Big Bunny
-
Posts
314 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Big Bunny
-
-
I think Progresso soups have too many carrots.
You can NEVER have too many carrots.
BB
-
My local grocery sometimes puts the lower-price line of Progresso on sale for $1.00/can. I stock up for "emergencies."
My favorite is tomato with basil.
These soups can be made more hearty by throwing in a half-package of ramen noodles, soaked separately.
BB
-
Tuna, Mayo and Raisins.
I did that in desperation once, and it was surprisingly good.
Normally, replace the raisins with a finely chopped Kosher Dill.
BB
-
I don't have the recipe handy, but have one some place which essentially replaces the panir of matar panir with sliced boiled egg. It is very simple, and quite good.
BB
(fixed spelling)
-
The one fresh banana flower I peeled was nice, but strange.
I don't remember it having a "banana peel" taste, but it was definitely unfamiliar.
Of course, that is the big word - unfamiliar. I have no idea what is a good banana blossom or a bad one because I have only recently had access to them at all.
The one I opened reminded me, very vaguely, of hearts of palm.
Maybe, if they stay available, we can actually develop some "sense" for them.
BB
edit for spelling
-
What you describe is within an inch of a recipe.
Get the ingredients you have mentioned and experiment.
My guess is, unless there is a key seasoning missing, you've got it.
It wouldn't hurt to ask the people at the restaurant, either.
BB
-
I had trouble trying to follow Thompson's directions, too.
You actually have to watch what you peel, layer by layer - sort of like an artichoke.
After removing some of the outer leaves - there is no definite number - you should find inner leaves which are a nice "vegetable" (I am not coming up with words now.)
A canned banana blossom isn't so good, but if you look at one you can see what the "goal" looks like.
BB
-
Stale spices!
BB
-
-
I live alone, so a 4-litre round le Creuset is perfect for me.
I have a 4-quart Wagner ware that I drag out to make tomato sauces. The iron flavor was part of my Grandma's sauces.
The plain iron is also great for browning bones, then making stock.
BB
-
This is because some people don't eat the rice.
BB
-
Where is Cheeseburg?
BB
-
NASA confirmed today that Mars Bars don't come from there.
Oh well! There's still Venus clams (if they don't have Mercury in them.)
BB
-
Clay pot = comfort food!
-
But it IS Canadian from our (United-Statesian) perspective. No?
--- Edit: added parenthetical stuff
-
When I was a kid, we got "Italian" bread at the "Vienna French Bakery"!
Really!
BB
-
On the Chinese food forum we began discussing foods named after
places - that are unknown in the eponymous* places.
You know them - "French fries", "Greek salad", "Singapore noodles".
Sometimes, these names are for real.
When they are not, where did they come from?
Are some of them "semi-real"?
Let's make a list.
BB
* - $64 word loved by food mags.
-
In one book, Ken Hom gives a recipe for a beef stew cooked in chicken stock
with peppers, star anise and cinnamon - served over egg noodles.
Two-inch cubes of beef, and heavenly, hot noodles.
If I were at home, I'd find the exact book.
BB
-
Has there ever been a thread on that?
I mean things like "French toast", "Greek salad".
Apparently they do like Brussels sprouts in Belgium.
BB
-
Thank you!
BB
-
I have not tried this recipe, so I am only guessing.
It seems to me thet anything that changed the height would
ruin the perfect texture.
Perhaps it is just a matter of making a bigger batch?
I am not a baker, so please take me with a dash of soy sauce.
BB
-
I recently came across the name "Rice Noodle Ha-Moon style."
Can someone tell me what this is?
Thanks,
BB
-
Anything by Madhur Jaffrey or Manju Singh.
Ms Singh's books are less well-known, but excellent.
I especially like "A Taste of Palace Life: Royal Indian Cookery"
BB
-
I would guess that long-grain rice flour is fine in the first recipe.
On the other hand, I have faith in Rhoda Yee.
Her recipes have worked well for me.
Experiment!
BB
What makes for a good cookbook?
in Cookbooks & References
Posted
A really good cookbook will carefully explain the way to plan menus for its recipes, with lots of examples.
Menu planning is sometimes difficult in a familiar cuisine. It can be bewildering in a new one.
BB