he's also done some other food stuff..
he's also done some other food stuff..
Have these been done on the Japanese candy reviews yet? if not, get on it! I came across them in an asian food store yesterday ate the bag while walking around other shops and went back for more. They also come in peach, orange and strawberry. Seriously yum!
I've found high protein flour (>11%) hard to come by but recently came across the (to me exremely weird) process of making Seitan (popular Vegan/Asian vital wheat gluten food), which involves washing the starch out of flour to be left with pretty much only a blob of gluten.
Being a devout meatatarian i hadn't come across Seitan before and i was wondering if it could be used in Pizza making to up the protein level in the dough receipe?
Anyone tried it or would whey powder or something like that be an easier solution?
Anyone see Bobby's cameo on Entourage?
Who would have won the fight Ari or Bobby?
I'm getting married next week in Tuscany, should be in for some good food there, but i'm looking for some suggestions for our honeymoon.
We're hitting Vegas (3 nights), Kauai (1 week), Oahu(1 week) and San Francisco (2 nights) and we have a lovely 4 hour stopover in Newark airport.
We're both pizza, bbq and donut fans but not big into fish(yeah i know we're going to an island!).
I'm hoping to get to UPN in San Fran and the malasadas lady on Kauai (http://www.yelp.com/biz/kauai-malasadas-lihue) but haven't really really tied down anywhere else.
We've both been dieting/starving ourselves for the last 6 months and I'm down to 160lb so i'm really HUNGRY, anyone got any suggestions?
Sorry, wanted to try this for a while, with a few people complaining lately about the standard of talk topics falling, what gets your attention to click on a talk topic?
My pizza stone can hold a 12 inch pie but not much more, so my slices are are usually 6 inches long but i prefer the cheese to crust ratio you get on a larger slice also the foldability..
Has anyone experimented with non round shapes to produce larger slices? I'm thinking the sort of shape you get from 4 interlocking slices (you'd have a crust at each end you have to cut off and have a B shape on eiter side...)
maybe i'm losing it....
I'm sure many of you have made homemade pasta with pasta roller machines or a rolling pin but have any of you made pasta shapes or spagetti with a pasta extruder at home?
I love spagetti but never liked the squarish shape it comes out of my roller attachment
I've looked online and unless you spend big bucks on a massive bronze/steel die machine there doesn't seem to be many options, has anyone found a reasonably priced one worth buying?
This subject may have come up before...
I lived in New York for a while and the price of produce there meant that eating out or cooking in cost about the same, also the great choice of restaurants meant that you could mix it up without having to travel too far, so i ate out a good bit while i lived there.
Since returning to Ireland though i've found i don't eat out too much any more, I like to cook (and my other half likes my cooking!) plus restaurant prices here are much higher than what it would cost to make at home.
Also i've started to find restaurants a bit stuffy, i like to eat in a more relaxed environment, you can't unbuckle your belt at the table in a restaurant....at least without getting dirty looks.
So going out for dinner is nice for special occasions but i much prefer to eat in, am I alone/weird/antisocial in this?
Anyone watching the new series of Masterchef on BBC? What do you make of the new format?
I think the audition rounds are a bit X-factor but looking forward to the next episodes in the new kitchen
I've seen recipes for every other parts of a pie on here but none for sausage and i here most good pizza joint make their own, anyone got any sausage recipes?
Is it generally different from the breakfast sausages?
I live in Ireland and sausages here are a good bit different to the ones in the US, they are usually pork (should be >80% but some times not) and breadcrumbs with some flavourings, they are fattier, usually fried or grilled and always served in what you would call links (no patties).
Not sure they would work on Pizza as they can be a bit greasy and aren't a flavourfull as the sausage you get on pizza in the US
I'm new to this site but love it straight away.
I'm planning on flying into NY around halloween and doing a road trip to Chicago via Kentucky.
It'll probably be 3 days in NY and 10days on the road.
Obviously food could dictate some of the route. Can you guys recommend the places i should visit and where to eat and the places that i shouldn't miss?
Combining a classic French technique (beurre noisette) with a totally American treat (the blondie) turns out to be a great idea.
I've done quite a few grilled recipes for The Food Lab over the years. Here are a few of my absolute favorite recipes—the ones that I spent the most time working on, or the ones that simply appear time and again during my summer cookouts.
A few years back, When Pigs Fly columnist James Boo published two separate but equally comprehensive guides—one to American regional barbecue styles, the other to American regional barbecue sauces. Now, to celebrate Barbecue Week, we've combined both posts into one glorious super guide, designed to provide you with the most encyclopedic barbecue coverage possible.
So, I've got a couple of friends staying with me for a few days in New York. One has been here before. The other is an English boy living in Los Angeles who is here for the very first time, which, to me, means one thing: we need to get this guy some pizza, stat. So much pizza, so little time. Where do I start, and where would you take them?
The strong smokiness, heat, and tang of this tomato-based salsa brava has an intensity that can instantly transports you to a relaxing tapas meal in Spain.
If you're visiting Little Italy in Chinatown in New York, get ready to eat well. But you have to know where to eat—and just as importantly, where to avoid. This guide aims to break it all down for you, handy printable map included.
New York has long been regarded as a, if not the, pizza Mecca. But these days, many of our city's most highly publicized pizzerias share increasingly less with the slice joints and classic pie shops that engendered that reputation in the first place. Whether you're a native New Yorker or a first-time visitor, here are 12 old-school pizzerias you should definitely know.
Taking a cue from the popular English biscuit brand McVities, these whole wheat digestive biscuits are covered on one side by dark chocolate.
Back when I was a wee food labber who spent his summers at band camp,* my favorite day of the summer was when the camp's cook, Glen, would make his pesto. We'd have a camp-wide pesto spaghetti eating contest, in which I may have been the only competitor. This simultaneously made me a winner and a complete loser each time. What can I say? I loved my pesto back then as much as I love it now. Today, we're gonna stick it on pizza. But first, a few words to the wise.
With Passover right around the corner, it is the perfect time to perfect a roast brisket recipe. For something different than the standard salt, pepper, and go method, look no further than Richard Blais's Brisket with Coriander, Black Pepper and Brown Sugar. Hidden towards the back of his new cookbook, Try This at Home, this brisket is piquant enough to awaken any family member dozing in the middle of an hours-long dinner.
[Photographs: J. Kenji Lopez-Alt] Notes: The stove-top method is faster and easier for some folks, but the oven method will get you slightly moister end results. Chicken wings can be frozen after step 1. To freeze chicken, place on a...
These cookies are beautifully cracked, crunchy around the edges, soft and chewy in the middle, and full of deep, caramelized and chocolate flavor.
Welcome to our brand new pizza index! Over the years, our staff and readers have worked to build a treasure trove of pizza recipes and techniques, ranging from regional classics to home kitchen adaptations and twists. Have we covered it all? Absolutely not—that would take all the fun out it! One of pizza's greatest qualities, at least in our humble opinion, is how difficult it is to pin down or define. Ideally, this list will continue to grow and evolve indefinitely. In the meantime, we've done our best to organize our existing pizza resources to make things a little easier for all the home cooks and aspiring pizzaoli out there. Have at it, Slice'rs!
If you're done much research in the realm of barbecue, you may have come across a spice mixture, credited to the great barbecue pitmaster Mike Mills, known as "magic dust." It is a marvelous, intoxicating mix of spices that can be used as a dry rub not only on a rack of ribs for smoking, but just about any cut of meat (or even sprinkled over vegetables), making it a handy mix to have around at all times. I always make up a big batch and use it regularly, which is how I found myself with a gorgeous, marbled, thick-cut pork chop and the inspiration for an easy way to dress it up.
This creamy tomato sauce packs a flavorful punch. Toast up some buttery Parmesan garlic bread to serve on the side.
Admittedly, cream pies are the stuff of slapstick comedy and road trip restaurants. But they're also one of our favorite winter desserts because most are made without any out of season ingredients. From classics like Boston Cream Pie to upscale takes like Bourbon and Brittle Banana Cream Pie, take a look at 10 of our favorite recipes, no frozen fruit required.
The Chinese technique of velveting meat is an oft-used yet underappreciated one. It refers to the coating of meat pieces in cornstarch, egg whites, wine, and other seasonings such as garlic and soy sauce, to make it more tender. Learning how to velvet meat is as integral to Chinese cooking as say, browning meat is for the French or Italian.
Think of these as an elegant Oreo. An elegant, giant Oreo. Deeply chocolatey, with a white chocolate based cream that's far more satisfying than sugar paste, these are cookies you can eat alone, or filled, or double filled. Don't tell Keller.
Sure, we found some store-bought cranberry sauce that was pretty decent in our recent taste test, but homemade is so much better, and best of all, it's absolutely blindingly simple to do.
Cranberry sauce is my favorite part of Thanksgiving. (Anyone else?) Tart and delicious, it holds the Thanksgiving meal together. The gorgeous red-maroon hue brightens the otherwise brownish plate, and its refreshing flavor improves just about everything it touches. Look here for 5 different ways to make a saucy cranberry side.
Summers are made for the grill, but what's a steak lover to do when the weather's too cold and wet to light the suckers up? Just cook them indoors. Indeed, pan-seared steaks have several distinct advantages over grilled steaks—enough that there are times when given the two choices, I'll choose pan-seared just for the sake of it. While grilling will get you a rapid-fire crust on your steak with all those delightfully crisp, on-the-verge-of-burnt bits and a good smoky flavor, I find that the even golden brown crust you can develop in a hot cast-iron pan really accentuates the flavor of the beef itself, letting it shine. On top of that, pan-searing affords you the opportunity to add your own flavorings in the form of aromatics. Pan-seared steaks come out about 4 percent moister to boot.
Here's the best way to do it.
National Brownie Day is coming up on December 8th. Score major brownie points by baking up a batch of these decadent three layered peanut butter brownies.
While Texas-style Chile con carne—that is, real chili with big hunks of tender beef simmered in a tomato-and-bean-free sauce—may be the pope of Chili Town, carne adovada—its New Mexican pork-based cousin—is his right hand man. I've never understood why carne adovada doesn't get as much recognition.