Unexpectedly received some early Christmas money, so I used it to treat myself to a brand-spankin-new meat grinder attachment for my KA mixer. Can anyone recommend some sausage recipes for me to play around with? I'd especially like to make some Hungarian sausages, but I like pretty much everything.
I just finished my dinner - a simple tuna salad pita sandwich and some cold sides. This humble meal included:
-pickled watermelon rind
Additionally, my fridge contains:
-bread and butter slices
-sweet pickle relish
-Indian mango/lime pickle
Is this reasonable, or am I doomed to a life as the crazy pickle lady? I have visions of myself stumbling down an alley wearing a housecoat, barefoot and wild-eyed, clutching a jar of brine...
If you can't reassure me, at least share your stash of brined & fermented goods so I don't feel so alone.
I'm turning 30 in a couple months, and I've decided to celebrate with a trip to Milwaukee! (Weird choice? Whatever.) What are your favorite places to eat and drink there?
I've only been to Milwaukee once before; on my previous trip I visited:
- Bryant's (planning on birthday cocktails here)
- Safehouse - So, so cheesy. We were there on Halloween which was kind of fun.
- Hi Hat/Garage for brunch
- Comet Cafe
I'm planning on hitting Three Brothers for Serbian food, what else can you recommend?
So, what was the first meal of 2012? Were you nursing a hangover, or starting on your resolutions?
Here we had ricotta pancakes (from homemade ricotta!) with maple syrup and nice thick-cut bacon. Nice way to start the year.
I'm heading to Long Beach for five nights at the end of the month - where should I eat? I'm on a budget so fine dining may be a lunch option but probably not dinner. I've bookmarked Mariscos Guero and a bunch of bars, what else is good? (Hell, I could probably subsist on oysters and beer for five days but a little variety never hurt anyone.)
I also need one dinner in Anaheim; I'm planning on having a couple of beers at the Bruery's tasting room and then going to a concert.
I've volunteered myself to cook dinner for 15 in a beach house the night before Thanksgiving. Now what the hell do I serve?! I'm thinking chili and cornbread...? We're doing ham, turkey, and meatloaf on the big day so those are out.
You need a supply of fresh steamed rice noodles for this recipe. Check your local Chinatown or a good Asian grocery. Steamed rice noodles need to be used the day they are made. Do not refrigerate them or they will become brittle/stale very rapidly.
If you've been 'round these parts a while, you may have heard tales of a dipping sauce so private, so hush-hush, so off-the-map, so mysterious, so Kabbalistic, so covert that it can only be referred to as secret. Thankfully, Diana was kind enough to let the cat out of the bag. Head on over to her Talk thread for the full recipe.
Grilled summer vegetables, charred and juicy get a bold accent with pungent, briny, zest-highlighted anchovy butter. Warm grilled naan, pistachios, and cilantro add layers of flavor and uniqueness to this sandwich.
This makes a giant pudding great for a BBQ party or family reunion. Depending on appetites, this pudding will serve 30-40 people. If it is being prepared in one location and served in another, it's best to garnish the pudding...
Love of Nutella is one of the things that connects us as a species. And while chocolate is fantastic, it's the humble hazelnut that elevates Nutella from delicious to life-changing. That's why I'm surprised that hazelnut liqueur (also called noisette) flies a bit under the radar compared to its nutty cousin amaretto.
This is a simple recipe with no added flavors or fancy ingredients. Instead, it's a perfect expression of the fruit, with just a hint of sweetness and a perfect set-yet-spreadable consistency.
There are those that consider quiche to be a delicate, light and—dare I say, feminine dish. This quiche goes against many of those traits by setting sausage, kielbasa and bacon in the classic egg custard and pastry crust.