Gin How to make it taste good
Laurie
22 years ago
Featured Answer
Sort by:Oldest
Comments (29)
Lor_CA
22 years agoRelated Discussions
Eating Chaya...Does it really taste good?
Comments (8)If you like "greens" you will enjoy Chaya. It is firmer than spinach, but not as tough/chewy as collards. Chaya is great used instead of grape leaves to wrap rice/meat mixtures, in lasagna, and in soups. As a veggie alone, I like it with grated cheese on top. Chaya responds well to pruning. I chopped mine down to 3' stumps a short time ago, and it is now over 10' tall and very lush. The three-lobed variety is the main one I have eaten. I've had some of the multi-lobed leaves mixed in, and didn't notice a difference.I didn't strip the veins. The younger leaves are more tender, but you can use any of them if you plan a longer cooking time. Should be delish with ham hocks and a dash of vinegar when served. Yummy! Wash your hands well after picking. The sap can be irritating. The leaves are supposed to have stinging hairs, but mine don't. Lisa...See MoreAre you good at 'tasting' recipes?
Comments (28)Jo, I think that all chefs would agree with that article. I can't imagine cooking with out tasting. It is all part of the cooking process for me. Something I enjoy. I think losing appetite for something that you have tasted often, or smelled cooking all day is pretty common. I know that when I have a pot of chili or something simmering all day or even a pot roast in the oven that I can smell. Often by dinner time I've lost interest in dinner. From the above article: Be aware of the phenomenon that some cooks encounter when they taste as they cook, they don't have as much of an appetite for the finished food when it hits the table. In fact, after cooking a banquet for 150 guests, I can barely bring myself to eat the food! It's the cook's curse. Although, I find that I enjoy the leftovers the next day, when I've had a break from the food I've been making. Sometimes I'm just too close to it....See MoreHow to make a parsnip taste good
Comments (10)I agree, parsnips are slightly sweet, they actually remind me somewhat of carrot. The only thing I know that tastes of licorice is fennel. I love it, but I like licorice. Anyway, parsnips. I like them boiled and mashed and I like them roasted with other root vegetables after drizzling with some olive oil and adding a sprinkle of salt and pepper. If all else fails, there's this: Spiced Parsnip Pecan Cupcakes For the cupcakes (Adapted from Bon Appetit, March 2006) 1 1/2 cups all purpose flour 1 cup sugar 1 tablespoon ground ginger 2 teaspoons baking powder 1 1/2 teaspoons ground cinnamon 3/4 teaspoon salt 3/4 teaspoon ground nutmeg 3/4 teaspoon ground allspice 3/4 teaspoon ground cloves 3 large eggs 1/2 cup canola oil or vegetable oil 1/2 cup whole milk 1 teaspoon vanilla extract 2 cups (packed) shredded peeled parsnips 1/2 cup pecans, toasted, chopped, plus 12 whole toasted pecans for topping the cupcakes cinnamon, for dusting For the cream cheese frosting (From Baking: From My Home to Yours by Dorie Greenspan.) 8 oz cream cheese (full fat), at room temperature 1 stick unsalted butter, at room temperature 3 3/4 cups confectioner�s sugar (powdered sugar) 1 tbsp fresh lemon juice Make the cupcakes: Preheat the oven to 350 degrees F, and line a standard muffin pan with muffin cups. Whisk together the dry ingredients (flour through cloves) in a large bowl. In a separate bowl, whisk together the eggs, milk, oil and vanilla, then pour the liquid mixture over the dry ingredients and stir just until combined. Stir in the shredded parsnips and chopped pecans. Fill each muffin cup with the batter and bake for 23-25 minutes, until the tops spring back when gently pressed (or a tester inserted into the middle of one comes out clean.) Cool the cupcakes 5 minutes in the pan, then remove them to a cooling rack and let cool completely. Make the frosting: In the electric mixer fitted with the paddle attachment, beat the cream cheese and butter together until smooth and creamy. Gradually add the sugar and continue beating until the frosting is velvety smooth. Beat in the lemon juice. Frost the cupcakes however you like. Dust the tops with cinnamon, and top with a toasted pecan. Makes 12. These are yummy, but I love parsnips nearly any way, even frosted! Annie...See MoreRhubarb - How long can it be harvested and taste good?
Comments (4)Thank you, floral_uk. It's been hot but in the past week we've had a lot of showers. I twisted off a few stalks. Looks good, but the skin is a tad tough. The pulp is firmer that it would be in the spring, but manageable. I think that I'll harvest some, wash it and peel it. I'll cook up some peelings separately for the color (maybe), then strain them out. I'll either use as sauce or make a galette (perhaps with strawberries). Another question, if I might. The plants haven't been divided in years. Is September or October (or November) a good time? Zone 5a New England....See Morelindac
22 years agocookingrvc
22 years agogremus18
21 years agocaliloo
21 years agogremus18
21 years agoAPirateLooksAt50
21 years agovatmark
21 years agorenee_fl
21 years agoDicken
20 years agokita
20 years agoTinmantu
20 years agocookwaresnob
20 years agogarnet150
20 years agolindac
20 years agowhispery
20 years agoIna Plassa_travis
20 years agodragonfly2
19 years agomarxfan_rediffmail_com
12 years agosweetquietplace
11 years agoHyruleBlacksmith
9 years agoharry_wild
9 years agomandy_elaine
8 years agolast modified: 8 years agoPaul Henry
7 years agolpkennedy76
6 years agosheilajoyce_gw
6 years agoapg4
6 years agolindac92
6 years ago
Related Stories
HOUZZ TOURSMy Houzz: Goodwill and Good Taste in a Grand Colonial
Welcoming the community for charity fundraisers and more, this Massachusetts home radiates graciousness
Full StoryDECORATING GUIDESTextures Bring Good Taste to Traditional Dining Rooms
Healthy servings of texture and mixed materials satiate the need for depth and interest in dining room designs
Full StoryHOLIDAYSWine and Gingerbread Houses Make a Good Pairing in Sonoma
Feast your eyes on sweet contest creations as we take a holiday stroll through California Wine Country
Full StoryMOST POPULAR5 Remodels That Make Good Resale Value Sense — and 5 That Don’t
Find out which projects offer the best return on your investment dollars
Full StoryGraffiti Makes Good as Home Art and Decor
This onetime style rebel now has a cause: giving walls, rugs and furniture an arresting look
Full StoryREMODELING GUIDESOld and New Make for a Jolly Good Mix in England
Give an 18th-century country cottage a contemporary addition, and what do you get? A surprisingly cohesive-looking home
Full StoryGROUND COVERSGive Your Lawn a Taste of the Wild
Consider the joys of an irregularly trimmed meadow lawn: It’s ecofriendly, visually interesting and still good for romping
Full StoryHOME TECHHouzz Tour: A Gin Distillery Turned Bachelor Pad
A renovation converts a dated North London apartment into a sleek, contemporary home for work, rest and play
Full StoryREMODELING GUIDESGlass Home Exteriors Reflect Modern Tastes
Advances in coatings and insulation make glass a more usable choice for home exteriors than ever before
Full StoryLANDSCAPE DESIGNGood Fences, Good Neighbors — and Good Views
See-through vertical fencing connects a yard with its surroundings while keeping children and pets safely inside
Full Story
marygailv