During my year long stint in texas, after hearing multiple locals rave about whataburger, I optimistically sought them out.
And was incredibly baffled and confused.
There are many things I don't get about precious Texans.
YES. Ever since I started making bahn mi, I can't eat it at restaurants because I like the homemade version so much better. I love love love lemongrass, so I am estatic to try this variation. THANKS!
Sold! Especially if the chamomile results in my guests taking an early bedtime so I'm not the only one yawning at 11pm. :)
The continue to discussion above, I myself would be interested to see a series where you eat a sustainable diet based on SNAP. Ie, targeting local and or organic foods, while keeping a healthy and low meat diet. I assume many foods (asparagus) would be off the table, but I like to think that eating healthily for themselves and the environment doesn't have to be a privilege reserved for the affluent. I feel like I come up against this assumption a lot.
Way to go, SE Staff! Cheers to learning new habits through crash courses! Now if only I could get myself to actually abstain from added sugars for as long...
As two additional notes, I have successfully made Gougères in the past.
Interestingly, these do taste remarkably like goldfish!
This is not a good Gougères recipe. I found the original NYT article online, and it has no reviews at all. Because I have always had fantastic results with your website, I did not double check this recipe against others before I tried it out, to my deep regret.
ALL other Gougères recipes COOK the flour dough for a period of time (as in a pâte à choux) to dry it out. This recipe does not call for this. Unsurprisingly these did NOT MAGICALLY RISE in the oven, and turned out as strange flat egg disks.
My understanding is that you guys try all your recipes before you post them. I am disappointed.
IN SUMMARY, DO NOT USE THIS RECIPE. TRY ANOTHER ONE, EVEN ON THIS SITE.
Pretty delicious! Had it for dinner with friends last night, paired with the also Grilled Cheddar and Fennel Sandwiches with Curry Mayo also on seriouseats. Awesome.
Pretty delicious! Had it for dinner with friends last night, paired with the also creamy/curry Roasted Broccoli Soup with Buttermilk and Spiced Pepitas on the website: Awesome.
Great video! I am excited to spatchcock my first turkey ever! I wonder if he's been slaughtered yet...
Made for work, was a solid pound cake recipe! The taste of the pine nuts definitely came through, and I liked the blend of the citrus glaze! We didn't have blood oranges yet, so I used a mix of tangerine and grapefruit, but I imagine blood orange would have been even better. Thanks for the post!
As someone who has not been a huge risotto fan, I was very impressed with this recipe. I made it for a dinner party, and we all enjoyed it a lot, and I have been excited to eat the leftovers this week. Served with a side arugula salad, and sautéed mushrooms. Thank you!
Great rich spice flavor. Highly recommend.
Absolutely delicious. I squeezed the liquid from the zucchini and squash as suggested. They were wonderfully grunchy and flavorful. Also some of my corn popped while cooking which was really exciting! Served them at a dinner party, and everyone raved. I will make them again!
Absolutely delicious! Thank you!
I apparently didn't read the recipe carefully enough, and threw the uncooked rice into the cooked bean mixture. But they still turned out great! (in case someone else makes me error- no fear!)
Made this with tofu. Blow my mind good. Served it at a friendship gathering, and everyone consonantly commented about how good it was. Thank you!
I absolutely love this guide - I have't been to this side of SF much yet, mostly because I've been unsure of where to eat. I will definitely make use of this!
Also I second listening to the ThisAmericanLife about Trouble Coffee Company.
I've been meaning to come up with a non meant "chorizo-esque" spice blend. I'm excited to try this solution!
I now feel brave enough to buy a crab.
Thanks for solving the problems!
I am going to have to rethink chilled milk in my life now.
Looks awesome! I am excited to try the avocado and mango variations tomorrow! I am also thinking I may serve this with vegetables + cut wedges of the mashed potato-fried tacos (from an earlier recipe on the website). Maybe I'll even flavor the potato tacos with samosa-style spices to go with the mango dip? So many possibilities!
Thanks for the review! I am baking some tomorrow morning to have at the airpot with coffee (MSP has GREAT coffee at Taste of World Bean, but terrible pastries- except actually I could go to Syrduk's.... anyways). I'm SO EXCITED!!!
I've tried the multi-flavor variety pack, after your recommendation!
I found the texture to be PRETTY great! Much better than many $2-3 macaroons I've had from local bakeries.
I did find the flavor to be not very strong or satisfying. So texturally, really impressive. Flavorwise, meh. I plan to try the vanilla/chocolate and see if they are stronger.
Love all the recipes you're posting from this cookbook! I'll have to try them, and purchase the book myself if I like them! Thanks!