northside food's Profile
Simple method of preparing sweet potatoes
Toss with chili powder, salt and vegetable oil. Roast until brown and crispy, then squirt a little lime juice over them and serve.
Can't miss food in Raleigh?
I'm going to Raleigh next week for a convention. My schedule is pretty flexible. Anything to recommend an out of town girl from Atlanta? I eat all kinds of things, but I'm a sucker for soul food.
Help - I am awful at cooking breakfast
I was going to suggest this as well. We eat frittata for many meals, not just breakfast.
What do you pack in your kids' lunches?
I don't have a kid, but I do pack my husband's lunch for him. He gets a sandwich (usually ham and swiss) on either sourdough or rye, with arugula and mayo. Lately, I've been adding carrot sticks and homemade bread and butter pickles to his menu. He also gets a piece of fruit. If I've been baking (which isn't recently, its too hot!) I'll give him a cookie or slice of cake.
Today, he took leftover penne carbonara, roasted squash and a dish of seedless watermelon.
He claims his coworkers are all jealous of his lunches, because they all end up eating frozen dinners or fast food.
Moving to Roswell
Fickle Pickle is a nice spot for lunch, but it can be very busy. I like Rasa Sayang on Holcomb Bridge RD for Chinese. Thai House is also great for take out. Gorda Luna is a latin grill that just opened and it seems pretty good so far. There's a pretty decent hole in the wall at Da Cajun Kitchen, where you can grab lunch. And I like the bar at Relish for the cucumber lemonade spiked with Jack.
Storm shopping
I make sure I have flour, because I can make bread with that. I make sure I have something to make soup with, and perhaps some oats for breakfast.
Artisan Bread in 5: the pizza disaster
While I haven't had as big a flop as what you describe, I have had issues before with old ABin5 bread dough being "weepy" and hard to shape. It usually tastes good even if the results aren't pretty.
What's the best way to cook dry chic peas?
This soup sounds amazing. I think I'll make this tonight.
So Now That Christmas Is Over, What Are You Cooking?
I make a version of this with collards. We love it! It's my favorite light soup.
Recommend a cookbook for a VERY novice cook?
I second The Joy of Cooking, especially if you can find an older edition. I've been cooking out of the 70's edition since high school, and I find it indispensable. My other suggestion is the Better Homes and Gardens cookbook. I also had that one in high school and those two books taught me how to cook.
So Now That Christmas Is Over, What Are You Cooking?
I'm planning a pot pie with the leftover turkey. And I think I'll be continuing my experiments with vegetarian cooking that I started after thanksgiving. There's something about all the over indulgences of the holidays that makes me want to eat nothing but braised greens and lentil soup for a week.
HELP!! Too much ham!
Too much ham? No such thing!
We love ham here. I'll buy a spiral sliced ham just for the two of us and we'll eat of it for a week. Last week we had it with sweet potato casserole and creamed spinach the first night, collard greens and scalloped potatoes the next night. Then we had ham fried rice. Finally, I used it to make a giant thing of red beans and rice. We ate half and I'm freezing the rest for a night I don't feel like cooking. And this doesn't cover all the ham sandwiches my husband made for lunch and breakfast. I'm actually kind of sad its gone now, because I'd like to use some in scrambled eggs for brunch.
Ham bone, ham bone, have you heard?
This makes a slightly different soup, but once I used smoked turkey legs instead of a ham bone. Not quite the same, but we really liked it.
Ham bone, ham bone, have you heard?
I would never think someone serving ham at a formal meal was cheap. I'd think they were awesome. But then, I grew up with ham for Easter and on Sundays.
Dried apricots
Yeah, scanning the ingredient list, I know I'll never be able to enjoy it. Not your fault though! It is a very pretty looking cake and I'm sure someone less insane would enjoy it.
Dried apricots
I'm really not a fruitcake person. Dried and then cooked fruits skeeve me out. I'm very texture oriented with my foods.
Dried apricots
This sounds awesome. My husband is Chinese and we both love Asian foods.
Dried apricots
I bought a bag for a Thanksgiving recipe and only used a few. I hate the little bastards and my husband doesn't snack on dried fruit. What can I cook them with so he'll eat them for me? I've been chopping them up and throwing them in his oatmeal this week, but i think he's catching on.
DC Hound Looking for Good Eats in Roswell, GA
I just had lunch at Da Cajun Kitchen on Atlanta street. Excellent gumbo and the muffuletta was amazing. I definitely recommend this place.
Explain To Me Why My Boston Butt Is Tough, Please.
Boston butt is a cut that benefits from braising. When I cook it, I do it low and slow in my crockpot for several hours until it falls apart on its own. Your dad's advice to add a little water and cover it was correct. Roasting just doesn't work for this cut.
Swiss Chard
I added some to stir fried pork with peppers last night. It was great. I also eat it raw in salads. I pretty much use it where ever I'd use spinach.
Peanut Butter -- how do you eat it (and on what kinds of different foods)?
I've never stirred it into stir fries before. That's brilliant!
keeping cookie dough
I've done this when I have crazy amounts of cookie dough and I know we can't finish all the cookies. Its great!
Too frugal for Sourdough?
When I've maintained sourdough starters, I've always had to use up about half of it every couple days, otherwise it starts to die off. You have to keep feeding it, obviously, or it will die. but then you end up with a gigantic amount of starter that's mostly dead. The longer your culture lives, the stronger and more pronounced the tang will be. You can use your "discarded" starter for something else, like biscuits or pancakes and continue culturing for your rye bread.
What do I do with whey?
I made yogurt a couple days ago and I'm draining off the whey today so I can have the thick, creamy yogurt I prefer. What do I do with the left over liquid? It seems wasteful to dump it down the drain. I have a half assed idea of watering my plants with it, but I'm not sure that's such a great idea. Any ideas?
What else can I do with collards?
I'm having a hard time visualizing this one. What does it taste like?
