I submitted a few photos to Photograzing almost a week ago, and they've yet to appear. Wondering if they weren't accepted for some reason, or if they just have a backlog to get through? Thanks! :)
Hey all! I'm looking for a recipe for 7-Minute Frosting that is stabilized with gelatin. I guess what I'm looking for is more of a marshmallow recipe with less gelatin, so that it will not set up as firm so that I can use it to ice a cake. Anyone have any tips for me? I generally use Alton Brown's recipe for marshmallows if I'm making actual marshmallows, and I feel like it would be simple to just cut back on the amount of gelatin called for, so as to make a less-firm marshmallow. Has anyone ever attempted such a thing?
Flaky empanada dough filled with chicken, potatoes, red peppers, cheddar and onion and served with chile lime crema
I enjoy getting email notifications when someone comments after me in a thread that I started or commented in, but is there a way to opt out of this for specific posts? For instance, I commented on the Bake The Book giveaway post and I don't necessarily need to receive an email notification after every other person comments after me. Hope there's a way to change these settings! :)
Hi all! I'm going to be starting a food blog and I'm at a loss for a good domain name that isn't taken! I will be doing primarily baked goods, but there's also room for savory dishes. I'm hoping for something sort of simple, that's not too long. Something that will encompass both baked goods and savory dishes?? Thanks!
Not talking about dieting/weight loss, per se. I'm curious what you all have in mind regarding new dishes you want to cook, some type of food you've wanted to try and will plan to this year, food-related trips you hope to take, etc!
Hi all! I've been randomly making pizza using Kenji's NY Style dough recipe and while the dough is great, my baking method is not up to snuff.
I have been doing the method where the pizza stone heats in the 550 degree (electric) oven, and then the pizza goes on and the broiler is turned on to finish baking. I am not getting as well-browned or as crispy a bottom crust as I would like, and I wondered what tips any of you have that might help on this front? I'm letting the oven heat for at least an hour before putting the pizza in, if that's a concern. Thanks!
With all these "best of" posts here on SE, I'm curious what all of you might list as the best thing you ate in 2012.
For me, I did have some damn good pulled pork from a BBQ place here in Phoenix. I know, Phoenix isn't known for barbecue, but the place was Rudy's BBQ, straight from Texas!
Hi all! I'm trying to decide what I should make for a quiet New Years Eve dinner at home for me and my boyfriend. Money is a little tight right now, so while I'd love to make something fancy like Kenji's Beef Wellington, something like that is a little out of my price range. Any ideas for a good, yet still sort of economical, festive NYE dinner?
Hi all! I'm planning on making a Strawberry Bavarian cake for my mom's birthday. I made a similar cake at a bakery I formerly worked at, and they had that bake-proof strawberry jam in a bucket that we mixed with fresh strawberries. I'd like to use this same method but I'm not sure which jam to buy! In terms of using a widely available storebought jam, which one do you all think tastes the best? Ideally, I'm looking for one with no corn syrups of any kind, and mostly all natural ingredients. Thanks!
Hi all! I was reading an article online that mentioned using an ice cream scoop to get the seeds out of melons and squash halves, and it got me thinking about other little tricks that are helpful to use.
I love to use either a melon baller or a sturdy teaspoon to core halved apples and pears.
Also, a great tip for skinning kiwi: Slice off each end and grab a spoon. If you're right-handed, hold the kiwi in your left hand and the spoon in your right, and insert the spoon between the flesh and the skin starting at the bottom end of the fruit, until the tip of the spoon is visible at the top end. Begin to turn the spoon, using your left thumb as a guide to prevent the spoon from breaking through the skin, and rotate the kiwi around as you go, so that the skin gets loosened by the spoon all the way around. Once you reach the starting point, pull out the spoon and slip off the skin in one piece. Voila! No more weird, faceted-looking kiwi from using a paring knife to remove the skin! The fruit is left intact and very little flesh, if any, is removed by doing it this way.
What are your favorite kitchen tricks?
I've lived in the Phoenix area (now Tempe) for over a year now and haven't been to *too* many local places. I'd like to change that!
I plan on going to Pizzeria/Pane Bianco as soon as I have a little extra cash (money is tight right now), but I'd like to compile a list of other tasty local places to try based on y'all's recommendations!
Hey all! I was eating dinner tonight at a chain Mexican restaurant and happened to find a few rather large pieces of cilantro in my meal. Every time I chewed one of the pieces, I cringed and wanted to spit it out. I've always hated cilantro (I personally think it tastes like soap) and wondered how many of you also hate it? Or, do you love it? What does it taste like to you, if not soap?
Hey all! I'll be making some homemade pizzas this weekend, probably using Kenji's NY style dough recipe. I've made homemade pizza in my electric oven before, and I'm sure there have been posts on here that outline how to get a tasty pie from an electric oven using different methods like pizza stones, broiler, etc. What are your go-to methods for turning out a great pizza in an electric oven?
Hello all! I am curious if any of you can tell me some good commercially available brands of gluten-free flour mixes? Preferably mixes that are combinations of flours, which may already include xanthan gum or other thickeners, to cut down on the amount of mixing labor involved in creating a homemade blend? Thanks in advance!
Hi all! I'm hoping to make a white chocolate cake for my boyfriend's birthday in the fall, and I want to see what sort of recipes are out there. I'm looking for a white cake that would have melted white chocolate added to it, that is sturdy enough that I can build a layered cake out of it. Can anyone point me in the direction of a good recipe?
Hi all! I've been on a real popsicle-making kick lately since I got my popsicle molds a few weeks ago. I saw the White Sangria Pops recipe on the site, and thought I'd solicit any other ideas from y'all as to some of your favorite popsicle recipes, or even some more exotic/strange recipes. So far, I've made Pineapple-Basil pops, Peaches and Cream pops, and Strawberries and Cream pops which were my favorite so far. I had an idea after seeing the Grape Nuts Ice Cream recipe, to make a vanilla pudding pop with the addition of Honey Bunches of Oats cereal, sort of a milk-and-cereal pop. That may be my next attempt... Thanks for any ideas you can throw my way!
Hi all! I work in a bakery and I make a brioche-sort of dough to use for cinnamon rolls. I make a large enough batch that I can portion into several half-dozen-yielding balls, and they're double wrapped in plastic wrap and stored in the fridge. I usually don't make enough dough to last over 10 days, and the usual latest length of time I've used the dough from the date of production was probably 7-8 days. This seems to be too long because the rolls take longer to proof, and when baked, they don't get nearly as brown as the dough that's used sooner.
My question is, why is this happening? Is the length of time in the fridge just killing too much of the yeast? I don't want to add more yeast to compensate for some of it dying while in the fridge, cause the recipe has already been modified with extra yeast as it is. Is there anything I can do to resolve this issue, short of just using the dough sooner? Thanks in advance for any advice :)
Come on, man! Is there a way to filter posts that may be spam-containing, or to just delete the accounts of the spammers? I know they'd probably just make a new account, but it might help for the short-term anyway. It's clogging up the boards :(
Most of our food experiences are, if we're lucky, quite good. However, I'm sure most of you have had some not-so-tasty experiences along the way. Tell me, SE, what have been some of your dining downfalls? Were you stuck eating someone else's sub-par cooking? Had a terrible restaurant experience? Is there a specific food that you just cannot stomach? What say y'all?
I'm curious about everyone's snacking habits! What snack foods do you have an impossible time putting down? Are there any particular foods that just get the better of you, to the point where you can't trust yourself to go near them because you know you'll just eat every crumb/drop/piece?
For me, I think I have the hardest time with ice cream, especially in pint containers (I'm looking at YOU, Ben and Jerry!). I know they're not single-serving containers, but my brain sure thinks so! God help me when I sit down with a pint of ice cream, chances are there will be none left when I decide to stop.
What say y'all, SE? :)
SE is chock full of glorious food, photos, recipes and lively discussion about all the above. I know food allergies are very common, whether it's gluten sensitivity, lactose intolerance, anaphilactic shock from a peanut butter sandwich, etc.
What foods are you allergic to? Are they life-threatening allergies, or slight ones that allow you to indulge in said food regardless, only to suffer mild disomfort later?
Here on SE, I imagine a lot of you have formerly/currently worked in restaurants. I'm curious what some of your first restaurant job experiences were like -- were you a line cook, dishwasher, perhaps in the pastry kitchen?
As for myself, I've been in restaurants/bakeries for the past 5 years now. My first restaurant job was at a local Tucson, AZ sandwich restaurant. I was gunning for a position in their pastry department but had to work on the sandwich line for a month before anything opened up in pastry. It was a great learning experience, as I had only ever done pastry and baking in my own home up til then. I learned a lot there and though I left after 2 years, I'm grateful for the time I spent there and it really got my foot in the door to branch out with my skills.
What say y'all, SE?
As I sit here, trying to finish this cup of Yoplait Light (lemon cream pie flavor), I'm regretting my choice of snack. Why, oh why did I stray from my beloved Chobani? It had been ages sincce I'd eaten Yoplait Light and I had totally forgotten about the aspartame, HFCS, and other assorted scariness.
If you all have prefered brands of yogurt, what might they be?
Feeling nostalgic for Christmastime (already!)are today, I got to thinking about food-related traditions my family has. My mom has a Mirro cookie press from the '50s at least, and every Christmas, she'd make red and green spritz cookies with almond extract. It wasn't Christmas without them. Those, and her homemade cranberry bread! Mmmmm.
What are some food traditiions in your family? Not limited to Christmas, obviously, but any holiday/occasion or just anytime!
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