ellencho

I always love a good macaron, but what I'm looking for are similar but different. They are both egg white based and sweet, but what I want doesn't contain nuts.

The other day the bf and I picked 15 lbs of strawberries. So far we've made jam, marshmallows, shortcake, and ice cream. I have a lb of pureed strawberries left over and was hoping to use them to make those giant strawberry meringues that I ate in Paris when I was younger. They were softball sized, very sweet, chewier on the inside than the outside. Does anyone know how to make these? I have a recipe for giant meringues but I wasn't sure if adding the strawberry puree would affect the texture.

I don't even bother with the cast iron skillet, I just heat them directly over the flame of my gas stove and flip them using kitchen tongs.

I'm curious, has anybody ever tried making pizelles with those colored sprinkles that they usually put on cupcakes? I'm talking about the teeny small multicolored balls. If they didn't totally melt, I bet it'd make a pretty pizelle.

I've found that panini-ing the sandwiches melts the cheese and that way you won't have to worry about odd pieces of cheese falling out as you attempt to eat your sandwich.

Orange and vanilla rice pudding brulee.

You know, I was so excited when I read your post because I've always wanted to know how Delilah made her mac and cheese, so I zoomed over to the foodtv website, and I saw the recipe and I'm a bit disappointed. I think that's the recipe that Delilah gives out to the public, but it's not necessarily the recipe that she serves her customers. A friend of mine's sister used to work at Delilahs, and apparently there's sour cream in her mac and cheese recipe, and none in the one offered at food network. Oh well, looks like I'm going to keep having to pay for her mac and cheese, but I enjoy her food anyway so it isn't that big of a deal.

Ha So instead of communities doing monthly fish fries, they could do monthly fried fish fries (with an order of fried fries on the side).

Genuardi's stopped selling Smart CHickens (those air-dried/chilled antibiotic free chickens). When I went to find another retailer, I was disappointed to find that the website did not list any other retailers in PA.

I'm so glad this thread was started - I was wondering if anyone knew where I could get a hold of higher end pork? At the terminal most stands have pork chops that taste comparable to what you get in the supermarkets, even if they are labeled as organic. IIRC, Whole Foods sells Niman Ranch pork, but what if I wanted to find berkshire or kurobuta pork?

By bad I meant a mattar paneer made with tomato soup and no other spices, rice that tasted off - it didn't have the texture of playdoh, but it tasted like playdoh smells, room temperature tandoori chicken (everything else was lukewarm). Also there were these really bizarre red bits that I later found out were chicken, but they were also really dry and tough and appeared to be "candied" because they had a shiny/sticky coating of redness around them. And even though it was the day after NYD, we managed to find another Indian restaurant two blocks down that had excellent fresh food that was constantly being refilled, and more customers. The difference between the two restaurants was like night and day.

Yeah, I forgot to mention I left a tip as well. I thought it would be rude not to, especially since it wasn't the fault of the waiter that the food was so bad.

Today two of us ate at an excruciatingly bad restaurant. Painfully embarrassingly bad food at a local Indian buffet. We each got one plates' worth of food, not even full plates, and after taking a couple bites, we decided to leave. I was afraid of getting into a big fight with the waiter since we actually ate some of the food, so I paid, but most of the people I have told about my experience were surprised when I said that I had paid. What is appropriate in a situation such as this one. Hopefully I will never encounter another restaurant such as this one, but just in case it happens again what are my rights as a diner?

I just found Droste on sale at Super Fresh in Wynnewood. 5.99 if you have your super saver card. Sweet. Thanks everyone.

I do too, but my sister stole my unopened lb bag before I got a chance to use any of it and she's all the way up in Boston. I'm planning to order it again after the holidays, but I was hoping to find it before then

Anyone else notice it's awfully hard to find dutched cocoa powder? The only places I've seen it sold was at the Spice terminal for nearly 9 bucks a box, or at Trader Joe's where they no longer carry it. Maybe Di Bruno's has it? But I bet it'd be awfully expensive. Maybe Nuts to You?

So here's a pic of the results of a tart idea I had been knocking around in my head for a while - a chai tart. I asked for help in garnishing it in another thread last week. So I went with my original plan of chopped pistachios, but I also threw in some flaked white chocolate. It turned out pretty good, I would definitely make it again.

Thanks for the suggestions everyone. I'm considering either a white chocolate mousse on top of the chai pastry cream or just using white chocolate shavings plus the chopped pistachios on top of the tart. It depends on how much extra time I have this weekend. I'm hesitant to go with the white chocolate mousse though, because I'd hate to take the focus away from the chai pastry cream.

So a friend of my mother's has been exceedingly nice to me and I want to bake a tart for her in thanks. I'm planning on making a sweet tart crust, baking that, and then making a chai flavored pastry cream to fill the crust. How can I embellish this to make it look a little bit more interesting? I was thinking of possibly garnishing the top with some toasted pistachios but if there's anything fancier a home baker can do I'd love the suggestions.

Also, I think normally when you buy hocks you get mostly the joint above the trotter.

Try the terminal when the Fair food farmstand is open. I've seen them selling chestnuts before, but they're the super teeny ones.

Thanks for the tips guys. Luckily I'll be around the terminal tomorrow so I'll be able to place my thanksgiving order early.

Actually, speaking of turkeys, my old standby, AA Haltemans no longer exists. Who does everybody else purchase their whole turkeys from? I'll probably buy from Godshall's this year, but I just wanted to double check with you guys. My family likes organic free range fresh birds.

That is a gorgeous slashing job.

It might be difficult to reproduce in the US because I've noticed that Korean milk tastes different from regular American milk. It's sort of thicker and creamier and sort of coats your mouth, even the 2%.