I like hummus with roasted red peppers but I don't want red hummus. What is the name of the red pepper "stuff" on top of the Tribe spicy pepper hummus. I looked up coulis but that seems too thin. The stuff I want is quite thick and very red. There is just a dollop for the tub. Thank you so much.
I cooked my corned beef and wonder if the stock is usable for something else. Soup of some sort or just not really good for anything?
Ewww. I hate to watch a cooking show and see the chefs sweating. I'm not a prude about hygiene but just seeing the sweat and knowing where it will ultimately end up grosses me out. I know the lights are bright and the air conditioning probably not that great but I just can't watch. What grosses you out?
I am trying America's Test Kitchen recipe for french onion soup and grilled reuben sandwiches. I made homemade thousand island and I will never buy it again. What is cooking in your neck of the woods?
I am thinking of making and marketing aprons. I saw the response to the apron question recently and I know there are lots of people out there who use aprons regularly. So here are my questions...What do you look for in an apron? I am more inclined to go with functional as opposed to the dainty fashion statement pieces of the 50's dinner party era. Do you care what your apron looks like? And most importantly what are you willing to pay for an apron? Do you prefer the cheap/throw away approach or do you want something to look nice too? (Not that cheap can't look ok but you know what I mean.) Thanks for your thoughts.
I am coming to your town with some company and would like a restaurant recommendation. Mid price range, varied options and nice atmosphere. The company is from out of town and we want to be able to visit over the meal. Thanks.
I want to make dbcurrie's crispy seedy breadsticks. I have everything I need except the seed selection she used. I do have black sesame seeds, fennel seeds, cumin seed and caraway seed. Can I use any or all of these? Great project for a snowy day.
All of a sudden my Serious Eats page is tiny. I really can't read it. At first I thought it was the site but the persistence of the problem led me to believe otherwise. Now that my daughter is home with her lap top I have been able to log in. On her computer the screen is regular size. I have no idea what I did but I miss all my friends so much. Please help me get back on my computer. My daughter will be leaving and I will be lost.
I have a recipe that calls for dry vermouth. I, of course, have sweet vermouth. Can I substitute? If I do, do I need to change anything else in the recipe? Oh yeah, its French onion soup.
I bought a blue hubbard squash at the farm stand quite a while ago. I started to cut it for prep for tomorrow and it is VERY hard. I don't have a cleaver and I was banging it on the cutting board to get through it. Is this normal? Is my squash extremely under-ripe? I got through it but man it was tough!
I am making roasted squash soup for dinner tonight. I am using chicken stock, onions, leeks and roasted turbin squash. OK here's my question, my daughter wants cumin as a seasoning. Is there anything else that would go or should I just leave it simple. Any herbs come to mind. Thanks for your advise.
I am not a big fryer but tonight I tried fried fish tacos. By the way they were delicious. Any way the recipe called for 350 degree oil. I used a thermometer and stirred the oil occasionally to mix it up. When it got to 350 I put in my fish and much to my disbelief the temperature climbed. It went up over 400 and I was scared. I thought when you added food the temp was supposed to drop. Please advise me on my foolishness as I need your advise.
I was reading the "What's for dinner tonight?" thread and there were multiple references to janatgw's BBQ. I have looked and looked and I can't find anything. Can someone please tell me more about this reference? Is it a recipe? Very curious.
I have a recipe that calls for sambal. I am not very familiar with this ingredient, nor do I have any. Is schiracha an acceptable substitute? Does sambal add anything in addition to heat? Would the amount of schiracha, if used, be the same?
I am intrigued by all the vegetarians out there. I would like to start serving one or two vegetarian dishes a week. Would you please recommend a beginner vegetarian cookbook with recipes and educational info for a newbie. The recipes need to be really good to "convince" my family of this new adventure. Thanks.
I made scalloped potatoes today for Easter dinner and they turned black while they were cooking. I peeled and sliced them right before I put them in the casserole. My recipe said to put 1/2 the potatoes in, then 1/2 the sauce and repeat. My sauce had butter, onions, flour, light cream and gruyere cheese. I covered with foil and baked at 350 for about 1 hour then took the foil off and finished about another 20 minutes. Not only were the potatoes not cooked completely they were dark. Very disappointing in presentation but the taste was good. Any ideas as to where I went wrong? Thanks.
This past week, Ethan and I were dutifully frying up latkes for friends and family. Now that Chanukah's over, we've got a load of starch-spackled laundry to do and some leftovers to get rid of. I often wind up with an extra jar or two of applesauce after a latke session. Sure, a late-night bowlful makes a nice (if not blandly healthy) palate cleanser after all that fried potato, but if you're looking for something a little less virtuous, you can turn that applesauce into a lusciously creamy, spiced-up sorbet in all of ten minutes.