good luck with the basil!
what is a good vegetarian substitute for chicken? I was making dinner for a few people and one person is a vegetarian. if there are no good substitutes i guess i could make something else.
In what dish?
One option - maybe not applicable to a small dinner - is to provide enough dishes/sides that one can make a vegetarian meal.
Possibly more useful, I have loved tempeh instead of chicken in a number of different ways, sauteed and served on salad, in a stir-fry type dish or battered and fried like boneless buffalo wings. That being said I also have known vegetarians that do not like tempeh.
So it might be best to ask?
Nice of you to be so accommodating! I had a friend fix a "vegetarian meal" for me, "except for the anchovies"!!!!!????
For all intensive porpoises presale finally sold out
Multigrain Salad with Roast Salmon and Nutella
Frangelico. are you a retiree?
Sounds like a mole chili would do the trick on a number of those! Nuts, beans dark sugars. Get adventurous with 'corn' bread if you use some of those grains after you crack/stone grind them they could be subbed for the cornmeal in a recipe..with cheddar and another dark sugar! Have fun!
I currently have the rest of the Burgundy Red Rice cooking in a liquid from a shallot, Crimini mushrooms, heirloom tomatoes plus chicken stock and Pinot Noir. It works well as a side but tonight it is my full dinner.
I understand it's a standard cooking thing but I really hadn't gone there.
Had a bunch of sorrel from the garden, and some lake trout a friend brought over. I made trout with a sorrel cream sauce and a side of snap peas also from the garden. Also made some summer squash and basil soup topped with some yogurt and pine nuts. Got the summer squash from the tsa and basil from the garden. Everything turned out great
enjoy your stupid Dodgers cookies (nothing personal).
Update on my DIY sous vide machine project: Abandoned it after my gf gave me the Anova immersion cooker. All I can say is holy shit. Done a few steaks in it that were unreal. Today I did a couple lobster tails sealed with butter. Not only were the tails done to perfection, but the butter/lobster juice that was saved inside the bag was insanely good. Usually when I bake or broil a tail I lose all that, but no more.
Anova is coming out with their second generation one this fall (getting rid of the unnecessary touchscreen, and making give it more flexible immersion options). I think It'll retail for $179. Highly recommend it. It's nearly impossible to screw something up with this thing.
i use a le creuset stovetop grill in lieu of going down to my apartment complex grill. after using this for awhile now, i don't think i am using it right. does anyone have experience with these? i feel like the outside gets brown too quick in comparison to the inside. what is the secret to getting the perfect cook of meat?
here's what i have tried:
- not using any oil (meat stuck to pan)
- olive oil on the meat
- olive oil on the pan
- accidentally setting my burner to high (wouldn't recommend and neither would the fire alarm)
- setting my burner to medium, letting it heat up, then placing the meat on, cooking at even intervals, and turning
should i be using lower heat? should i vary the heat? any suggestions are appreciated. thanks
For chicken, pork chops or anything else I would start it at a medium high to high heat for a good sear on the outside, then lower the heat to medium and cover.
$33 instead of $70 or whatever. i am working early friday and going to a 2-4pm class at kierland if you are interested, the menu looks YUMMY! you get a meal of everything you cooked and i have been told you can bring wine.
the gnocchi class was gun and yummy. i am enjoying more butter sauces than tomato as i get older. we made a ricotta ravioli which was so decadent and yummy. glad i have another use for my cheese making i realized that i don't really enjoy pastas with herbs thrown into the dough though. and the yukon gold potatoes were better than the russet imo.
Pot roast with wine and mushrooms
I'm so excited for these fucking carrots to be done in the oven....This also could be in the drunk thread.
Swans @ Terminal West 03/28/15
Drive like Jehu @ The Glass House 04/08/15
Electric Wizard @ Slims 04/17/15
Acid Mother Temple @ BOTM 04/18/15
Faith No More @ the Warfield 04/20/15
John Zorn @ UCLA 05/02/15
Will Bulter @ Slims 05/26/15
Neutral Milk Hotel @ Pappy & Harriets 05/30/15
Mariah Carey @ Caesars palace 06/11/14
The local market had locally raised lamb and pork chops, so the past few nights I've been eating great. They were super cheap, better marbled than the regular cuts and man, the flavor of a good, fresh pork chop is just outta this world.
I had my brother, his family, and my best friend over tonight for dinner. We did chops and I made up some really excellent green beans. They're easy, and always a crowd pleaser:
2 tablespoons soy sauce 1 tablespoon unseasoned rice vinegar 2 teaspoons Sugar dash Hot chili flakes (to taste) 1 pound green beans (trimmed) 1 tablespoon Toasted sesame oil 2 tablespoons grated fresh ginger 2 tablespoons thinly sliced garlic
In a small bowl, whisk together the soy sauce, vinegar, sugar and chili flakes. Set aside.
Place 1/4 cup water in a large skillet and bring to a boil over high heat. Add the green beans, cover the pan, and cook until the beans are crisp tender, 3 to 4 minutes. Uncover, and drain any water that remains in the pan.
Add the oil, ginger and garlic to the beans in the skillet and cook over medium-high heat, stirring frequently, until the beans are lightly browned, about 2 minutes. Don't let the garlic burn. Add the soy mixture to the pan and cook, stirring constantly, until the sauce thickens and glazes the beans, about 2 minutes.
Transfer to a platter and serve the beans hot or at room temperature.
This is one of my favorites. I find the cooking time convenient for a full workday. You can set it up before you leave and toss the shredded cabbage in when you get home to finish it up. Serve with salad and sticky rice or Hawaiian mac salad. Sidenote: don't use any other pork cut than a shoulder/butt or it will come out too dry.
Last time I asked about chicken, you all scoffed at cooking boneless breasts. I went out and got breast with bone and skin, so now what do I do?