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EDIT: Lol, friends say they want the gnocchi, so they are bringing a vegetable side instead. So I guess, any outstanding mushroom gnocchi recipes! FORMER: We're having friends over for dinner, and they are bringing a lasagna. I've had a button mushroom kit growing, and just picked a bunch of...

I second what Archiduc says. I wasn't a chef in Athens, but I did live there for a while. Thick yogurt, drained cucumber, fresh dill or mint (anytime I had it, it was dill IIRC), fresh garlic, EVOO and a bit of salt. Any recipe with sour cream, mayonaise, or salad dressing isn't tzatziki, and...

We've enrolled in a CSA for this coming year, first time doing so. Now, with seed catalogs arriving and all, we're wondering what we should plant ourselves. We don't have very much space, maybe 150 square feet plus some containers, but are wondering what to put in that space to complement our...

On the topic of the catalogs, I've noticed that a bunch of them (between mine and my dad-in-law, Gurneys, Henry Fields, Michigan Bulb, and Garden's Alive) are sporting a $25 coupon when you buy $50 or more. Anyone else noticed this too? That's quite a deal. Plan on trying some of those...

You can also get textbooks like the Professional Chef, not so much for the science and math (though there are those elements), but also to really get techniques down

Had a friend who did it for their Thanksgiving a couple years ago. At first I assumed he had come up with it, until I saw it mentioned somewhere else later on. Roasted that beast for 8 hours, lol. And the real kicker? There were only 4 people for the Thanksgiving!

I'm going to be making some eggnog for a party (entitled "'Nog 'n Glogg", lol) next week. Haven't made it before, found some decent looking recipes online. While I was planning on making it that day, I came across a recipe for aged eggnog. Reading it, it makes sense to let the eggnog sit...

While trans fats do occur naturally in animal fats, I believe I read that the trans fats created in the hydrogenation process are still worse/different.

You could try vermiculture - Google Search

I usually underestimate how long I should roast veggies for. Plus being next to the bird, they will cook a little more slowly than if they were along in a pan, plus at a lower temp to begin with. I'd up it some, though you do have turkey resting and carving time to add on, so maybe an hour...

Not to raise a dead thread, but wow, thanks for that research Michael

Thanks for the suggestions. Managed to try most of the Chicago staples, all great food, though I'm not convinced a hot dog can be much more than, well, a hot dog, and that there can be such a thing as too much cheese in a pizza (the Giordano's "stuffed" pizza). Went to Greektown gyros, and had...

About the Trans Fat Free Crisco, there's really a marketing ploy going on here. If you look at the ingredients, there is some hydrogenated oil (palm I think). What happens is that for a serving, there winds up being something like 0.49 grams - and the labeling standards allow the companies to...

Yes, I know. Hence my query, where to get non-hydrogenated i.e. pure lard. There's also I suppose, for myself an others, a bit of a moral concern here, the lack of whole, nontampered food, or the inverse, our food suppliers supplying us with the creations they do.

So, when my last tub of generic Crisco was empty, I had decided not to buy it anymore, so as to avoid its trans-fats. Basically the only thing I would ever use it for was pastry crust. Instead, I figured, I'd give lard a try, having heard such great things about it for pastry, and it not...

Oh, I also came across some BOGO coupons at Home | ChicaGO Guide to Special Values , namely Dragonfly Mandarin, Fireside Restaurant, Mother Hubbard's, and another deal for Buca di Beppo (which I gather is a chain, no matter). Anything going for or against these, if one knows?

I'm going to be in Chicago for a week or so for a conference; looking for some food suggestions, in the $10-15 or cheaper range (meaning the restaurants already mentioned in the other Chicago post doesn't really apply, lol). We also have a baby and a toddler, so family friendly I guess. I'm...

To be certified, do you have to enroll in a class/training course, or can you just take the exam after independent study? And/or does this vary by state?

Got about a pound of already cooked ground beef, the other pound was used in a tomato sauce and pasta casserole. Ideas? I'd also like to make something with sweet potatoes as a side, so something that might go with that.

I'm looking to up the bean intake in my family. One reason is my wife is reading The Omnivore's Dilemma and wants to cut out supermarket meats. Another reason is they are cheap and nutritious, plus we now get a little bit each month from WIC. Third, I really like them. The problem is my...

Millet comes to mind as another option - about the same size and shape, but of course some differences in texture and flavor. I haven't cared for quinoa, but maybe I'm still not rinsing it enough first.

I've seen at allrecipes.com, when giving nutritional information for fried foods, many have this message: But writing this, I'm not exactly sure what that means. It's not, or shouldn't be, 10% of the oil, b/c you could use one gallon or ten and still retain the same amount.

What happens with me, is once I get the fry machine and oil out, well, since its out, why not use it? So I end up doing a week or 2 of many fried meals, lol.

That is just...wow.

Yeah, I recently found straining the oil through something fine like a paper towel, coffee filter, or cloth helps quite a bit (that's what we ideally did at the Olive Garden when I worked there, except the machine was busted for all except 2 weeks of the year I worked there...). But it takes...