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scarletini

AHT Giveaway: Case of Pat LaFrieda Burgers

TGI Fry-Day: Penelope's Fish and Chips

I love to go to Penelope for breakfast, now I need to go for fish and chips! Those fries are heaven.

Bake the Book: Crêpes: 50 Savory and Sweet Recipes

I went to Belgium to stay with a friend and her family when I was 18. Her mom would make us crepes for breakfast and she'd bring out jams and this unlabeled white bucket filled with chocolate spread. Best breakfast ever!

Bread Baking: Everything Buns

I make these potato rolls from Joe Beef. They're not completely squishy like Martin's, but the flavor is much better. I eggwash them to make them look even prettier.

http://www.philly.com/philly/restaurants/recipes/135604368.html

Back Button: Still Broken. Why? Anyone Home at SE's IT Dept?

Same thing has been happening to me for months on an iPad using Safari and a Mac using Firefox. Updates and cache clearing have never helped. It started sometime this winter, has never been fixed for me.

Cook the Book: 'Texas Eats'

We Try the New Slurpee Lite Fanta Sugar-Free Mango from 7-Eleven

Does it have splenda (sucralose) in it?

Memorial Day Grilling Giveaway: Win This Delicious Cap of Ribeye

Why, cap of ribeye, of course!

AHT Giveaway: Case of Pat LaFrieda Burgers

Medium rare, cheddar cheese sauce, bacon, iceberg lettuce, a little raw onion, soft grilled roll and a little ketchup on the side to dip it in.

A Tour of Kalustyan's, the Indian Specialty Food Megastore

I just call it awesome.

Cook the Book: 'Eat with Your Hands'

Any kind of street food...tacos, falafel, shawarma...

Cakespy: Cadbury Creme Scrambled Eggs

Did you take a photo of my dog's vomit this morning and post it here?

We Try Pepsi Next, Pepsi's Lower-Calorie Soda

If I want soda, which I like on occasion, I drink the GuS ones, they have 90 calories in a 12oz bottle, come in neat flavors and don't have any artificial sweeteners. They make good mixers, too. I usually only have a soda once every few months though.

Microwave Chocolate Cake in a Mug

So, what if we don't have chocolate chips? Is it okay to not use them? Cuz if I had chocolate chips, I'd just eat the chips. :D This sounds great, I will try ASAP.

Cook the Book: 'The Occasional Vegetarian'

Pasta tossed with a little cream, pecorino, pasta water, whatever green veg I have, lemon zest and bread crumbs.

Knead the Book: 'The Fundamental Techniques of Classic Bread Baking'

(two, two classics! ah ah ah!)

Knead the Book: 'The Fundamental Techniques of Classic Bread Baking'

Pumpernickel bagels!

Seriously Delicious Holiday Giveaway: Filet Mignon Roast from Pat LaFrieda Meats

Grilled skirt steak!

Seriously Delicious Holiday Giveaway: Recchiuti Chocolate Bars

Anything chocolate. Really.

Need a good cookbook for my bachelor brother

Joe Yonan's Serve Yourself is an awesome book.

Seriously Delicious Holiday Giveaway: Korin Knife

My Bob Kramer chef's knife. I never leave home without it.

Seriously Delicious Holiday Giveaway: La Quercia's Cured Meat Experience

In a grilled cheese with thin sliced pears, prosciutto and sharp provolone.

Seriously Delicious Holiday Giveaway: Southside Market Sausage, Chicken, and Steaks

Seriously Delicious Holiday Giveaway: Recchiuti Chocolate Bars

Truffles. No, hot chocoate. No, kisses with almonds. No, bon bons. No, ice cream. Ah, screw it, just melt it and hook it up to my IV.

Need help with my blog name!any suggestions?

I don't think I'd read a blog with any of those names.

Fresh Cheese With 1% Milk

Will it work? I've used whole milk and 2%, which both work, but I never tried 1%. I have a ton of 1% milk and some heavy cream, but no whole or 2%. Maybe if I put some cream into the 1%?

Milk won't separate!

I'm making paneer and my milk just won't separate. I use 1 gallon of milk to 1/2 cup lemon juice...bring milk to boil, turn off heat, add juice, turn heat back to low until curds form. Drain, rinse and press.

I've made it this way a billion times and today, it just won't go! I really don't want to waste a gallon of milk...

Meat grossing me out...

Help!

This is new, started about 6 months ago. I've never had a problem with meat before, but it's really starting to gross me out. I used to love my steaks rare/med rare, now red meat has to be at least medium. I can barely stomach chicken... tonight I made a beloved whole roasted chicken, and I have a vision of this clump of fat in my head that's literally making me sick. Pork isn't too bad, but I'd still rather not eat it.

The problem is I don't know where to even begin becoming vegetarian, or even if that's best. My husband is a carnivore, but I suppose I could just cook him a piece of meat to go along with whatever I make.

Maybe what I need is some sort of "meat lite" diet? I'm a chef, so I would still need to taste things that contain meat, or meat products, like stock and such. I also have a lap-band, so I need to still have a healthy diet, not just subsist on cheese sandwiches.

Am I going crazy? I'm 38 years old, have loved meat since I was a baby! Has this happened to anyone else? I'm really quite a bit freaked out here, this just doesn't feel normal.

midtown west restaurants

We're going to radio city tonight and don't know where to have dinner. Looking for something casual and not terribly expensive. We love most kinds of foods, aren't afraid of something new...just don't want to stray far from rcmh. Any suggestions for late night are welcome too!

Storing asafoetida?

I have my jar of asafoetida in a ziploc bag, but can still smell it whenever I open the cupboard door. Any suggestions on where/how to store it? Bury it in the backyard? lol

freezing serrano peppers

I bought way more serrano peppers at the farm market today than anyone could use in a week! But they were so pretty and I couldn't resist.

Think I can chop and freeze them? What would be the best way? Ice cube trays with water? Or could I just chop them and stick them in freezer bags?

Mangoes!

I have four giant ripe mangoes in the kitchen staring at me! Anyone have any ideas what to do with them besides peel and eat? No shellfish please, I'm allergic. Thanks!

Casual lunch near NYU Med. Center?

I have to have testing done at NYU medical center (1st and 30th) and will have couple of hours in between testing and a doctor's appointment. Are there any little lunch places around there that wouldn't mind me taking my time? I would like to stay close by in case I have to go back to the hospital sooner.

Thank you!

Thanksgiving Breakfast Help

Ok, so I've been recruited to cook breakfast on Thanksgiving morning for 10 starving high school kids and one giant hubby before they go out to tape the yearly football game against their rival team.

The breakfast will be at our house, so I will have access to all of my equipment, such as it is. The palates seem to be somewhat adventurous and most are good eaters. I'd like to be able to enjoy most of the meal with them.

I was thinking maybe sausage gravy with biscuits, a fritatta (I'd love some ideas, especially unconventional ones), bacon done in the oven. Any breakfast casseroles? Don't want to stand at the stove doing pancakes. Has anyone tried the overnight French toast casserole in Sally Schnieder's Improvisational Cook?

I'm open to lots of ideas. After my chocolate peanut butter crispy bars (now named Muerm Munch - our last name is Muermann), I have a high bar set ahead of me!

Bon Appetit Magazine

Is anyone else missing about 10 - 15 pages of their Bon Appetit magazine this month? The section after the women chefs is just a repeat of some of the middle pages of the mag, upside down. For the first installment of a subscription that I've been waiting for for months, I almost cried when I realized that most of the recipes I wanted were missing! lol

18 Chicken Dinner Recipes That Aren't Boring

A standard in almost every home cook's repertoire, the chicken dinner tends to lean toward the banal and un-exciting. Fortunately, we've compiled the best versions of all the standard chicken dishes, as well as a few unconventional ones that will restore poultry's dignity in your kitchen. From mole to tikka to buffalo wings, and more. More

Tunnel of Penuche Cake

For those of you who aren't into the chocolate overload aspect of the famous Tunnel of Fudge Cake, I have configured a sweet counterpart: the Tunnel of Penuche Cake. If fudge is the inspiration for the original, penuche (a "blonde" fudge made with brown sugar, butter, milk, and vanilla) is the muse for this honey-hued variation. More

Philadelphia Butter Cake

Philadelphia Butter Cake is almost indescribably rich: if you can imagine Gooey Butter cake but minus the cream cheese, and with a base that is somewhat like a crushed, compressed danish, you're getting the right idea. More

Mango Mousse Pie

This is a light and refreshing mousse pie made with mango puree, which you can make using fresh or frozen mangoes pureed in a blender, or with puree purchased from the store. Unlike many mousses, this one contains no egg whites and relies on whipped cream to give it volume and gelatin to stabilize it. I love serving this pie in the springtime, when mangoes are at their peak. More

Chocolate Oatmeal Pie

This recipe is my attempt to re-create the original version of this pie from the Brooklyn pie shop, Four and Twenty Blackbirds. It comes pretty darn close to replicating the original, which features a flaky all-butter crust, a layer of rich ganache, and a layer of gooey oatmeal that gets all caramelized and crisp on top. More

American Classics: By Cracky Bars

For those who can't bare to choose between a blondie and a brownie, there's a dessert that perfectly marries the two: the By Cracky bar. Second prize winner in the 1952 Pillsbury Bakeoff, the By Cracky Bar was the genius creation of fifteen-year-old Yvonne Whyte of New Bedford, Massachusetts. For her efforts, young Miss Whyte won $2,000, a GE electric range, an electric mixer and the undying gratitude of dessert lovers all across the country. More

Microwave Chocolate Cake in a Mug

Here's a quick-fix dessert that doesn't taste like desperation: chocolate cake prepared in a mug, in the microwave. With a consistency something like a steamed pudding, this chocolate cake might not rival a French chocolate cake in sophistication, but nonetheless holds its own as an easy convenience dessert. And should you find some ice cream or whipped cream to top it with, well, all the better. More

Homemade Jell-O Style Chocolate Pudding

The flavor of this pudding changes dramatically depending on the ingredients used. Skim milk makes a pudding with the lighter taste and texture of the "low-fat" puddings where as whole milk gives the full flavor of the original. High end fancy cocoa powders like Valhrona will result in a really dynamic, flavorful chocolate pudding, whereas grocery store staples like Hershey's will have a simpler flavor more in line with the taste of the pudding you remember. More

Salted Caramel Apple Dip

This recipe updates a church potluck favorite to salty sweet heights. Using autumn's apples, this dessert dip tastes better than the sum of its parts. (You can do without the caramel bits if you'd prefer your apple dip old school.)... More

Evergreen Dazed

All cranberry and pine, this would be an excellent holiday punch, light but complex and with distinctly winter flavors; I like that the cranberry flavor comes from a liqueur rather than just juice, keeping that intense tart flavor without diluting the drink. More

The Leaf Peeper

The Leaf Peeper celebrates Vermont, bringing together the appley sweetness of ice cider with the buttery caramel notes of Vermont Gold vodka, which is made from maple sap. Maple syrup and a pour of hard cider balances the flavor. This cocktail, which works equally well as an aperitif or an after dinner drink, is basic in execution but complex in flavor. More