This Post is ALL Mandi. I think she has had a few of these this morning so disregard her grammar and over excitement. See ya next week! - Dan I love jello shots. if you know me personally then you have most likely had my jello shots at least once because ill take pretty much any excuse to make them. To break it down for you:
Kosher salt can refer to two types of salt—one is a specific shaped flake salt that is so named for its use in the preparation of meat according to the requirements of Jewish dietary guidelines. It contains fewer additives, and has a cleaner and more even taste than ordinary table salt. The flakes dissolve easily, and have a less pungent flavor than processed table salt. Due to the shape of the granules, there is simply less salt in a pinch of kosher salt than in a pinch of table salt. This is the kind of salt most often used on top of pretzels and on the rims of margarita glasses.
Stuffed pizzas are a Chicagoan delicacy consisting of layers of cheese and fillings above– and below– a thin pizza crust. One of the best ways to bake them is in a springform pan, so that the sides come out in perfect cylinders and come out easily. Taken to the small extreme, individual-sized stuffed pizzas are the ideal portable food to take to work for lunch. Made in miniature springform pans, they are compact, cute, tasty, filling, and are almost guaranteed to make your co-workers jealous.
… and a killer pickled garlic scape tartar sauce – if I do say so myself. I’m not one to shy away from fried foods. What I do tend to avoid are large stinky messes. Fried foods are notorious for producing an enormous mess. The bubbly caldron of hot oil leaves a lingering smell which takes months and multiple bottles of Febreze to remove.
Who doesn’t like Hot Chocolate? There is nothing quite like sitting in front of a fire or heater with the “perfect” Hot Chocolate on a cold day… But like everything chocolate – it depends on your own taste buds as to what you consider “perfect” to be. So today I’m giving you five variants on this old favorite in the hope you will find one to suit your taste buds. Let’s start with the basics with a very simple hot chocolate recipe. 1. Simple Hot Chocolate
There are two basic methods to test for how done your meat is while you are cooking it – use a meat thermometer, or press on the meat with your finger tips. The problem with the meat thermometer approach is that when you poke a hole into the meat with a thermometer, it can let juices escape, juices that you would rather have stay in the meat. For this reason, most experienced cooks rely on a “finger test” method, especially on steaks (whole roasts are better tested with a thermometer). My mother has been trying to get me to test meat with my finger tips for years, and for years, being somewhat of a scaredy cat (won’t it burn my fingers?) I ignored, avoided, ran away from the idea. Then my friend David showed me up.
It is no secret that I have an obsession with Chinese cuisine. The place that started it all was a local Chinese buffet here in Michigan. After frequent visits to the buffet over the years, I finally decided to take a stab at cooking my own Chinese dishes at home.
If you consider yourself "pie crust challenged", this recipe is your new best friend. I first saw this pie over at Lisa's blog and I knew I had to give it a try, it looked delicious. While I have no problem making pie crust, so manypeople have had bad experiences making pie crust from scratch andhave just given up. It does take practice. This recipe was intriguing as it uses refrigerated pie crust. I normally do not like the texture of refrigerated pie crust as opposed to homemade but a homemade pie crust is unnecessary here.
When we arrived to America, I was quick in growing to love American traditions and foods and general popular culture. I ate peanut butter and jelly sandwiches with great zeal and often dreamt (and still do) of pizza . Hamburgers and French fries, chicken nuggets and fish sticks, potato chips and chocolate chip cookies , sweet potato and broccoli, Fourth of July clambakes and Thanksgiving turkeys – I embraced it all as if it were the most natural thing in the world. I forced these unknown traditions on my parents, arguing with them, a bold and foolish teenager that I was, that these were the new ways of the world, and that we had to let go of our old world traditions because they were archaic that no one, besides my parents and their Russian friends, understood. I was eager to assimilate and become truly, completely, wholly American. If it was American – I loved it blindly and unequivocally.
oh god... that looks downright immoral! by Feb 3
How to Make Your Baby Pterodactyl Mad In 4 Easy Steps. [No, I didn't have sex with a dinosaur nor was I inseminated with whatever and I didn't splice some dino dna with frog dna a la Jurassic Park like some mad scientist] First, you need to find yourself a 17 year old daughter then when she starts complaining tell her she sounds like a baby pterodactyl.
These days, I am so busy that I don’t have much time to explore blogoshere, so I rely on websites like Tastespotting to discover really good food blogs, and that’s how I discovered My Kitchen . Lydia Teh is a fellow Malaysian and her blog My Kitchen is full of great recipes and very beautiful food photography. Lydia is also a great cook and makes some of the most authentic Chinese and Malaysian dishes around.
Ok..it is stirred, but not fried. Creating new raw food recipes is something that I love to do. Even more fun is getting surprised along the way. When I started this recipe, I had something very different in mind. As I started throwing ingredients together, I was taken in a completely different direction. The result is a very quick and easy “stir fry” that will please everyone.
Years ago, one of my family’s favorite desserts was a white chocolate, raspberry, chocolate tart. I have been thinking about it lately and decided that I was going to make a raw version to bring to the 4th of July celebration at my friend Kim’s house. I was the only raw food person there but I sure wasn’t the only person who loved the dessert. It was a huge success.
Other than my short stint as a resident of New York City, I've never lived in a city with a "signature" food. I'm talking about claim-to-fame level: cheese steaks from Philadelphia, coffee from Seattle, Hatch chiles from New Mexico. These Nanaimo Bars are the ultimate signature food, from beautiful Nanaimo, British Columbia on Vancouver Island in Canada. Nanaimo bars are a rich, decadent, 3-layer, no-bake treat. The bottom crust layer is chocolate, graham cracker crumbs, almonds, and coconut. I'm not sure if this is heresy (Canadian friends?
June 22, 2010 When I was young, rainbow Jello would always be one of the offerings on the dessert table. I used to peel the layers of Jello apart and eat them one by one, my favourite being cherry. I have a lot of fond memories of rainbow Jello, but like most things from my childhood, rainbow Jello slowly disappeared without much fanfare. I don’t eat Jello much, but when I do, I prefer eating rainbows. I also have a thing for quirky, retro desserts, so when we planned a father’s day barbecue on Sunday, I made a small container of rainbow Jello.