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"Trying to get as much work done ahead of time as possible for tomorrow night's dinner party!
Does anyone with experience roasting chiles know if it's OK to roast and peeling my poblanos a day ahead of time? If so, what's the best way to store them before using?
Many thanks for suggestions."
May 24, 2013 on Food.com
"a really good vegetable dish accompanied my meal at a restaurant last night: red cabbage braised with brussels sprouts and toasted sunflower seeds. a google search finds a few versions but they're much more complex than what i was served (bacon and/or intense seasonings).
if anyone has any idea of how to make an approximation of this recipe i'll..."
Mar 27, 2013 on Food.com
"A recipe I'm looking at for tomorrow night's dinner calls for beef tips but I'm not familiar with this. Is it a specific cut of meat? Or it just a question of buying a piece of beef and cutting it up?
Advice will be much appreciated."
Mar 20, 2013 on Food.com
"Any tips on the best way to clean a wood mortar and pestle after using it for substances like garlic? I'm concerned with keeping it sanitary, deodorizing it and not damaging the wood.
Thanx for any responses."
Mar 20, 2013 on Food.com
"Here's something I never knew before: broth and stock aren't the same thing. According to an article in today's Chicago Tribune broth is made by "... simmering meat, fish or poultry and/or vegetables." Stock is made from bones (roasted or not) with water and/or vegetables.
The article quotes the Oxford Companion to Food: "A broth... can be eaten..."
Feb 27, 2013 on Food.com
"From time to time I come across a recipe that uses only part of a can of tomato sauce and I always wind up throwing the rest away after refrigerating it for a few days.
Question: can the sauce be frozen for future use and, if so, what's the best way of storing it?
Thanx for any suggestions."
Jan 19, 2013 on Food.com
Reviewed San Francisco Pork Chops
"We felt that the basic recipe is quite good but that a few improvements are in order:
%u2022 The chops need a bit of salt and pepper sprinkled on both sides before saut?ing. They were a tad bland without.
%u2022 The cooking time is too long by double! I cut it way back and the meat was still overcooked.
I'm planning to make it agai..."
Jan 12, 2013 on Food.com