I thought you couldn't use your hands? That's the story brought home from Hong Kong by my sister :)
My sourdough bread
Jumping into the Yoshi sauce camp- we literally bought it by the gallon growing up.
My late grandmother's chicken and dumplings!
I love the chocolate MetroMint!
Love cooking the big family meal every Sunday- we're up to 13 folks!
I loved sixlets- the way the waxy chocolate coated my tongue was addicting. (I know, gross, right?) Now....a toss up between snickers and reeses and milky way bars. So I guess I haven't come so far after all! :)
Thanks so much, guys! I mostly cook vegetarian, with heavy reliance on whole grains...taking dairy and grains out of the equation really threw me for a loop!
Totally addicted to smoothies. Oh my word. I've stopped using ice in mine, and started throwing in a half cup of raw oatmeal- they're not so cold (obviously) and if I get full, I can stick it in the fridge and come back later without it thawing and getting weird. Super great fiber, too. They can be thinned with water, later. Ooh, and spinach - I like to get the huge Costco bag and stick the whole thing in the freezer. The leaves don't stick together, it keeps longer, and I can just grab what I want for my smoothie!
Baking? With 4-6 loaves of bread a week, it's a staple!
If it's going to be take-out, 9 times out of 10 it will be Costco! Cheap, huge, and crowd-pleasing: everything a take out pizza should be.
That strawberry pretzel salad is a mainstay of Thanksgiving dinner in my husband's family.... I had never dreamt such a thing existed until our first holidays together. (Although, they use raspberries.)
My sister buys peeled cloves in bulk, and freezes them in ziploc bags. The resulting softer texture isn't a big deal if you're cooking with it!
Stir fried lettuce with oyster sauce is an amazing side dish for a Chinese meal, just don't overcook it. If your romaine is big, I've used the bottom, mostly spines, part as a cabbage substitute in my potstickers (ground pork, minced romaine spines, ginger, etc.). Also, green smoothies! Apples, greens, carrot, ginger, and something like mango or peach makes a fantastic drink
I really want to make ginger beer!
So sorry for your loss, Kenji and Adri!
This looks fantastic! Maybe this is unique to the pacific northwest but my family NEVER sauces salmon. It's almost sacrilege! Around here sauced salmon is like a secret code for "overcooked."
OMGosh (did I just say that?) we LOOVE this jam, I've made it annually for the past three years, and it's always the first to get used up. Anyone who is worried about it taking up precious real estate in the freezer...don't be. It won't be there for long!!
The little donuts are good...and fresh...but did you see the BIG donuts? Look in the display case at Pike Place Bakery, by the stairs. The chocolate glazed "Texas sized" has been a family favorite since I was a kid...and it's still bigger than my head! Great write-up!
@carmason, if you like the ice cream, I normally take all my mint at the end of the season and rinse and dry it, then pack 2 cups at a time into ziplocs and freeze flat- we enjoy mint ice cream all winter :) You don't have to thaw it before adding to the sugar! Oh gosh, I forgot to tell you to *strain* the mint/sugar/milk mixture before adding to the cream.
We love fresh mint ice cream! Take a basic vanilla ice cream recipe, but smash about 2 cups of mint with the sugar, stir it into the milk and let it steep in the fridge till it's strong as you like (I do it overnight.) Mix in the cream, add a splash of vanilla, and freeze! (I use the ratios that came in the recipe book for the ice cream freezer.)
If it's peanut butter Oreos you're after, snag a jar of Jiffy on the way through the store, along with your Oreos. Only problem is it's hard to hide what you've done, afterwards, with those little crumbs in the peanut butter jar, and that tell-tale "swipe" mark. Yum.
Creeped me out. Why does he look like a cat?
Skittles still taste bad, anyway! (Says me....)
I had some at my sister's house, in the plain flavor. It has the consistency of sour cream, and doesn't "break" when heated. I wouldn't know how to add it to my pantry and use it regularly, but could see it being something quick and easy in the kitchen to make sauces for pasta and potatoes and veggies, and also an addition to soups.
We've invited over some families for a little dinner party this week. One family is vegan, so no eggs, meat, dairy, etc. Another guest is diabetic. There will be 9 kids too, from infant to middle school.
Help?? What would you make? I have a few ideas, but they mostly involve lettuce and beans. Eep.
I have two Meyer Lemons hanging around the crisper drawer, and wonder: what would you do with them? It has to be dead simple and hopefully quick. (I'm due any day, and don't spend much time on my feet.) Would you slice and dry them? Just save the juice? Make salted lemons? A favorite quick dish?
I once bought a bag of garlic brittle at a festival- like peanut brittle, but with garlic instead. It was really tasty, and I can't find a recipe anywhere! Has anyone else had this, or seen a recipe?
Help! The packet of seeds was labelled "ground cherries" but instead I've ended up with 23 enormous tomatillo bushes. My first harvest this morning yielded 30 huge fruits, and these bushes will keep producing until the frost kills them in October or November...what would YOU do with an almost unlimited supply of fresh tomatillos?
Check out other recipes from our cocktail party menu for Carnival.... More
Check out other recipes from our cocktail party menu for Carnival.... More
"These suckers are cheesy, greasy, and spicy: that perfect trifecta." [Photographs: Nick Kindelsperger] Kimchi plus melted cheese and tortillas—this shouldn't work. It doesn't even sound that appealing. I told fellow Dinner Tonight contributor Blake about this recipe and he looked... More
Help! The packet of seeds was labelled "ground cherries" but instead I've ended up with 23 enormous tomatillo bushes. My first harvest this morning yielded 30 huge fruits, and these bushes will keep producing until the frost kills them in... More
My grandma found out that if you cut up flour tortillas up and drop them into the broth, you can't tell the difference between that and homemade. We never had homemade dumplings again! (To note, we all love the flour tortilla "dumplins.")