Does anyone have an experience with the vacuum sealer that comes with the Sous Vide Supreme? It costs either $79 (if you buy the large machine) or $99 (if you buy the demi), so I'm wondering if I'd be better off separately buying a Food Saver around that price. So has anyone used it? Is it a good sealer for what you pay for it? Thanks!
I made a big pot of carnitas* and am looking for novel ideas on what to do with the left-overs. We've had our fill of tacos, burritos and rice-and-beans. Anything non-Mexican carnitas meat would work with?
*The star is because, no, they are not real carnitas, confit in lard. It's a huge bone-in pork shoulder, hacked into about 6 pieces, coated with salt, pepper, and oregano, and slow cooked with a couple of onions until insanely tender. I usually shred the meat then broil it before serving to create crispy bits (but the leftovers aren't broiled yet).
What do you think is the best Japanese cookbook / website that will work for folks cooking in the US?
My boyfriend gave me a challenge.... cook and eat Japanese style, 3 meals a day, for a month.
I wouldn't know where to begin but I love a challenge! We like all kinds of food but don't have a huge budget, so sushi-grade fish will have to be limited.
Well, it's summer again and I'm in the mood for salads. I love making my own dressings but nearly every recipe I read calls for raw onion/garlic/shallots. Plenty of salads and other delicious things like guacamole call for it too. I just can't stomach them. Tastes great, but hurts my stomach and the breath lasts for days.
Any ideas for ingredient substitutions? Or ways to tone the onion/garlic/shallots down?
So, tell me, did I find the single most pretentious food blog comment ever? Here it comes...
"I prefer to season my pastured, grass fed meats and sustainable seafood using fresh herbs whenever possible."
Now all those things are wonderful, so I don't mean to tease, but all of them combined in that particular way... Wow. It was almost like a Mad Libs of food snobbery.
I'm just being silly, but sometimes just how earnest people are about food nowadays drives me a little crazy!
Any suggestions for a recipe for a brownie that is very soft and mushy? I'm thinking the dark, rich kind that has very little structure and chew, that basically liquidizes in your mouth. I'd be interested in a specific recipe, or technique. Perhaps less flour is what's called for? Thanks!
The Popwathch blog has been running these lunch time polls to breakup the viewers day. This one is comparing Friendly's new cheesburger that uses grilled cheese sandwhiches as bread versus the pixie-stix one Ally Sheedy made in the Breakfast Club....