SamuelAt's Profile
I bought a fresh basil plant in my supermarket - now I need ideas on how to use it!
Thanks everyone for the ideas. More are welcome!
I bought a fresh basil plant in my supermarket - now I need ideas on how to use it!
It is Genovese basil. Thanks for all the great ideas! I guess what I suspected was true...it is best used fresh in pesto and salads and sandwiches. Look forward to trying!
I bought a fresh basil plant in my supermarket - now I need ideas on how to use it!
I love Ensalada Caprese - but need some other ideas. How do you use it? I'm interested in recipes to cook with it as well as in raw in salads etc. Thanks!
Istanbul restaurant recommendations - been to the Kumkapi district? Other ideas?
This is all great info. I plan to visit Cibalikapi Balikcisi - it sounds great. And I will look up your recommendations too. Thanks!
Istanbul restaurant recommendations - been to the Kumkapi district? Other ideas?
Thank you! I will look up Cibalikapi Balikcisi. I am curious, why do you not recommend Kumkapi?
Istanbul restaurant recommendations - been to the Kumkapi district? Other ideas?
I love seafood and like the sound of this area as being a place to get some fresh local seafood in a lively waterside setting. Anyone been there and have a recommendation? Or should I go elsewhere? I will be in Istanbul for 2 evenings next month and would love some recommendations for Kumkapi, or anywhere else you liked. As background, my companion and I like everything and want authentic - whether it is a little pricey and fancier or inexpensive and fun. Thanks!
Texas Pete's "Hotter" Hot Sauce
Wow, Superbowl Sunday and I have been throwing the regular TP into my chili. Never saw the "hotter" - but would be interested. The regular I thing is pretty comparable to Tobasco - could see it used for wings, raw oysters, or as a flavoring in Chili etc. Good stuff.
Farmer's Cheese - what is it? And what to do with it?
Interesting! Sounds like a similar cheese to what I purchased. I'd be curious to hear how the recipe works out for you.
Scent: Oven dinners. Question for you: What has the all time best cooking aroma in your house?
I agree! For me, because I grew up with that - especially in cold months, that aroma spells comfort. I think I will be making that Sunday.
Scent: Oven dinners. Question for you: What has the all time best cooking aroma in your house?
No cheat at all! That sounds amazing and I can "picture" it!
Diced Garlic in a jar - a travesty or do you think it is OK?
The benefits are too small for Botulism. But if I may, I would like to point out to all the posters the OP is about pre-packaged, SAFE garlic. The discussion is a foodie one, not and FDA one.
Diced Garlic in a jar - a travesty or do you think it is OK?
Yeah, I will just go fresh. Thanks for the advice.
Scent: Oven dinners. Question for you: What has the all time best cooking aroma in your house?
I hear you. Roast chicken wins for me - when you bake a yam with it the scent is incredible!
Scent: Oven dinners. Question for you: What has the all time best cooking aroma in your house?
I am making Eggplant Parmesan and it smells absolutely amazing in my home. I'll even go so far as to say I am proud! It made me consider: is this the best cooking smell coming from my oven ever? Hard to say. Roast Chicken is high on the list. My mom made a beef stew that my cat would sit in front of the stove just to savor the smell of. Obviously, desserts fit the list too, but I was thinking of dinner items. But whatever. Right now the Eggplant is wonderful, but I think if I had to pick an ALL TIME favorite I would say a roast chicken and yams. What is your favorite oven cooking aroma?
Diced Garlic in a jar - a travesty or do you think it is OK?
Whoa Scrapironchef! easy! I do love garlic, and use fresh as well. I just don't cook every meal with it. My terminology was correct!
Diced Garlic in a jar - a travesty or do you think it is OK?
Agree Cheryl. I have found it pretty serviceable in most recipes. I don't know if I would bother to jar my own like some of the recommendations above. I would probably just but a new garlic knot first.
Been to Eisenberg's lately??
Did you agree with the postings on Menupages? Did you try the egg salad?
Diced Garlic in a jar - a travesty or do you think it is OK?
Interesting! I have never saved and frozen garlic. To be honest, I know myself; Instead of freezing and re-using I would probably just go out and buy fresh, but that is a great idea. The brand I have is Roland, and it has good flavor.
Best greek in nyc?
Interesting - I have always had good service. Once o twice I have had to flag the waiter for the check, but I don't mind that too much.
Best greek in nyc?
I found Kellari excellent on the several occasions I have been there. They have a beautiful collection of fresh seafood on ice, and if you order that or a lamb dish you cannot go wrong. They also have a fantastic bar. Overall, Kellari has a great stylish atmosphere and expertly prepared Greek food that goes from the basic and delicious to modern Greek.
My all time favorite however, and my vote for best Greek in Manhattan, is Molyvos. The Livanos family who run it are peerless - any one of their restaurants you pick is excellent (I have also been to City Limits and Cafe Meze (now closed) in Westchester, both of which are top notch.) Molyvos has superb traditional Greek (try the grilled Octopus, spreads, Moussaka, Lamb stews, or a grilled fish - all superbly prepared.) Desserts also play on Greek cues and are amazing. I have always left delighted.
For a more wallet friendly and delicious option Uncle Nicks on 9th Avenue is very good, although the service is pretty so-so.
I have heard Anthos is good and hope to try some time.
Enjoy!
Diced Garlic in a jar - a travesty or do you think it is OK?
I love garlic and cook with it every week or so. I found that often fresh garlic that I would buy would end up getting soft, sprouting etc., so with some reluctance on a night when I felt like an easy solution I bought the refrigerated chopped garlic in a jar to see what kind of results I would get. To my surprise, it seemed to work well enough, and on the lid of the jar was instruction about what amount to use vs. a fresh clove in a recipe. In general I am still a fresh ingredients purist, and I will buy fresh garlic in the future, but this worked well for me, and I may very well buy it again.
I was wondering what other Chowhounders experience with jarred garlic was?
Cooking for one.
For me, the biggest drag cooking for one is that sometimes you want to make a lasagna, beef stew, enchiladas, etc. and all the recipes for those feed 4 or more. Sure, you can quarter the recipe, but what fun is that?
Cooking for one.
Great ideas Preppie Food. I agree - mussels are a real deal and so easy to do. Plus, leftovers are amazing served cold with a simple dip (dijonaisse for example.)
Cooking for one.
I recommend you buy a chicken breast rather than a chicken, and bake a potato, yam etc. You can serve peas and chutney if you want to dress it up - and that way you are not left with a great deal of leftovers. I know what you meant about not wanting grade B microwaved leftovers...for me the only thing that works with that I will eat is usually Lasagna or something that freezes well.
Been to Eisenberg's lately??
You seem to agree with DuGee Davis on the menu pages post. I will have to check it out myself!
Been to Eisenberg's lately??
It's a great place. If you look them up in Menupages there seems to be a big debate about egg salad. Here are the posts:
http://www.menupages.com/restaurants/eisenbergs-sandwich-shop/
Some people rave. Other people seem to really hate it. I would be curious to hear what other Chowhounders think? I go once in a while and am curious to hear.
How do you feel about people who season food that you have carefully prepared?
I was. And leaving was not easy before dessert. She had a Yule Log.
How do you feel about people who season food that you have carefully prepared?
LOL. My reply will include the words "with regrets". Each holiday once a year is all I need!
How do you feel about people who season food that you have carefully prepared?
Right..Thew your story is a good one, and I meant that you agreed the Glimlets added to the situation. Perhaps a bad idea, and as your story outlines, only gave the A$$es the freedom to be more open.
I don't know if there was an obligation on the part of the hostess to invite the bad guest, but based on the nearly scripted sound of the insults being hurled between them, I guess they either secretly enjoy the sparring and seeing what the other says, or at the very least they go way back and therefore fight like old paramours.
How do you feel about people who season food that you have carefully prepared?
Thew & Alkapal I could not agree more. The final straw was when a gimlet was thrown in someone's face. I fetched my coat and left. I don't plan to attend "Easter in October".
