Ask Carb Diva: Questions & Answers About Food, Cooking, & Recipes #76 - dirty dishes stacked restaurant stock photo

I am late and it has nothing to do with resetting the clock for Daylight.
The problem is here.
Started climbing up.
This is not a situation of hoarding, but there is no denying that I need to reach an agreement.
Decisions about these transactions.
Then there's 6-
(Expired more than a year ago ).
Today, I finally started reading the first question.
It's Christopher Kimball. Mr.
Kimball is working together.
The founders and editors of the American test kitchen, but they parted ways in 2015.
Since then, he has launched his own publication, named after the address of his new business, which also includes a cooking school and a media studio.
As chairman and founder of the Milk Street concept, Chris posted an edit note on page 1st of each issue.
On the charter issue, he talked about his new England education and northern Europe-
Inspiration for meat, bread and root dishes, no spices, aromatic herbs and adventures.
When he visited Hanoi ten years ago, everything changed.
Then I ate the food.
Clam lemon grass. Pho.
Breakfast banh mi.
Roadside stalls sell baked food such as eggs and sweet potatoes in shells.
Mango and papaya. The salads.
Hot, sweet, salty, bitter.
Broth and noodles.
Coffee with condensed milk and raw eggs.
This understanding began slowly.
No "race" cooking.
It's just dinner or lunch in other parts of the world. . . .
I was introduced to a local cooking teacher.
She was patient and taught me to make all kinds of dumplings in a kitchen a little more than a table and two small propane burners.
Slowly, I began to feel at home: slicing, shaping, working together.
I am new and the chefs around the world are experts.
I didn't go home to make authentic Vietnamese food.
I did, however, return a better cook.
Death of national food;
It carries the sin of colonialism.
This is a cultural exchange, not a cultural exchange.
From Saigon to Kiev, from Jerusalem to Quito, from London to New York, there is a lasting kitchen value. . . .
Cooking is not a study.
It is elusive, magical, and full of poetic life.
Food is a common language.
All the food is everyone's food.
Dear friends, that's why I write food on the Hub page.
So, let's start with a problem with Mary (blonde logic.
I have a question about winning the cooking contest.
I don't remember if I asked you before, but I know you won some.
My sister has gone in and she doesn't win even though she is a good cook.
These are the types of recipes submitted using products that are being advertised.
Do you have any suggestions to help her run?
This question is very good, Mary.
I can't guarantee that I have a "gold ticket" (thank you, Roald Dahl ).
However, here are some things to remember that are useful to me. -
This seems too simple, but unfortunately many (potentially) great recipes are eliminated immediately due to technical reasons. -
Many recipe contests are sponsored by producers of specific products.
Put their ingredients in front and in the middle. Use easy-to--
Don't rely on pre-
Spice mixture or name of package
Brand ingredients.
Your recipes won't appeal to the public if they're not easy to purchase. -
Have you ever noticed how people can quickly browse through the restaurant on a plate of fajitas.
This is a masterpiece of vision, aroma and sound (hear Hiss ).
When you write the instructions, you can also do this with your words.
We can make the egg yolk light yellow.
Alternatively, we can "stir the egg yolk until the yolk changes from the hue of the dandelion to a soft yellow color in the center of the lemon.
"Are you baking whole spices?
Let's know they will pop up in the pan and release their scent. -
In other words, "Keep it simple and stupid ".
Don't submit a recipe for a list of "thousands of people" ingredients and instructions that need to stay in the kitchen all day. -
There is a right and wrong way to show recipes.
Always list the ingredients in the order of ingredients used in the recipe.
Specific ingredients.
If you use "canned tomatoes", please let us know if they are cut, small cut, complete, crushed or pureed.
What is the size of the can?
Use accurate measurements.
Don't say four potatoes.
"Specify" 2 cups of Yukon gold potato chips without peeling.
Don't assume that the person reading your recipe is an experienced chef, not Bain Mary, but "cut into very thin strips" instead of chiffonade. -
If submitting a photo of the "award winning dish" is an option, please get the best picture possible!
The important thing is (under the shadowor over-exposure).
(For God's sake, if it's not part of the composition, don't take pictures with dirty dishes or even wrong spoons in the background ). -
It works in the world of publishing novels and also in the field of cooking.
Which of these choices will you look?
"Baked potato meal "-or-
"Apricot pie "-or-
"Best brownie recipe "-or-
"How to make a Buddha bowl "-or -
How to deal with the past"Their-Prime\" Apples?
I have three delicious apples, which are much better than their raw apples.
Eat Gold (my taste) but far from being a candidate for a compost box.
What can I do with them?
Golden delicacy is one of my favorite foods, you can do a few things with them if they have passed the golden period, but you can't throw them in the compost box.
They can be made into apple sauce.
For your three apples, I will peel the apple, peel the apple core, and peel the apple dice.
Place in a small pan and enlarge about 1/4 glasses of water (or apple juice ).
Bring a text and cover.
The Apple will spread out in about 15 minutes.
Add sugar (Brown, please) to season, cinnamon, 1 teaspoon or 2 teaspoons of lemon juice, plus a little salt.
If you like chunky, you can mash it with potatoes, or throw it into a food processor if you like smooth.
I really like to fry apples.
They are a good choice.
Topped with pork chops, potato chips or pancakes or French toast.
As mentioned above, the exchange rate, core and dice are adopted.
Put in a frying pan with one tablespoon (or two tablespoons) of butter.
Medium fire-
Low heat, tossed several times.
It doesn't take more than a few minutes for Apple to start turning yellow on the edge.
Sprinkle a tablespoon of brown sugar, a little cinnamon, nutmeg (if you're a fan), a teaspoon of lemon juice and a small amount of salt.
They should be soft but still keep their shape.
Your soup recipe reminds me of a question I always wanted to ask.
In the past, when we went to visit grandparents, grandma would make "vinegar dumplings ".
This is one of my grandfather's favorite restaurants.
She put the dough into boiling water with cinnamon, vinegar and sugar.
Do you have a recipe or instructions?
A long time ago, I couldn't remember the quantity of ingredients.
I must admit that I have never heard of vinegar dumplings.
So, my little head traveled along memory lane and stopped here and there to consider if I had heard of vinegar being used for sweets.
Then it turned into a vinegar pie.
This is a cream freeze.
It's like a sweet pie. Yes, it's a little sour.
Like a lemon pie.
Many people think they are eating apple pie, but they are confused by Ritz cookies, sugar and vinegar. It makes sense.
These "desperate factions" are necessary (mother of invention, right? ).
Lemon and sour apples are not always so delicious.
So delicate acid alternatives are needed, apple cider vinegar is available in every pantry.
The recipe for dumplings is actually easy to find.
This is one of the resources I started relying on --of-the-
Common recipes.
I hope that's what you think.
Diana Ratre makes dumpling dough with flour, baking powder and soda, milk and oil.
Then sim the water, sugar, oil, vinegar and corn starch on the stove to make the syrup (very like sweet and sour sauce ).
Cook in the sauce, one teaspoon at a time until cooked. .
"In her recipe, tomatoes are drowned in boiling water to relax the skin.
I prefer to take as much flavor as possible from each of the ingredients, the roasted tomatoes will caramel sugar, concentrate the tomatoes-y flavor. 5 sun-1 cups V-
Warm up the oven to 400 degrees F.
Line A trim 15x10x1-
An inch baking tray made of parchment paper.
Put the tomatoes on the baking tray and cut them sideways.
1 tablespoon of oil;
Bake in the oven for about 30 minutes until the tomatoes are soft and the skin is bubbling.
Put it aside until it's cool enough to handle.
Remove and discard the tomato skin.
Heat the soup pot with medium heathigh heat.
Add the remaining 1 tablespoon of olive oil, garlic, onions, celery, carrots, peeled tomatoes and sunshinedried tomatoes.
Fry for 10 minutes.
Add stock and V-8 juice.
Cook it.
Reduce the heat to medium and simmer for 30 minutes.
Take it out of the fire and add basil, Sherry, Worcester County sauce, salt and pepper.
Stir the soup in the pan with a manual mixer, or work in batches with a regular mixer until smooth.
Do you know there is a catalogue for this series?
I have created an article that provides a detailed list of each issue I receive.
It breaks down by category, and in each category, the questions are listed alphabetically.
Each issue is actually a hot link back to the original post. .
If you like this series, you will love this one!
Use it as a gift for you.
I hope we can continue to share this food tour together.
If you have any questions about food, cooking skills or nutrition, you can ask them here.
I can help you if you are looking for an old recipe or need ideas on how to improve the existing one.
If you want to know more, let's do it together.
Show below your questions, your thoughts, your comments.
Lindalum52 @ gmail. .
Also, I promise that there will always be at least one photo of the kitten in the post every Monday.