looking for a nice restaurant for b.d. lunch about an hour north of Manhattan off the Taconic Parkway ....?
any tricks to keeping them from drying out?
looking for a place to have a special occasion lunch (86 year old bd. party) in between queens and upstate, ny. maybe around the harriman exit ... (we all want to meet mid-way)....
any suggestions? good food rules over poofy atmosphere.
fresh direct? or any other food delivery type service..... any great recommendations......?
the couple works all of the time and i like to give them some convenient meal/food items....
i'm having an old friend over saturday nite and would like to put something up on top of the woodstove.... i thought of a stew or something.... but any other suggestions....? i used to do potatoes wrapped in foil inside the stove.... love to hear your experiences or suggestions. because you guys are the bomb!
It's been ages since I've eaten out.... Maybe it's the economy.... Maybe I'm not restaurant-curious anymore. It's not like I'm in the big apple or a big city. It's kind of a been-there-done-that kind of feeling....
Know what I mean?
i'm in the mood for some..... i like it with homemade bread crumbs, garlic, parsley, capers, olive oil.... cooked in tomato sauce and served over linguini....
but i know there are other stuffings/sauces out there.... have any ideas kids?
now that the frost is almost on the pumpkin ... i'm busy baking winter squash.... today i did a glaze with pear butter and a touch of maple syrup.... i also baked an apple in the center of each squash half.
i'd love to hear what you stuff & glaze your squashes with because you all have such good ideas.
i love the "what's for dinner tonite" thread ... but does anyone know what they're cooking tomorrow night?
i'm having company, so i know what i'm making.... usually i wing my meals everynight and don't think too far ahead. but because there's company coming.... well, i've got a menu planned.
how about you? got it figured out or are you winging it?
in shock and stunned - the only place to turn to was to each other.... i made a big batch of chicken fricasee with sour cream and paprika .... we could hardly touch it ... but the fact was that we came together to share our pain and to break bread.
can you remember what you shared that night and with who?
i just had a little leftover salad right out of the fridge and it's too cold for me. i don't know.... i like my salad cool, just above room temp.... i find if it's really cold, i don't enjoy the flavors.
my friend has to have her plate chilled and the salad chilling for hours before she eats it....
are there any culinary or ethnic guidelines to serving salad super chilled or closer to room temp.... hmmm.... i wonder.....
i'm going to be doing some cooking for gluten-intolerant people and need to find a source for rice noodles in bulk. i would prefer the lighter-asian type than the clunky health-food type.... i'm
upstate ny .... know of any sources that can ship?
for friends and for about 15 people.... not the run of the mill white cake, buttercream deal ... but something a little more interesting -- but not too difficult. i've got tons of fresh apricots on hand ... so perhaps i can incorporate them in the filling....
any groovy ideas kids? thanks!
it's like a body-snatcher movie -- people are waking up wheat sensitive (gluten) ... seems like every other person i talk to can't eat wheat (or gluten) .... what's your take on this?
a small, approximately 7" pot pie.... individual serving ...using free range chicken, homemade crust, top-shelf ingredients? it would be frozen and ready to cook.....
.... i have a 50# bag of organic onions that need to be used up
soon .... i love carmelizing them with sage and adding them to pasta.... i serve this dish at my farmer's market table... but was thinking what else can i do? roasted onions? i can't do soup, someone else does it.... onion custards or flan? onion bread pudding........ what else ... something a little unusual, por favor...
i'm really amazed when i roast chicken pieces or a whole roast chicken at how much meat people leave on the bone.... i feel like the poor chicken is looking down from heaven thinking that it lost it's life for nothing. i don't know, i'm a bone person.... rib eye with the bone, centercut pork chops with the bone, maybe it's not polite in certain circles to pick up the bone and chew ... but man, people are really missing the flavor.
are you a bone person or not?
anyone out there ever make savory bread pudding? i'm on a kick at the moment.... my current one is: organic shitake mushrooms, caramelized onion, eggs, milk, mushroom stock (made from the stems) .... fresh sage ... a little local cheese.... baked in a muffin tin....
any good combo's out there kids?
i've got some growing in the garden.... any suggestions?
about once every 2-3 years i crave a jelly donut - the last one i had was a raspberry jelly donut from the DOUGHNUT (DONUT)PLANT .... i have to say it was exquisite.
i'll be in town for the fancy food show at the end of the month and would like to make a detour for a good donut, so it's gotta be the best. jelly donuts only, and not grape. any suggestions?
Specifically: a rolling device — making crackers to sell. Is there anything that can be used to roll big sheet pan size amounts of dough? It's not a real elastic kind of dough.... Been doing it by hand with a regular rollin' pin — but it's very labor intensive.
Anyone out there know if there is any kind of rolling/or pressing device to make crackers a little easier?
Maybe a little opera while you're makin' de pasta?
Or does music make you crazy when you're cooking?
I have to be in the mood for music, personally, I like to be present with my thoughts while I'm cooking.... very zen.
i'm here in my kitchen creating all kinds of goodies for the weekend .... i'm catching up quickly .... but there's maybe one more thing i want to offer ... i should quit while i'm ahead but i'm going to push the envelope a little more....
i'll add one more thing ... just to keep myself in a state of adrenaline rush.... how about you? do you push the envelope just a little or do you kick back and put your feet up and say "enough"?
i picked up a used meat slicer .... not the greatest model, but i thought it would be good for my purpose. it's aluminum -- and when i slice on it i get a black residue on the meat or cheese.... not good. i personally have never seen this before, but then again, i've always used stainless steel slicers. it's not the blade itself causing this but the housing around the blade.
so my question is, has anyone ever seen this -- and what can i do to stop this from happening? help.....
it's awfully quiet on the set tonite.... are you all marinating?
what's up for the weekend folks? grillin' or chillin'?
i'm working all weekend -- may squeeze in a little q on sunday afternoon... what's cooking with you?
If you're longing to learn something new this fall, how about grapes? Most of us gravitate to the same few grapes when we buy wine and prefer to bank on familiar favorites rather than take a risk with something we're not sure we'll like. But these grapes will please most palates and provide you with an opportunity to expand your wine knowledge--and your wine comfort zone.
Just because a conscientious, responsible pig farmer decides to make bacon doesn't mean the bacon is going to be good.