Description:
Food, cooking, cookbooks, and recipes.
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OT---A touchy question
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If a consenting sergeant says they are disease free and has sex under those pretenses (without using protection), and it turns he actually did have an STD and knew about it before hand - is there any legal recourse to punish said infected person?What about suing for medical expenses accrued to cure (if possible) the STD, or for the costs of... more »
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Sandwiches
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It is my custom to smear mayonnaise on any and all pieces of bread when making a sandwich. I dearly love the taste of Mayo. The other day I was making a roast beef on Sourdough when I spied the butter, yep real salted butter, sitting out on the counter. Hmmm, so I used the butter a few slices of roast beef and some Dijon mustard... more »
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Gumbo
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Forgive me if I've asked before; forgive me if it's been discussed recently: What makes gumbo be gumbo? The okra? The rice in the bowl first? The addition of hot sauce at the table? The preparation of the roux? Or is gumbo *only* the cajun name for a soup that uses leftover game or poultry?... more »
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Pi Day on 3/14
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I have a friend who reminded me of this when he asked for a recipe for Sour Cream Raisin pie. Do any of you celebrate this day?
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A riddle for you
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A very vocal advocate of the Kane for self defense. Excellent at concealing flints and broken CD shards Able to cook up a fuss while on the beat...
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Gaspar's linguica! Who's the one who said it was so great?
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A while back I bought about 25 lbs. of linguica from Gaspar's. I made my Portuguese linguica and kale soup and it was okay, but I didn't think the sausage was as good as the sausage I got the year before from a local reataurant who gets theirs from someplace in NYC. (There is nowhere local to buy linguica. The restaurant was kind enough to... more »
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Legislation Banning Salt in Food in New York City
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[link] Some New York City chefs and restaurant owners are taking aim at a bill introduced in the New York Legislature that, if passed, would ban the use of salt in restaurant cooking. "No owner or operator of a restaurant in this state shall use salt in any... more »
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Best, quickest, fluffiest rice?
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I boil it for 20mins or so. Is there a better way and has anyone got any tricks of the trade? Many thanx Linda (Perth Australia)
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how to: paté
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The L.A. Times printed this recipe for the hand-chopped (i.e., not processed) chicken liver paté served at a very good restaurant here. If you've never made your own paté I don't see how you could go wrong following these detailed instructions. -aem [link]... more »
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