hsm
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Posts posted by hsm
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Mine called it Creamettes and Cottage Cheese.Mom's Noodles and CheeseMy Mom tossed cooked Creamette's elbow macaroni with butter and salt and made a bed of it in a bowl. Then she'd spoon the cold cottage cheese in the center and let us mix them a mouthful at a time. Of course, after awhile, you mixed it all together. Did and still do, especially when I'm in That Mood. May try some pepper next time.
Mom's favorite was called Farmer's Chop Suey and called for lots of diced vegetables like radish, cuke, tomato, green pepper, etc. mixed with cottage cheese. I believe she put pepper on that.
I also believe I'll be making it soon!
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Flourgirl, I got a stone and peel at BB&B for under $20. I also use parchment paper, but that's all to make this pretty foolproof (important for me!). Whatever you choose to use, I second lesliec's suggestion to start with the forgiving basic recipe (available online) or the light whole wheat (uses one cup of ww flour + 5 1/2 cups of regular).
I once made 3 loaves in different styles from that one recipe and brought them to a dinner at friends. Two people asked if I had a bread oven!
(I have a old electric GE I will be replacing soon, but I fear the newer oven won't get me the same results!) -
More recipes that use whole grains, fruits, vegetables and some that are gluten-free. Having great success with the first book, I got some vital wheat gluten, more ww flour and started in on the new book. I think I need more practice, as I'm not getting the rise on the ww breads I've tried so far (understanding they don't behave like their more white-flour brethren). Next up, getting some flaxseed for the ww and flaxseed recipe.
And since I've been making more middle eastern dishes, I've got a bookmark on the tabbouleh bread with parsley, garlic and bulgar.
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Thanks for this. And congrats to those lucky enough to not have to take this seriously.vinegar to water (1 to 3, I think?), but CI tested it, and found it quite effective -
Another Hellman's raised, Hellman's fan here. I have made my own using an emmersion blender. It's been awhile, but iirc, I put the ingredients into the beaker, lowered the blender to the bottom, turned it on and then very, very slowly raised it up. By the time it got to the top of the now-blended ingredients, I had mayo.
I don't do it regularly, only if I have either pasturized eggs or some from the farmer's market. (Can those be any different?
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Perhaps, but they look mighty impressive from here!These, very likely, would not pass my aunt test -
Just imagining how delicious that omelet tasted is fun, as was following your blog this week. Thanks for sharing!
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Based on how Tom gazes as Sarah, he might be ok with that.
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I received an Emile Henry ceramic grilling/baking stone for the oven. Haven't tried it out yet, but it looks promising. The pizza stone formerly in the oven had seen better days, so nice timing. And from unrelated sources, a bottle of port and a box of Godiva truffles. I think we're set for next week.
Happy Hanukkah and Merry Christmas!
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Fantastic to have you blogging again and off to a great start!
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While Heather is getting the bitch edit, apparently, Tom's not anticipating hearing about her holding Bev down while yelling at someone to shave Bev's head.
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This has been a real treat, from the food to the culture and back again, thanks so much!
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Second (and third) the recommendation for Sun Wah's Peking Duck.
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Like many, I won't toast a fresh bagel, may toast one that's been around or in the freezer. My favorite topping is cream cheese and lox, or lox cream cheese. When I'm not too lazy, I'll mix lox pieces with low-fat cream cheese in the food processor and save about half what they charge in the deli.
For me, toasted, buttery bagels are delicious, they just don't hit the emotional buttons (or the flavor ones) of a fresh one mit lox and cc, so I don't eat them regularly. I've never had a Montreal bagel, but I can give the recipe in Artisan Bread in 5 Minutes a Day a try. And size them properly, as rlibkind mentioned.
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I put the white plastic lid from the large creamed herring jar through the dishwasher and the whole thing was fine to hold carrot and daikon pickle, which has its own particular aroma. And rusts out metal lids on other jars.
I believe the suggestion to use a plastic lid for that pickle came from somebody here on EG.
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Thank you, Heidi! It's been a wonderful week to follow. I make that carrot and daikon pickle, but I'm inspired to branch out.
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Ha, that's show biz. And some of these people putting their "reputations" on the line. Also, funny.
FN competitions equate fine dining with fine TV chops. For the judges/producers/executives, "personality" trumps all. I'm looking at you, Next Food Network Star (well, not anymore).That list is primed to evoke my worst sense of cynicism towards fine dining. When Top Chef: Masters' Marcus Samuelsson (winner) and Michael Chiarello (runner up) are put on the card with cooking-instructor-and-sous-chef-to-the-TV-stars Anne Burrell, and glorified Navy Cook Robert Irvine, -
Thanks for the therapeutic trip to the market, from chilly, grey Chicago. Those greens and daikon from the Asian farmers look amazing.
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It will be wonderful to spend this week with you--Happy Passover, Pam.
Wish I could grab one of those chopped liver packs
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Thanks for starting this thread, Doodad. I just went to the Shelf of Many Cookbooks and found 2 by Martin Yan, bought long ago and not looked at lately. One is a Martin Yan, The Chinese Chef (with a mighty young Martin on the cover). It has chapters on recipes from Canton, Szechuan & Hunan, Peking, Shanghai and something called Nouvelle Chinese - it's from the 80s! Lots of info about ingredients and tools and a great spread entitled, Yan Can Cut, with 8 photos of correct hand positions and techniques. Oh look, a recipe for Baked Pork Buns (with a separate recipe for the char sui), I can only buy baked bao from the Chinese bakeries (and occasionally, small ones during Sunday dim sum). Plus, step by step instructions to make an apple bird!
The other is Martin Yan's Favorite recipes with Meyer Cookware - in the intro he writes that this is the companion book to season 7 and calls the collection A Wok for All Seasons. Ha, photos of almost 2 dozen of his gorgeous garnishes. I feel the need to start cooking from this book! From the introduction to the Glass Noodles with Peanut Sauce recipe, "Peanuts are a "new" food in Chinese cooking -- we've only been using them for three or four hundred years, since they were introduce from the West." I think his personality comes through pretty well.
edited for spelling
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I eat Bay's. Toasted Bay's aren't doughy, have tons of nooks and crannies, into which the butter and jam deposit nicely, I like their combo of crunchy (around the edges, which tend to be flatter than the middles) and chewy. Haven't had a Thomas' in so long, I can't remember how they were, although the props make me curious.
Chris, this blog is a-mazing. Thank you for the great ride.
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I believe that used to be Fabio's job.Rick Moonen is doing videos each week recreating the winning recipe
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Scroll to the third video to see/hear the food reasons why "Jenny" would still be there if Chef Ripert was at JT.
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Thanks, this was great. I admire your going for the 7 layer cake (I grew up with one from a suburban Detroit Jewish bakery, found one in Chicago, but you know, it's not the same) and the macarons (feet!). Inspiring!
Jamie's Great Britain
in Food Media & Arts
Posted
Worked for me as well, I just enjoyed the Yorkshire episode. Thank you!