Taking a last minute trip out to Willamette County, OR in 2 weeks. There for 3 nights and are staying at the Allison Inn in Newberg, OR. Will definitely eat at the Jory one night - would love recommendations in the area for the other 2 nights or great lunch recommendations
Can't miss wineries?
All suggestions appreciated!
I am hoping to make braised lamb shank for Rosh Hoshanah on Thursday. I was hoping to find the individual 1 lb. ish pieces to serve to each guest on the bone - Whole Foods and Fresh Direct didn't have this! Not sure if I'll have time to go anywhere else so was planning to order food tonight for delivery tomorrow.
On fresh direct, my options are:
* leg of lamb shank portion (~4.75 lb piece)
* lamb foreshank (~2 lb piece)
* bone in lamb stew meat
What would you use for best results? I'm cooking for 4-5 people but leftovers are welcome. Need to finalize my FD order by 11pm tonight - thoughts please!
A caveat: For a NYC apartment, my kitchen would be considered nice (counter space notwithstanding)
But the one thing I always pine for is a refrigerator with an ice maker. I would blanche and make smoothies with abandon if only I had an ice maker on my fridge!
What's the one thing you have to have after living with a tiny kitchen?
Don't worry, this is not going in the mail. I'm going to visit my sister in college this weekend and would like to bring her in portion sized tupperware that she could reheat and eat for some cooked goodness. She's in the dorms so only has access to a microwave.
Suggestions on what I can send that will hold up for a few days and reheat well???
My bookclub is trying something new and instead of someone hosting at their apartment we'd like to head to a bar to meet up where everyone can come and go as they please and eat and drink what / how much they'd like.
Obviously need somewhere that won't be too loud (we're going on a Tuesday) and ideally somewhere not too far east or west. Willing to compromise on location for a perfect place though.
A friend is hosting the 2nd annual Turkeyzilla in 2 weeks. We will be creating rolls out of typical Thanksgiving food and couples are competing against each other for the "best" roll. We were told we would have all the normal trimmings and rolling equipment available to us - as well as a small deep fryer. We can bring extra ingredients but must be stay within the turkey day theme
Would love to hear suggestions from the SE community on what roll they would make and maybe help me take home the trophy this year!
Making the smitten kitchen version on Sunday - what would go well with this? I ordered some parbaked bread from Fresh Direct, so we'll have warm crusty bread to eat with it. I just have a hard time having just one main dish on the table for a brunch!
Heading to Prague for 4 days in September - saw another thread on this from last year, but thought there might be some new members who could help out!
Willing to try lots of good food - all suggestions welcome. Staying in old town, but will be traveling all over the city.
Help please! Would like to avoid tourist traps at all costs
Someone gave me a small piece of fresh wasabi root. I clearly don't have a sharkskin whoziewhatsit to grate it - is a micro-plane going to get it fine enough?
Recommendations on what to eat it with are greatly encouraged! I'm not planning on making fresh sushi ... at least not this weekend. I'm a little at a loss of what it could spice up. Help please !
Talk amongst yourselves - will be there next Sunday and would love some recommendations. One caveat is that I prefer to go somewhere that I won't have to wait an hour to be seated.
I am beginning to suspect that I love pad see ew more for the chinese broccoli than for the delicious wide noodles. Would love to prepare at home but I haven't seen it in whole foods, fairway or fresh direct. Does anyone know of an Asian market (or any market, really) where I can purchase the delciousness that is chinese broccoli in NYC ?!
Hanukkah Harry just delivered a cuisinart slow cooker. We already made some amazing pulled pork (Oh the irony!) making me very excited.
So I ask - WWSED?? (What Would SeriousEaters Do). What would YOU make next? We eat all kinds of proteins and are only limited by the fact that the cooker is 3.5 Qts (smaller side - it's 2 people and a NYC apartment ... )
Looking forward to some inspiration!
I have been requested to make duck ragu for Christmas eve dinner. Only snafu is that I actually have never cooked duck (though I enjoy eating it!) so I'm not sure what the best approach is. Some recipes use breasts, some legs, some the whole duck. Thoughts on what kind of duck I should use and what parts? Do I need to get the muscovy duck?
I know what you're thinking ... I love butter and I understand it's necessity in this world. But I'm not asking to try to make a "light" stuffing! My little niece has a dairy and egg allergy so we're trying to make sure there are a few things that are safe for her to eat at the table. I love stuffing and would love her to be able to have some. What's the best butter substitute in a stuffing with something that is dairy free?
OK, so I finally got over my fear and learned how to poach an egg properly with decent (if not always perfect) results. Now the real question is - if I'm cooking for more than just me, what's the best way to poach in bulk? It just seems like a long process when you're doing 1 at a time at 3-4 minutes a pop
Cooking for a gluten free friend in a couple of weeks and would love to include dessert.
Very open, no other restrictions ...
I had a 2 day old half breast of roasted bone-in chicken. While cleaning up, I put the breast in a tupperware in the freezer instead of back in the fridge where I got it from.
(A) I'm assuming it's safe to eat, but please tell me if I'm wrong
(B) I'm more concerned that the texture will be off - do you think it will be OK? I don't usually freeze cooked chicken on its own (just part of greater dishes that I've made)
(C) Best defrost? Just let it defrost in the fridge?
The KitchenAid mixer is non-negotiable but the BF balked at the $150 pasta attachment for it. Does anyone own it and know if it's worth it? or should we just get a cheap table-top pasta maker?
In the spirit of full disclosure, I've never made my own fresh pasta but I'd love to try
Got some delicious jonah golds this weekend up at Masker's orchard in NY. The price was per bag, not by weight so we ended up with more than the 2 of us consume before they turn.
Thoughts on recipes other than apple pie / crisp / crumble?! I'm particularly interested in savory options but am open to dessert as well.
.. when they buy lunch and it sucks? Just got my day ruined from a sub par portablella sandwich with goat cheese from bistro truck that was 75% bread, 25% fillins.
Sigh.... mid afternoon munchies are going to be a b*tch
can't miss places? Vineyards and restaurants .... we'll do a nice dinner out but a budget option or two would be great as well!
I'm an adventurous foodie. While I love wine, I don't know much about it so we're not looking for anywhere to highbrow.
Any and all help is appreciated :)
Hey all - I have an abundance of boneless skinless chicken breasts. I wanted to try poaching them rather than the standard saute / broil / bake. (I do not have access to a grill, otherwise this question would be moot!)
I tried my hand at poaching 2 of them last night and somehow managed to come out with dry chicken breasts that were cooked in liquid!
Any advice on the best way to poach chicken breast? Or is this a a useless exercise since it boneless / skinless? for the record, I used martha stewart's method ... My liquid included a mix of stock, wine, water, oregano, thyme and a clove
I am a huge fan of your prepared foods. They are delicious and fresh and (almost) reasonably priced for dinner. However, the naan that you have at your Indian steam table is blasphemous. It is cold and chewy and generally abysmal. Also: Please get some cilantro chutney.
Any other suggestions, serious eaters?
Love me some empanadas but have yet to find ones that hold a candle up to the ones my friend's Puerto Rican grandmother used to make us in high school.
I love fish, but rarely buy it ... I'd love to incorporate it more to my dinner repertoire but I am petrified of stinking up my entire apartment (my small NYC apartment without proper circulation or an exhaust).
Please send any tips or tricks for cooking a non-smelly fish or the fastest way to unstinkify my place! Are some fish smellier than others? Is there a way to pan fry a fillet without coating my entire kitchen in fish grease?
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