johannafin
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Posts posted by johannafin
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Milky Way bars frozen solid. You must have strong teeth and jaws, but so yummy.
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Can you use banana leaves from a decorative banana plant, or does it have to be from a fruit bearing plant? We have a pretty large hardy banana plant with good size leaves, after seeing this topic I was wondering about using them for wrappers.
Johanna
You absolutely can. A good friend of mine uses Musa basjoo and Musa dasycarpa leaves all the time - they're easier to harvest than the leaves off of the taller "edible" bananas.
Thanks for the info, our banana plant is just coming up. I'll have to try some fish wrapped in banana leaves on the grill this year!
Johanna
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Can you use banana leaves from a decorative banana plant, or does it have to be from a fruit bearing plant? We have a pretty large hardy banana plant with good size leaves, after seeing this topic I was wondering about using them for wrappers.
Johanna
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You don't want to play around with canning. If you do not process correctly you won't kill the nasty bugs and you could inadvertantly cause your friend to get sick. I would go to the Ball, USDA or Univ Georgia website and read thouroughly before you start expirmenting with canning. I think freezing would be the much better option for what you want to accomplish.
Johanna
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We recently had this happen here in Asheville, NC. Son runs a restaurant in dad's building. Son wants to break away from dad. Dad finds out in a newspaper article that son is opening a new restaurant. Son's employees go to open up the day after the article appears in the newspaper to find out dad has locked them out of the building!
http://www.citizen-times.com/apps/pbcs.dll/article?AID=2012302290042
Johanna
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I have one piece of enameled cast iron but it's not Le Creuset. It's actually a Martha Stewart brand piece from KMart.
It would be interesting to see how well it holds up. Over the past few years there have been many reports of poor quality for enameled cast iron made in China. With that information in mind, and the good results I had with earlier LC, my latest "Dutch oven" purchase was LC. Staub also has a good reputation.
I have a Martha Stewart Kmart 5qt enameled cast iron dutch oven. I would guess it is 8-10 years old. I think it has held up fine. It is a bit discolored on the interior, but my Le Creuset (5-6 years old) is as well. I bought the LC as a second,the color on the lid is a bit blotchy, but other than that it is great. I also have a piece of Lodge enameled I purchased as a second at a Lodge outlet store. There was no obvious damage when purchased, but about 1" square of the exterior enamel has since flaked off. Since it doesn't effect the cooking surface I don't care that much about it.
Johanna
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Are you going to leave the neck and giblets inside the turkey when you cook it?
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I also have the Electrolux slide-in induction range but haven't cleaned the oven yet. How was the smoke factor? I'm kind of worried that there will be a lot of smoke coming from that oven.
I didn't notice a lot of smoke. There was a strong odor, especially at the begining. I did turn the hood on to deal with the odor. I did go to bed about half way through. Everything was fine the next am.
Johanna
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Inspired by this topic I used the self cleaning function on my new oven (Electrolux slide in induction range). This is actually the first time I have ever used a self cleaning function due to always having crappy ovens that didn't offer the feature. I pulled out the manual and was advised to take out both the racks and the side supports the racks sit on. The manual stated that the self clean function would not work unless they were removed. I was wondering why they would need to be removed. The racks are the slide out type with ball bearings. Could the heat effect the sliding mechanism? I was able to put the side supports in the dishwasher, but the racks wouldn't fit. After a good soak in soapy water they cleaned up nicely.
I haven't actually wiped out the oven yet (ran it overnight), but there are nice little ash piles where burnt on black stuff used to live.
Johanna
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I don't recall Mary Janes having a peanut butter center. They are a chewy toffee like candy with chunks of nuts in it.
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I'm glad to see the reemergence of this great old topic. Since I posted eons ago I've become even more che sera sera about kitchen cleaning. We're artisinal dishwashers (the machine's been dead for five years)and it just depends. We're only two, so there aren't lots of plates and flatware -- if we're doing something else they can wait for manana. All I insist upon, in my middle-aged kitchen slutitude, is a scrubbed counter before I seek my couch.
I love it! Artisinal dishwashers, sounds so much better than washing the dishes by hand. I've been an artisinal dishwasher for 40 years, never having lived in home with a dishwasher for more than 2 months.
For the record I also am a clean as you go person. Yet there still seems to be plenty of dishes at the end of a meal.
Johanna
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I like to use garlic salt in the oil.
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Bumping up this topic seeking some restaurant advice. I'll be in Wilton this weekend for a family event on Saturday. Grew up in Norwalk but haven't lived there since I went away to college in the fall of 1980. I'm going with my mother and will probably be eating most of my meals with her. Because she is often on a diet, we tend to eat places where she can portion out her protien, veggies and starches. Steak houses, seafood, Italian and American places are generally fine, but Asian and Mexican are generally out.
We'll be eating a couple of dinners and lunches out. We likely won't want to eat anywhere super expensive, but we are both willing to spend money on a quality meal. Can anyone help with some recommendations?
Johanna
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Okay, I have a trip to DC starting tomorrow. So I'm reading this forum to find places to eat. I put Komi on the list. Today I get my Food and Wine. And here is the chef, best new chef 2007. Does this mean I won't be able to get a seat at the bar for dinner for the next couple of days?
Johanna
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I was in this situation last year. The parents of one of my boyfriend's friends were in town and took us out to dinner. Every thing was very nice, until dessert. The father asked for the wine list, but what he really wanted was to know what brandies they had, which were not on the wine list. He got all perturbed at the waitress. He paid the bill and we were getting ready to leave when the waitress comes out and says that the owner told her to come and ask why he left a 10% tip. I was appalled for two reasons - first there was no reason to stiff her and second, I felt the owner should have come out and asked if there was a problem. Especially since he knew two of us. We held back on the pretense of needing to use the bathroom and made up the tip to what it should have been.
How do you approach a table to see if there was an issue with service, food, atmosphere, etc, which caused them to leave a small tip? How do you do so without coming across rude and abnoxious, as well as not embarass a customer who you want to see back in next weekend?
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114. An oldie: Bon-bons, peppermint, lemonade, crackerjacks, a chocolate bar, a sugar bowl, a tootsie roll and a devils food cake
CLUE: Lollipop
Is this Bright Eyes? In which Shirley Temple sings "The Good Ship Lollipop?"
Johanna
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OMG. Is that cheese shop still there? I used to go there with my mother when I was a kid in the '70's. I used to love the free samples.
I left Norwalk in 1980, and other than Stew Leonards (which of course, used to be Clover Farms and just sold milk) I haven't heard of any of the places you guys are talking about.
Cheeses - The Darien Cheese shop in Goodwives Plaza in DarienCakes/Pastries - St Moritz Bakery at the bottom of Greenwich Ave. in Greenwich
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In Asheville you might want to try Picnics, on Merrimon Avenue. It is a little restaurant that sells baked chicken, pot pies, etc. They are known for desert, especially pies.
In Hendersonville you could try McFarlands Bake Shop, Main Street. I haven't eaten anything from there recently, but I never had anything bad there. They have been around for a long time and sell all sorts of goodies.
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The picture on the cover of the Betty Crocker Boys and Girls Cookbook brings back memories. I still have the book, smudged and smeared, but the cover is long gone. In the book it lists the names and ages of Betty's kitchen helpers and I always wanted to be one!
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My fish sauce has rocks in it too! I'm not sure how old it is, but it is well more than two years old. I can use just so much of it, and it comes in large bottles. I have lots of old condiments and spices. I got a bunch from an old boyfriend's parents, that I just couldn't throw out. My currrent boyfriend decided that if the label on the spice box didn't have a zip code, it had to be thrown out. I figured that was a safe rule.
I have been wondering about my fish sauce lately...it's about 2 years old and has developed all these wierd transparent rocks at the bottom of the bottle. But of course fish sauce is soooo expensive that I just keep using it anyway
Hasn't killed us yet. But I do wonder what the rocks are all about. -
To my mind the best Italian food in Asheville is either Vincenzo's or La Caterina Trattoria. Vincenzos, however, is not wheelchair accesible, and parking for that size crowd could be troublesome downtown.
La Caterina is just outside downtown with a large parking lot and should be able to handle your party. I love the house made sausage there.
Haven't eaten at Savoy in years so can't comment on them.
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From what I've read, tagine meat isn't usually browned first (???) So the slow heat of the clay cooking has been very much forgiving and easy.
It stated in the article that browning first was not traditional and that it was done to speed up the cooking process. I think the intent of the article and recipes was to try and impart some of the flavors of tagine cooking, but not the techniques.
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The most recent Cooking Light has an article on Tagine Cooking. The article is clear that these recipes are adaptions of traditional recipes to be cooked in dutch ovens. They called for searing the meat first, like more western braises. I made Chicken with Chickpeas and Tomotoes and it was very good. It made me interested in tagines, which I'd heard of but wasn't real clear on what they were (other than a funny looking cooking vessel). So I found this topic and read through the whole thing over the past couple of days. I just ordered Paula Wolfert's "Couscous and Other Good Food from Morocco." Now I suppose I need to actually purchase a tagine.
I have found this topic wonderful. I am always amazed at the depth of knowledge that is found in Egullet.
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Carefully remove the pan from the oven, wearing oven mitts, then use my bare hands to remove the thermometer from the roast.
Tomato Porn
in Food Traditions & Culture
Posted · Edited by johannafin (log)
60+ quarts crushed canned. 8 cups slow roasted and frozen.