hongda
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Posts posted by hongda
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I've never heard of A2 milk, but I've been enjoying fairlife milk. Apparently it's ultra filtered and is lactose free due to the process. It suddenly appeared in all the stores around my area.
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A tech blog ran through several of the recipes
http://www.engadget.com/tag/cognitivecomputing/ -
If you know the recipe name, here's a handy index
http://en.wikipedia.org/wiki/List_of_America%27s_Test_Kitchen_episodes
http://en.wikipedia.org/wiki/List_of_Cook%27s_Country_episodes
I don't see a corresponding video for brown rice salad either.
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Apparently you can taste anything ready-to-eat at Trader Joe's
http://blogs.miaminewtimes.com/shortorder/2012/09/five_things_you_need_to_know_a.php?page=2
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Alton Brown's recipe only calls for grains of paradise.
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Trader Joe's customer service explicitly states that they are not made by general mills.
http://groovygreenlivin.com/trader-joes-doesnt-allow-gmos-in-their-private-label-products/
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How about along the lines of an african peanut stew
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Some video of it in action
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I'll try and make big batches of stuff on the weekend to bring during the week. Soups/Stews. Curry. Grain Salads. My work provides free fruit and free coffee.
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That looks awesome! Can you share your recipe for the batter? Mine always comes out limp
I might try making mine smaller like theseAnna N, on 27 Aug 2013 - 08:27, said:
Banh xeo (Vietnamese crispy pancake). Nailed it on the umpteenth try which means it will serve as brunch instead of breakfast! The secret is getting the batter much, much thinner than you think it ought to be and then cooking it much, much longer than seems reasonable. This one was filled with seasoned ground pork and bean sprouts. I did not bother with the accompaniments or a dipping sauce as I wanted to just figure out the pancake. Though I had purchased a Banh xeo mix yesterday, I made this batter from scratch.
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A vote for the Fabulous Baker Brothers<br /><br />
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And a lucky Moe at that.
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Scallops and Miso by Harumi
http://oneperfectbite.blogspot.com/2012/04/50-women-game-changers-in-food-42.html#.UfBfq22DkfQ
Miso salad dressing.
Miso glazed salmon
Freeze firm tofu, defrost, then drain, then soak in a marinade of soy, miso, mirin, ginger, and water. Then grill.
Some other interesting uses for miso in link below. Apricot miso jam....
http://www.bonappetit.com/blogsandforums/blogs/badaily/2012/04/how-to-cook-with-miso.html
Momofuku does a butterscotch miso sauce for their apple pie.
http://momofukufor2.com/2010/07/apple-pie-filling-and-miso-butterscotch/
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Maybe use the nuts and spices to make kafta, served asian style with rice paper wraps, and rice noodles.<br /><br />Kind of a fusion bo la lot<br /><br />http://www.theravenouscouple.com/2009/08/bo-la-lot-betel-leaf-wrapped-beef.html<br /><br />
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I'm always salivating at the end of your posts huiray.
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I'm also thinking if it's a starter a little bit of brightness/acidity from something like a pickled onion or capers.
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How about seasoned Cancha, i.e. Corn Nuts....
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Parmesan, mixed with chorizo spices, turned into a crisp if your looking for vegetarian.
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For cheese,<br />Rogue Creamery:<br />http://www.roguecreamery.com/store/<br /><br /><br />Your just in time for strawberry and rasberry season also, so a trip to one of the farms for some U-Pick might be nice.
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How about a banana chip, or pralined bacon?<br /><br />Some maple candy/maple drizzle?<br /><br />
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I used to love the little round egg poachershttp://www.amazon.com/Excelsteel-Stainless-Non-Stick-Poacher/dp/B002CGSYBM/ref=zg_tr_3737251_1or individual cast iron skillet<br /><br />http://www.amazon.com/kitchen-dining/dp/B000LXA9YI
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Mandarin-cello? Limoncello made with mandarins?
First time Portland & Seattle
in Pacific Northwest & Alaska: Dining
Posted
There are also a nice selection of ethiopian restaurants in Portland
http://www.wweek.com/portland/article-18715-teff-love.html