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milgwimper

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  1. I just can't cook __________!

    Mine is making Kimbap/Sushi rolls, they may look alright in a long roll, but wait till I cut it. All hell breaks loose then, I am surprised if I get one or two decent kimpbap sliced rolls that can be picked up by chopsticks.
  2. Cooking with Deep Run Roots by Vivian Howard

    I found the recipe in the 150 best American Recipes. I can't find my other books, but I do believe this is the recipe. Vodka-Spiked Cherry Tomatoes with Pepper Salt found in 150 best American Recipes Summarized my me 3 pints Firm Cherry Tomatoes 1/2 C Vodka 3 Tbsp White Wine Vinegar 1 tsp Super fine (Castor?) Sugar 1 tsp. Finely grated Lemon Zest 3 Tbsp Kosher Salt 1 1/2 Tbsp Coarse ground Black Pepper Mark an X on the cherry tomatoes and dunk them in boiling water for 3 seconds, scoops them up and put them in a chilly ice bath. Drain, peel and set aside the tomatoes in a shallow bowl. In another bowl whisk together Vodka, Vinegar, Lemon zest and Sugar, pour the mixture over the tomatoes coating them well. Cover and marinate 30 minutes to an hour in your refrigerator. In another small bowl mix the pepper and salt. Serve tomatoes with toothpicks for dipping in pepper salt mixture.
  3. Salad 2016 –

    This is pretty, and now I want some. I have trying to be good about cookbooks, might have to add this to my list...But first thank you for the recipe!
  4. Cooking with Deep Run Roots by Vivian Howard

    Now that I have posted about cherry tomatoes I might have to try making these pickled cherry tomatoes this weekend. i am not sure I will have time during the week. For now I will live vicariously through all the wonderful people peeling tomatoes.
  5. Cooking with Deep Run Roots by Vivian Howard

    That rings a bell unfortunately the old link doesn't work. Does either of these recipes look like your vodka spiked cherry tomatoes? From Epicurious Bloody mary tomatoes food network
  6. Wow that meal looks great and amazing. I don't think I had ever eaten an Estonian meal. I am sure he feels lucky to have some really great friends that are so considerate.
  7. Hungarian cucumber salad

    uborkasalata The author in the blog states the vinegar in Hungary is much stronger than in the US, so you add less. Hopefully this recipe and blog will help. AlaMoi : Germans also have A Krautsalat, that is slightly sweet, vinegary, sometimes with a small kick from white pepper. It usually contains cabbage, a little onions and some green peppers. Addictive.
  8. Dinner 2015 (Part 6)

    I need to find my camera and take pictures. Everyone's beautiful food is making me hungry andI just ate dinner. The ramen and spring rolls Shelby made and the warm spiced cauliflower what Fauxpas made may be detrimental to my laptop. We had a simple salad of andouille sausage fried, carrots corn, shaved carrots and mixed lettuce. Dressed in a homemade sherry mustard vinaigrette. We also had roasted ripe plantains with mozzarella. I had planned to stuff the plantains with the mozzarella and roast but one of the plantains refused the ripen, so I sliced the remaining two and roasted them served with mozzarella to spread the wealth. No pictures again.
  9. Dinner 2015 (Part 6)

    Made the Bonci pizza dough recipe a couple nights ago. Not as good as in rome but it was delicious. We had it simply with cheese salami, mozzarella, with a side of salad. No pictures as it was devoured so fast. The recipe made so much dough that I used another quarter of the dough to make some flat bread for a breakfast bahji recipe I served with eggs. We had them all for dinner and they were great. I still have half of the dough left over, and I am sure it will appear sometime this week for lunch.
  10. Dishwasher detergent

    I wonder if the salt compartment will become as popular in the states as it is here in Europe. They keep our glasses from becoming white with calcium, as the water here is terribly hard. I cannot stand to use the finish powerball tabs they etch the glasses and wipe the designs off our coffee cups. We usually use Evcover brand if we can find it, or Frosch brand. Seems to do a good job and not etching or wiping off of the designs off our cups.
  11. Dinner 2015 (Part 6)

    Made pizza taglio, from the Bonci recipe today. Topped the pizza with crushed tomatoes, salami, and mozzarella. It was really good. The youngest critic told it me it was much better than anything at the grocery store. Better than the restaurants we tried but definitely not as good as in Rome. I guess I will keep practicing. We also has a simple salad on the side with radishes, which was nice to round the meal.
  12. I know this is terribly late but the noodles you are looking for are called Jjolmyeon (쫄면). I haven't found a recipe to make the noodles themselves. The story goes that the owner of a noodles making factory made the noodles with too much starch and made them larger diameter then the noodles specified. They gave them away to their neighbors and that was that. It is super popular noodle in Korea.There seems to be no recipes but the ingredients for the noodles are : wheat, cornstarch, wine,salt, alkali (sodium bicarbonate/Sodium Carbonate). I think they are pressed through a die cutter 3mm in diameter. I hope this helps.
  13. Quick Barcelona Trip

    This is making me want go back to Barcelona again. Thank you so very much. I now having such a serious hankering...
  14. How to tone down habanero sauce?

    Besides adding more ingredients, sweetener, and time to tame the spiciness, you can cook it for longer. The longer the pepper is cooked the spiciness will decrease. I don't know what it will to the rest of your salsa and if you don't mind a more cooked flavor.
  15. This is a stable dish for us for breakfast the Egg and Tomato dish. I skip the sugar even being in Germany the tomatoes are still too sweet to add the sugar. Now it has morphed into a lot of different variations, and everyone we have fed it to has loved it. The soy sauce avocado and tofu, was good also, but we have been eating that since I was a child. I didn't associate it with chinese food more of the fact that family members loved tofu, hot mustard/horseradish/ and avocado, so it was a no brainer to slap it together. It is so interesting. I don't get to eat this often as avocados are more expensive here than in California. The dan dan noodles are good, but they are usually always good. Now if I can convince other people to make it for me on demand. Hmmm sounds like dinner tonight!
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