I have a deep, abiding love of food, and a chef for a husband. Score!
We make it with just cabbage all the time. It's a great substitute!
Oh my god, bottomless biscuits is the best-worst idea ever.
@dtremit The recipe calls for 2 tablespoons of baking powder - ~2900mg Na.
@BGEPizza I would play around with trying no/low-sodium baking powder. But the fact is that part of the appeal of biscuits is their saltiness, so you may not find a balance between an enjoyable biscuit experience and meeting your doctor's recommendation. You could definitely try a potassium salt substitute, but KCl definitely has a, uh, flavor of its own, and it might be pretty pronounced in a simple dish like this.
Scrolled all the way down to see the haterade comments... none! Good job today, SE readers. There are some great suggestions here. :)
It's a dreary, rainy, not very warm day, but this still makes me kinda want to make daiquiris tonight. I know we have some Flor de Caña, I wonder if there are any limes worth buying at the store...
Anyhoo, fun article :)
I know there's at least one other comment to this effect and I'm late to the game, but I just have to chime in on this:
Doesn't your heart sink just a little bit when someone offers you cake and ice cream.. and then you find out it's just vanilla?
Like... excuse me? No. Absolutely not.
I dunno. I usually throw a handful of salt in my pasta water, just 'cause I'm told to, but I really don't feel like I can tell a difference. It's entirely possible I'm just undersalting - I guess I'll try measuring it sometime.
Oh my. This looks amazing.
There are restaurants I think should be on here, but since Big Jones isn't taking up a spot on this list, I won't complain.
Another option (which I often use) is coconut oil, which gives you that nice saturated fat texture. :)
I almost never go to Chipotle, but I will make a special trip if/when this makes it to our central Illinois location!
Ooh, sounds tasty!
That tortilla soup is awesome! Fun post, made me miss Chicago. :)
Oh, with the caveat: I prefer a dishwasher that works well over handwashing. I've definitely had dishwashers that did such a poor job I'd rather do it all by hand.
DISHWASHER. I've lived in places where I had a dishwasher and rarely used it, when I only cooked for myself and rarely dirtied a whole slew of dishes at once. But now that I'm living with my husband, who does like to make occasional elaborate meals, I would kill for one. Unfortunately, we haven't figured out a way to wedge one into our kitchen.
I too am pumped for the anchovy article!
I order what I want. *shrug*
...LONG LIVE THE OXFORD COMMA
"pickled herring and chocolate babka"
I'm still queasy from misreading this.
Huh, it wouldn't occur to me to make them any other way. The Joy of Cooking calls for browning the butter, and that's the first recipe I used, so I've made them that way ever since. (I try to avoid making them at all, because the likelihood of my polishing off an entire pan of blondies all by my lonesome within about six hours is... let's just say "high.")
I can't believe I'm seriously considering buying Pop Tarts now. Damn you!
If you like your hummus on the thin side, it should be no problem. In my experience, stick blenders get pretty well bogged down in hummus if you don't thin it out a fair amount.
You know, I've had some allium-infested sweets before due to reusing cutting boards and stuff. Chive blossoms are oniony as hell - I can't imagine this being good.
I peeled my chickpeas for hummus exactly once, and didn't really notice a difference in the final product. I certainly prefer the smooth texture of storebought stuff, but it's not even remotely worth the premium price, especially since I usually don't find the flavor as good.
Beignets are yeast leavened, donuts aren't.
Except for the ones that are. The classic Krispy Kreme comes to mind immediately, though it's just one of many, many examples.
Beignets are pretty much just one kind of doughnut.