CaliPoutine
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Posts posted by CaliPoutine
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Is this the same restaurant that makes the awesome calamari? If so, call them and tell them who you are and ask for the recipe . . . the worst that they can say is no!
I don't make ziti very often but when I do, I use the method described by lcdm. I add roasted garlic and plenty of herbs to the ricotta and I never use low fat cheeses. The low fat cheeses do weird things in the oven. Are you using whole milk ricotta?
Yep, its the same restaurant. Mario the Baker in Sunrise, FL. I honestly never thought about asking them, and yes whole milk ricotta.
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Undercook the ziti.
Use béchamel (I don't see a lot of ricotta in that picture, but I do see plenty of béchamel).
There is no bechamel sauce in that ziti. What you're seeing is tons of melted mozzarella.
Then, where is the ricotta?
Its there, its under the mozzarella. I mean, its mixed in, but you can still discern ricotta. When I make mine, I can barely even see it. I usually use a 16oz container for 1lb of pasta. My sister told me to add an egg, but I dont think I've ever done that.
I'd like to make it again this week so any suggestions are welcome.
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Randi - thanks for the tip - does the Hershey's recipe make enough batter for the 13x9" pan?
Yes, it does. I usually make the black magic in either a 9x 13 or a bundt.
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I bought this sandwich the other day with some sweet tea and enjoyed it...a little too much. Am I a bad person?
Hell No!! I really like it. I turned my sister on to it too and she likes it as well. I'd venture to say its the best chicken sandwich that Mcdonald's makes.
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Have you tried the new frozen fruit? Its a white bag and they have sliced strawberries, whole strawberries, mixed berries, wild blueberries and mango chunks.
The wild blueberries are a steal at 3.99(600g bag).
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Undercook the ziti.
Use béchamel (I don't see a lot of ricotta in that picture, but I do see plenty of béchamel).
There is no bechamel sauce in that ziti. What you're seeing is tons of melted mozzarella.
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Whenever I go back to Florida, I always order Baked Ziti( with Ricotta) . I've been eating this ziti since I was a kid, as the restaurant has been around since 1973. On the other hand, my sister will NOT order it because she tells me how easy it is to make at home.
I've tried making it numerous times and it never tastes the same as the stuff I can get in a restaurant. When I make it, the ricotta all but disapears.
Is there some method that I'm missing?
eta picture
This was taken a couple years ago. I ordered it again 2 weeks ago and the portion was a lot smaller!!
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Yummy!! Does the splenda impart an aftertaste?
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They get all their meat ground. (They used to be vegetarians and don't do "meat on bones").
Totally off topic, but whats the diff? Meat is meat.
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Did you like those enchiladas? Mine were strangely bitter. I don't know what it was from, maybe the poblanos were old? I like Fine Cooking's green chile enchiladas better, they use Anaheim's rather than poblanos. I like the idea of oven roasting, so may adapt the recipe to do that.
I liked them, but I think I like the red chili version better. I thought they were rather tangy. Maybe I didnt put enough sugar in the sauce. I loved the rice from FC. The recipe uses milk along with broth which I thought was kinda strange, but good.
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ahhhhh, too bad. It looked great on the website. Is the price the same on a Friday vs. Saturday? Would they be willing to negotiate?
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Enchilada's Verde from the latest issue. Served with green rice( fine cooking)
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I havent really read thru this site, but here is a rentable commerical kitchen space in Evanston.
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I also really want to come for Tom's bread class but this will mean a midnight bus ride from Cleveland arriving at 5:15am. Is there anything open that early around Union Station that I could pop into for a couple hours until the class starts?
So did you decide on the MegaBus?
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I've had JJ's down here in Florida; it's not bad. My personal favorite of the chains is Blimpie; TONS better than Sub(par)way! The best around here that I've found are the Boar's Head (cold cut brand) subs they make at Publix supermarkets. Made to order, and those folks know the meaning of 'extra' (as in onions and vinegar
) Dang, they are GOOD!I was just down in S. Florida. Where is the Jimmy John's? I love the Boar's Head subs from Publix.
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So are you saying to get the oil and vinegar in addition to the mayo
Yes, thats what I'm saying. I also get dijon, and onions and go light on the sprouts. I've noticed that sometimes their sprouts are not the freshest.
The guacamole is a "spread" and they slather it between the meat and cheese.
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I've walked past the Jimmy John's here in Canton, OH a number of times in order to get to the really good Indian buffet place. Today, I stopped in and had a #12. I liked the bun, had a nice chew to it. The rest of the sandwich was nice, but didn't exactly blow me away. Definitely a step up from Subway and Quizno's, though. I'll go back and try something else.
I will say this ... they are fast. Not only with my order, but with other orders as well (since I was by myself, I got the pleasure of people watching during lunch).
Did you get the dressing ( oil and vinegar)? It totally needs that to complete it.
Is #12 the turkey guac? If so, thats the one I order all the time.
I was in Ann Arbor on Tuesday and stopped at Pot Belly's so I could compare. Omg, I had the WORST sandwich at PB. First, I hate a hot sandwich. I asked that it not be toasted, I also asked if the bread was stale and is that why they toast them. They said No, it wasnt stale. WRONG, the bread was staler than sawdust.
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If you can get your hands on Liberte', give that a try. Its still made in Montreal as far as I know. I think Whole Foods carries it.
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This cake is truly amazing! So incredibly good!!! That filling is made of a thin meringue, chopped peanuts, peanut butter, chocolate and RICE KRISPIES!! Everyone at the party loved it and was really impressed. But it is so much easier to make than it looks or 'reads'. Thanks, again, DesertCulinary!!!
Kim, that choc. pb cake is too die for. Although, honestly I like the black magic cake better( substitute for the choc. cake). The PB filling is what really makes that cake. I made it last November for Robin's Bday.
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Yep. Ladies of the days of metal-ice-tray refrigerators knew how, all right. You took out one of your ice trays, pulled that tough little handle while the cubes CRRRRACKED their way free, and rinsed the tray in cold water to rid it of any stray ice shards, which might melt and dilute the essential balance of the ingredients. A good drying with a cup towel, and you were set.
Speaking of metal ice cube trays, why did we stop using them?
I love them!! They make the best, coldest, hardest ice that takes a long time to melt. I once sold a set of them on ebay for 26.00( paid 10 cents).
Get your hands on some, you wont be sorry.
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Are the mixed Italian herbs fresh or dried?
Thanks,
Dried( at least thats what I used). I'm sure if you have fresh, you can use that but you'll need to use more.
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I made these pineapple upside down cakes last week when I was in Florida. This is the second time I've made them and they're really yummy. I prefer the coconut ginger version to the plain upside down cake.
Fabulous fresh pineapple makes all the difference.
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Thanks wheatgirl for posting this.
Now, I have to add my alterations of the recipe. I made it as written the first time, except I reduced the garlic to 4 cloves( it was still very garlicky). I also found the dough a little too "yeasty" for my liking. Robin loved it though.
The second time I made it, I reduced the yeast to slightly less than 1 tsp and I allowed for an overnight rise in the fridge. The dough was way more flavorful and less yeasty. I'f you're an experienced breadbaker like myself, you'll probably want to do it this way.
Make it though, its sooooo good!!!
ETA: Ok, I'm a bit slow this morning. I just realized that wheatgirl is Marcy. LOL. I thought Wheatgirl was just posting a recipe from her new cookbook that she bought.
Baked Ziti
in Cooking
Posted
I tried it this way, with blobs of ricotta and that didnt taste right at all. They just kinda stayed there in big blobs.
I'm going to try draining the ricotta and see if that helps.