sarah d.'s Profile

I use this recipe for "Good Old Fashioned Pancakes" and it's my favorite, although it is not buttermilk. But pancakes are so personal! I like a slightly eggy pancake, about 1/4" thickness, buttery, soft, and spongy.

This recipe is that, not fancy; what I think of as the perfect diner style pancakes.

http://allrecipes.com/recipe/good-old-fashioned-pancakes/detail.aspx

Oh and my personal next rice experiment is to make a rice fritatta. :)

I always feel really happy and flattered when someone wants one of my recipes. Recipes have a life of their own and carry with them a rich history of being made, given, enjoyed, horribly messing up and laughing....so when I give someone a recipe, I like to think I'm letting it fly free to go forth and multiply and make other people happy. Why would you want to hoard it? Most things are better when they are shared.

That said, I have a horrible time getting recipes from my mom (for cooking, not baking), who, like me, rarely measures and doesn't have most of my favorites written down, and feels that measurements like "some", "a little bit", "I don't know, 350-375ish?", and "bake it until its done" are adequate instruction.

I've been having this same problem. It doesn't take many meals to give me chicken exhaustion, and we have like 5 pounds (slight exaggeration) of chicken breast in the freezer. So far my ways of combating the old 'baked chicken' chicken exhaustion are as follows:

1- Marinate the chicken in garlic, lime, cilantro, and whatever else you have on hand that is vaguely Latin, then cook it on a george foreman grill (or in my case, a panini press that can double as a grill). Serve with beans, rice, plantains.

2- Boil it in seasoned water/broth for 10-20 mins. depending on the size of your chicken pieces, let rest for another 10 minutes in the water, take the prices out, shred; reduce the stock and add whatever seasoning you want (tomatillo salsa for tacos/enchiladas, BBQ sauce for sandwiches), then turn off the heat and toss the chicken back in for pulled chicken.

I once had food poisoning for almost a solid month while outside the U.S. I love oatmeal with extra milk for an extra meal, and vitamin water so that all the liquid you can manage to get in also has some extra electrolytes and nutrients in it.

Also a good home remedy for food poisoning is to drink a shot of apple cider vinegar straight.

I'm on a low-carb diet and I use them occasionally - they are closest to the texture of rice noodles, although I've used them in italian dishes too. They have a very densely spongy texture almost like mushrooms, and absolutely no flavor. They are not very porous and don't soak up much sauce, and need to be rinsed thoroughly in water to remove the smell, then dried VERY thoroughly, as they hold a lot of moisture.. I feel that the texture improves if they are stir-fried for a minute or two before being combined with whatever sauce you might put them in.

I second BeckyCN's comment that they are best when combined with strong,thick sauce. I'd also say that its best if you use less of them than you would of "normal" pasta/noodles and amp up your meat/veggies to replace the volume.

Don't worry, authentic Cincinnaty chili is always unappatezing brown! And delicious!

There's a Japanese restaurant I go to that makes a tasty pasta with cream sauce and salmon roe; here's a link to a recipe I think might be similar, which looks amazing:

http://www.epicurious.com/recipes/food/views/Lemon-and-Salmon-Roe-Pasta-14915