candypandora's Profile
Simple Recipes that are Incredibly Delicious!
Did you cut the tomatoes first, or just roast 'em whole?
New 'Menu Items That Need to Be Retired", 2012 edition...
Are those DOWNTON ABBEY CAKE POPS?!?!?!? lmao
Can I use after the sell-by date?
I've heard this, and I like the common sense approach.
Can I use after the sell-by date?
I just opened the package, and the meat definitely smells OFF. I just checked Cook's Illustr. and they say that the important thing is to use poultry within a few days of purchase; sell-by or use-by dates don't make a difference in taste testing...
Cookbook 101: List Some Fundamental Cookbooks (Suggestions Needed)
Harumi's Japanese Home Cooking is essential if you want to try cooking Japanese. Harumi Kurihara is like their Martha Stewart. This book is clear, comprehensive, and gorgeous!
Can I use after the sell-by date?
Got a turkey breast in the fridge. Sell-by date was 3 days ago. Should I toss?
Can I use demerara sugar in a chocolate chip cookie recipe?
I had a delicious cookie at Disneyland once that was made with some large-grain sugar. It had a very pleasing sugar-crystal crunch.
Since I am a big nerd, I would probably measure the demerara by weight, since the volume measurement will be off, since the crystals are bigger.
America's Test Kitchen/Cook's Country
I absolutely agree... I can't watch without keeping a mental tally of the dishes that each recipe requires getting dirty. Kills me. But I have tried some of the recipes; my husband does their roasted chicken and does indeed get shatteringly crispy skin. When I do use a ATK recipe, I still tend to use my own shortcuts anyway. Maybe that's what makes the show worthwhile-- certain techniques or ingredients provide a good backbone, even if you're going to "mess up' the uptight recipe by NOT GRINDING YOUR OWN PORK!!!
Another element that makes the show totally worthwhile, even if you never make a recipe, are those awesome equipment reviews and taste tests...
melted chocolate resurrection??
Hey-- what's this about brownies now?
We just had record-breaking high temps in LA, and all my Halloween chocolate, plus my super-select personal stash, is now ruined. I may try to re-temper using this 'seeding' technique, but what might be easier? Would it still be good in brownies, as frosting, melted then frozen into ice cream, or made into a soufflee?
Where to celebrate in Pasadena?
After MONTHS of searching, I was just hired at a new job in Pasadena. Where should my boyfriend and I go to celebrate? We live in the Pasadena/ East LA area. We're not vegetarian, but we are trying to take a "meat break" right now. I'm thinking somewhere special, but not ridiculously expensive (I have to make my unemployment check last till my first payday, which may not be till Oct.) Saladang Song would be perfect, except I am a little sick of that place... but along those lines... I know some Chowhound out there has a perfect place in mind! Thx
Do I skin the peaches?
I just know there's an expert out there who could tell me...
I am trying out vodka infusing for the first time with some lovely peaches from the farmer's mkt. I can't seem to find out if I should skin & pit the peaches. Asst. cook thinks I should, but I am thinking about how you always see peach pits in potpourri. Someone answer before I poison myself-
Zankou garlic sauce - mystery solved [moved from L.A. board]
I'm sure this link is long dead, but I wanted to thank the OP for this recipe, which I treasure and try to pass off as my own. It goes great on evaporated meats from high-tech streets~~~
Spring roll egg roll recipe
Was the hard shell you used rice paper, as in, for Vietnamese spring rolls? Because I don't think those are meant to be fried. Fryable spring roll wrappers can be bought in the refrigerated section of the supermarket, and don't need any prep.
Also, I am totally in agreement that it's best to deep-fry spring rolls. An oil thermometer will make this very easy to do-- I'd say 300 degrees is about right? And don't forget to wrap those suckers tightly and squeeze out all the air, otherwise the air inside will expand and they'll explode in the oil.
Finally, when I make spring rolls, I use bagged broccoli slaw, bagged shredded carrots, and glass noodles that are soaked but not cooked. The pre-cut produce is a bit of a cop-out, maybe, but I like to think that I'm reserving my energy for the rolling and the frying.
Have fun! Choc dii, as they say in Thailand!
Red Velvet Cake
Sprinkles = BORRRRRRRING!
For a Red Velvet cupcake to be utterly forgettable, something has to have gone terribly wrong.
Restaurants in Chiang Mai
I stayed in Chiang Mai for a week and took cooking courses from the Chiang Mai Thai Cookery School. (http://www.thaicookeryschool.com) I highly recommend these courses, even if you can only go for one day. (If at all possible, the day of the market tour is very special). It's a fabulous primer on Thai ingredients, and everything is amazingly fresh (once you use coconut cream that you've watched being pressed, it's impossible to go back to the can or box). They have a fruit course in the afternoon, and, again, introduce you to a range of exotic tropical fruits. The recipes they teach are all traditional and delicious, and it's 100% hands-on. If you have the time to devote to this, really, you've got to do it.
If you've already allotted out all your day-trip hours, at least hit the school's restaurant, The Wok. Again, completely fresh, traditional, delicious.
Choc di ka!
Hungry in Claremont
Don't forget Donahoo's chicken in Pomona (on Garey)! It may not be fancy, but those are some skillfully fried gizzards. And the ROLLS....
