Foods

"To start, I've sweetened old fashioned oats with a combination of maple syrup and brown sugar, which gives the dish a rounded, warm sweetness. Milk, egg, applesauce, and a hint of butter bind the oats together and, when baked, the dish gets a consistency of what I can only describe as an oat custard, spiced with cinnamon and brightened with many chunks of Granny Smith apples. Though they're not in the instant version, I added toasted walnuts to make the dish a little more hearty." - Derrick from Bookmarklet

I could be convinced to make this tomorrow. - ha3rvey ($10 HUGS!!!)

Love it! - Tamara J.

Just saying it one more time before Valentines Day is over! :) - Rachel Lea Fox

Yes. - SAM from iPhone

I may have to give this a go. We have two heads of lettuce rolling around in the fridge. - Adrian

yummy.. - Akane Kyoto

:) - Kelli H.

Damnit! - Eric

I had part of a donut from here the other day when my study group met. They are o_O good. - Derrick

"At my grocery store in Berkeley, Calif., an organic head of lettuce is less than $2. An organic chicken costs as much as $17. But believe me: That chicken is worth every penny. Right now I have three backyard-raised chickens in my freezer. My family and I ate a fourth one for dinner on Friday. From the time we bought them for $2 apiece as little baby chicks last fall until we slaughtered them Tuesday afternoon, we invested $15 worth of chicken feed and many hours of work into each one of them. But this month has been a reminder of just how risky and unpredictable raising your own food can be." - Derrick from Bookmarklet

"Legend has it that lovers used to meet under pistachio trees and listen for shells cracking, which signaled everlasting happiness. We don't have a pistachio tree handy, but we do have Jeff Cerciello's immensely gratifying pistachio-pesto pasta. In Santa Monica at Farmshop's newly launched artisan market, Cerciello replaces the oft-used basil-pine-nut version with an arresting combination of fresh parsley, mint, garlic, Meyer-lemon zest and red pepper flakes. Toasted pistachios and tender broccoli florets provide soulful heft in a recipe that's become our newest Italian-inspired crush." - Derrick from Bookmarklet

oh, my... - Michael W. May

and of course: http://www.nigelslater.com/ http://en.wikipedia.org/wiki... - grizabella

Still, it was a good guess/theory, so I guess it really is a Greek word after all, as it does have a Greek-ish sound to it. But I never noticed the letter mix up either. - Halil

are those pink lined circles radishes? how does it taste when cooked? - grizabella

On the side. The rice was stir fried with mushrooms and spinach. Mmmmmmm - Jason (not an Argonaut) from Android

"Fridges are a recent invention; for thousands of years, people lived without them, but had many low-tech ways of making food last. Today most fridges are filled with stuff that would last just as long and probably would taste a lot better if it was never lost in the back of the fridge. They are expensive air conditioned parking lots for what Shay Salomon called "compost and condiments." Some are looking at alternatives to such an expensive and wasteful model. Kris De Decker of No Tech Magazine "refuses to assume that every problem has a high-tech solution," and shows the work of Korean designer Jihyun Ryou, who says "we hand over the responsibility of taking care of food to the technology, the refrigerator. We don’t observe the food any more and we don’t understand how to treat it."" - Anika from Bookmarklet

Yeah, I think the smaller fridge was where they were going. Even still, I couldn't find a smaller fridge with a lower ES rating than what I have now. Most were at or wasted more. - Anika from FFHound!

They turned out remarkably well. ;) - Jason (not an Argonaut) from Android

how did you make 'em? i use the joy of cooking recipe with fake eggs and they work! - Georgie Bestie

I followed this recipe which eliminated eggs and butter, and added vegetable oil and increased baking soda. with a substitution of soy for cow http://vegetarian.about.com/od... - Jason (not an Argonaut) from Android

"The choice is yours with this exotic but easy-to-make Moroccan couscous dish. You can either serve it hot as a main meal, or cold as a salad — it really does work well either way. In fact we often make up a double batch so we can have some hot for dinner, then the rest cold the next day for lunch (after the flavors have intensified overnight)." - imabonehead from Bookmarklet

"These lamb shanks braised in red wine were inspired by a fabulous meal I had last week, at one of the best restaurants in the South (and perhaps even the country). A good chef will tell you simplicity is key. A great chef will tell you buy high-quality lamb, add a little tender love and care, and that you don't need a chef. Really, you don't have to go out to enjoy this restaurant-worthy meal. Read the directions, cut out a little time from your day, and sip on a bottle of red while you cook." - imabonehead from Bookmarklet

"The deal is simple. Cooking and cookery transcends petty little nationalistic bullshit attitudes. Food is a language and culture of its own and, unlike the regionalistic meatheads crying for someone’s passport whenever they taste food, speaks to everyone who takes the time and effort to listen. Battali makes food the way Battali understands food, Bayless does the same. So do tens of thousands of cooks and chefs in this country alone. Your French food in America is made by Mexicans, your Mexcian food by Puerto Ricans, your Spanish food by Mexicans, your German food by Americans. And each and every one of them, for that time, for the precious hours in the kitchen on a stove, forget about the idiotic notion of borders and languages and pride in something they had no power over such as the place they were born. There is pride – in one’s craft, in the results." - Anika from Bookmarklet

"Repeat after me: these are NOT pazcki (say “POONCH-key”). They have no paczki aspirations whatsoever. They’re nothing like what your babka or your busia made. Sure, they started out to be pazcki, those fat, soft, luscious jelly doughnuts served on Mardi Gras throughout the Midwest, and in Polish-American households everywhere. But truth to tell, this Irish-Norwegian-New England baker couldn’t pull them off. A paczki pro I’m not. I tried, I really did. Searched all over the Web for everyone’s favorite family recipe. Found the common points, pulled ‘em together into a single recipe, and started down the paczki path." - Katy S from Bookmarklet

I want krapfen. These are close but not quite it. - Katy S

"Originally this recipe called for 4 duck legs and about 2 cups of chopped vegetables for four people, but in the few years I've changed this ratio, because the more I've cooked this dish the more I've come to think that the vegetables, not the duck, are the best part. The crisp skin and tender meat is undeniably good, but the duck's greatest asset - its copious amount of delicious fat - ends up seeping right into the veggies. So, you actually don't need 4 duck legs and two cups of vegetables, you need 2 duck legs and 4 cups of vegetables. Just flip the ratio on its head." - Andrew C (✓) from Bookmarklet

How does it taste? - Katy S

Well, it tasted pretty good. I would of like it to have been a little fluffier. But, all in all it was good. I think next time I'll try for some whole wheat or multi-grain bread. Using this method I get 4-5 loaves that I can make over a week or two as the dough ferments in the frig. All you do once its mixed and has sat for at least 12-18 hrs is grab what you want out of the container and shape it and bake on a pizza stone. - Bluesun 2600

considering how bad sugar is for your body, the shape is quite fitting actually! :) - grizabella

You're right, I didn't think about that. :P - Zulema ⋅ spicy cocoa tart

Salçamı alıp geliyorum. - Parfe

Parfe salça ve zeytinyağı mevcut sadece gelmen yeterli :) - Nilay@mutfaksirlari

Avokado hayatımıza bu kadar girmemeli :p - Parfe from Bookmarklet

"I presented another Zestuous Challenge last week, asking followers to give me a protein, fruit or veggie and a starch. Marie was first to offer the protein ~ short ribs. Tiffaney suggested lychees, Meredith suggested quinoa for the starch and Maureen asked me to make a dessert. While I could have come up with something with that combination, I chose not to make a dessert with short ribs because I didn’t think very many people would be interested in making it. So instead I decided to create a variety of recipes inspired by lychees ~ this being the first. Lychees are Asian berries that are peeled, pitted and sold in cans with light syrup. (unless you’re lucky enough to find them fresh). Their flesh is white and, to me, tastes like a cross between a strawberry and a grape." - imabonehead from Bookmarklet

O.O - Parfe from Bookmarklet

0_0 - Burak-C