The Guardian have just released a companion app for their Feast supplement (weekly magazine that comes with the Saturday paper). https://www.theguardian.com/help/insideguardian/2024/apr/17/introducing-the-feast-app   I've only had a brief look at it but it seems really nicely designed and has a few handy features like the ability to save notes for recipes and a cook along feature that keeps the screen live with easy step by step instructions.  It also has in-app conversions for US measurements/temperatures if you're so inclined.   The main draw for me is the recipe quality ..read more

Hi! Does anyone here use or have used waffle irons that are cast-aluminum with no coatings?  Not cast iron or various shades of non-stick?  I need help.   I picked up a French made, stove-top cast aluminum waffle iron, it was unused.  Washed it, and after countless hours researching the internet, decided to try to "season" it like cast iron using the only high temp oil I had on hand right now (avocado oil).  I couldn't get the handles off without damaging the them, however, found a way to use the outdoor natural gas grill, which can hold a stable temp far better than m ..read more

This question has been on my mind for a while.  We so often see a recipe that calls for a small, medium, or large onion.  But what does that mean?  I didn't know, although I suspect that at least some here do. However, I believe that there are a lot of folks like me who couldn't say how big a described onion is.   This morning I decided to find the answer, and I found the Onion Sizing Guide: https://owyheeproduce.com/wp-content/uploads/2022/07/Onion-Sizing-Guide.pdf   Maybe this will help those who, like me, are clueless about this.   ..read more

I made a pan-fried burger for lunch today.  It's something I rarely do, maybe three times a year, although I truly enjoy such a treat. I rarely make such a burger because my apartment gets smokey and smells somewhat greasy afterwards, and the smell lingers for a day or two.   Is there any way to minimize or, better yet, eliminate the grease in the air?  I use the vent over the stove but it does a poor job, and I open the windows and the apartment door to get better air flow through the place.  These things help, but the results are only marginally better.   Might there ..read more

We aren't having our family dinner until the end of next week due to my parents being away. Mom will make brisket and bring in the crock pot to reheat at my house. I am not inclined to make matzoh ball soup this year, I'm feeling like a pureed carrot-based soup would be nice for a change. I've never made one before, but I'm looking at recipes for minas (layered dish made with matzoh, think of the format of lasagna without noodles). Maybe one with spinach/feta. Then some plain roasted yukon golds for the brisket eaters ..read more

I recently decided to start making these.  I had this preconceived notion that I didn't like them but then I had some and realized I was mistaken.  I have had the book 300 Best Tacos on my bookshelf  for I know not how long (or why) and dusted it off.  The first recipe I made was Kalbi tacos with Asian Pear salsa.  They were delicious but I used the marinade on a strip steak rather than short ribs.   I'm looking to make more.  Any good taco ideas out there ..read more

This morning I discovered this product.  Just add water.  Has anyone tried it? For what have you used it?  It might be nice in some spreads or sauces ... There's also a version without added sugar or salt, although there's very little added sugar in this version and salt s considerably less than in a comparable amount of typical peanut butter.   ..read more

This thread is devoted to cooking recipes from the book, Dining In by Alison Roman.  Both @Anna N and I have made the Crispy Kimchi Omelet, here and here. We both thought that kimchi + sharp cheddar + an omelet that's browned on the outside and runny in the middle seemed like all kinds of wrong but it turned out to be quite good.  That recipe is also available on Food52: Crispy Kimchi and Cheddar Omelette   Last night, I fixed a little snack of the Buttered Radish Toasts that the book serves with a steak.  The topping of parsley, anchovy and capers gives the simpl ..read more

I've always used corn starch as a thickener. Over the last number of months, potato starch has shown up with greater frequency in recipes to use as a thickener.   Is potato starch gaining in popularity, or am I just becoming more aware of its use? More to the point, what are the advantages/disadvantages of these two thickeners?  When do you use one or the other ..read more

I despise low fat food.  At least, most of it.  There's a handful of dishes that I'm aware of that seem to create palatable gold from low fat lead.  They are: Red sauce, lean beef and pasta Sushi Lean beef chili Cocktail shrimp Chicken teriyaki   I've spent a lot of time googling this, and most of the recipes lean towards the pretentious.  I'm looking for staple low fat high protein dishes.   Does anyone have any favorite low fat high protein dishes they can recommend?   ..read more