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Posts by abefroman

Great pics Petals!! 
If you went to Cuba would you eat at the commercial restaurants or private in home restaurants?  Or would you go to an all inclusive resort?
Anyone have a Nutribullet or Ninja blender?   If so how do you like it?
What's your take on restaurants that aren't very busy?   With 30 entree's on the menu, and only 2 customer's in the place all night, it seems they must be either reheating frozen prepared meals, throwing tons of food out, or stretching the expiration date, since most of the entree's won't even sell at all.
Quote: I tried one once, I didn't know you had to brine them first
Came out fine, I let it rest for 20 minutes or so, it was probably still soaking liquid.
Mine came out chalky, is that too al dente?
Should rice in paella be al dente, normal or well done?
I went crazy and bought about 20lbs of beans and grains.   Please give me some recipe ideas.   I have: Gold Burghol #1 Fine Urid Gota (this looks like cous cous but I think its a grain not pasta) Whole Wheat Whole Pearl Barley Jumbo Dry Lima Beans and Dried Fava Beans
You forget anchovies
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