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little ms foodie

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Posts posted by little ms foodie

    eG Foodblog: rsincere - DIY cooking school/cooking therapy in WI

    in Food Traditions & Culture

    Posted

    Hi Rachel! I'm very interested in reading your blog this week. I also love to read cookbooks and try new recipes. Is it ok if I ask if you have any dietary restrictions because of your illness. Also how hard is it to basically prepare 2 different menu's for your family?

    I'm really against drinking pop so I'm sitting on my hands to keep from scolding you!! :wink: But I think it's really good that you have cut down so much, wow! that is quite a difference!!! Great job

    Chinese Restaurant in the ID

    in Pacific Northwest & Alaska: Dining

    Posted

    MMMMMMMMMMM!!! Seven Stars Pepper was fantastic! And we were very happy that we walked from Pioneer Square cause we needed to burn that food off!

    We had the dan dan with hand shaved noodles- this was excellent, although there is quite a bit on my shirt! grrrr! :angry: The flavor was just perfect and the noodles were really good. I was worried when she told us it was going to be really spicy but it wasn't.

    Also had the steamed pork dumplings- I actually didn't like these. The dumpling was really thick and there was a weird (to me) flavor that my mouth wasn't happy with.

    Szechwan (sp) chicken, excellent!! just the right amount of spice, so tastely!!! over a bit of white rice.

    I will definately be back here, I want to try the scallion pancake and a bunch of their other entrees. On the special board they had szechwan crab. Service was so nice and we have leftovers for tomorrow lunch!

    Thanks again so much you guys, I'm going to try some of the other recommendations too! I'll just work my way down the thread. :smile:

    Wendy

    Leg of Lamb

    in Cooking

    Posted

    Oh I like the pine nut idea!! And since I'm partially cooking the mushrooms first I don't think I'll need to worry about the stuffing getting done.....I think!!! Definately looking for med rare on this!

    Dinner! 2004

    in Cooking

    Posted

    That is a real good method for a duck.  When we do it that way, we keep the boiling liquid each time, freeze it, and then use it next time.

    Great idea for the sauce, and the entire dinner sounds wonderful.

    Darn it!! I should have done that, it was very disturbing to me to pour all that stock down the drain. :shock: Thank you for the tip, I will remember that again.

    Dinner! 2004

    in Cooking

    Posted

    Last night was my first time roasting a whole duck. I used Ina Gartners method of boiling it first in broth and then roasting in the oven. It turned out really good although I think I could have taken it out 5 mins earlier.

    Made a sauce of dried cranberries, rosemary, wine and duck stock, simmered and strained.

    roasted new potatoes, carrots and fennel with evoo and some rosemary.

    Served with a 2001 Châteauneuf du Pape, my favorite! yum.

    Leg of Lamb

    in Cooking

    Posted

    I'd certainly keep the cheese.  The lamb may be a bit fatty, but IMO cooking can never be too rich.  Throw it all in there, be decadent ;).

    You are singing my song! LOL! :laugh:

    Leg of Lamb

    in Cooking

    Posted

    So far great input guys, thank you! So now I'm thinking just the wild mushrooms for stuffing.... god, I just love that goat cheese mixture though...hmmm.

    And Kevin brings up a good point. Should I strictly be roasting this or should I braise the leg after browning it. Oh! So many ways to do lamb! Yum!

    Leg of Lamb

    in Cooking

    Posted

    I've got a great boned leg of lamb that I want to stuff with wild mushrooms and goat cheese next weekend for a dinner party.

    1) This stuffing just came to me and sounds good but I can't really seem to find a recipe anywhere for the combo. Am I nuts or does this sound good to you too?

    2) I will of course sautee the mushrooms with some garlic, evoo, rosemary first

    3) after tying up the lamb with mushroom and cheese stuffing I will make slits and insert more garlic and rosemary

    4) Should I put a little stock in the bottom of my roaster? Ideas on temps? 350, 400F?

    5) What are your ideas?????

    Thanks!!!

    What's Fresh and In Season Right Now?

    in Pacific Northwest & Alaska: Dining

    Posted

    A word to the wise on the mushroom front.  The larger porcinis and matsutakes are favorites for colonies of burrowing worms.  Befuse using them, bisect the stems from root to cap and check whether they are solid of riddled with small holes 1mm or so in diameter.  If they have the holes, worms have moved in.  Sometimes as many as half of the mushrooms you buy can be affected.  If you get to know a good supplier, they may let you cut the mushrooms open with a pocket knife to check them out at the time of purchase.

    BTW, this tip comes courtesy of Chef Steve Smrstik of Flying Fish.

    Would this be true of the larger chanterelles also? we have been trimming the ends and then slicing them thickly with no sign of holes but good to know right?

    Guilty Pleasures – Even Great Chefs Have 'Em – What's Yours?

    in Food Traditions & Culture

    Posted

    Super chunk peanut butter and sweet pickle sandwiches. I love it! I grew up on it! It was also my dad's favorite, he and my mom use to have contests to see which I'd like better- her's was PB and bananas. I love that crunch of the pickle! yum :wub:

    Also "white trash taco salad" as my girlfriend and I call it- fritos with Nallys chili on top, shredded cheddar, lettuce, sour cream. mmmmm.......

    Cheddar Ruffles dipped in that dry onion soup mix that you stir into sour cream to make dip, can't remember the name but I like to call it 'dinner' :)

    Also cream cheese brick with cocktail sauce poured over and little shrimp on top- served with wheat thins of course. Thank mom for that one!

    Crimes against food ... guilty as charged?

    in Food Traditions & Culture

    Posted

    Told you that confession is good for the sole ...  :raz:

    Are you aware of the fact that some individuals are actually doing hard time in prison for failing to constantly stir their risotto??  :hmmm:

    Yep, arrested, convicted, and imprisoned by the Risotto Police! :shock:

    Hense my secret identity here on eGullet.......... :unsure: I don't want to be joining Martha! Hell she'd be the first to line up to kick my ass for not stirring!

    Chinese Restaurant in the ID

    in Pacific Northwest & Alaska: Dining

    Posted

    I've started working near the ID again and would love to try more of the restaurants here.

    My friend suggested Chinese for lunch next week but when I asked her where she shrugged. Of course we can wander and try any old place but I know you all have your favorites!!

    Looking forward to your suggestions for restaurants and the things they do that make them special!

    Thanks!

    What's Fresh and In Season Right Now?

    in Pacific Northwest & Alaska: Dining

    Posted

    At last weeks market we got a nice selection of mushrooms and made a wild mushroom risotto with roasted garlic. Very tasty. I'm going to try to get more this week, anyone ever try the 'fried chicken' mushrooms?? funny!

    Also the asian pears at the UDist market have just been incredible! we are hooked.

    Smeared some of the yummy goat cheese found there on toasted baguette slices and dolloped with a bit of home made pesto.

    We might try the oysters this week, we buy the mussels often!

    I love Sat mornings!

    Dinner! 2004

    in Cooking

    Posted

    Eunny your pho looks awesome!!!

    We stuffed whole trout last night with onion and lemon slices then broiled. Topped the fish with a fantastic sauce of hard apple cider, shallots and butter. yum!!! served on a bed of wild rice. no pictures, I keep forgetting! Maybe this weekend!!

    Cruising with wine

    in Wine

    Posted

    My friends just returned from a Princess cruise to Alaska. They took 1/2 a case of their own wine as did other members in their family (15 people cruising together). They were told by the ship that it was perfectly fine. There was a corkage fee of about $10 per bottle in the restaurant, but they also really like having the wine available in their room for when they were on their balcony visiting.

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