Little Colleen
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Posts posted by Little Colleen
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lol...i doubt there is any efficient way to scoop out the stuff in the heads... but if you enjoy the way you are having it now it sounds perfectly good...perhaps you could come up with a more appetizing way of describing it than "sucking their brains out", though.....
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Black Tree! I can't believe that hasn't been mentioned!
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I work in the medical field & was reading about this recently...I can't give you the answer but I can tell you who can. Dr. Hugh Sampson (allergist) at Toronto's Mount Sinai Hospital is presently doing research on this topic and is working on developing a blood test that he hopes can be used commercially to determine who can safely tolerate heated milk (since not all milk-allergic kids can)....also allergist Dr. Rbt Wood and research nurse Kim Mudd at Baltimore Johns Hopkins are also working with this problem, and have even been able to increase exposure such that some kids have eventually even been able to tolerate milk that hasn't been heated. I am sure if you were to contact these people they would be glad to give you some info; most researchers are more interested in being helpful than secretive.
Interesting ... they think it has to do with the way the proteins change shape as the milk is heated such that the immune systems do not recognize them as an allergen. If you do find out what temp/time combination is essential I too would be interested in hearing....!
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Not a problem! That's perfect! That is to be desired; it will be liquified when you heat it for future uses. It is obviously rich in protein; so much better than purchased stocks for just this reason.
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A gluten-intolerant friend of mine makes desserts such as meringues (you could add fruit there, such as pavlovas..) and macaroons.....a chocolate fondue would be great also -- fun with a group and you could have a mix of poundcake and fruits to dip....
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I have had that happen recently, and after a few patient hours I threw in a little sugar - this usually speeds things up. As well I sometimes add a splash of balsalmic vinegar which colours (and flavours!) things up nicely.
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this is interesting. I just made some yesterday following my grandma's recipe, which uses a pressed pastry, tamping & docking. I have been making them every Christmas (it's a must) for a long time now, and altho there is some bloating they are not bad this way. I will try the weights, don't know why I never thot of that except that grandma didn't do it that way...
Otherwise I like to use something else, like layers of phyllo but that's pretty fussy given the number you are making.
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no offense to anyone, but a "chef" is hardly on the level or Dr or Prof or President...
Usually prefixes like that are used for academic respect, to be a great "chef" is more an art is it not?
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caramelized onions are a no-brainer -- easy, delicious in many variations with many different things (in a tart, on a pizza, atop a meat/chicken etc). On the sweet side, whipped cream on anything, and chocolate in any form with anything.
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no, the magnetic stir bars do not really exert much force; however they do come in various sizes and can be turned to stir at different speeds, so you can spin them fast enough to create a pretty deep vortex in less viscous liquids. I would imagine the most viscous thing you could stir might be an average-viscosity gravy for example, nothing heavier. They do just lay on the bottom and spin pretty effortlessly, and if you try to spin them too fast they just jump around inside the liquid uselessly.
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I have used just this very thing at work....I'm a chemist. I've often thought it would be great to have one at home, in the kitchen -- particularly for the magnetic stirring. I doubt if the surface is any better than anything else available to the home cook however.
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A baker I know insists that only bottled water be used for making bread (something about chlorination being a problem for the yeast?). So I do the same at home, but otherwise use tap water.
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I keep curry leaves frozen, never had any problems or shrivelling. Excellent option.
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Wow! we love fennel. One of our favorite salads is fennel and apple shaved or cut very thinly, tossed with some tarragon, lemon juice and oil. This salad also transports well. We also slice it up and toss with some oil & salt and roast it for a side veg (esp with something like pork), or use it in a broth for mussels. My Italian friend says they just eat it raw (like celery).
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I thought salmon pie was Irish (my family background). We had salmon and leek pie and I would love to revisit that.
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One of the first recipes I learned growing up was quiche -- fast, healthy. It consisted of mixing a can of salmon or tuna with a cup of shredded cheese (any kind), adding a herb (tsp of thyme leaves) or chopped green onions and throwing it into a frozen pie shell (or you could omit that & make a crustless quiche). Then, lightly beat a couple of eggs into a cup of half-n-half (or really, any milk will do in a pinch), pour it over the other and bake 375 til set. Obviously this can be varied -- use canned flaked ham or chicken instead of the fish if the kid won't eat fish. All ingredients are easily kept at hand. French toast is easy and fairly healthy, especially if you top with a fruit or applesauce. Are they near a grocery store that has rotisserie chickens? We buy them often for a fast meal when working late, often have with a pre-made salad. A camping favourite is a can (or two) of tuna, plus 3 cans of different beans (chickpeas, etc); can be improved at home with a little balsalmic dressing or vinegar and chopped green onions. I don't know if the kid would go for that though.
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Brilliant. I can't wait to try -- esp with bacon. But you're right; the possibilities are endless.
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I'm a chemist by trade....try looking for sites with information about pharmaceutical compounding esp. with formulas b/c much of what they contain can easily be adapted to edible foods. Frequently we compound medications from liquids into solids & semi-solids (for individuals with various disabilities etc)...there are formulae for thickened liquids, gels (in all states of viscosity) etc that might suprise you with their adaptability to the kitchen. Most of the ingredients required to create the vehicle (aside from the drug itself)are things easily obtained by anyone.
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how about any kind of dumpling or similar...like wontons that you could make by just whizzing ingredients together in a food processor then plopping spoonfuls onto wonton wrappers & sealing - just about anyone can do this. Or retro but everyone likes -- wrapping bacon around scallops & searing. Anything on skewers -- veg skewers, chicken, fish/shrimp, or fruit (easiest since no cooking required). You can make them simple or more sophisticated depending what ingredients you choose and the audience eating them.
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well now that you've mentioned it, brioche MUST be eaten promptly, most especially with plenty of butter and possibly toasted. I also cannot let a freshly baked chocolate chip cookie lie. And silly as it is to admit on a foodie website, I cannot for the life of me resist Rice Krispie squares (but they must be made with FRESH ingredients too). Peak season fresh local cherries don't last long,nor does home-made buttercream icing.
I'm sure I'll think of a few more given some time!
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Sounds good to me! Just came from an event this afternoon in which one of the salads was watermelon & cucumber (more melon than cuke) with a balsalmic-type dressing that was very simple but sooo delicious. They also served bbq-d skewers of various meat & veg which were easy to make, serve and eat & pretty easy to please everyone with. Also fruit skewers, which is a heck of a lot easier to serve & eat than fruit salad but equally healthy & fast.
Instead of two "green" type salads, why not make one of them a lentil type or couscous/quinoa/wheatberry type? These all taste better when made the day before, which makes things easier for the host.
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I went on a kayaking trip where the guide made a great & very healthy salad using a couple different kinds of canned beans with a tin of tuna thrown in. Was surprisingly delicious...and easy variation is throw in some herbs you like and balsalmic (a bit exotic for camping, but if you make room for it, it can really jazz a lot of stuff up). Also a pineapple travels well. My mom used to make an irish soda bread that you could make up in advance then divide into pieces then cook on the skillet; you could look up some skillet bread recipes that could be applied but I expect you'd have to cook that in the first couple of days. Pakistani chapati can be made in a skillet, and are just basically flour & water mixed and flattened (I lived there for awhile and indeed they cook them over a fire).
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I do same as you, all the whites & the light green bits, then even though I know some people use the green tops, I hesistate to as it somehow seems "wrong"...illogical, I know but I also don't like their stronger taste & the texture all that much. Chopped really finely I could be convinced to use them in place of chives.
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Need some help finding a good place to take my in-laws next week .... they live just outside of London & we planned to take them to London for dinner but we live near Toronto so don't know the London scene.
My father-in-law will want pretty "traditional" fare -- specifically, nothing resembling ethnic (with the possible exception of Italian) and no seafood of any sort. My hubby & I want to enjoy the dinner too -- and we love ethnic, especially seafoods! (we are a little bit "foodies")
So where will we find something with food that is (a) fresh, (b) will please both foodie and non-foodie palates alike? Am I asking too much?
Help! and soon!
Blueberry Pancakes
in Cooking
Posted
I like a buttermilk type batter, with a bit of orange zest. Alternatively, a little vanilla extract and some freshly grated nutmeg is nice too. I do agree with Alex, though...berries on the top rather than in the batter itself does retain the purity of the pancake itself and I am increasingly leaning that way.