Cooking in hay? - Home Cooking - Food Nostalgia - Chowhound
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Everything I've read says that corned beef should be simmered for 2-3 hrs, and as I recall that works fine. But, my sister-in-law just cooked one that she says was not tender at 2 1/2 hrs, so she cooked it for much longer, and it was still tough.
My 12 year old Yorkie is allergic to chicken. He loves salmon. Not necessary to buy the fresh wild king, but he enjoys canned or packaged salmon and tuna. He also loves all kinds of fresh vegetables, especially carrots, apples and sweet potatoes. We feed him Royal Canin hypoallergenic dried food and add one of the above ingredients.
But it can be bought in the British sections of Publix in Florida and all the British food mail order companies. Reply greedygirl Feb 13, 2009 03:45 AM re: Harters I love it too - just substitute Sheffield for Salford and that's me!
Read page 11 of the Cooking for One: A Widow's Challenge discussion from the Chowhound Home Cooking, Cooking For One food community. Join the discussion today.
"Serving Suggestions: Add a small branch of rue to simmering spicy Italian tomato sauces; remove before serving. Because rue’s natural bitterness is diminished by acids, it works well in pickled vegetables, herbal vinegars, or salads. Make a British-style sauce from damson plums cooked with red wine and rue to serve with meat.
It's less dense than cream cheese, and tangier. It makes a great topping for potatoes, actually, especially when you mix it into something that is known as "Frühlingsquark" (spring quark) in Germany: finely chopped scallions, s&p.
I substitute spearmint for basil freely, since it is so easy to grow. My local Thai restaurant uses spearmint in place of Thai basil quite often. I discovered that a few mint leaves with melon and prosciutto is nice and looks a bit fancy on the plate.
My father-in-law gave us a bunch of frozen Wahoo steaks from his deep-sea sports fishing trip. I'm not sure what to do with them, and all the recipes I've found on the Internet are from sports fisherman sites (e.g. marinate it in lemon juice, grill it and serving it with tartar sauce or mayonnaise).
Hello! I lived in London and am now living in the states and just went back for a visit, during which I consumed container after container of M&S hummus (or humus or hummous) which has always been my favorite.
As a matter of fact I once opened a jar of "Coriander Chutney"--I believe it was a brand made in India that is widely available in the international foods aisle at general grocery stores. There was no pop, and then the chutney began to flow out of the jar like lava out of a volcano!
My second batch burned a bit on the bottom and now a few jars have little black bits, although it doesn't seem to have affected the flavor. And just in case it isn't obvious, although I'm sure it is, the Martha Stewart recipe does not deal with sterile jars and hot water baths; it assumes one will refrigerate the marmalade.
Hi-I'm getting ready to make my usual Passover brisket, but was thinking of doing a wine/thyme marinade first. I've never done this. Usually I sprinkle paprika, black pepper, and garlic powder liberally on the meat, brown at high temp for awhile, turning once and sprinkling more of the same, then lower the temp, add vegetables, water, etc, and roast for hours.
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Any remedies for too much lemon in a dish? In this case, it was Houmous/Hummus - the recipe called for way more lemon than was necessary (having never made it before, the ratio's didn't seem incorrect at the time), and the result was an EXTREMELY acidic, and horrifically and overly lemon-flavoured dip.
Read the Amazing broccoli discussion from the Chowhound Home Cooking food community. Join the discussion today. ... but based on my survey of friends and the responses on this page, the minority is you. Reply z. ... Seems to be available in the UK. Anybody seen it in the US, or anyone in the UK care to report? 2 to 3 times more glucoraphanin. ...
The idea of a key lime bundt cake sounded so good that I couldn't wait - I searched for the link and think I found it (see below). I'm going to make this cake the next time I have key limes or kl juice in the house.
Thanks - the label merely says "dried octopus" it is an entire octopus in a bag.....weighs about 6 oz and on the back it says cooking instruction: cook product until the internal temperature reaches 160 f or above. ingredients listing is octopus and salt. Steve
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BBC Good Food Home Cooking Series magazine Baking, Healthy and Vegetarian recipe collections Free BBC Worldwide iOS Version 3.3.57 Full Specs Visit Site External Download Site
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I too prefer sweet relish (or chowchow) unless it's homemade, in which case either is fine. I do like the sweet/salty thing of sweet relish on a good beef doggy, though. Dill works well in potato salad, but I also make one with loads of sweet, chopped egg and mayo and it's delicious.
I have watched a woman shredding it that fine in a taco trailer in Sonoyta, Mexico, for years, She has a knack, and uses a cheapo knife, I don't know how she does it, but she makes shreds you can see through.
I've shipped everything USPS priority mail, and it seems to get to its destination within 3 days (from LA to Boston is the furthest I've sent things; mailing it off first thing in the morning probably didn't hurt). No reports of anything being stale, either. I'm sure there are past threads on shipping holiday cookies, if you do a search.
So the British fruit/wedding cake I'm making calls for two layers of stuff on the outside (not counting the layer of apricot jam needed to make it stick): 1. a layer of "almond paste" which has no ingredients listed so I guess I can buy it) to roll out to cover the top and sides of the cake, which I am then to let sit for 24 hours before applying 2. four coats of royal icing, made with egg ...
I read the main octopus threads on this site and tried cooking one for the first time this last week. It was a rubbery failure, but I'm going to keep at this some more. A first point to make is that I'm not sure I've ever encountered an ingredient with more variety and mystery in the lore about how to make it tasty.
Pound cake would travel really well. If you want to make that more birthday-y, you could bake it in a bundt pan, so you have a circular cake worthy of candles. A flourless cake, like a flourless chocolate cake, would also be dense enough to withstand the long haul.
I'm hoping you baking hounds can help. I have a recipe for an apple cake that calls for 200g sugar, 2 eggs, 350g flour, 1.5 t of baking soda, .5 t cream of tartar, 450g apples, and .5 t salt.
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Today I made pizza using Marcella Hazan's recipe. The basic premise is dissolve yeast in small amount lukewarm water, add small amount of flour, add small amount of Olive Oil and salt and then keep mixing amounts of flour and lukewarm water until it's still slightly sticky, but a formed ball.
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I cook a lot of octopus. I will Sous Vide, Boil, Boil and Grill, Sous Vide and Grill, etc. I get my octopus from Alaska and it is pre-cleaned, cut up and vacuum sealed into 2lb bags. The meat comes from octopus weighing 10-20lbs, although I have done quite a bit with smaller (2-3lb) locally obtained octopus.
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Read the How to de-slime okra dish discussion from the Chowhound Home Cooking food community. Join the discussion today. ... lgss Dec 19, 2008 10:05 AM This recipe contains tomatoes as did the one he made where the sliminess was either gone or masked. The okra in this dish were...
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lgss Feb 21, 2009 10:51 AM re: lgss "We do not know for certain whether aluminum causes Alzheimer’s disease." Department of Health and Human Services Agency for Toxic... Department of Health and Human Services Agency for Toxic...
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Dissolving yeast in milk has no culinary advantage so I assume the recipe simply wants to avoid adding more liquid than necessary to the ingredients, which would be the case if you dissolved the yeast in water and then added it to the liquid milk.
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One morrocan style roasted hen, and one herb seasoned roasted hen with wild rice apricot dressing. The simple, herb roasted hen was the clear winner for a spring menu BUT my husband insists it will be too messy & a pain in the ...for our guests to eat. I have to admit, the pile of bones left on my plate were unappetizing.
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Easiest is to order Frank Cooper's Orange Marmalade on line unless you have a local source. FC's is the best. I make marmalade from Calamondin oranges, I have a tree. I also make Meyer Lemon marmalade which is quite special. I gave a younger friend a jar of the Meyer Lemon marmalade and she remarked "this tastes like love!"
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lgss | Dec 10, 2008 05:57 PM 2 Anyone who has this and can check for me if it contains a savory pumpkin/squash soup recipe. i think that's where the recipe we use comes from.
Hi guys - when I was in Canada last time, I picked up a jar of Bicks Zesty Onion Relish. It didn't last a week at home. Hubby kept asking for "anything that would go with that relish" for dinner - it was THAT good! I got the list of ingredients off the jar, but I can't find a recipe online that seems to come close.