Play it by ear with with the whole sugar to liquid ratio...some people like things less sweet than others...have a tasting spoon by your side...don't burn your tounge!!!

A really simple recipe I like is juicing a carrot (maybe even buy good quality carrot juice) and reducing it with a little sugar or curry orange juice and then incorporating butter (maybe even a slurry) into it.

Good luck!

It depends what temperature the meat was left out at. If it was left out in a very cool place, maybe there is a chance it is okay. I've been known to eat stuff I retardedly left out overnight...haha.

Brazen Fox is a beautiful place. Almost brasserie-esque in its interior design. I ate brunch there a few weeks ago and I had the shepard's pie. It was made with beef, not lamb. The mashed potatoes seemed to be powder based (and virtually unseasoned). Definitely not nothing special, however, I would like to give them another chance for dinner sometime.

I respect that Jackie's Bistro is a family run business and I do respect their attempt at trying to recreate the feeling of a real "french bistro". The service was very pleasant. The food I found to be mediocre...which I could have dealt with if I didn't have to go through a half an hour of jaw pain due to MSG...I found this to be very uncomfortable and I couldn't get the check fast enough.

Dear Message Board,

I grilled some flank steak today in celebration on Labor Day. However, my family and I didn't finish all of what I cooked (about 1/3-1/2 of a steak leftover).

I was wondering if anybody had any ideas of how I could reuse this steak in a different way...I was thinking of making a BBQ out of it...Is flank too tough a cut for that?

Any input or ideas would be greatly appreciated!

Dear Message Board,

Thank you so much for your replies! You have raised some good points!

Dear Message Board,

I've been purchasing Sabra brand humus from the supermarket for the last year or so. I find the smooth and creamy texture of Sabra is only surpassed by its totally awesome flavor...my favorites are roasted red pepper and lusciously lemon.

I was wondering if anybody had a recipe or a method of achieving that great texture and consistency Sabra has so excellently demonstrated. Can this only be achieved by the experts themselves?

I know what you mean about the peppers.

I was messing around in the kitchen today and plated the same dish in two different ways. If anyone has any constructive criticisms or advice on how I could do things better, please post your responses.

It is the the most recent post on this site:

http://foodunderworld.blogspot.com/