I'm on vacation and in a foreign kitchen. Some friends presented me with a generous, albeit unfortunately tough and flavorless gift. I've got big chunks of red beef (don't know what part of the animal it came from). In my hotel/apartment, there's no oven, food processor nor a good knife. I've basically have a stove, a pot and a microwave oven. What can I do? Please help me.
I'm overseas and in love with fresh, great big bundles of fresh cilantro and smelly durian (can't get it at home). Frankly, it's only a 2 hour flight home and I want to bring some home. Is there any way to prepare the stuff so I can spread the faith back home and not be thrown to the airport authorities?
It smells delectable, but I can't swallow the spice. What can I eat?
I'm going to Seoul this month. Help me! I need your advice.
Seriously, I heard that it may be true that all or most oils that are solid at room temperature may be bad, like all those other solid fats from mammals.
But that liquid oils from olives and avocado seeds, are still good. Their meaty parts, which are high in fat may be proven to actually be bad!
What have you heard?
I inherited a Belgium waffle machine. I've never made a waffle.
My memory recalls a toasty, crispy buttery crust hiding an airy, spongy inner waffle that was slightly salty which balanced the sweet syrup and explodes with creamy buttery pockets of harmony.
Today's recipes are all so healthy with bran or whole wheat or heavy with cornmeal or bacon or fancy with fresh fruits or whipped cream.
I'd like a simple old crunchy, light waffle recipe. Does anyone know of one?
My first memory of the variety of the sense of taste was of my childhood favorite: Sweet. A neighbor treated us kids to chomp into some of his honeycomb one summer. The deep throaty almost smoky richness and the sticky, chewy honeycomb was an unforgettable thrill. Only to be compared that summer at a fair with my first taste of cotton candy. This sweet was almost sharp and through the nose, with a totally different mouth-feel! Anytime I taste honey, I'm shot back in time to that summer day.
Also in my schoolbus, there was some kid peeling and eating an orange, which smelled strong as it mixed with the diesel fumes of the bus. Now everytime I smell orange peel I must associate it with diesel (oddly happy with that) but good childhood memories.
What kind of taste, feel, smell, color memories of food do you have?
I've been gifted with a few logs of pork tenderloin. I've sauteed and roasted a couple, but I can't help thinking there may be a way to deliver more moisture or flavor to them.
Perhaps a brine or marinade, even just a simple salt pre-seasoning might draw out meat juices.
Am I over thinking?
Have you challenged your physical boundaries? Cholesterol>Bummer
I now need delicious distractions from gooey cheese and crispy pork, sharply cutting cocktails, etc. I like beans and avocados, but what more can I do?
Please help me with sinfully delicious but heavenly good recipes!
I cannot see the meaning of being healthy without the joy of decadently good food.
I know, most of you may say, YUCK! But I love them. And I have a surplus. I've used them with tofu, in congee and with vinegar/soy sauce as an app. But still have eggs left over. I'm hoping that someone in the vast universe of SE can help with some new ways to present these creamy jewels. Are there any fans of thousand year eggs out there?
AnastasiaDream hasn't favorited a post yet.