algonquin
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My family loves the broccoli slaw and ask for it for family gatherings.
I have not been converted to quinoa yet.
I have not been converted to quinoa yet.
I made the beans this week - they are amazing! The texture is buttery, not grainy and they are very tender. I liked that I didn't need to soak them. They are sold here under the name Peruano. Thanks for making me curious enough to try something new.So, on a whim, I bought some cranberry beans and some mayocoba beans. Now I have no idea what to do with them. Any suggestions? (I don't really like spicy food and am not a big meat eater.)
I have not been converted to quinoa yet.
I have been converted to quinoa. And I'm cutting back almost completely on pasta and staying away from corn, as I've realized that some foods and grains are better for my constitution than others, after checking out JoyfulBelly.com and taking the doshas test. I already rarely eat beef and pork. I tend to eat more fish with occasional chicken and turkey.
Aren't grits made of corn? My brother-in-law is from VA and that's what he uses to make this elaborate cheese grits dish.
I made this yesterday, it is very easy to make and quite good.
http://ohsheglows.com/2016/04/03/glowing-spiced-lentil-soup/
This sounds good, thanks for the recipe!
So I have a question for people here: When you serve soup, what, if anything, do you typically serve with it/on the side?
I have left over buttermilk. Any recipes to share? I am not a fan of pancakes.
Don't throw out leftover buttermilk; instead, freeze it in one-cup portions and thaw it in the fridge as needed. Before adding it to batters, give it a vigorous whisk to homogenize the mixture.
I just made a soup that tasted like water. It had rave reviews. i don't get it.Have you ever tried a four or five star recipe off the Internet and it turned out incredibly bland? That has happened a few times in the last couple of weeks. I am questioning is it my skills or do some people really like bland food?
Recipes never call for enough salt. Adding it is one huge cure for blandness. I have a tendency to add red pepper flakes to things. I will often use more herbs, cheese, and butter as well if I think it's necessary. (Conversely, I often substitute skim milk or half and half or a mix for cream.) When I make Indian dishes I use more spices each time and have yet to arrive at the perfect level of heat. Without such interventions, yeah, lots of recipes would be bland.Have you ever tried a four or five star recipe off the Internet and it turned out incredibly bland? That has happened a few times in the last couple of weeks. I am questioning is it my skills or do some people really like bland food?
This was incredibly bland. I thought that it would be and should have played with recipe.I often add more garlic and onion for flavor.
What are some of the recipes that came out bland, @algonquin?
This was incredibly bland. I thought that it would be and should have played with recipe.
http://www.bettycrocker.com/recipes...getables/bab4dfa0-64a0-44c6-af1e-597317a6a363
I find roast chicken generally pretty bland. In the past I've tried cooking it different ways to jazz it up a bit, but have never hit on a method that made it exciting.
As for blandness in other recipes, I can see it from the food companies like Betty Crocker as per @algonquin's link as they need to appeal to the masses. If you like more flavoursome food, try the tv/restaurant chefs, who if anything tend to overdo it with salt, garlic and chilies because that's what makes you go wow in a restaurant, plus I think their tolerance is higher.
My favorite roast chicken recipe:I find roast chicken generally pretty bland. In the past I've tried cooking it different ways to jazz it up a bit, but have never hit on a method that made it exciting.
Thanks, but I can't access the NY Times.My favorite roast chicken recipe:
https://cooking.nytimes.com/recipes/1015182-marcella-hazans-roast-chicken-with-lemons
It sounds complicated, yet really isn't.