aidam.'s Profile
CHOW Recipe Lab #3: Coleslaw
Hi, guys. Greygarious and smtucker, do you have specific recipes you would be interested in participating in? We're always open to suggestions.
thanks!
CHOW Recipe Lab #3: Coleslaw
Here it is, May's recipe lab! This time our focus is on coleslaw since summer's just a few weeks away. The first draft of the recipe can be found here - http://www.chow.com/recipes/23356 -- so give it a gander.
You know the drill, but just to review: Take a look at the recipe for specifics, please cook it up and weigh-in on everything (we'll check in regularly too), and post your ideas for improvement by next Friday, 5/15. We'll have the second draft up for you shortly thereafter. (For details on how to participate in CHOW Recipe lab, check out this thread, http://www.chow.com/topics/604269)
CHOW Recipe Lab #2: Turkey-Pork Meatloaf
Hey, everyone.
We went back in the kitchen, tried the tweaks I mentioned, and it's absolutely delicious!
Here's the final version: http://www.chow.com/recipes/18901
Thanks again for all your comments and feedback. To embrace the hot weather to come, we'll be doing coleslaw come May so check back in a few weeks for the 1st draft!
CHOW Recipe Lab #2: Turkey-Pork Meatloaf
Hi, all. Thanks for your very helpful feedback -- it's much appreciated. We're heading back into the kitchen and going to make the following adjustments:
-Use fresh breadcrumbs
-Throw in a bit of milk
-Up the salt, worchestershire, and parsley
-Add in some mustard
-Throw ketchup on top in place off molasses
Stay tuned for the results and the final version of our Recipe Lab Meatloaf!
CHOW Recipe Lab #2: Turkey-Pork Meatloaf
Hey, everyone. We've come up with another recipe for Recipe Lab and would love for you to join in on the fun. This time it's Turkey-Pork Meatloaf - http://www.chow.com/recipes/18901 -- a response to your desires for a comforting, do-at-home dish and thought meatloaf fit the bill -- hopefully, you'll agree.
Take a look at the recipe for specifics, please cook it up and weigh-in on everything (we'll check in regularly too), and post your ideas for improvement by next Friday, 4/6. We'll have the second draft up for you shortly thereafter. (For details on how to participate in CHOW Recipe lab, check out this thread, http://www.chow.com/topics/604269)
Welcome to the CHOW Recipe Lab
We love the idea of collaborative recipe testing. It's something you do all the time on this board, and we do it too in our test kitchen. So here's the idea for the CHOW Recipe Lab: combine forces. We will show you our recipe works-in-progress, and solicit your tips and ideas on how to make them better. Together we'll come up with a recipe we can all be proud of.
How we think this will work: This is the first one so we'll see how it goes and adjust along the way. We'll post a draft of the recipe and open it up to you to test it, taste it, and give us your feedback right here. We want real-world feedback (i.e. you’ve ideally cooked it and have specific info for hiccups you encountered along the way). After a week of everyone’s responses, we’ll go back in the kitchen, edit, and repost the next draft. Repeat, maybe two or three rounds. The final product will be a recipe we’ve all created and we’ll sum up what worked, what didn’t, and recap the comments that brought us to the final version. All you have to do is be willing to cook up the recipe, and give us your constructive criticism.
The first recipe in this project is sweet tamales -- here's our draft: http://www.chow.com/recipes/18744 We’ve tested them a couple of times. We want it to be delicious and a good introduction to tamales, something that non-expert cooks can make and feel good about. How do you do it? We're open to any and all feedback, but here are some specific questions: 1) how did the formation of the tamales go? 2) how long did they take to cook for you? 3) do you like how sweet they are or do you want more flavor? 4) try them with another fat (ie vegetable shortening) and let us know how they turned out.
Timeline: please try the recipe and post comments in this thread by March 30. And have fun!
Boneless, skinless chicken thighs
Bat Guano: If you could make it the day ahead, I'd say dust the thighs in flour and try them in this spicy stew - http://www.chow.com/recipes/13562 -- I'm addicted. if not, poach them and then shred and toss with tomatillo salsa and use in enchiladas or the like.
Poor quality of chowhound recipes
Allstonian: We did indeed use 3 tablespoons of Diamond Kosher Salt. Due to the large amount of winter greens and other stuff, the recipe does require quite a bit of salt. The salt is added at the end so feel free to start with 1 or 2 tablespoons kosher salt and add more as you see fit. -aida
Poor quality of chowhound recipes
hi, katipdx: we found our gentian at our local natural food store and you can buy it online here: http://www.herbspro.com/shop/productdetail.asp?ptid=32396&utm_source=Googlebase&utm_medium=HPFeed there are also other recipes in that bitters story that do not call for gentian so you can try your hand at one of those if you'd prefer. -aida
Chocolate Cake/pudding on the bottom
LGD: Here in the Test Kitchen, we're working on a recipe that sounds precisely what you've described. We're doing it with coffee and brown sugar so it's essentially a Mocha Pudding Cake and it should be live on the site by the end of February so keep your eyes peeled!
Budget?
hi, im_nomad: depending on where you live, seasonality, and accessibility to ethnic markets, ingredients like plantains or artichokes can actually be quite affordable. this is a list of recipes that don't scrimp on taste but provide a lot of bang (in terms of flavor and servings) for the buck. for example, the artichoke pesto is made with canned artichokes and makes 4 to 6 servings of pasta.
Needed: Good AllPurpose tomato sauce for canning
have you tried this basic recipe on CHOW: http://www.chow.com/recipes/10955 ?
it's super versatile.
as for packing and processing, you can just follow these instructions: http://www.chow.com/recipes/11044
Lou's on Vine -- Reports?
Went just last week for dessert and really enjoyed it. I was intrigued by the short yet intriguing wine list and had the pleasure of having Lou walk us through the wines. My chocolate craving was perfectly satisfied by a chocolate pot de creme, which paired great with the Banulys I ordered. All in all I was happy and would go back for a full dinner.
It's true that the location is lacking (it's in a tired strip mall), but the atmosphere inside largely makes up for it.
What to do with leftover cranberry sauce?
i agree with Tay on the glaze. You could mix in some mustard instead of maple syrup if you want it to be more savory and then slather it on before you roast it.
If you whisk it or throw it in a blender with some sherry or white wine vinegar, you've got yourself a nice winter vinaigrette that's good on mixed greens or salads with endive and chicory.
And, if you didn't give up alcohol consumption as a new year's resolution, then try it mixed into a cocktail. I like this one made with bourbon and ginger beer: http://www.chow.com/recipes/11108
Poor quality of chowhound recipes
JoanN: We tested this recipe a few times and neither found the spices to be overwhelming nor that it was stew-like. Mulligatawny soup is called "pepper water" because it is a highly seasoned dish and we feel this recipe reflects that. Of course, as with all cooking, recipes are subjective to a certain extent and what works for us may not be pleasing to you. Thanks for the feedback! -aida
I bought a smoked duck. Why?
Nyleve: Try using it in this quick pizza - http://www.chow.com/recipes/10750 - or even in this pasta - http://www.chow.com/recipes/10668 - instead of the pancetta.
Sticky Toffee Pudding Help
JonH: We tried cooking this sticky toffee pudding a variety of ways and the best method we found was the one we use in this recipe. If you use a larger pan, the outside will probably be done when the inside is still underdone, but go ahead and try it and report back!
Florence restaurants-What do you think of this list?
Mrsjoujou: Check out this story for restaurants/places we rec in Florence - http://www.chow.com/stories/10516
As for the restos you named, here's my 2 cents:
-13 Gobbi -always a classic though nothing is AMAZING. i like it best for soup and wine on a cold day.
-Il guscio - One of my friends claims it is his favorite place for Bistecca, but it's never left an impression on me
-Ostera dell'olio - V. good for the price
-4 Amici - Fish is good but I like Ristorante Ricchi (same price) in Santo Spirito better. Or Fuor d'acqua if you can splurge.
-Rivoire's chocolate and hot chocolate is better than Gilli, but Gilli has better marzipan. There is also a chocolate shop near the corner of Borgo Pinti and Via dell'Oriuolo that has amazing hot chocolate.
Bramble?
TJ47: We have a bramble on the site. Check it out: http://www.chow.com/recipes/11016
foreign currency in places
hi: i'm trying to put a prix fixe menu in as 39 euro on this places post: http://www.chowhound.com/places/2481, but it keeps taking it as USD. advice?
Ile St Louis, Paris recommendations
Ya, it's Nos Ancètres Les Gaulois and i've included the location here. it's a bit of a production because, well, that's the idea, and though many tourists go, last time i went (about 3 years ago) it was still good. there's a prix fixe menu and they give you a huge basket of crudites to start and you'll probably end up spending your whole evening there. i'd rec trying to go during a weeknight or later in the night so you can avoid crowds.
HOWEVER, if you're heading to ile st louis, i'd rec going to Mon Vieil Ami instead; it's much more reflective of the great food coming out of France these days.
Too much Eggplant!
Do a whole EP menu! Ok, that might be too crazy, but here's a few good options:
Eggplant Caviar - http://www.chow.com/recipes/10543
Charred Eggplant Salad - http://www.chow.com/recipes/10829
Eggplant and Tomato Stew - http://www.chow.com/recipes/10604
And, if you just want to do something simple, do a variation on a caprese salad where you alternate eggplant slices (that have been salted and resting for about 20 minutes and then patted off with paper towels) with basil or mint or parsley, slices of mozzarella or smoked provolone, and the best tomatoes you can find!
Your Favorite Recipes Using Dried Apricot?
Try our Crumbly Oat and Apricot Bars: http://www.chow.com/recipes/10920
What the heck is nutritional yeast for?
Hey litchick: We explain it all in this article - http://www.chow.com/stories/10545 , so check it out!
Dinner recs in Torino for late Oct...
Thanks, ron. I ate at 3 galline and enjoyed it a lot. My splurge meal was at AB+ and it was fantastic!
