So I assume a few of you hosted "LOST" parties last night. What did you serve your guests? What did you think of the finale? Other than the terrible explanation for it all, and the 7 minutes of airtime/4 minutes of commercial format, was the food tasty? Did anyone find those Dharma Initiative beer cans?
Do you make fresh pasta at home? I prefer a rich, eggy pasta such as this, which can be cut in half:
16 ounces unbleached all-purpose flour
1 tablespoon extra virgin olive oil
1 dozen large egg yolks
2 large whole eggs
2 tablespoons whole milk
I always season the cooking water, not the pasta. What's your go-to recipe? Do you add fresh herbs or perhaps squid ink on occassion? What do you use to form the pasta sheets? Good old-fashioned elbow grease and a rolling pin or the maybe the KitchenAid attachment?
I stopped using supermarket tomato sauce 10 years ago, but maybe this will appeal to some people:
Some people say to add salt, others swear by sugar and there are others who add both. Is there any truth to this? Have you compared results? It makes sense since you're balancing the bitterness, but I think it also has to do with the amount of coffee grinds added. A lot of people tend to add too much.
Utilizing sweet fruits in savory ways is a debatable subject that is based on personal preference. For some people, sweet has no place as a flavor component in a dinner entrée. For others, the incorporation of sweetness is essential for many dishes.
Pineapples on Pizza
Cherries on Ham
Cranberries with Turkey
Orange with Duck
Apples in Stuffing
What are some ways that you incorporate/enjoy sweet fruits in savory dishes?
What are other ways that fruit should generally not be mixed with savory elements?
1) What are your all-time favorite beers?
2) What makes it so special?
3) What do you serve it in?
4) What country makes the best beer?
I don't understand Mojitos. The Mojito basically a shot of clear, cheapo rum, such as Bacardi mixed with muddled mint, sugar and lime and then watered down with club soda.
It's a bastardized version of the refreshingly delicious Caipirinha, http://www.eventosnatura.com/IMAGENES/catering/Caipirinha_coctail.jpg which contains Brazilian Cachaça with no mint and club soda. The Caipirinha is the national drink of Brazil whereas the Mojito, most likely spawned by Spring Breakers, was invented in Miami. Cachaça, also known as Firewater, is distilled from sugar cane whereas rum is distilled from Molasses. It has a more tropical flavor with less of that harsh sweetness.
The next time you're at a bar and you want a Mojito, ask for a Caipirinha. They can be flavored with other fresh fruits such as pineapple, berries, etc. if desired, but most enjoy them au naturale.
Has anyone ever made Horchata? It's a rice milk drink from Southern Mexico, a type of Aguas Fresca. It usually consists of the following ingredients:
1 cup uncooked long-grain white rice
1/4 cup raw almonds
1 cup evaporated milk or water
1 cup white sugar or cane sugar (panela)
a couple pieces of cinnamon bark (canela)
1 vanilla bean, scraped
What ingredients do you use, and how to do you prepare it?
What are you drinking on Cinco de Mayo?
Cervezas, Tequila, Margaritas, maybe a couple pitchers of Sangria....?
I like local craft beers. They're made with more love than the larger U.S. breweries like Budweiser and Miller. They're also fresher. I'd rather drink a beer that was made 3 months ago in a brewery an hour away from my house than one that's been sitting on the shelf for a year and shipped from a foreign country.
A lot has been said on SE regarding West Coast beers, but what are your favorite local breweries on the East Coast? What style of beer do you prefer? Where do you like to go for a beer?
Here are a few East Coast Breweries:
New York - Blue Point, Brooklyn, Saranac
New Jersey - Riverhorse, Cricket Hill, Flying Fish
Delaware - Dogfish Head, Iron Hill
Massachusetts - Harpoon, Wachusett
Maryland - Flying Dog
I'm in the market for some new kitchen clogs/shoes. I remember reading awhile ago that Michael Ruhlman swore by a specific pair but I can't find the link. If you could post the link, it would be appreciated. Other suggestions welcome, but I'm not interested in Crocs :)
...You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep-fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich...
How do you like to prepare shrimp?
I like to grill it and then brush on a glaze, consisting of reduced orange juice (2 cups very slowly simmered to 1/3 cup) with 2 tablespoons of cold, unsalted butter and a dash of soy sauce mixed in just before glazing. Serve it with some Caribbean-inspired jasmine rice pilaf (cilantro, lime zest, orange bell pepper, garlic, jalapeno, onion, salt, oil) and you have quite the tropical dish.
Share your thoughts and stories. Do you believe there are certain foods which increase sexual desire? Have you ever tried to seduce someone with food? What about herbs like gingeng and yohimbe? Alcohol has a pretty obvious effect so let's leave that out of the conversation.
A few foods said to have an effect on the libido:
Oysters - Dark Chocolate - Ginger - Basil - Arugula - Honey - Vanilla - Nuts - Anise - Truffles - Avocado - Coffee
From what I have read/heard about Scotch, Bourbon, Blended Whiskey, Single Malt, Irish Whiskey, etc. - it seems that I would enjoy Irish Whiskey the best (though I've never had it). I dislike the heavy woody taste in Johnny Walker Red and Jack Daniels Black is a little to sweet and vapid for me. Jim Beam bourbon is a sweet mess. Glenfiddich Scotch is almost unpalatable for me. Other than that, I haven't tried much. I know that there has got to be a way to enjoy this fine spirit. In the past, I despised tequila and now I love it!
I would like to see a detailed taste/aroma comparison about the many types of whiskey. Thanks!
Does anyone here consider themselves to be a true connoisseur for any particular food, drink or ethnic cuisine?
Examples: Traveling to Italy and learning how to make Pizza from the experts, Distilling your own Whiskey for the past 10 years, or having true knowledge and passion for traditional Malaysian Cuisine.
Share some stories about how you are distinguished when compared to the popular majority.
I have a couple ingredients at home that I want to use to make a few mixed drinks for my guests this weekend. Nothing too simple like serving it straight-up, or popular like Cosmos. I'm also trying to avoid making martinis, which I find to be too strong for most people.
For me, making the perfect mixed drink is more difficult than the most challenging meal. So, I would love if you could provide some tips, quantities, procedures for making mixed vodka-based cocktails. It would be great if you can work with what I have, but it's fine if I need to run to the store to buy a couple additional ingredients.
Here's what I have:
Hangar One Kaffir Lime Vodka
Tito's Handmade Vodka
Ginger-Black Peppercorn Simple Syrup
Ocean Spray Cranberry-Raspberry Juice
Ocean Spray Blueberry Juice
Pure Pomegranate Juice (which I could turn into Grenadine)
Fresh Limes and Lemons
A variety of fresh herbs and spices
Are there any cooking/preparation methods that confuse you or anyone you know to the point where there's refusal to make the dish which utilizes that method? I've noticed that some people have minimal use for their oven and stove. Instead, they frequently resort to using the microwave and toaster oven for the majority of their breakfast, lunch and dinner.
Here are some cooking/preparation methods, feel free to add more:
Do you make a great sangria? What are your ingredients and how do you make it?
I almost exclusively make red sangria and I never use carbonated water because I believe it waters down the sangria and unless you're drinking it right away, it obviously doesn't stay carbonated.
Here is my mix:
2, 750-ml bottles decent Rioja or Tempranillo ($8-$14 per bottle)
1/2 cup or to taste, Kirschwasser Cherry Brandy
1/4 cup or to taste, Orange Liqueur such as Grand Marnier, Cointreau or Triple Sec
1 can Goya Strawberry Nectar (secret ingredient)
A mix of apples, strawberries, pineapple, orange and mango
Put the ingredients in a pitcher and wait 24 hours before drinking for the best flavor. After 48 hours, the flavor will begin to deteriorate. If the nectar doesn't sweeten the sangria enough, add a little bit of simple syrup to adjust the flavor.
Check it out...
Click VIDEO on the banner and browse through the recipes. Each Chef features an Appetizer, Entree and Dessert. If you can read French, it's a plus but not a requirement.
Are there any good tequila bars worth visiting in Northern NJ? I don't want to take a trip to the city for this, so if anyone can recommend somewhere to go in Morris/Union/Somerset counties, I would appreciate it.
Is great guacamole made by simply tossing together a few fresh ingredients in a bowl or is there a method to achieving optimum flavor? I believe in the latter. So often, I see lazy guacamole recipes that claim to be the best just because they outshine store-bought versions or incorporate unnecessary cumin or garlic in the mix. Great guacamole is very simple. It's vegetable-focused, not spice-focused. The trick to optimum flavor is in both the method and the preparation of the ingredients. Before I explain how I make it, what's your method? How do you serve it? The more detail, the better.
I believe the best guacamole is made from the following ingredients:
Hass Avocados - The creamy texture of this variety is perfect for guacamole.
White Onion - Less harsh than red onion, yet less sweet and more complex than yellow onion. White onion is the most commonly used onion in Mexico.
Lime Juice - Freshly squeezed lime juice adds freshness and flavor that other acids lack. It also helps to deter oxidation of the avocados.
Fine Sea Salt - Not as salty and harsh on the palate as table salt and incorporates better than kosher salt.
Cilantro - Fresh cilantro leaves add to the complexity of guacamole while helping to tame some of the capsaicin in the chile.
Chiles, i.e. Jalapeno/Serrano/Habanero - If minced extremely fine and added in small amounts, you can optimize the heat level in guacamole by using virtually any fresh, spicy chile. I use orange habanero because it adds a level of fruitiness. Despite what people think, a small amount of finely minced habanero in guacamole is not unbearable for even those who are very sensitive to heat.
Plum Tomato - Plum tomatoes have less water content and more flesh relative to their size when compared to most tomatoes. Because chopped tomato is usually added in small amounts, a large one is not needed.
I wish I could create a poll for this topic. Anyway, in regard to the basic, fresh and readily available herbs (not lemon thyme or Thai basil), choose one favorite and one least favorite and explain why you chose these.
Cilantro is my favorite, and probably the most unique of all fresh herbs. Half the world loves it while the other half hates it. In my opinion, it's fresh, clean, citrusy and peppery with an intoxicating aroma. Cilantro is a multiethnic herb that is used in everything from delicate Asian spring rolls to substantial Mexican dishes and salsas.
Dill is my least favorite. I know what it pairs well with yet I still almost never prepare food with it. Dill reminds me too much of caraway, which I also don't enjoy.
This question is for all experienced winemakers:
What are the detailed steps for making about 30 gallons or less of quality wine at home?
Pretend that you're instructing someone who doesn't know the first thing about how to make homemade wine, and with your advice, they would succeed after reading your instruction.
I'm specifically interested in learning more about energy drinks such as Red Bull, Rock Star, Xyience, Sobe, NOS, Monster, 5-Hour Energy, etc. and not the Starbucks coffee substitutes or actual coffee/espresso. Despite some associated health concerns, most of which aren't proven, there are people who swear by the effectiveness of energy drinks. Some prefer the flavor to coffee and they're particularly more convenient for people who are on the go. When I'm not drinking coffee, my go-to energy drinks are either the Blue can Rockstar, 0 Carb, 0 Sugar with Wild Berry Flavor or the Black can Xyience, 0 Sugar, with Apple-Flavor. These two selections have always kept me alert without the early jitters or the late crash. Plus, they're healthier options than some others with 60+grams of sugar per serving.
Neverthless, most of these energy drinks are loaded with some form of sugar and packed with tons of Caffeine and B-vitamins that are not effectively used by your body. Few companies display the amounts of the last two ingredients on the nutrition label. Instead, they post some sort of energy complex blend or proprietary blend amount. There are so many forms of energy supplments out there that things can get confusing.
I found some data however and hopefully others can provide more information...
Do not exceed 3 grams of Taurine/daily.
Do not exceed 1000 mg of Inositol/daily.
Do not exceed 550 mg of Choline/daily.
Do not mix Ginseng with Caffeine or Alcohol.
Guarana and Yerba Mate are forms of Caffeine.
100 mg Caffeine = Increased Mental Alertness
238 mg Caffeine = Increased Physical Endurance
Please shed some light on the topic of Energy Drinks and provide further information so we can better distinguish the good choices from the bad.
Basic Pommes Puree = potato, salt, pepper, butter and some form of cream.
Pommes Puree is silky smooth and more rich than typical mashed potatoes. It usually has a higher ratio of fat and never contains skins in the final product.
Now, I know how to make great tasting Pommes Puree, but I want to know more about the science involved in making the perfect batch. Someone recently told me that by leaving the peel on the potato as it simmers, and then discarding it later, you will get more potato flavor in the end. Much to my surprise, it did taste more potato-ey this way. I enjoy learning little things that make simple foods better.
I always use Yukon Golds, hot whole milk, unsalted cold butter, kosher salt and fresh ground pepper. I don't have a food mill or ricer (and both of these don't make the mixture fine enough) so I'll either pass it through my tamis, or my chinois if I want it to be super smooth.
1. What type of potato do you use and why?
2. Do you use whole milk, heavy cream or a combination?
3. How much butter do you add and when do you add it? Is it cold and cubed, clarified, melted?
4. Do you remove the peel or leave the peel on while the potato is cooking?
5. Do you use a food mill, ricer, chinois, tamis or a standard mixer?
6. Do you simmer the potatoes in saltwater or bake them on a bed of salt?
7. Are there any tricks or methods you employ when making a perfect batch of basic pommes puree?
Burrata might be defined as mozzarella stuffed with extra curds of cheese, but at Don Otto's in Boston's South End, the creamy favorite gets injected with a third layer of deliciousness.