Mike Snider, USA TODAY, How Dodgers rookie James Outman is dealing with an inevitable slump Dodger Stadium food guide: Twelve new items to tantalize your taste buds A gondola to Dodger Stadium? - Houston Mitchell, Los Angeles Times, In this case, the name will still be used by a group of environmental, food, and industrial testing businesses that was spun out to private equity firm New Mountain Capital in March, in a $2.45 billion deal.
#Foodie synonyms free
Tovah Martin, Washington Post, There will be discounts and free food each day on the restaurant's mobile app – for all members current and new. oregonlive, As climate change, habitat loss and a lack of food and water sources have threatened many pollinators in recent years, creating gardens to attract them has become not just a hobby, but a necessity.
■Out of fresh parsley? Try substituting chervil or celery tops or cilantro. Use it to get the flavor of garlic but a less potent taste. ■Elephant garlic – those giant heads that look like garlic but come in a mesh bag – are more closely related to leeks than garlic, and therefore milder than regular garlic. Try any of these: grouper, sea bass, tilefish, halibut, salmon (!) or blackfish. ■The recipe calls for striped bass, but you can’t find any. ■For breading meat or fish, if you’re out of breadcrumbs, try crushed cornflakes (or other cereal) or crushed crackers, or even crushed corn chips or pretzels. And here’s one I didn’t know (amazing, yes?): dill loses flavor when it’s heated, so wait till the last minute to add it to hot dishes. It tells you which herbs (like rosemary or sage or oregano) are equally good in the dried form as fresh, and which really need to be fresh (like chives or basil or dill). It’s just chockablock with tidbits of culinary knowledge that I’ve “known” but never really gotten the specifics of – like the amount of garlic powder (⅛ teaspoon) that’s the equivalent of one garlic clove. Clearly written, easy to understand, and with great photos. As well as tidbits about herbs and spices, condiments (listed by culinary culture), dairy products, and on and on. Then as I poked around the site, I found a wealth of information on substitutes for almost anything you could mention. “ fish stock Substitutes: fish broth (less salty) OR equal parts chicken broth and water OR clam juice (saltier)” There, in black and white, was the entry: I hunted around on the web, and up popped The Cook’s Thesaurus. But I wanted at least one more vote in favor.
So I had chicken stock I also had bottled clam broth, which I thought would be good with the chicken stock. The recipe called for “strong fish stock, traditional fish stock, chicken stock or water (as a last resort).” Well, I didn’t have fish stock, strong or otherwise, and those of you who know me – and don’t you all know me by now? – know that I don’t do much “as a last resort.” I’m more likely to make a run to the grocery store at 11 o’clock at night because the right ingredient is.well, the right ingredient and I need it NOW. I found The Cook’s Thesaurus when I was making that delicious Fish Chowder I posted about recently. Spend enough time cruising the internet, and you’ll invariably come across a source you hadn’t known existed.
0 kommentar(er)
