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Kettle corn IS vile, though. So is caramel corn.
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Apr 17, 2015 17:46
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I still don't understand how it takes someone more than 2 minutes to scramble a loving egg.
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Apr 22, 2015 21:49
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Steve Yun posted:California has lifted its ban on foie gras, and I'm going to go buy some this weekend. Make this. 
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May 1, 2015 19:48
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They were pickled green strawberries and they were delicious.
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May 1, 2015 22:55
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22 Eargesplitten posted:I had never thought of that. I think. ill go out and get a spare tray. Or go buy a bunch of cheeses and stretch your palate. Or make red sauce. Or coq au vin. Or something.
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May 2, 2015 21:44
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What should I do with a lamb shoulder?
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May 20, 2015 20:43
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twotimer posted:what a strange recipe. the bit about adding 'mashed and whole berries to the batter, stirring just to combine' is suspect. where i come from, purple muffins are thought of as being amateurish- something a housewife creates by accident. i reckon you should push the blueberries into the batter after they have already been portioned into the muffin tins. that will keep the muffins from turning purple. That's stupid, who cares if they're purple? Shove in as many berries as will fit. Housewife my rear end.
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May 30, 2015 21:52
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What goes with merguez?
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Jun 15, 2015 22:26
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KettleWL posted:Couscous, tomatoes, onions, zucchinis, mushrooms. I know a lot of dishes with it use some type of sweet - golden raisins, dates, apricots, etc. in the North African line of cooking, but for my money Merguez is just really drat good sausage and should be used with whatever the hell you like. Traditionally it's Southern and Eastern Mediterranean cuisine. I ended up serving them with that corn salad I posted in the chat thread and a pile of arugula.
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Jun 20, 2015 00:13
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Deviled eggs with crab are loving amazing.
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Jun 20, 2015 22:23
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AVeryLargeRadish posted:Check the flavor, if it's a little weak you can add a bit of salt to perk it up but if that does not fix it your probably screwed. Only other thing I can think of would be to bloom some more curry spice in some hot oil, add the curry to that, let it simmer for a while and hope that it all incorporates well. I've never tried that so YMMV. This should work. Just add more flavors.
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Jun 21, 2015 00:08
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Serranos ought to be quite a bit spicier, yes.
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Jun 24, 2015 08:07
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d3rt posted:True, the other one without cream is gross. No, this recipe is true and correct and delicious. If you think it's gross, you made it wrong and scrambled the egg or something. It's true that the site could use some cleanup though. Maybe a GBS Cooking archive.
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Jun 24, 2015 18:21
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Turkeybone posted:I brought the ATK German potato salad recipe to work, and it persisted as a side to the sausage plate for like 6 years: I make a similar thing except no sugar, with seasoned rice vinegar, 3 or 4 hard boiled eggs, and lots of paprika and cayenne. Mmmmm.
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Jul 14, 2015 04:05
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Thanks to a CSA I have a poo poo ton of red bell peppers and sweet potatoes, neither of which I really like. I have already souped and stewed. Besides just dicing the bells and hiding in salads, any other ideas?
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Oct 11, 2015 01:45
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Chef De Cuisinart posted:Ferment the sweet potatoes with jalapeños, garlic, and onion. Enjoy the best salad accompaniment. This sounds weird and interesting. Recipe?
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Oct 11, 2015 03:48
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Renzuko posted:Anyone got a decent boozy eggnog recipe I can make? I'm going to buy some swing top bottles so I can just use those to store it in the month and a bit until christmas.
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Oct 25, 2015 20:41
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General Venereal posted:It's not gonna be a tofu cake, just a cheesecake with lactose-free butter and lactose free cream cheese. That sounds like a whole list of bullshit. Just poison them.
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Oct 31, 2015 23:45
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Oh, and no citrus of course. But it's part three of a dinner I've planned for my friends' tenth anniversary, which currently consists of "tear and share" garlic bread with artichoke soup and crisped parma ham, boeuf bourguignon and cheesecake. I'm not the most advanced cook, but these were the best I could come up with considering I'd like to prep as much in advance as possible, and given the allergies:
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Veskit posted:What should I throw into a tomatillo green salsa besides some onion, lime, garlic, and something to heat it up? Don't forget salt.
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Nov 1, 2015 01:11
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Veskit posted:I thought that was just a default round these parts. And pepper of course! Just making sure!
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Nov 1, 2015 02:33
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Bagheera posted:Best way to make a pitcher of margaritas or other Mexican cocktails for a dinner party? There is no substitute for fresh lime juice, period. Make a friend help. If you juice them ahead of time, store in an airtight container in the fridge because the flavors will start to go off immediately. You can't do it the day before. For a pitcher that serves 5, mix 250ml good 100% agave tequila, 100ml fresh lime juice, and 150ml agave syrup diluted with water to about 50/50, and a shitload of ice. You may need to adjust to taste based on lime quality. Do not make this ahead of time, do not add Cointreau or any other orange bullshit.
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Aug 16, 2017 17:52
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Interesting. I wouldn't have thought that. Kiss Kiss Bang Bang posted:I got one of these and haven't looked back. I only even use it for margaritas in the summer and I still think it's paid for itself. Hello, wish list.
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Aug 16, 2017 23:55
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