When I was in Monterey I had a tex-mex migas like I'd never seen and I've always wanted to recreate it at home. it was the traditional tex-mex migas ingredients (tomato, bell pepper, onion, egg, cheese, tortilla chips) but it came out standing whole and firm, not unlike a flan and it cut like one - moist but really sturdy, not falling apart, almost like a quiche? The non-egg stuff was diced superfine and just melted into it. How did they make this and how can I do it at home? [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.
Going' To A Cabin In Maine For A Week -Filter: So it looks like I'm spending a week in Palermo, ME at a friend's cabin by the lake. What did you wish you did during your rustic cabin adventure? What did you wish you brought? Tips for surviving or enjoying? Fun stuff to see in the area or places or food that can't be missed? Fun things to do with your SO along? We'll have a bike, a car, running water and some limited internet access. [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]