annachan

Great! Thanks! Anyone more?

I've recently discovered Fideua at a local Spanish restaurant and have fell in love wth it! The noodle used in this dish has a vey nice texture. What type of noodle is usually used in this dish? Anyone tried making this at home with success? Please share!

My husband wants to know why they didn't make the stamps taste like bacon instead....

About an hour before you use them, marinate in a pinch of Kosher salt, pepper, a crushed clove of garlic, two teaspoons of lemon juice and two tablespoons of EVOO - they will never taste better. ← YUM!!!!!! I would be tempted to add some chili flakes as well....

Panta Rei in North Beach. Nothing fancy. Just solid Italian in a lively atmosphere.

Recchiuti chocolate is really, really great. The salted caramel is amazing! I'm fortunate that he's local to us. I've taken a class from him as well and it was quite good. His book, Chocolate Obession, is very nice.

I had the same question before and someone told me about Plugra, which I was told is 82% butter fat. At about $2.69 a lb at Trader Joe's, it's a great price. I used it in my truffles this past holiday season and they turned out great.

Sounds great. Toffee inside the box it is. Maybe, if I have the time, make some solid chocolate hearts and wrap in candy foil and place 2 on each chair. Thanks everyone for your help.

It's 2x2x2 Here's what it looks like: Chair favor box

Got a recipe?

I don't think the soft or hard shell turtles mentioned here are sea turtles. As far as I know, those turtles are farm raised. The some other items mentioned, such as conch, are from the sea. Either way, I don't eat turtles because I used to have them as pets. The same reason I don't eat rabbit.

We went there once for brunch but I ended up with a lunch item. I wanted grits so I just asked to subsitute grits for one of my side dishes. To be honest, I'm not that impress with Just for You to wait in line for a table. The beginets are good as they come out pipping hot. If I see a line, I tend to just head over to Hard Knox. The downside is that Hard Knox opens much later. I think around 11am.

One of my dearest friends is getting married in the fall. I've been asked to help with making the favors. She saw these cute boxes in the shape of chairs which double up as place card holders. We're thinking some sort of sweets to fill the boxes with. My first thought was heart shaped truffles. However, I'm worry about them being perishable. Any thoughts? Another idea would be heart shaped marshmallow. Either coat w/ toasted coconut or covered in chocolate. Perishable? What my friend really likes is my almond toffee. That would eliminate the perishale factor. If I stick with that, any idea how I can make hearts out of them? Anyone know of special molds I can use?

Hard Knox right around the corner on 3rd serves grits with the breakfast....

Panini grill - I would recommend my Cuisinart Griddler (GR-4). Floating hinge to adjust to the thickness of your sandwich. Non-stick and removable plates that are easy to clean. Double as a griddle. Priced @ $129. I got mine from Bed Bath and Beyond and used a 20% off coupon.

A big pot of greens! Yummy rice porridge!! Oh wait, soup....split pea is great w/ a nice ham bone. If that's too much trouble, just make a stock of the bone and add a bunch of vegetables. Vegetables of my choice: onion, celery, tomato, carrot, cabbage and potato.

That book looks great! Already told my husband I want it! Does anyone know about the book that Amazon is trying to sell it with - Making Artisan Chocolates by Andrew Garrison Shotts? Are they worth getting togehter?

You are supposed to add oil or cocoa butter to thin out the chocolate anyway. Once you get to the consistency you want, the fountain I have actually keeps the chocolate warm so you don't have to worry about it getting cold. Check and see if that particular model has a heating element.

I haven't taken any classes there, but have read people recommending Tante Marie.

Yep, never, ever do we flip a fish, anywhere. It's one of those traditions that we never messed with.

I would agree with knives. If that isn't something that he needs, maybe some other kitchen tools. A gift certificate from some kitchen store may be nice. Sur la Table has some wonderful stuff, though it's expensive. Another place to consider would be Economy Restaurant Fixtures.

I haven't used Vanilla a lot, but will have to since I got a bunch at home. I got 4 oz (about 20+ beans) of bourbon vanilla for $22 to make truffles and caramels with. So far, I think I've only gone through about 5. The ones I got have a nice flavor that stands out in the caramels.

Don't forget the honey drinks!

If it's been in the fridge, it's not a great idea to get it unheated.

At the restaurants where they serve Cantonese BBQ, Char Siu is usually served room temp/luke warm when order by itself or over rice/noodle. And Char Siu at the BBQ places are usually day of. Sounds like the restaurant you go to may not be serving fresh (day of) Char Siu if it requires heating up. At home, if we can't finish the Char Siu and have to refrigerate it, there are several ways we heat it up if it's not put into noodle soup or fried rice. The way my grandmother used to heat it up is to stir fry it in the wok. She didn't put it into a sauce, but would add a little soy sauce and sugar to the Char Siu. It produced a nice caramelized flavor. If you don't want to add anything at all, we sometimes heat it up in the oven. That could run the risk of it drying out if left in for too long or if it's sliced really thinly. If in a pinch, there is the microwave, though not something I recommend.