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Posts posted by CKatCook

  1. I work a very busy job, as most people I suppose. When it comes to lunch time I am lucky to get time to eat. Let alone go out anywhere outside the office eat (It is a rare day that happens for me). Short of getting a new job, I have to pack my lunches. The problem? I am in a serious packed lunch rut. I have looked around on the internet, I have checked out cookbooks, everything seems either 1) geared toward kids or 2) made of wraps and sandwiches. I am SICK of wraps and sandwiches! Salads always work, but then I get tired of that too. Storage is not an issue, there is a refrigerator and microwaves. I am in an office environment, so keeping stuff fresh is not an issue. I just desperately need to "mix it up". 


    Any ideas?


    Thanks in advance for your thoughtful replies!



  2. I was going to suggest Peterson for both Sauces and Soups, but I don't have Glorious French Food.


    In addition to the Pepin books and DVDs I would suggest Madeleine Kamman's New Making of a Cook.



    How do people feel about Peterson's Glorious French Food?


    I have Peterson's sauces, but none of this others. I will look into that. I have not heard of Glorious French Food. Another one to look into. 

  3. I just love Stephane Reynaud "Ripailles" but I think French feast is the same book.


    It's very homey kind of bistrot food. Living in France for 4 years gave me the opportunities to find some of the ingredients that are hard to find outside: ah, ah it's no easy to buy in the States a tete de veau. And he is not the most precise.



    And I like Variations gourmandes because she is from around Nice. I have some other blogs saved somewhere that I really enjoyed...


    Do you know of any blogs to recommend?

  4. I'd second the Keller. But this is coming from someone that has cooked a fair bit from Escoffier and Larousse. If you mean classic French in the, well, classic French sense of the term you would do well not to overlook the mother texts.

    Yes, classic French in the sense of the term. Like if I was to go to a classic french cooking school, what kind of education would I get? -> those are the books I want to start cooking and learning from. 

  5. One of my favorite things to do is armchair travel and try foods from all over the world, at home. So I got to thinking, what would it take to give myself an education in classic french cooking at home. What kind of books, websites, reading and cooking would I need? I already have a pretty well stocked kitchen pots, pans, knives, etc. But what books would get me there? 


    Thanks in advance for your kind replies! 

  6. I went out and bought a brand new cusinart coffee maker. Spent a small fortune for their top of line maker. Four months later I have to send it back because it broke after one cleaning and refuses to brew a full pot of coffee, leaves water in the reservoir. I even followed the directions to a T.

    Yeah, quality has gone way down these days. Just like customer service.

  7. I have been watching this thread closely while looking for the book. I agree, out of all the different "power bars" I have tried they are mostly vitamin pills with sugar. YUCK! I am going to see if this book is in my local library if not, just buy it. I cannot wait to try some of these recipes!

    edit to add: That whole blog looks good. Thanks for posting that!

  8. I read through this thread with great delight! I have a mountain of cukes comming out of the garden this time of year and I had no clue what to do with them beyond cuke, tomato, vinegar salad.

    I love the idea of cuke sammiches, I wonder if smoked salmon on that would be good.

    • Like 1
  9. Huge portions. Example: there's a bagel place near me that, when asked for a schmear of cream cheese, piles, literally, about 1/4-inch of cream cheese on the bagel, more than enough for two bagels and some to take home. Pizza with so much cheese on it that it runs off the slice to the point that I can take the excess home and make a cheese sandwich with it. Salads so over dressed that I now only order dressing on the side.

    Food that's not hot: soup that's luke warm to the point I send it back to be heated.

    Hamburgers piled so high with garnish (lettuce, tomato, pickles, avocado, bacon, and what not) that one cannot easily take a bite out of the sandwich and the thing has to be held together with a huge toothpick. Remove the toothpick and the stack can't even support itself. Leave the toothpick in, and it impales you.

    .... Shel

    Amen on this! I am so tired of going into eat any where and I really cannot order anything because everything comes out so huge it means I will be stuck with a couple of days of leftovers!

    That and the low carb folks...thank god that is a fad that is dying out. For a while I could not eat a sandwich without getting the sink eye from someone.

  10. OUCH! Most of these post just make me cringe!

    I have lucked out and only grated my knuckles a couple of times, a few burns from hitting the sides of the oven.

    I really shudder hearing about the caramel incident The thing that stands out most to me is when I was pouring cold creme into some caramel I was making and got a drop. ONLY A DROP on my thumb right smack next to my finger nail. That one little drop hurt for days! Cannot imagine half a finger...

    This whole thread is a word of warning!

  11. Hi Patrick, thank you for asking. This recipe is easy to make and one of our comfort foods. Leftovers will be for dinner tonight!

    Chicken Pot Pie

    1 Tbs peanut oil

    1/4 cup celery, chopped

    1/4 cup white onion, chopped

    1 can Veg-All (15 oz), drained

    2 cups cooked chicken, dark and white meat, diced

    2 cans Campbell's cream of potato soup (10 3/4 oz)

    1/2 cup heavy cream, half and half, or milk

    1/2 tsp fresh ground black pepper

    2 Pillsbury refrigerated pie crusts, at room temperature

    Heat oil in a sauce pan over medium heat. When oil is hot, add celery and onion and cook until tender. Stir in the next five ingredients and heat through.

    Unroll the pie crusts. Lay one crust in a 9 inch pie plate and use a sharp knife to trim edges to rim of plate. Add the filling and top with second crust, fold the edges under and press with the tines of a fork to seal. Make several slits in the top of the crust.

    Preheat oven to 425 F. Bake the pie on a cookie sheet (to catch any drips) for 35 to 40 minutes (adding a foil collar to the pie half-way through baking to keep the edges of the crust from getting too brown). Allow the pie to cool for 5 minutes or so before slicing.

    This is a keeper! Never thought of using potato soup, but makes so much sense!

  12. I have not done many BR dishes, but Im moving in that direction.

    If your Rice Cooker 'gave up the spirit' consider a fuzzy replacement:

    first this book:

    http://www.amazon.co...s=ultimate rice

    it might be at your library!

    then a 10 cup Fuzzy of your choice:

    you will never do 10 Cups of rice, but you will use the extra 'head-room' for 'mix-ins'

    best of luck!

    I have this cookbook! It is wonderful! I had a nice big 10 cupper, that is what I am looking for again.

  13. Also, any Chinese or Asian stir fry dish can be served atop alternative hi protein whole grains, not just brown rices. We've done this a LOT in our house using quinoa or the whole grain mixes you can buy at Whole Foods and other health food stores. There's a lot of photos on my blog and in my flickr feed with stuff done this way. Wheat Berries, Kamut, lots of stuff out there adapts very well to Chinese cooking and other cuisines that are rice dependent.


    This is a stir fry served over barley grains


    This is an "Egg Beater" egg foo young (griddle fried with only a small amount of oil) over Quinoa


    Shrimp and Tofu in Hot Bean Sauce served over a Korean-style grain/bean mix.

    Oh, ok, I see...that is a great idea!!

  14. How does the cooking of red and black differ from the long grain whites or even brown?

    Both types of rice are used in Chinese cooking.

    Red rice actually comes in several varieties, some are glutinous, some are not. Some are more polished than others. I'm sorry I don't know the names, but the most common variety of red rice found here is the less polished glutinous variety. This means that the fibrous layer is still attached to the grain of rice, which itself will turn to goop when cooked. I am not aware of anybody cooking this like "normal" rice, although I am sure it possible. Its most common use is to make a kind of Chinese "sweet porridge", usually mixed in with some red bean and dried mandarin peel, and eaten as a dessert.

    That sounds so good! Are you talking red bean paste, or just red beans?

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