natasha1270

You can buy liquid cane sugar (original or organic), turbinado or free sugar at sugarshots. I've also seen it at Wm-Sonoma. I have some of the original & turbinado. Very handy to have for iced tea, coffee, drinks, etc. Anywhere you would use simple syrup. N.

Favorite jarred salsa: Coyote Cocina Fire Roasted Tomato. I haven't found any jarred salsa I like better. I love it but now I have to order it by mail/internet since the store that introduced it to me stopped carrying it and I can't find it anywhere else. I would love to find a similar but more accessable salsa. Any suggestions? I've tried Frontera but I don't like it as well. Favorite chips: Tostitos Organic Blue Corn Tortilla Chips & Tostitos Organic Yellow Corn Tortilla Chips. If I can't find these, I buy my old favorite: Tostitos Restaurant Style White Corn Tortilla Chips. I think they are making them all without the trans-fat oils, too. N.

Its been a while since I had or made Drip coffee, I went lo-tech and make French Press or Moka at home, but I don't recall ever hearing about prewetting the filter. Does it help prevent the oils from leaching out to the paper or is it somthing to do with the paper itself? Thanks, N.

I have a major sweet tooth. I love most candy except licorice-flavored ones. I had a big candy day last week. While waiting on my car inspection, I walked across the street to my neighborhood 7-11 hoping to find a Twizzler Slurpee (Drats! They changed the Twizzler flavor to Shrek/Sierra Mist!! What is with these soda-flavored Slurpees?) and I heard the candy aisle calling my name (7-11 and I go wayyyyy back on this candy thing ). I resisted the Twizzlers, Laffy Taffy and Skor bars but my eyes lit up when I saw some new (to me) temptations. I picked up one of the new tropical flavored almond joy bars (gross!) and white chocolate covered reeses cups (not bad). But best of all (not candy, though), I tried some Mediterranean-spiced Terra Chips (yummy delicious!). Then it was on to the grocery. I saw they have started to carry Botan Rice Candy!! Major childhood favorite of mine!! I bought 6 boxes. How could I resist? Cost Plus/World Markets has an excellent imported candy/chocolate section. It is not located very convenient to me so when I do make it there I stock up on Cadbury Sno-Flake and Whole Nut bars. The imported Cadbury tastes soooo much better than the stuff made in the US. Last fall/winter I think it was, I had a major addiction to the Ltd Ed mint Kit-Kat bars. Mmmmm…they were a bit like Girl Scout Thin Mints except with the classic Kit-Kat wafers. Kit-Kat also had Ltd Ed orange Kit-Kats. I tried them once but I am just not a fan of orange or any fruit flavored chocolate. Natasha

I think they are from the onion family. I vaguely recall hearing somewhere that shallots have a more consistent flavor than onions. Natasha

If you are interested in a homestyle use, there is a Filipino dessert called Ginataan that calls for Plantains. This was a great only once-in-a-while treat in our house. The basic (Americanized) recipe calls for Plantains, Yams or Sweet Potatoes, Langka, Tapioca Pearls, Coconut Milk, Creamed Corn and Sugar. There are many variations of this dessert and a quick internet search would probably yield you a more authentic version. I agree. Your Tarte Tatin idea sounds lovely. We always sprinkle our fried plantain with sugar right after we take them from the pan. Natasha

I am fairly new to the infusing game aside from a past limoncello with blood oranges substituted experiment. It was delicious! I recently read Katie's Limoncello recipe and am very interested to try it also but that is another thread. For the moment, I am interested in trying my hand at some infused vodkas. Most confusing for me is figuring out some general guidelines but I guess that is why it is something of an art. A few questions: What is the difference between Infused-Vodka, Aquavit and Schnapps? Recipes I have found all seem to be very similar. Are they basically the same thing? I am experimenting with a few recipes: Ginger/Lemongrass/Lime from Aquavit cookbook. Directions call for 6-8 week infusion. I let it infuse for 1 1/2 weeks and it is quite strong. Maybe too strong. It overpowers everything I try it in. I've tried it with Mango Nectar and also with OJ but it still takes over. Maybe that is just the way of the lemongrass. Should I have waited the full 6-8 weeks? Will the strong flavors mellow? I have read that for multiple flavor infusions it is better to infuse each individually and you will have more control over the final product. If I try this combo again, I am going to infuse each on their own. Vanilla – I have seen recipes calling for anywhere from 1 to 4 weeks. After a week, I bought some Absolut Vanilla to compare. Mine was not quite as smooth. I added 1 tbsp liquid sugar (www.sugar-shots.com) and it smoothed it out nicely. Once I sorted this out, I definitely prefer the homemade. Is this cheating (to add sugar)? Coffee – I haven’t found many recipes for this but general infusion guidelines call for anywhere from 24 hours to a week. After only 12 hours, it smells wonderful but taste-wise definitely needs the other 12. I worry that it will turn bitter if I leave it too long as in brewing. Is this a concern for infusing? I have also read general guidelines for schnapps recommending up to 5 months! But I don't think I have the patience for this. It also leads me to come up with these distinctions: an infused-vodka is usually made in 24 hr to 2 wks, 2wks to 4 for citrus, aquavit 6-8 wks and schnapps 8+ wks. Does this sound about right? Can anyone help to sort me out? Many thanks, Natasha p.s. Beans – I tried your Crème Brûlée Martini with my vanilla vodka and it was very tasty. I substituted the brown sugar rim for demerara sugar, though. The demerara added a wonderful crisp sugar crunch accent, almost like the real thing (especially since that is what I use for the real thing)! If you happen upon some or even turbinado sugar (aka sugar in the raw), I would recommend you give it a try.

Does the end justify the means? Is ignorance bliss? If the strada tasted great, who cares if the secret is miracle whip. Right? It depends. Obviously, it mattered to you. Did you feel you were duped? Do you think you would have felt differently if she had just said mayonnaise? Personally, I am a child of the 70’s and not in some post hippy way. More of a Hawaiian Punch/Tang/Quik/TV Dinner/Swansons Chicken Pot Pie/Processed Foods kind of way and Miracle Whip and other of its ilk, while not exactly what I reach for now, does not necessarily put me off my food. I would not have had the same reaction to Miracle Whip (even though it goes against my gmo/hydrogenated oil thing). Worms or Ant eggs? That’s another story. If someone told me a food I was enjoying consisted of something I consider gross or "not food", I would spit it out and probably feel my stomach heave. This is not the same thing as your breakfast example but similar, I think. Last Summer, I went with some coworkers to a lunch buffet at a chinese restaurant. I had been there many, many times in the past. Great food. As we were eating our second plate, a coworker noticed a small roach crawling on the floor by our table. Bleah. Gag. Gross. Suddenly, all this great tasting food looked disgusting. I tried to take another bite of my dumpling but everything looked roach-like and I could not. Nobody could. We all left feeling just not quite right. My coworkers have continued to frequent the place and still enjoy it but I just cannot make myself go there again and probably never will. The magic is gone. How far are you willing to take this belief? Do you order veal? Do you only eat free-range food? Is your definition of free-range the same as the USDA’s? How about organic? Cruelty-free? My own (infrequently enforced) thing is GMO and Hydrogenated Oils. I try to avoid them if possible but the oils are so prevalent you just can’t avoid them all or you would just drive yourself bonkers. Last week, I had some incredible Pan de Sal fresh from the bakery. I am in love with this bread. Normally when you get them fresh, they are just in a plain paper sack. I am sure the nutritional and ingredient info is printed somewhere in the store but I never checked. I went back later that week. This time I couldn’t get fresh and I had to get them on the shelf. I hadn’t thought to before but this time I read the ingredient label. What do I find? Hydrogenated Oil. Oh. I paused, thought about it for like half a second and then ripped that plastic baggie open and devoured them. Same great rolls. I think at some point you do just have to find your level of acceptance and go with it. Natasha

I have wanted one of these for so very long as I hate to throw away food. But since noone in my family seems to be taking the hint at Christmas time, I may have to get one on my own. I am so glad to hear most everyone has had a good experience with it. I have a few questions though. Can you re-use the bags? and is it better to start with the bags and then try the custom rolls or just get the custom rolls? Thanks, Natasha

Since I haven’t noticed any “Expiration Date” or worse “Born On Date” on my bottles (and I do believe the liquor industry would latch on to this if they could – Oops! My liquor expired, time to toss it out a get a new one = more $$$ for them), I assume they will remain unchanged pretty long, provided the bottle is tightly sealed. Now about this “tightly sealed” business. If the bottle is not tightly sealed and the alcohol is steadily evaporating, will the remaining liquor have a more condensed or intensified flavor? Natasha

Here's a little detour for you a little south of town on your way up in Fredericksburg, VA: Allman's Barbecue, 2000 Augustine Ave From 95N, get onto Route 1 North, South of Fredericksburg. Continue North on Rt 1 approx 4-5 miles and Allmans will be on your left. Get there early or they may be all out! When you leave, you can continue North on Rt 1, make a left on 17 and hook back up to 95N. enjoy! Natasha

Sam, Thanks for responding to my swiss diamond question. I am still a little interested in them due in part to their suggestion they have better thermal conductivity than copper. Hopefully you won't mind to solve a riddle for me. Recently, I have noticed several very beautiful and very expensive cast iron "woks" on the market and I have always associated woks with much thinner and responsive steel. Are these cast iron behemoths truly woks? If so, which is better. Thanks, Natasha

I agree with most everything already listed, most notably: Browned Cheese Edges. Yum. Crispy Batter Bits. Yum Yum. And I’d like to add this, as well: Spice mixture for Shrimp and Crab that coats your fingers and finds every paper cut, stings but tastes so good on its own but even better when it gets all over your buttered corn on the cob and you eat that and then you scoop up some steamed white rice with your spice and butter covered fingers, pop it into your mouth and it tastes so good you just have to lick your fingers clean but those paper cuts are still on FIRE so you reach into the ice chest, that is ¾ ice and ¼ melted, thereby rinsing said fingers but not totally, and you pull out a chilled can of (canned beverage of choice), pop the top and ahhhhh. OMG I forgot what I was writing about but I am dying for some crabs… Spice Mix. Heaven. Natasha

200. Way to even a number, excuse me while I see what I can do to remedy this. Natasha

Something about buffets seem to bring out the worst in people. Entering the "land of plenty" that is the buffet always seems to make the eyes much larger than the stomach. While I have been guilty of taking a portion to taste and discarding if its not to my liking, I am not serial at it like these guys apparently were and I think the owner was well within their rights to let them know but it is an awkward situation, for sure. On the flip side, another buffet phenom I have observed is occasionally there is a really choice item on the buffet and people will descend on it when it is replenished. At one particular chinese buffet I sometimes go to, I have seen 1 person wipe out a plate of sushi and bring it ALL back to their table, someone else pick out what seems to be all the beef in a dish and another person empty a tray of duck! It never ceases to amaze. Natasha

Currently, I have pots from the Hackman Tools line, which I really like and Lodge Cast Iron griddle/grill and fry pans. The iron is really great but sometimes I don’t want to do all the weightlifting associated with them and have been looking at some nice, non-stick frypans. So far, I am leaning towards Swiss Diamond brand (10 mm). Does anyone have any experience with their pans? Any thoughts? Here is a blurb from cutlery.com: Swiss Diamond 10MM Eleven Inch Non-Stick Frypan Real Diamond Crystals Create A Virtually Inderstructible Non-Stick Surface This cookware by Swiss Diamond features a non-stick surface that is far more cut-, chip- and abrasion- resistant than anything else out there. It combines real diamond crystals with a non-stick composite to create a virtually indestructible cooking surface. The composite gets fused to the pan, rather than layered on, as with most other non-stick surfaces. Swiss Diamond invented this technology and is the only cookware manufacturer that uses it. But it is not just the non-stick coating which makes these pans so incredible. The pans also provide outstanding heat distribution. They are made from hand-cast aluminum that is 10-mm thick and because diamonds conduct heat (even better than copper), the coating contributes to the pans' performance. The reinforced edges offer a high level of shock resistance. The comfortable stay-cool handles are engineered for good balance, have finger and thumb grips and are heat resistant in the oven up to 450 deg. F. Cast brass threaded inserts ensure that the handles are firmly attached. The interior pan color is a steel gray rather than the more traditional black, which allows better visibility of what's going on in the pan - helpful when you're caramelizing pan juices. This Swiss Diamond Frypan measures 11" in diameter by 1.5" high. Also, someone previously mentioned they had “cracked” the seasoning on their cast iron. I have a pan similarly afflicted on the exterior and bottom. Athough it looks terrible, it still works like a charm. Many thanks, Natasha