I like the idea of adding beets to the carrots! Thanks!

Thank you. Thats just what the recipe that came with it called for:
http://daidueaustin.net/butcher-shop/...

Braising it seems to be the way all the other recipes are saying to do it though. Appreciate the feedback!

Those both sound great. I know it sounds horrible but my boyfriend bought some wonderful rabbit from a local butcher group called Dai Due. We aren't feeding any children so it seemed okay to me :)

Thanks for your help!
-Kat

Hey all,

I am making a roasted rabbit for Easter Dinner. What are your thoughts on what I should serve it with?

Should I stick with Herbed Mashed Potatoes and Roasted Carrots? Or do you have any suggestions that would spice up the meal a little?

Thanks everyone!
-Kat

I'm making a spring veggie soup and I just peeled some artichoke from the farmers market. I followed the instructions in the chow video. The is so much that is about to go into my compost though. So sad. Can I use the leaves/stems in a veggie stock? Or are they too bitter?

What are your thoughts?

Thanks guys.
-Kat

Hey guys! I'm heading to Santa Barbara on Thursday. Any recommendations on places to eat/drink? Any other things that I must do while I'm in the area?
Always appreciative of travel tips!

-Kat

Thanks knucklesandwich. I'll give it a try.

Very helpful. Thank you so much. I will look for this.

Not a bad idea! Thanks!

Hi fellow food lovers,

We are making a homemade Pad Kee Mao. Our first time to make fresh pasta for a thai dish so we are really excited.

Problem is I really am not the biggest fan of fish and oyster sauce. They are huge for thai sauces. I was wondering if anyone knows of a decent substitution for fish or oyster sauce in a dish?

Thanks for your help!

Hi food loving friends,

I have a ton of basil and I want to start "putting it up". I am planning on making this weekend a "pesto" weekend.

Does anyone have any great recipes for variations on the classic basil pesto (still using basil)?

What are your favorites?

Thanks!
Kat

Hi fellow chow lovers!

I just can't seem to perfect my jasmine rice. Does anyone have any tips for me? Recipes they care to share? Or websites that they have used for instruction.

I know it seems silly. Can;t get it to stop being a little too crunchy or too moist. Grrr.

-Kat

Thats a wonderful memory to have. I haven't fished much. That recipe sounds wonderful. Thanks!

I like the idea of the fresh herbs. Thank you.

Hello fellow chowhounders.

I am making Rainbow trout tonight for my man. I am thinking about just using salt, pepper and olive oil and oven cooking. I like tasting the fish. Any recommendations on other ways to cook/season it without killing the flavor?

This Rainbow trout is USA farmed. Good thick cut. Small scales.

Thanks!
Kathleen

Looks amazing! Thanks!

Wow guys. Thanks so much! I have heard great things about Prohibition Pig and both of the Bluebird restaurants. I am VERY excited about trying these places out.

Hey everyone! My man and I are heading to Vermont for a few days in August. I am looking for some restaurant recommendations. It doesn't matter where in the state as long as its GOOD.

We usually are looking for something that uses local ingredients (Farm to Table). Not picky though...just want a good Vermont experience. Trying to stick clear of tourist traps.

Let me know what you guys think!