I love Unagi Don or Eel Doburi or a basic Eel bowl, whatever it is called dependent on the place. Usually just broiled eel served over white rice in a sticky teriyaki (?) glaze and japanese pickles. I have seen canned eel in the grocery store (Wegman's) and of course in Asian supermarkets. I want to buy it but must admit I am a little scared of it.
I love Unagi Don or Eel Doburi or a basic Eel bowl, whatever it is called dependent on the place. Usually just broiled eel served over white rice in a sticky teriyaki (?) glaze and japanese pickles. I have seen canned eel in the grocery store (Wegman's) and of course in Asian supermarkets. I want to buy it but must admit I am a little scared of it.
My wife made them with "steak-ums" brand. I was wondering what kind of steak is this? I have tried many times in the past making cheesesteaks using beef from the grocers fridge, but always comes out too tough. Does anyone here have success making good, "loose" cheesesteaks at home? Thanks PS I love to BBQ. That is a pic of the last brisket I did.
Then I'd put the chicken in the drink before bedtime and get it out after 6 hours or so and then let it air dry in the fridge. Take it out an hour before you plan to roast it so that it can come closer to room tempm.
While Head Distiller and co-owner Colin Spoelman gives a tour of the 119-year-old facility, they talk about the illegal origins of the spirit, bringing Kentucky moonshine to Brooklyn, and how to make it in a DIY distiller set up.
Read the Best cold app discussion from the Chowhound Home Cooking food community. ... tiny sandwiches of cream cheese and chopped radish or watercress and butter. hummus is my least favoite bean dip -- i am no fan of tahini. ... fayehess Feb 26, 2010 10:58 AM I don't like her recipes in general, but the old Martha Stewart book for app's from ...
In this episode Guillermo visits Kings County Distillery, New York City’s oldest distillery after prohibition (opened 2010). While Head Distiller and co-owner Colin Spoelman gives a tour of the 119-year-old facility, they talk about the illegal origins of the spirit, bringing Kentucky moonshine to Brooklyn, and how to make it in a DIY distiller set up.
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Home Cooking Dish of the Month - NOMINATIONS, March 2020. by MelMM 6 days ago. Time to set your crumpets down for a few minutes and nominate some dishes for March. The goal of DOTM is for us to make dishes that expand our boundaries as cooks, whether it be an unfamiliar cuisi... by MelMM 6 days ago.
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Itz really crazy but I have been wanting to make a watermelon cheesecake. I made 4 dzn of my watermelon cupcakes and had some leftover. So...I started searching & found really nothing inviting. But going thru some of my recipes and found one made with pineapple so...i decided, why not?
What shakkar said. Bhelpuri could be a mail entree, but it's more suited for a snack or appetizer. Chaats are often served for appetizers at parties. I do premixed bhel mix form the indian store (I like a local brand called Surati from the Surati Farsan Market) or I get the Deep Foods one. Haldirams is good too.
Read the Can I freeze this marinade ? discussion from the Chowhound Home Cooking food community. Join the discussion today. ... Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. ... Grab Your Wallet—IKEA's 2020 Catalog Is Here & We Want Everything
Read the Uses for extra raita? discussion from the Chowhound Home Cooking food community. Join the discussion today. ... JungMann Our South Indian friends always pour buttermilk over rice (from Kerala). We use leftover raita on rice all the time. Our South Indian friends always pour buttermilk over rice (from Kerala). We use leftover raita on ...
I love to make the galley girl tart and use nice ripe, juicy pears for it. All the juice goes into the tart and it's just wonderful. I've had luck with both the bosc or anjou pears, so I think you could use either.
Not a bad thing to have too much clarified butter. Cook it a little longer and use itt to make brown butter cookies or add sage to browned CB and garlic parm cheese and red pepper flakes & make a pasta sauce, drizzle over fresh steamed green beans or bake a super huge potato until it crackles (fork open it up) squeeze to see the white steamy potato and spoon your CB over it, a little sea salt ...
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Read the What to do with foie gras discussion from the Chowhound Home Cooking food community. Join the discussion today. Table Talk with French Master Gabriel Kreuther Table Talk with French Master Gabriel Kreuther Discuss + Newsletter Shop Site Feedback FAQ / Help Center. Home Cooking ...
So I've been looking all over the web and for the life of me I can't figure out what temperature I need to cook my goose to. The USDA says 165, Cooks Illustrated says 170 but then says "A goose generally reaches an internal temperature of 170 degrees in the thigh cavity after less than two hours of roasting.
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