petite tête de chou
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Posts posted by petite tête de chou
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I always use Cook's Illustrated White American Sandwich Loaf for the stand mixer. It's flexible with what type of flour you can use and includes butter, honey and milk.
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Howdy folks. My dad has recently fallen quite ill and has always wanted to try sushi. I ate a fair amount of sushi when I lived in Portland but that was over ten years ago. So I'm hoping someone might have more up-to-date information on where I could get some of the best sushi around. A few things to consider: he is unable to leave his home so I need a restaurant that offers their food to go. I definitely want him to try uni, o-toro/chu-toro, sake harasu (salmon bellies) and, ideally, awabi (abalone). He doesn't have much in the way of teeth so crunchy stuff should be kept at a minimum. Cost doesn't concern me as much as quality. Although I prefer NW Portland since he lives in that area I'm flexible if the sushi is good enough. Thank you so much for any information you can give me. This will really make his day...his week, his year.
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I find a banana with a small glass of chocolate soy milk relaxes me enough to fall asleep. And I'm out of chocolate soy milk as my 1:40 am posting will attest to.
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I'm not sure where my extreme delight in cottage cheese came from since neither of my parents can stand it (too many '70's diets, perhaps?) but I have, can and will eat the whole tub in one sitting. Easy.
Ripe and fragrant as all hell nectarines are my main source of summer stomach-aches. I simply cannot stop eating them.
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When I saw the title of this thread I was immediately dragged back to the early '80's (oh please no) and thought of BurgerTime. I didn't play it much then but these days I'd probably give it a whirl if I saw it leaning against a wall in a long lost nickel arcade.
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My husband has never really had Haagen-Daz before so I have the pleasure of introducing the different flavors to him. So far he's tried Rocky Road (loves it, especially the soft marshmallow goo), Caramel Cone (weakest of the bunch), Dulce de Leche (his favorite so far, super good), Chocolate Peanut Butter (very good but no "Reeses Peanut Butter cups"), Mango (eh, he's not into mangos but I love it!), Vanilla/Toffee Crunch bars (very good) and Chocolate/Dark Chocolate bars (very, very good). My small town store also carries Vanilla, Java Chip, Chocolate, Strawberry and Chocolate Chip Cookie Dough. Guess I'll get Java Chip next...in addition to another Dulce de Leche. It's shaping up to be a fattening weekend.
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Grilled chicken, steaks, prawns and corn on the cob
Mayonnaise-based potato salad- maybe with bacon
Vegetable pasta salad dressed with a red wine vinaigrette
Watermelon, cantaloupe, nectarines and strawberries
Triscuits with smoked swiss, extra sharp cheddar and sharp cheddar
Refrigerator pickles
Maybe a chocolate cream pie or homemade ice-cream
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While I enjoy molasses in sweet applications I *love* it in savory dishes.
The Beer-Brined Grilled Pork Chops recipe from Epicurious is definitely a favorite.
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Include them in a quiche.
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I did search for camping recipes, but no luck. If they're around, please point me in their direction - thanks!
Anyway, I'm off for my annual 10-day trip next week. PRAYING that the weather will improve! We're car camping, and there are between 5 and 12 of us over the course of the trip. We're well equipped with ktichen equipment, and pretty expert firebuilders. We have two Dutch ovens that we LOVE and are just beginning to use.
I'm looking for ANY great camping recipes, and especially recipes for the Dutch oven.
Things that have worked well for all recently include:
BBQ of all persuasions and cultures
chicken enchiladas
chili
roasts in the Dutch oven
foods cooked in pit, ashes, embers, etc
Any good reference books would be appreciated, too.
What do you love to eat / cook when you're camping?
Thanks in advance!
There's lots of cool ideas here...
Camping for food, or perhaps the other way around
Campout Cooking, In Quantity, A request for assistance
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I really like antique lace and embroidered tablecloths (along with some funky vintage tablecloths from the '40's and '50's) so in order to (mostly) avoid stains I use laminated placemats that have pictures of the Oregon Coast on them. Pretty darn tacky but I'm by far the drippiest, stain-making person I know. I don't use them when I have guests. Nope, they're just for me and my messy ways.
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A decorative set of salt and pepper shakers (not filled), sugar bowl (filled) and a small flower arrangement. I find clutter irritating. In fact, those shakers days are numbered.
I've only kept them around for as long as I have because they were an odd gift from my husband. -
The key to a good egg sandwich is how the egg is cooked. I like the bacon fat or butter to be a bit too hot so that the edges of the egg curl a bit and turn brown and crispy. A bit of a runny yolk is good but not required. If enough fat is used to fry the eggs it will soak into the lightly toasted bread, so other than salt and pepper no other condiment is needed. I do occasionally enjoy mayonnaise, ketchup and Tabasco but the simplicity of just egg and bread is enormously appealing.
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Instead of paprika I like a little pinch of Old Bay on deviled eggs.
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Slices of cold, medium rare steak eaten directly from the 'fridge with salt shaker in hand.
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If I'm having an adult beverage during prep then yes! to the tunes.
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I think that three or even two minutes is too long. I would blanch them for about sixty seconds.
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Hi everyone! I've been looking for a recipe for stuffed tofu blocks since I have a large block of tofu plus minced meat in the fridge right now. I tried to google for the recipe but all I can find are recipes calling for the tofu to be sliced in the middle like a pita sandwich. I want the recipe where the tofu blocks are hollowed out in the middle on TOP. Then it is stuffed with savory minced meat and then coated in corn starch and fried (?). I think there is a sauce that is poured over the dish before serving. Is there a Chinese recipe like this or am I just hallucinating?
If you're still interested I recently stumbled on this recipe and remembered you asking about it. Your glistening version is beautiful.
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Extra sour sourdough.
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I think I found a couple threads for you to browse through...
First attempt at cooking beef, organic top sirloin no less... and
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Lots of good ideas here- Carrot Tops
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Perhaps you could have some fun with the Three-Course Dinner Chewing Gum-
Tomato Soup, Roast Beef & Baked Potato, and Blueberry Pie and Ice Cream.
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I would add a bit of milk, sugar, eggs and sweet spices to the pulp and make a pie.
Elusive combinations
in Cooking
Posted
A few months ago I made an apple cake recipe and used all sorts of substitutions because I was determined to make it *that night*. Maybe my stubbornness added that special something because I haven't been able to replicate that cakes flavor or tenderness. And now it's apple season!