peaceofwestphila's Profile

yikes, i just made this and let's just say it did not turn out well at all. i thought i had misread something, but nope i followed all the instructions. it seemed like there wasn't enough egg/cheese mixture to hold everything together?

i hate when tv chefs don't rinse off produce before using it. i'm looking at you, jamie oliver.

i use my microwave more for its timer function than cooking/reheating.

cook's country just did a recipe for sticky wings that involved cooking the wings for 3-4 hours in a slow cooker, then broiling them for 10 minutes before serving. here's the link, but i'm not sure if it works if you're not registered: http://bit.ly/gsyuPg

I use the sweet rice flour to make sticky rice balls (bilo bilo in the Philippines, tangyuan in China). You can simply boil/fry them and add toppings like coconut, peanuts or sesame seeds. My favorite way to use them is in ginataang (not my recipe, but you get the general idea). This is a Filipino dish, but the sticky rice ball is pretty common in other Asian cuisines.

ube, please

i've made the smittenkitchen blueberry bars a few times. the last time, i reduced the sugar in the crust a couple of tablespoons and bumped up the filling part to 6c. ( 2tsp of cornstarch). it was pretty tart, although i think i could go a little further and reduce the sugar even more in the filling.

i copied this recipe from whole foods. basically it's tuna, dried cranberries, red onion, lemon juice, mayo, salt and pepper. i don't really know the proportions, i just make it to taste.

on a side note, the best tuna salad i've ever had was in a bahn mi. i've been trying to replicate it for months!

i have a shredder from the michael graves for target line that i dig. not sure if it's still available though.

i vote super cool for the modest mouse poster.