Well, can I?
Turnovers with squash, apples, onions, and cinnamon
I looked everywhere and apparently Provo, Utah is not the place to find pork shoulder with the skin on and the bone in. I bought a boneless, skinless shoulder anyway, and I'm wondering if I made a permanent fatal error. Anyone out there have experience with port shoulder sans skin? I see a few recipes online but for some reason I trust you people more. Plus, I'd like to use Kenji's suggestion of serving it with lots of sauces so a recipe that uses more than salt and pepper won't work.
Sorry, I'm running out of patience trying the archives! I'm wondering if you helpful people can recommend any casual cheap eats by Columbia? Or anything we should totally avoid?
I need help. At 4:30 PM eastern time, I'm supposed to bring a dish to a barbecue. We're only here for the summer, so I don't have much in the way of baking stuff. I only have a medium saucepan, a cast iron skillet, a pie pan, an 8x8 pyrex, and a 9x13 pyrex. No cake stand, no round pans, etc. I have a 5lb bag of lemons, a couple of cups of plain greek yogurt, milk, ordinary baking supplies, and a bunch of raspberries.
Would it be weird to make a yogurt cake in a pyrex and bring along lemon curd and raspberries? Any other ideas?
What can I do with all my roast chicken juices aside from gravy? Can I just skim the fat and use it as a replacement for stock? Any other uses?
Lately, I've been looking at a lot of design blogs and I'm astounded at how bad the writing is. Not only do most not have a clue about to how to use a comma, but they have no faith in their readers and are constantly defining simple words like "tacit." Most of the posts boil down to "Look how cool this photo is."
I am wondering why there is such a difference in food blogs. Regardless of how you feel about food blogs, you can be sure that the vast majority of the well-known ones have great writing. They're witty and intelligent and entertaining beyond the recipe they provide.
I assume it has something to do with what you foodies read? Any other hypotheses?
I just realized that the ground beef I was using for meatballs went bad. Sad day. So now I have 4 pieces of cooked bacon, a sauteed onion, and 1/2 C of shaved grano padano. What can I do with this? I have a chicken breast, a head of broccoli, and the usual pantry items. Help?
After my baby was born, my husband's aunt gave us a bunch of meat from her farm/ranch/backyard. I'm down to lamb stew meat, a round roast, and a ham.
The hunk of ham she gave us looks like it's a few slices from a regular cured ham. So it's short, but big, if that makes any sense whatsoever.
I have found plenty of recipes for leftover ham, but few instructions on what to do with the ham itself. Apparently, it doesn't really need to be cooked, just warmed.
Today is one of my favorite holidays: it's Pioneer Day here in Utah. When I was younger, we celebrated by eating pioneer-style food, but today we went to a better event: for ten bucks, we got tons of samples from various Provo restaurants. One pizza place somehow moved their brick oven to Center Street. I have no idea how that relates to pioneer day, but I'm sure the pioneers would be happy knowing we stuffed ourselves with great food to celebrate their entrance into the Salt Lake Valley.
What are your local holidays and what sort of food do you eat to celebrate them?
I am making ice cream for two and my husband and I never seem to be able to eat it all before it gets rock hard. From the research I've done, it looks like I have a few options. I really don't want to use a ton of sugar or a ton of fat, so it looks like my best bet is using alcohol to get the ice cream (or sherbet, or sorbet) to stay soft enough to eat.
But, I'm a teetotaler and I know nothing about alcohol. I have two questions:
1. What is the best neutral alcohol for ice cream? (I'd like to use the same type in my chocolate ice cream and my blueberry frozen yogurt.)
2. If I use enough alcohol to get the ice cream to stay soft for a few days, will it have a strong alcohol flavor? Will I get drunk off the stuff?
Just kidding on that last part. Any info or tips would be much appreciated.
A few years ago a beloved mentor informed me that pork was a dirty, dirty meat. He said that it was full of worms and not worth eating. He also advised me to avoid meat in general unless I had killed it myself and to avoid anything refined. Unfortunately, his pork advice was the only advice that I followed: I have been pork free for three years.
The problem is that pork seems like a great way to flavor foods without using a lot of meat; this just doesn’t work with chicken or beef. Plus, my husband loves bacon. Any advice for getting over my pork phobia? Or was my mentor correct in saying that pork is a food that should be avoided?
Starbucks recently released a new lineup of carton-sized drinks available in the chilled sections of grocery stores including Safeway and Target, inspired by their iced espresso drinks.
Oreo Brownie Cookie Bar...
The dish is simple: Sliced leeks are sautéed down in a little bit of butter until they're soft and sweet. Then I add cream and a dash of Parmesan (my addition to tradition). The cream binds the leeks together and has that same savory-sweetness of the leeks themselves, while the Parmesan adds a punch of salt to wake it all up.
[Photograph: Lisa Fain] File this under, "Where Have You Been All My Life?": chocolate gravy. Lisa Fain of Homesick Texan just discovered chocolate gravy—a smooth, creamy, pudding-like chocolate sauce—from a friend who grew up eating her grandmother's version. Try out Lisa's recipe and slather it onto some biscuits. Sounds like a good breakfast to me....
[Photograph: Blake Royer] After that weekend, we're probably all ready for a break. I could avoid turkey for months without a problem (my last four posts have all involved the bird in one form or another, and I think I...