Faraway11's Profile
I bought Malt Extract on Accident...
You could try using it as a substitute for honey in a bread recipe. The taste is different, but good.
Breaking long pasta -- ok or no-no?
I don't break it. If it doesn't fit completely into the pot, I'll let it sit for a second and it softens up enough to get it all in there.
Least appetizing food ads?
There is a gas station near my house that had big posters in their store promoting their "2 Hot Dogs for 2 Dollars" promo. The headline on the poster was "So Nice You'll Taste It Twice." Officially, the dumbest marketing I've ever seen.
Least appetizing food ads?
Ugh... That hidden valley commercial is AWFUL!!!
We have one for a local chain called Round Table Pizza that appears to be drizzling mayonnaise on a pizza as well. Disgusting.
What products at Trader Joes to avoid?
Agree on the roasted red peppers. Didn't taste like anything at all. Also, not crazy about their bread and the "seaweed snack".
what to do with barley malt?
Have the same situation at my house right now. I've been using it in the same way that I would use honey or molasses. Also, pretty much any bread recipe seems to handle it fairly well.
I beg you, can we stop all this hand-wringing and snobbery about cast iron
Totally agree.
Do you value knife-skills?
Teach him the knife skills.
I didn't see if you mentioned how old your nephew is, but if he living at home with his parents, eventually he might have to move out and won't have free access to all of the gadgets he's gotten used to using. And once he's on his own, he'll be solely responsible for all of the dishes created by using the helpful 9-pieces-to-wash gadgets.
Maybe he'll moan about using a knife now, but in the long run, it's the most useful gadget in the kitchen.
Cleaning out the Freezer and Pantry
Ew, so I am moving in 2 weeks and I've been trying to clean out my pantry and freezer to avoid throwing things away or moving weirdo stuff that I bought on a whim. I've been doing pretty well with using things up so far, but I've got a few things that I just can't seem to get rid of....
Frozen hash browns, a big bag that is mostly full
Frozen turnip greens???
like, 4 cans of black eyed peas.
My goal is to use them WITHOUT having to buy a bunch of additional items to go with them. We have all of the expected pantry items still, and will move them. It's just this oddball stuff that I can't figure out. Any simple recipes out there using this stuff?
Chico
El Paisa is the taco truck at 8th and Pine.
We went to Mariscos Ixtapa right around the time it opened and it wasn't great. Have they worked out their kinks?
Chico
So, is there anything new in the Chico area these days?
I feel like we've gotten into a rut with our recent dining excursions. I can't think of a recent meal out that wasn't at Paisa, Sierra Nevada, Priya or Chada Thai.
In 2009 I learned to...
Finally stopped being scared of bread baking and pie crust. Wish I would have conquered this YEARS ago.
Ana Mandara Restaurant... Food/Beer Pairing
My husband wants to go to a beer and food dinner next Sunday night at Ana Mandara restaurant in San Francisco.
Sierra Nevada and Dogfish Head are having a pairing for their new beer, Life & Limb, and he is all about it. It is a multi-course thing. with plenty of beer, but the tickets are $100 a piece.
Neither of us has been to the restaurant. Has anyone else been there? Is it worth it?
I need opinions. We want to go, but $100 is a little steep.
Any thoughts?
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Ana Mandara Restaurant
891 Beach St., San Francisco, CA 94109
G-Shaft Candy
Oh, G Shaft. My Grandpa always had a bowl of it sitting in the living room at his house. I hated it as a kid, but grew pretty fond of it as I grew up. I could have sworn that they had it at Dan's Candies (on Plainfield Rd) last Fall.
Smoked Beef Roast
The package says "Smoked and Cooked Roast Beef". I believe it is boneless, but I don't know what cut it could be.
Smoked Beef Roast
My husband was given a 5lb smoked beef roast a few weeks ago. Every time I look in the freezer and see it, I shake my head with confusion. What on earth do I do with it? I keep thinking I should cook it like a ham. My online searching has brought up little in the way of suggestion.
Any thoughts?
Best Way to Thaw Frozen Shrimp
Take them out of the fridge and run a bit of cold water over them. They will be ready to go in 10 minutes.
My in-laws are coming...
So, my inlaws are coming to visit us and staying for about a week.
My mother-in-law is quite the cook, with a specialty in old school (meatloaf, roast chicken, ham) They are not particularly interesting eaters (see previous: meatloaf, roast chicken, ham entry). But they sure are picky. As it turns out, I missed all of the classes on meatloaf, roast chicken and ham and instead majored in "other". I like to cook spicy ethnic food. They do not like to eat spicy ethnic food. Damn.
So, what's a girl to do? How do I feed the midwestern basic eaters with my obviously lacking "fancy" (not my word, apparently pasta falls into the fancy category) cooking?
Beer-based recipes?
There are some excellent cake/brownie/cookie recipes that call for stouts and porters...Mmmm.
Marinade and Proportions: Our dinner debate
Thanks for the reply.
The unfortunate part about me being wrong (besides me being wrong, of course) is that apparently, I don't like the marinade that he is so madly in love with.
The marinade is way, way, way too salty for my taste.
Marinade and Proportions: Our dinner debate
So, my husband has an excellent asian marinade that he loves, and uses on everything. The original recipe makes enough marinade for 3 racks of ribs, so, I don't know, 6-8 lbs of meat? For this evenings dinner, he made the marinade, the full recipe, and marinated 3 pork chops in it. Maybe 1 or 1-1/2 lbs of meat.
His contention? The meat will only absorb so much. It doesn't matter how much marinade you dump onto the meat because it will stop absorbing the liquid and spices when it reaches a certain point.
My contention - Too much marinade will essentially, drown, your meat. The sheer amount of marinade that was used on the rather small amount of meat made for a very savory, extra saucy meal... the marinade is great, don't get me wrong, but it was total overkill.
The question? Which is right? Is it possible to use too much marinade? Will food continue to absorb the marinade, thus over-seasoning the food?
Moe's Southwest...how the heck did this place become a chain?
I used to live in Norfolk, VA and the Moe's there was excellent... There was one about 10 miles away in Virginia Beach, however, that was awful. Damn chains and their inconsistency.
dumb restaurant names [Moved from Ontario Board]
There is a chinese place in Chico, CA called "Flavor Falls" I've never been.
10 Lemons and NO Zest
My husband had a little cooking adventure this morning that involved the zest of 10 lemons.
So now, we are left with the juice of 10 lemons. What can I do with these suckers?
My ideas thus far have been lemonade and lots and lots of booze-filled cocktails. I was thinking about some kind of ceviche, but I'm not certain how using just lemon and no lime or orange juice will effect the outcome. Any suggestions? I've been searching through every cookbook in the house, but everything I've seen calls for some amount of the zest in addition to the juice.
Chico: Good food
I'm newly transplanted to Chico and looking for some recommendations.
I've already started hitting the taco trucks, I've been to Sierra Nevada and Schuberts, and I need some new suggestions. Anything interesting?
Looking for good food in Chico
I'm newly transplanted to Chico and looking for some suggestions on good meals. I've been making the rounds of the taco trucks already and they've all been pretty good so far. I think I might need a meal that comes on a real plate at some point here though.
Any suggestions?
Surry Sausage
I bought Surry Sausage on a whim this afternoon and when I was driving home, realized I don't really have any idea what to do with it. A google search brought up some stuffing and stew suggestions that I wasn't interested in. The only time I've had it before, it was served with some cheese and bread as an appetizer. Do I need to cook it? Or just heat it up?
Breakfasts and brunches in Hampton Roads
The Taphouse at Queens Way in Hampton has Sunday brunch. I have not been for the brunch, however everything I've had there has been extremely good so it might be worth a shot.
Also, they apparently have $1 bloody marys during brunch and that might make the drive up there worth it on its own.
Best Of Norfolk, Virginia
2. Sunday night $5 huge pizza at Cogan's
3. Monday night $2 American Drafts at The Taphouse
