Hey there SE-ers,
I had the good fortune to come across a bounty of onions this week (an onion-averse friend offered me the share from her CSA). Lucky us, Mr. Shasta loves onion dip, so I was thinking I'd make some. But, rather unfortunately, he's traveling for the next week and a half. I'd like to be able to throw the dip together quickly when he gets back without the fuss of caramelizing the onions, so could I do that part now and freeze them, or will it ruin the texture?
My boyfriend is currently on a business trip to China. As a lover of all things sweet and a burgeoning chocolatier/confectioner, I'm always up for trying new candies, so I thought I'd ask him to bring home some treats if he gets a chance.
Is there anything I should definitely ask him to look for? Anything to avoid? Anything that will lead to a customs debacle?
Hey there SE-ers! A very puzzling thing happened in my culinary explorations this week, and I'm hoping some of you can figure out what the issue is. About a month ago, I bought a Cuisinart 1.5 qt ice cream maker with two freezer bowls. Since then, I've successfully made ice cream and sorbet about a dozen times.
All of a sudden, this week, the freezer bowls will not freeze even though I've left them in the freezer for days. It hasn't gotten dramatically warmer in my apartment in the last week; I've actually cleared things out of the freezer so I know it's not overloaded-- and other things I've put in the freezer have frozen solid in an hour or so; I haven't put the bowls in the dishwasher, just hot tap water; and they're in the back of the freezer.
I have no idea why they all of a sudden won't freeze-- anyone have any insights?
Hey there, SE-ers.
I have quite a wonderful dilemma. In my chaotic pre-Thanksgiving shopping trip, I mis-read the weight on the cranberry packages (didn't buy my normal brand), and ended up with an extra 1.5lbs of cranberries!
Now as a cranberry lover, I'm not complaining. I've been thinking of several uses for them-- an extra loaf of cranberry bread, an extra cranberry sauce (already made cranberry-orange relish, but perhaps a ginger whole-berry sauce?), decorative cranberry strands-- but I'd love some more suggestions. Any cranberry favorites or traditions I should test out?
Hi there fellow SE-ers! I am in desperate need of some suggestions for a healthy, portable lunch that I can take to school with me, so I thought I'd ask all you fine folks for a fresh perspective. I'm not a picky eater, but I do have a few slight logistical/nutritional issues:
1) I am a vegetarian
2) I don't have access to a fridge all morning, so the lunch can't be highly perishable (must be able to survive in a lunch box with an ice pack in a hot environment).
3) The lunch should contain some protein and veg, if at all possible (I am a pastry student, so many of my daily calories come from things my doctor would probably tell me aren't "nutritionally dense." Unfortunate, but sort of an occupational hazard).
4) Components should be primarily savory, although some fruit is okay (Being a pastry student means I eat sweet things all day, so at lunch I am in desperate need of something salty and savory).
I realize this is a somewhat challenging task, so thanks for all of your suggestions!
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