Now and then I get a craving for homey comfort food for supper, like waffles or just eggs, but my DH, who often has skipped lunch, comes home needing more. What can I do to amp up homemade waffles for supper, either as sides or in the waffle batter itself, to increase protein and and make it a more substantial meal? I can always just add some sausage, bacon, or a ham steak, but I'm imagining more a sauce or something.... any ideas?
Looking for some inspiration for side dishes to go with the baked ham for Easter dinner. I'll have guests who range from very young families with little ones to very elderly who can't manage exotic or hard-to-eat. Not many of them can contribute much due to travel or health so most all the cooking's done right here, in one oven.
Ideas? What works in your house for a diverse crowd of relatives?
You are dining with an aquaintance or business associate you aren't that close with. During the meal they manage to get food - be it parsley, spinach or a poppy seed - stuck resolutely between their teeth in an obvious location.
Do you say something out of courtesy - and how do you say it without causing embarrassment - - or, do you stay silent only to have them discover the offending item later when they're alone? If it's a family member or close friend I have no problem saying something, but what about if it's not someone you know well?
I've been on both sides of this situation - been the observer of and also the sufferer of the misappropriated green food remnant discovered only too late - when it then causes great humiliation to realize it was in your front teeth aaalll that time when you were speaking. Ack.
Anyone have any advice as to how to handle this gracefully?
I've had a bottle of green and a bottle of yellow Chartreuse in the back of my pantry for a while now and want to make more use of them. I have one recipe for figs and Chartreuse that's good - you halve them, drizzle them with green Chartreuse and honey, and broil for 10-15 minutes. Plate with juices and dollop with creme fraiche.
Well, that's all very nice, but I don't often have figs or creme fraiche as pantry staples here. I'm looking for an interesting winter drink or dessert thing that I can whip up quickly. What's your favorite way to drink or use this lovely liqueur?
Wow...pinch me. After years of reading your posts about the goods at Trader Joe's in other markets, and feeling like the poor old country cousin up here, I am soo looking forward to checking this place out when it opens here in a few months. It's still a 40-minute drive for me but sooo worth it.
Question: What items are worth getting.... what are your favorites? What would YOU drive 40 minutes to get?
I've been curious about substituting coconut oil for the Wesson vegetable oil in my baking. The health benefits are amazing, though you have to melt the oil before using it, adding an extra step to things. But after an apple cake got destroyed by a bundt pan over the weekend, I'm now wondering if coconut oil has any effect on recipes that might change their consistency or structure in any way. Do any of you use it regularly and have any knowledge or tips?
This has to be my #1 least favorite task. I use my 4-sided grater and just accept that I'm going to shred my fingers in the process. I tried the microplane but that was a disaster- the rasp things are way too small. Much as there are different ways to peel garlic, are there easier ways to grate ginger that I don't know about?
I am not campaigning for a new SE column entitled "NannyPlate Watch", but maybe we need one. And there's enough news out there to stuff a column every week! France has decided to allow the use of ketchup once a week, and ONLY for use on French fries, to help French kids learn to upgrade their palate. The quotes in the article above are among the most arrogant and ridiculous I've ever heard.
I'm all about inspiring kids to eat well, but not by government writ.
So here's my question: What do YOU put ketchup on besides fries?
Well, this sure caught my attention. In the interest of public health, Denmark's decided to impose an additional tax on food items that exceed a certain percentage of saturated fats. Butter, meats, oils, etc all will cost more in an effort to help consumers slim down. Pols in Britain are listening; this may be a trend.
Here's the link: http://www.guardian.co.uk/world/2011/oct/02/denmark-fat-tax-obesity
Would you welcome this type of "benevolency" here?
I swore off relying on the powdered instant tea this summer, and began brewing my own iced tea. Since I can't handle caffeine, I've been using decaf tea bags,but it's somewhat lame, bland, and flat. I usually use 8 bags per 2-quart pitcher, about 1/2 c sugar and the juice of two lemons. Occasionally I'll pour in about 1/4 orange juice just for interest, but...it lacks that bite of caffeinated iced tea. I'm willing to try other teas... Anybody got any recipes or methods they'd like to share?
Confession: Chicken wings don't excite me. My family likes them, so I do the usual bake-at-375-then-coat-with-Frank's wing sauce and they're sort of happy. But I can't help wondering if there are ways to improve them - not so much for added heat but instead added interest. So tell me, what do you do to jazz it up a bit? Any tips?
I love to cook, but absolutely hate having to come up with dinner ideas for my family during heat waves, which...is coming this week. I'd be happy with watermelon and a bowl of cold cereal, but my family needs a bit more nutrition than that. Looking for refreshing but filling ideas... (Make aheads are a big plus.)
I have family -lots of 'em -coming in next week from out of state for 4 days- which means food for all 3 meals each day for 18 people. The group includes 10 children ages 2-18, though they're not picky eaters (thank God). Everyone's willing to pitch in, but I want to leave time to do things besides cook all day while they're here.
To say I am panicked is an understatement. Breakfast and lunch I'm ok - big boxes of cereal and fresh fruit, togurt, bagels, hot dogs, egg salad, etc - but it's coming up with 4 dinner menus that aren't fussy or will break the bank, but are filling and enjoyable. So far I'm thinking hot meatball subs & potato salad, the obvious hamburgers and hot dog combo, maybe pulled pork in a few crockpots, Texas sheet cake, etc but after that I get brain freeze. My big trip to BJ's in Albany will be Saturday morning...probably a two-carter.
Any ideas..? Thanks in advance.
...and do I really want to know?
Seriously, I've been wanting to ask this for a long time. How do they do this? A brine? Some ancient trick? There must be some method to it that we can learn from. (speaking optimistically, I mean.)
Just curious here. How do you feel about waitstaff that memorizes your dinner order (and I mean when you're in a party of anywhere from 4 or more) instead of writing it down? Does this impress you or leave you anxious? Have you received your memorized order correctly?
(For my own part, I am not impressed and fret until what I ordered actually materializes, correctly. I don't feel it adds anything worthwhile and is unnecessary showmanship.)
I cook for an ever-growing extended family out of a small, less-than-ideal kitchen. I have those dinky little McCormick jars stacked on top of each other on the counter against the side wall of the fridge, and others taking up two shelves in an upper cabinet. I can't afford dedicated drawer space anywhere, but am desperately trying to rethink how to store lots of varying-sized spice containers in an accessible way.
How do you manage this in your kitchens? I'm trying to avoid the leaning towers of spices that I both need and want, yet can't seem to corral into order...
So far this summer we've been to a few family gatherings (birthdays, 4th of July, etc) and I've noticed some things (avoidable) that could've gone a long way to taking the meal experience from "survivable" to "well, that was pretty much ok".
Can we list some no-no's/tips concerning food serving, cooking, etc?
Some simple starters:
1. Trash receptacles that are easily accessible and GET EMPTIED before they overfill, attracting cousin Bev's dogs, the grandkid toddlers, and bees.
2. Please remove from sight the cream cheese appetizer concoction once the dinner food's ready. The chips that go stale in the humidity, the salsa at room temp... the browning guacamole...the wilted lettuce...agh.
3. Kindly remember to supply tongs -or something! -for the ice. Please?
4. Blackened (as in, burned) hot dogs are, frankly, inedible.
5. Plastic knives are decorative. They do not cut, except maybe plain Jello. If you're serving meat that needs to be cut, please, if possible, provide something sharp.
That's just a start. What say you all...?
I just baked a cake for a funeral potluck - pulled it out and my heart sank as I saw the center - a perfect sink hole. I debated filling it in with frosting but it was even too deep for that, and I thought the center might by a horribly thick or gummy texture. As it cooled it sank even further, so I ended up making something else to take instead.
Anyone know why this happens, and how to avoid it in the future? I followed the recipe and my oven's calibrated fine. What's the science here that I'm missing?
Every now and then I just want a basic, satisfying elbow macaroni salad. No fancy pasta-y salad stuff, just a down home, mayo-dressed elbow mac salad as a simple side. The problem is the dressing. Too often I try to wing it and end up "doctoring" it until it's ..bleh. How do you make yours, what do you throw in there, and what about the dressing...?
(I use Hellman's thinned with vinegar, a touch of sugar and salt, and a bit of dijon, grated carrots and maybe celery, but...it's still...iffy. Maybe that's the nature of a mac salad...?
I didn't grow up Italian, and am still searching for the best way to prepare meatballs for spaghetti sauce. I was in my 30's when I learned that you aren't supposed to pack the meat tightly, that the fewer ingredients the better, and that yes, pan-frying was the way to good taste, instead of baking them in the oven. Every time I make them I try another recipe, and am getting closer, but haven't found one that's "signature" worthy. What are your methods? your ingredients? do you fry? and in what kind of oil?, and so on.
We've been cooking a lot of chinese stir-fry lately and we just can't seem to find a sturdy, deep wok. Any help on which would be a nice one to cook with would be greatly appreciated!
Tonight I'm frustrated. We followed a Jamie Oliver recipe for
"olive oil mash" which involved mashing potatoes with olive oil, butter, some grated Parm and sea salt. The photo in the recipe showed this lovely, creamy, very smooth mound of potatoes, so I (stupidly) whipped out my electric beaters and got busy. Well, they turned to glue. We kept adding more olive oil and butter, then finally some water, but they were too far gone. We ate them, but obviously I did something wrong to get that stiff, dry texture.
Here's what I'd like to know. I adore mashed potatoes, and usually make them with butter and milk, occasionally beating/whipping them with a handheld mixer. How do you make yours, what do you add, and how does the beating tool affect the texture of the end product? (and what did I do wrong tonight?)
I picked up a pound recently and used only a little for a recipe, now have quite a bit left, and am looking for interesting uses for it. (Besides spreading it on crackers and eating it between meals like I'm not supposed to.)
Lots of other things going on here and I'm blanking out. Since this snowstorm (74 mph winds...) is due to hit most of NY, PA and New England Thursday and Friday, let's review some food ideas for when the power goes out. Which....it probably will. I can use my stovetop (propane) but that's about it. What meals are your go to's during times like this?
Ack...I'm making spring rolls for a party Sunday (assuming we all still have power after this impending snowstorm coming up the east coast) and the recipe I'm using calls for tamarind concentrate or cherry juice concentrate, neither of which my local stores carry. I'm looking for a dipping sauce recipe that calls for semi-normal ingredients- something somewhat sweet, fairly mild (not too hot) and pleasant. This is my first time handling rice paper rounds - I'm excited to try it and really want this to work out. Does anyone have any recipes they could share?
moibec hasn't favorited a post yet.