Top 10 ingredients I will never have in my kitchen
call me a snob, but...
1. Spam
2. Velveeta
3. Cream of anything soup
4. Margarine
5. Cool whip
6. Miracle whip
7. Canned stock
8. Bottled salad dressing
9. Bouillon cubes
10. Bisquick
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The Ten Most Recent Comments By nightmoon
Cooking for a Diabetic?
avoid some obvious high glycemic index foods. white potatoes. white flour. pasta made with white flour (there is a high protein by Barilla called Barilla Plus out there that's one of the best "not all white flour" pasta), white rice. Your food doesn't have to be bland and tasteless, we eat like this all the time and we're not diabetics. Sweet potatos are great. The obvous other items to avoid are sugars, cakes, cookies, syrups and the like.
Butterscotch Pudding: Searching for the Perfect Recipe
OMG you're killin me. I was going to lay off the rich/sweets for a few weeks to but i totally have to make this. And a note to dmarina; the first thing i thought of when i saw the recipe was the chocolate pot de creme i so love to make and was already ciphering how to adapt this to pot de creme. if i had molasses in the pantry, i'd start this now.
Papatzul: Under the Radar and Underappreciated
i love making pot de creme. Its one of my signature desserts. And i've been dying to try one of those chocolate truffles with hot chili in it. I would totally love the recipe (or the ingrediant) that makes this pot de creme 'spicy'. Thanks if you can help.
Have you used recipes on food packages?
oatmeal cookies off the quaker oatmeal box. its the only recipie i use. awesome best oatmeal cookie ever. sometimes i use craisins and raisins together. mmmmm. also ronzoni fettuccini package used to have a really good (with eggs and cream) alfredo recipe.
Cupcakes!
OMG i have to make 100 of the suckers for an event Monday night. i'm making all devils food cupcakes with 3 different frostings. 1. vanilla buttercream; 2 dutch chocolate buttercream; 3 peanut butter creme frosting. There's nothing that special about them but they'll be yummy.
how many aprons
4 or 5. i made one, cute, old fashioned style. and some are just plain bib style and one from new orleans has such an offensive saying on it i'm embarrassed to wear it!
Are you a measurer or a thrower?
i definately consider recipes 'suggestions' and feel free to follow my taste buds and modify as necessary. so a thrower for sure
9 lb. pork loin
Make it Cubab style. don't stuff it. cut it in half. pierce it with lots and lots of tiny slits. stuff in chunks o' garlic and marinate it in mojo sauce. then bake at 325 for 20 min per pound (based on 4.5 lbs if you cut it in half). or Internal temp of about 140. Let it rest. plate it as one roast w/garnish. serve with some black beans and yellow rice. and a salad and of course cuban bread and flan for dessert.
Spinach tongue
@jbrach i know about the chalky sticky thing fresh spinach does to my teeth when i eat it and i can understand and relate to your tingly numb feeling as something completely different. .
I am very sensitive to pestacides and i hate them. If i'm in a building and the bug man has recently sprayed the first symptom i get is a tingly around the edges and numb tongue.
If it doesn't happen when you prepare the spinach, maybe it's because you wash it. I'd consider the source.
Responses to Comments by nightmoon
Butterscotch Pudding: Searching for the Perfect Recipe
Emcmil: Right on! Glad I didn't disappoint. :o)
Suschef: As stated in the article, I borrowed the technique from Pierre Herme's recipe for an ultra-luxe lemon curd. Taking the extra few steps emulsifies the butter into the pudding, kind of like making mayonnaise, and you get a silkier, lighter result. Incorporate the butter by a more standard pudding method and the flavor of the pudding won't be effected, you just won't get the same texture.
Robin, Marta, et al: Thank YOU. Hope you enjoy it!
Butterscotch Pudding: Searching for the Perfect Recipe
For all the puddings I have ever made, I have never used a food processor to incorporate the butter. What is accomplished with this step besides another thing to clean up? Don't get me wrong, if it greatly improves the final product, so be it, but just wondering how you came up with that step?
Thanks!
Butterscotch Pudding: Searching for the Perfect Recipe
Thanks for all of your hard work in creating the perfect butterscotch pudding recipe, I can't wait to try it! You should work for cooks illustrated, it was like reading one of their recipes!
Butterscotch Pudding: Searching for the Perfect Recipe
Oh, boy, I want to make this right now but have too much work to do. Can't wait. Thank you for the recipe.
I eat ____ with cottage cheese
I eat cottage cheese plain as well. However, it tastes super yummy with tuna. I though it would be terrible, but it's great! It's easy and quick, which is helpful for those of us with pain and fatigue issues. I also like to mix pineapple with my cottage cheese. There is a brand (I can't remember which one, and that tells you how much I like it lol) that already mixes the stuff, and it's gross. Therefore, I just add my own pineapple if I want it.
Papatzul: Under the Radar and Underappreciated
I am Mexican and I cannot tell you how much it bothers me when people put garlic in guacamole. Thank you Chef Amezcua for your mission to end the miseducation of garlic in guac!
Papatzul: Under the Radar and Underappreciated
Good to know that Ed Levine is willing to visit an underdog restaurant that's been off-the-radar for two years. Kudos to your keen-eyed, er, keen-mouthed man Steve, too.
A trip to NYC is foreseeable, so if we get over to Soho, we'll make it a point to try this place.
@Ezzie: El Rodeo has done quite well for itself and caters to the Central Pennsylvanian mouths it feeds, i.e. mouths that likely never ventured to Mexico. It wasn't worth maligning El Rodeo here, as New York City restaurants cater to more worldly palates. Whole different ballgame.
Papatzul: Under the Radar and Underappreciated
I think I shall make a lunchtime stop here. Latin food seems to be your trend lately, Mr. Levine, and I can't say I'm unhappy - low prices are the trend in these reviews, too, and that's excellent ;)
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