judiu

Did you halve the volume of liquid in the recipe? You might not have had enough liquid in the pot, or the pot may have been too big. A braised meat item needs a pretty snug environment to cook in, so that it won't dry out. ETA: I can't type worth a damn.

Chris this armchair traveller thanks you immensly for the PA tour. Yummy! If I recall correctly, Pennsylvania ice cream was way better than its' New York counterpart way back when I was a kid. We'd go to Howard Johnson's in Long Island, and then in PA when we drove to Virginia (pre I 95) and PA was so good!

I think, from a brief google of Nigella + mustard, in this recipe that she means mustard ready to use from a jar. She seems to indicate "powder" when that's what is required. Or you can just reconstitute the powder to make the mustard. Edited to make better sense, I hope! ← NOOOOOOOOOOOOOOOOO !!! It IS dried Coleman's mustard. Realize its only 2 teaspoons of mustard for FOUR POUNDS of chicken, that's really not a lot. Especially since its esentially in a marinade which will become the sauce (sort of......) and then there's sausages thrown in the mix. It is NOT overwhelming hot as is. Really. It's not. ← Thanks! I did not bother to "pre-think" the quantity of meat per the amount of marinade. I love Coleman's in most things eggy or cheesy, like my mac and cheese and my deviled eggs, but in much smaller amounts... Thanks for setting me straight!

I looked at the recipe, and have a question; when Nigella says 2 tsp English mustard, does she mean dried mustard, or prepared? I have Coleman's dried mustard as a pantry staple but 2 teaspoons worth? That seems like an awful lot to me! That would probably take the top of my head off! Help, please!

If you feel like being decadent, this one is for you. I've made it and it is probably better than my Martha Stewart standby. Kind of expensive if you use all the cheese, but worth it. http://www.foodnetwork.com/food/recipes/re....html?rsrc=like This fed 12 at a bunco night with salad and there was tons left over. ← Stephanie, does all that food actually FIT in a 9 x 13 pan? I have trouble getting one pound of macaroni, a pound of cheese, some ham and bechemel into a 9 x 13 pan.

Any chance of recipes for the warm cheese dip and the shrimp mold? Pleeeeease? ETA: Never mind, I'm an idiot; of COURSE they're on your home page. DUH!

I just found Locks and Locks at my local KMart, of all places! They look pretty good and they're CHEAP!

Klary, that is one of the most beautiful pieces of food porn I've had the pleasure to see. I love it that, even though I have a tiny fragment of an idea of the Dutch language, I can ALMOST read your recipe! I'd love to see it in English; I have a friend who adores salmon; I'd love to make this for her sometime!

It's a bottled mix for making the Mojito cocktail, much like you get a prepared mix for Margaritas, or Bloody Marys, etc. Frequently awful for the actual drink, but interesting to play with, as was done here. HTH!

You can pretty much do with white meat chicken anyhting you'd do with eggplant in a veg. diet. It's basically a slightly flavored sponge, or blank canvas, if you will, upon which to paint any flavors you enjoy. Now, the dark meat is a whole 'nother story... HTH

That reminds of me when my mother would cut the crusts off my sandwiches in school lunches, and I'd still leave an edge of bread. This is actually closely related to the need to spread fillings to the very edge of the bread. If one does not do this, he or she will be lefts with an outer edge of sandwich that doesn't have any filling, and will be forced to leave the crusts on the plate. ← My answer to that has usually been to eat the crusts off first (Yuck) to get rid of them, then to eat the sandwich. Self defense, since I was brought up in the "clean plate" club.

Ooooh, tabouli, only different! Sounds great

Oh, Andi, that just cries out to me for cream cheese to be slathered on and then the whole thing eaten with coffee! Looks beautiful!

You and my husband must be twins. Last weekend he dropped a whole runny egg all over my gas stove burner--it was hot, mind you, so you can imagine the mess ← If you have a self cleaning oven, put the burner in the oven and run the self clean cycle. Should brush right off after that... HTH!

Saucy Susan, a sweet-tart sauce, meant, I think, for Bar-B-Que or ham glaze, makes a decent approximation of Duck Sauce when jazzed up slightly. Also works well as a dipping sauce for meatballs.

Ohmigawd! I thought my spice and sauce dollection was nuts; I don't have half of yours! I salute you, Andisenji! ETA a plural...

My thoughts, exactly!

I'm nothin' but a fair to middlin' good cook, not a mixologist, BUT, I know that fat carries flavor. Wouldn't there be a problem with some of the flavors in the bitters being carried away by the fat? A lot of the flavors in bitters would seem to me to be from the essential oils of herbs and aromatics, wouldn't they just be absorbed by the bacon fat and carried off when the fat was removed? I'm not trying to be snarky here; I'm truly curious.

I want one, please... NOW!

Canned Vienna sausage? OK, no I don't feel so bad about fessin' up; I had a frozen stuffed chicken breast (hey, I live alone) and ROASTED ASPARAGUS! I put the asparagus on a baking pan, sloshed a little olive oil over it, seasoned with lemon and herb seasoning, put the chicken breast thingie on top, and baked the whole thing for 32 min., as recommended on the chicken box. I turned the asparagus once, at the half way point. Oh. My. Gawd! The hell with the chicken, just gimme the asparagus! I also seasoned it with some fresh grated Parm, so that it got a bit crisp. TOO GOOD!

Honestly, i like to microwave them, with butter and a bit of lemon juice. They stay the perfect blend of tender and crunchy, and I don't get the stinky problem nearly as bad!

I have no idea why I'm lurking in this thread today... I'm sure I should be writing my dissertation or some nonsense... Yes, definitely. The difference between "fresh" and "not-fresh" when it comes to breadcrumbs is whether the bread has been dried or not. Fresh breadcrumbs have a much higher moisture content, so absorb less oil, etc. Frozen bread should work fine, though for whatever reason I generally thaw it first. Probably not actually necessary... ← Thanks Chris. And here's another dumb question: other than making bread crumbs or croutons, what the heck else can I do with frozen leftover bread? We never eat a whole baguette between the two of us, and I usually end up composting the stale leftovers - whatever they say, bread bags suck! - or throwing it in the freezer waiting for a good idea about what to do with it. And its usually making more dang croutons. ← French toast! Egg, milk, maybe a bit of vanilla extract, soak slices and pan fry in butter. Yummy! Real maple syrup or honey; bacon on the side...