I know a lot of people swear by chicken noodle soup, but does anyone have any other foods they turn to when they're feeling under the weather? For some reason grilled cheese sandwiches seem to sound good to me when I'm sick and nothing else does.
I know that cakes (unfrosted) can be frozen for a considerable amount of time, but realistically, how long can a cake be frozen?
I've seen a lot of really interesting foodie tattoos recently. On the Portland edition of No Reservations one chef has chopstick instructions tattooed on his arm. There has also been a lot of pork love, either the pig with dotted lines delineating the different cuts or even a heart with the word bacon on the inside in a recent copy of Saveur.
So, do any of you have foodie Tattoos? Do you want one? Have you seen any neat ones?
I'm making a soup tonight that calls for non sparkling apple cider. When I went to the store they only had sparkling so I got apple juice instead. What I'm really wondering is what's the difference between juice and cider?
I love spicy food, I actually just finished a big bowl of homemade curry. Its weird, I didn't grow up with spicy food and not a lot of people in my family can handle it. But I definitely have built up my tolerance overtime, which I think has made it so I can appreciate the spicy and the flavor instead of just feeling like I'm on fire.
As far as sauces and what not, I love different sauces but right now I am in love with adding bird chiles (or thai chiles which i think are not as hot but look similar) in different dishes. They're tiny and sometimes lethal and fantastic!
Congratulations on your loss this week. I know other people have suggested it, but weight watchers can be really helpful, especially in regards to guidelines. (I did it last spring and lost 30 pounds then fell off the wagon.) Its nice because it helps you to get in the habit of how much you should be eating vs. how much you want to eat.
If you like thai food here is a lightened version of green curry http://thekitchenscale.typepad.com/the_kitchen_scale/2007/06/my_kind_of_fast.html
I have a large portion of it with brown rice (about two bowl fulls) and it is so filling, especially if you use more vegetables and you can even stretch the curry with a little more broth. Anyways, I suggest it just because it freezes well and fills me up.
Good luck and keep up the good work!
whoa. I have so many mixed emotions. And all I can manage is a keanu reeves "whoa"
I use my hands for everything! Yesterday I made chocolates filled with home made marshmallow and i doled out the marshmallow using my hands, it was so much fun! (just keep your hands wet!)
producestories: I have only made cinnamon rolls a few times, but that is what I've done (refrigerating the rolls the night before). And if I remember correctly they always turn out fine.
Its weird, my family and I never had breakfast be a family meal. Dinner was always a family meal, but never breakfast. So on Christmas it tends to be a coffee cake that we put out and people nibble on as they get hungry. Except one year when my brother and i made potatoes, scrambled eggs, and served the coffee cake. It was nice when we all sat around the dinner table and had breakfast together.
You could also do a braise (i'm thinking short ribs or something along those lines) and then reheat it the next day, I've done this for some dinner parties and it has worked really well from me. Also, soups are fantastic. My mom also makes lasagna (or rather assembles it) the day before and bakes it the day of. That way all the flavors have time to absorb and meld. Good luck and have a fun new years!
Actually, I get David Lebovitz' newsletter and he had a recipe for a ginger molasses cake and this is what he said "*If you can't find mild molasses where you live, substitute one-half strong molasses (available in natural-food stores) or treacle, and one-half honey or golden syrup." I'm not sure if strong molasses is the same as blackstrap as I always use mild. But it makes sense to me. However, everyone seems pretty sure, so unless you want to play in the kitchen (or need cookies immediately which is completely understandable) maybe stick to the original mild goodness.
My brother and I do something different every year for Thanksgiving. This year we had a three day feast of tamales, roasted poblano tomato soup, masa rafts, chiles rellenos, etc. It was fantastic. Heres a link to my blog and some pictures if you're interested. http://thekitchenscale.typepad.com/the_kitchen_scale/
Also, we just grabbed a rick bayless cookbook and planned our entire menu our of that, it was great.
Satsumas from a little farm not too far aways from home
chocolate mint brownies
marzipan bars
my neighbor's angel sugar cookies
weird peanut butter cereal stuff
stollen
My aunt and uncle used to send us a ham from heavenly ham every year, http://www.heavenlyham.com/Corporate/index.asp
I've always liked it.
Sriracha is a fun, fun thing to use.
I discovered it last year in the dorm, and love that it adds the spice without the overwhelming of vinegar in most hot sauces. Considering, I was in northern Louisiana, the land of Tabasco, so I grew far more accustomed to it than I really wanted.
If you add a kick, you can make a dish more interesting. But if you add an assaulting kick, you'll kill your dish.
I'm with you, Perky! In fact, I secretly believe that excessive heat is always used to disguise bland food :-). I don't think that one can appreciate complex flavours behind the heat (that is, if they are there:-))- I know I can't!
i concur with the sriracha and cholula fans. but hey, are you really supposed to keep the stuff in the fridge? i keep my enormous bottle of sriracha in my cupboard because real estate is at a premium inside my tiny fridge.
chipotle is nice for people who don't want too much heat, and i love the smoky flavor... haven't found a great chipotle hot sauce yet, though. anyone?
I've really gotten to love spicy food in the past couple of years, I blame it on travel to east Asia and SE Asia that whetted the appetite for more and more spice.
I really do hate the all heat and no flavor kind of spicy, though.
I've been wanting to try making cup pies since seeing that episode, and I just made some apple cup pies -- love this idea! They're so cute!
I am going to be looking for this today (I live in Tokyo and you have no idea how hard it is to get a proper pizza). I'll probably put up some pics on my blog once I get it done. Thanks for the heads up :D
I love Pushing Daisies! Such a great show, and it always leaves me craving pie!
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