blancadog1's Profile
Need steak without spending an arm and a leg in Marltown/Cherry Hill area
I'm on a budget and am looking for a venue worthy of a birthday celebration for my boyfriend. I'm not familiar with the area and need suggestions. Do you know of a good place to get steak during the week that won't destroy a budget? I'd love to find a byob . . .
Foods you eat strangely
I eat twix candy bars by discecting the chocolate carmel section off the cookie. I also do the same with my Aunt's toffee...I pick off all the chocolate and eat it first before eating the tofffee.
Food that Most People Love and You Don't...
I have to agree with beets for the same reason...the were forced on me as a kid. They also seem to grow a plenty in the organic farm that I have a share of. Yuck - it makes me popular with my coworkers who ask for them!
Need Sunday brunch recommendation in New Brunswick, NJ
Hello Chowhounds,
Once more, I did it again - offered to take someone out for their birthday in a place I know nothing about. This time, its Sunday brunch in New Brunswick, NJ. Can anyone recommend a place in New Brunswick, NJ that serves Sunday Brunch where we can get birthday mimosas? Any suggestions would be appreciated - its this Sunday...
Thank you!!
Please Comment - What to do about oversalted chicken?
The boss's wife fell and broke both of her arms and my midwestern values require me to take a meal over to their house. I settled on a sauted chicken with vegs in wine sauce, lemon pesto and a salad. I sprinkled both sides of the chicken breast with sea salt, then dredged in flour and sauted, added other veggies and wine and cooked to completion. But horrors! I tried the finished product and I had sprinkled way too much salt on the chicken. (I will never add salt before dredging again...) I don't have any more chicken in the house, or I would make it again, minus the salt. I already told them I would bring this over tomorrow. Is there anything I can do? Would you bring the salty chicken over? Any chance it might fade overnight?
Any and all advice and suggestions are appreciated!
What food processor should I get?
Thanks to all who replied. I used it to make pesto this week, and it just whipped right through it without a hitch and was done in record time with a great consistency! Smoothies are a little more challenging. Liquid shoots out of the sides when it is just getting started. I've started throwing a dish towel on it, and then go for the on button and that works nicely. The safety doesn't bother me. Its probably a good idea for me. I can be inpatient and have thrusted my share of wooden spoons into blades before they stop turning.
What food processor should I get?
Thanks - Consumer Reports was the other thing that I looked at that depressed me. The cuisinart that I bought wasn't even reviewed, so I don't know how it stacks up. I suppose I'll get it out of the box when I get my next supply of basil and give it whirl. The reviews suggest the safety on this is a pain.
What food processor should I get?
Tonight, in the middle of making a quadruple batch of my favorite pesto recipe, my third blender (in the last year) went up in smoke. I called my chef brother, who suggested I switch to a food processor. Fearful I wouldn't have my daily smoothie tomorrow, I raced out to get a food processor before the store closed and grabbed the Cuisinart Prep 11 Plus (Model DLC-2011).
And then I foolishly googled food processor reviews and don't know if I made the right decision... I just want something that won't burn up when I make a daily smoothie and large batches of pesto. There are so many manufacturers and models, and I can't figure out what would be the most appropriate? Will this work, or is there something better out there?
And could I use this to make pie crust?
Any comments, thoughts, suggestions would be appreciated!!!
