dans
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Posts posted by dans
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My house had a 36" Thermador when I moved in. Over about a dozen years it had to be service multiple times. Finally the controller board went and I went looking for a replacement. My goal was to buy a Wolf but the store carried both the Wolf and Viking. I was seduced by the Viking having very slightly more BTUs than the Wolf. I decided to go with the Viking. I wish I had stayed with the Wolf.
One more thing for your consideration. A lot of these high-end ranges don't have a self-cleaning feature.
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I’m really disappointed. Earthy.com, my supplier for ramps and fresh motels was bought out. The new companies web site only list dried mushrooms and no ramps.
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I was asked to bring a side dish for Easter dinner. Taking a cue from @blue_dolphin I made the pumpkin tart with spinach and Gorgonzola. I’m not a fan of really strong blue cheese so I used a milder one and cut back the amount. Big mistake. I also used butternut squash instead of pumpkin. No one complained.
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We had Thanksgiving at my sisters one year. We brought the Cook's Illustrated Cranberry Nut Bread recipe with us. We must have made about 6 loaves over a couple of days. It just flew off the plates. My sister makes it on a regular basis these days.
Cranberry-Nut Bread
Cook's Illustrated, Published November 1, 1999.
Makes one 9-inch loaf
We prefer sweet, mild pecans in this bread, but walnuts can be substituted. Resist the urge to cut into the bread while it is hot out of the oven; the texture improves as it cools, making it easier to slice. To toast pecans, heat griddle over medium heat. Add pecans, chopped coarse; toast, shaking pan frequently, until nuts are fragrant, 3 to 5 minutes.
Ingredients:
1/3 cup orange juice
1 tablespoon grated orange zest from 1 large orange
2/3 cup buttermilk
6 tablespoons unsalted butter, melted, plus extra for greasing pan
1 large egg , beaten lightly
2 cups unbleached all-purpose flour
1 cup granulated sugar
1 teaspoon table salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 cups cranberries (about 6 ounces), chopped coarse
½ cup toasted pecans , chopped coarseInstructions
Adjust oven rack to middle position and heat oven to 375 degrees. Grease bottom of 9 x 5-inch loaf pan. Stir together orange juice, zest, buttermilk, butter, and egg in small bowl. Whisk together flour, sugar, salt, baking powder, and baking soda in large bowl. Stir liquid ingredients into dry with rubber spatula until just moistened. Gently stir in cranberries and pecans. Do not over mix.Scrape batter into loaf pan and spread with rubber spatula into corners of pan. Bake 20 minutes, then reduce heat to 350 degrees; continue to bake until golden brown and toothpick inserted in center of loaf comes out clean, about 45 minutes longer. Cool in pan 10 minutes, then transfer to wire rack and cool at least 1 hour before serving.
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I stopped by my local Home Goods (Marshall's or TJMax) and found they were selling Mauviel cookware. I saw both the copper and Inox. I didn't have a micrometer with me so I couldn't tell if it was the 1.5mm, 2.0mm, or 2.5mm. They had cast iron handles and were pretty heavy.
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Halibut with roasted carrots and mashed purple potatoes. I went to make a buerre blanc but I grabbed and opened a red wine so…. buerre rouge.
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Corned beef hash and egg.
I heated the hash in a cast iron skillet then made a well. I cracked an egg into the well then under the broiler to cook the egg. One more time tomorrow.
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Holy crap! I love this stuff and they are cutting me off. I can’t believe it. Gotta stock up.
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I picked these up at the local second hand shop.
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I was just on Amazon.com and saw that the price of MB@H has dropped to $126. I bought my copy get yours now.
ETA: Delivery is today before 5PM.
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On 2/14/2024 at 8:05 AM, AlaMoi said:
I've had these since they opened in 2001 - indestructible, dishwasher safe, rust proof and work like a charm....
I just tried to order one of these and kept getting a "shippine numer missing" error. They never asked for this and I see no place to enter it.
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I picked up a ham steak from the local abattoir. Sliced off some thin slices and made ham, egg, and cheese on an English muffin. It was good but the mass market muffin is pretty bland.
I had a ham and cheese sandwich for lunch but no photo.
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@Duvel I dropped by a store that I rarely shop at and found these. I picked up a bag. Nd will give them a try.
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On 12/26/2023 at 4:53 AM, Duvel said:
In the smaller part, huge garlic-heavy pilotas (meatballs) are simmered, then renoved and a special kind of pasta (huge shell shaped) filled with sausage meat are cooked. When done, the stocks are combined again and it’s time for service.
First course (and what all are eagerly waiting for the whole year): the soup with pasta. You wont believe how much some Catalans can eat of that …
That looks like a great mean. Wish I was there.
Maybe I missed it, but does that pasta shape have a name? It it common there? Anyone know if it available in the US?
Thanks
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2 hours ago, rotuts said:
wonderful dinner. a lot of work for one .
but then there is the Wine. you did it justice.
I do love a C du P . esp an old one.
im sure it was tasty.
After Burgundy, CdP is my favorite.
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Christmas Eve dinner (along with Valentine’ day, and other “holidays”) was always rack of lamb with potatoes au gratin. This year was a solo event and I was feeling nostalgic so I whipped a variation for myself. Rack of lamb, pommes fondant, and Japanese milk rolls. All washed down with a Chateauneuf du Pape.
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This year Thanksgiving will be on a cruise ship heading to the Panama Canal. Don’t feel bad for me, even mediocre turkey dinner is still pretty good in my book.
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On 11/20/2023 at 6:19 AM, rotuts said:
yuve seen the3 components before and they are still quite tasty
that the white wine version of the TSP .
a third of this plate would have been fine
but , being so tasty everything got polished off.
great looking tomatoes. Where did you find them. Good tomatoes are getting pretty hard to find north/west of Boston.-
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Sorry, I forgot to take pictures. Supermarket rotisserie chicken and quinoa salad. Gravy from the dregs of the bag and some stock and seasoning. Made stock from the bones for soup. Another day of chicken, gravy, etc.
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I think that the offerings have expanded. I won't point to anything specific but it seems to me that there are more pantry items, exotic meats, charcuterie.
I had a craving for Cassoulet a month or two ago so I ordered the small kit. everything went smooth and the meal was delicious.
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8 hours ago, BeeZee said:
Nobody in my family likes dark meat, so I always cook a bone-in breast and manage to keep it moist (probably because it doesn’t stay in the oven as long as the whole bird). This year I am also going to make a roulade with a boneless breast, as well. I have decided to offload the stuffing to my sister this year. Veg will be roasted butternut squash with apples.
I was invited to Thanksgiving dinner at a relatives house a few years ago. I had a great time but when it came to dinner, all that I could find was white meat. There were enough people that the hosts cooked 2 turkeys. I finally spotted some dark meat and asked for it to be passed to me. It turned out that only 3 people of of 20+ ate the dark meat. I was horrified when I heard that 3 legs were put in the compost.
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@Shelby That rice salad looks good. What's in it besides rice?
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On 8/18/2023 at 8:18 AM, Kerry Beal said:
Not sure where you live but we can get Liberte here in Canada quite readily. I bought the 9% small containers the other day - and I see the larger ones are available as well.
It is a Canadian brand. I don't know if it is manufactured here in the states or just imported/distributed. When I did a check on their web site, the nearest store was about 20 miles away. Not very convenient - if they have it evn.
Dinner 2024
in Cooking
Posted
I have been craving halibut for a couple of weeks now. My "local" fishmonger didn't have any. I finally found some at Whole Foods and cooked it up. It was great! I was at Trader Joe today and was hoping they might have some frozen packages but I struck out. I guess I'll have to order some from Rogers Fish Co.