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Serious Eats: Talk - www.seriouseats.com | Site profile
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Posting activity table on Serious Eats: Talk:
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Serious Eats: Talk posting activity graph:
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Top authors on Serious Eats: Talk during last week:
user's latest post:
10 1bs of potatoes
Published (2009-11-25 20:29:00)
The answer really depends on what type of poatoes you are using and how starchy they are. What type of potatoes are you using? Are they new or more dry? There are guidelines, but at the end, it still really depends on the final product. Slight adjustments are made during the mashing processs to yeild the consistencey you are looking for. At least, that's how I've always done it. Tell us about the potatoes and hopefully we can offer...
user's latest post:
Dutch process cocoa
Published (2009-11-25 20:28:00)
Do you mean as instructed in the recipe? or as instructed in dutch process cocoa information. I don't find the difference that there's supposed to be between dutch process and natural cocoa. kingarthurflour.com says under its dutch process cocoa to use it for all recipes that don't call for natural cocoa (which I think would be most recipes.) But then under the natural cocoa they say to use it for recipes that just call for...
user's latest post:
Turkey roaster vs oven?
Published (2009-11-24 20:20:00)
OK, one thing the owners manual said that I was surprised about was to make sure to wipe the interior out and to wash all of the accessories, such as the spit and the drip pan, which I am sure you did. What you may want to try is something that was actually recommended upthread to prevent smoke following Alton's recipe: put a little broth, wine, water, juice, etc., some sort of liquid in the drip pan and put the insert in place. Even if...
user's latest post:
Define your comfort food
Published (2009-11-25 23:47:00)
Meatloaf and mashed potatoes. But I adore kielbasa, pierogi and sauerkraut.
user's latest post:
stuffing-- eggs or not?
Published (2009-11-25 22:50:00)
I used to put an egg or two in my dish of dressing, but no longer feel that it is necessary for it to hold together. It's basic, dried white and wheat bread cubes, with sautéed mirapoix, thyme, sage, ground pepper, and salt, plus a generous amount of chicken broth and butter. I cook the veg and spices in the butter, toss with the bread, moisten it well with the broth, pack it into the dish, then brush melted butter over the top to make...
user's latest post:
Is Anyone Else a Thanksgiving...
Published (2009-11-25 10:22:00)
NO! You are absolutely not alone. I'm actually kind of a humbug all-around with holidays (christmas included). They're all just another day in my book. However, I am outgoing and fairly optimistic/cheery, so my indifference is pretty benevolent. My bf and I have spent both Thanksgiving and Christmas out of state with friends for the past three years. This year would have been the 4th in a row if I wasn't tired of simply doing...
user's latest post:
Can I freeze brownies? Any...
Published (2009-11-25 09:38:00)
Freezing them makes them a bit more moist. I make Ina's outrageous brownies and freeze them often. I do not cut them before I freeze. I usually freeze so I can make them in advance. My advise is wrap well and you should be fine.
user's latest post:
Weird "Thanksgiving"...
Published (2009-11-20 08:15:00)
My grandmother used to make one of those Jello Salads...usually lime jello in a mold studded with canned fruit salad (the one with the fake cherry bits), and would serve it on leaves of iceberg lettuce. The kicker is that she'd actually serve a homemade thousand island dressing to pour over the top. Despite this horrible crime against gastronomy she'd inflict on us, I'm really going to miss her this year. :o(
user's latest post:
Best Mexican Restaurant
Published (2009-11-23 15:05:00)
I've been to Rosa Mexicano, Centrico and Pampano in NYC. All were delicious, but Pampano was the best. I'm still hoping to find that diamond in the rough in New Jersey. Any other recommendations? Again... Southern Mexican cuisine.
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Top 10 active forums on Serious Eats: Talk during last week:
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Top 10 forums on Serious Eats: Talk:
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Latest active threads on Serious Eats: Talk:
Started 15 hours, 30 minutes ago (2009-11-26 14:32:00)
by tapioca
I don't know what you have cindy22 but fresh English peas - in other parts of the country they're called peas, green peas, or sweet peas - should be removed from the shell and dropped in boiling water for about 3 minutes. They really only need to be warmed through. The question is what are they and where did they come from at this time of year since English peas are a springtime vegetable. ...
Started 19 hours, 26 minutes ago (2009-11-26 10:36:00)
by arm1970
Turkey, white bread, mayo and salt. Sometimes cranberry sauce too. : )
Started 15 hours, 39 minutes ago (2009-11-26 14:23:00)
by Adam Kuban
Hah. Funny. Thanks for the laugh, POM. Happy Thanksgiving!
Started 21 hours, 19 minutes ago (2009-11-26 08:43:00)
by cindy22
I like to cut up my bread and put it on a cookie sheet. I then pour some melted garlic/herb butter on in and toss. I bake at 250 for a while, then turn the oven off. Usually I do this the night before and then just leave them in there 'til the morning, but maybe you could go for 300 for about 30 minutes, or until they get toasty. I think it helps, especially if your bread isn't stale to ...
Started 15 hours ago (2009-11-26 15:02:00)
by RickyT
Well it would depend on what keeps best, don't you think? I'd look at it that way. I'd wait on the turkey until Friday night - I find it doesn't keep as well and the delay until Sunday may be too long, no?
Started 1 day, 9 hours ago (2009-11-25 20:29:00)
by CJ McD
The answer really depends on what type of poatoes you are using and how starchy they are.
What type of potatoes are you using? Are they new or more dry?
There are guidelines, but at the end, it still really depends on the final product. Slight adjustments are made during the mashing processs to yeild the consistencey you are looking for. At least, that's how I've always done it.
...
Started 1 day, 8 hours ago (2009-11-25 21:54:00)
by CatBoy
A pot of tea, a pile of toast, and a jar of jam.
Started 1 day, 9 hours ago (2009-11-25 20:24:00)
by CJ McD
It's optional depending on the type of stuffing you are making. If you have a recipe that doesn't call for eggs, follow it. I'm sure it will turn out well. If you want to make adjustments, do them next time.
My stuffings do employ eggs. But there are so many different recipes, just go for it.
And Happy Thanksgiving.
Started 1 day, 12 hours ago (2009-11-25 17:41:00)
by Alm25
We're doing take out Chinese tonight. Have been baking pies today and don't feel like cooking dinner too.
Started 1 day, 12 hours ago (2009-11-25 17:15:00)
by AyeEat
This isnt a repice so much as a seasoning combination.
However, Balsamic vinegar, montreal steak seasoning, and a dash of worcestershire sauce makes possibly the best red meat seasonings I've ever tasted.
I had bought a bottle of aged balsamic and was just randomly googling things I could do with it when I bumped accross a website that had that as a steak seasoning. I tried it on steak ...
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Hot threads for last week on Serious Eats: Talk:
Started 6 days, 19 hours ago (2009-11-20 10:35:00)
by carriebwc
I am going to try this one as a first course.
http://www.seriouseats.com/recipes/2009/11/the-cri sper-whisperer-acorn-squash-lasagna.html
Started 3 days, 17 hours ago (2009-11-23 12:51:00)
by lambowner
I never liked them until I had them roasted. Cover w/ olive oil, salt and garlic, rosemary or herb of choice and roast at 425 for 40 minutes or until crispy on the outside. They can get quite dark, but no worries, they are crispy out and tender in. Yum.
Started 3 days, 14 hours ago (2009-11-23 15:33:00)
by Italiancupcake
I am trying to use up leftovers before Thanksgiving....so tonight it is either gonna be stuffed cabbage I made on Saturday with mashed potatoes OR stuffed artichokes in a lemon wine sauce...they were both yummy!
Started 6 days, 21 hours ago (2009-11-20 08:15:00)
by juliebugsmama
My grandmother used to make one of those Jello Salads...usually lime jello in a mold studded with canned fruit salad (the one with the fake cherry bits), and would serve it on leaves of iceberg lettuce. The kicker is that she'd actually serve a homemade thousand island dressing to pour over the top. Despite this horrible crime against gastronomy she'd inflict on us, I'm really going to miss ...
Started 6 days, 11 hours ago (2009-11-20 18:47:00)
by AnnieNT
Started 2 days, 17 hours ago (2009-11-24 12:04:00)
by Amandarama
Cranberry Orange Salsa
Mom makes this every Thanksgiving. It's way better than any cranberry sauce we've ever had since I was a kid. I think it's because the cranberries aren't cooked in this salsa.
Started 1 day, 12 hours ago (2009-11-25 17:41:00)
by Alm25
We're doing take out Chinese tonight. Have been baking pies today and don't feel like cooking dinner too.
Started 6 days, 13 hours ago (2009-11-20 16:52:00)
by Amandarama
Pizza! And I made the Easy Chocolate Peanut Butter Mousse Pie that was posted here earlier this week. That will be dessert!
Started 2 days, 18 hours ago (2009-11-24 11:16:00)
by Potboiler
One of my neighbors swears by her roaster. Also leaves her oven free for everything else.
Started 5 days, 11 hours ago (2009-11-21 18:03:00)
by Gator Pam
WAY.
Especially baked in the pumpkin stews and "pie."
Such a pretty presentation. 8)
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