I'm convinced there must be gluten free Chinese food in LA that isn't PF Chang's. I have a friend who is going to visit in LA soon and never gets to eat Chinese due to gluten intolerances so bad that even soy sauce is a problem. Does anyone know of a place I can send her?
I'm looking for new and different ways of using green bell peppers. I don't hate them as much as I used to, but I tend to find them kind of blah and substitute poblanos in most recipes where they appear. Every Summer my CSA gives me lots of green peppers that are beautiful to look at, so this summer I want to try to learn to like them. I have found that if I can just find one dish in which I love a vegetable, then I'll really learn to love it in general. Does anyone out there have something really interesting that they do with green bell peppers?
I'm going to be in Phoenix for a conference in January and I was thinking that the one thing Albuquerque is severely lacking in is Ethiopian food. Can anyone recommend an Ethiopian restaurant in Phoenix? It would be best if the restaurant were reasonably close to the airport and open on Sunday. TIA!
I believe I was listening to npr last year when I heard someone talking about making a turkey poached or braised in sofrito. I vowed that if I ever had a turkey fall into my hands that wasn't earmarked for Thanksgiving I'd make that. Well, a realtor friend of mine just called to ask if I wanted a turkey that one of her clients is getting rid of, but I can't find any information on poaching a whole turkey in sofrito. Did I imagine it? Does anyone out there know what I'm talking about?
My friends live in an intentional community in the south valley of Albuquerque, NM. They recently killed off the vast majority of their male chickens, including the crotchety 1.5 year old rooster who hated everyone. In conversation I mentioned that I have always wanted to make Coq au Vin with just such a creature and now I have him in my fridge. In looking at recipes I've noticed the braising times are mostly in the 25-35 minute range. Am I correct in thinking that is an adjustment for the youthfulness of the average American grocery store chicken? If so, how long should I cook my rooster for?
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