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Where's a place for one last good meal near BWI?

Flying into BWI to visit family in Southern PA. Looking for a recommendation for a place to go for lunch for one last good meal to tide me over before being in the food wasteland that is family's cooking for 4 days. Not planning to go into Baltimore and am planning to drive the 195, 695, 795 route up to PA. Thanks in advance for any help!

Dec 22, 2011
grubn in Washington DC & Baltimore

Recommended Ethiopian Restaurants in SEA?

I also think Altaye is awesome. I had felt that many of the other Ethiopian restaurants had started to settle into not quite mediocrity, but the food started to become all the same and sort of average. The owners at Altaye are very accommodating and sweet, and the food is really good. Highly recommend the lamb.

Oct 18, 2011
grubn in Greater Seattle

Where can one purchase hog casings?

Bob's Meat in Columbia City. http://www.bobsqualitymeats.com/

May 04, 2011
grubn in Greater Seattle

Seeking canning (eating?) advice for jam

About 3 summers ago, I was a little overzealous with the jam making and I have about 3 dozen jars of blueberry jam left. Is it still ok to eat?

I've done some internet searches on the question, and the feds say toss after a year but considering their stance on things like eggs, which I regularly ignore without ill health affects, I'm wondering if I actually need to throw them away. The jam *looks* fine and the seals are still intact . . . the inner thrift in me is loath to throw them away, but a hospital visit is obviously more costly (in many ways, not just $$).

Thanks in advance for any advice!

Aug 03, 2010
grubn in Home Cooking

What do I do with 2 cups of homemade mayo . . . [moved from General Chowhounding board]

Brilliant! That's exactly the type of thing I was looking for!

Jun 10, 2010
grubn in Home Cooking

What do I do with 2 cups of homemade mayo . . . [moved from General Chowhounding board]

I made a batch of homemade mayo, not realizing my partner already did the same. Now we have 2 cups of homemade mayo and I'm wondering how we can use it up before it goes bad, since there is only one person in the house that actually eats mayo (and that person is not me). But I hate to waste anything, even stuff I don't like. So I'm looking for suggestions! Thanks!

Jun 10, 2010
grubn in Home Cooking

Making pancakes while camping: campstove or charcoal BBQ???

If you have a Coleman 2-burner campstove, Lodge makes a reversible cast iron griddle (one side is flat and one side is ribbed) that fits perfectly across the 2 burners which works well for pancakes. Since you have 20 people, it might be nice if you had more than 1 stove set up because otherwise, you'll be cooking forever.

We like to make modified s'mores (with vegan marshmallows for me and regular marshmallows for usually everyone else) with Petit Ecoler cookies (Little Schoolboys). There are milk and dark chocolate versions. And the chocolate melts way better!

May 28, 2010
grubn in Home Cooking

Help! My candied lemon peel tastes like . . . seafood !?!?!?!?!?

Thanks for your thoughts. I used an All-Clad pan - pretty sure the pan isn't the problem. Sounds like "user error." I'll try again, moderating the heat. Thanks!

May 26, 2010
grubn in Home Cooking

Help! My candied lemon peel tastes like . . . seafood !?!?!?!?!?

So strange. Although I'd never made candied lemon peel before, the process seemed really straightforward: boil peel, strain, boil again, strain, simmer in sugar water & lemon juice, dry, roll in sugar. In the end, it tasted really weird, not what I was expecting -- in the words of my partner, "throw that sh*t out, it tastes like oysters." Advice? Thoughts as to what happened?

May 24, 2010
grubn in Home Cooking

Which Herb/Spice Do You Use the Most?

This sounds like my household! I'm with you on the Gochukaru (& gochujang), sesame, garlic and green onion!

Apr 20, 2010
grubn in Home Cooking

kung pao _________ recipes

My personal preference is fried tofu for Kung Pao Tofu!

Apr 20, 2010
grubn in Home Cooking

Meat-free Easter dinner ideas

This is the Easter Menu from The New Vegetarian Epicure by Anna Thomas (by the way, one of my most favorite vegetarian cookbooks of all time):

Crostini w/ Eggplant and Olive Relish
Spinach, Green Garlic and Mushroom Pie (more like a calzone in style)
Painted Eggs
Beet Salad in Raspberry Vinaigrette
Onion and Thyme Flan
Roasted Asparagus w/ Herb-Roasted Baby Potatoes
Yogurt Cheese w/ honey
fresh strawberries
Hot Cross Buns
Easter Baba
Gypsy Mazurek

Mar 26, 2010
grubn in Home Cooking

Looking for a really awesome Pulla recipe!

I have a serious craving for Pulla -- the Pulla of my childhood made by the Finnish grandmothers in my town. (There was one particular grandma whose Pulla was widely acknowledged as the best, but she took her recipe to the grave.) I'm on a quest to recreate it as close as possible - flavored with cardamom and tender and moist. If any of you are wiling to share your family recipe, I'd be so grateful.

Thanks in advance!

Mar 26, 2010
grubn in Home Cooking

Weekend of 11/2-3-4...what did you cook?

Sorry to respond so late! I'll post the recipe when I get home. I know it might be too late, but you'll have it for future reference!

Nov 14, 2007
grubn in Home Cooking

Soy milk instead of regular milk

Do you have plain (unsweetened) soy milk? I think it's a better substitute than vanilla. The vanilla soy milk is sweet.

Nov 13, 2007
grubn in Home Cooking

cardamom coffee cake-- advice, please ;)

I don't know about either of those recipes, but I recently made Dorie Greenspan's cardamom coffee cake, which was really delicious. The woman's day recipe sounds similar.

Nov 13, 2007
grubn in Home Cooking

Weekend of 11/2-3-4...what did you cook?

Yum! Lots of tasty sounding food in previous posts. Let's see . . .
Friday - Kabocha torta, chestnut soup, and baguettes. Saturday is a blank. Sunday (yesterday) - Cardamom crumb coffee cake, char siu bao, red bean bao, cucumber and chile salad.

Nov 05, 2007
grubn in Home Cooking

square chocolate sprinkles

thanks! funny website. I like how every product is displayed on the exact same piece of mickey mouse bread with a bite out of it!

Jul 23, 2007
grubn in General Topics

square chocolate sprinkles

I recently had a chocolate cupcake topped with tiny square chocolate sprinkles. I'm totally enamored. The sprinkles actually tasted like real chocolate and were paper thin. Has anyone seen these for sale before or does anyone have an idea for an online source? I've tried to google for these but haven't had much luck. Thanks.

Jul 22, 2007
grubn in General Topics

Poundcake bread pudding?

Last night I made Flo Braker's Cornmeal Poundcake. The recipe called for 8 oz of milk, I ended up putting in only 5.75 oz. (Um, can you tell that I work with numbers for a living?). The cake tastes pretty good, but the texture is definitely off. It's dry and crumbly. So I'm wondering if I can save it somehow? I don't want to make a trifle. I was thinking maybe a bread pudding? But is that too rich? Does anyone have a good recipe?

TIA!

Jun 07, 2007
grubn in Home Cooking

Cheap homemade party favors

This was the only one I could get to upload . . . but I think you can get the idea.

Jun 04, 2007
grubn in General Topics

Cheap homemade party favors

My friend made coasters out of ceremonial Korean fabric in traditional colors, which I think were just really made from leftover scraps from the wedding costumes. I use them all the time! I generally think favors are a little funny, and I hardly remember any favors that were given out, but the coasters are my favorite to date (except for the box of fresh super delicious california apricots at one wedding, but obviously I still don't have those). Let me know if you want me to post a picture of the coasters.

Jun 04, 2007
grubn in General Topics

What "Asian" cuisine to start with?

Oh good. You can additionally wrap the ring in foil so that the heat is being directed to the wok and not escaping out the holes on the side of the ring (which of course, those holes are necessary when using on a gas flame)!

Mar 16, 2007
grubn in Home Cooking

What "Asian" cuisine to start with?

You CAN use a wok on an electric stove! It is admittedly easier and nicer to have gas, but you can make do with electric. When I used live in a tiny apartment with a crappy electric stove, we would make a ring out of aluminum foil that was slighly larger than the burner that the wok could sit on and also would insulate the heat from the element so that more heat would be directed to the wok (this was actually my SO's invention). And definitely start with dishes you like the best. It will be fun for you to go searching for lots of different ingredients and then you will also see other things that will interest you and you will want to try. I was was sort of in the opposite situation--being Korean and very intimidated by French food (still am actually).

Mar 16, 2007
grubn in Home Cooking

What's for supper tonight?

"Fusion" night: Haemul pajeon, kim chi, rice, baby lettuce salad with roasted yellow beets, and apple pie.

Jan 18, 2007
grubn in Home Cooking

Vegan Dinner Party Ideas please :)

Also, check out the Post Punk Kitchen website for other ideas.

http://www.theppk.com/

Jan 17, 2007
grubn in Home Cooking

Vegan Dinner Party Ideas please :)

This is a super simple vegan chocolate frosting recipe and it's amazingly delicious. And there's no shortening or margarine in it, so it's not greasy. (Bonus!) I was skeptical the first time I made it (tofu in frosting?), but it's great. I made a 3 layer vegan chocolate cake for a mixed vegan and non-vegan dinner party, and everyone was happy. (The 3 layer cake is pretty impressive too -- let me know if you want that chocolate cake recipe-it uses cocoa.) I can't remember the exact original recipe, but this is pretty much what I do:

Approx 12 oz or so dark chocolate
1 package firm or extra-firm silken tofu (Mori-nu brand - light is ok)
1 tsp vanilla

Chop chocolate into chunks. Crumble tofu into a medium-sized sauce pan and add chocolate. Heat gently until chocolate is very soft, but not melted. Dump everything into the bowl of a food processor. Process until smooth. Cool until frosting is a spreadable consistency, then slather on cake.

Jan 17, 2007
grubn in Home Cooking

Anyone looking for a great mandoline?

I bought that same one from Costco and I had to return it. Initially, I was really psyched about it because it seemed really heavy and solidly constructed. However, I found the blades to be dull and the julienne blades and the slicing blade do not line up properly, so food is continually catching on it, and I always felt like I was perilously close to hurting myself (even with the guard in place) due to the amount of force required to operate it. When I returned it, the person at Costco said she had done another return for a customer who said the same thing. So, I'm still looking for a good mandoline. (I've also tried a Benriner, but that did seriously injure 2 people in our kitchen, so that's not an option either.) Let me know if you have better luck with yours -- maybe I just got a lemon.

Jan 16, 2007
grubn in Cookware

What would you do with a hundred kisses?

My SO's very sweet nephew (he's 8!) gave us a huge tin of Hershey's kisses. I'm not particularly into eating them straight -- I remember liking them as a kid, but they don't really appeal to me anymore. A friend suggested I make those peanut butter cookie things with the kiss on top, but I don't like peanut butter . . . so, any other good ideas for using them?

Thanks for your thoughts!

Jan 12, 2007
grubn in Home Cooking

Granola - what happens if you use less fat than a recipe recommends?

Thanks for the tip on the affect of heat on flax seeds. Once I added them towards the beginning, and they actually popped all over! I don't think the flax seeds actually get cooked--just warmed a little when they are put in right at the end. But maybe I'll start adding them after the granola has cooled so I can get maximum benefit. Thanks!

Jan 09, 2007
grubn in Home Cooking