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[Flying Dice]

Yeah, the sort I buy have been good out to ~1mo, haven't had to test them beyond that.

[Avis-Mergulus]

What do you think is a good ingredient for cranberry pie filling? Besides cranberries, I mean.

[penguinofhonor]

Apples might work. I recently made a crisp out of apples and tart berries and they paired together really well.

[TheBiggerFish]

Is it sweet filling or tart filling?

[Avis-Mergulus]

Is it sweet filling or tart filling?

I was going for tart. You're a little late to the pie in question, but I'd still like to hear your opinion on this.

[Sappho]

Friends, I am looking for a reasonably simple but tasty and filling couscous dish. I don't normally cook couscous, but I bought a box of it and I need ideas. I'm trying to feed a very hungry man in addition to my more humble self, so filling recipes are the goal. I usually cook without meat but lately I've started cooking some chicken once a week or so, so that's an option. Any suggestions?

[TheBiggerFish]

Is it sweet filling or tart filling?

I was going for tart. You're a little late to the pie in question, but I'd still like to hear your opinion on this.

Well, if you want tart, Granny Smith apples are probably good.

[Frumple]

Okay, so I'm probably not going to try it today. But I just realized I don't know why we don't mix, say, cake batter, in whatever container you're going to bake it in. Like. If you can stir/mix well enough in the baking pan, why do we not do that? Because it seems to me on the face of it that would mean losing less mix to the sides of the mixing bowl and having one less thing to wash.

So. Has anyone tried it, or at least know from observation/practical experience why it's a bad idea?

E: Though having gone through the normal motions of box mixture based baking, it does look like at least one answer is probably sticking. Would probably be a bigger concern than normal if you did the mix in the pan, even if you greased it beforehand. Hrm. Probably give it a try the next time we've got something to cook I'm not the most fond of. This time is banana bread, and banana bread is for eating, not experimenting.

[Avis-Mergulus]

For me it's also the thing that my baking pan has pretty low walls, so batter would end up getting splattered all over the kitchen.

[Dozebôm Lolumzalěs]

Yummmmmm! Anyone else ever had a portobello mushroom burger? They are the best. I just ate one with this garlic aioli - best burger I've ever had, AND it feels like a sophisticated dwarven meal.

[Reudh]

Portobello mushrooms are fantastic! They are best cooked as if you're cooking a steak; indeed, barbecuing a steak and then cooking a few portobellos in the remaining juice/oil/seasoning is simple and delicious.

[Flying Dice]

Speaking of, I just went out an had a fuckin' fantastic burger. I remember lamb, shiitake mushroom, a fried egg, pepper jack, onion, heirloom tomato, and bacon, but there was some other stuff on as well. Delish.

Still not as good as the bowling alley burgers though.

[Osmosis Jones]

Okay, so I'm probably not going to try it today. But I just realized I don't know why we don't mix, say, cake batter, in whatever container you're going to bake it in. Like. If you can stir/mix well enough in the baking pan, why do we not do that? Because it seems to me on the face of it that would mean losing less mix to the sides of the mixing bowl and having one less thing to wash.

Couple of reasons. Firstly, a lot of cake tins are non-stick or otherwise coated/enamelled/etc. Mixing is often rather vigorous, and could damage the coating if you're using a metal whisk/spoon/fork.

Secondly, you'll often want to grease the side of the pan. Can't do that if you're mixing in it, as you'll generally stir up and compromise your butter etc.

Third is shape; both as Avis says, with spilling over the low sides, but also things like sharper corners meaning there are more nooks and crannies for unincorporated flour to hide in.

[Blargityblarg]

Friends, I am looking for a reasonably simple but tasty and filling couscous dish. I don't normally cook couscous, but I bought a box of it and I need ideas. I'm trying to feed a very hungry man in addition to my more humble self, so filling recipes are the goal. I usually cook without meat but lately I've started cooking some chicken once a week or so, so that's an option. Any suggestions?

Basic couscous treatment is (assuming instant couscous) equal volumes of couscous and boiling water, a knob of butter or glug of olive oil, salt and spices (optional). Tailor the spices to whatever you're serving with it. Once you've made your couscous, you can treat it sort of like cooked rice or pasta, any granular carbohydrate like that, serve it with a salad and some kind of protein - chicken, in your case, i guess, or some kind of bean dish maybe?
You can also mix things into it in a sort of grain salad analogue; diced onion and capsicum (bell pepper), maybe some peas or corn, whatever you like. Raisins or other small, dried fruit are appropriate to the cuisine, too, though I'm not a fan.
The most traditional method is to serve it with a stew kinda dealie; a tagine, typically. You can make a quite nice vegetable tagine with tomatoes and orange vegetables (pumpkin, squash, sweet potato) and cumin, cinnamon, coriander, etc. You could also make it with chicken; there are loads of different tagines out there.

[Yoink]

Yummmmmm! Anyone else ever had a portobello mushroom burger? They are the best. I just ate one with this garlic aioli - best burger I've ever had, AND it feels like a sophisticated dwarven meal.

I haven't actually! I almost have a couple of times in the past, but I wasn't sure quite how well it would work.
Now that I've seen someone vouch for them, though, I'll have to try one next time I'm somewhere that makes 'em.


Right now I'm eating macaroni cheese, with a few slices of tomato on top. I didn't cook it, but oh well. It's prettyvery nice even if it is horribly unhealthy.