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  1. Past hour
  2. @kayb - I think Chex mix is such a great thing to make. Everyone loves it, but no one ever makes it anymore. Kind of like Rice Krispy treats - the store bought just isn't as good. I am so freaking late doing everything this year. I seriously don't know if it is going to get done. My #1 priority is getting gifts and cards in the mail before it is too late. Then food. Sigh. Some things I'm doing while I deal with wrapping and addressing. @JohnT's sausage rolls (ready for the freezer) and baby quiche for Christmas breakfast: They are a little pale because I bake them just short of done since I bake them to get them hot when they are served. Lemon chess tarts:
  3. Get there early for the cheese though. I went in the afternoon for I think Humboldt Fog and it was gone and the associate said it was sold out almost immediately in the morning. Some cheeses are more sought after than others.
  4. Anna N

    Dinner 2019

    Usually or perhaps I should just say often, lunch is dinner leftovers. But tonight dinner was lunch leftovers. Reheated in the CSO (Cuisinart steam oven) to perfection.
  5. " '12 Days of Cheese' Returns to Whole Foods in Time for Party Season" See the article for the list of specific cheeses that will be part of the sale.
  6. Today
  7. heidih

    Rolling pin

    Those are good questions. I also thnk it comes down to your height and your rolling table height and the diameter of your usual dough needs.. You are pushing from above and out - not squooshing forward. My fave is in garage buried but it is an Indian one. Less diameter, more control. Otherwise I use the old fashioned handle one but put my on the edges not the handles. My 2 cents. The reason buried is is cuz I tend to use base of palm or ith flat bread pull and move around I don't do rolled cut out cookies anymore.
  8. Kim Shook

    Lunch 2019

    Today - tuna salad and egg salad on toasted naan:
  9. JoNorvelleWalker

    Dinner 2019

    @Kim Shook my tuna in question was Whole Foods 365. But packed in oil. Always oil. Water packed tuna is gross.
  10. Kim Shook

    Dinner 2019

    @shain – I’ve never had sunchokes and that gratin looks so good. How would you describe the flavor? @Anna N and @liuzhou – I am quite sure that this anglophile would quite like stovies. @JoNorvelleWalker – no canned tuna shaming from me. Mr. Kim was mooning over some tuna in the fish case at the store Saturday. I opined that my favorite tuna was the round kind😄. And I’ll top you – I like plain old Starkist chunk light packed in water. (I actually like it packed in oil, but Mr. Kim and Costco insist on water). @gfweb – jumping on the bandwagon to say how much I love your house. I’d love to see more of it. There is nothing I like better than a stone house. Our very first owned home was an almost 100 year old stone farmhouse. Very casual and country, but I loved the history. @chromedome – I believe I will have to try that duck recipe. I am one of those folks who detests poultry cooked any lower than medium well. I just can’t make myself swallow it. I’m not cooking much lately, but we did have a lovely dinner with some dear friends who came back to town for a visit. We all love Greek, so we met at one of our old favorites, Demi's. Started with flamed saganaki: Maybe my favorite food in the entire world. Also, spanakopita: Some of the best I ever remember eating. We ordered something interesting sounding: Dried apricots stuffed with ricotta cheese, Spanish almonds, and a drizzle of balsamic reduction. All five of us agreed that these were very good, but a little bland. We thought that substituting goat cheese for the ricotta would be good. I’m going to give it a try with goat cheese, marcona almonds, and saba. Our entrees - sundried tomato, capers, and artichoke hearts on linguini: Paella – Spanish chorizo, mussels, shrimp, cod and calamari and topped with fried oysters: Spanish chorizo and ham soup with white beans, tomato, onions, garlic, and peppers and the spinach, kale, & arugula salad with apricots, red onion, cucumbers, tomatoes, and walnuts in a creamy feta dressing: Chicken souvlaki: One of the specials – monkfish with crabmeat and shrimp: Desserts were baklava: Sweet cheese empanada with vanilla ice cream: And egg nog crème brulee: Everything was absolutely delicious – better than any other time we’ve been. I was especially impressed with the paella. So many places where you can go wrong and each element was cooked so well.
  11. I have three rolling pins: an antique wooden one with handles, a coming-up-on antique metal one with handles, and a small 11x11/8 inch wooden one. I wanted a better pin for cookies and pastry. Last week the Rose Levy Beranbaum rolling pin was on sale and amazon delivered one this afternoon. The RLB pin is a hollow, plastic 18x2 inch tube; with rubber endcaps. It looks rather like a mailing tube. I can't say I am thrilled, but I will give a try before returning it. It seems light and flimsy. To my taste the diameter is too large and the length not as long as I would like. The plastic material is supposed to be non-stick but does not feel all that non-stick to me. My question: what length and diameter are ideal for a non-tapered rolling pin? Or does it come down to hand size and personal preference?
  12. Yesterday
  13. Yes there is a drip pan. The IR is built into the sides. I’m so impressed so far with the lack of mess and odor, plus it cleans up in the sink so easily. I have great expectation for the roti chicken. Hope to post some pics.
  14. Yep - it's a nice, little town. Kidding; it's a nice city, with a quite good food scene. We also did a self-guided (i.e. stolen from the 'net) tour around Oak Park, to see the houses designed by Frank Lloyd Wright, including his. And Milwaukee actually has a very interesting street; Burnham Street. It consists of affordable FLW designed homes; designed to compete with Sears Catalog Homes, for those less well-off perhaps than the people in Oak Park. They were called American System-Built Homes. Did not catch on. Oh, and a Calatrava designed Milwaukee Art Museum!
  15. I have no idea if it's still there or not, but 20-plus years ago, on my first trip to Chicago, and one of my first experiences in a higher-end restaurant than the local diner or burger joint, we went to Bistro 110 across from the old waterworks on Michigan. It remains one of the relevatory experiences in gastronomy that I can remember. I had some kind of a steak, which I little remember, except it was good. Likely a filet, but I don't recall. The port wine-foie gras reduction served with it was the most delicious thing I'd ever tasted in my life -- until they brought dessert. I ordered creme brulee, because everyone else at the table did. I had no idea what creme brulee was. It came in a wide, flat ramekin, perfectly caramelized crust, a handful of fresh berries scattered across the top. I swear, my eyes rolled back in my head. I wanted to lick the ramekin (but refrained). I've had some wonderful meals in Chicago since then, including one at the Berghof that I credit with reawakening my dormant interest in German food; steaks at Lawry's and Hugo's; pho at Le Coloniale; seafood at Shaw's Crab House (really? In the middle of the country? Very close to the best I ever had). But I shall never forget that meal at Bistro 110. We ate there many more times on subsequent trips, and I was never disappointed. Chicago remains one of my very favorite cities in the world.
  16. I find that Pappy gets cheaper the farther you are from NYC. In Vancouver a year or two ago it was priced like Booker's
  17. I was thinking about this just the other day. I read in the Grewling book(?), that the mould should be like 26° or something when your pour chocolate into it, not to chock the chocolate - but how the hell are you supposed do handle that if you've painted the mould. I guess you shouldn't? Or have a heat cabinet at 26°. Haha. No I don't know, just something I thought about.
  18. Our swing through the midwest not only brought us to Chicago, but to both Madison and Milwaukee, for a night or two each. I think there's a certain mentality in those latter two cities, similar to what I remember from dining in Florida, during those many years my parents lived there; and that is, the more stuff you can put on a plate, the better. Except, in the midwest, if it's a vegetable. That said, Rick Bayless's Leña Brava in Chicago was very good. We also ate at what I think is a well-known spot in Chicago, mostly due to the circumstances of our arrival, our location, and the fact that they were lighting the lights and trees along Michigan Avenue, so it was a madhouse around our hotel. That would be The Purple Pig, and sitting at the bar and spotting a full complement of Pappy (at reasonable prices!), how bad could it be? The smoked tongue, house-made mortadella, and other assorted goodies we had were just fine, and it served us well. But is it Chicago without making a stop at one of these places? Duks Red Hots serves up a Vienna beef hot dog, fully loaded, with oh-so-many fries, for like $3.65. The hot dog was good, the less said about the fries the better. In Madison, at Eno Vino, I had what may have been the best roasted tomato soup with a grilled cheese sandwich I could ever remember eating. I mean, everything else was OK, but this? This, had I ever been served it as a child, would've brought me right back to those days. And maybe I was? The pine nuts added a nice crunch, but in my opinion were superfluous. Milwaukee's food, at least that which we consumed, was OK. Actually, Sanford was very nice. There's also a fine reboot of their whole public market area, including a newer indoor market that reminded me a bit of our new Essex Market, with tables and chairs upstairs, surrounding and overlooking the whole shebang. Back to Chicago for our final night, we very much enjoyed The Publican. The half platter of charcuterie might've made a whole meal, and they have a great beer list too. There's head cheese, pork pie, salami, sausage, paté, and a bunch pickled goodies on that half platter. Great bread went along. Recommended. We stayed in a lovely property our last night in Chicago - The Robey in Wicker Park, and it was good to get away from the madness of S. Michigan Avenue. It also provided a nice, classic view... of both the El and the bottle of Jeppson's Malort (much better now, I was assured, since it's being made right in town) I had purchased down the block.
  19. Toliver

    Food recalls

    "White Castle recalls frozen burgers over listeria fears"
  20. Sorry, didn't notice this until now. I would say that it's a good book for inspiration. There are things such as "mix the black a little bit thicker." (paraphrase) - how the hell are you supposed to know what a little bit is? You should always state how much powder you have in the cocoa butter. Like it's not a good book in that sense. I haven't touched it since I bought it.
  21. @lindag looking forward to it do I see a drip pan under the rotisserie ? I take it that the IR energy comes from the sides ? perhaps this is why ' straight girill grilling gets the IR from the sides thus any drippings end up in a pan in the middle and is not affected by the IR grilling elements ? thus little or no smoke ? best of luck tomorrow !
  22. kayb

    Breakfast 2019

    My thought exactly. And I have some decent blue in the fridge....
  23. Welcome, Paul. Looking forward to your input. Love me a good stir-fry.
  24. kayb

    Making Food Gifts

    Detailed mine over on the 2019 Holiday Cooking and Baking topic, here. Reckon we ought to ask the moderators to merge these two topics for simplicity?
  25. Best sauerkraut I ever made was when I bought four big heads of cabbage at the farmers market, came home, and made kraut that day. Those cabbages were better than six pounds each! I had more than 20 pounds of shredded cabbage, and my poor food processor was panting, and the kitchen floor and counters had cabbage everywhere! I went six weeks with it in a food grade plastic bucket, with one of those brewer's air-lock releases fitted into a hole I'd drilled in the top; perfect vessel. I'm down to one jar left (yeah, I know it kills the good probiotics when you can it, but I wanted shelf stable). Know that I'll be making more next spring!
  26. I unboxed and set up my new rotisserie today and plan to do a chicken on it tomorrow. This evening I’ll prepare the marinade and have it all ready. I’ve been impressed with how little grease and mess there is and no lingering odors in the the kitchen. Mine is definitely a keeper. Eager to try some Sous vide meats next.
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