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Chiffonade
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If you get a chance, try to make this pie. It's amazing. I've been making it since it was released a couple of years ago and printed in the NYT. This link is to Saveur magazine. You might be thinking, "What's so special about a combination pumpkin and pecan pie?" It's a whole...other...animal. It has a fudgy consistency in the mouth. Give it a try, you won't regret it! It's a TG staple. http://www.saveur.com/article/Recipes/Thanksgiving-Twofer-Pie
Toggle Commented Nov 3, 2013 on Our Favorite Holiday Recipes at The Bitten Word
What you've done here is a GIANT undertaking! November cooking magazines are notoriously bulging with incredible content. Thanks for boiling this down to links and I hope you had a nice tall drink when you were done with this post!
We have these in the Atlanta area and they are a WONDERLAND of ingredients. The confusing thing is that they are most often referred to as "Farmer's Markets." You can google "Farmer's Market" and find an address, get all the way out there only to discover you're in a ginormous ethnic market instead of an open-air market. Luckily I have one right near me called International Farmer's Market and (you guessed it) - giant ethnic market. They have Jamaican ingredients, Thai, Chinese and even some European stuff. Their produce is generally dirt cheap and beautiful. If you go to one of these markets ===>take the recipe with you. All the better if the ingredient list is in the native language of the cuisine you're trying to cook. I have a Chinese cookbook (from China) and the ingredients are listed 3 ways: Chinese character, Chinese pronunciation and American term (if available). I handed the book to the clerk and pointed out what I needed. It turned a potentially frustrating shopping trip into a really speedy, happy experience.
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You mean you worked for TVFN when it was GOOD! Any network that airs Sandra Lee cannot POSSIBLY be taken seriously. The Cooking Channel is kind of like their do-over. I googled fideo because I had no idea what it was and wound up here - yours looks excellent! Believe me, I'll be trying this sometime soon. Spaghetti in any incarnation is a winner as far as I'm concerned.