Archive for September 2016
I have a family member who is allergic to nightshades and the mint family, and cannot even tolerate spices from these families. We are supposed to bring a salad to a church pot luck this weekend, and I want to bring something that this person can eat, is hearty...Read more
What to do with one whole poached chicken breast?">What to do with one whole poached chicken breast?
When I'm in an Asian mood, I'll thinly slice the poached (I use bone-in) chicken, then mix with thinly sliced English cukes, scallions, and lightly steamed bean sprouts. Everything is kind of long and thin-cut, like a stir fry. Dressing is a mix of toasted sesame oil, lite...Read more
I'd like to make this recipe for braised brisket in tamarind-palm sugar sauce this weekend (it's from the excellent She Simmers Thai cooking blog). However, I had two questions: (1) I'm going to make this in a slow cooker (and I am not particularly picky about the texture of the meat,...Read more
The obsessive geeks at Cooks' Illustrated just published (five minutes ago) this interesting book on how to maximize the flavour of 50 popular ingredients:
I'd much rather read something like that than a recipe book, so for all I know, I may have been the first person to order it.
http://historybytheplate.com/teds-flavor-to-the-bone-fried-chicken/ Reading More May Cause Envy...Read more
I know there are many variations when breading using the Standard Breading Procedure. Usually items to be deep fried are dredged in flour, then egg wash and finally bread crumbs. Frequently seasoning is added to the flour or bread crumbs in the form of dried herbs or spices. I don’t...Read more
Hi everyone! I having birthday party next week. Does anyone have a simple and easy steak marinade recipe? (includes common ingredients) Thank for suggestion. Reading More May Cause Envy...Read more
I don't see how it matters if you precook them. They get cooked in the sauce. You have to bake about ten minutes longer. Even when I use store bought noodles I don't precook them. They are harder to arrange in the pan, but it's not fun handling warm noodles...Read more
2016 update - recipe for Momocho Restaurant coffee ancho shredded beef is available at this link http://blog.cleveland.com/pdextra/2010/04/cinco_de_mayo_recipes.html (link provided in 2011 by jjjrfoodie is no longer available) Reading More May Cause Envy...Read more
Bonjour mes amis! I'm planning on making the notorious tower of pâte a choux known as croquembouche. I've read that in order to stick the individual cream puffs together you're supposed to dip them in a simple carame. I wonder though, will the caramel turn crunchy when they dry. If...Read more