Recipes

Hi, I’ve tried Haagen dazs and other ice cream parlor and their brittle ice cream seems to melt streaks of yellow syrup with a nice chewable texture for the brittle. When I make homemade brittle to mix in my ice cream it remains hard. Any recommendations? I cook my brittle Reading More May Cause Envy…  

When does fresh corn begin to show up in supermarkets in the northeast? It’s grown in Florida and Georgia. I believe it’s a super sweet variety that holds its sugar for quite awhile. It’s not as good as fresh local sweet corn but it’s getting better every year. Reading More May Cause Envy…  

THAI CURRIES AND THAI CURRY PASTES
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Please don’t respond to this comment. For discussion of the dishes please respond to the original post. Reading More May Cause Envy…  

Im trying to do the same thing. Did you call them? How much was it? Reading More May Cause Envy…  

Hi guys!

I just found a package of chunked up goat meat at my super market. I’ve always wanted to try it, so I grabbed it. I want to cook some tonight. My question is: What’s the best way to cook it up? It seems pretty solid Reading More May Cause Envy…  

Let’s use this thread to share concise weekly dinner menus for each week in May. Will you be cooking with the Cookbook of the Month (COTM) crowd from SMITTEN KITCHEN EVERY DAY: TRIUMPHANT AND UNFUSSY NEW FAVORITES, by Deb Perelman? Or will you be inspired by the selected Reading More May Cause Envy…  

TAT’s tourist preference survey.
Just join the questionnaire for us to collect information
on the foreigner aspect toward Thai food.
Get a chance to win a prize of 26,800 baht total.

Link http://amazingthaitaste.com/questionnaire/ Reading More May Cause Envy…  

In my freezer is a pack of three small, pre-stuffed (I think) beef braciole(s) I got weeks ago on special at my local (chain) supermarket. I want to prepare them in some way, but I don’t have, and due to living alone without great income (much less great cooking skill), Reading More May Cause Envy…  

I mean totally blown-out wild rice – way overcooked and mushy. Or should I just cut my losses and not throw good ingredients after bad? Reading More May Cause Envy…  

Would like to do something simple with a local farm raised rabbit in the spirit of the season. Nothing braisey or tomatoey, and would like it to go well with a Provençal rose (Syrah Grenache cinsault) any ideas? Reading More May Cause Envy…