One of my Thanksgiving classics is chestnut stuffing, the way my mother made it. But the fact is that nobody really likes the chestnuts in the chestnut stuffing. I've already bought my duty packet of vacuum-sealed chestnuts from Trader Joe's. Is there anything I can do to make them tastier in stuffing?
I'm trying to search for all of the college tours stories you've run, but the search result comes up blank for "Entries tagged with 'college%20tours/'"
Since I still can't read anything beyond the first page of posts (the "more posts" button hasn't worked for months) I'd like to see what college tours I've missed. Tech help please.
I have a good recipe for meatballs, originally Cooks Illustrated I think, and they're cooked in oil in a frying pan. I like the crusty surfaces, but it's a bit messy especially if other things are going on the stovetop.
So last week I tried roasting the balls at 410F, and they were nasty - icky liquid dripped out, and the balls were rubbery, with a mushy surface.
Is it possible to roast/broil meatballs so that they're crusty outside and still tender within?Thanks for any tips, I'm in the mood for a meatball sandwich!.
I'm finally ready to try quinoa in a summer salad, but I've read that it can be "soapy-tasting." Should I rinse it first? Toast it? Any tips welcome.
Bought a beautiful bag of bright green pea shots at the farmers market today, but I'm not sure what to do with them. The vendor said they were good in salads, but do I use the whole stalk or just the smaller leaves and wavy bits at the end? I've read of saute-ing them - again, do I just chuck the whole thing in the pan, or trim them down? I suppose they'd cook in a flash. Would you eat them on their own, or with pasta?
Many thanks, all ideas welcome
I bought a one-pound packet of ground beef the other day, and took a closer look at the fine print while I was browning the beef for spaghettti sauce. It claimed that the beef was from "Canada, Australia, New Zealand and the USA." Huh?
Not to go all Michael Pollan, but I don't like the idea of vague meat from everywhere and nowhere. Once I knew that about my beef I thought that dinner tasted a little funky.
Is it normal for ground beef to be such a mishmash, or did I buy the cheap stuff by mistake? What would be a good kind of ground beef for tacos, meatloaf, etc? (not burgers.) Yes, local's best but in a supermarket how to you find that? At least now I know not to pick the globe-trotting cow, but what's better?
I think I finally need a pasta machine. The ravioli recipes in the latest "Food and Wine" are just too good, and the process doesn't sound (that) hard with the right equipment.
Does anyone have a pasta machine brand to recommend? I'm looking for a basic beginner-friendly hand-cranked model to make those ravioli, and maybe some fettucini or other simple forms. Oh, and no quirky counter clamps. My counters are mangled enough already.
I loved the pumpkin cupcake recipe mentioned earlier this week on SE, but wanted to freshen up my ancient jar of cloves. So today in CA I found a mini spice container (half the normal spice jar) of ground cloves for $9+.
Yow! Are cloves this crazy-expensive everywhere else? Can I skip them, or just use "pumpkin pie spice" and call it a day?
The recent post about limoncello got me thinking about trying homemade Kahlua too. It seems to me that brown sugar rather than white would work with the coffee, and I'd like to use real coffee beans or ground coffee rather than instant. What do you think? There are a zillion recipes out there, but some sound crazy-sweet, or just crazy. I'd prefer a "serious eats" screened version. Thanks for any ideas.
Has anyone else been subscribing to the America's Test Kitchen website? I enjoyed being able to search for recipes that I vaguely remembered, and at $19.95 the site seemed pricey but good. But my latest subscription notice showed an annual price of $29.95!! No break for Cook's Illustrated subscribers, of course, so $29.95 on top of the magazine subscription ($49.95 for two years) seems nuts to me. What do you think?
I just saw a DVR'd version of "Moveable Feast" from our PBS station's fund-raising cache, and Rick Bayless prepared the most beautifully green chicken enchiladas from a recipe he said originated with Cafe Tacuba in Mexico City. Does anyone have that recipe, or know a cookbook where I could find it? It included chiles and spinach (!) in the sauce, and looked easy and wonderful.
So I just joined Costco. The greeter asked if I'd just moved to the area, then acted as though I was some mad eccentric who'd finally decided to have the electricity connected after 8 years. OK, I've finally joined Costco. What's yummy there?
It's hot, and I need some ideas for couscous salad. Do you make a savory one, with cucs etc? Or sweeter, with dried fruit? What's your take on couscous salad?
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