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Parsnip and beet purée?

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Will this work? I want to try to do something slightly different for Christmas this year, but I do have to feed a lot of people. Small fancy dishes are tough so I tend to do larger things like a large roast vegetable platter. In lieu of the staple mash potatoes, I was thinking of a mashed root vegetable purée. Do parsnips and beets go well together? Should I mix in a potato for some extra body and to keep the cost down? Roast or boil? I like roasted parsnip and beat much better than boiled. But I know the potatoes are usually a problem with that. Any help is appreciated.

Preserving Stocks

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Jacob,
I know about freezing stock in ice cube trays, but what about canning stocks in glass jars?  If it can be done in a pressure canner, how long can it be stored? Will it taste good after a year?
Thanks,
Scott

A really touchy subject that affects us all...

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I've really been struggling with this lately...
Light cooking. That sheiße is hard to do well. My wife has a sub to Cooking Light, and I often don't hate the recipes in there. We don't eat terribly, we eat good food, but there are some things that I'm really not convinced can be subbed. 
"Can't believe it's not butter? I can." - Anthony Bourdain, Kitchen Confidential

First Rotisserie Bird

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I have one of those Hamilton Beach countertop ovens that has a rotisserie feature. After having it for four years, I decided to try it. The oven is pretty decent at most things, so I figured the rotisserie wouldn't be too bad. the spit that comes with it is kind of small and my bird kept falling around on it. I just had to truss it extra tight. Stuff it with a few clothes of garlic, some homegrown herbs, and some lemon wedges. Rub it with olive oil and salt and peppered it.

Tipping...it's not optional

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Just wow, someone like that would get banned from my restaurant. If you can't afford to tip, you can't afford to eat out. I'd understand if waitstaff was paid a decent living wage, but they have separate (lower) wages than even minimum wage due to tips.

doing the little things

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On  a bit of a roll. Yesterday I baked a lb. of bacon in the oven and strained and reserved the fat.  I then shredded a rotisserie chicken, reserving skin and bones.
I chopped up a bunch of veggies for a mirepoix then made mashed potatoes, cooked egg noodles in broth, added slivered chicken served over potatoes and a slice of cranberry sauce (canned) . I think it needed more flavouring.

Juniper Berries!

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Hi everyone! This year I made a promise to branch out and explore spices never tasted before...ahhh juniper berries. Does anyone have a tested recipe I could try my new delicious treat on?

Favorite Fresh Pasta Dough Recipe

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Was wondering of anyone else here makes fresh pasta. I make it quite a bit and was wondering if anyone had a favorite dough recipe they might share. I love fresh pasta but the different recipes I have tried have some slight texture problems I'd like to overcome. It is normally just a bit too soft. I would like to be able to get a bit more firm texture.

It's Just About THAT Time of Year Again!

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Noticed there are a few locals to me here in South Louisiana on the forums. It's coming on Crawfish season. Anyone boiling yet? I haven't but some of my neighbors have. I know it's still a bit early but I know that many get antsy and just have to boil. I had some at a local restaurant recently and was quite surprised at their size. Also, anyone have a boil seasoning recipe to share? I normally just use the packaged boils like Zatarain's Pro Boil but am always open to try something new and non-commercial.

the essential recipes everyone should know how to cook....

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I was browsing through a cookbook and the author suggested "their" version of a soup and it got me thinking, everyone should probably know how to cook a French onion soup the variables don't matter. You could use 1/4 cup of red wine vs 1/2 cup of white wine, I don't care. You could use beef stock vs. chicken stock, I don't care. The recipe is "SOOOOO" general all I care is that you make something resembling French onion soup that tastes good.
 
So, what are the recipes that, regardless of skill, everyone should know how to make?
 

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