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NancyH

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Everything posted by NancyH

  1. The type of potato salad I crave was unique to New York City and its suburbs. There was a German Deli on Larkfield Road in East Northport NY that made several kinds of potato salad. Our favorite was very white in color, with the potatoes thinly sliced as if on an egg slicer. It had very little visible ingredients mixed into it, though "strips" of shredded carrots and chopped parsley were laid across the top of it (and mixed in with it when it was scooped out of the deli tray). It had a clean, slightly spicy, slightly sweet flavor that I now know was from a vinegar and sugar cure put on the potatoes after they were boiled. I don't know anyplace selling this type of potato salad anymore (though I'm a long way from Long Island these days). I keep trying to perfect the recipe, because It's my favorite potato salad! Here's a photo of what it looked like when I made it. Any comments to improve the recipe would be appreciated!
  2. Will yours stand by itself on its business end? Put a clean plate in reach and stand it on the plate.
  3. Would parchment paper work?
  4. Sorry to be so late to the party, but I'm recovering from surgery, However, as every food safety instructor I've ever studied with says: when in doubt, throw it out. Hope your Passover went well!
  5. THAT. Does not make me hungry.
  6. I had a piece of hog like that once; I cut the hair out and lost a lot of skin. What my chef friends told me to do (too late) was indeed to use a cooking torch to burn the hair off. Iwatani makes a good one, but if you need it quickly, head to restaurant supply!
  7. We freeze them when our garden overflows. They do lose their texture, though they continue to taste good.
  8. You're so lucky - we usually don't get edible Flowering Chives until July. They go well in almost any stir fry (just remember to reduce the regular garlic to compensate). I unfortunately copied the attached stir fry recipe into a Word document, so I can't attribute it, but it looks like a way to solo the chives most nicely. Also, I know you said you're dumpling-ed out, but the attached recipe from Cooking Channel offers a unique approach to texturing the dumplings. The tahini in the dipping sauce is like Chinese sesame paste (probably interchangeable with it). Enjoy! Stir fried chive buds.doc www.cookingchanneltv.com_recipes_pretzel-pork-and-chive-dumplings-with-tahini-mustard-dipping-sauce.print.pdf
  9. NancyH

    Overnight Oats

    I am having Euell Gibbons flashbacks (and hearing Richard Dawson say, "Hickory nuts can be fun;" you had to grow up in the 70s) Actually, I'm thinking this preparation method might work better with Grape Nuts than uncooked oatmeal.
  10. Anna N - Nyafat is sort of like vegetarian schmaltz. It was made with hydrogenated cottonseed oil, which ensured that it was Kosher for Passover and parve, meaning acceptable to use with either meat or dairy. That aspect is also what killed it, when the US government restricted transfats. My mother used the onion flavored version to fry her matzoh brei; before I fully embraced pork fat, I used it for that and fried rice. It gave a unique texture and taste to things. So far, the best substitute I've come up with is coconut oil infused with fresh onions, but so long as that last jar holds out, I don't have to work on it too hard just yet.
  11. I am working slowly through my last jar of Onion Nyafat. I had bought a case of them right before Rokeach discontinued them in 2008, from a supermarket having a "going out of business" sale. 2 of the jars went rancid before I could open them and got pitched. Once this last one is gone, it's gone. Matzoh Brei may never be the same for me!
  12. When in doubt, throw it out. Your toilet will thank you.
  13. Tampopo is back, and in 4k! Don't know when the disk will come out, but it's touring art houses around the country right now and we saw it Saturday. Almost all of the scenes deleted in the VHS/DVD versions past are back (except for two around the businessmens' French lunch), and the sub titles have been updated. Great to see an old friend back! Restored Tampopo trailer.
  14. Sorry this took so long. Easier to post a link to my Flickr account than to repaste all the pictures here - my album includes meals out and some playing we did after we got home. We had a marvelous time - it was great to finally get out and socialize and cook. Thank you thank you to Tammy for putting this all together!
  15. Just booked a room at the Holiday Inn Express West for Friday and Saturday! Looking forward to joining in!
  16. Hoping to attend. My husband Bob is recovering from spinal surgery, and I am being prepped for a hip replacement, but it may all work out. Interested in recommendations for nearby hotels, preferably 3 star or better.
  17. What a great topic! Davey - the best way to avoid the unwanted freebie problem is to wait until after you've paid your check to point out the problem. Or, in the situation you mentioned, send a private email to the chef/manager after you leave. If they are pros, they will appreciate the feedback.
  18. I strongly recommend Michael Symon's recipe for Brussels Sprouts. http://www.cookingchanneltv.com/recipes/michael-symon/roasted-brussels-sprouts-with-a-bacon-mustard-and-walnut-vinaigrette.html.
  19. If you have time and freezer space to prepare in advance, save some 16.9 oz water or 1 liter soda bottles, fill with water and freeze. When it's time to cool the soup, use the cold-water-in-the-sink method but add frozen bottles to the sink instead of ice cubes. Once the temp is under 140 (you have an infared or other thermometer don't you?), add the ice paddle into the center of the pot. Chills it down in no time.
  20. jsmeeker - how did your trip go? We're headed in a similar directoin soon, looking for great eats to the west of town (and downtown, but that's another thread).
  21. It should be ok in the rice cooker on the low setting. For insurance, you could wait for the final "finish" on the risotto until just before you serve and stir in the final butter/cheese/cream or whatever in the rice cooker on low.
  22. Beautiful food! Thank you for sharing.
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