nice_guy1812

I'd like to make a pastry cream that I can freeze, so I'm going to follow McDuff's suggestion of using flour instead of cornstarch. I'm wondering though how long I should cook the pastry cream to get rid of the floury taste. The recipe I use (from Pierre Hermé) uses cornstarch and instructs you to boil for only a minute or two. If I used flour, would 1-2 minutes be enough to get rid of the floury taste? Also, if I have to cook it longer should I reduce the amount of flour, or increase amount of milk, to allow for evaporation?

Very interesting. I'm pretty sure I fall under moderate-taster

I once had some pork hocks that smelled a bit off, so I stuck them in a brine for a few days (which was my original intention, I just forgot about them), then braised them for a few hours and served with lentils. I think the hocks had been sitting in the fridge for 3 days before I brined them. They turned out incredibly delicious and I didn't get sick, so you could try that if you wanted.

I just thought of another one. Skinless-boneless chicken breast. Why am I embarassed to hate it? Because that's what EVERYONE in Southwestern Ontario likes to make for dinner! Boneless-skinless chicken breast is so awful and tasteless. Why not at least leave the bone in and the skin on? Then I can at least look forward to some crispy chicken skin. But there are so many more flavourful cuts of meat, and even more flavourful cuts of chicken, that I don't understand why people always opt for boneless/skinless chicken breast.

I just think that MooLatte is a stupid name because I would feel silly saying moo every time I order it. The reference to mulatto NEVER occured to me until I read about it here. I don't think they should change the name because I think it's ridiculous how some people can get offended. I would be thouroughly surprised if one person of mixed-race parents did get offended.

That's not restricted to just old age, lol......... where am I? Anyways, I rarely even make grocery lists. I usually just go to the store knowing I need to make something for dinner and see whatever looks good. Most of the time I have a good idea of what I'm looking for, but I never write it down.

Not a food, but, um, I don't really care for wine I like it in cooking, but to drink, I'd much rather have something else. Also, I don't like beer, but I'm not embarassed about that.

That must be some major craving to actually pull yourself outta bed at that time! I would never get out of bed to get something to eat. I need my sleep! Lately though I've been getting cravings for that rice that they serve in Greek restaurants with slouvaki. I dunno why, its not even that good.

Too much caffeine on an empty stomach does it for me sometimes. Also skipping meals often gives me a headache.

My tuna salad is pretty basic also, but I like a lot. Drained tuna (I find the stuff packed in oil is better), mayonnaise, dijon mustard to taste (i use a course one), few dashes of Worcestershire, spritz of lemon, s&p, and maybe some chopped cornichons

A bit off-topic, but thanx for that bit of advice. I plan to move to Paris in about 2 years when I'm done school, so I've been trying to improve my French through books (I have a good knowledge of the grammar but my vocabulary needs much improvement). I've often almost bought a number of books with French expressions, but now I think I'll pass.

Being only 18, and only fairly recently (2 or 3 years ago) become heavily interested in culinary arts, I've never really grown up with Julia Child as a major influence, but I definately know the impact she had on the culinary world. Julia Child will be truly missed by all.

Hey, you stole my witty answer, lol Seriously though, i like chocolates that are filled with ganache. I also like raspberry jam in mine, homemade preferrably and not too thick.

I made a recipe last week that had in it arugula-pistachio pesto. It was made with a handful each of arugula and baby spinach, half cup of shelled-salted-toasted pistachios, quarter-cup grated parmesan, and enough oil to make a paste (about one third-cup). It turned out really nice. I used the leftovers in a sandwich, which was really great.

Hello everyone. This is my first post! At the supermarket I go to I am always tempted to sample the produce, especially the berries packed in cartons, but never do because of the glares I'm sure I would receive. I've never asked any of the produce guys for a sample cause they are all stoned teenagers, but maybe I should ask some day. Anyways, the only grocery-store crime I commit is not correcting the cashier when they ring something in wrong. I consider it my little treat when I pay the price of one fig for half a dozen. Judge me if you will, I will still continue to do it.