kbjesq
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Posts posted by kbjesq
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I shouldn't admit to this, but many years ago I dealt with a couple of people who were "tofu haters". And every chance they got, they made fun of it and anyone who ate it, especially in front of me, since they knew that I love tofu, it is one of my favorite foods.
I tired of their mindless diatribes and decided to "persuade" them to my way of thinking. I invited them over for lasagna dinner. I made the lasagna with soft tofu instead of ricotta and soy cheese instead of mozzarella.
After they gobbled up the dinner, complimented me heavily on such a wonderful meal, etc., I announced that the entire dish was made with tofu and soy products.
I can still remember the look on their faces!
After they got over the initial shock, they actually lightened up on their anti-tofu crusade.
Still, I probably shouldn't admit having done this, but I felt it was necessary in defense of the world's finest food product! To this day, I don't understand why so many people in the United States "hate" tofu - most of them have never even tried it!
For this reason, I mostly refer to it now as "bean curd". Strange how some people who "hate" tofu, and won't try it, are perfectly happy to be served a dish containing "bean curd."
Perhaps if you serve your niece "bean curd" instead of tofu, she will try it? If not, I say wait a few years. Her tastes will change. I refused to eat shrimp until I was 23 years old (it grossed me out) and now it is also on my favorite food list.
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Sounds much like what I served last week, right down to the bechamel and 100 servings :-)
Your proportions sound find, although you may want to have a quart or two of heavy cream "just in case". The shape of your pans will influence the final amount of sauce needed. Make the sauce a little thinner than usual, too, since you're planning to "hold" the finished dishes.
A sprinkle of seasoned crumbs over the top can help to (a) extend the "good" cheese you buy and (b) hide the dry edges which may come from holding.
Eggs in the bechamel will give the sauce a little more body, and boost the protein quotient.
You ARE going to cook the pasta the day before or way early on the day of, right?
Thanks for the reply! Yes, I am going to cook the pasta the day before. I will make the sauces and assemble the day of service.
You have some good tips and thanks for reassuring me about the sauce quantity. I looked in my cook book "Food for Fifty" and it said to use 6 oz (!) of sauce pp. I don't think that can possibly be correct. I will have some extra heavy cream on hand - that is a very good idea!
Thanks again, wish me luck! (One of my volunteer helpers just cancelled)
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Randi is spot on. I am going to do a bechamel type sauce and give it a new name! Brilliant!
I still would love comments on quantities, though. I have to make enough for 100 ppl to have approx 4 oz. each (as there will be other dishes served, I think 4 oz. pp will be enough).
I'm planning on 1.5 oz (dry) pasta pp, which is about 9 lbs. How much sauce should I make? Is two ounces of sauce pp sufficient? Approx. 2 gallons?
Thanks for the GREAT idea! (Why didn't I think of that???)
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I need to make approximately 2 galllons of alfredo sauce on Saturday. Well, it doesn't have to exactly be alfredo sauce, because I'm serving a large group of folks who wouldn't know the difference between the "real thing" and a knock-off.
Due to budget concerns, I won't be able to purchase high quality parmesan cheese in large quantity (I'm buying some, but am planning to sprinkle the good stuff on just before service). The basic idea for the dish is to provide a tomato and meat-free option for some of the diners. Kind of a riff on pasta primavera.
The other main course offered is a baked ziti with meatballs and standard tomato sauce.
This is a volunteer position for me, and the food is to be served to high school age students at no charge to them. So if any of you have some ideas (especially proportions) on how to best sauce this pasta dish on an economical basis, please share! Note that this dish will be held in the oven prior to service, so I don't want it to be too dry.
Thanks for any takers . . . some days I wonder why I volunteer for these projects!
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Sorry, but aren't Staub Coquette lids already designed to do this without the need for ice?
Yes, and they do just that, with no need for ice. I have several of them. I no longer use my Le Creuset since I've acquired the Staub pots. They are uber expensive normally but I got a bunch on clearance on Amazon and I just love them!
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Also since you said that you would be visiting Oaxaca, be sure to read Nick and Jim's article on Oaxacan food, which was published last summer and can be found here: In Oaxaca: tastes that transcend time
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Check out Nicholas Gilman's website (and buy his book). You will find answers to all of your questions and the most up-to-date information available on both fine dining and street food. His website (blog) is here: Good Food In Mexico City Blog
Even Rick Bayless recommends Nick's book. It's the ultimate guide to street food in Mexico City. Have a great time. I'm envious!
ETA: You will also find additional restaurant reviews at Nick's other website, which is here: Good Food In Mexico City
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Just popping in (ha ha) to note that I made my seventh double batch last night. My word, I cannot keep this stuff in the house! Everyone that I give it to calls back demanding more! I cannot thank Jaymes enough for this recipe. Caramel corn is definitely going to become an annual tradition at our house.
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I made four batches of Jaymes' recipe last weekend. I used (raw) mixed nuts (cashews, pecans, walnuts, almonds and macadamia nuts). I mixed the popcorn and the nuts in large, disposable steam table trays and then poured the caramel mixture over. It was easy to mix in the large trays. Followed the directions to bake and stir, etc.
When cool, I put the caramel corn into cellophane bags and gave them away. I already have people calling and demanding more. This receipe is truly amazing - and I don't like caramel corn in general and have never made it before!
Thanks Jaymes, for sharing this recipe. I didn't feel like making cookies this year and your recipe is fun, easy and delicious!
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I'm having 16 ppl for my ex-pat Thanksgiving in Canada. Its also my spouse's bday so I'm making a salty/sweet cake from a bakery in Brooklyn. I might add a pie for the older folks who think pie is traditional for Thanksgiving( even though they're all Canadian and its American Thanksgiving).
I'm buying my turkey tomorrow in MI. They're a lot cheaper there than here. I'll probably buy an extra turkey breast too.
I have to figure out the rest of the menu. I just hope the weather holds out so people can get here.
My tentative menu for 26 is below. Everyone has their own "must have" thanksgiving item, so the list just keeps getting longer . . . .thankfully we have many big eaters so hopefully we won't be stuck with leftovers for a week. Randi, I hope that your guests arrive safely and hungry!
Shrimp and Lobster Bisque
Mixed Green Salad, Blue Cheese Crumbles and Bacon, Herb Vinaigrette
Maple-Glazed Grilled Turkey
with Giblet Gravy
Family Stuffing Balls
Garlic Mashed Potatoes
Oyster and Cornbread Stuffing
Roasted Butternut Squash, Turnips, Carrots and Apples
Baked Sweet Potato Casserole w/praline topping
Acorn squash with molasses
Grandmother’s Baked Onions stuffed with Spinach
Collards
Baby peas and pearl onions in butter
Corn Pudding
Cranberry Sauce
Cloverleaf Rolls/Pumpkin Bread
Lemon meringue ice cream pie in toasted pecan crust
Pumpkin Pie
Sweet potato pie
Mincemeat pie
Apple Pie
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I must say I'm not a big fan.
I can see why. Even the advertising photo can't make that sandwich look good. Perhaps if they used wheat bread it would be more appealing.
However, there is nothing wrong with putting potato chips on sandwiches. In fact, growing up in New England, it was very common, especially on tuna salad sandwiches, to include a few chips (especially the ruffled style).
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Well I watch the Aussie version seeing as that's where I'm from but back in the days, when I had cable tv, I used to watch the British version too.
Anyhow, I've been checking out their website for awhile now, collecting recipes and whatnot, but never got around to actually testing them.
My big Q is: do the recipes really work?
I have no idea if any of the recipes work, but I sure miss the show. (It's not on the air anymore where I live). It was a serious hoot!
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I had lots of compliments and 6 take-outs. I heard those same 2 ladies talking amongst themselves. I'm sure they were complaining about something.
Woot! Compliments, my dear! The two old crabs were probably complaining that others were complimenting you!
PS That chicken parm looks really good, and I'm starving right now! Could you fed ex some leftovers to FL?
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I got mine at the Cajun Butcher Block (pretty sure that's the name). I think they do mailorder.
I've ordered 2 from the Cajun Grocer and they were both surprisingly good and I was very pleased with the prompt delivery. They have several stuffing choices - I ordered the seafood jambalaya. Hope you have a lot of guests, because it is A LOT of food!
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Also put a bowl (uncovered) of ground coffee in your fridge., leave for at least several days.
Also put crumpled up newspaper, sprinkled lightly with water, on each shelf and leave for at least several days.
And of course the baking soda, but I think the coffee and the newspapers will have a better effect on seriously bad odors, although it will take several days to be effective.
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Here's the lea, I mean beef. So, so overcooked.
Anyone who says that meat is undercooked should be locked up in a mental ward.
I agree with the other comments upthread - you are stuck with a bunch of complainers. They will never be happy, because they are too busy finding things to be unhappy about. It's sad.
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Walmart in Vero Beach, FL, 10/23/08
Maine Lobsters $12.99/lb. (not sure what size, they looked like 1.5 or so)
I remember back in 1986, I was living in NH and Hannafords (was it called "Sun Foods" back then?) had lobsters on sale - all sizes - for $3.99/lb.
We bought one that was over 10 lbs, and I was totally freaked out when I figured out how old the thing had to be. Plus it was a devil to cook - used a 20 qt stock pot to steam it and had to forcibly keep the lid on for the first couple of minutes. A 10lb lobster has some strength, let me tell you. We probably should have killed it, cut it into parts and cooked it all separately, but we were young and didn't really know what we were doing in the kitchen. I still feel bad about it. If only lobster didn't taste so darn good.
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I predict that the seniors will love the meal, but no one will compliment Randi. Apparently these people are incapable of acknowledging good food and/or hard work. Sadly, for them, and for Randi!
PS The sympathy card thing is very odd, indeed.
PPS I predict that someone will complain about the homemade cranberry sauce, and that all the jello salad will be gone in a flash but no one will tell her how much they enjoyed it.
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The menu above was just a sample menu. I dont have to pick those, rather I need to come up with my own. Those were suggestions so I'd know what type of food they were looking for.
Here is the SAMPLE Menu I sent. I'm looking for more options as I spoke to the client yesterday and I told her I'd give her a few more choices. They dont need anything vegetarian.
Apps
1.Mushroom and goat cheese strudel made with shredded filo pastry, roasted garlic aioli
2.Pan seared scallops w/ wilted spinach, watercress and orange salad
( scallops can be omitted) or warm spinach salad w/ bacon dressing.
3.
Butternut squash soup w/ sage, parmeasean cheese and pancetta frico.
4. Italian Caesar Salad with Polenta Croutons
Entree's
Parmesan crusted turkey scallopini w/ corn whipped mini red skin potatoes
Lemon thyme vinaigrette w/ red onion marmalade
2.Pork tenderloin medallions with dried cherries and a rosemary port pan sauce ~ served w/ whipped sweet potatoes and seasonal vegetables.
3. Chicken Cacciatore~ served with smashed parmesan potatoes and rosemary foccacia.
1.Mini Tuille of filo pastry w/ lemon curd, berries and whipped cream.
2. trio of mini desserts~ choc. Pot du creme, lemon tart and mini vanilla cherry cheesecake.
3. Black forest waffles w/ vanilla bean ice cream
4. Banana Cream Pie with Caramel Drizzles and Chocolate Sauce
1. spinach and portabella lasagna rolls w/ bechamel and marinara sauce.
2. Fall Risotto w/ wild mushrooms and late harvest tomatoes
3.
Indian-Style Curry with Sweet Potatoes, Eggplant, Green Beans, and Chickpeas served w/ basmati rice and naan
4. pasta w/ mushroom, peas and Camembert.
Notice I stole the menu the chef served us at the cook's meeting. I thought it would work well here.
The Pork is a CI recipe( I've made it numerous times). The ceasar salad and chicken cacciatore is from Giada( its very good too).
All of those sound good but I'm worried about your $40/pp cost . . . factoring your time and the cost of the ingredients, some of these sound like you'd be losing money or working for free. (I'm sure that you've done the math, though!)
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Hmmm... I somehow missed that part about the "English food theme". So disregard my completely off base reply above.
How about a small piece of toasted, buttered bread topped with a bit of Branston pickle, a bit of peppery salad greens and a piece of Stilton. Ploughman's Lunch on a spoon. Or you could bake pieces of sausage and onion in Yorkshire pudding batter in mini muffin tins or small half sphere molds. Make a gravy with a bit of English mustard and Worcestershire added, put some in the spoon and top with the baked bit. Toad in a Hole on a spoon.
Cool! Both of these would be do-able. How would the yorkshire puddings hold up during transport? I always thought they had to be served "immediately" but confess that I am no expert on yorkshire puddings or English food!
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I like the rolled chicken suggestion. There's a great selection of rolled chicken breast dishes in the ATK family cookbook. I've made several of them and they are all good. Plus it is recommended that they be made ahead of time and refrigerated from a few to up to 24 hours, so that would make it easier on you at service time. I would serve with rappini if you can find it (and it's not too expensive, it is VERY expensive here), otherwise other sauteed greens. As a garnish, I would do a 1/2 stuffed tomato, run it under the broiler at the last minute. People love those. Drizzle with EVOO just before plating.
For the first course, I would like the bean salad suggested.
The desserts suggested sound a little less than decadent to me - you have many recipes for wonderful desserts and I would choose one that you know and love. (I made your black magic cake last night for the kids at the homeless shelter, they will get it tonight after work and they will love it - as does everyone who tries it!!!)
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All the food must be able to be eaten standing up and the patrons are generally not known for being adventurous eaters.
Remember the OP said these ppl are not adventurous eaters. I think foi might be too adventurous.
In this small town, I don't even think there is a market that would sell it!!! I live in a culinary wasteland - no kidding. -
There's a pretty interesting idea here: swordfish and cherry salsa on spoons.
Something like this, I could make ahead and transport and plate on-site.
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How about a version of baked beans on toast? Cook some beans ("baked bean" style) -- a little spoonful of beans, with a little triangle of toast on top.
Another idea would be bangers and mash. Cook some bangers and cut them on the bias. Lay a slice in the spoon and top with some mash -- if the spoons are heat-proof, you could run them under the broiler.
This is do-able and a great idea. Love beans. The folks around here would be comfortable with this dish and it would be very cost effective!
Unfortunately, I will not have access to a broiler or any other kitchen equipment on-site, so some of the other suggestions will not work for this event.
I have to make everything at home and then transport (about a 10 min. drive) and assemble on-site. I will have help on-site to do assembly, but not in the form of experienced cooks/chefs. They will be volunteers who can be counted on to follow simple directions but that's about it.
Now I suppose everyone is wondering why I volunteered for this job!
It's the challenge . . . and the reward when someone comes up to me and says that they enjoyed the food!
Drinking vinegar...new to me
in Elsewhere in Asia/Pacific: Cooking & Baking
Posted
This is quite an interesting thread. I thought that I was the only one who occasionally craves vinegar. For me, though, I just take a swig right out of the bottle. I don't bother making it into any kind of drink. My favorite vinegars to swig are rice vinegar, apple cider vinegar, coconut vinegar, and balsamic. I don't ever get a craving for wine vinegar or white vinegar.
My family thinks that this is a strange habit. I didn't know that I was improving my health! I just love the way it tastes and I get a craving for it every now and then.