I started noticing about 2 years ago that all the chicken breasts are now HUGE and the texture is tougher. Used to, I could buy a 4 pack of bone-in breasts and bake them in whatever recipe . . . they would be tasty and flavorful. Now, it not only takes forever to cook them, but they just taste weird. Where did the smaller sized ones go??? Did we really need to supersize them??
Ugh, all of a sudden on I am getting all these pop-ups when I get on SE! Please make it stop (grabs head in agony)!!!
Has anyone ever heard of soaking walnuts in water before eating them? I was reading an article about Dr. Oz and apparently he does this, but it didn't say why. I googled it and couldn't find out much either. Do they taste better? Are they healthier???
I just made a rum cake in a bundt pan and took it out of the oven--the recipe doesn't say how long to cool it before removing from the pan. Should I wait about 15 minutes or so and then invert it onto a plate?
Just made a bundt cake tonight using fresh apples, the recipe also called for 4 eggs and one cup of oil. So why is it dry and has the texture of cornbread??? I expected it would be quite moist. A friend gave me the recipe and had raved about how delicious and moist it was. Guess I can make some kind of sauce to serve with it, but am still wondering what I did wrong : (
Have been enjoying reading everyone's musings on their T-day adventures (or misadventures!), esp. loving the new recipes I am picking up here and there. I was sick with a terrible cold through the whole thing, but managed to host the fam, since it seems to have become our tradition. Must admit, I was glad to get to rest up the next day : )
Even with our brood of 14, we still managed to have lots of leftover turkey. I just can't bring myself to eat any more of it tonight, but may make a turkey noodle casserole tomorrow night. Just how long is it safe to keep leftover turkey in the fridge? Tomorrow will be 4 days . . . My freezer is (literally) packed full, so I am hoping to just be able to keep it in the fridge as long as is safe. Thoughts?
The post by amm18 got me to thinking about TV snacking . . . and TV trays. Remember the old metal free-standing tv trays? My mother-in-law has some that she won't part with and I have search high and low for some, to no avail. The only ones I can find are the wooden ones that don't have an edge around them. I don't like those because 1) they are heavy and 2) it's easier for a drink or plate to slide off the edge. Also, I like the retro vibe of the old metal ones. So any ideas please on who would have these gems? My TV snacking would be much less inhibited if I had one or a set of these!
I'm having a party tomorrow evening (OK, it's a jewelry party) and for snacks we're having mini ham & cheese muffins, California rolls, crudites, and brie with a fruity/pepper jelly a neighbor made for me. For dessert? I'm stumped. Don't want cookies (just made some for a different party on Sat. nite) and would prefer something chocolatety, but not brownies. Not too complex, please, as I have a house to clean in prep for the party! Any ideas? Thanks in advance : )
I made a pot roast last night and am freezing and saving the leftover meat for another meal. However, there was lots of delicious gravy left and I would like to use it for something tonight, but can't think of anything. Ideas please!
One of my favorite fish to cook is trout. Sometimes I pan fry, sometimes I bake or broil. I love to eat the skin, however my husband (and his parents, who happened to be over one night when I made it) says trout skin isn't to be eaten, and they scrape the fleshy part away from the skin to eat it. Is this bizarre? I had never heard of anyone NOT eating the skin. How do you eat yours?
I am not averse to salty foods--in fact I get chastised by friends and family sometimes for over-salting. I am not a fan of blue cheese, but had read that Stilton is less pungent tasting (milder), so I bought some. I'll admit it is milder, but OMG, it is so salty I can barely eat it. I wanted to try it for our weekly fruit, wine and cheese dinner, so I had a sample bite tonight and I just couldn't believe how salty it was. Is this the way it's supposed to be?
I absolutely love trout . . . trout amandine, grilled trout, cornmeal coated fried trout . . . any kind! And I know it's good for you, omega 3s, etc. It used to be offered in many restaurants, but now it seems that all anyone has is either catfish or salmon. What's up? Has trout become that scarce?
We opened a bottle of Ecco Domini merlot tonight, and I swear it has a salty taste. I am not usually a merlot drinker, but we did have a bottle a few months back and I certainly don't remember it tasting like this. Any ideas?
I'm going to be making Martha's mac & cheese and adding diced ham (just a little bit) . . . just trying to come up with two side items to serve along with it. Any ideas?
I have some whole milk ricotta in the fridge and am looking for some good ways to use it, either sweet or savory (except lasagna). Any favorite uses / recipes?
I made a relatively tasty chicken salad tonight--chicken breast, mayo, a bit of unsweetened whipped cream, toasted pecans, celery, and grape halves. However, I wasn't sure how to season it and it just tasted like it needed SOMETHING. Maybe tarragon? Chives? Just not sure. Any ideas out there?
After searching high and low for watercress (apparently stores around here don't carry it all the time) , I finally found a sealed bag of it at the local supermarket in the salad area. I wasn't going to use it for a couple of days, so I stuck the bag in the crisper in the fridge. So last night I opened it and was going to use some on my smoked salmon sandwich; when I opened the bag it REEKED! I couldn't quite pinpoint the smell, so I pulled the whole thing out and it was attached at the roots to a dirtball (like some herbs I've bought) and when I sniffed that, I about fell over. I'm talking manure smell, so bad I gagged. Is this normal? The watercress itself looked really fresh, but I was afraid to eat it after that awful smell . . . I threw the whole thing out, then took out my trash!
I'm thinking about buying one of those countertop indoor grills. We usually charcoal, but there are days when it's too rainy or too windy or we're just too lazy to fool with it out there. I was at the grocery store Saturday and they were using a George Foreman grill to cook on-the-spot steaks and cutting them up as samples to sell their steaks that day. The sample I had was so good that I had to buy the steak (thin ribeye that had been marinated). I brought it home and we fired up the charcoal grill and cooked them. To me it didn't taste that much different than the one I had at the store on the indoor grill. So . . . . my question is . . . do you indoor grill and if so, which one would you recommend to me? Also, what foods have you had success with in grilling indoors? Thanks SE'ers!
I make granola every so often using this and that from three different recipes that I have customized (no cinnamon! no pecans!) and for the oatmeal they all just say "oatmeal" , not old-fashioned or one-minute (I'm certain it's not "instant"). I can't remember which kind I used before, but think it may have been one-minute since I have several containers of that in the cupboard. Would the old-fashioned oatmeal make it too chewy? Which would you use? Thanks in advance!!! I'm craving granola and yogurt . . .
I had a nice surprise the other day when I found out the local French restaurant here has opened a gourmet mini food store in an add-on area. Among their many offerings is a truffle butter they whip up there . . . seems like I have read on here about uses for black truffle butter, but now am not finding what I'm looking for. How do use use it? How does the taste differ from white truffle oil (which I have)? Does $10 for a small container (@4oz) seem reasonable?
I am looking for what makes a great grilled cheese sandwich. Sourdough bread? American cheese? Cheddar? Brie? Do you add things like apple or pear? Just wanting to know what your idea of the quintessential GC would be or is. Also, what do you serve with it . . . tomato soup? Fruit salad? Thanks for giving me some new ideas!
I am making the Strawberry Ricotta tartlets in this month's F&W and you have to make a gingerbread cookie base for it. The recipe calls for both honey AND molasses . . . can I just use all honey? I am not real big on the taste of molasses, but realize that using all honey would alter the flavor of the gingerbread cookie a bit and I am okay with that. Just wanting to be sure the texture wouldn't be altered . . .
Do you have anything food-related that you obsess about? I guess mine must be iced tea. I grew up in the South and it was a staple for lunch and dinner. So I have become very discerning about it. I like it somewhat sweet, but not the syrupy-sweetness that you find in many places (my guess is, lots of those places where it is TOO sweet is where they have used HFCS); it is best with good old sugar, and a lemon slice.
Well, I found the perfect place for tea near where I live . . . even the ice was right. Yes, the best ice for tea is NOT crushed, but clear cube or disc shaped ice. The crushed ice tends to melt too quickly and also tends to lend an off flavor to the tea, whereas the clear ice has more of a clean flavor that doesn't conflict with the taste of the tea. Well, imagine my dismay to learn that this perfect place where I have been buying my tea for months now has changed ice machines to the crushed pellet kind! I am just really bummed out about it. I just had to vent!
Have you ever had an experience like that where you are SO happy with a food or drink item and then . . . poof! it's gone ? For the record, my husband thinks I'm nuts and that all tea tastes the same.
Ugh, I just dumped out another remainder of the carton of buttermilk that I had to buy awhile back for a recipe, wasn't able to use it right away for anything else and it is now past its prime. I used to be able to find pint sized containers of buttermilk which worked great for cooking . . . no unused portion to sit in the fridge for weeks. Anyone out there got a good substitution for buttermilk? I've heard about adding lemon juice to milk, but wasn't sure if that was as good as using real buttermilk. Thanks for any ideas!
I have several recipes calling for watercress as an ingredient, yet I can't seem to find it anywhere! Is it out of season? Is there a good substitution?
If you're going to make Tex-Mex cheese enchiladas, you might as well go all the way. And what better source to lead you to the cheesy promised land than Robb Walsh's The Tex-Mex Cookbook?
This makes enough for two single-crust pies or one double crust pie. For a slightly more tender crust, replace up to 6 tablespoons of butter with vegetable shortening. Pie dough can be frozen for up to 3 months. Thaw in refrigerator before rolling and baking.
This pasta dish is sort of a giant mushroom duxelles piled on top of fettuccine. I always write that crème fraîche is a magic ingredient (and it's even more magic when you can make it in one easy step!), because it just refuses to separate. You can do anything to it, and it's completely resilient.
For lack of a snappier marketing term, these bean curd noodles—also referred to as tofu strands or shredded tofu on the packaging—have been taking the place of wheat noodles in my kitchen when I'm in the mood for a flour-free staple.