Maybe I've missed it, but does SE have a Facebook page? If so, what's the link? Thanks!
I've used them in granola, cookies, muffins, quick breads, and cakes. What else can I do with them? Thanks!
I roasted some lovely Yukon gold potatoes with shallots and it was delightful. What kinds of wonderful things do you do with shallots?
If so, what do you put in yours?
I recently tried Gaby's Gourmet Granola in the Pine Nut Anise flavor and was truly rocked. If you can get it, you should try it if you like anise.
It's pretty warm out, so that means (for me, at least) dispensing with oatmeal for a while and either eating fresh fruit or cold cereal. My favorite kind is the health food store corn flakes that are sweetened with fruit juice.
What's your favorite cold cereal? And, which would you eat if there were no consequences (e.g. I'd go for Cap'n Crunch if I didn't have such a bad time with sugar and if it didn't scratch the top of my palate.)?
Hey there, SE'ers. I've been reviewing a LOT of cookbooks lately and find that there are things I like and things I don't. For example, I'm getting tired of books that use the first half to explain cooking techniques and ingredients. While they may be well-written and researched, I'm primarily looking for recipes. What about you? What peeves you and what pleases you about cookbooks (especially the new ones coming out this year)? Thanks a bunch for your input.
I'm planning to make sweet potato and parsnip pancakes. What would you do with a couple of parsnips?
How much do you budget for a week's worth of meals? I know it's a tough questions since we all have ingredients in the kitchen in addition to what we'd buy. When I returned from vacation, I spent about $60 replenishing our supplies (it's just two of us, and we had meat in the freezer for my husband, so I didn't buy any). Also, we live in central NJ, so prices might be higher here.
$60 = about 4 bags of groceries.
Two part question, second part: What groceries do you buy for about $60?
My husband and I are driving up to Acadia National Park this weekend and wanted to know if you kind folks had any good eateries to explore along the way or on Mount Desert Island. We've been there before and look forward to our stay in Southwest Harbor.
Any tips are greatly appreciated! As far as type of food goes, we're open. We're also on a bit of a budget, so expensive places will get a pass.
I've made Lidia Bastianich's bread and berry pudding, and it was super. But, I'm always looking for new and tasty recipes. Do you have one to share?
The diner down the street makes great French toast on Sunday mornings (I make the distinction because I've had it on different days at different times, and it's inconsistent). The chef also has a great pancake recipe. So, many times it's tough to choose. Wish they had a plate with both.
What would be your selection? (It's OK to say "oatmeal," too.)
I'm looking for a large (16 cup) processor, but there aren't a lot of choices, and I'm not sure which to purchase. Which do you use, and why?
Last night, I used a combination of canola and grapeseed oils to fry up some samosas. It tasted better than just canola oil and the house didn't smell as much like fried food. What's yielded the best result for you?
My cousin and I will be dining at her favorite spot on Pell Street (2nd place on the left from Mott). Where's your favorite spot and your favorite dish?
My husband just bought a new car and set the rule early -- no eating in the car except carrots or things you can pop in your mouth directly without making crumbs or sticky fingers, etc. Do you have a similar rule? (My car is 10 years old and has organic Nectar bars in the glove compartment, so you know where I stand on this.)
Tis the season around here to harvest basil and make pesto. I love it so much, I use it as a spread in grilled provolone sandwiches. Other than tossing pasta in yours, what do you do with your pesto? And, do add anything other than basil, olive oil, cheese, and pine nuts? Or use other combinations?
A while back, I made my own version of Emeril's essence, and coated shrimp in it before grilling it on a cast-iron grill pan. It was pretty good. What do you do to your shrimp before grilling it? Also, do you leave the shells on or not? We tend to take them off because by the time we're done, we just want to eat, not peel.
Particularly, I'm looking for recipes involving stuffed and fried yuca. Thanks!
My husband and I don't eat a lot of the same things, but we do enjoy cooking together, albeit separately.
At home, do you encourage your mate to cook with you?
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