We love what we call "picnic chicken" but is the rosemary cornmeal crusted chicken recipe. Delicious and good cold or hot.
Lemon meringue pie recipe is what taught me to make good pie.
And there is a pork loin recipe with roasted red peppers that everyone thinks is very fancy, but is really easy and delicious.
We just call it The Joy here. I love that book!
That should say FREE advice...they will meet with you via online or in person throughout the USA.
Do yourself a favor---got to SCORE(dot)org for fee, confidential business advice. It is the Service Corps of Retired Executives and there are LOADS of free resources there.
The name is not important right now, your business plan IS. So is your partnership agreement. And your funding.
Ever work in a pizza shop? Get a job at any one of them and try it as part of your tuition/education.
Pit Beef is delicious---and it has moved into the Delaware shore area, though not from there. Baltimore makes the best.
Real pepperoni rolls (cut in sticks, not slices).
Every funeral/wedding seems to serve rigatoni/meatballs and baked chicken. And I love it. Even the mediocre stuff. Comfort food.
Hot dogs with slaw AND hot dog sauce.
Joyyy and others: long live Iron City and haluski, pierogis and all the ethnic flavors Pittsburgh brings!
Korean bean sprout pancakes with eggs and kim chi!
I have no idea, but suggest you start early and stay late----go for it!!!
Hot Doug's is closed on Sunday and opens at 10:30 AM on Saturday.
Doughnut vault also closed on Sunday!
Start with doughnuts and then get in line for Doug's....have a great time.
It is actually affordable.
Washington State University Creamery has cheese packed in sealed cans, that require refrigeration, and age well in your fridge.
Link here: http://public.wsu.edu/creamery/
I have aged cheese from there for years at a time in the fridge. Excellent.
I have never had cumin in hummus that I know of. Are you thinking of the sprinkle of paprika I have seen some store-bought versions have?
Also, homemade takes 5 minutes with a food processor. Faster than getting the plastic wrap off those tiny tubs. Look up the Moosewood cookbook recipe and there is no added olive oil in their recipe either.
Lemonfair: I wish there was a way to PM you, as I love Burlington and have a brother there. It sounds like you would have some pointers for the fabulous Farmer's Market. Some of the best cheese I have had was bought there. I also loved that there was a knitting club meeting in the park at the same time and children climbed on the statuary. Burlington is a great city! Wish I wasn't so far away!
How are the people who arrive as soon as the bar opens at 5:30 PM picky? You are open, they want served, they arrive. Don't get that.
A great way to recycle uneaten sausages, like Wendy's does with their chili.
Good use of what might have been unsold.
I have always loved tiffins. However, I am surprised that more people do not take it with them themselves when they leave for work or school. Technology (insulation)would now allow for that.
I also think I would have preferred a slide show and more information about how it works as opposed to the video.
klseiverd: Great idea! I am going to try that.
I smoke a big batch of mixed hot peppers then finish drying them in the oven and on the counter, then grind them. My own hot pepper powder I use for everything.
The other mixes I make last minute. I have bought a few store rubs and really prefer mixing it myself.
The one I do buy from Penzey's (2 actually) are the Herbs De Provence and Bouquet Garni. I like having them on hand and ready to go. I could mix it myself, heck, I grow lavender, but I like their blend and they taste very fresh.
If it doesn't jell, don't worry about it. Pour over a block of cream cheese and spread it on crackers or mix it with the cream cheese for a more mixed spread.
I use a mix of my hot peppers to make it.
Or simply place the ones you gathered from the henhouse this morning to the front of the queue. ;) My ten girls keep us in fresh eggs, and I find that is more important for my success than any change in my methods. But fresh eggs don't make the best boiled eggs.
It is easy to smoke tofu, cheese and peppers and tons of other stuff. I would not do it on a plate, however. The only milk I have smoked was in the form of cheese.
I prefer smoking meat first and finishing in the oven, if needed. Weather here can change quickly and a few cold days (15 degrees) I have had to finish in the oven after 5 or 6 hours just because of the pain of keeping the temp up.
For your future:
For $60 you can get a Brinkman charcoal smoker---I have used one for more than 10 years and it works great. I have repainted it with heat tolerant paint once during that time. I keep it clean and it has never failed me. Not real advanced but I get very nice results using wood from my trees: maple, hickory, chestnut, pear, apple, plum, peach and occasionally the trimmings from the grape vines (awesome Fall smoking results).
Sorry, I totally missed the summer part on first reading.
What about some of the artisan sodas; Blenheim Ginger Ale, or even a Soda Stream---very summer-y, can be used to make everything from sparkling waters to sweet sodas. Ships easy, I am sure demand could be met.
A good set of bocce balls or horseshoes are right around your price point and you might add volleyball net/ball, croquet, or cornhole and offer a choice. All are summer outside games.
I have used a shot glass to cut out doughnut holes. Also, a small biscuit cutter. Or, in their natural environment---cut doughnuts and you have holes.
Indian Cooking. I had never had Indian cooking and I bought it so I could try it. Great for a starter. I have a beautiful other book she wrote and rarely use it for recipes.
Harry and David. They stock some lovely sweets and already made gift baskets. Their pears are luscious.
The Moosewood recipe: search for it. It doesn't call for any olive oil, but you can add some. Good, fresh tahini matters. If it has been in a cupboard for long it can go bad. Salt IS important, but don't forget the garlic. I have added things like roasted peppers or roasted tomatoes, as well. I never put in the parsley any more. And I use canned chick peas--no peeling. Everyone gobbles it down and says it is a favorite. Went through a whole batch yesterday with a few friends. I usually use two cans of chickpeas and reserve the liquid to use to add if it seems too dry.
A hotdog. Doughnuts. Deli sandwich. French fries. Milkshake. Buffalo chicken wings. You could eat your way through a day.....a little here....a little there.
My friend has inherited an item from pre-embargo Cuba from a deceased relative's belongings. He describes it as looking like a wooden pizza peel, except it is very thick; maybe about 2 inches. It has a long handle and it is really large, maybe 18 inches across.
Is it for the kitchen at all? There are no char markings or anything other than indicating it seems old, of course. No cuts on it, or other wear patterns.
Just today, I was at a favorite diner spot in my hometown, open until 1 PM. I know the owners somewhat. MY SO spends a lot of time with a few of the family members at community functions. A young couple with a child came in at 12:35 PM and they close at 1 PM. One of the owners rolled her eyes. Made me think. Wondered how late is too late? Do you go up to one hour before closing? What if it is a buffet and you are in a hurry? What is the etiquette here?
No, I didn't ask her, though I might have. I got there at 11:30 AM ;) with my gang.
Some links to recipes that duplicate the sauces they have at the chain restaurant (I am not involved in these sites--just searched for them after re-reading the chicken recipe):
http://amberbrunson.blogspot.com/2011/02/two-chick-fil-sauces.html
http://www.stockpilingmoms.com/2012/05/pinterest-daily-pin-copy-cat-chick-fil-a-sauce/
http://cookingwithserena.com/?p=17317
Oh, my! I do not feel like I am missing anything now that I have seen the 28 photos. beet ember? Charred leeks? Brown butter sediment?
All in one bite.
Really, I will stick with my favorite places where I can order 2 or 3 favorite things I love and leave full AND with most of my paycheck still in my pocket.
Seriously, I would be drawn to diners, drive-ins, dives than these nightmare events where you cannot even enjoy one another. But I hate being fussed over, even on a cruise ship at the formal dinner, when I am definitely a captive audience. The best waiters we have had there pick up on this quickly and I love them for it!
What say you?
Ok, I missed this article when it first came out. Here: http://aht.seriouseats.com/archives/2012/04/the-one-dollar-poor-mans-big-mac-worth-it-or-not.html?ref=search
The other day I ordered a McDouble ($1) with Big Mac Sauce (.20). Wow. I liked it better than a Big Mac, still came with pickles, none of that pesky lettuce and HOT and fresh.
It has changed my mind about the Big Mac. My new junk food favorite.
What else have you added Mac sauce to?
I find it interesting when people post over a period of time, sometimes as much as a year or two, about a recipe or column or Talk topic. However, these are found by accident, as the new comments do not "bump" the column, Talk topic or recipe to the front of a queue.
Is there a way to search for these renewed topics by "most current comments" or some such? I can't seem to find a way to search for the "latest" comments in any of the above-mentioned sections.
I have found some greatly detailed additions in the comments section that enriched the original posting, and would be interested in finding these popularly updated postings.
I'm curious. What is the going rate for the following basic fresh veg in your area?
Right now fresh vegetable costs look like this for me:
Celery: $2
Carrots: $1 per pound
Mushroom, 8 ounces: $1.50
Tomatoes: $3 and up per pound
Green Peppers: $1.79 per pound
Avocados: $1.50 each
Broccoli: $3 for three stalks, about a pound
Cauliflower: $4 for a head
This is at the discount grocer where I shop. The little produce market costs more.
These were from an aunt who got a box of food for the holidays and knew she wouldn't eat them.
Labeled "gourmet franks" and in a 12 ounce box. Inside were 4 very round hot dogs.
I oven cooked them on a rack on a tray, like I do most sausages when no fire is lit.
They were saltier tasting than their under 800 mg sodium indicated. They were fatty tasting and had no texture. They were like bad bologna in a round shape. The animals got them.
Shudder. And to think I thought their products might be really special. I'll stick to Hebrew National, Nathan's, Boar's Head and the like.
Every other post comment or so, whether within the same day or one separate days, leads me to a white screen that says:
Talk
Tips, questions, recipes, advice. Type with your mouth full!
Thank you for commenting.
Your comment has been received and held for approval by the blog owner.
Return to the original entry.
Then I also get a "thank you for commenting. Your comment will appear in a minute." Then it never posts.
What's up with this?
They are hosting a tuna canning class in early January for $10 for the class, and substantially more to keep a flat or two of the finished product. Wish I lived closer to go, myself.
Look them up online at SlowFoodSeattle(dot)wordpress(dot)com
It says it includes a secret ingredient in the canning process. Sounds like fun!
Today is the day to traditionally make the Christmas Pudding. The UK Examiner has a nice article on it--search for it and you can get the history of StirUp Sunday.
What holiday foods have you started on?
I have pork rillettes in the fridge for gifts and non-kitchen things underway.
In the comments after the recent article on pantry inventory lists, RobynB casually mentioned having about 25 cheeses on hand at any given time. Several of us asked her to elaborate how she stores them at home. seeing as the article is now several pages back, I want to start this thread to discuss just how people store cheese at home.
I usually have about 5-8 current cheeses on hand that we are actively eating (including ricotta/cottage/cream, etc.). I also have 3-4 cans of Washington State University Creamery cheeses, in cans, in the fridge aging and waiting for a special occasion. We love their Cougar Gold white cheddar) and all the cheese comes in 30 ounce cans that must be refrigerated for about $18 plus s/h.
I find that cheese wrapped in plastic bags, as from grocer's who carry cheese, taste strange. Even if I ask them to cut a fresh piece and put it in butcher paper, it was already stored wrapped with plastic. Anyone else notice this?
So, how do you keep cheese fresh at home?
Tried to post this repeatedly at the article and it went straight to moderation.
Often the ingredient costs represent 20-30 % of the final cost. In other words, if the drink costs $2 to make, multiply by 5 = $10 final cost. Your margins may vary. Unusual factors may add to cost--live entertainment, for instance.
Food Service Warehouse has a primer online on "how to price alcoholic beverages" for those interested in an intro.
Just got caught up on the latest episode and see that Korilla was booted, not for making the least money, but for adding their own money to the till to be sure they wouldn't go home.
Did they really think that no one would notice? Are they that arrogant?
I am sure they have an agreement not to disclose anything, but this was disappointing. Especially since they spoke of food truck etiquette at another time; complaining about another group poaching their customers.
I have enjoyed watching this fad from afar, as I am not in a city with a vibrant food truck culture. I won't wait 30 minutes to sit at a restaurant, so cannot imagine waiting an hour for food in a line in the weather.
Just to let you know that I have been unable to "Close this" in reference to the list of topics under the Talk section. I have tried for days and click on it with nothing changing.
Maybe it is just me, but thought I would mention it.
I can't figure out the criteria. Topics with 80+ answers don't make it to "hot" while others, with 3 answers, do. What's the deal with how what is "hot" is decided?
[I did a search for this but didn't locate an answer. If there is one elsewhere, please post the link for me. TIA]
Recently on a BBC board, a lot of discussion ensued about never eating leftover rice, even your own. Everyone was certain you would get food poisoning from it. I had never heard of this and did a little digging. I found some UK weblinks but none in the top of the search from the US, though I am sure they exist.
I do not doubt this bacteria causes the problem, I just never hear warnings about rice. Mayonnaise, meats, eggs, etc, but not rice.
Do you eat rice that is leftover?
I often click on links that are embedded in the articles on SE. Instead of opening a new window, they highjack the window I am reading SE on.....I'd like a new window so I do not have to log-in to SE again. Am I in the minority?
Wow. I love SE. I was checking out Dumpling's latest and what was "talking" on Talk....next thing I knew a local politician's attack ad was open on my screen and talking to me. Whoa. Not cool. Was this an anomaly or has it happened to others?
I just heard on KCRW's Good Food that she is starting a food truck in LA. Korean Pub Grub. It sounded pretty tasty and within her reach of skills. Wasn't she going to do a hotdog place though? And she says she is going to have her "bricks and mortar" place up by December, but didn't say what it was going to be.
Honestly, I have a perverse interest in what she ends up doing, as she was a contestant I "loved to hate" on the Next FN Star show.
Anyone eaten there?
Freshly Harvested Ramps... More
If you haven't read Donna "dbcurrie" Currie's Babcia Bread post yet, there's a really sweet backstory there. At first her husband's grandma's Polish bread recipe seemed lost to the ages. But then an inexactly translated version materialized. Still, it wasn't quite right, so she doggedly revised it until Mr dbcurrie said, "Oh yeah!" That got us talking here at SE HQ about which lost family recipes we'd like to find again. For me, it would be my paternal grandma's kolache cookie recipe. What lost recipe do you wish you could find? More
Two really nice pieces of cheese---maybe a pound total, for nibbles (go to Aldi's if you have one and see what seasonal cheeses they have there. ours has lots of goat cheese and havarti, etc. right now). Put it on a rustic piece of wood or marble or cutting board. Add a few pickles (small cornichons), mixed olives you have seasoned and heated and maybe a few ounces of exceedingly thin sliced soppressata (however you spell that). Or make a beer cheese or homemade pimento cheese spread--both are cheap--and have good things to spread it onto.
Homemade hummus seems to impress people, too.
Check out the lovely rosemary cornmeal crusted chicken from the Joy of Cooking. It is easy and always a hit. Easy to eat with a fork or fingers, depending on what pieces of chicken you use. I like thighs.
If you can do a really nice salad and make homemade dressing or homemade potato salad, that would show off your skills with a solid well-liked classic. Neither really expensive.
One large layer cake, beautifully iced. Or homemade juice popsicles, maybe spiked?