hsm
-
Posts
350 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by hsm
-
-
Hmm, is it Lior?
-
Gifted Gourmet?
-
We normally make plain green beans, but this year's Thanksgiving is with different friends and one of them, a non-cook, is tasked with the green beans and wants to make The Casserole - but not the Campbell's version. Go figure. I sent her the Cook's Illustrated classic recipe with beans, mushrooms, cream, butter, sure, fine, can't miss. It's even topped with homemade toasted bread crumbs. And...wait for it... 3 cups of "canned fried onions". Since I'll be helping her make it, get over here, you crunchy oniony Durkees that I loved as a kid when I would never eat a real onion. (That was a long time ago.)
edited because ,,, is not the same as ...
-
This blog has been a real treat, thank you so much for sharing the week! And the tart recipe
-
My dad loved Indian pudding. He was New York born and raised. (His mother was from Russia, not Rhode Island.) We lived in Michigan and he would order it every chance he got at (believe-it-or-not) Howard Johnson's (during the Pepin years). I didn't uh, appreciate it (way) back in the day and haven't had it since. But it's a good food memory nonetheless and sometimes I think about making it just to see...
-
I believe FN agrees with you. (See: Removing the viewers-vote-for-the-winner component from The Next Food Network "Star".)
-
Ad Age has picked up the story here. Scroll down for this Grigg gem:
We put some time into rewrites, you should compensate me! -
Besh was robbed.
This season's set up of Tsai v. Canora so far lacks the hilarity of Garces v. Jehangir Mehta, which featured Mehta practically twirling his invisible evil mustache.
-
Harvard has now posted videos of the first two public lectures on YouTube:
Harold McGee, Ferran Adria, José Andrés:
Sadly, it's now marked private.
-
Sounds really good, thanks. Or, uh-oh.
A friend's grandmother would make them for us occasionally and we'd fill them ourselves. With her homemade jam de jour. Miss her.
-
Picked one up today. Along with a bag of frozen aebleskivers - love them, don't have the pan, hoping they're decent. Will report back.
-
Italy and Spain soft covers followed me home from Costco for $7.99 each. Just a couple left. Plenty of Greece, Southeast Asia and Germany still on the table. I've started going through the Spain edition - it is as raved over, thank you. Great prep for next year's trip and inspiring for this fall in the kitchen. (I dug around the table looking for China. Not yet. And least, not here.)
Here being Chicago.
-
Indeed. Two names: Hosea and Ilan.
It would be nice, as the herd thins, to see that Kelly and Andrea are strong contenders. Kenny's not going anywhere soon and perhaps his Alpha taste buds will mind meld with the judges'. Angelo likes to make love to the duck. Thanks for sharing that, editors.
-
There were just 4 of us for a long, leisurely course-by-course lunch and we decided to swap out something for the usual 4th hot dogs (even though they're from the Romanian butcher), hamburgers and tons of sides. I brought the apps and pasta course, our hosts took care of the rest.
Brushed some New Zealand (olive oil of the month club) olive oil onto slices of bread made from Artisan Bread in 5 Minutes a Day and grilled it.
Topped it with ricotta into which I'd whipped raw orange blossom honey from Santa Barbara (an excellent gift), a few drops of orange blossom water and a little fresh thyme.
Penne rigata with a walnut/garlic sauce (thanks, Carol Fields) and some shards of Parm-Reggiano
Grilled turkey breast, which had been marinated in pesto with a light pesto sauce on the side
Grilled asparagus
Grilled pineapple, plums and peaches, served with a little vanilla ice cream and caramel sauce (and a piece of fudgy homemade brownie, if you must)
Started out with a drink from Tony Manuato's Bar Food book (white wine, honey syrup and lime) and switched to a light white from the north of Spain. Go melting pot.
-
They're running a "Chefography" episode on Guy Fieri. Feh.
-
Ditto and more thanks.. Kurlansky's next.Oooh! That sounds like a book I would love. Thanks for linking it - I just reserved it at my library! -
There may be more hope. Chicago Public School officials are unveiling some new school lunch standards.
The standards will continue the ban on trans fat and deep frying. They'll also make fruits and vegetables more readily available in schools.CPS says the standards will let the country's third-largest district exceed the Agriculture Department's Gold Standard of the Healthier US School Challenge.
-
Spaghetti and meatballs. In a thick, Sicilian-style gravy. Noodle kugel, Not the sweet kind. Plain bagel (bought at a real bagel place) with a big shmear of smoked salmon cream cheese.
I'm feeling comforted already.
-
No need to heat the pan. They're generally so thin they heat up quickly anyway. One thing to note is your loaf may need a few extra minutes in the oven; I find they don't cook quite as fast with something between the bread and the heat.Did not preheat - just an old dark sheet metal loaf pan right in on the stone. After 40 minutes checked the temp. for 200 degrees.
Thanks, it turned out great. I had about a 1/3ish pound of ABin5 bread dough left, so baked it in a mini dark metal loaf pan for about 30 minutes (got to 200 degrees). The crust was beautifully, deeply golden all the way around. Photo next time.
-
This is a recent loaf baked in a loaf pan. Nothing different then placing the dough in the pan after spraying with pan spray and putting some rolled oatmeal in the pan. So instead of getting a round flat loaf you get a long high loaf.
I'm exited to try this, may I ask if you pre-heated the pan? (Lovely loaf!)
-
Ok, but who will call Fancy Feast and tell them to knock off the Gourmet Cat Food. (Just for the record, that killed gourmet for me.)Super Markets with "Gourmet Isles" merchandising Marzipan, Brisling Sardines, Mole Sauce, German Sauerkraut and Red Cabbage, Maggi Soups and Biscotti.Contact your local Market and request, no, demand: "do the world a service and retire the word 'Gourmet' for good
-
Cacao et Chocolat on Il St. Louis - Mmmmmm. The staff is very informed and there are at least a few delicious samples available. They have a passion for chocolate, a keen sense for marketing, an online store and among other things, the most remarkable chocolate-covered orange peel
Bringing together the best cocoa varieties from the four corners of the earth, to make products with unusual flavours.This combination of naturalness and creativity thus gave rise to the core values of Cacao et Chocolat: tasting original flavours while not forgetting the true nature of chocolate. In the world of chocolate making, the brand will not be a follower, but a leader.
-
We got a hand-carried, properly-wrapped kilo of fresh pecorino from Pienza through customs a few years ago.
Otoh, in '08, the security team at CDG reminded me about jam being liquid as they confiscated a large jar of peach-vanilla preserves. I didn't notice it going into any bin, however, so perhaps M. and Madame had a lovely breakfast the next morning. C'est le confiture.
-
The talk about books with CDs makes me think I wouldn't have an aversion to an e-version of the Time Life series - the hard bound books with the editorial and photos plus a recipe-only CD. Not that the spiral-bound recipe books aren't easy to use, just that I like being able to print out a recipe to take to the kitchen. And occasionally trash it.
SodaStream – at home soda maker
in Kitchen Consumer
Posted · Edited by hsm (log)
I go through 2-3 bottles a day. With the price increase the last time I ordered my exchange canisters, I'm paying about a quarter a liter, too. Was less! Plus, no shlepping. I've had my Sodastream for about 3 years now, one of my all-time favorite purchases.
I've noticed they're now at Macy's and Sur La Table around here, but those are smaller units, with the 60 L. CO2 canisters. Mine's bigger
(Not keg-sized, unfortunately.)
edited because a canister is not a cartridge.