I've run out of storebought Italian Seasoning blend, so I was thinking of just making my own, since I have plenty of just about all other herbs on hand.
Though, I noticed a lot of blend mixes online have sage in them--which I DON'T have on hand. Is the sage really essential for the flavor, or should I be fine with just basil, oregano, thyme, marjoram, and rosemary?
I thought you might like to see this video produced for the soon-to-open New Asian restaurant Sunda. Click the image below or go directly to http://www.youtube.com/watch?v=wYTwh2HemjI
Sunda, opening to the public on Monday, March 9 at 110 W. Illinois in River North, is at the vanguard of America’s New-Asian cuisine movement. Helmed by renowned Executive Chef Rodelio Aglibot, known as the “Food Buddha” to international media, Sunda showcases contemporary and progressive interpretations of traditional dishes from Japan, China, Vietnam, Cambodia, Indonesia, Thailand, the Philippines and the rest of the Southeast Asian Island region. The surprising, simple, flavorful dishes are served and shared while a full sushi bar will service an assortment of sushi, sashimi and nigiri options. Sunda’s beverage program revolves around a progressive list of premium sakes, an assembly of Asian beers, a well-rounded list of Champagnes, sparkling wines, white wines and red wines and an ever-changing seasonal cocktail list. The chic space, designed by award-winning restaurant and hotel designer Tony Chi, seats more than 200 guests and is a spectacular combination of innovative yet comforting design in which delicious authentic New Asian cuisine is served at accommodating prices, where each guest can choose the level of their dining experience from a myriad of menu options.
food_geeks, I need your help!
I want to mail some chocolate covered biscuits overseas. Which means I'll probably send them via airmail since international express post/ couriers are way too expensive. So, we're looking at about 2 weeks in transit of the goods, weighing ~200g. My question is, what's the best way to ensure they don't melt?
I've considered using dry ice, but I haven't been able to get my hands on any.
I am a new member, I just joined! I am sooo looking forward to going back through all the pages here, but I thought I'd introduce myself first! I'm a culinary student in Canada, and I LOVE food (obviously). I do often take pictures of the food I create at school in the kitchen, though my camera isn't of great quality, so I hope I'm not breaking any rules.
Also, I have a question, I didn't see as a rule: Are we ALLOWED to post the recipe that goes with the picture? I know I saw the rule, " Don't ask for recipes", so I just thought I'd ask.
And for the trouble of reading my post, I give you a picture!( Cream PuffsCollapse )
Also, if you're interested in recipes and food pictures and food discussion, I have a community calledfaded_bento_box
I soooooooo love this community! I do a lot more stalking than posting though, because I can never go back and find my old posts.
So anyway, I started my own food blog (I promise its cool, but nothing super fancy)
Check it out if you are looking for more blogs to browse and food pics to pour over.
(hopefully this is allowed...)
Hello...I'm a member of this community, but I just recently opened a new blog to catalog my adventures in "healthy" cajun cooking. I've lived in Louisiana for quite some time now, and when I first moved here, I was ALL about wanting to learn to cook in the traditional cajun/creole style.
However, my jerk of a boyfriend (who grew up in southern Louisiana) constantly berated me about my cooking, saying it didn't taste like cajun/creole food, and hey--after enough belittlement, ya just stop trying.
However, that boyfriend is long since gone, and I've decided it's time to branch out.
I love "healthy-ing" up traditionally "bad for you" recipes into something that still tastes great, but is more nutritious. So I've decided to give cajun & creole dishes a whirl as well, while doing my best to maintain the authentic Louisiana flavor. If you *think* you've had cajun/creole food, but have never been to southern Louisiana...more than likely, you're wrong. There are a lot of misconceptions "Cajun" Louisiana, and hopefully, I can help clarify a few of those as well.
If that sounds up your alley, please feel free to add/watch the following journal: feauxcajun
("faux" is misspelled on purpose, yes. If you've ever seen an LSU "Geaux Tigers" sign, perhaps you understand.)
This Monday I went to a nearby town and went to the farmers market. I was simply tired of buying all these "old" vegetables and fruits at the local grocery store. When I was there, I found heaps of freshly picked fruit and vegetables. They even tasted better. It's only sad the strawberry season is over in my part of Norway, because of all the rain.
I recently added a recipe database to my site, and I am trying to make it grow. Please be so kind as to pay it a visit to add your favorite recipes. Don't forget to give yourself (or whoever's recipe it is) credit in the notes section when you add stuff. Thanks. http://www.jscholtes.com/recipes/
I started a new recipe database on my site. My mother gave me a few boxes of index card with family recipes and I decided to put them online for the family. I thought I might as well open it up to anyone who has a good recipe (or wants a recipe) as well. There isn't much there now, but I am hoping you can help me build it. Go to http://www.jscholtes.com/recipes
to add your recipe. Thanks in advance.
How much Grand Marnier should I be able to add to a creme brulee recipe without keeping it from setting? Most of the recipes I see seem to indicate 1/4 cup for a recipe with a quart of heavy creme, but I'd like to go with a bit more. Also, I recently changed my standard creme brulee recipe from 8 egg yolks to six because I thought it was too thick; am I right in thinking I should increase the egg again to offset the extra liquid?