Obviously, I love food! Love cooking, eating, drinking, and friends. I'm a yoga instructor, graphic designer and a bass player. I started my first garden last year (2008) and canning same year.
it's snowing and i'm making this - perfect! thanks for the recipe.
@ Saria: I like the thought of them being coated with "Pablo" ; )
My friend decided to get healthly and added a bunch of bee pollen to her salad and ended up in the ER with an allergic reaction - we all had a good laugh.
YES to honey!
I had to read meatntaters twice before realizing I didn't lose brain cells and couldn't make sense of anything. ha
I am by no means Kenji BUT I think it would work, YankeeHotelFoxtrot - I, however, am going to try the bison version this sunday evening. Or maybe I'll make it tomorrow and let it sit a few days! Yup. That's what I'll do.
Off topic. Right now I've got Kenji's "Traditional Beef Pho" on the stove, only 1 hour to go. Smell soooo good! Thanks!
yes to the roasting of the garlic. the only way to go, garlicy, nutty & milder! I usually throw a full bulb of roasted garlic for about 4 potatoes (idaho).
you are using canned jalapenos I suppose... have you used fresh?
Thanks so much Titus. I'm making it this week!
Anyone have a good recipe for carne en su jugo? Looks soooooo good! I've never heard of it but I want it!
@weezel: you'll end up with lots of broth that you can freeze for later. As well, you don't have to stay at home to make it. And it's nice to taste your cooking. Also, ingredients aren't that expensive and then you have those for next time : )
at the same time I hear what you are saying, I live in vancouver and every second store is pho.
just good food! : ) and coffee and wine!
I marinated the chicken & roasted the potatoes with dried. I made the salad with fresh.
how does this compare to http://www.seriouseats.com/2012/09/the-food-lab-how-to-make-traditional-vietnamese-pho.html?ref=search
I guess I'll have to try both myself. I keep meaning to do it all up, but pho is so good and cheap and plentiful here in Vancouver that I haven't got to it.
My plan for this week is to do both... I'll let you know my results.
thanks so much for this recipe.
what would you serve with this?
you must work out!
thanks everyone. i'm going to try some of your recipes next.
@Lorenzo - I guess I meant "Authentic Italy"
3-4 ish hours (not 3/4)
I went as a male flasher and won best costume! although by the end of the night I was so tired of people asking to look at my.....
I cannot answer your question, but slurping or any eating noise (gulping, loud chewing, chewing ice! even breathing ha) annoys me to no end. I am a soup lover, eat chinese, vietnamese, japanese noodle soups at least 2-3 times a week and it drives me mad - all the slurping. But, wow, dry foods.... you poor man.
i had the perfect amount for one 9" deep (3") dish. in oven - hope it sets : )
4 apples? that's it?
This was really good, but with the fennel stems under the trout (with my bbq at 500) didn't crisp up the skin and it really could have used some lemon and maybe a bit more garlic. Great base recipe - maybe I did something wrong, but followed to a T. I will build on this recipe. Thanks
Watch Alton Browns Video - so easy, just google it.
I halved. Looked a bit dry so I put in an extra 1/2 cup or so of stock - hope I didn't mess up - just put it in the oven. Smells great! (Doing it with a smoked rotissarie turkey in June!) Yum
@ Jedd63: Any tips on the Ramen?
@ Kengk: That's my plan next year! Would LOVE a brick wood oven. I have the room for it, so why not! Good luck for you...
• A ham my ham hating husband will love or at least like.
• Smoked salmon (both lox & candied) which will be this year as we have a boat and rods now!
• With you on the Ravioli
• The perfect fried egg - why I can't do it is beyond me!
• My own Ramen Broth with even homemade noodles
• And so much more.