This Post was extracted from Roasted Chicken Recipes
Go here to see the original and read more: My Nephew, A Pair of Earrings, and Other Urgent Matters
Tags: airport, aunt, daughter, family, Faster Then Fast Food, gold, Good Old Fashion Food, internet, pioneer, Simply Delicious, Tasty Recipes, thoughts
Welcome to the new Serious Eats homepage! We hope you like what we’ve done with the place (with the help of our talented friends at Mule Design ). Our new homepage makes it easier for our community to keep up with what’s new and interesting on Serious Eats. We’ve also got some spiffy new logos and have made it easier to navigate between our family of blogs. So, welcome! Take this baby for a test ride and let us know what you think.
This Post was extracted from Serious Eats
Go here to see the original and read more: Welcome to Our New Homepage
Tags: design, family, friends, makes-it-easier, new-homepage, our-community, serious-eats-, talented
There are members of my household, who shall remain nameless, who flat-out refuse to eat anything involving creamy, soft cheese. The ricotta in lasagna, the chevre in a beet salad, and the schmear on a bagel are all objectionable. Likewise, the mascarpone in tiramisu. Never mind that once it’s all mixed up with the espresso, sugar, and cocoa powder you can’t even taste it. If spreadable cheese is on the ingredient list, it’s not on our menu. But what’s life without luscious Italian desserts? That’s why I was excited to try Dr. Oetker’s Tiramisu ($4.99) for this week’s Mixed Review. It may contain a host of artificial ingredients, but it is entirely cheese-free. The box contains three pouches. The first is filled with eight lady finger cookies, the second with “filling mix,” the third with cocoa powder. The list of additional ingredients is flexible: “1/3 to 1/2 cup” of room temperature coffee, “1 to 2 optional tablespoons” of amaretto or rum, and 3/4 cup of milk. To assemble the dessert, I arranged the lady fingers in an 8×8-inch square pan and poured the coffee and amaretto over them. While they soaked, I beat the milk and filling mix with an electric mixer …
This Post was extracted from Serious Eats
Read more from the original source: Mixed Review: Dr. Oetker’s Tiramisu
Tags: amaretto, family, flavors, ingredient, italian, lady, loosely-whipped, pouches, result
Seriously – don’t let any of these Wreckerators on your team. On the one hand, I know this is probably supposed to be a car. On the other hand… are you frickin’ kidding me? You know that control panel on Darth Vader’s chest plate – the thing with all the boxes and lights? Yeah, that. Well, imagine that mashed up with a guitar, only they’re both made out of balloons . Or maybe jelly beans. Got it? Can you see it? Good. Now, tell me…does the thing you’re imagining…look something like this? Yes? No? A- hah! Dang, I’m good. Ok, here’s where things get interesting: Go grab your friends/co-workers/family members, and see who can correctly identify these objects the fastest (if at all). Answers are at the bottom. Ready? And… Go! Time’s up! How’d you do? Here are your answers: 1) A hand mixer. Or possibly a hair dryer. But probably a hand mixer. 2) Ballet slippers 3) A helicopter 4) I have no idea. Really. Your guess is as good as mine. (Ugly little bugger, though, isn’t it?) Heather E., Anne D., Lisa O., Leah C., Tessa, & Jenny , if you’re lucky enough to live near …
This Post was extracted from Cake Wrecks
See the original post here and read more: World’s Worst Pictionary Players
Tags: bugger, darth, family, friends, guess, mixer, panel-on-darth, plate, related, result, science-fiction, slippers, tessa, Thing, wreckerators
From Recipes [ Photographs: Kerry Saretsky ] Traditional moules-frites are so popular that we often forget their equally delicious cousins: moules-farcies , or stuffed mussels, broiled in the oven and served something like clams casino. Persillade is a traditional mix of parsley and often garlic, and it is the way I have most frequently encountered stuffed mussels. Sometimes they come with a broiled crust of Parmesan latticed over the top, but in this rendition, I lighten up the flavors with a splash of anise-d Pastis. The butter and the Pastis, under the hot sun of the broiler, collapse down into the half-shell mussels, as the garlic softens and sweetens and the crumbs crust into molehills of flavor. Pastis was first created as a foil to its anise-flavored cousin Absinthe. Less alcoholic and lacking an allegedly hallucinogenic ingredient , Pastis, around the turn of the twentieth century, became less a nighttime trip and more an afternoon aperitif. Also unlike its green progenitor, Pastis is bottled with sugar, so it is a liqueur, and not a spirit. When not paired with mussels, Pastis is generally served in a glass, alongside a jug of water and often a pile of …
This Post was extracted from Serious Eats
Go here to see the original and read more: The Secret Ingredient (Pastis): Pastis and Persillade Stuffed Mussels
Tags: absinthe, crumbs, family, flavors, fronds, persillade, recipes, stuffed-mussels, water
During the Olympics opening ceremony in Vancouver, my family started to question my mental stability. As Canadian poet Shane Koyczan stood on the stage and recited his poem, We Are More, I let the tears stream down my cheeks unimpeded. Okay, I openly wept and hiccuped. As he spoke of all of the things that were at the heart of my upbringing and inherent to my national pride, I was reminded of
This Post was extracted from Cookin’ Canuck
See the original post here and read more: Brown Butter & Chocolate Oatmeal Bar Recipe
Tags: cheeks, family, national-pride, olympics, stream, tears-stream, things, vancouver
From Recipes [Photograph: Gina DePalma] Previously Snowy Day Risotto » All Seriously Italian recipes » It is always a little weird to talk about cardoons in the context of Italian cooking, because I can’t resist using a brogue and rhyming them with Brigadoon, or coming up with a silly comparison to Lorna Doone. Speaking Italian, it is much easier to talk about the seriously delicious versatility of cardi, or cardone, as they are known. Cardoons are among a bounty of vegetables that once graced the tables of Ancient Rome, marching through the centuries to remain a seasonal mainstay in Italian markets. Sadly, they are harder to find here. Cardoons look like a supersized form of celery, with velvety, wide, deep-green leaves, but with a delicate flavor reminiscent of an artichoke. I’ve sampled this member of the thistle family in a number of formats: pickled or pur
Tags: ancient, cardi-gratinati, cardone, cooking, delicate, family, flavor, peeler
Chinese New Year (CNY) is more commonly known as ‘Spring Festival’ in China. The festival is celebrated for 15 days but because the Reunion Dinner on the eve of CNY is the most important meal of the year and most establishments will give their workers the afternoon off to prepare for The Dinner, I think the duration of the festival is actually 16 days. The Dinner is so important that this year, an estimated 2.5 BILLION people in China will make trips home just to be in time for it. For some folks, this is the only time they get to see loved ones, and many save all year just to make this trip and bring home presents for their loved ones. Of course the merry making for most people won’t last 15 days; if only life’s that much fun. By the 3rd day, people have to go back to work and on the 4th day, most businesses will be open. Skilled workers like carpenters, construction contractors and other workers who don’t get annual holidays will usually have 2 weeks off. Most will celebrate upto the 7th day, which to certain Chinese sects like the Fujians (Hokkien), is …
This Post was extracted from A Daily Obsession
Read more from the original source: Gong Xi Fa Cai 2010
Tags: cny, family, food, rice, shanghai, shanghainese, sticks, Vegetarian
This Post was extracted from Roasted Chicken Recipes
Read more from the original source: The Philosophy of Decorating, by Hyacinth the Philosopher
Tags: design, family, Good Old Fashion Food, homes, house, life, miscellaneous, pioneer, russia, Simply Delicious, spring, work
Our friend Megan is spending the winter in Turku Finland with her family. According to Megan, the ultimate Finnish woman is BUN SCENTED, and given the fact that most of the Finnish diet is comprised of pickled fish and chunks of Rudolph, it makes perfect sense to us. She’s been making buns every weekend and was kind enough to share her recipe. They look delicious. CINNAMON AND CARDAMOM BUNS makes about 35 buns bun dough 250 ml (1 cup) tepid milk 100g caster sugar (it says superfine here) 25 g ( 1 oz) fresh yeast 1 egg, lightly beaten 125 g butter, softened 2 tsp ground cardamom (NB this is sold ground in pencil-length plastic tubes in Finland for some reason) 1 tsp salt 650 g (5.25 cups) cake frour or plain (all-purpose) flour cinnamon butter 2 tsp ground cinnamon 50 g caster (superfine) sugar plus 1 tbsp for sprinkling 80 g butter, softened 1 egg, lightly beaten Put milk and sugar in bowl and crumble in the yeast. Leave for 10 minutes or until the yeast begins to activate. Add egg, butter, cardamom and salt and mix in. Add the flour, bit by bit, mixing it in with a wooden spoon until…
This Post was extracted from Frugal Feasts
See the original post here and read more: Sweet Treats: Finnish Buns
Tags: buns, cinnamon, cinnamon-butter, dough, family, finnish, food and photos, Portions, sweet treats, winter, work, yeast
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