
kayb
participating member-
Posts
8,353 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Everything posted by kayb
-
I have, though, always been pretty happy with the recipes I've picked up from eGullet! I save a few from the NYT Cooking, a few from Food 52, some from Food and Wine, and many from friends who share them on Facebook, in addition to the excellent sources @Lisa Shock mentions above. I'm wary of mass-market websites that push content on Facebook, like Taste of Home, 12 Tomatoes, etc. As far as apps go, I am fond of the Copy Me That app that copies recipes for you.
-
Useful food gifts and kitchenware that you have received
kayb replied to a topic in Food Traditions & Culture
Oooohh! Nice! -
I don't see why you couldn't sous vide it, then fry. Or broil. Sort of like beef carnitas, depending on the seasoning you used. One of my favorites, which doesn't use stew meat, but could: boil the beef with onion and a bay leaf until tender. Cool, then shred, pulling out any fat. Marinate in lime juice, oregano and garlic for 30 mintues, countertop. Saute with sliced onions over medium high heat until crispy and browned. Vaca frita -- literally, fried cow.
-
With all due respect...yuck. I loathe liver, in any fashion except I WILL eat pate. As long as it's not too liver-heavy. A nd I'll eat foie gras in sauces, etc.; not by itself. I hereby bequeath to you all my share of liver in the world.
-
-
Had to go with Zingerman's.
-
Starting Monday off right. Corned beef hash and eggs. Most of the whites discarded, two yolks and a little white over easy. Broke one of the yolks. Didn't hurt it too much.
-
I usually have a good variety of entree-makings in the freezer, and a fairly well stocked pantry, so a lot of it's what I feel like, what the temp outdoors is, and who all is going to be there to eat -- don't want to cook a whole pot roast or Italian roast chicken for two people. Sometimes it's something in the fridge that needs to be used. Sometimes it's beccause there's leftovers that lend themselves to recycling. Sometmes it's because I read something that sounds interesting, and decide to make it.
-
FYI, there is a recipe online for "Good Night Waffles," in which one makes up a yeasted batter the night before, lets it ferment countertop overnight, and in the morning adds egg and baking soda. Lightest, most ethereal waffles I've ever had. I make them in an el-cheapo Belgian waffle maker. The kids clamor for them.
-
Not unless it vacuums and mops, too.
-
Welcome! So glad to have you, and your blend of cuisines, here! There are many bakers and would-be bakers (I classify myself among the latter) here. I, for one, would love some of your Norwegian bread recipe, should you care to share them. If you have seen recipe-gullet, that is the spot for sharing recipes. But a reminder would be wonderful in one of the baking topics!
- 1 reply
-
- 1
-
-
Didn't get an email either (or my spam filter caught it). Anxious for my paella pan.
-
I'm pretty horrified at a pumpkin chocolate chip bagel, m'self. (bagel purist, here, oddly, as I've only been to NY twice in my life).
-
I've had chicken salad like that. Wonderful!
-
Waffle shops in my part of the world usually limit themselves to plain waffles and pecan waffles (waffles with tiny chopped pieces of pecans in the batter). Toppings, besides maple syrup, can include as Andi mentioned above, all kinds of fruit compote, fruit syrups, jams, preserves, nut-accented syrups. Chicken and waffles (waffles, with fried chicken) is for some reason quite popular, not that I can necessarily ld thinunderstand why. I would think the ice cream waffles would go well, especially in the summertime.
-
FWIW, rice and potatoes will help assuage the hunger he's feeling from the lack of simple carbs in bread products. Might try upping those in his diet for a while. Cara was big on grits, as well; she loved them before any of these issues showed up.
-
That looks luscious. I could pick the celery out of that....
-
I don't know why I'm even commenting, since I don't care for celery. But would gochujang paste be good in this? It also strikes me that it would be good to do this with peeled, hardboiled eggs. Maybe not pull a very hard vacuum, to avoid deforming the eggs? Thoughts? That one really intrigues me. May have to experiment.
-
I like my ratatouille to have a little "bite" left in the squash, but everything else I want soft, so I saute my onions, peppers, garlic and then eggplants and any other hard veggies I'm using for a while before adding my squash (both zucchini and yellow). Once I get a little color on it, I turn down the heat and add the tomatoes and simmer for maybe 40 minutes. I like mine over brown rice.
-
There were a lot of health issues that befuddled us. She had her gall bladder removed at age 19 (none of the usual risk factors; not middle-aged, never been pregnant, not overweight). She had a thyroid issue (will be on synthetic thyroid hormone the rest of her life). But the thing that almost drove us over the edge was constant anemia. She went a hematologist in Memphis who simply treated the symptoms (iron infusions every three months, when one should last for more than a year!). I got a different hematologist in Memphis to see her. He took one look at her labs and said, "I would be willing to bet you have celiac disease," which neither of us had ever heard of. She went to a gastroenterologist for an endoscopy, and sure enough, there it was. I'm glad you caught this early. Hopefully you will avoid the worst of the associated health effects. It's my understanding people suffer from different levels of sensitivity. My daughter's got much worse, for instance, after she had her second child. Her reaction to exposure to small amounts now is usually stomach upset and bloating, and inflammation in the joints of her hands.
-
Lucy, who is nested atop a back-of-the-couch cushion that is one of her favorite sleeping spots, bids hello to Chum. I woke her up to do so.
-
A cook after my own heart! What's your favorite soup/stew, now that it's getting to that kind of weather?
-
Why, turtle soup, of course.
-
I love my Anova. Have no interest in voice, bluetooth or wifi controlling it; I'm fine with pushing a button. Have not used a Joule, but I'll admit the smaller size is attractive. I cut my sous vide chops on the SideKic circulator several of us on here bought when it was in development mode. I liked it; a little clunky, a little awkward, but I used it until it died, and then I got an Anova.
-
Here's a site I like that offers a meatball/kofta curry.