mukki
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Posts posted by mukki
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So, is this an English or Spanish version? Amazon says English, but the title is obviously Spanish. Have pre-ordered, but hoping for English...Looks like Amazon is getting it this Oct.
After living with it for awhile, I do have to say I'm keeping my old one as well. But this one is great (despite kind of cheap printing) and the price is nice!
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Cucumber Collins from the Goose & Gander in St. Helena, CA. Made with yuzu and pickled huckleberries and Hendrick's (at my request). Had to go back the next day and get another along with their delicious burger.
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FrogPrincesse,A few classic warm-weather drinks these past few days.
Honeysuckle with Flor de Cana white rum, sage honey syrup, lime juice
How do you make the sage honey syrup?
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God, that looks good. I use all my boysenberries to make pies every summer, but I may have to dedicate some of them to this recipe.It is one of my favourite summer desserts, when local blackberries or raspberries are in season.
Great served with ice cream or whipped cream, but I also like a
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There's an updated version of this book available:SylviaLovegren, on 14 Jun 2013 - 06:02, said:
And another old-fashioned book but one that's so much fun and really worth having is Clementine Paddleford's How America Eats. http://www.amazon.com/How-America-eats-Clementine-Paddleford/dp/B00005XH32/ref=sr_1_2?ie=UTF8&qid=1371214466&sr=8-2&keywords=how+america+eats It's hard to find at a good price so if you do find one, snap it up!
Not sure how it compares to the original.
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I have it, but haven't made anything out of it. Pleased with the purchase - recipes are diverse and sound great.Can anyone who has this book share his or her opinion of it : Crackers and Dips - More than 50 handmade snacks by Ivy Manning?
Thanks.
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Based on the Kouign Aman I tried from Dominique Ansel, I won't be rushing off to try a Cronut when I'm in NY next. Texture wasn't great, nor was the flavor.Tried cronuts this weekend (don't want to know what I paid to have two delivered to Brooklyn). I thought the flavor was good, but texture was offputting to me (almost stale-like). My wife liked it though, which is mostly what counts. I wouldn't pay up for a black market cronut again, but may try one in the store when (if?) the insanity dies down.
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Not sure if this is the same recipe, though it looks like it is, but Richardo Munoz made an *excellent* version during a trip I took with him to Mexico City in February:
http://dangermencooking.blogspot.com/2009/08/enchiladas-suizas.html
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I recently had excellent coffee every morning at a B&B in Mexico City. The beans were from Chiapas, but the roaster does not ship to the U.S. I'm looking to hopefully get close to this coffee for my morning brew ~ does anyone have a favorite roaster that they order a Chiapas coffee from?
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That's the one I use, as well. I like the fact that the entire unit can go in the dishwasher.
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Not to derail the thread, but it just makes me think of how annoying it is when a great cookbook becomes way too expensive because it's out of print... Case in point for me is Please to the Table... starts at $50, and tops out around $200! The situation is even worse on ebay for that one.
I managed to pick up a used library copy for $2 a few years ago, perhaps my greatest cookbook find.
Luckily, I bought that one while it was still in print. More in line with this thread, I really want a new copy of Irene Kuo's Key to Chinese Cooking, but I'm not paying $100+ for it.
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I have that book, as well. It is excellent.
Martha is a caterer, not a chef. Her recipes are time-consuming, fussy, call for hard to find ingredients (often used sparingly or for garnish) and aren't as good as other people's versions of the same dishes that are more straight forward and don't try to make you work harder than needed. I am not opposed to doing time-consuming or fussy cooking at all. I just find that Martha calls for way too many steps that a beginning cook would try and then realize at the end that they worked two hours to produce a frittata.
I don't find this to be true at all. She may have started as a caterer (though I don't know why a caterer's recipes would necessarily be fussier than a chef's), but MSL is a corporation and the recipes are developed by a team. I've found several good ones, none of which are time-consuming or fussy.
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I've had this book for ages, but haven't made anything besides the shao bing (which is excellent).
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I was introduced to frozen brownies last year. Yum.
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There are more and more fall cookbooks up on Amazon, including:
AOC ~ http://www.amazon.co...d=ATVPDKIKX0DER
Pok Pok ~ http://www.amazon.co...d=ATVPDKIKX0DER
I've also pre-ordered Smoke and Pickles: Recipes and Stories from a New Southern Kitchen by Edward Lee ~ http://www.amazon.co...ils_o05_s00_i00
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Have loved:
Stir Fried Beef with Black Beans and Chile
Red Braised Pork Belly (cooked the pork down longer than the recipe seems to indicate)
Stir Fried Broccoli with Chile and Sichuan Pepper
Cumin Beef (easier recipe than the one in RCC, though not as unctuous because it skips the initial velveting step)
Kung Pao Chicken (repeat from LOP)
Zha Jiang Mian (but made with modifications to spice it up)
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Keeping with the gingerbread theme, you could make the gingerbread they sell in Colonial Williamsburg:
http://www.history.org/almanack/life/food/ginger.cfm
They cut it into rectangles (or used to) and I remember it seeming somewhat "historical" (though maybe it was my imagination). At any rate, seems like it would be easy to bake in large batches.
My 10th grade English teacher made us something I believe he called pease porridge during our medieval studies, though it was cut into cubes rather than being a soup. I enjoyed it, but not sure how well something like that would go over with the general public.
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I really appreciated the suggestions and anticipations shared in last year's "Cookbooks 2012" thread. I'm not "in the know" enough to be aware of what is slated to come out, but thought I'd start the topic to find out what's coming out and what you are looking forward to most this year.
I am looking forward to the US version of Nigel Slater's Kitchen Diaries II that is slated to come out in the next month or so. I forget the exact date.
Looks like it's coming out in September:
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This is a bit thin, but I've read that Suzanne Goin has an AOC (LA-based restaurant) cookbook coming out. I liked her Lucques book, so I'll definitely be checking it out. Rosetta Constantino has written a book on southern Italian desserts. Neither have shown up on Amazon yet, though.
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From Fuchsia Dunlop's Every Grain of Rice (UK edition):
Red Braised Pork Belly
Stir Fried Broccoli with Sichuan Pepper and Chiles
Stir Fried Beef with Black Beans and Chile (Laoganma Sauce)
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Ischl Tarts with lingonberry jam... delicious! Perfect combination of delicate pastry, tart jam and sweet chocolate.
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Every Grain of Rice is my favorite of 2012, as well. There will probably be more talk in the US about it in 2013, since that's when the US publication occurs. I'm already looking forward to Fuchsia's next cookbook, which she's working on and will be regional.
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There was something in her tone that I didn't like, either, but overall the book is a keeper. She preaches that NorCal gospel which can grate on my nerves; I thought it was funny she mentioned the seafood at Cook's in Menlo Park, which is really nothing special (I live here). At any rate, those are some small gripes on what otherwise seems like a fine book.
I picked up a copy of The Korean Table recently. Haven't cooked anything from it, but it seems like it has potential to be a good everyday cookbook.
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Liberte coconut yogurt. The only yogurt I really like. Seems to have gotten a bit runnier since they changed the packaging, though... hope it's a temporary glitch.
Getting Rid of Mice in the Kitchen
in Kitchen Consumer
Posted
Glue traps are horrid. My cat brought home a mouse attached to a glue trap. I made an attempt to remove the mouse from the glue... ended up drowning the poor thing in the toilet to stop its suffering. Cat came back later that afternoon with a second glue trap (no mouse this time) stuck to his fur which required some delicate fur trimming. Wonder what the neighbors thought happened to the missing glue traps...