Whiskey sour on the rocks
Seeing Yuba in the basket reminds me of the pictures someone took of an owl in a box. Ah! I found the pictures.
Oh I forgot about where to store this thing. Even if it was the round version! I may need to do some kitchen cleaning real soon.
MrsSell, the manufacturer is Emile Henry and it is made out of clay.
I may just end up keeping this stewpot. There are pros and cons, but it just may work out for the best.
It is tough! Since I've never used one, I'm not actually sure how I'll use it. My guess is mostly on the stove but I could be wrong. And the advantages to an oval makes it appealing too, ecca31.
Decisions!
Leandra's face of absolute joy is a wonderful thing to see! It's been a crazy week for me, bring on the happy!
Thank you Alison!
Thank you sourdough! I remember that question, and just didn't tie things together right.
Damaenon, that's how I ate it after I got out of college! Cook up some chicken or pork, some veggies, and you have a meal! So not really weird I guess.
While the link takes you to the same spot for the recipe, the link at the bottom says "Smoked Salmon and Cod Cakes".
I would use some to figure out to perfect this trick for cutting up kiwi. I tried it recently but maybe they have to be a certain "ripeness". I couldn't get the spoon easily up between the skin and flesh.
That said, add it to fruit salads or smoothies. Or just as is!
Mm.. Dry Ice and Cheerios. Tasty nuggets of shattering proportions! Love the pictures of the Yuba and Hambone on the beach!
I had the Honey Nut Cheerios Medley this morning but it was from a sample box. Maybe it was too small but I wasn't overwhelmed with it. There just didn't seem to be enough crunch and the flavor was just meh.
Spice. Lots of spice which must flow.
Happy New Year to all!
I personally don't really pay attention to the best of lists. But I also realize that it is the holidays, it's the end of the year reminiscing, and the staff of SE deserve to relax too! It certainly isn't easy when one is used to visiting every day and there's nothing new to look at. Especially when you're stuck at home during a so called blizzard and the news constantly tells you to stay at home (we get it already, thank you networks). I guess it's a reminder that one should try to stay off of the internet and take a break of their own. Or try to search online for other sites.
In a way it is good for new visitors too. There have been a few new sites I've found also running top 10 lists (not in the voice of David Letterman sadly) that have been neat to read.
I ate a salad at a restaurant on Monday that had duck on it. Lettuce, diced apple and butternut squash. I don't know what kind of sauce they used, it was a little spicy. I liked how the sweetness of the apple and squash worked with the spicy sauce. I didn't like how the pieces of duck were a bit tough but overall, it was a good meal.
Roasted bone-in pork loin! It cooked perfectly thanks to Kenji's instructions, even if it was an hour ahead of schedule. But oh man, it tasted wonderful! Doesn't hurt either that the pork was nice and huge.
The mashed potatoes got screwed up when I added too much milk. That's ok as the rest of the meal worked out fine and was fulfilling. Did the basic green bean recipe from Chow.com (I think it had too much vinegar) and the sautéed mushrooms recipe from Mark Bittman. Everything tasted wonderful! Now I'm stuffed, full from food and candy. That and Graeter's vanilla chip ice cream.
I don't know if it's a good thing I'm in a blizzard warning for tomorrow. I can't be around these cookies for very long!
Thank you Happy Valley Chow! I'm trying to not go insane from thinking about the food I need to buy and how I'm making everything. It'll be fine, I'll know it will be fine. It's not always about the food, just the family that can make it together and have fun.
Kenji did a food lab on crown roast of pork which is basically the same thing. Except I'm using less pork and not making a crown.
And you know what? Now that I actually clicked on the recipe link, because I did find this article yesterday, it gives quite clear instructions! So cue moment of me slapping my head and saying duh, click on the link!
Really, "Has Kenji done a food lab" should be the equivalent of "just google it!"
Happy dancing Ed is a wonderful thing!
I think some companies offer recipes online. I used a Betty Crocker orange cake mix to make cookies and muffins.
@boobird, I know I was thinking about what to make for Christmas while eating Thanksgiving dinner! We usually have a whole chicken, some veggies, mashed potatoes, cranberry sauce (which I really don't like). This year I'm thinking about making a chicken dish that is composed of parts (legs, drumsticks, meat) so I don't have to think about carving the bird once it's out of the oven. I saw an apple cider chicken recipe recently that looked promising.
No traditional Christmas Eve dinner, maybe pizza. We'll probably just go out to eat somewhere that is still open that evening.
For some reason, and it's most likely just me, but there's something very unsettling about all these pictures of splayed out turkey parts. I am a meat eater, though not overly fond of turkey, but there just seems something... off about it all. That and I keep hearing in my head "This time, we didn't forget the gravy!" (old WB cartoon for explanation).
Also: the link to the fried brussels sprouts leads to the image of the turkey!
When you print the recipe, you have the option to print selected comments as well. Maybe someone offered a tip that you think would work great so you can print it on the same page.
So for being at my work for 10 years now, I've been given a service award booklet to choose from. Many different items and I settled on a stewpot. Which is really the same as a dutch oven from what I have read. I've never had a dutch oven/stewpot so it'd be neat to use.
The description says round, but the actual stewpot in the catalogue is oval. To me, round makes perfect sense since oven burners are round. But does it really matter if the stewpot is round or oval?
For the past two Sunday's I haven't seen the article of "Look Who's Talking" showing us the funniest lines or useful tips we members have quipped.
Are we not entertaining anymore?
For Christmas I'll be cooking roasted pork loin, bone-in, following Mark Bittman's recipe found here. I won't be roasting potatoes with it, so it's just the meat. Now the recipe says to cook the pork at a constant temperature of 325. Then once it's ready to take it out to rest, crank the oven up to cook the potatoes.
When I placed my order for the pork at the Fresh Market, the butcher said he cooks the pork at low heat, then towards the end of cooking (not sure what temp the pork would be at) crank the oven up so you get a nice crust.
I like the idea of a nice crust. I'll just have salt & pepper, thyme and sage on it. But now I'm confused and not sure how best to cook the pork. Should I follow Mark's recipe or is there a better way? Easier? And should I take it out when it hits 145 degrees or between 140-145? (Should I make little tin-foil caps for the end bones so they don't burn?)
The size is just a rack, enough for the 4 people eating it with just a little leftover.
Thank you!
Ok guys, I'm confused. I'm on vacation but it's not preventing me from visiting SE and photograzing. But it seems like there are articles that are not appearing on the mobile. For instance, isn't the cereal article posted every Monday? I can't find it! Is it not posted to a specific column? Maybe that's why I can't see it. Or am I missing something obvious?
The photograzing page doesn't seem to to display in a consistent order. I click on "more photos" and see the recent posts. Then I click on "older" but I have to swipe down to see the more recent posts. It doesn't seem to display the photos in the same type of order as the regular site.
I am viewing the mobile site on an iPhone if that helps figure things out.
Is there a way to search by column? I know that usually every week there is a review about a food related book or cookbook. But I don't remember what that column is called and there doesn't seem to be a list of columns on the site map.
For example, I know Mark Bittman has been reviewed on the site, by recipes and books. But if I search by his name, I get a lot of results. So after trying different search methods I finally found the article on his book "How to Cook Everything, the Basics".
The columns are sort of a sub-header of each site, right? Well in a sense, like the Food Lab for example. So if I could see what columns there are, it could help with searching.
Or is there some much easier way to go about this?
I want to make this recipe for dinner tonight: http://www.flyingfourchette.com/2012/04/29/pork-with-grapes-and-tarragon/
I have the red wine vinegar but not the red wine. I do have white wine as well as Marsala cooking wine. Could I use either one of those to replace the red wine? Or should I increase the amount of the red wine vinegar?
I can't buy red wine because it's Sunday and Indiana still has those pesky no buying alcohol on Sunday's rule.
I store my flour in containers. Normally I label them but I have one that is not. How do I find out what kind of flour is it? I think it's all purpose white but it looks just a shade or two darker.
Thank you!
So I have some Trader Joe's 100 calorie milk chocolate bars. And they are good, it's just for some reason my taste buds have switched and I find the chocolate too sweet now. I know I could always take them back to TJ's for a refund. But is there a way I can use them instead? Can I bake them into something and they become not as sweet?
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I hate to say it, but I understand why lots of folks look down on vegan cuisine: a lot of it is really bad. But I sincerely believe that vegan and vegetarian food can be every bit as exciting, delicious, and interesting as animal product-based food. Don't believe me? How about you take this One Meal, Convince-A-Meathead Challenge and see how you feel when you come out the other side. More
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The biggest hurdle I faced last year during Vegan Month was opening my refrigerator and realizing that there was almost nothing I could eat—my refrigerator needed a near-complete overhaul. Here's a comprehensive list of pantry staples for vegans. These are things you'll need to create easy, filling, and tasty meals with little to no extra ingredients. More
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The bag says these treats "Taste like a cookie, eat like a chip!" I don't see the chip resemblance, but that's a good thing. More
I saw a blog somewhere where they made smoothies that included spinach and froze them into popsicles. That sounds really good!