I just made my first-ever purchase of jaggery (!) and man, it is awesome. I just have one problem: all of the jaggery I've read about refers to pressed varieties -- cones, disks, and the like -- and the jaggery I purchased is almost liquid and in a plastic pouch (I squeezed it out like toothpaste). Does anyone have experience with this type of jaggery, and can you provide some guidance on how it is best stored? Thanks in advance.
I'm making Kenji's ultra-fluffy mashed potatoes and I think I under-cooked the potatoes when I boiled them. After I passed them through the ricer and added milk and butter, there was a slightly grainy consistency. I'm having serious restaurant people over for Thanksgiving tomorrow (expat, no Thursday holiday) so I really can't screw this up. Are they salvageable, or do I have to start over? Thanks for any guidance that anyone can give.
My boyfriend is heading to Chicago this weekend to visit his daughter at Northwestern. Though I'm not going with him, I am trying to get him some good intel on great pizza within a reasonable distance. (Good girlfriend, huh?) So . . . if any of you knowledgeable Slice devotees can contribute, I would be greatly obliged! He is staying at the Drake on the north side and will be traveling to Evanston by train as well. I have done some digging on this site and others, so I have some ideas, but again, any input would be great. Thanks in advance!
Alright, so I am helping a friend put together a rather large BBQ this weekend, and I need some ideas on dips that hold up well in the sun (lots of booze present, so I don't trust anyone to stay that on top of food safety). Hummus and roasted eggplant seem like easy options, but I am looking for something a little more accessible, too. Any input would be greatly appreciated. Thanks!
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