Jump to content

MelissaH

participating member
  • Content Count

    2,425
  • Joined

  • Last visited

Posts posted by MelissaH


  1. 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

  2. 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

  3. 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?


  4. 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

  5. @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 2

  6. 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

  7. 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?


  8. 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

  9. 9 hours ago, liuzhou said:

    This morning, in a local supermarket, I found this pile of dirty little ball-shaped things.

     

    Chinese water chestnuts.

     

    Cleaned up, they look like this.

     

    1671643449_mati3.thumb.jpg.00729bb0aed8f7e34050596edf2eb7ed.jpg

     

    Despite their their nutty name, they are not nuts, but a root vegetable. More technically a corm.

     

    They are eaten in many ways. They can be ground to make a type of flour used in sweet dim sum cakes. They can be candied. They are used in hot pots and stews.

     

    They are not something I buy a lot and when I do I buy them from the farmers' market, where a couple of women sit peeling them all day long. They do it 100 times faster than I ever could.

    A long time ago, I was really excited to find fresh water chestnuts like these in one of our local supermarkets. I bought a bunch, and then paid again when I spent far too much time cleaning them up. When I ate some, I was chagrined to discover that they tasted remarkably like jicama, which is a lot larger and thus a lot easier to peel and otherwise prepare, not to mention more readily available everywhere I've lived. Since then, I've subbed in jicama for water chestnuts in many recipes, and it works for me. The jicama is maybe a touch sweeter than water chestnuts, but it doesn't taste like a can and has the same crunch. I like crunch almost as much as I like bubbles in my drink.

     

    Maybe I'd go back to water chestnuts if I had women peeling them at my farmer's market. Alas, it's still nearly 4 months till the market will open for the 2019 season, so I'll have to wait to find out! 😂

    • Like 3

  10. 2 hours ago, Duvel said:

    Lucky you ! I usually have to take a 6h flight to Urumqi to enjoy that kind of lamb noodles 😉

    I'm not sure which is easier: you taking a 6h flight, or me making a 6+h overland trek to NYC.

     

    But the recipe here has flavors that seem close to what we remember eating at Xi'an Famous Foods. (We prefer the noodle version rather than the soup version, which is what this recipe is.) We use the chile oil in other things, too.

    • Like 1

  11. 12 hours ago, MetsFan5 said:

    What time of year are you going? Ocean Prime May be another option but it’s not what I would consider a classic NY Steakhouse. They do have dry aged steaks though. 

    We'll be doing this in April. If it hasn't warmed up by then, there are bigger problems than finding a good steak somewhere that can accommodate a pescatarian.

     

    This visit will be a quick one, and we're somewhat constrained. There's exactly one night that nobody has other plans, and that's the one we're targeting for dinner. This will be pretty much our only chance to actually visit with our friend.

     

    17 hours ago, weinoo said:

    Geographically, 3rd Ave. doesn't really run straight up from Union Square - but Park Avenue does, and then you can swing over to 3rd when you hit 46th Street, if you decide on Sparks, which isn't a bad choice, especially if you want to spend some dough on wine. Don't forget, Paul Castellano was gunned down right in front of the place, along with his driver, so you'd get to see some famous sights too!

     

    But - I think the best steaks being served in NYC aren't necessarily being served in steakhouses. Which is probably good for your seafood eating friend (s). This Korean restaurant called Cote is doing lovely meat stuff, but it's a pain in the ass to get a reservation. But my favorite would have to be Frenchette, where the rest of the menu just rocks, the wine list is great, and the beef is awesome. Easily enough for 2 or 3.

     

    Back to steakhouses - Wolfgang's, Keen's (which is a classic for sure), S & W's, Old Homestead, will all get you where you want to go.

    Wine isn't so important, as a grand total of maybe 2 glasses will get drunk among the three of us. What's most important is that all of us get a really good dinner, and that we can hear each other talk. Every meal I eat downstate gives me massive sticker shock, so the prices I've seen on line don't look worse than normal to me.

     

    A PITA reservation is problematic, given our constraints.

     

    Thank you all for the other recommendations. I'll probably give our friend some options, and give her the option of knocking places off the list. I may be wrong, but I suspect good fish isn't as easy as good steak.

     

    Melissa


  12. I made a loaf covered in Dutch Crunch a really long time ago—like before I met my husband, so pre-1995. A quick look through my older cookbooks didn't bring up any obvious recipes, alas, so I can't tell you where I found it. It's entirely possible it was something I made either when I still lived with my parents, or when I visited them, which would mean it's in a cookbook my mom has but I don't.

     

    I should make this again.

    • Like 2

  13. On 1/28/2019 at 8:13 PM, ElsieD said:

     

    Which pain de mie recipe do you use?  I use the one from KAF but it can sometimes come out a bit dense near the bottom of the loaf compared to the top part.  I don't understand why this should happen so I'm wondering if there us a better recipe out there.  It does make great sandwiches so I'm not complaining, but.........

    As far as being dense on the bottom, I'd guess one of two things: either the loaf was overproofed, or it didn't get enough initial heat from the bottom to get full oven spring.

    • Like 1

  14. My husband and I would like to eat a really good steak on our next visit to NYC. The kicker: we'd like to eat with a friend who will eat seafood of all kinds, but not meat. (We were surprised to hear that steakhouses often have good seafood options, in our friend's opinion.) Who is doing a really really really good steak these days, with good fish or other options for vegetarians?

     

    Our original thought was Peter Luger, which I've always heard of as a classic. But I'm a little turned off by the difficulty of getting reservations there (the line seems to be busy every time I phone), and somewhere that takes credit cards would be easier to deal with than somewhere that famously does not. But first and foremost is getting a good meal. I've never eaten a dry-aged steak, and am looking forward to the experience. Sides (potato and vegetables) are also important.

     

    FWIW, our friend will be coming from work, which is just west of Union Square. Bonus points if it's easy to get to from there.

     

    Thanks!

    Melissa


  15. 59 minutes ago, ElsieD said:

     

    I just made that recipe and it is in the oven.  7 minutes after I put it in the top popped off.  I left it on in it's current position until it is time to take it off for real.  Nice dough to work with.  Can you explain to me why I shape the dough into a 16" roll and put it into an 13" pan?

    Probably so you compress it a touch to be sure it will fill out the corners all the way?

    • Like 1

  16. 21 hours ago, kayb said:

    Judging from coastline variations and the Great Lakes, I'd say from upstate NY to northern Georgia. 

     

    Interestingly, when I was visiting in western Virginia, I discovered they describe the mountains on the east side of the Shenandoah Valley (the "Blue Ridge,") as part of the Alleghenies, while the Appalachians are the mountains west of the valley. I always thought the Alleghenies were further north.

     

     

    And growing up in Pittsburgh, I'd always heard the Alleghenies described as the westernmost range of the Appalachians.


  17. This article came up in a FB thread from a friend. And mentioned in that, a couple of times, was another book I think is worth bringing up again here: Good & Cheap by Leanne Brown. The book was basically her master's thesis.

     

    It's probably pretty well agreed-on that one of the big problems with the USDA's food plan is that you need to have significant inclination, knowledge, and energy, along with appropriate tools, to feed yourself and your family on the budget allotted by the agency. And that's just considering nutrition, not even getting into the issues of monotony and boredom from eating the same things again and again. Those of you who are teaching classes may be able to use the book in designing your curriculum—and best of all, the author has made the text freely available as a PDF: https://cookbooks.leannebrown.com/good-and-cheap.pdf

    • Like 3

  18. 22 hours ago, Smithy said:

    Thanks for those book recommendations. I'll see whether I can check them out from my library to scope them out more carefully. Would one of them be useful for matching a finished dish (like this broccoli recipe) to another finished dish, or is it more of the match-single-ingredients algorithm that would have prevented my mixing brussels sprouts and tomatoes in the pasta dish a few nights back?

    What I'll sometimes do with these books: look up each ingredient, and compare the lists. (The lists will note if there are classic combinations or combinations that are really good, and sometimes they'll note if there are ingredients to avoid.) If there are list items in common for the ingredients in question, that's obviously a direction to explore. If the lists don't share any items exactly but have things that could be (tightly or loosely) thought of in the same balloon, there might be a way to put them together. And if the lists are widely divergent or explicitly listed as fighting with each other, I won't go there.

    • Like 2

  19. 11 hours ago, liuzhou said:

    Unsweetened home made buffalo milk yoghurt with banana.

     

    banana.thumb.jpg.f8c3060d7a9dc79119674777bf8f4deb.jpg

    Love the bowl. I've never had buffalo milk yogurt, but I like yogurt in general. Bananas are NOT NOT NOT food!

    • Like 1

  20. 16 hours ago, beesknees said:

    We are opening a patisserie in northern MI late this spring and having fun trying new things while doing some production for wholesale baked goods orders. Working on perfecting our croissants right now and doing some bonbons for V-day.  I have no formal training (I'm more FOH and #s guy) but my two colleagues have a little and we have a very talented remote chef at our disposal as we troubleshoot and develop/adapt recipes.   I've been picking up skills as we go and enjoying it immensely.

    Can you share more specifically where you'll be opening?

×