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In Season: Figs
Where I live there's not much of a culture about figs, so it's unusual to find them. But they are goood with manchego cheese and walnuts, thank you family.
baked potato's skin
I mash them whole, (weird?) + some caramelized onions, love it.
Using Apple Sauce In Muffins?
I'm guessing for sugar it depends if the apple sauce is store-bought (some are sweetened) or homemade, so you can start cutting back on the sugar, I'd start with 4 tbsp. I usually use the same amount of fat that's being called for in the recipe and substitute with apple sauce. You can also do half oil/butter and half apple sauce. I did that with some carrot & apple muffins. But I'm not home, sorry! (Not very precise, I know)
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Cake Wrecks, The Book: An Interview with Creator Jen Yates
That site is unbelievably funny, I do my best to see it weekly. There are so many cakes than can cheer you up (If you're not the one who ordered them, that is).
In Season: Figs
Where I live there's not much of a culture about figs, so it's unusual to find them. But they are goood with manchego cheese and walnuts, thank you family.
baked potato's skin
I mash them whole, (weird?) + some caramelized onions, love it.
Using Apple Sauce In Muffins?
I'm guessing for sugar it depends if the apple sauce is store-bought (some are sweetened) or homemade, so you can start cutting back on the sugar, I'd start with 4 tbsp. I usually use the same amount of fat that's being called for in the recipe and substitute with apple sauce. You can also do half oil/butter and half apple sauce. I did that with some carrot & apple muffins. But I'm not home, sorry! (Not very precise, I know)
Food at the Harry Potter Theme Park in Orlando
Butterbeer! Though I would love to see their USDA approved version of chocolate frogs.
Watch It with Us: 'Top Chef Las Vegas,' Ep. 4
I really thought Michael V. and Jennifer C. were going to win the team challenge hands on, they seemed to be both quick, work alike and in sync.
Sneaking food into movies
Not to sound annoying, but I think I'm actually good at that. I do remember the time I had to make room for the churros in my bag and made my male cousin hold it. (Unfortunately, they forced my uncle who had the second batch eat them before he entered, shame).
Breakfast, the most important meal of the day? Really?
It happens to me too, I love breakfast (not always eaten around 6-9 am though), irrational love for pancakes perhaps. I'm not a doctor, biologist or anything of that sort. I will tell you though that I'm generally in a better mood and more focused on classes since I started eating something in the morning (a few times it's actually pancakes).
Teen Foodies
I now it's late, still, for another opinion: it's not so bad being by oneself. There's certain autonomy in the kitchen attached when you're alone. Cook for family and teach people new stuff, it always works!
(FYI, nowhere near the philadelphia area right now).
what to do with Grappa?
You can drink it in coffee, espresso preferably, or alone; and as far as everyone in my family including me goes, it needs no refrigeration. Cin cin!
Entenmann's cake? In Recipes? Seriously?
I've never tried an Entenmann's cake, but I believe Grace Kang did an excelent job delivering a funny yet all-purpose post. And most people can relate with good memories from food that is not so... praised.
Hot Dog of the Week Art Prints for Sale
They're so great, but I'm not currently at the US...
Portugal- Ideas, Suggestions, Tips?
This might help:
http://www.seriouseats.com/talk/2009/02/traveling-to-portugal-what-food-cant-i-miss.html
They didn't mention Pastéis de Nata though, be sure to eat one of those, still warm from the oven...
A friend is portuguese and is currently there, so sorry I can't reach her. Be sure to eat their salted cod!
Ed Levine's Serious Diet, Week 80: Remembering Our Serious Eater Beagle Brass
I'm sorry. I've been there before. I think it's a fit feeling to know he's in a much better place now. The way a dog becomes more than a companion and changes your life is priceless.
Behold the ChefStack Automatic Pancake Maker
If I had $3500 in my pocket I'd feel the urge to buy one right now...can't explain myself. But thinking it through, it must kill some of the fun in making pancakes...
Popcorn: Do You Err on the Side of Unpopped or Burnt?
I make mine in a bakery bag or brown bag and then in the microwave. I like to think it's more on the well, natural side... I USED to think nobody liked burnt popcorn, but I guess I was wrong! I am an unpopper myself, but not entirely on purpose, I always end up with those kernels at the end.
Cook the Book: 'Burger Bar'
LOTS of pickles, goat cheese, caramelized onions, chipotle sauce, pesto, cheese, tomatoes, onions (doesn't matter which kind), ketchup, and mustard is essencial.
Do you ever make ground beef with the food processor?
I make ground beef with the kitchen aid attachment, you can choose the thickness of the grind by changing the plates. The pulse method in the food processor should work but I've never done it; maybe try again, and if you're still not pleased with the result, buy a meat grinder or attachment or whatever suits.
I trust ground beef at home more than any, because I know what I just placed there...so yes to the medium rare burger!
My own farmer's market booth...
That's really great! Congrats! Perhaps a great array of teas, I sugest. But yes, fill out the gaps; go see what the near booths have and need. Keep the bakery idea if possible, it always gets me in, even if just to see.
If I could eat anything right now, I'd pick _________.
A big soft pretzel with melted cheese and mustard, or if we're in the sweet scenario a true red velvet cake or lemon meringue pie; maybe gazpacho...
I tend to ask that question too, how cruel.
Do you like your chowder: thick or thin?
I remember the only (hence best) NE style clam chowder I've had in my life, it was at the Museum of Fine Arts in Boston, when they were featuring the "El Greco to Velazquez" exhibition. Perfect balance between thick and thin, with oyster crackers, just awesome (as well as their gazpacho).
Serious Pancake Problems -- HELP!
20 minutes? I don't know, I'd try a different recipe though; If it's still mushy in the center then it's the cooking method. But yes, that can happen if the heat is too high.
In Great Ideas: Breakfast Polenta
Not that this post is lacking in terminology, but I know someone who calls it "funche"; I made it about two weeks ago, however, I used the recipe of Joy The Baker (which is...the same one!).
Worms in fish!
Oh no, I read this on my way out, some friends were at a local japanese restaurant (that has "arguiles" or some sort of smoking pipes, I still don't get why), needless to say I started thinking about the grill/barbeque thing that was going on in my house and rushed home...
5 dozen eggs in the house
You could make some angel food cake, sponge cake, macarons, meringues (I second all the above!), and make LOTS of lemon curd or custard (which you can use to fill the previously mentioned Boston Cream Pie, that also requires some eggs in the making). The great chain of using eggs!
(I'd probably use them in making pancakes or waffles every day, to be honest).
Or make 5 "quesillos" (like a flan, or custard) with those eggs.
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That site is unbelievably funny, I do my best to see it weekly. There are so many cakes than can cheer you up (If you're not the one who ordered them, that is).