sweetpotato's Profile
restaurant in New Jersey very close to Wallington or Wood-Ridge? (or nearby )
I'm looking for a finer dining establishment to take my Mom to a nice lunch on a Saturday in a couple of weeks, very close to her neighborhood in Wallington. Chinese, American, or Italian food
would all be good choices. Thanks in advance!!
what do you have in your kitchen "junk drawer"?
I seem to have two junk drawers in the kitchen, one for pens and paper and the other full of
kitchen items like a pizza wheel, apple corer, serving spoons, skewers, cake knives, etc. What's in yours?
how sweet is too sweet for homemade whipped cream?
I love making whipped cream in my mixer.....couldn't be more simple and delicious.
I was curious to hear how much confectioner's sugar you all use when you mix, say, two pints of heavy cream. I also add a tablespoon of vanilla.
Thank you, have sweet holidays!
hey home cooks,the holidays will be here soon!
Christmas and Chanukah will be here before we know it !
What cooking related item would you like? (I'm not buying, I'm just asking, LOL)
Crackers
Some crackers are wrapped in plastic, others in waxed paper, so you're right on both counts!
Can't answer your question about the packaging process, sorry.
freezing fruits and vegetables
I don't believe it's possible, but I'm curious to see what others have to say.
green beans
My family likes green beans but sadly I have been very uncreative with them. My best green bean dish consists of blanched green beans sauteed in a little butter, freshly ground salt and pepper, lemon juice and scallions. Do you have any favorites? Just as a side note, my preference is to not add a lot of calories, so I would prefer not to add crumbled bacon, etc. Thank you.
bacon drippings
I found what looks like a good recipe for jambalaya, yet it calls for four tablespoons of bacon drippings. What can I use as a substitute that will not bastardize the dish? Thanks!!
smoked paprika
How does this differ in taste from the basic paprika you would put on deviled eggs?
Does it have a smoky flavor?
cooking apps for the I Pad
I will be getting an I Pad soon, and was wondering if any of the cooking apps are worth installing
(and the purchase price, of course).
Thoughts? Suggestions as to which ones are great?
I'll never get rid of my cookbooks, just wondering if any apps would complement them.
Thanks, guys, Sweetpotato
Komachi knives
Thank you so much for the bevy of information. I am going to pass on these knives.
Thanks for your opinions, your research, AND your expertise!!
Komachi knives
Thank you, Dave! Yes, those are the knives. Do you have an opinion on the coated carbon?
Komachi knives
These are colorful knives with what I imagine is a ceramic blade.
I have several sets of good knives, but would like to try just a couple of the ceramic.
I had one ceramic knife years ago (different brand) and dropped it on my ceramic tile floor and it was a goner. Amazon has the Komachi knives for what looks to me like a very reasonable price.
My questions : anyone have any experience with this particular brand? Do you recommend them?
And then a more generic question: I am debating between an 8 inch chef's knife and a 6 1/2 inch
chef's knife. Then I will also get a paring knife. Which would you choose, between the 8 and the 6 1/2?
Thanks so much! This board is wonderful. Happy cooking!
Sweet Potato
your favorite olive oil?
I'm nearing the end of my bottle of Bertolli extra virgin olive oil. I was just wondering if any of you foodies have a fondness for a particular brand of store-bought olive oil.
how long does it take?
I made my in laws a tray of lasagna (in a glass baking dish, if that has any relevance) to take home with them after our Thanksgiving meal. It's in my freezer right now. I want to transfer it to the fridge so that it will be fully defrosted when I give it to them. Can anyone please tell me when I should transfer the lasagna to the fridge?
Thanks, and happy Thanksgiving, foodies!!
Glazed Carrots?
I use a few tablespoons of butter and some maple syrup. It's a big hit around here!
your opinion? noodle pudding
I plan on making a noodle pudding as an extra dish this Thanksgiving. My question is this; would
you serve it hot, or cold? It tastes delicious both ways. What do you think?
Thanksgiving dinner worthy of gobble gobbling ?
Can you please share what you'll be cooking for your Thanksgiving dinner? I'm looking for some new ideas this year.
I am particularly interested in a great salad or green vegetable. I made a mixed green salad with pecans, cranberries and sliced pear last year, but it was very lackluster.
Mexican appetizer -- NOT: tacito, guacamole, salsa, chips, quesadilla
How about ceviche??
2 cups chopped cooked shrimp meat
1 cup chopped red bell pepper
1 cup chopped fresh pineapple
1 avocado, peeled, pitted and chopped
1/2 red onion, finely chopped
1/2 bunch cilantro, chopped
1 clove garlic, minced
1 serrano pepper, minced, or to taste
2 limes, juiced
salt and pepper to taste
Directions
Stir the shrimp, bell pepper, pineapple, avocado, onion, cilantro, garlic, serrano pepper, lime juice, salt, and pepper together in a glass or ceramic mixing bowl until evenly combined. Cover, and refrigerate 1 hour before serving.
Hungarian Goulash--make a day ahead?
also...I have used sweet paprika but I also have smoked paprika. Did I use the correct one? What would you all use the smoked paprika, on?
Hungarian Goulash--make a day ahead?
I hope you have an absolutely WONDERFUL birthday! You can be sure that the food will be great :-)
Funny I should see this posting today, as I just finished putting goulash in my crockpot. I was interested to find that the recipes from this thread do not mention sour cream. I add a cup of sour cream at the end of the cooking time. Is sour cream an item that is not usually in goulash?
copycat recipe sites
Anyone have some favorites? I love making food that tastes like restaurant food.
Italian cheesecake
I've found a few recipes that look doable but was just wondering if anyone had some
tips (and/or an AWESOME recipe) for me?
texture vs creaminess
On shows like Top Chef, I often hear the tasters complaining that a dish doesn't have
texture. What does that mean, specifically? I have an idea of what "texture" would feel like in the mouth, yet I also hear so many shows describing their food as "creamy". My assumption is that
"creamy" is the opposite of "having texture"......but certainly they are describing a dish as
"creamy" in a GOOD way.
Do all dishes HAVE to have texture to be good?
Can you give me an example of something, say a sandwich, that has texture, versus a sandwich that does not?
(hope this makes sense to someone, LOL)
Thanks, Sue
Mystery ingredient in Szechuan long beans with minced pork?
Is there any chance you will share your recipe with us, Colonel ?
what is this ingredient?
and the winner is, LOL...zha choy !!! That's EXACTLY what it looked like in the dish.
Thanks so much, everyone.
Sue
