ellencho

I made my own pho late last year. Here's the meez for the stock. There's oxtails, peppercorns, star anise, cloves, cinnamon, blackened onions and ginger. I then added salt and fish sauce afterwards (not pictured). Here's the final product. Do dumpling soups count as noodle soups? I made a chicken based broth for a won ton soup over the weekend.

I bought two boxes of Iovine's strawberries for 1.99 each on Wednesday and ate them for dessert tonight. I guess I was lucky because I didn't have to do anything but wash and trim the leafy stems off. They were perfectly sweet and perfectly delicious.

So I'm not sure how many of you outside of PA are familiar with Wilbur buds, but they're a local teardrop shaped chocolate made by Wilbur Chocolate (duh). I recently bought a lb from a local sundries store called the Head Nut that sells among other things spices, candies, dried fruit, baking ingredients, etc. While it does make for a pleasant shopping experience, it doesn't really do much to enhance the flavor of chocolate and my wilbur buds taste like the store smells. Does anyone have experience with de-scenting chocolate of unpleasant odors? This is really some delicious chocolate and it's a shame that I might have to trash a whole bag just because the store that sells them doesn't properly store their products.

So two weeks turned into more than two months, but I finally got a chance to try Smithy's recipe. I bought two lamb chops and marinated them overnight. Here are my results. Ok, first I'd like to say that the marinade is flavorful and delicious. It did a good job of masking most of the lamb-y taste. And out of all the lamb I ever tasted, this was the most palatable and easiest to eat. Thanks for the recipe Smithy.

Thanks CC. I aged it on a rack on the bottom shelf of my fridge for six days. I didn't cover it with anything. Before I cooked it, I trimmed off the more gnarlier, drier pieces and then salted and peppered it. To cook it, I did a quick sear on all sides and then cooked it in a 250 F oven until the thermometer hit 127. Normally I'd just stick it in a slow oven and then broil it to give it a nice crust but alas, my apartment stove has an under-stove broiler and there wasn't enough room for a proper browning under there.

I ended up just sorta flying by the seat of my pants with my fingers crossed on this one. And it worked. I made both the skate meuniere and pan fried skate. It might look like the fried skate plate is greasy, but that's mostly leftover residue from the meuniere and potatoes I ate before. Woohoo! And the best part of it all? The skate had been cleaned of its cartilage at the fish market so it was super easy to eat!

It was bought with bones on and I both aged it and cooked it that way. Once it was roasted, for ease of cutting I cut off the bones and saved them for myself. Trust me, those bones were thoroughly enjoyed later that night after my guests had all disappeared. One time I bought a boneless rib roast and aged it in the fridge the same way I do with the bone-in and the result did not taste very good. The meat was tender but tasted crappy. Not rotten or anything, but just not nice. Later on my brother mentioned seeing an episode of Unwrapped on Food network and they showed the lady at Peter Luger's who is in charge of buying meat. She says she never buys meat that she's goign to age off the bone because it protects the meat as it ages.

From my experience, dry aging in the fridge really makes a huge difference on the quality of your finished product. Not only is the texture more tender and silkier, but the taste is like buttah. If you were to take everything good about the taste of beef and concentrate it into something the texture of a filet mignon, that's what a properly aged rib roast will taste and feel like. Here is a before and after of a rib roast I aged for a little over a week in our crappy apartment refrigerator. This holiday we're aging our 9 lb 4-rib roast for 12 days days instead of the usual week. We're using the fridge in our basement which is a little bit dryer and cooler and used less often than our upstairs fridge which is a bit more moist and is used a lot more frequently so I thought I'd age it a little bit longer than just a week.

I know how to do the actual meuniere type sauce and all, but most of all I'm afraid of overcooking or undercooking the fish. I once had undercooked skate and it was not very good to eat.

I've always enjoyed skate but have never cooked it myself. I now have two lbs of beautiful fresh smelling skate. I'm thinking of doing a skate meuniere type dish with one lb of the skate, but I was also interested in pan frying the other lb for textural contrast. Any advice for either applications before I get started?

You can get a probe thermometer at nearly any kitchen supply store. I got one from Bed Bath and Beyond for under 20. I've got a Pyrex one and I've been using it for a couple of years now. The only downside of the Pyrex is that you can't put the probe in an oven hotter than 394 degrees F. I know that Polder, Taylor and Maverick all have their own probe thermometers. If you check amazon.com you can see how people reviewed the different brands and then make your choice.

I'm treating my mom and brothers to a lunch at Lupa later this month. We've never been before, and my two brother are 19 and 26, and not really ones to dress up. Can they get away with wearing jeans and sneakers to lunch?

Their macadamia is exceptional. That and table grapes are my favorite all time capogiro flavors.

I went with a crockpot chili recipe from Cook's Country. Here it is served with a chili and cheese cornbread. This is my meez. Everything cooked during the day while I was at work. I added the beans during the final hour of cooking.

You're rigvht. And that's about the only thing I've bought there. Their poultry is generally of better quality than their meats. ← Where will we buy our chicken hearts from now?

I didn't have the tapioca starch that EYFL recommended so I used cornstarch instead to thicken it a bit. And then to be extra safe I put the filling in the fridge overnight and let it gel up before stuffing the bao. The pic you see is of the gelled pork filling.

From my personal experience growing up in the suburbs during the 80s and 90s its entirely possible that the parents of these non-cooking college women didn't cook either. Of all of my school friends, I can remember two families, other than my own, where the parents actually COOKED. Most of them just picked up prepared foods from delis or supermarkets or ordered take-out. Luckily for me, all of us siblings cook, or at least know how and I attribute that to having a mom and grandma who cook and enjoy good food.

A couple months late to the party, but I finally managed to make some baked bao using Eileen Yin Fei Lo's recipe. I used her filling recipe, but I used my own char siu recipe. The dough was incredibly easy to work, but the following day my upperbody/arms were so sore. I'm going to have to figure out a way to mix this in my kitchenaid next time. The filling The buns Interior shot

It's too bad, since you've probably already tossed your whites, but I've held them at room temp for six days for macaron making and nobody got sick, but that was over the summer and we had central air running all the time. If I do make macarons sometime in the near future, I'd probably leave them out 3-4 days tops.

QUOTE(Smithy @ Oct 20 2005, 12:48 AMHere you go! I posted the recipe, with more narrative than it probably deserves, [url=http://recipes.egullet.org/recipes/r1437.html) here on RecipeGullet. This treatment really did change my mind about a lot of meats. I hope you try it - and more, that you like the result! ← Thanks so much for posting the recipe! This will definitely be on my menu sometime in the next two weeks. I think I'll go for the overnight marinade - just in case

I would really love it if you'd post the recipe. If I can get my paws on some pretty chops I'd definitely be open to trying it.

I'm definitely in the minority here. I've eaten lamb a handful of times and although I really tried to like it, it's that game-y flavor that everyone else has been bringing up. Then again, I don't like duck meat either (but I will eat crispy duck skin) so I guess it's not surprising that I don't care for lamb. However, I am not averse to cooking either lamb or duck, I just don't eat what I serve.

When I was in my teens my family would spend the week before school vacationing at a working dairy farm in Vermont (they supply milk to Cabot). The farmer's family offered delicious home cooked breakfasts and dinners every day. Everything they served was cooked from scratch and extraordinarily orgasmically good. One year I refused a slice of pumpkin chiffon pie because at the time my mom and I were obsessed with my weight and I didn't eat the pie to please her. Even now, I still remember the tall slice of pie with freshly whipped cream dolloped on top and it makes me sad.

Up until recently, I thought the sell-by date on milk containers meant how long the milk would last until it went bad. But apparently, most milk processing places claim that their milk will be good up until a week after that date. If that is so, then how come almost every time, without fail, the day after the sell by date our milk has always spoiled? Is it improper storage on the part of the supermarket? This always seems to occur no matter where my family or I am living (PA, NY, MA, CT). I will add however, that our higher fat dairy products, such as sour cream, heavy cream and buttermilk always last longer than the sell by date.

If you do decide that you enjoyed bibimbap and would like to make your own, I would recommend visiting Hanareum over in Elkins Park for your supplies.