I've only been making tamales a short time, but I'm wonderfing if there is something you can wrap them in besides the husks? I'm probably too lazy to live, but sorting the things is just getting to be too much. All the brands I've found locally, vary hugely. two or three of the perfect size and the rest usually either to small or big enough to use as a bed cover, obviously the big ones arent the problem, the tiny ones are. Is there a good brand anyone knows of that are fairly uniform, or can I wrap them in something else, I think I remember Bobby Flay wrapping them in parchment paper os something on one episode of Iron Chef. Any suggestions are helpful.
Ok folks, I finally took the plunge and ordered some grains of paradise from an online spice dealer, they are set to be delivered tomorrow along with some lovely salts. I am so ready to try anything, I've heard so much about this wonderful spice, and I'd love some ideas of ways to use it. I am going to use some to flavor a bottle of vodka, and also make a type of steak pouiver any other suggestions would be gratefully accepted!
What is your favorite birthday cake? This is in honor of PerkyMac who is officially 29 today! ;-) we love you Perky!
OK, it's the wearing of the green day. Anyone making anything special in its honor? I know people that aren't Irish celebrate today, too, so other than vile green beer, what's cooking? Any traditions you keep for today? I'm cooking a corned beef (in ginger ale) and I'll be making Irish soda bread, but instead of just boilng the taters and cabbage etc., I'm going to par steam new red potatoes and then roast them and some brussel sprouts with just a little olive oil and salt and pepper. I've also convinced SO to light the grill to grill up some beautiful asparagus I found. So what's on your menu?
I'm trying to make the Frugal Gormet recipe for Challah . I actually followed the recipe, but it seems to be rising awfully quickly. Will this affect the texture of the bread, or should I just be grateful. I dont make bread very often since I dont have a bread machine and it normally takes more energy than I have to knead it. Help SE's I know there are alot of you that make bread so rescue me please!
Ok I just made a batch of AB's candied ginger and I need idea to use it before I kill the entire batch as is! Something other than typical ginger cookies or ginger bread.
I don't remember who suggested it and I know it was a while ago, but I finally got around to cooking a corned beef in ginger ale, as someone on this site suggested. Thank you! I literally just finished slicing it and couldnt resist trying a nibble. I know it wasnt the cut of meat, as it's my usual, and the only thing I changed was using ginger ale instead of water. So I just wanted to thank whoever suggested that method! This is the most tender juicy corned beef I've ever had! I may even be able to eat this stuff, which is a major big deal for me. It also has a slightly sweet gingery taste that really enhances the meat and cuts a little of the saltiness. I highly suggest everyone try this.
It's all over the front pages, the FDA is saying untill they know more, to stay away from all peanut butter, including in baked goods. Keebler removed some cracker snaks voluntarily just yesterday. How is this affecting you? I'm seriously debating throwing out the 2 full jars I have in the pantry, and the one I've got open. Peanut butter is a major protein source for me. Will you throw yours out or will you wait for more information? I'm thinking seriously of just throwing it out and starting to make my own in the food processor. how about you?
Yesterday I went to the grocery store and found chicken backs selling for 29 cents a lb, obviously I couldnt walk away without buying, When I asked they threw in about a dozen chicken feet and a ton of wing tips for another dollar. So I made a TON of chicken stock yesterday, I've got about 3 gallons, every pot in the house was used. Like i usually do I put it in the fridge to settle out the fat overnite, today I have about a pint and a bit of beautiful yellow chicken schmaltz. I hate to throw it out and want to know if anyone can suggest a great way to use it? If its going to be wasted I want it on my waist ;-)
every sunday Ed puts up these fantastic recipes and or suggestions for delicious sounding breakfasts/brunches. However, i find that this sunday like most other, i cant be bothered to cook or even get dressed to go out. how many of you find that one day a week you just cant be bothered and end up eatting something really strange just because of lazziness? to answer my own, this morning is taziki sauce i made for falaffel the other day and a handful of wheat thins. what's your weird lazy day meal of choice? please dont let me be the only one that does this!?
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