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janaatwg

  • Location: S. Chester Co. Pa. near Philly

Bourbon Glazed Pork Chops and Fried Eggs

I generally like to use a thick cut boneless pork chop. I can always buy a thinner center cut chop bone in, but do you think that my thicker cut could be used in this recipe? If so any suggestions? This recipe looks so tasty.

The hit-or-miss nature of soft cheese

When I want my brie to be gooey, I put it in the over for a few minutes and I serve it with apricot or pepper jelly spooned over it.

What should I do with all these persimmons?

@Teachertalk This evokes wonderful memories of summers in the south and the persimmon bread (like banana bread) that got pulled out of the freezer and toasted in the toaster. You are one lucky gal @gutreaction

Bottle of Marsala wine with no new ideas

Make a cream sauce with marsala to taste. Saute mushrooms of your choice and add to the sauce. Use a nice multigrain bread (toasted) or biscuits and smear with goat cheese. Spoon a dollop or two of the mushrooms on the bread and you will have a party in your mouth!

Behind the Scenes: Making Tabasco Sauce on Avery Island, LA

If you find yourself going to New Iberia from New Orleans,as we did, you should go and visit the island. You will be surprised at the size of the operation and that all of the sauces are made in such a small facility. It is a really tight operation. The docent was pretty good at answering all our questions, too.

Eggplant caponata

Look up the eggplant recipes on this site. I use one for Japanese eggplant/ginger and garlic as soon as I can get fresh squash. You could also do a simple dish where you pare then slice the eggplant in approx. 1/2" slices, brush/olive oil and place on the grill. When you turn the eggplant over place slices of tomato and cover the grill. When you think the eggplant is thoroughly cooked and the tomato slightly roasted place a leaf of fresh basil and sprinkle pecorino romano cheese of the top and allow to met. It is even good for breakfast the next day!

Philadelphia in mid-july?

In Old City you might like Zahav or Amada. Don't know about the cocktails but they have extensive wine lists. In Center City head on over to 13th Street and you'll find Barbuzzo and Jamonera. Small plates-mediterranean and Spanish. They are casual with an upscale quality. Zahav, Amada and Barbuzzo have been on the top or in the top ten of Philly eateries. Go to their websites. There are so many incredible places. Don't just walk in somewhere. Do your homework.

Red Curry with Shrimp, Zucchini, and Carrot

I made this last night and my husband and daughter loved it. There was only a serving left over and that left with my daughter in the morning. I added more carrots and zucchini as we love vegetables. I have had fresh shrimp, but did not have them for this recipe. The coconut curry helps with the flavor of frozen shrimp. This is a keeper, Nick.

What can I make with 2 cups leftover Sangiovese - no beef!

What can I make with 2 cups leftover Sangiovese - no beef!

How in the world did the sangiovese get leftover?!

Culinary 'To Do' Lists

I'd like to make mole sauce, but dinner always gets in my way.

Open Thread: How Do You Say These Food Words?

Last Thanksgiving we stopped to eat in a place off an interstate in southern Alabama. We were on vacation with the 9 year old granddaughter. She asked for milk. The waitress (who was the sweetest) told us that they didn't have meee-ilk about seven times before we could understand her. I am from the south and had problems understanding this dialect. Now when my granddaughter hears a very distinct southern accent she giggles and says 'meee-ilk'.

I live in southeastern Pa. and in this small geographic area there are arguments about how to pronounce water. "Wooter", "wahter", "wowhter". I am not surprised by all of the differences that are being posted. Variety is the spice!

Father's Day Giveaway: Win a Jumbo Cowboy Chop Steak

Fingerling potatoes and a nice garden salad.

Help with hosting a high school party!

There is some great advice here and I beg you to take it. Cooking for the first time out for 70 people is nuts. I very much like the snack table idea and trays of lasagna and meatballs or taco bars.

You could enlist your friends in two ways. Let it be a group effort and be a potluck event. I do that each year and I supply a tray of vegetables, dips & chips, desserts and the wine-things done way in advance. My friends like to out do each other so our potlucks are tasty. You might start something here with your friends.

If you still decide to grill there has to be one of two among your friends that could do the grilling. It should be someone that you trust not to burn the food.

And don't forget to have a great time yourself!

Homemade Condiments You Keep on Hand

Just to pretend that I am a farmer, I grow habanero peppers each year and make my own hot sauce. I also make my own BBQ sauce. I start with no heat and add different chili peppers for their heat and flavor. Making your own is so much healthier.

Win 2 Tickets to Sweetlife: A Music + Food Festival!

I have such fond memories at the Jersey shore cracking Lobsters while sitting outside on the picnic table with a small bowl of butter. A big glass of wine added to the ambiance. The butter running down my chin was a decadent mess!

What is the Worst Food You Made This Week?

Burned pork ribs. The weather was perfect for grilling on the new grill. I should have never walked away. I felt sick as I tossed the rack in the trash.

Need Side Dish Ideas for Holiday Dinner with Picky People

Maybe creamed pearl onions as a side. You can make it the day before and reheat them. Everybody loves cream and butter. I also agree with @sourdough that a special salad would be nice to begin with and it can be made early on. Make your own dressing the day before as well.

Pete Wells vs. Guy Fieri vs. The World

I visited NYC right as this restaurant opened, but did not realize it until we had gone. I thought to myself that it might have been fun to eat lunch there with the 9 yr old granddaughter who likes burger and fries. Boy, did we l dodge that bullet! Glad that we chose Les Halles instead.

tell me about your favorite local foods?

Mushrooms. I live in the production capital and I am lucky enough to only have to drive a mile or so in any direction and get any kind that are freshly cut that same day.

Soup Problems

How about crab meat? Just a small dollop as you serve it.

Over abundance of herbs

Everyone-what a treasure trove of info. Thanks! Last night I used a handful in the cavity of my chicken. I also minced it and sprinkled it all over the outside. The gravy was so good. I just had the leftovers for lunch and it was even better today.

I don't make ice cream, but it would be worth experimenting putting it into a syrup to drizzle over vanilla ice cream.

Do I steep the verbena in just water or do I do it in tandem with tea?

I think I might incorporate it in my after dinner drink.

I just bought a gallon of olive oil so I can also make the oil, maybe for gifts!

Snapshots from Israel: What's The Best Hummus You've Ever Had?

Zahav in Old City, Philadelphia....like silk

Preserving Fresh Corn

I'm not sure what you mean by preserving (jams come to my mind), but I freeze a little corn each August. To make it simple for me I take the ears that are not eaten at a meal and make sure that they are cooled, cut the corn off the cob and put them in a freezer bag. Make sure the air is out, the package is flat and put it/them in the freezer. If you are thinking about a lot of corn just put it in a bigger bag. Blanche the corn for 3 minutes and plunge in ice for 15 and proceed as I do for smaller amounts.

I can make fritterz in the middle of winter or throw a couple of handful in vegetable soup. Make me hopeful and anxious for summer all over again.

What wine should we buy for our baby?

Congratulations! I have a friend that opened up a very expensive wine that was bought in his birth year and it was the typical vinegar so beware.

@boobird As always you crack me up.

@CJ McD You are always full of great info: food and otherwise!

Over abundance of herbs

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?

Annapolis, MD Eating

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!

Brabo, Alexandria, VA?

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!

Old Town Alexandria-Eats?

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.

Mirin/rice wine?

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.

Memories with Mom and Mom Mom's

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?

Fig Tree

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.

Sweet tea

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.

To seat or not to seat?

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... More