew

Need NEW Recipes for Lent

I think either of those would work well with a mild fish to amp up the flavor - cod, sole, halibut, bass

Hollendaise Sauce

Trader Joe's makes a shelf-stable Hollandaise sauce.

Trader Joe's is Like a Bad Boyfriend...

@jedd63 I had the same opinion until I started shopping there and now I buy nearly 50% of my groceries at TJs with only a handful of pre-packaged foods. Great selection of cheeses, oils, etc.

Serious Eats' Halal Cart-Style Chicken and Rice with White Sauce 

@Gipuzkoa Thanks, I love this recipe and have been enjoying it at least once a week. I always serve it as a salad which works for me. I really enjoy the sauce although I add only 1/3 of the sugar and add cumin and garlic.

Serious Cheese: What's the Deal with Raw Milk Cheese?

Whole Foods carries raw milk cheeses, but they must have been aged 60 days in accordance with FDA regulations.

What do I need from the Korean grocery store?

Maggi, Gochujang, kimchi! I also really like the quail eggs too.

Ideas for egglant puree other than baba ghanoush

Thanks for all of the great ideas. I'm thinking perhaps add some peppers and make it a caponata to spread on chicken with mozzarella.

Ideas for egglant puree other than baba ghanoush

@heddylamar - I should have specified, yes it's made from roasted eggplant. I'm not familiar with baingan bharta but I'll give it a quick Google search.

Vegan Mayonnaise Taste Test Produces Surprising Results

I happened to try the Just Mayo at Whole Foods and it's really good. I don't even really like mayonnaise but it was very tasty and I will probably buy it as soon as the jar of Duke's in the fridge is empty.

Serious Eats' Halal Cart-Style Chicken and Rice with White Sauce 

I just made this recipe, this chicken rocks! I think I could eat the sauce on anything.

Serious Eats' Halal Cart-Style Chicken and Rice with White Sauce 

Has anyone made this without the rice or is that key to the dish? I live in a pretty low carb house and I'd love to try this recipe.

Feta cheese

My favorite Feta cheeses -
Trader Joe's Greek Feta in brine
Trader Joe's Israeli Feta - milder and creamier than the Greek Feta
Mt. Vikos Feta - I buy it at both Whole Foods and Wegmans

Thankgiving recap

I was sick with a lingering stomach bug, but dinner turned out great. It was my second year roasting the turkey low and slow and I'll be sticking with that from here on out. The turkey was delicious, and the gravy as well. I had a ton of leftovers though we enjoy eating through them over the weekend. I probably wasted some of the side dishes like stuffing, mashed potatoes and macaroni and cheese which we didn't finish, but the 18 lb turkey and gravy disappeared between the two of us. The turkey stock and soup were particularly good this year. I tried Ruhlman's overnight oven method and it was truly "liquid gold."

Sirloin tip steaks - sear and eat?

I hit the jackpot on sirloin tip steaks this week which I think would be a nice addition as we eat a lot of steak and it'll be a cheaper, lean option for quick meals. Will a simple sear and eat to medium rare, sliced thin work for this cut? I know it's slightly leaner than top sirloin but that's what I do with it and it's always great.

Flat steaks - flank, flat iron, flap, hanger?

Do you have a favorite among these flat cuts for a simple seared steak - limited bells and whistles? I've just been introduced to them recently and love them, possibly even more than a juicy ribeye on most nights. It's hard for me to pick a favorite, but for a simple steak, I think flap and hanger are my favorites.

Favorite compoudn butter

I love compound butter, it's such an easy way to add variation. A few favorites include paprika anchovy, chive anchovy, and bacon blue cheese. Do you have any favorite combination?

Friday steak night - Tri Tip

I really appreciate all of the advice that I've received here for a few cuts of steak which have been new to me. I am making my way through my summer project to try less mainstream cuts of beef. The list is pretty much complete (I've already tried flank, hanger, flat iron, flap, skirt) and tri tip is next on the list. I understand it usually comes in the size of a roat but y local butcher has them ranging from 1.25 to 1.5 l s as well so I thought I'd buy that since there are only a few of us and I don't have a grill. The plan was to pan sear and finish in the oven. I just wanted to get some idea of what I'm in for. I like a hearty cut of beef with hanger steak being my all time favorite. Is tri-tip pretty flavorful? What are your favorite ways to prepare it.

Does anyone NOT marinate flank steak?

I love the flavor of beef and usually don't marinate most cuts including favorites which often seem to be marinated such as skirt, flat iron, etc. Does anyone have a tried and true method for a flank steak that is not marinated? It seems that some of the recipes only recommend a short marinate time so I figured it wasn't playing a big role in the tenderizer department. Will a simple prep salt and pepper screeching hot, sliced thin across the grain yield a good result?

Guacamole yay or nay?

I love guacamole with chips and on tacos. However, I find that whenever I add it to taco salad it just disappears and the flavor is lost and it seems like a waste of good avocados. Does anyone else seem to have this "problem?" I love but I'm thinking I should reserve it for dipping.

refrigerated cookie dough

this weekend i need to bake up a ton of valentine's treats, but don't have much time. so i mixed up the cookie dough and refrigerated it. i plan to make white chocolate macadamia cookies, chocolate chip cookies, oatmeal chocolate banana cookies, and chocolate walnut biscotti. when i bake the cookies, do i have to bring the dough to room temperature?

Taste Test: Every Flavor of Chobani Greek Yogurt

My devotion to Greek yogurt is a little absurd; hardly a day goes by that I don't have at least a cup of the stuff. In recent years, I've Chobani spread further and further across the grocery aisle. Blueberry, strawberry, sure; but then pomegranate and passionfruit, and whoa, blood orange? With a whopping 21 Chobani variations now on the shelves, we took it upon ourselves to try every one of them. More