msphoebe
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Posts posted by msphoebe
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Almost certain mine is a Polder...could go downstairs and look but will do that later. Whatever brand you get, I like electronic best. And one that will "zero" out with a container on it so you can weigh just the ingredients as you add them. Oh, mine has one other function that I love, it will switch from grams to ounces with the push of a button.
I use it all the time!
Editing to add: I was wrong -- it is a Salton, Model 3001. Very compact, and I've had no problems with it whatsoever. Have had it for over a year.
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Mmmmm....sounds like roasting a few must be done!
I will try the Caprese, and has anyone got a list of ingredients for a really good bruschetta?
Olive oil, diced tomatoes, fresh basil, garlic, a little bit of salt; what else?
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While I'm not saying Three Crabs is good or bad, here is what Kasma Loha-Unchit has to say about the product (for those who weren't interested in the link above):
I do not personally recommend Three Crabs Brand, which several Asian cookbook authors recommend, mainly because it does not appear to be a naturally fermented fish sauce but is, rather, a flavor-enhanced, processed food product. According to the label, hydrolyzed wheat protein and fructose are among the ingredients -- both are additives that have not been adequately time-tested for their potential long-term effects on health. Their inclusion suggests that the sauce is made through the process of hydrolysis, whereby a catalyst (sometimes from chemical sources) is added to hasten fermentation, allowing the company to produce large quantities of the product in shorter periods of time than would be required in natural fermentation.
I personally use Golden Boy.
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It appears that, although we have different methods, the ingredients are essentially the same. I find the dressing adheres just fine to the lettuce leaves using my method. Egg? Yes, the full recipe for my salad suggests an egg as an optional ingredient. I personally don't find it adds much.
I just love Caesar salad!
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her method is to put the dry wrapper on a cutting board (or counter top) and sprinkle water from a bowl onto the wrapper, turn it over, and sprinkle it again, spreading the water around with her fingertips. The water only takes a few seconds to absorb into the wrapper.
No, I wouldn't use boiling water, either. The above method works just fine. If you really feel a need to soak the wrappers, don't soak them too long or they will most definitely tear.
I use the Vietnamese wrappers with the Rose on the package.
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I always steam mussels stovetop with parsley, butter, garlic, white wine. They are done in no time and so delish.
For a side, busboy is right on...but an orzo pilaf might go well. Absolutely, don't forget the rustic bread to sop the juice!
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Hmmm...spring rolls...just what Chelsea taught me to make.
Rolling them is a technique that is perfected by repetition.
I would NOT suggest trying to make these too far ahead of consumption in order to have "leftovers"...a few hours at most, covered by a damp towel.
Even though I have few posts on this forum, I know this topic well.
I HOPE this is helpful.
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May I just share an experience? You may or may not find it of interest. It's just that the thought of wild (or nearly-wild) grapes brings back a childhood memory...
Mother had just received a new set of Samsonite luggage for her 30th birthday. My sister and I were playing with Mother's new Cosmetic case (a piece of luggage that I doubt is even made anymore) and decided to go to the neighbor's backyard and pack it full of purple grapes.
Imagine my mother's horror when we presented her with the new piece of luggage...packed full of juicy, purple grapes! The satin lining was stained in no time, our behinds were spanked and we were sent to our rooms for naps.
When we awoke, Mother was in the kitchen, pots steaming, making grape jelly from the grapes that had ruined her prized new luggage.
Is that Mother's love, or what?
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One posting, about the great Gatsby, refers to protagonist Nick's "disalusionment" and "cokneyed romanticism."
Oh Dear God! How could such illiterates be so bold as to post on a reader forum?
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I have a few pounds of fresh Roma tomatoes given to me by a friend today (picked this morning, not the ones that have been sitting on the counter for a week!) He promised to bring more tomorrow! What would YOU do with a few pounds of garden-fresh Roma tomatoes?
BTW...he also shared a pound or more of fresh-picked cherry tomatoes...I've been using those for salad, but would love to hear your ideas for incorporating those into a great dish as well.
tia!
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Well I can vouch for the popularity of the Jiffy corn casserole. At my office, we had a gal that brought it to every potluck luncheon and it disappeared before anything else.
I always make this corn pudding recipe at Thanksgiving. It is simple but tasty, and the use iof fresh corn will only make it better!
* Exported from MasterCook *
Corn Pudding
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables & Sides
Amount Measure Ingredient -- Preparation Method
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1 3/4 cups milk
1 stick butter -- melted
4 eggs -- beaten
20 ounces frozen corn kernels -- or 2 1/2 cups fresh corn kernels
2 tablespoons sugar
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
dash Tabasco sauce
In a saucepan, heat the milk and gently melt the butter. Allow this to cool for a bit while you beat the eggs and chop up the corn a bit in a food processor or by hand. Don't puree it, as you want a rough texture. If using frozen corn, allow it to melt first in a colander. Mis all the ingredients together and place in a buttered 2-quart baking dish. Bake at 325° for 1 1/4 hours. The top should be lightly browned.
Source:
"The Frugal Gourmet Cooks American"
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I have collected several recipes for carnitas but have yet to try them. I have an excellent home-style Mexican restaurant just around the corner and eat carnitas there often. I think I'm inspired to try them at home now, thanks to Jaymes' kind instruction.
My question -- go ahead and laugh -- is there a difference between a pork butt and a pork shoulder? I have a butt in the freezer...and would like to use that, if it's appropriate. Otherwise, I'll go look for a shoulder!
tks
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Someone please point me in the direction of this Larb recipe...must I sift through 15 pages to find it?
Thai food is addicting! It's 8:30 pm and now my mouth is watering for Larb...
tks for any help
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SethG, it sounds like you're really enjoying this adventure! I, too, love the book. And not only is Esquivel fun to type...it's fun to SAY! I enjoyed the book so much I also bought the DVD, which of course is subtitled, not dubbed.
I wonder if some of those recipes might be included in Diana Kennedy's "The Cuisines of Mexico?" Perhaps I'll take a look and let you know.
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My Chinese friend, Chelsea, taught me to make spring rolls. We do use the same tapioca-rice wrappers with the rose on the front. However, her method is to put the dry wrapper on a cutting board (or counter top) and sprinkle water from a bowl onto the wrapper, turn it over, and sprinkle it again, spreading the water around with her fingertips. The water only takes a few seconds to absorb into the wrapper.
As for keeping them crunchy, I think there are two keys; one, don't MINCE everything, shredded vegetables (or julienne) work fine, and two, roll fairly tightly.
Check out these illustrations for a great lesson: http://www.geocities.com/emaildaneng/goicuon.html
I hope this is helpful!
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I have made these from Mario Batali, and they are great! Definitely use an ice cream or cookie dough scoop to portion them evenly. Oh, and as for the bread, use a good, day-or-two old Italian bread.
* Exported from MasterCook *
Italian Meatballs
Recipe By :Mario Batali
Serving Size : 6 Preparation Time :0:00
Categories : Entrees - Beef Italian
Amount Measure Ingredient -- Preparation Method
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3 cups day-old bread cut into 1-inch cubes
3/4 pound ground pork
1/4 pound ground beef
3 whole eggs -- beaten
3 cloves garlic -- minced
3/4 cup grated Parmigiano-Reggiano
1 bunch Italian parsley -- finely chopped to yield 1/4 cup
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup extra-virgin olive oil
In a shallow bowl, soak the bread cubes in enough water to cover. Remove the bread cubes and squeeze by hand to remove excess moisture.
In a large bowl, combine the bread, pork, beef, eggs, garlic, Parmigiano, parsley, salt, and pepper and mix by hand to incorporate bread into meat. With wet hands, form the mixture into 25 to 28 meatballs, each about golf ball size.
In a large, heavy-bottomed skillet, heat the oil until almost smoking. Add the meatballs. Working in batches if necessary to avoid overcrowding the pan, and cook until deep golden brown on all sides, about 10 minutes. Drain on paper towels to remove excess oil.
Source:
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I have made these from Mario Batali, and they are great! Definitely use an ice cream or cookie dough scoop to portion them evenly. Oh, and as for the bread, use a good, day-or-two old Italian bread.
* Exported from MasterCook *
Italian Meatballs
Recipe By :Mario Batali
Serving Size : 6 Preparation Time :0:00
Categories : Entrees - Beef Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups day-old bread cut into 1-inch cubes
3/4 pound ground pork
1/4 pound ground beef
3 whole eggs -- beaten
3 cloves garlic -- minced
3/4 cup grated Parmigiano-Reggiano
1 bunch Italian parsley -- finely chopped to yield 1/4 cup
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup extra-virgin olive oil
In a shallow bowl, soak the bread cubes in enough water to cover. Remove the bread cubes and squeeze by hand to remove excess moisture.
In a large bowl, combine the bread, pork, beef, eggs, garlic, Parmigiano, parsley, salt, and pepper and mix by hand to incorporate bread into meat. With wet hands, form the mixture into 25 to 28 meatballs, each about golf ball size.
In a large, heavy-bottomed skillet, heat the oil until almost smoking. Add the meatballs. Working in batches if necessary to avoid overcrowding the pan, and cook until deep golden bron on all sides, about 10 minutes. Drain on paper towels to remove excess oil.
Source:
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This one was passed along to me by a friend. It's easy and delicious!
* Exported from MasterCook *
Caesar Salad Dressing (little Debbie's)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads and Dressings
Amount Measure Ingredient -- Preparation Method
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4 cloves garlic -- or less, to taste
1/2 cup olive oil
3/4 teaspoon salt
1 teaspoon dry mustard -- or less, to taste
1 tablespoon vinegar
1/4 teaspoon pepper -- freshly ground
1 1/2 teaspoons Worcestershire sauce
6 Anchovy fillets -- drained and chopped, optional
1 tablespoon lemon juice
Combine chopped garlic, salad oil, salt, mustard, vinegar, pepper, Worcestershire and anchovies. Shake well and refrigerate several hours.
NOTE: I always sub anchovy paste as it is easy to keep a tube in the fridge.
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Thank you, fifi! I look forward to joining more conversations and learning more about international cuisine...I especially like Asian foods and anything with lots of diverse flavors -- hot peppers, garlic, ginger, cilantro, basil -- yum!
I even picked up a container of tamarind paste last week, the taste is awesome! I'll be looking for ways to use it in prepared dishes.
later...
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A year plus after the original post, here is a reply, of sorts. I find Kasma Loha-Unchit's website to be incredibly interesting and have learned lots about Thai cooking. The link below will take you to informative articles about how fish sauce is made, and a visit to a Thai fish sauce factory, as well as how to use fish sauce in cooking.
http://thaifoodandtravel.com/ingredients/fishsauce.html
Enjoy!
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Thai is my #1 favorite cuisine...I would eat it every day if I could!
I suggest you visit "Adventures in Thai Cooking & Travel," Kasma Loha-Unchit's website. It provides many excellent recipes and gives extensive information on Thai cooking technique and ingredients. She provides a list of her favorite brands as well, which I've found useful when shopping in the Asian markets.
The site is updated quarterly, and new recipes are added, so it's a great one to bookmark.
(And by the way...I am in no way affiliated with the website. This is my first post to eGullet, but I've enjoyed reading for several months.)
Shrimp Ceviche or "Cocktail"
in Cooking
Posted
One of my favorite summer suppers is shrimp cocktail (with a cold beer). The Rick Bayless recipe I like to use is very similar to the one served at my favorite local Mexican restaurant and is very easy to make. Do be careful with the ketchup/hot sauce/lime juice ratio (start with about a half-cup of each, plus about two tablespoons of lime juice for cooking the shrimp) or it will be just too ketchup-y. Taste as you go and you can adjust as you like.
If anyone else has a favorite "recipe" please share; I'm always willing to try a new one.
Shrimp Ceviche "Cocktail"
Adapted from a recipe by Rick Bayless
Bring about 2 T lime juice and a quart of water and to the boil, add a pound of 41-50 shrimp, and let it return to the boil. Immediately drain the water and let the shrimp steam, covered, for 10 minutes. Then spread them out to cool. Peel (and devein, if desired).
Toss the shrimp with lime juice. Cover and refrigerate for an hour.
Rinse a half-onion, chopped, under cold water and shake off the excess liquid (use a strainer). Add to the shrimp, along with chopped cilantro, ketchup, hot sauce, olive oil, cucumber and/or jicama and avocado. Mix gently, taste and season with salt.
Serve immediately, or refrigerate, covered, for a few hours.
Serve in sundae glasses, martini glasses or small bowls, with and tostadas, tortilla chips or saltines on the side. Garnish with cilantro and lime slices.
Makes about 3 cups.
I've used frozen, peeled and deveined shrimp and it worked just fine.