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Everything posted by ElsieD
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Oh, lordy, I remember that one. It was hilarious.
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Sounds delicious. How do I make the mango habanero sauce?
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Actually, there is a Whole Foods here and I just checked them out. They carry that brand's Heirloom White Coon Massa as well as the Heirloon Blue Corn Massa.
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Thank you for the update. Safe journey home, I'll be following your updates with interest.
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Thanks everybody. Lots of suggested reading which I intend to do, I just haven't had time. I did make fish tacos last night. Pan-fried panko'd cod, with a pineapple salsa. Wow, was that good! Thanks, @blue_dolphin for the suggestion.
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Absurdly, stupidly basic cooking questions (Part 2)
ElsieD replied to a topic in Food Traditions & Culture
Can Boston Cream Pie be frozen? I'm thinking of making individual ones and am wondering if I can do this. -
At the moment, I'm just buying the corn and flour tortillas. Do you make yours? I wouldn't mind making them but I would need a tortilla press and I don't want to buy one unless I'm sure I'd use it. So for now, fillings and toppings. What do you top your fish tacos with? I was thinking of a mango/red pepper and maybe cucumber concoction.
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I recently decided to start making these. I had this preconceived notion that I didn't like them but then I had some and realized I was mistaken. I have had the book 300 Best Tacos on my bookshelf for I know not how long (or why) and dusted it off. The first recipe I made was Kalbi tacos with Asian Pear salsa. They were delicious but I used the marinade on a strip steak rather than short ribs. I'm looking to make more. Any good taco ideas out there?
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Every year in these parts, Carp, a village outside my city along with Perth, a place a bit further out, hold what they call Garlic Fests. All kinds of garlic is sold there there, all locally grown. Russian Red was one of my favorites.
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I have the same one that @JoNorvelleWalker and @lindag have. I've had it for years and if I ever needed to buy another I'd get the same one.
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Wish I'd thought of that when I had my jar.
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I bought some years ago and tried to use it for lower-calorie peanut butter for John. He didn't care for it.
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One of the very few canned soups I like though I seldom buy it. If I see it, I'll buy one and try it.
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Where does the water go and how much goes into the machine?
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I see the oven is deeply discounted at the moment.
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My SIL and BIL hosted an Easter brunch for 9 people. I was asked to make Greek yogurt which I did. I also made 4 batches of ginger pumpkin muffins, I batch per family. The brunch was today. John went but I couldn't go because I was under the weather. Sad.
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I have some HO . YA soy sauce. Best before date is July 19, 2024.
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Thanks. I'll just freeze my tubs, measure out what I need, add hot water to it and let it sit until it dissolves. Problem solved.
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Well, duh! You are right about freezer space. But I was also thinking that maybe with some liquid already added, it would be easier incorporate it into what I was making because it wouldn't be, for lack of a better word, as "blobby" hence requiring less whisking time. I used some the other day and found it took a while before the MTG totally dissolved.
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Is it possible to dilute the 16 oz. tubs say 1 part demi-glace to 1 part water and freeze that in ice cube trays? @fledflew said uptrend he used a ratio of 1:4 but to save room I wonder if 1:1 or 1:2 might work.
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What or who is WHPS?
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Do you happen to know if one freezes the undiluted semi-glace in ice cube trays, how hard it is to get them out?
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Thank you. Fixed it.
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I assume that since they are quasi-gels, they would be scoopable. Am I wrong?