I want to make this Huli Huli chicken recipe from Cook's Illustrated for dinner on Sunday. I'm planning on making the "Hawaiian" pasta salad from the show as well but, what would you suggest for a vegetable? I did a search and saw conversation on this chicken recipe but nothing about what to serve with it. I would rather not do cole slaw as in a plate lunch.
Can you help? Any suggestions are more than welcome. Thanks so much.
Ok so I am seriously addicted to Bibimbap. I wanted to get the dol sot and make it at home. I found a jar of Gochuchang paste for the spicy sauce and never got around to making the dish. Anyway, last night I discovered my jar of Gochuchang had ruptured in the cabinet and dripped all over the place...
Anyone have any ideas why and since it is fermented do you think it was still good by any slim chance? I threw it away, but I really hated to. It was not that old and my house is neither excessively warm or cold.
What do you think?
I have two days off from work and my car is going to be in the shop, so I will be home with nothing to do but cook...what would you cook in a similar situation?
Just curious...and looking for ideas.
I just got a bottle of spiced red wine as a gift...it says you should drink it hot, which does not appeal to me at all. Does anyone have experience with this? Any creative ideas? Thanks. :)
I am making a yellow chicken curry and the whole foods was out of lemongrass...is there a decent substitute?
I'm thinking of making fish and chips this weekend but the hubby doesn't like cole slaw...I'm at a loss as to what to serve with all that wonderful fried food and feel like it needs something to go with it...what would you do?? Thanks.
I have a whole brisket to cook tomorrow - Ultimate goal: shredded beef for tacos. I have a pretty good idea of how I'm going to do it but any tips or sucess stories you'd care to share would be greatly appreciated. Also, I'm thinking of trying to cook it in a disposable tinfoil pan, doubled up...since it's going to be cooked on low heat I think that might work...what do you think? Thanks for your help.
Does anyone have the specifics of this recipe? I think it came from a newspaper clipping...it consists of fresh corn, some red and green pepper, heavy cream and hot sauce...anyone have the actual measurements or any variations?
Besides the Pesto recipe that seems to be everywhere, what are you Serious Eaters doing with your garlic scapes? I have a big bag of them now from my CSA share and am anticipating more to come.
I had an idea of using the scape instead of a green onion in some negamaki...what are you doing with yours?
Hello there Serious Eaters...
I am on an Indian food kick and would like to know...does anyone know the names of the various condiments served at Indian restaurants? Our local place offers three with meals and appetizers...one is bright green, one an oniony mixture, and the third a brown sauce that I think the third might be tamarind but am not sure...are these mixtures found in Indian restaurants all around? Any feedback would be helpful. Thanks.
My husband and I just purchased a new gas grill and I have grilling fever...this past weekend we had some wonderful ribeye steaks and on the menu for the next week we have burgers, jerk chicken and shish-ke-bobs...all of which leads me to the inevitable question...
What are some of your favorite things to grill, recipes, tips on grilling and smoking, etc.
Thanks so much!
(I did try to search the archives and all i got was the serious grilling topics so forgive if this has been covered to death...)
So not more than six months ago I bought a Tools of the Trade roasting pan from Macy's, having had good experience with this brand in the past. Yesterday, I was making a variation on Ina's lemon roast chicken where she puts some lemon chunks right into the bottom of the roasting pan. Well that went over all well and good...until I went to make the gravy and found the coating on the pan had started flaking off. So now I need to replace this pan (it wasn't expensive - lesson learned)...has anyone had a similar experience and a recommendation for a new pan that won't be reactive? Many thanks.
On Saturday, I made Salmon in Vanilla Champange Sauce. I served it with Jasmine white rice and sauteed spinach, with the sauce spilling over all three components. It was very good and I want to make it again, but it seemed to be lacking something. I thought it needed some kind of texture but don't know what I would change as I liked very much the flavors together...any ideas? Thanks!
I won a 75 dollar gift certificate to the local bookstore. I have an extensive cookbook collection and was hoping to add to it but when I got to the bookstore I was overwhelmed by how many new books are out there. What are some of your personal favorites and why?
We're just back from Las Vegas...Overall I was disappointed with the food...but there were definitely some high points...
The first night we were there we went to the buffet at the Bellagio - at $30 a piece we were disappointed. The sushi bar and the desserts were great as were all of the soups...but the rest of the offerings were pretty standard and dried out. We did a breakfast buffet at Harrahs, which was just ok but the coffee was absolutely terrrrrrible...coffee was better at the Carnegie Deli but the service was awful.
We did a lunch at Emeril's in the MGM Grand, which was very good. My husband's andouille burger was way overdone, my oyster po boy was sensational.
Breakfast at the Paris Buffet however was sooo very good, I only wish I had two stomach so I could have eaten more. Also at Paris we had dinner at Mon Ami Gabi, the food was out of this world but it was very very noisy and the evening's special was sold out by 7pm. We had the Chicken Liver Mousse appetizer and it was heavenly...We had planned to do sushi at Benihana but had a big plate of nachos at Margaritaville as a late lunch and had no room for sushi!
We'll be going back year after next...any thoughts.
I don't like licorice taste...so anytime fennel is mentioned, I immediately turn my nose up at it. I've read that people who don't like fennel, do like it roasted...so tell me, does it really lose it's licoricey taste? How do you roast it, temp and time? Any comments, recipes, ideas? Thanks and Happy Monday.
I have been searching for a place to buy fresh duck here in Maine to no avail...does anyone live in the area and have any ideas or contacts?
I have asked local butchers and the local restaurants serve duck so they must be getting it somewhere...
I'd rather not buy it by mail that just seems kinda icky to me. Your thoughts are appreciated.
Thanks for your help.
Forgive me if this has been covered recently. I went back quite a ways and did not see a thread.
Please tell me of your favorite sandwiches for busy work weeknights. Any help is appreciated...thanks.
My all-around favorite restaurant in Boston? Probably Toro. Somehow it seems to be just as cut out for grabbing dinner on the fly as it is for lingering with friends over small plates and pitchers of sangria. More importantly, the menu is almost 50 items deep, and the flavors are so bright and full that I have to reign myself in from ordering multiple rounds of each dish.
Some friends of mine are hosting a tapas party this weekend, and these things get quite competative, I'm told. They OK'd baba ghanoush as tapas - saving my butt since I've got a killer recipe that I know the hosts...
My family has strange weeknight eating habits. We used to have a pretty set schedule in terms of dinner (mondays would be chicken parm, tuesdays pizza, etc.) but we are so overworked by the time we get home and it's...