We're cleaning up a flooded basement here in the Southern Tier of NY. We have to boil water but we feel blessed that we still have power and didn't have to evacuate. Many are without power and can't get to the store because of road closures. Not trying to be an alarmist, but just a reminder that it's always a good idea to keep extra food and water stocked if you can. It's cliche, but I never thought this would happen to us. So glad we had supplies and were prepared.
I feasted on Dinosaur BBQ in Syracuse, NY tonight, and my hubby just bought me a smoker (which I have no idea how to use yet). Autumnal chill is in the air, and I cannot quit thinking about BBQ! So I have a question (many, actually, but maybe you can help me with one):
What is the difference between Kansas City and Memphis style BBQ - the rub, sauce, meat? i couldn't find anything on SE or the web that really distinguishes between the two. I'd love it if someone could enlighten me and possibly provide a link to some info, Thanks!
I was wondering if I could brine turkey and chicken breasts but seal them up in a ziploc and freeze them (in the brine), so that I could thaw, rinse and use later. Would freezing it in the brine adversely affect the texture or taste? Has anyone brined with aromatics?
We're headed to Baltimore's Inner Harbor this weekend. I intend to get my fill of fireworks and food! I can hardly wait! I'd like to take the kids (ages 10 and up) for seafood, and would really appreciate any suggestions for a good, reasonably priced restaurant. Any other food tips would be most welcome!
Anyone want to share their thoughts about this? A friend gave me a silicone cake pan that she was given but would never use (since she is a stranger to her own kitchen). Frankly, I'm not completely comfortable with the idea of using synthetic materials with high heat (even Silpat liners). Another friend thinks it's ridiculous to worry about and that it is perfectly safe. I get that they are light weight and flexible and baked foods can just "pop out", but what about 20 or 30 years from now? Will we unknowingly be poisoning ourselves? Is there undisputed evidence of its safety?
With all the recent talk about kimchi, I was recalling my time in Korea. Although a lot of the younger people then were repulsed by dog stew, it was still pretty popular among some of the older crowd (the men in particular ate it for virility). I couldn't bring myself to try it. Oh, I don't know. I guess if we were in a famine and had nothing else. Despite our affection for these furry critters, is it okay to breed them for consumption? What about places that are just overrun with dogs? That said, I know some Aussies that think nothing of eating kangaroo. What are your carniverous limitations?
What's your new year's resolution? I know of few people who will not be making that new year's resolution to lose weight. Whether it's to lose weight or eat healthier, will you be changing your eating habits? Any particular foods you have decided to integrate into your diets? Or will you throw caution to the wind and eat whatever your tiny tastebuds demand?
My ten year old daughter stood gazing into the fridge and proclaimed "Mom, I need me some bacon!" What the - ? Where did that come from? She just really really wanted bacon. After the bacon was prepared, she plated a good portion and opened up the bag of Kim (keem) - Korean dried and salted seaweed laver. That was what she had for dinner. Any of your kids have strange cravings?
Growing up, we always gave our neighbors a plate of cookies and candies we had made and also enjoyed receiving a huge variety of treats we were given. It was never a stressful thing to do, as we were baking anyway. When we moved eight years ago and took treats to our new neighbors they were very surprised and delighted. We have since given mixed nuts, cookies, and sweet breads. Last year, we gave them a round loaf of warm oat bread and a jar of honey butter. I'm not sure what to do this year. Does anyone else do things for their neighbors during the holidays?
Is there any difference between masa and regular cornmeal? Are they interchangeable in recipes or is masa more like a flour? I've seen fine ground masa at the store. Would that be more for something like tortillas and the regular ground for something like cornbread?
I would like to learn about figs. There you have it. I'm ashamed to admit it, but I have not a clue on what to look for when purchasing them, if they're ripe, what is a good deal. Is the skin edible?
I would like to purchase a good quality set of knives in the near future. I love food and cooking is a passion, but I'm no professional chef, so I don't really know what to look for. Does the weight and balance really matter? Should I just find something that fits comfortably in my hands? I would really appreciate some feedback on what to look for somewhere in the medium price range.
I was shown a fantastic and easy recipe for homesyle Kalua Pig and wanted to serve it next time with some Hawaiian side dishes. Unfortunately, I don't have access to poi or ti leaves or some of the other necessities needed for authenticity. Hopefully, some of you will be able to suggest some dishes or at least point me in the right direction!
I've had to freeze a lot of fresh picked blueberries so they wouldn't be wasted. I've added frozen berries to sweet breads and pancakes and have made syrups before, but I'd like to try something different. Anyone out there with great alternatives?
We've been trying to build up a storage of food for emergency purposes. Providentliving.org (click on family home storage) is from a church site, but is an excellent resource for emergency preparedness. What sort of foods would you store to add a bit of delicious to the basics of grains and rice?
This family-owned restaurant with nearly three decades of satisfying the burger cravings of San Diegans serves delicious charbroiled steak burgers.