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MelissaH

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Posts posted by MelissaH


  1. Reporting back: We went to Keen's and were seated upstairs in the rather small Lillie Langtry room. The salads were delicious. Our friend enjoyed her shrimp. We enjoyed our perfectly-cooked medium-rare porterhouse for two, glazed carrots, and creamed spinach. We had leftovers of everything, but our friend did not. The leftovers came back home with us, and became our dinner the night we got home. A great time was had by all.

     

    I'd go back again. Except that there are so many other places we haven't been to yet, and still want to try, which means we almost never make a repeat visit anywhere in NYC!

     

    Thanks for all the help, all of yinz.

    • Like 4

  2. On 3/19/2019 at 5:35 AM, Thanks for the Crepes said:

     

    I got them fresh ONCE at the Korean market near me that went out of business. They were pretty divine, however, they have ruined me for ever buying the canned ones again. You would not believe how lightly and perfectly sweet, to balance a savory dish, and just how wonderfully crisp the fresh ones are, if all you've had experience of are canned. I had to peel them myself, and it's a PITA, but worth the effort.

     

    The drawback is the fresh ones are quite perishable, and some of mine went to waste. I thought they would last longer in their tough armored shells.

    I think I've said it before, but instead of water chestnuts, I use jicama these days. It has the same crunchy, lightly sweet quality, and because they're bigger, I find them much easier to peel and otherwise work with.

    • Like 2

  3. On 4/10/2019 at 12:33 PM, Kerry Beal said:

    Hubby and I have discussed visiting the factory - the rug rat interferes but one day for sure!

    If you do come to Manlius, please remember that you're only an hour's drive from us! (And the biggest Wegmans in Syracuse is on the way there.)

    • Like 1

  4. I've had a request for a homemade version of the chocolate-covered raspberry jelly rings that appear each year at Passover time. We all know that when they get old, they get hard and yucky, but when they're fresh they're soft and I admit to having a fondness for them also. There's also an orange version, but the raspberry is the one we all remember. Does anyone know where I can find a recipe?

     

    The ones sold in stores are kosher parve, which means that they don't contain gelatin. A quick internet search tells me that the ingredient list includes pectin. Is it possible that they're just a version of pate de fruit, shaped in rings and then dipped in chocolate?

     

    Thanks,

    Melissa


  5. 9 hours ago, Alleguede said:

    so the hotel to start. 7 floors high ( we learned that buildings in Amsterdam can’t be too high because of water) let’s just say that my room is the biggest out of 3. Bianca and Bhavani literally have what I call a shoe box - stretch your arms out and touch the walls or even better pee, shower and brush your teeth at the same time.

    We once rented a short-stay apartment in A'dam where the bathroom had no separation of anything. The TP was on basically a vertical stick with a base, which held 3 or 4 rolls. You had to make sure you carried it out of the bathroom before you showered, so you didn't soak it all into uselessness.

    • Haha 1

  6. My plans to get to TJ's last week were derailed by a nasty little winter storm that dropped snow, and then rain, and then the temperature dropped enough to freeze it all, and then it snowed some more. So after my morning hockey game when the snow was just starting, instead of heading to TJ's, I fed the car, did a very quick app-guided Wegmans run, and got home before the roads got too awful. (The next day, I got to clear the driveway of a few inches of snow over top of an inch-thick layer of ice, and a knee-deep clot of snowplow poop at its end, none of which was amenable to snowblowing in the least. I had 4+ hours of not-fun.)

     

    But yesterday, I did finally get there, and was able to get some of both the freeze-dried grapes and the ruby chocolate wafers. I was also persuaded to get a package of dried persimmons, which two people were looking for (and an employee restocking the section also raved about, as did the cashier who checked me out).

     

    Those of you who have tried the ruby wafers: would they be a good addition to King Arthur's vanilla-orange cranberry cookies (last time I did half dried cranberries, half pecans) or would they compete with the cranberries?

    • Like 1

  7. 9 minutes ago, Smithy said:

    I can't usually contribute to this topic, but I happen to be near a Trader Joe's. I went for some of our beloved Aioli Garlic Mustard (yes, I know that's redundant) and came away with much more...no surprise there!

     

    20190218_093442.jpg

     

    The pasta is especially intriguing and I expect to cook it tomorrow. Now, what sort of sauce should go with chicken / poblano ravioli? Something light, I think, to let the ingredients shine through. Simply melted butter with garlic, some chile powder on the side just in case it's bland? Oil instead of butter? 

    With that combination of ingredients, I'd want cilantro. But I like cilantro, a lot.

    • Like 1

  8. 55 minutes ago, blue_dolphin said:

     

    They would probably use the fryers used for the apple and cherry pies (do they still have them?)

    When I worked there - as a kid, so many, many years ago - we had 3 fryers.  A double fryer for french fries, one for fish and one for the pies.

    I thought the only pies currently available were baked apple pies. Not that I know for sure, because for us, McD's is exclusively road food, what we eat in the car when we haven't been able to pack something to come with us. My husband thinks their burgers are easier to eat with one hand than other fast food.

    • Like 1

  9. 18 hours ago, blue_dolphin said:

    Made a batch of the well known Orange Creamsicle Cookies but flavored with lime zest instead of orange.  I believe @Anna N dubbed these Lime Bees when she made them. 

    I made a few with the addition of some Ruby Cacao Wafers from Trader Joes in addition to the white chocolate chips the recipe calls for.  

    IMG_0174.thumb.jpg.ea0880da131921778f2bc037e7c101df.jpg

    The TJ's website post says they are not recommended for baking but they seem fine.  I'll try them in some chocolate cookies next.  

    I'm curious if they mean they aren't good to use in a baked good where they get melted and incorporated into batter. They look quite striking in the cookies!

    • Like 3

  10. 6 hours ago, Duvel said:

    For us this was the opportunity to visit Kitano Tenmangu, a shrine in the northwest of Kyoto, next to which we lived for 2.5 years. We stopped by our old apartment. We lived in the first floor of this house, the balcony on the left.  12 m2, including said balcony, but surely one of the greatest experiences of our lives.

     

    IMG_7938.thumb.JPG.8282b1130eb994753a6773ff1da37c8d.JPG

     

     

    Whoa. 12 square meters is about 130 square feet. Our bedroom is bigger than that. And it felt like a stretch (or maybe a crunch) to us when we spent three months of sabbatical in a flat that was all of 40 square meters: living/dining room with Murphy bed, kitchen, bathroom, WC, and balcony about the size of the one in your photo. (One of my most vivid memories of that time was that every morning, one of us would ask the other, "Are you done in bed?" so we could fold it back up and regain our living space.) We had a little more than three times the space you did.

     

    Is that a typical size for an apartment in Kyoto? How many people lived there? What sort of space did you have, and what were some of the things that many people expect to have in their houses that you needed to go elsewhere to find?


  11. 14 hours ago, patris said:

     

    If it makes you feel any better, my scarcity mentality kicked in HARD and not only did I buy 6 packages of Ruby wafers Thursday night, I went back this morning and bought another dozen. No idea what I’ll do with them, but I’ll think of something!

    Please don't buy out the entire supply in upstate NY, because I won't get to the closest TJs until Tuesday, which is still three days off!

    • Like 1
    • Haha 1

  12. @Anna N's lunch looks like our dinner last night. We used locally made Italian sausage for our ground pork (half mild, half spicy), and the only other seasoning was from a jar of chili crisp.

    • Like 3

  13. 24 minutes ago, ChocoMom said:

    More expensive, but quite tasty, is the King Arthur chocolate buttercream frosting mix.  Today, I use half butter, half shortening, powdered sugar, 2 drops of almond extract, 2 drops of coconut extract (which erases that funny powdered sugar taste), HWC,  marshmallow fluff, and a little vanilla- or cocoa powder and espresso- depending on what is needed.

    Have you tried using organic powdered sugar? It typically uses tapioca starch rather than cornstarch (because it's difficult to source non-GMO corn) and thus has a different mouthfeel. It also doesn't taste as processed, thus you might not need to add the coconut extract.

    • Like 2

  14. 10 minutes ago, KennethT said:

    I used to be a renowned BS hater... then, years ago, I took a cooking class with David Bouley and one of the vegetables made was "roasted brussels sprouts leaves" - which is really "sauteed brussels sprouts leaves"...   You core the sprout and separate all the leaves... then on high heat, saute with salt and pepper until the leaves wilt slightly and are a bit charred - the high heat gives them a sweetness and they're not vegetal at all.  It's the only way I'll eat BS now.

    How much of a PITA is coring the sprouts and separating the leaves?


  15. 26 minutes ago, Shelby said:

    Arrrgh, I've misplaced the newsletter that came with my beans and it had a recipe on it for cream of mushroom soup with wild rice.  Could someone pretty please take a picture of the recipe and post it for me?  I've looked on the Rancho Gordo site and I don't see the recipe there.

    Protip: email customer service and ask nicely, and they'll email you a PDF. (That recipe looks delicious!)

    • Thanks 1
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