takadi

Thanks you guys! I knew I could count on this board for Christmas emergencies

I've run into so many pretentious and complicated recipes calling for apples, curry, jalapenos, etc. And each and every time I've attempted to make butternut squash soup, it ends up with the consistency of baby food...not even close to the silky smooth texture of soups I've tried in restaurants, not to mention that most of the recipes I've tried weren't very savory or had a completely different spice profile than the soups I've tried in restaurants. Does anyone just have a simple fool proof recipe for a beginner like me?

Not blasphemy at all especially if you're an experienced chilihead. I guess the capsaicin kinda dulls out your tastes buds after a while and all you taste is vinegar

Beautiful!! I would buy that in a heartbeat! How does your temperature stabilizer thing work btw? What is it called and where can I get one?

I am in denial that those pictures were taken with a phone. Kinda makes me feel like I shouldn't have bought that 700 dollar DSLR

This thread must be revived. I've been lately getting really into hot sauces and have moved up to about one or two notches above tabasco. I currently have in my stock right now Crystal's, Frank's, Yucateco, Pica pepa, Texas pete, Tiger, Grace's and Tropical island. I have been testing on my favorite treat and life sustenance: Popeye's chicken, with a side order of mashed potatoes and dirty rice. So far, I've found Grace's to be on top, but we'll see

Old topic, but I just want to comment on how much I worship Lidia. She keeps me alive and very hungry during sleepless nights

A wok, there's no other way

Gastro, the honey that came out of my container was grainy, coarse, and had an almost brown sugar flavor. Could be the fact that the honey just crystallized.

I bought this sandwich the other day with some sweet tea and enjoyed it...a little too much. Am I a bad person?

There's something I need to debunk, but I've been told that sometimes it's actually more expensive to cook at home. Of course this doesn't sound plausible, but I wonder if there's some truth to it.

I read this thread a while back and was fearful that the made-in-New-York epidemic would reach my town. Sure enough, I bought a pack of them, all made in New York - the yogurt is goopy and too sour and the honey was grainy and disgusting. What a tragedy

Ha, wow, what a coincidence! I've been having the hardest time finding wood chips or carbon sources for my compost pile, and since I couldn't afford a wood chipper, I have been resorting to scavenging for twigs and sorts and grinding them up with my lawnmower (which is not a pretty sight). Soon enough, my neighbor has a tree grinding service across the street. I asked the guys if I could have some woodchips and they agreed to dump some on my driveway. Next thing I know, they got a little carried away and I ended up with over a thousand pounds of woodchips dumped on my driveway, LOL! Needless to say, I now have at least a year's supply of mulch, but hey at least it was free, and they didn't ask many questions either I've been bagging them and putting them in the backyard for the last week. I did notice that dragonflies (strangely enough) have been showing up, and I'm a little afraid of termites making their presence. Didn't really see any ticks either, but I'll guess I have to wait and see. I guess I feel a little more secure knowing the tree came from my neighbor instead of some unknown source.

Genius!

What a relief, they milked Matt for all the insanity he was worth and kicked him to the curb. I loved Gordon's comments at the end too

haha! I have two birds who are nesting on top of a light fixture in my garage. I removed the nest twice and every time I reopened the garage, they would come flying back in again ready with twigs and leaves. By the end of the day, there would be a perfectly formed nest.

So I've been composting for a couple of weeks now and it's turning out beautifully, but I've ran into three HUGE problems. First, I can never find enough carbon sources, so I always have to use newspaper/cardboard, which breaks down painfully slowly. Not to mention that lack of carbon tends to make the compost smell like manure (I add mostly grass clippings). I'm not sure if it has any questionable chemicals in there either. I've researched online, and alot of sources say that most cardboards use starch based glues and most newspapers have banned toxic chemicals for usage of ink. I guess I'll have to cross my fingers. The second (and third) problems are pests. I'm not sure if they are mosquitoes, but lots of flying insects are breeding in my compost heap and people are getting bitten all over the house. The third problem is a direct result of the second, as lots and lots of birds are all over my yard now, pooping on the deck. There are so many that some have resorted to building nests inside my garage and on my roof. I guessing a solution would be to buy one of those compost bins, but I can't believe they sell those things for hundreds of dollars.

From the episodes I saw, Louross seemed to have been sent home because of the fact that he didn't bring in ratings and the type of drama Fox wanted. He was talented, but he was sent home because of a raw steak? My god, raw steak is how it's supposed to be eaten. Meanwhile Matt absolutely obliterates a simple pasta dish and Jen destroys her team with her beachy demeanor, not to mention she wrecked every single contribution she made, including her oh so subtle suggestions for the menu. As someone said above, Gordon Ramsey has absolutely lost credibility with me

I can't BELIEVE they sent Louross home instead of Jen or Matt. Absolutely shocked that Matt wasn't kicked out at the beginning of the season. This season is so disappointing

Hey the indians weren't wrong when they planted their corn with fish!

The healthy boy brand is good

Contrary to some egulleters, I would have to agree. It's all about the wok hei and making the wok as hot as you can. The key is also getting good Thai dark sweet soy sauce, the main flavoring ingredient. You can buy it at your local asian grocery stores or buy it here http://importfood.com/sakh2102.html

How does enthusiasm and passion for a subject translate to obsession? It's not like I sit at home all day and think about woks and how to light everything on fire. Yes, I am a human being and I have a hobby. Perhaps egullet and I are on two very different pages, as I see the pao technique as an artform rather than just a mode of practicality or a mundane everyday occurrence, or worse, a hindrance to cooking and the enjoyment of it. To be honest, I only get this type of reaction here.

I can't be the only one in egullet that has an interest in this concept of wok cooking

I don't know if any of you are into bokashi composting, but just in case, I got a couple of questions about it Can you keep adding fresh food waste to the bin or do you have to let the whole thing ferment completely before you add new stuff? Also, do you have to keep adding new bokashi wheat bran culture to the pile or can the previous fermented material be used to continue the culture (sort of like yogurt)?