I've discovered I love making Chicken Karaage. It's boneless fried chicken in corn/potato starch but ready in just about an hour and has simple, straightforward steps. What kind of variations could I try out? Different flavors/marinades? Different coatings or flavored coatings? Different chunks of meat? Novel dips that pair well? Other ways to fancy it up? [more inside]
I am going to a cabin in Maine for the summer. When I am in this cabin I like to spend many hours cooking and fussing over meals. The fussier the better. Problem: there is no oven. What are your best ovenless recipes suitable for two people in the middle of nowhere with lots of time on thier hands? [more inside]
I have bought the most expensive, most organic and local and mollycoddled pork chops in my life. I do not want to waste this experience. Please tell me how to make the perfect pan-fried pork chop in agonizing detail. I own cast iron pans and I'm going to serve it with asparagus - that's the only limitation. Otherwise anything goes. Teach me the wisdom of Pork Chopery.
After some great success with a lavender and blueberry sauce I was thinking it would be fun to have a whole party based around flower/flowering food and drink. I've got blooming flower tea and rose-infused vodka on the list, and my local market occasionally sells edible flowers around this time of year - but what are some other flower-based dishes I should be looking at? What should I be looking out for in terms of safety and not accidentally poisoning my guests? What kind of springtime courses would be in season? (For the sake of my sanity I'm going to try for buffet style small plates) And is there anyplace online or in the NYC area that specializes in edible flowers? [more inside]
Seeking ideas for plannning a multi-course, romantic, home-cooked meal for two that is also thoroughly, completely English. The more traditional the better. Looking for dishes in season, no seafood, ideally with a focus on lamb as a centerpiece and easy on the potato/bread. Other then that, assume a high level of cooking skill, endless time for fiddly bits, and acess to pretty much anything and a well stocked UK grocery importer store nearby. [more inside]
Settle an argument about making stock for cooking. One half says that you should save every odd and end from vegetables and keep them in a big ziploc bag in the freezer for when you make stock so it can get the most varied amount of flavor possible and "recycle" kitchen waste. Other half says that since we're not making vegetable stock and only ever make stock with left over bones you should just keep to the basic recipie ( carrots, onion, celery, etc) and not introduce all these unknown cauliflower ends and parsnip bits and it's a false economy anyway. Who is right? Is anyone right? Are they both right?
I am a moderately skilled cook, I rarely make mistakes or destroy meals and there are few dishes I do really well ( mostly roast related). I know my around around knives, understand the basic chemistry and flavor profiles going on, and can keep a large amount of things going at different speeds and heat until everything is ready. Since I've come into some free time, I'd like to up my game, go from moderate to skilled home-cooking of weekday staples to more difficult, labor intense, fussy, and visually appealing cooking. How do I go from " Beef daub served with fresh bread" to "slices of brandy soaked pears and quince elegantly arranged around applewood smoked tenderloin in a lavender sauce."? What should I be looking at, reading, listening to, and practicing? [more inside]
I have a few old glass bottles which I've cleaned, de-labeled, and given airtight cork tops. They're attractive bottles, about 750ml each with narrow tops, and I'd like a practical way to show them off ideally in the kitchen. I already used one to infuse olive oil and other to hold my dried dried beans rather than leaving them tied up in the pantry. What else can do with them?
How can I re-create chip shop style chicken chunks at home? Specifically I am trying to re-create the kind of fried chicken chunks made at NYC's A Salt And Battery, in general I am trying to get that moist, crunchy, batter-just-pulls-away taste and texture found in fry joints. [more inside]
I'm good with winter soups, I'm good with cold summer soups, but can't seem to find a hot summer soup I like. Send me your simmering summer soup solutions. [more inside]
Super Concentrated Soup? So I made split pea and pesto with pork soup two nights ago and I made too much. It also sat on low for a bit too long and is now a thick green paste. What do I do with it? Is it still safe to eat? Can i do anything to it besides adding water and making more soup? How best can I use these leftovers? [more inside]
Cupboards Are Bare: So I have a plan to make a Korma curry from some leftover chicken. Fine, but I also have half a box of lemons that are going to off if I don't use them soon. How can I use them in a Korma sauce without turning it into Lemon-scented Pledge? Or use them in a side-dish? Or even What Do I Do With All These Lemons? [more inside]
Lazy Last Minute Dinner Help: So I forgot it was my turn to cook dinner and all I have in the house are some scraps of cooked meat (chicken, lamb) and a bottle of Loyd Grossman's pre-made Korma sauce. How can I jazz this up while using up the scraps in my cupboard? Preferably stuff I can add while it simmers? [more inside]