I have made a similar cookie using Jiff Extra Crunchy Peanut Butter, Trader Joe's Blistered whole peanuts and peanut butter chips. I don't roll them in sugar but they are do make happy little nut bombs. If I want to go the extra mile I swab their flat bottoms with a thin layer of bittersweet chocolate.
Just got this e-mail from Ziplist...."As of December 10th, ZipList will no longer be supporting the recipe box and shopping list platform including your ZipList recipe box and shopping list on ZipList.com, the ZipList app, the recipe clipper, and our partner recipe boxes and shopping lists." I may just start cutting and pasting recipes to Word. Ugh
I too am having problems with syncing, as in I just created an Epicurious account but cannot see a sync option and additionally, it tells me that I don't have any recipes in my box. Any wild way that Serious Eats can just e-mail out our recipe boxes? I am seriously terrible at navigating this sort of detail.
I would use it to check my matahambre and it would match the chimichurri if it were British Racing Green!
Never heard of King Cone. I knew them as Nutty Buddys. Did this awhile ago with hazelnuts and coffee ice cream. mmm
Glad to see the article back. Read it, saw that there was no recipe, article then went missing....and am now happy to have it all here now.
We had relatives from Argentina come to visit during Thanksgiving one year and my sis made the classic feast of turkey, mashed potatoes, pumpkin pie....and Pillsbury biscuits. They were polite about the dinner but oh, did they love the "explotadoras". The "exploders" were aka the Pillsbury popping canister biscuits!
Add one more to using the pastry cutter but I only use it for the whites. The yolks I press through a sieve, which melds nicely into the mayo. Yes too to the green onions and a squeeze of lemon juice. No crunch beyond the onion. Nice and simple.
Where can one pick up one of these tools up?
My mom taught me to cut pineapple this way and back before the super sweet pineapple varieties came available, I could only eat the core of the pineapple. The flesh itself would make my lips swell, though not the core. Thank goodness for the "golden" varieties because now I can enjoy all of it without any swelling. A side note, my mom would dump the pineapple trimmings into a crock with her vinegar "mother" to keep our supply of pineapple vinegar going. It was floral and not too acidic.
Bistrotters is a lovely small bistro with impeccably fresh and well priced meals.
Great apple, raw or cooked, and a good keeper too. That they don't brown made it an easy choice for an apple and arugula salad. Sliced paper thin with some candied walnuts...hope they keep stocking them.
green chile stew and some home made tortillas
Lady Londonderry is a delicious tea with notes of strawberry and lemon. For what it is worth, I was told it was Lady Di's favorite tea. It is equally good hot or iced.
A whole bunch of radish greens, romaine, cilantro, poblano, jalapeno, tomatillo, along with pumpkin seeds, garlic and onion make up my mother's mole verde. She would simmer ox tails till tender then pour in the pureed mole and it would all simmer happily on the stove. It was the best dish
Was in Barcelona last year so a big yes on Bar Pinoxto in la Boqueria but don't miss Quimet y Quimet, el Quim, Cerveseria Catalana,Canete (try the eggplant in honey sauce, and La Paradeta (amazingly fresh seafood)...great food at a reasonable price. Miss it terribly.
Judy Rodgers/Zuni Cafe Roast Chicken, in memory of her sad passing.
Fantastic video that I hope you run annually (so I can watch it along with Frosty the Snowman!). I have a 19 pounder and was wondering if I could spatchcock and actually split it into two halves, on two pans. If so, is the temp still 400? I am a little nervous about not knowing exactly how long to roast for. Suggestions?
I have a 18 pounder. Have read the previous posts and I am wondering if I can spatchcock and actually split it into two halves, on two pans with veggies. Would temp be the same or should I lower it to 375? Do you tent with foil and then remove to crisp? Also, should I keep to your recommended temps for the breast-150 and thigh-165? Kenji, you are the turkey savant!
Pickled Chinese Cabbage is typically a nappa/mustard type of cabbage and it is sold in a clear plastic pouch. It is a yellowish olive green and should be rinsed well before using. Cut into slivers, it is a great addition to an oyster beef stir fry. Have never made the cabbage from scratch as the packaged cabbage keeps so well in the pantry and the amount in the package is just right for one stir fry dish (no leftover cabbage to stash in the fridge).
A potato or two, an onion, some eggs and some olive oil and you can make a tortilla espanola that will be a glorious dinner. A leftover slice cold or room temp is equally delicious for lunch or breakfast. Salsa is an untraditional touch but good too. No need to feel poor, just thrilled you finished grad school. Congrats!
I have a few euros left...time to start saving for a return visit. Thanks for the response.
If you like cuban, the Versailles on Venice, near Sepulveda. Go for the garlic chicken, black beans, rice and tostones. Carb heaven. Tito's is my all time retro favorite (think hard shell tacos with orange cheese and great burritos) and I have been going there since the 60's. Don't live in Culver City anymore but visit family and Tito's when I can. Johnnies Pastrami is eye shot of Tito's and has excellent but pricy sandwiches. Worth the splurge. Home cured pickles are a bonus. Enjoy the city!
Just got back from Barcelona and tapas are a great small bite. Olives, roasted peppers, serrano ham, machego cheese and a room temp tortilla espanola (like a thicker potato, onion and egg fritatta). Whip up a quick romesco sauce, some sangria with white peaches and you are set.
Soups are a good way to integrate vegetables, especially if you add legumes like lentils or white beans. Think white bean, carrot, escarole, onions, garlic, maybe some spicy sausage. Veggies can be grated into smaller pieces. Does he like tomato, as in sauce for a pasta?
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