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Schielke

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Posts posted by Schielke

    Dinner! 2003

    in Cooking

    Posted

    Last night was my first attempt at homeade pizza. It turned out great!

    I topped it with a light saucing of some jarred marinara, shredded motz, and some wonderful sopresetta from salumi.

    So good, I am going to do more pizza tonight.

    Ben

    Pizza peel

    in Kitchen Consumer

    Posted

    The pizza peel that came with my pizza stone is horribly incompetent. It is about 4 inches wide and 6 inches long. This makes it terribly difficult to place any proper sized pizzas in the oven.

    I did a search for pizza peels and found a few different models. The main difference being wooden or metal. It seems to me that the metal peel would work better due to being thinner and more heat resistant.

    Thoughts? Why aren't all peels metal?

    Ben

    Daikon

    in Japan: Cooking & Baking

    Posted

    I have a particularly good specimen of daikon sitting in my fridge right now. I would estimate the size at 12-13 inches and 1 1/2 inches in diameter.

    I would hate to let this lovely piece of vegetation go to waste. I rarely cook or do anything with daikon since can never use it all in a reasonable amount of time.

    I would appreciate any and all suggestions for dishes that use or highlight daikon.

    Thanks a bunch!

    Ben

    Farm Fresh

    in Pacific Northwest & Alaska: Cooking & Baking

    Posted

    A while back, I found out about a ranch near Walla Walla called Thundering Hooves.  I haven't had any of their meat but have heard raves from those who have.  You have to order in pretty large quantities, but maybe we could buy and eGullet cow and split it up.  They also have pork, lamb and poultry....

    Sweet.

    We need to discuss this some more! And somebody start thinking of names!

    Ben

    Farm Fresh

    in Pacific Northwest & Alaska: Cooking & Baking

    Posted

    I figure we need a discussion about where to source foodstufs other than produce straight from the farm. I am very interested in finding a source for the following:

    Farm fresh eggs

    Chickens raised by an actual farmer old school style

    Pork, straight from the mud puddle.

    Beef that did not graduate from "Bovine University" as it were.

    The Pork and Beef things might be kinda cool if we can swing them. I have heard of a group of people buying the rights to a particular animal at the beginning of the season and then when "harvest" time comes around everybody gets their portion of the pig or cow. It would be kinda fun too...in a sick sort of way...we could check up on it and maybe go on a field trip to visit it.

    Does anybody know of any sources for the above stuff? Thoughts?

    Thanks!

    Ben

    TDG: Bhel Poori

    in India: Cooking & Baking

    Posted

    Suvir, I tried this again today with some boiled potato chunks in it. Lovely.

    Ben

    p.s. Actually, I have made it here at work the past two days for lunch. I brought the behl mix in a little zip-lock bag and then had the rest of the ingredients in a little container. I mixed them together in a bowl and went to town eating it.

    Cassoulet Night

    in Cooking

    Posted

    It's the last Saturday of the month; time for Au Bouchon's Cassoulet Night. Once a month, the French bistro cooks up this traditional meat dish from southwest France. It takes three days to prepare. $21. 5-10:30 p.m. 1815 N. 45th St., 206-547-5791. WALLINGFORD

    Does anybody know if this is any good? I have never tried Cassoulet so I have no basis for comparison. :biggrin:

    Chipotle Mexican Grill

    in D.C. & DelMarVa: Dining

    Posted

    Perhaps this should be moved to a more general part of the board since it is a national chain.

    I have eaten at one in Sacramento and enjoyed the burrito quite a bit. The worker who made my burrito was very enthusiastic about one of the meat selections. I guess that the chain allows each place to offer special dishes on the menu. Pretty cool.

    Here in Washington, we have a similar place called Qdoba, I dont know how large this chain is though. Pretty tasty stuff, but I think Chipotle is a shade better.

    Ben

    TDG: The Flaming Orange Gully

    in Spirits & Cocktails

    Posted

    Don't you mean the Hell's Satans?

    Homer: The first meeting of Hell's Satans is called to order.

    Ned: I move we reconsider our club name.  Make it something a

    little less blasphemous.  After all, [chuckles] we don't

    want to go to Hell.

    Lenny: How about the Devil's Pals?

    Ned: No.

    Moe: The Christ Punchers.

    Ned: The Christ ... I, I don't think you understand my

    objection.

    Homer: I'm the president the decision is mine.  We're Hell's

    Satans!  Besides, I already made our club jackets.  [holds

    up a light blue windbreaker with "Hell's Satans" crudely

    written on it, then passes them out to the gang]

    Lenny: [reading the care label] Ooh, "Machine wash warm."

    Carl: [reading the care label] "Tumble dry."  Ooh, la, la.

    -- It's what all the biker gangs in Paris are wearing this year,

    Ben

    TDG: Bhel Poori

    in India: Cooking & Baking

    Posted

    Oh, even though the green chutney was a little spicy, she loved it! As did I. We love the sweet and sour flavor mixed with the freshness of the green chutney. It is highlighted even more with the lovely texture of the bhel.

    I got to use a fun dome mold that I got as a gift. It made a nice dome of bhel poori on our plates. I spooned a bit of the tamarind chutney around this to finish.

    Great recipe Suvir! Once you make the chutney, it is so easy! I think I will try adding a potato next time too.

    Ben

    TDG: Bhel Poori

    in India: Cooking & Baking

    Posted

    I was careful about the spiciness in the tamarind chutney since Katie cannot tolerate spicy foods very well. I think it turned out very balanced.

    The green chutney was spicier though. I added about 3/4 of a serrano pepper (no seeds) and it was almost too spicy for her. :shock: It was just right for me though. :smile:

    I was all ready to take some pictures and such, but when I grabbed my camera ... it was not working!!!! I hope it is not broken. The lens assembly will not retract into the body and it will not take any pictures. :sad: I hope it is working by the next time I cook some indian food.

    Thanks again!

    Ben

    TDG: Bhel Poori

    in India: Cooking & Baking

    Posted

    I made some Behl Poori tonight for dinner. Tasty goodness!

    The Behl mix that I used seemed a little funny though, it had the small pieces like I expected but it also had some big "frito chip" sized pieces. I just broke them up to get past this.

    I made my own chutneys and they were fabulous! Thanks again Suvir!!!

    With my meal, I grilled up some chicken pieces that were marinated in yoghurt with cumin, coriander, cinnamon, tumeric, and chili powder.

    It was a fun project!!!

    Ben

    Opening a Beer Bottle With a Lighter

    in Beer

    Posted

    What I learned in college was to use my forearm. Place the cap about 2" from the elbow in the really fleshy part and twist. Of course this only works with twist-offs and if they're really tight (like from the Pyramid brewery) this method will leave a big red serrated circle that I'd wear as a badge of courage. Of course I found out the hard way that Heineken bottles are not twist offs when the cap twisted but never came off. I earned that beer.

    Dude! You too?

    I love that method.

    Ben

    Mattar Paneer Recipes?

    in India: Cooking & Baking

    Posted

    Not in the last few weeks or so. I have been feeling the itch though. I havent been able to since I have been traveling a bit for work and can't cook while on the road.

    I was interested in making some Behl Poori though....sounds great!

    Thanks for asking though, I am sure it was the boost I needed to get back in the kitchen.

    Ben

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