aidam.'s Recent Activity
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Knockout Punch
hi, alchemistgeorge. we averaged the amount of lemons it took across multiple tests and that was about 7. thanks!
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Tiramisu Dip
BobB: You're right -- we will recategorize. thanks!
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Persian Baked Egg Dish (Kuku)
erat2009: thanks for the tip!
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Bulgur with Zucchini and Herbs
hi, cheryleo: we put the scallops on top to give you a visual serving suggestion. we'll get an accompanying recipe up shortly. thanks aida
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CHOW’s Intense Brownies
Hi, guys. The butter does not need to be at room temp since it will be melted. We must've been super zealous in our editing and put it in there by mistake -- my apologies. However, if you weren't going to be melting the butter, you'd indeed need to have it at room temp before adding so that it would incorporate more evenly. Enjoy!
Aida
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Black Bean Cakes with Fried Eggs and Avocado Crema
hi, everyone. just to clarify re:the salt, we use Diamond Crystal brand kosher salt here in the CHOW test kitchen. Diamond brand tends to be 1/2 as salty as standard (ie Morton's) table salt, so please adjust accordingly. thanks!
aida
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Stuffed Bell Peppers with Feta and Herbs
P Macias -- the peppers break down a fair bit on the grill so i wouldn't rec skinning them beforehand.
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Stuffed Bell Peppers with Feta and Herbs
hollymayberry -- we've tested this recipe many times and never had a problem with the filling seeping out as it's pretty sticky.
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Drunken Watermelon Pops
Hey, ScarletB: Freeze the watermelon in a single layer and then throw them in a freezer bag and you should be good to go.
Story Comment
The Basics: How to Make Gazpacho
wahwahweewee: you can add the almonds (toast them first if you please) to the blender along some bread and process it until it's broken up. then proceed with the rest of the recipe as listed above. let us know how it goes!
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Easy Vanilla Pudding
Puppimus: You can add 1 to 2 tbs cocoa powder when you add in the cornstarch or/and you can stir in a few ounces of your favorite chocolate (finely chopped) once you remove the pudding from the heat.
Story Comment
The Basics: How to Make Gazpacho
mondaybox: definitely a lot of recipes add breadcrumbs, bread, or nuts. if you have any almonds or stale bread lying around, throw a few handfuls in for a more authentic, thicker mouthfeel.
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Zucchini Carpaccio with Feta and Pine Nuts
Hey, guys. Here's a few comments:
Purpledove: We don't like the harshness of lemon juice, which is why we went for lemon zest. If you don't like lemon zest, you could just place a few slices of whole lemon on top to infuse the dish with the flavor without any of the harshness.
As for the feta, you could really use any kind. We liked that French feta is relatively mild and a bit creamier than most Greek fetas. But, as cheeseguysgirl says, go ahead, experiment, and decide which feta you like best.
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Angel Hair Pasta with Spicy Vodka Sauce
thanks for the advice. we've changed the recipe for safety. enjoy!
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Root Beer Float
wifelikeobject: you're correct and we've changed the recipe accordingly. thanks!
aida
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Olive Oil Cake
hello, all. we went back and checked and agree that a 9-inch cake is the best option. we'll edit the recipe to only call for that pan size. thanks!
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Asparagus, Green Bean, and Wax Bean Salad
The Ranger: We add in sugar to balance out the vinaigrette. You could leave it out but it will have a sharper taste.
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Roasted Asparagus with Poached Eggs and Miso Butter
JakeMaine: The miso butter is underneath everything.
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Caramel Ice Cream
chefartist: you should be able to use panna da cucina without a problem. let us know how it goes!
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Stuffed Bell Peppers with Feta and Herbs
Hi, guys. You're going to want to place the stuffed raw peppers in a baking dish and bake them at 350F until the filling is cooked through and warm (it will be 165F on a thermometer).
Chowhound Post
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!
Chowhound Post
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)
Recipe Comment
Easy Berry Butter Cake
Sorry, Pia. It is supposed to be baking powder as listed in the recipe. I wrote the wrong one in my comment, but the jist is still the same: lack of rising is probably due to old baking powder not doing it's job or an oven that's off in temperature. ;)
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Cobb Salad Dip
glad you guys want to add in the tomato and hard-boiled egg. we thought they'd be a little over-the-top for most dip fans but clearly that's not the case! enjoy!
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Easy Berry Butter Cake
cassis: are you sure your baking soda is good? our cake rose to 1 1/2 to 2 inches everytime we tested it so my first suspicion is that your baking soda is old and needs to be replaced. let us know how it goes...
Recipe Comment
Oregano Marinade
michele cindy: the marinade will last at least 2 days covered in the refrigerator.
Chowhound Post
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!
Chowhound Post
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!
Chowhound Post
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)
Recipe Comment
Mocha Pudding Cake
hi, guys.
this cake is kinda crazy b/c it is part cake-part pudding. that said you should only be baking it until it is set on top, which means the bottom layer will be pudding-like. as for the sweetness, we liked that it's a more mature take on classic chocolate cake and had a nice combo of cocoa, chocolate, and coffee flavor. it's also delish a la mode or with fresh berries. if you want it sweeter, try it with sweetened cocoa or weaker coffee.
