on a whim I picked up some preserved lemons thinking I could incorporate them into an appetizer for Thanksgiving- or some other Thanksgiving offering. Now what?
its been more than 2 years since this was discussed on SE so folks what is new downtown that should not be missed? Prefer hole in the wall, not too pricey (yes I know SF is expensive) and even quirky. Food trucks and happy hour treat suggestions are welcome. Thanks!
We will be in San Antonio on the River walk for a meeting with no car. There are no recent threads on restaurant recommendations so I am asking the eternal question:
Where would you go and what would you eat? No chains please and good bars with delicious bar food is a plus.
Spending a weekend in Austin and have never been there. Any recommendations for good food, with and without music, not too pricey and dives are OK as long as they are good. Having cut my teeth on NC barbecue, not sure that that beef stuff is the way I want to go.Thanks in advance!
I have a slow roasted pork with aromatics in the oven. What is cooking at your place?
I am expected to bring a pie to dinner Sunday which is fine. With all the gorgeous fruits in season I thought it would be easy however I have been told no peaches, no chocolate.
The strawberries I picked up this am at the farmers market are disappointing- I think we have had too much rain.
My plan was a pie so the question is:
Can I get more flavor out of them if I roast them? any suggestions on how best to do this?
When I lived in Italy as a child, I would go food shopping with my mother. The butcher shops had real meat hanging from the ceiling- pigs, chickens, lamb and even chicken feet was the decor. No sanitized packages of who knows what in the shop.
Today I ran into the local Lebanese butcher for some lamb and there hanging from the ceiling was a skinned goat!
Not an everyday sight in the suburbs!
My refrigerator has a lower draw style freezer which I have so far failed to organize in any way. All of the food gets mixed up and it is impossible to find anything.
Have any of you smart people figured out how to work with this?
Is this in any way helpful to the dining public? Is there any justification? What do you in the industry think?
Headed to St John and then Tortola for sun, sea and relaxation. I am looking for recommendations for casual restaurants that are affordable in this expensive paradise. We will have a kitchenette in both places.
I am going to bring dinner to my friend on Monday- she has requested chili as the chill of winter is here.
Any suggestions for delicious, but not too spicy, as she is undergoing chemo?
This terrible machine that masquerades as a blender cannot mush bananas much less frozen fruit. Any suggestions for an affordable blender that can help me with my morning smoothie would be most welcome.
We are a large medical office full of health conscious eaters and exercisers. Seriously, at lunch you see yogurts, salads, whole grain pastas, hummus, roasted veggies etc. People talk about how far rhey ran and when they are going to the gym and you can tell they are not making it up.
But if someone brings in goodies ie brownies or biscotti to name recent offerings, it disappears immediately. All you find is the empty plate with crumbs or the empty container which is never thrown away. We actually found an empty pizza box in the fridge.
Is the empty plate/container phenomenon as universal as the vanishing treats?
I don't love the grocery store but, as I was walking my dogs I saw a home grocery delivery truck go by and thought about it for a minute. It would likely save money and I would have to meal plan but I think that the selection of food but sight, smell and feel is an integral part of my cooking. Even in a crowded grocery store I get a few "zen" moments when I spot some lovely produce or whatever and think "I could make such and such" and on good days I can imagine the taste in my mind. As for farmers markets- well you can imagine.
So SE folks, would you have groceries delivered?
I bought a pack of lentils at Trader Joes- in a pouch and ready to go. Has anyone come up with a way to make them more interesting?
My daughter is engaged to a delightful young man who will eat anything and everything. His mother is a vegetarian (dairy but no eggs) and his father has lactose and gluten issues and does not eat red meats.
Other than roasted veggies and rice, any ideas?
Did I mention they don't drink alcohol?
I saw Micheal Chiarello make an entree with Quinoa pasta on Master Chefs and it looked great, so last night I ordered Quinoa pasta with sauteed vegetables when I saw it on a menu.
It was delicious!
Any tips on using/cooking this ingredient?
I am on vacation and we did have salad for dinner so which rule applies to my chocolate cake with lemon cream cheese frosting? I have to have dessert because I am on vacation or I have to have dessert because I had salad for dinner?
I was thinking of a making a cake in a jelly roll pan and letting the 3 1/2 y/o use cookie or biscuit cutters to cut it into shapes she could ice. We then could decorate her little cakes for an indoor activity. Any suggestions on a recipe that would stand up to this treatment?
I picked up some large, artichokes that were very round in shape. The leaves were rounded on top as opposed to the pointed look I am more familiar with. This had to be the meatiest, most delicious artichoke I have ever eaten. Is this a different variety? Does anybody know their nutrition stats?
We were having lunch at work and talking about quick dinners. Many of us use Quesadillas as a default but the funny thing was someone had never heard of quesadillas! This 50+ pediatrician is married to a vegetarian which makes it even odder. So we explained how to make them which started a conversation about what you can put in them.
So what is in your quesadilla?
In 2 weeks the whole clan will be together at a beach house. We will be 12 with a few more on occasion and range from 3 to 83. While I will get help in the kitchen, it is a lot of people (1 vegetarian) and I need to keep down expenses not to mention time commitment- after all its my vacation too!
I just threw together a salad with leftover chicken, caulifower, spinach leaves, butter lettuce, avocado, feta and dill dressed with hazelnut oil and lemon juice.
The recipe? Whatever can I find in my kitchen.
So what is the strangest thing you ever put in your salad?
For a pizza fix, I generally buy a dough ball at Trader Joes and then I can have all the veggies I want on one end and add meat to the other end (it is a mixed marriage). Getting the dough to stay stretched out is a challenge- rustic shape is fine but I like a thin crust. Any good tips?
Buttered toast topped with chocolate sprinkles. Why aren't I eating this right now? Because I'm not in Holland, land of sprinkles-on-toast lovers. After watching this video about Dutch cuisine by comedian Mark Malkoff, who's making a series of videos on what to do in Holland, I want to go to Amsterdam and put hagelslag (sprinkles) on everything, stuff my face with stroopwafels, visit an automat, eat raw herring, and more.
Tarragon unexpectedly spikes this breezy basil pistou. Spoon it onto quick-seared tilapia, or any summertime seafood for a dinner that's light and fresh, and heady with the scents of basil and summer herbs.
Perfect passed at a cocktail party or as a little apéro before dinner, these crisp, flaky tartets are topped with a bird's nest of sweet onions caramelized in brown sugar, fresh leaves of thyme, and a dollop of mellow, tangy chèvre cheese.