Anyone know of any purveyors of water buffalo milk? I've seen the cheeses and yogurts, but I just want the milk (because it's awesome).
We're having a pot-luck office party in a few weeks and I am fresh out of ideas of stuff to bring. (Unfortunately, someone else is bringing the veggie platter/dip and the fruit platter/dip. Damn, that was what I was originally planning on bringing!)
1) Portable - I need to be able to carry everything on the bus/metro. (I'll also be carrying non-breakable serving platters and stuff.)
2) Can be stored room temp (I get in to work at 9 our office party is at 1pm) - we have an office fridge, but will be either totally gross or not cold enough. I have a cooler, but it's those giant rolling coolers and I'd have to take that through security. Who needs extra radiation with their hors d'ouvres?
3) Served at room temp, or heated via microwave.
See why I'm stuck for ideas?
I was thinking pigs in a blanket as one of the items, but a few more suggestions would be awesome.
I just saw a recipe online (Washingtonpost.com) where you actually fizz up the mixed drink vs. carbonating the water then pouring the water over the flavour.
See, I've tried this before with my homemade kaffir lime-ginger ale. I made the kaffir-lime ginger infusion, added sugar, cooled it. Then I poured it into the Sodastream bottle and tried to fizz it.
Needless to say, there was kaffir-ginger-ale all over, and none in my belly :-(
I've tried filling only up until the liquid covers the tube that injects CO2, I've tried filling up slightly above the fill line. Nothing doing: all I get is a mess and no delicious soda.
Any tips? Anyone had this problem and found a solution?
Though I didn't actually watch the MTV awards show (I'm waaay beyond their target demographic), Lady Gaga's meat dress was all over the gossip and news blogs (http://www.huffingtonpost.com/2010/09/13/lady-gagas-meat-dress-photos_n_714117.html).
My immediate reaction? What a waste of meats. My secondary reaction: Huh. How would I cook all that? My third reaction: this is some crazy performance art sh*t that I just do.not.understand.
So, my question, Serious Eaters. What cuts of meat is she wearing? And more importantly, How would you cook it?
I bought a cow share a few weeks ago and have been seriously enjoying my raw milk. I picked up an extra container of raw cream today in the hopes of making Devon cream (am planning to throw a tea party in a few weeks at my place w/homemade scones, devon cream, jams/curd, and those fussy tea sandwiches with the crusts cut off.)
So my question is, can I freeze Devon cream? Making it is kind of a long process, and I wanted to make it ahead of time. I was wondering if anyone has every made it before and had success in freezing/thawing for later use.
Friends and family will be congregating at my place on saturday night to partake of my epic ox-tail lasagna. I wouldn't usually be flipping out, except the guest list has expanded to almost 30 people.
So help me expand my menu. So far I've got:
1) 2 large pans of lasagna
2) A pot of home made chicken/macaroni soup (this is more for the next day hangovers, as there will be crazy drinking going on.)
4) Roast chicken (Peruvian rotisserie).
What else can I serve? 30 people who can seriously pack it away are coming and I cannot run out of food.
Took a cheese class last sunday that focused on great American cheeses. We tasted two that really, totally threw me for a loop and made me want to wipe my tongue with a napkin (I resisted.)
Rogue Creamery's Rogue River Blue and Cowgirl Creamery's Red Hawk really made me hurt. A lot. But I was in a tiny minority (4 of us in a class of 30?) that hated them - especially the Red Hawk.
Funky Cheese Lovers - tell me how you developed your love for the really pungent, stinky, strong cheeses? Did you start out hating it, then loved it later? Was it immediate love? Is it like cilantro - some people just straight up love it, others will never like it at all? I feel like I'm missing out.
So I've been looking for syrups to use with my Soda Stream machine, and have been waffling about what to order. Monin? Da Vinci? Torani? So many choices, so little money.
Do you have recommendations? Reviews? Thoughts? I don't want to be shelling out for bottles of syrup and finding out that it tastes awful. (I'm planning on getting the regular syrups, not the sugar free stuff.)
Went to Cancun over Memorial Day weekend. Rather than drinking myself into a stupor, I decided to indulge in my love of delicious Coke (with real sugar!) And it was goooood.
Then I had a Coke Light. I fell head over heels over it. I want some more. I crave it. I tried Diet Coke and spat it right back out because, eew. Gross.
Why is (Mexican) Coke Light a million times better than (US)Diet Coke? I checked the label and Coke Light uses aspertame. Is it a special kind of aspertame laced with crack? And where the hell can I get some in the DC/NOVA area? Coke Light, not crack.
I bought a Soda Stream, which arrived at my doorstep a few days ago. Needless to say, I've been playing with all sorts of fizzy drinks: both alcoholic and non. Last night's experiment was ginger/lime/rum fizzy. Before that, a cran-apple-pineapple w/vodka fizzy (it was just ok: I'll leave off the pineapple next time).
I was excited to see an article this morning on the NYTImes about homemade ginger ale. So now I'm going to ask Serious Eaters -- got any recipes/ideas for fun, homemade sodas?
I got a lot carried away at the grocery store and bought a bag of soybean sprouts. I've stirfried some already with some garlic, ginger, scallions, thai chili and soy sauce. It's pretty goood. But need other ideas.
Anyone have any recipes they'd like to share?
I have a new jar of kimchi that's sitting in my fridge, triple bagged to prevent my milk and butter from tasting and smelling like fermented veggies. Then I noticed that there's condensation forming in the innermost bag.
Obviously, this means that my kimchi is alive and will eat my face next time I try to have some for dinner.
How do you store your kimchi and keep it from funkifying your fridge?
*side note: a friend in Seoul told me that the apartments in her building has a kimchi fridge out on the balcony -- and that this is standard. Man, I need one of those.
When I am feeling low, depressed and oppressed here at work, I blow off steam not by destroying property, but by eyeballing items at http://www.surfasonline.com/. It's not the prettiest site, but hello, giant containers of valhorna cocoa powder! Hello awesomely indestructible food containers! Hello sexy kitchen tools! Where is my credit card?
Share your favorite kitchen porn site. Help cheer me up. Help me slack off work.
So I've only just been recently been following the hullaballoo about the open letter that Alice Waters had written regarding getting a new White House chef that was in line with their organic, natural, etc. etc. way of eating/cooking/living.
From the letter, it seemed as though the current chef Cristeta Comerford is not the right woman for the job.
I quote "We would be honored to present ourselves as a small advisory group—a 'Kitchen Cabinet' if you will—to help with your selection of a White House chef. A person with integrity and devotion to the ideals of environmentalism, health, and conservation would send a powerful message to our country: that food choices matter."
Sorry, the emphasis is mine. I personally found that incredibly tactless and uninformed, as there have been plenty of followup -- especially from the previous WH chef Walter Scheib -- that the White House already follows an organic/sustainable/locavore/whathaveyou approach to food. And that Ms. Comerford is a huge proponent of all things local and organic.
Now, I don't know what tone Ms. Waters was trying to aim for, but it sure read like she was campaigning for the ousting of a chef with talent, "integrity and devotion." What was that implying, exactly? That WH chefs don't have the above?
My question: why isn't there a letter to say "Hey, my mistake. Obviously, I wrote that letter without doing any kind of research as to the kind of cooking/eating/sourcing in the White House kitchens, and I think Ms. Comerford is doing a fantastic job."
Eating right, being healthy, encouraging sustainable and organic practices is the hallmark of Ms. Water's whole career, and I'm usually for that. But is it just me who had the nastiest taste in the mouth after reading her original letter?
I'm in search of pandan extract or paste to use in a couple of ricecake and chiffon cake recipes (not to mention homemade kaya jam). I've seen extracts in the local asian marts, but they seem chockful of unpronounceable extras and oils and alcohols and food colorings.
Does anyone know where to buy (online plz, or around the Northern VA area) 1) good pandan extract/paste? I'm not looking for organic, grown on soil blessed by local gods and harvested by young asian virgins under the first moon of the month. Just something that doesn't have a list of 30 lab-created ingredients. OR 2) frozen pandan leaves?
I live in the Alexandria area in VA - can get to MD if necessary. I'd prefer online shopping (because I am horrifically lazy).
We'll be in Chicago for 3 short days in June for our college reunion at nerd school, aka University of Chicago. We'll be spending one day joining in the alumni festivities, checking out how much the campus has changed, eating at our old haunts. But the weekend is ours to spend freely.
Tell me, SE folks, where would you go/what would you eat in 2 short days in Chicago? We'll be in downtown Chicago (probably close to the Mile) at a hotel, and we are all about taking the El and Metra to get to places. What are your recommendations - high and low ranges!
So in my pantry are 4 - count 'em, FOUR - containers of XO sauce. I opened one bottle and the delicious funk of chili oil and dried scallops hit me in the face. Hard. I kind of blacked out.
After I regained conciousness, I decided to whip up some pseudo-Pancit Luglog (I only had the thin rice noods) using a ton of garlic, onions, some XO sauce, achuete liquid beaten into some eggs, a little slurry to get things thickened up. Then I cheated and added 1/4 a package of Palabok mix. It turned out pretty freaking delicious.
So, have you ever used XO sauce? What'd you do with it? Please post some recipes as I have 4 bottles of the stuff, and I can't eat pseudo-palabok all the time.
Did I mention I have 4 bottles? GOOD LORD :-(
Only in Japan have they taken the simple concept of bar snacks—small, often salty treats designed to get you to drink more—and transformed them into a culinary and social art form. Try one of these Japanese Izakaya dish recipes: Karaage, Agedashi Dofu, Tuna and Avocado Nuta, or Yaki Nasu.
Jumuk-Bap View the complete recipe here » What do seaweed, pears, and ground beef have in common? They all belong in Jumuk-bap, a Korean rice ball snack I learned how to make from a former Korean housemate. Jumuk means fist in Korean, which is a fair description of how compressed the rice becomes as you shape it into a ball. I'd always been more familiar with the Japanese version, onigiri, in which fillings like umeboshi (pickled plum) or salmon are tucked into the interior of a rice ball, which is then wrapped into a sheet of seaweed. For Jumuk-bap, all the components are mixed together with the rice before being shaped into balls. The secret ingredient in the ground...
[Flickr: Muffet] I fell in love with leeks last year when using them in a Tuscan bread soup. In combination with fragrant ginger, fresh tomatoes, and pane toscano, I realized the great potential of the often overlooked leek. In season October through May, this mellow vegetable reaches its peak in January. Leeks are closely related to onions, shallots, and scallions, most resembling the latter—though much larger, typically twelve inches in length and around two inches in diameter. Leek recipes, tips, and info, after the jump....
The Grocery Ninja leaves no aisle unexplored, no jar unopened, no produce untasted. Creep along with her below, and read all her mission reports here. Sweet glutinous rice in Pinoy hot chocolate. Photograph from chotda on Flickr The boyfriend mentioned something interesting recently: Coffee breaks are the nonsmoker's smoke break. He wasn't referring to the communal pot of watered down joe most offices brew up in the morning and keep on a burner all day, though. He was referring to the process of pulling a perfect shot of espresso, frothing milk till it's just right, then bringing it all together in an earnest little cappuccino. I had never thought of it that way, but making coffee can be a meditative...
Hilarious letter, with photos, to Richard Branson, president of Virgin Atlantic Airways, complaining about every item on an in-flight meal (Mumbai to Heathrow). The product of a mind at the absolute end of its tether. Witness: I'll try and explain how this felt. Imagine being a twelve year old boy Richard. Now imagine it's Christmas morning and you're sat their with your final present to open. It's a big one, and you know what it is. It's that Goodmans stereo you picked out the catalogue and wrote to Santa about. Only you open the present and it's not in there. It's your hamster Richard. It's your hamster in the box and it's not breathing. That's how I felt when I...
The Morton Umbrella Girl over the years. From Neatorama. Did you know Chef Boyardee and Sara Lee were real people, but Betty Crocker and Aunt Jemima weren't? Neatorama covers the stories behind the logos of 10 famous food companies: Morton Salt, Heinz 57 Varieties, Jolly Green Giant, La Vache qui Rit (The Laughing Cow), Aunt Jemima, Betty Crocker, Chef Boyardee, Sara Lee, Quaker Oats, and Gerber Baby....
No, there isn't raw fish in these Rice Krispies treats, just good old-fashioned marshmallows, Swedish Fish gummies, and Fruit by the Foot (or Fruit Roll-Ups). My friend made them for me as a Christmas present and they were so darn...
In areas with a sizable Vietnamese community, you can find banh chung around Lunar New Year. Stacked in neat bricks, sometimes even warm, the sign of a good banh chung is one that's meaty, hefty, and tightly rolled. Here's a recipe and how-to.
Food is an integral part of the Ikea experience. For many people, myself included, the trip begins with a helping of steam-table meatballs and ends with a 50¢ hot dog. Somehow, though, the little grocery store just past the checkout never gets much love. The lure of the wiener stand, presumably, is too great. But I was curious. Since everything else in my kitchen comes from the Scandinavian megastore, it seemed logical to slap some Ikea food on my Ikea plates. So, with the Swedish Chef as my muse, I decided to see what I could assemble from Ikea's grocery offerings....
I knew that there was more than one holiday that comes to New Jersey in the bitter cold of January. Martin Luther King day doesn't yet have any food traditions associated with it and Chinese New Year is so...
I sampled every brand in my grocery store, along with batches of the homemade stuff and Mark Bittman's ten-minute wonder broth for comparison.