I went a little crazy this past spring when I saw that the nursery I was shopping at had all kinds of herbs that I had never been able to find before and some that I have never even heard of. So now I have a lot of some herbs that I bought just for the heck of it and I don't really know what to do with. I have three huge plants of pineapple basil, lemon thyme and lemon verbena. I obviously was drawn to them for the smell, but how can I incorporate them into my cooking?
We're going to Annapolis this coming weekend for our 39th anniversary. We're looking for all kinds of eating places: romantic, lunch and breakfasts. We also want to know if there are any places with great beers on draft. Any late night eatery with piano bars would be a place we would consider, too.
Thanks, SEer's. You have never disappointed me!
We're going on our annual winter trek to Alexandria, Va. Last year you all gave me great places to eat. This year our hotel has a new restaurant/chef. I like to know if any of you know anything about Brabo and head chef Robert Weidmaier. The website says he won a Rammy. Don't know what that is, but I bet someone out there knows something about this place. Thanks!
We're braving the snow dusting to go to Alexandria for the weekend. I have been all over the web looking for good places to eat. Any SEer's have suggestions for good brew pubs, fine dining and breakfast places? I think I would trust your good judgment before I would 'strangers' on the other sites.
Is rice wine mirin or is mirin a type of rice wine or am I totally wrong about both?
I have an eggplant recipe from SE's archives and it calls for rice wine. I have mirin and am hoping that I could make the dish tonight if I have the ingredients. If not, it will have to wait till tomorrow.
Last night I had the most wonderful experience with my 6 year old granddaughter baking cookies. She was so excited since they were "Guy's" (her name for her granddad) favorite cookies and I was quite surprised at her ability with the mixer. We talked about how to add the ingredients and how long to bake the dough. This was so special to me since my children showed no interest at all in these activities when they were young (one did become a computer guy and the other is a paralegal and the info/education has been valuable). I never had these moments with my grandmothers since they were so far away and it feels as if I had a once in a lifetime trip or experience that is beyond belief.
What kinds of moments have you had/have with your children/grandchildren in the kitchen that sustain you still during the holidays?
Just for fun I bought a black mission fig tree in June. It rained and rained and my tree grew. I didn't know anything about when I might see fruit or where it would be (not a farmer), but it was only $10.00 and I LOVE figs.
In July the rained dried up and the sun shot the temps up and all of a sudden there is a fig in every notch of the tree. Now what?
When can I expect them to ripen? I may get a dozen decent sized ones, but many of them are miniscule towards the top of the tree. If I bring the tree inside by the middle of October and they have not ripened will they get any bigger and ripen? Guess I shouldn't have gotten it. I put a tomato plant in and got two tomatoes. Now while you are laughing at me know this..the tomatoes were delicious!
Oh, Lemonfair, I know you can help.
As a small child in North Carolina visiting my grandmother in the summers, I recall how perfect her sweet tea was. She was paralyzed on her left side from a stroke, but could get out of her wheelchair and cook and prepare tea each day. Amazing. I took for granted what she could do since it was normal in my life and never asked her how she made her perfect tea. She died when I was 13 and her perfect tea recipe with her. I have tried all kinds of brewing times and ratios of bags to water. I have let it stand on the counter to cool and also in the fridge. It becomes clouded and off tasting and just isn't like Grandma's. Does anyone know what the magic trick is? I want to make tea like my grandmother makes before I die.
Serious Eats is now more than seven years old, and like most seven year-olds we grow and change in spurts. Over the next few weeks and months, we're going to be making some changes at Serious Eats to focus on what we do best: helping you discover and create great food experiences. Here's what to expect.
Over the weekend, the boy and I went to dinner at a small but well-established BYO in downtown Philadelphia. We'd had a reservation on the books for at least a week, and arrived with wine in hand, and ready to...