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baroness

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Posts posted by baroness

    The Best Modern Corkscrew

    in Kitchen Consumer

    Posted

    I have always used the basic waiter style with no problem but my wife just can't seem to get the strength to pull the cork out. Even with the rabbit style that you like she still finds it awkward to pull up on the handle. I personally find the rabbit design to be way to big for the job it has to do. Recently while searching out a better alternative to keep us both happy I tried the Screwpull like this one

    I find this a very easy and effective method that doesn't take up a whole drawer in your kitchen or bar. Just keep twisting the handle and the screw goes in and the cork comes out. Finally we have a cork screw that we can both be happy with.

    I second the Screwpull recommedation!

    Food Company Propers

    in Kitchen Consumer

    Posted

    King Arthur Flour has amazing customer service, perhaps partially because they are an employee-owned company.

    I received one large order that had a few dirty items in it; customer service figured out that UPS had broken the shipping box and re-packed it. King Arthur replaced ALL the food items in that order, not just those I had called to their attention.

    Using frozen versus fresh spinach

    in Cooking

    Posted

    You don't have to buy those awful frozen blocks anymore.They now sell what I guess you would call IQF bagged spinach.Nice to have on hand in a pinch when you just want to add a bit instead of defrosting a block.http://www.pictsweet.com/our-products/baby-leaf-spinach

    For cooked dishes, the frozen spinach saves much time and effort in washing.

    And washing.

    And washing it again....

    Recipes that Rock: 2011

    in Cooking

    Posted

    The first recipe can hardly be called a recipe at all, but futzing around the web looking for broccoli inspriration, I struck upon Gordon Ramsay's Broccoli Soup,

    The recipe? Boil broccoli florets in salted water for 4 mins. Remove florets to blender with a ladle or two of the cooking water. Blend. Season. Voila!

    Surely a joke, I thought! Satirical commentary on the gullibility and blind slavishness of the food porn-addicted! Broccoli, water and S&P? What, no sweating onions and garlic in butter? No mirepoix? No herbs? No deeply flavoured and of course homemade chicken or vegetable stock?? Deeply skeptical, I tried it as directed, and WOW. Really, really good - clean, fresh and deeply vegetal, in a good way. Course I couldn't help gussying up the serving dishes with gorgonzola and bacon but it didn't really need it. Shocked that it rocked. Gordon, I shall never doubt you again.

    This IS an excellent soup; I've been making it for at least 5 years now.

    ISO: Cheap Ovenproof Dishes

    in New York: Cooking & Baking

    Posted

    TJ Maxx might be an option... I was at the one at 99th and columbus last week and got some pretty decent deals on kitchen stuff.

    Edit - One option that might be interesting is to line the a casserole dish with parchment paper before you prepare them, then pop the casserole out once it's frozen. Then you could give her a pile of panless casseroles and one pan to go with them.

    Or use aluminum foil - regular or nonstick - instead of parchment.

    Recipes that Rock: 2011

    in Cooking

    Posted

    Chicken curry with sweet potatoes (ca ri ga), from Mai Pham’s Pleasures of the Vietnamese Table.

    A warming, savory-spicy-sweet winter stew from tropical Vietnam, this tasted even better the following morning. As a bonus, the recipe is quite tolerant to substitutions. I had been meaning to make this for some time, but never quite got around to it. It will not be long before we make it again.

    Pleasures of the Vietnamese Kitchen includes quite a few other recipes that rock, FWIW.

    Oh, my. Thanks so much for this suggestion--it is fabulous (even without the lemongrass and part of the garnish; I'm trying to cook out of the pantry stock)! I am already thinking of substitutes for the chicken, and other vegetables that would rock with this curry. :wub:

    Gilded Nuts

    in Pastry & Baking

    Posted

    Is this a "trustworthy" recipe? :unsure:

    In my experience, metallic leaf sticks best to a tacky surface - not a nonstick one.

    And you DO realize that most readily available leaf products are alloys, and NOT edible?

    That being said, use whatever is edible and least expen$ive.

    Cooking for college students?

    in Cooking

    Posted

    Lentils and ditalini pasta in a tomato-based sauce is another good one. Cheap, plenty of protein, filling, tasty.

    Substitute chickpeas (canned okay here) for the lentils for another quick and tasty meal. Top with cheese if you desire.

    Rice cooker and cooking different types of rice

    in Cooking

    Posted

    My Sanyo rice cooker has different marks for different types of rice. I mostly make short or medium grain brown rice and find I like to add a bit more water than they call for.

    If you want your rice a bit softer, do add a bit more water than the mark on the pot.

    I adore my Sanyo rice cookerS; they handle everything from quinoa to wild rice and steel-cut oats. They also make a mean bread pudding.

    Loose Tea in NYC

    in Coffee & Tea

    Posted

    TenRen Manhattan Chinatown

    75 Mott Street

    New York City, N.Y. 10013

    Tel: 212/349-2286 Fax: 212/349-2180

    Ten Ren Tea Time New York

    79 Mott Street

    New York, NY 10013

    Tel: 212/732-7178

    TenRen Brooklyn

    5817 8th Ave.

    Brooklyn, NY.11220

    Tel: 718/853-0660 Fax 718/461-9308

    TenRen Lafayette

    138 Lafayette Street

    New York, NY 10013

    Tel: 212/343-8098

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