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Sriracha is very hot so be careful. Louisiana hot sauce is quite vinegary. I use it in almost everything I cook but I wouldn't use it just as a hot sauce. Cholula is really good but
it's also mass produced. I like these sauces a lot:
http://www.hotsauceplanet.com/daves-insanity-hot-sauce-s/28.htm
it's also mass produced. I like these sauces a lot:
http://www.hotsauceplanet.com/daves-insanity-hot-sauce-s/28.htm
Forget this area. Go to Baltimore to the Sip N Bite. You will be very happy.
Cast iron all the way. It heats faster and more evenly than All-Clad, I know this because I have browned chicken thighs in both pans side by side and gotten much better results in the cast iron. It's also a lot less expensive but not as fancy if you want to give an impressive gift.
My 4 year-old would do it. She probably wouldn't even think about it until it was too late.
Anonymous wrote:Anonymous wrote:Anonymous wrote:Get something with a ceramic/enamel coating and you should be
.
Isn't the issue of lead paint in the enamel coated pans also an issue? I might be wrong about that.
Jesus really? This is the OP. I just bought a ceramic set today...
You should be fine. I think there were some slow cookers made in China that contained lead but if you bought a nice set it's very safe.
I made soft pretzel fingers with almond sliver fingernails one year. I also made meringue bones. Those went over really well. The meringue is really easy to make. It just takes some piping.
The kids didn't eat the realistic meatloaf head I made with onions for teeth and olives for eyes but they had a lot of fun screaming over him and the adults enjoyed him quite a bit.
The kids didn't eat the realistic meatloaf head I made with onions for teeth and olives for eyes but they had a lot of fun screaming over him and the adults enjoyed him quite a bit.
Anonymous wrote:Miss Shirley's Cafe
Woodberry Kitchen
OP, these are both really good but a bit out of your way.
This place is really good and the kids could eat pizza:
http://www.bandorestaurant.com/index.php
If you want great diner food, the Sip and Bite is really good. I think they might have changed since they were on the Food Network though:
http://www.sipandbite.com/
http://www.bandorestaurant.com/index.php
If you want great diner food, the Sip and Bite is really good. I think they might have changed since they were on the Food Network though:
http://www.sipandbite.com/
Anonymous wrote:We have a dutch oven and a large sauce pan in flame. We also have All Clad, which we like and constantly use. Not sure why pp dislikes All Clad. (Although DH does 99% of the cooking. He likes both)
I don't dislike All-Clad. I think it's very good but if you compare it directly to well-seasoned cast iron, you find that you need a lot more oil and that it doesn't distribute heat as evenly or hold heat as effectively. I also think Le Creuset is better for a lot of things and All-Clad is VERY expensive. I could do without my All-Clad but I wouldn't want to do without the other two.
Anonymous wrote:Anonymous wrote:beets, goat cheese, toasted walnuts, spring mix
I love beets, but do they turn the goat cheese reddish?
Yes they do! Go with blue cheese and add it at the very end.
The main thing is to make a really good vinaigrette or other homemade dressing. Usually it's a 3 to 1 ratio of oil to vinegar. Lately I have been adding a little bit of mayo, a little greek yogurt (as a substitute for some of the oil), a tiny amount of chopped garlic, a lot of freshly grated parmesan and a lot of pepper to the mix. It's addictive. Serve that on chopped romaine lettuce with some toasted pine nuts or walnuts. It's really good.
You need more oil and it needs to be a lot hotter to get crispy tofu.
Anonymous wrote:HW42 wrote:Anonymous wrote:Anonymous wrote:I love the colors and because of that plus the durability, I want to jump on the Le Creuset bandwagon.
My only concern is how heavy they are. I have a really bad back and worry about taking such a heavy pan fully of very hot food (which only makes it heavier obviously) out of a hot oven that's low down will kill my back. I envision food spilling, burning my feet, the dish breaking, etc. Thoughts?
I also want to know if one of these is worth putting on my Christmas list (yes I give DH a list of possible gifts to get me, it makes my Christmas much happier).
They are worth it. I have mostly blue. I would be fine with just Le Creuset and my old cast iron pans. All Clad doesn't compare.
What would you say is a good "starter" piece? I am way too cheap to ask for more than one.
Mine all came from Marshall's so they weren't that expensive. I use my sauce pan and my Dutch Oven most frequently but I also have a 10 inch fry pan which is great for eggs and pancakes. I don't like to use non-stick and the Le Creuset requires very little oil.
Anonymous wrote:Anonymous wrote:I love the colors and because of that plus the durability, I want to jump on the Le Creuset bandwagon.
My only concern is how heavy they are. I have a really bad back and worry about taking such a heavy pan fully of very hot food (which only makes it heavier obviously) out of a hot oven that's low down will kill my back. I envision food spilling, burning my feet, the dish breaking, etc. Thoughts?
I also want to know if one of these is worth putting on my Christmas list (yes I give DH a list of possible gifts to get me, it makes my Christmas much happier).
They are worth it. I have mostly blue. I would be fine with just Le Creuset and my old cast iron pans. All Clad doesn't compare.