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How To Cook Pig Tails
This looks fantastic. I will have to try it-- kudos to your efforts, it looks like they turned out incredibly.
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Hi everyone, I'm Celine. I am a grad student (studying Comp Lit) in Berkeley who probably cooks more than she reads. I have a food blog (like many of you, it seems!): http://purplesnack.blogspot.com. I, too, am sad when no one leaves comments. I read SE religiously, along with at least a dozen other food blogs. I love farmers markets and wish I could afford to shop at them exclusively. I like to make slow-cooked meats, poached eggs, middle eastern/Turkish dishes I grew up with, and basically anything else delicious. I love spicy foods and stinky cheeses. I do not bake.
I also (of course) like to eat, especially my mother's and grandmother's cooking. I love to sample the incredible array of restaurants-- from taco trucks to fine dining-- we have around here. There are a lot of foodies in the Bay Area. If you are one of them, I would love to eat with you :) Leave me a message on my blog if you'd like.
Cook the Book: The River Cottage Cookbook
Oh! All the things I would grow if I had a garden! Definitely herbs-- basil, tarragon, cilantro, chives-- but also jalapenos, green beans, and anything else that grows easily considering my not-so-green thumb.
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I don't want to waste food!
I feel the same way, and have a new method: I have a whiteboard on my refrigerator door, and I write exactly what's in the fridge. That way, when it's time to cook dinner or just throw together lunch, I know what's there and what needs to be used up. Nothing is forgotten in the back of the fridge.
Sometimes I'll throw aging veggies into a soup that gets pureed, or cut the mold off cheeses and throw them in the food processor with some wine and garlic to make fromage fort.
I keep cooked dishes a week (unless it's fish-- then 3 days max) and freeze something if I know I won't eat it. And most things really do last past their expiration date-- just use your sense of smell.
How To Cook Pig Tails
This looks fantastic. I will have to try it-- kudos to your efforts, it looks like they turned out incredibly.
SE users: please introduce yourselves.
Hi everyone, I'm Celine. I am a grad student (studying Comp Lit) in Berkeley who probably cooks more than she reads. I have a food blog (like many of you, it seems!): http://purplesnack.blogspot.com. I, too, am sad when no one leaves comments. I read SE religiously, along with at least a dozen other food blogs. I love farmers markets and wish I could afford to shop at them exclusively. I like to make slow-cooked meats, poached eggs, middle eastern/Turkish dishes I grew up with, and basically anything else delicious. I love spicy foods and stinky cheeses. I do not bake.
I also (of course) like to eat, especially my mother's and grandmother's cooking. I love to sample the incredible array of restaurants-- from taco trucks to fine dining-- we have around here. There are a lot of foodies in the Bay Area. If you are one of them, I would love to eat with you :) Leave me a message on my blog if you'd like.
Cook the Book: The River Cottage Cookbook
Oh! All the things I would grow if I had a garden! Definitely herbs-- basil, tarragon, cilantro, chives-- but also jalapenos, green beans, and anything else that grows easily considering my not-so-green thumb.
Cook the Book: The Cornbread Gospels
My aunt, who uses Paul Prudhomme's recipe.
Cook the Book: Nigella Express
clean up as you go, and leftovers!
Weekend Book Giveaway: 'Around the World in 80 Dinners'
Southeastern Asian--Thailand, Vietnam, Singapore: to eat the street food and take a cooking class
Japan: serious sushi
Turkey: the food I grew up that I've never eaten outside outside of my parents' home!
Cook the Book: 'Arthur Schwartz's Jewish Home Cooking'
Sofrito-- a Sephardic method of browning chicken or meat and then slow-cooking it in broth. YUM. Also Konafa, a flaky, custardy dessert.
Cook the Book: 'Roast Chicken and Other Stories'
My favorite recipe of all time involves chicken, chicken broth, and a spoonful of flour. Seriously. All you do is flour skinless, bone-in chicken thighs, brown them well (this is key) and add some broth, cover, and simmer about 45 minutes. Try this. I promise. It'll blow your mind.
Weekend Book Giveaway: 'Secret Ingredients, the New Yorker Book of Food and Drink'
Brillat Savarin. Hands down. The fact that my favorite cheese is named after him only attests to his literary greatness.
Cook the Book: 'Whole Grains: Every Day, Every Way'
quinoa & whole wheat bread
Cook the Book: 'Techniques of Healthy Cooking'
fish, quinoa, and a green veggie-- usually broccoli or kale
Seriously Delicious Holiday Food Giveaway: Russ & Daughters
bagel cream cheese & lox
Cook the Book: 'The Bacon Cookbook'
bacon. just bacon.
Seriously Delicious Holiday Food Giveaway: Russ & Daughters
smoked fish! what else?
Seriously Delicious Holiday Giveaway: Southside Market Sausage
bo's in lafayette, ca or the brick pig's house in oakland, ca
Seriously Delicious Holiday Giveaway: D'Artagnan Heritage Smoked Ham
gruyere and whole grain or dijon mustard
Seriously Delicious Holiday Giveaway: Southside Market Sausage
Bo's in Lafayette, CA. Also The Brick Pig's House in Oakland, CA
SE users: please introduce yourselves.
I'm lamora and I live in the Central Valley of California. Half British, half Latina (air force brat). I spent most of my early years in England, until transferring back to the states when I was 17. I married a latino, who had never had anything but straight mexican foods, birria, tacos de cesos ( don't make me tell you what that is) and believe me, our first date dinner of roast beef, mash, brussels & gravy (which I cooked) was washed over with a slurp of his smuggled in hot sauce!!! I was mortified...but you know what...22 years later, he has grown to appreciate different foods. I am from a family of 8 and while in English school, took cookery lessons since age 9. We grew up cooking homey, hearty meals for the family and there are quite a few "twists" on the food my Brit mum tried to make for my dad back in the States...Chile on top of mashed potatoes!! (try it, it's delish!!) Anyway...I love this blog and hope to get to know you all!!!!
Weekend Book Giveaway: 'Around the World in 80 Dinners'
Switzerland to try wonderful fondues
England for real fish & chips
Australia for Barramundi
I don't want to waste food!
If you're OCD then follow this procedure:
- make a binder of food expiration and storage times from Internet sources.
- purchase a whiteboard from an office supply store and mount it in your kitchen (mine's 24"x36").
- every time you cook, open a package, or purchase fresh produce, write down what you have left and date it according to the above binder.
- scan the whiteboard weekly to see what item's expiration date is coming up so you can plan your meals.
I've saved over $300/month doing this.
I don't want to waste food!
I had a very hard time adjusting to cooking for just myself (then 2 again) from the years of a house full of teens. I would go absolutely nuts when I had to throw something away.
I've adapted pretty well. My man is very good about eating most leftovers. He tends to get up and roam in the middle of the night. I think the worst thing I still do is buy too many fresh veggies. I love them...him, not so much, and I usually end up with way too much going soft and soggy.
I don't want to waste food!
I guess I am lucky in that we raise our own meat. I buy fresh eggs and chickens from the neighbor (because I refuse to deal with them). I only keep things 3-4 days, and then I freeze, but I give most of the frozen crap to elderly family members who no longer cook for themselves. My husband also does not eat left overs!. The dog eats very well once a week before garbage pickup, but, once again, I guess I'm lucky.
I don't want to waste food!
As my Mom always said, "think of the poor starving children in Africa!" It might sound trite, but we do often forget how very fortunate we are in the US, having the luxury of being able to toss food! With food prices going up, it only makes sense to freeze anything you can before it starts to go bad-- even extra broth, tomato paste, etc. We're looking to invest in a small deep freeze when we get a bigger kitchen space, so we can freeze more meals. But, like others have said, not buying too much in the first place is where you start (i.e., a family of two or three doesn't need to shop at Costco!).
I don't want to waste food!
Tossing is a MAJOR pet peeve, so at home I make the amount of food depending on how many people I am serving. If I can will freeze the rest or make soups. I am a chef at a sorority and the girls are major picky about leftovers. I learned to become very imaginative with leftovers. Things that I can freeze will go into the freezer for another time. The other stuff I will use for soups, pasta salads, wraps,something, I always come up with ideas.
I don't want to waste food!
I taste-test cheese, as it molds from the outside in. Sometimes you can cut away bad bits along the outside.
I keep veggies about a week. Meat about 4 days. Fish and shellfish get eaten right away.
Don't buy and cook too much, and you'll save money at the get-go. The tradeoff is more time spent shopping... ever live in Europe? It's not a bad way to go -- let the market worry about the freshness of things, rather than you buying too much to bring home and spoil. Shop more often, and buy less, that's what I like.
I don't want to waste food!
Oops, sorry Southern! I just found it funny it was such a common trend!
I don't want to waste food!
wait wait! Let me say again, it's my FATHER IN LAW I keep bad mouthing, not my own father! :P
I don't want to waste food!
How weird--I grew up in a household with a father who also would not eat leftovers like Cassaendra and Southern belle's!
On topic, I'm a vegetarian, so the issue of contamination due to aging is something less of a factor. But I don't feel bad wasting food--food is there to nourish you, not to make you sick for fear of wasting it. When in doubt, throw it out!
I don't want to waste food!
I don't have any hard and fast rules. If it looks okay, I move on to the smell test. If it smells okay, I eat it.
How To Cook Pig Tails
My dad used to put pig's tails in the sauce on Sunday....he & I were the only ones who would eat them. Haven't had them in years, but I do remember they were good!
How To Cook Pig Tails
Looks good to me... Roy thinks otherwise. :)
How To Cook Pig Tails
@tweetypez have you been looking in my dining room window? Aside from pig tails, steamed clams are one food I dream about and stalk at every opportunity! It's foods like this that keep me from going vegetarian ;~)
How To Cook Pig Tails
When my Grandmother used to roast a pig for Serbian Orthodox Christmas the tail, along with the ears, used to get done ahead of the rest, so we kids always got a "free sample".
It was the best part.
How To Cook Pig Tails
@purpleceline, thanks! Do try them; minimum effort, maximum deliciousness.
SE users: please introduce yourselves.
I'm Rosezilla (named for my three year old daughter and the giant lizard thing that stomped Tokyo...it's what I call her when she's being...how you say...willful). My real handle is Mandy. I live in Santa Barbara County again after growing up here, but lived for 11 years in western Sonoma County...home of fabulous food and wines. It spoiled me rotten, to become an adult surrounded by all of that luscious produce and foodie opportunity. I managed a microbrewery's kitchen for 6 years, and have SERIOUS opinions about ales, should anyone care for them. Now I'm a home cook primarily, although I do a little catering here and there. My daughter's favorite foods are salmon and broccoli, so I feel as though I've triumphed a bit over the three-year-old beige-food diet. We do, however, eat at McDonald's every Friday after school...it's our little Happy Meal indulgence...and those tiny cheeseburgers are SOOO good. I live with and cook for my mother, as well. I am dating a high school band director, who has actually LOST weight being with me, as he's eating more asparagus and less fast food. I think that size 14 should be the new size 6. I am curvy, healthy, happy and active...and think that excellent foods should be part of everyone's diet. I am active in the "S'Cool Food" movement here, which tries to bring local and sustainable healthy food into school cafeterias. And I love, love, love this website.
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@alacto-- I grew up in Williamsburg! If you're still there, I'm quite jealous of your accessibility to Aroma's. I was a slave at the Cheese Shop for a few years, and while I can't stand the house dressing any more, oh the cheese and wine selection....mmmmm
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Bro recently made these avocado eggrolls for a party. They are wonderful. We didn't use a sauce - no one noticed :D.
Whip 'em up and bring 'em down to the party!!
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@kfarrel3: Hope you're enjoying Florence! I miss Antico Noe sandwiches so much :(
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Mrs. L, a, ahem, 40 something (at least for two more weeks) who is just learning to cook and dealing with the fact that I own over 500 cookbooks (over 400 that have never been cooked from!). I live in San Jose CA and I see dead people for a living (no really, I manage a cremation business). I love serious eats to help me find out what's going on in the food world and to make me feel even more behind cuz I cook recipes I see here rather than open up one of my many cookbooks!
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@NC Terry - I looooooooooove Zingerman's! Love love love! You have the best job.
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Hi,
I just found this wonderful site -- I found a link at FoodNetwork.com. I live in New Hampshire, love cooking and experimenting with new types of dishes. As a cook, I've gone from a repeating 15-20 dishes to new dishes everyday (or so).
I'm particulary found of Ellie Krieger's Healthy Appetite, Ina Garten's Barefoot Contessa.
I also collect cookbooks - and my favorite right now (non-FoodNetwork) is Gordon Hamersley's Bistro Cooking At Home. Gordon owns a local Bistro in nearby Boston.
Looking forward to a long association with you all!
SE users: please introduce yourselves.
Whewps... I forgot to mention we live in rural Oklahoma (about an hour away from Tulsa and Fayetteville, Arkansas).
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I feel the same way, and have a new method: I have a whiteboard on my refrigerator door, and I write exactly what's in the fridge. That way, when it's time to cook dinner or just throw together lunch, I know what's there and what needs to be used up. Nothing is forgotten in the back of the fridge.
Sometimes I'll throw aging veggies into a soup that gets pureed, or cut the mold off cheeses and throw them in the food processor with some wine and garlic to make fromage fort.
I keep cooked dishes a week (unless it's fish-- then 3 days max) and freeze something if I know I won't eat it. And most things really do last past their expiration date-- just use your sense of smell.