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Posts
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Everything posted by cyalexa
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I have not reviewed the video. I last made them quite a while ago and enjoyed them a great deal. The recipe, as I have it saved, says, "serve immediately". I make 2 servings which we have with dinner so do not try to hold them but my recollection is that they were crisp enough to make it through dinner.
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There is an ATK recipe for sweet potato fries that results in a crisp fry. It involves a boil with baking soda followed by a toss in cornstarch slurry before frying. A lot of hassle but it does work.
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I frequently put Aleppo pepper, salt, and lime juice on chunks of cantaloupe.
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I don't shop at Hobby Lobby and do not patronize Chick-Fil-A. I know they do not miss the minuscule amount of revenue I might generate for them but it I am heartened to hear that others are making similar decisions. I try to choose food and wine from this continent when possible - thinking of the carbon footprint cost of food that crosses an ocean. Perhaps this is misguided but it makes me feel better.
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avocado cucumber salad
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Avocado Cucumber Salad Adapted by Cindy Alexander for The Recipe Table from a recipe posted at http://smittenkitchen.com serves 2-4 as a side 2 tablespoons mayonnaise Juice of half a medium lime, plus more to taste ½ tsp fine sea salt or table salt, plus more to taste ½ tsp Sriracha or your favorite hot sauce, plus more to taste 2 TB chopped cilantro OR flat-leaf parsley; OR 1 TB chopped tarragon 1 small spring onion or 2 scallions 1-3 seedless cucumbers, depending on size (¾-1 pound total) 1 large avocado In a medium bowl combine the mayonnaise, lime juice, salt and Sriracha. Stir in the chopped herbs. Thinly slice the bulb and light green parts of the onion. Add them to the bowl and stir to combine. Chop the cucumber into ½-inch cubes. Add them to the bowl and stir to combine. Cut the avocado into ½-inch cubes. Add them to the bowl and fold gently to combine. Let set at room temperature for 10 minutes, gently stir again. Taste and add more lime juice, salt, or hot sauce, if desired.
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a gigantic picture of dried okra, cut in half lengthwise, dried about 48 hours at 125F The pointy ends are almost sharp and seeds fall out when you eat them. The next batch was dried whole. No pic but you can imagine. I salted them heavily after loading them on the trays and a fair amount seems to be sticking. I think these dried 4 days (also at 125) but honestly, I don't remember for sure. Both taste pretty good and if I am given another gigantic bag I would dry more whole, maybe trying some spices with the salt.
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At least 1 would go into avocado cucumber salad, if I had a ripe avocado. I often use pickling cukes in salads.
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Very tempted but I would have to buy a new phone!
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Having trouble posting my pic but they curled into a "c" shape and are not quite crisp at 36 hours. I started a couple trays of whole ones yesterday. They will probably take days. I'll try to post in the okra thread later.
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That's exactly what I did. I just put them in at 125F and will let it run all night.
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That's a good point. I was going to leave them whole but if I cut them the salt sticking issue will be solved.
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Someone gave me a gigantic bag of okra today. I have read every post in this thread and have a number of things planned. I bought an Excaliber dehydrator recently and would like to dry a batch. I would like to get a little salt to stick on them without using oil. Ideas?
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I just searched both parts of this topic for salmon. There were 10 or so posts so I got a few ideas but would like to know if anyone has found a CSO method that is their favorite way to prepare salmon. A friend just came home from Alaska and is coming over so we can eat some of the salmon he caught. I generally do a quick hard unilateral sear on the skin in a cast iron skillet followed by about 10 minutes in a low oven.
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check PM
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Thanks!
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I will report back. I really like the chew.
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It was frozen homemade rye. We eat BLTs for dinner at least weekly in the summer.
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I'm going to try farro. I am going to search for brown rice cooking methods and try that unless someone suggests otherwise.
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Does anyone have experience with tomatillos? I'm growing them for the first time this year. They are small but prolific and I am wondering if I can freeze them whole like tomatoes. My other new to me this year crop is lemongrass. I haven't harvested any yet but think I may soon.
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I wish I could remember to pause after opening the door and let the steam out before reaching in for my toast. The skin on the back of several of my fingers is red and painful for for the umpteenth time.
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I have a few books that I consider reference books and use on a regular basis. The remainder are "eye-candy" and their presence gives me pleasure. Even if a new recipe I am trying is published in one of the books I own I still google it so I can see reviews and print it in a large font. Don't worry about having done the wrong thing because what's done is done.
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@ElainaA that topping looks great
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My favorite is a lemon zucchini bread; light in color, fresh tasting, almost a cake.
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I haven't done it yet but was thinking of steam roasting eggplant. When I roast in the conventional oven I sometimes add a little water to the pan at the end of cooking.