at bd's mongolian bbq, they serve these wonderful, thin warm tortillas but all I can find at the stores is thick mexican ones. is there such a thing as a thin tortilla or is it just something i'll have to learn to make myself?

thanks in advance

cupcake mixture with vanilla flavour. while rolling into a ball, stick an oreo in the middle and crushed up pieces of other chocolate biscuits. put on a baking tray & bake until golden. when cool, cut a small hole in the top and fill with chocolate buttercream & then stick half an oreo in the top of the buttercream.

hmm?

It's been cold and rainy outside, so what better way to spend a day indoors than to bake a yummy, healthy fruit loaf?

( recipe! )

Today I made deep fried tilapia for dinner. Came out great but the skin/meat kept falling off when I tried to pick it up to flip it. My question is this: When I flip it how do I keep the skin from sticking to the pan, what's the best weapon of choice (spatula, tongs), and how long should I cook it?

These ribs? *So* good. (Please note there is a mistake in the recipe. The tomato paste should be added to the onions and garlic before adding the rub slurry). My sont got off work early, but the meat was already perfectly cooked (and will hold, wrapped in foil, in a 200F oven for just about ever). I made baked corn (corn kernels, milk, butter, egg, salt, pepper and a bit of nutmeg) and we had a green salad to start.



( more pics and recipe discussion behind the cut )

So my bro in law sends me an email, inviting us to dinner next Sun.

Says he's picking up some Chilean Sea Bass and wants me to "do me the honor of cooking it up".

So hit me with recipes. I've never cooked it before.

I have an extensive array of herbs, both dried and fresh, as well as spices. Just picked up Sake, Rice Wine and Mead for another recipe(not all three in one, I needed more Mead for other stuffs), and can get almost anything if I look hard enough.

What ya got for me?

Crossposted to food_porn

Have you ever been to the grand lux cafe?
On their menu they have these schezuan greenbeans, and they are so amazingly delicious. I tried to recreate them but failed.
Do any of you know how to make something similar to this? What flavors go into it?
Thanks!

Here is a link to more pictures of it


Here are some more pictures of my backyard! David took the good ones ;)

Hello!

I noticed two ingredients that were common in things that I'd like to do and those are:
- shortening
- corn syrup

The problem is that I cannot buy these since they cannot be found in the grocery store and I will only find them if I buy them in a specialised store, like an American foodshop in Stockholm and etc. So, I was wondering:

Does anyone know a way to substitute these and still manage to obtain the same 'effect/results'? I was thinking of powdered maizena for corn syrup but I have a feeling it might be needed to be cooked in a special way, then?

As for shortening, well, I never really understood what it is and what it does, except that it is some kind of fat, or?

I am in the process of baking a choclate cake but I ran out of oil and have no transporation to buy it. Is there any other way i can substitute anything for the oil?

melted butter?

Yum, red cherries for a 4th of July dessert. What's the fastest and easiest way to pit cherries?

I am planning on grilling whole plantains w/ balsmic glaze. I have made this dish twice: once it was perfect. The hit of the party, and the other time it was starchy and inedible. I know the difference lay in ripeness of the plantains.

I bought plantains that had lots of black spots, and were all well into the yellow phase with no green whatsoever. I stored them overnight in a small cooler with a ripe banana to hopefully speed things along.

The recipe I am using calls for  "4 soft black plantains, peeled". Obviously, they can't be *too* soft because I am grilling them whole.

My question is: do you think they will be OK? Like I said about the plantains I am planning on using: lots of black spots, nice yellow color, good banana aroma, not too firm.

Thoughts?

**Edited to Add:**

I found a site that has pictures of the 3 stages of plantain ripeness. The ones I have pretty much fall firmly into the "black" category so I am going to forge ahead.

Here is the website, which has a great rundown of crazy fruit, what to look for and how to eat:

http://www.deliciousorganics.com/recipes/exoticfruit.htm

I am trying to make instant pudding from box for a desert that both a diabetic an a lactose intolerant person can eat, I am wanting to use soy milk but every where i have read says its a no-no I do not have time to do a cooked pudding. How do I make this work with soy milk thanks

update: thanks gang i did a 1/4th cup soy and the rest normal milk he should be okay. :)

I had a bunch of extra lemons so I made lemonade lemon bars!


Bake Sale Lemon Bars

They are shockingly easy. Seriously, if you need a quick lemon fix, these are so simple and fast!

Click here to see my backyard

There are pictures of my backyard, just click on the link!