Shel_B
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Posts posted by Shel_B
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Well, let's bump this up and see where it goes ...
I would like to play around with making this spice mixture. Various sites on line have recipes, and they vary widely. Certainly some of these mixtures could be a good starting place. However, I'd like to get some suggestions here, where there may be some who have had hands-on experience blending their own mixtures.
Looking at the on line recipes, it seems as though I have many, if not most or all, of the more commonly referenced ingredients, and anything that's not here can surely be easily obtained.
All suggestions are welcome, including recipes with proportions, techniques, and, of course, some discussion. Thanks!
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18 minutes ago, robirdstx said:
Lightly toasted and buttered homemade English muffin
I like the texture of those muffins. Over the years I've tried making English muffins two or three times, and never got the texture right. Can you provide the recipe and technique used? Thanks!
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I received and skimmed through the magazine yesterday, and my first impression resulted in a big shrug. However, I wasn't feeling well, suffering from a severe cold, so I'll take another look when feeling better.
That said, I like the concept of the magazine and web site, bringing what might be considered non-traditional recipes and cooking ideas to the readership. That might be a hot idea in many places, but here in the San Francisco area, it's old news. Nothing in the publication jumped out at me and said "Go shopping and get cooking," although I did like the cole slaw recipe even though it's nothing really new here. I guess I just like cole slaw, and there were some interesting and proven (again, not new) preparation techniques used. I like new, innovative, and creative ideas for technique ... hopefully, when I read the issue in depth, I'll become more enthused.
I agree with DDF about the font ... a bit small for my old eyes and not one that I particularly like. That there are color pics as opposed to CI's B&W images is a plus. Color always enhances cooking (and other) magazines. However, I do like CI's cover artwork a lot more than the covers on Milk Street.
I'm tempted to subscribe just to see where this new publication goes, and if it stays true to it's stated premise. OTOH, I may just use the web site for recipes and ideas. IOW, I'm on the fence and hoping that the magazine lives up to it's promise and potential. $20.00 ain't too much ... I just spent more than that for a few 1/2 pound bags of coffee beans at Peet's.
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3 hours ago, shain said:
Although it counts as dinner, hummus obviously should to be eaten before noon, and definitely not in the evening
Please explain this comment. It makes no sense to me. Why should hummus not be eaten before noon or in the evening? What time frame defines "evening" in your part of the world?
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32 minutes ago, blue_dolphin said:
I picked these hot & spicy dill slices from the "what's new" shelf on a recent TJ's visit.
They are not super hot and I'm sure they don't hold a candle to anything that our eG preservers turn out but they're nicely crunchy with a bit of a kick and I've been enjoying them.
Thanks for the heads-up. I'll check them out at my next visit. I sometimes want just that sort of pickle.
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3 hours ago, blue_dolphin said:
Ah, I use less than half that amount of water if I'm wanting starchy water.
Coincidentally, I was looking at This Recipe on Serious Eats earlier, and they showed making the spaghetti in a skillet, with, obviously, very little water. A comment was that the extra starchy water contributed to making an excellent sauce. So, there you have it ... less water than even I was using.
Interesting how things have changed. It was always important to use lots of water, now we are using a minimal amount of water.
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2 minutes ago, blue_dolphin said:
This.
If I know I'm going to want pasta water for sauce, then I make sure to cook it in the smallest possible amount of water. I often use that brand and it seems to work fine.
I usually cook a single serving of pasta in one quart (or less) of water ... I don't measure precisely, but, in any case, I sometimes want starchier H2O than I get.
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I understand the dynamics of using the pasta cooking water to
add starch and substance to various pasta sauces.
However, I often use this whole wheat pasta which doesn't
put as much starch into the water as more conventional pasta.
What might be a good way to add some starch to the water? Thanks!
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Chris Kimball presents a 12 course dinner based on Fannie Farmer's 1896 cookbook, the Boston Cooking-School Cookbook. Dishes were prepared in Kimball's Victoria-style kitchen over a huge wood-burning stove. Watch how recipes were tested and prepared, with everything made from scratch, including making gelatin, working with calves' heads, and recreating recipes using 100+ year old tools. This is a fascinating look back to an exciting time in the United States ... hope you've got a Netflix subscription.
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This afternoon I threw together a little vegetable soup. I added 1 tsp of Diamond Crystal kosher salt while sautéing the mirepoix. A quick taste suggested that would be enough salt. Well, when the soup was finished, it tasted too salty. The extra salty taste may have come from the chicken stock I used (I'll have to check that later). However, I'm wondering if there's a way to reduce the saltiness - maybe drain some liquid and replace with water or some other less salty liquid. That would probably require adding some additional herbs and spices, but that's doable. Can you think of another way to accomplish the task?.
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On 12/12/2016 at 2:10 PM, MelissaH said:
That looks delicious. Would you be willing to share your recipe?
Yes, I, too, would love it if you'd share the recipe. The soup looks to be quite hearty ... yumm!
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I don't know why I didn't think of some of our excellent local bakeries. Sheesh!
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For our annual holiday dinner, I've been requested to bring some dinner rolls. I am not going to bake them, rather, I want to use some frozen or otherwise prepared rolls. What brands should I look for? I think Cook's Illustrated recommended frozen Peperidge Farm rolls, but I'm not sure they are available here in the San Francisco area.
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That may be, however, I have tried the peppers from various (not all) sources, including Penzys and Spice House, and have found there to be differences, some subtle and some not-so-subtle. I much prefer the Aleppo pepper I got a couple of years ago. In any case, here's a pepper that seems to be worth trying.
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We're all aware of the tragedy in Aleppo, but this is not the place to discuss it. Another (albeit smaller and less important) victim has been Aleppo pepper. I was lucky in that I was able to get a couple of bags of vacuum packed Aleppo pepper before the situation in the area became untenable. However, these bags shall not last forever. I'll be ordering this pepper very soon.
Check out the recipe for the Aleppo pepper roasted pork with shallot
vinaigrette too.
http://www.bonappetit.com/story/red-chile-flakes-bukovo-daphnis-and-chloewww.bonappetit.comA mildly spicy chile flake that we sprinkle on pizza, pasta, popcorn—okay, everything. -
Ranch 99 is a smallish chain with a few stores in several western states.
Here's their recent flyer for our area:
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On 11/25/2016 at 6:10 AM, lindag said:
I [...] pull all of them out of the paper and throw them directly into the trash.
Don't you have a recycling program in your area?
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A short while ago, I requested a free sample of their current issue, and it arrived yesterday. This evening I got comfortable on the couch, put my feet up, and looked forward to enjoying a pleasant peruse of the content. It was a disappointing experience. The entire content was in black and white, with a complete absence of color for the images and illustrations. There was really nothing to distinguish one page from another, nothing to grab the eye and lead it to an article or a recipe. The bland and monotonous nature of the magazine was quite the soporific. This is not a publication to which I'd care to subscribe. Do they have an art director?
The content was similar to the layout - boring and uninteresting. The recipes were not at all inspiring, not a one made me want to check my cupboards, grab some ingredients, and start cooking. To be fair, there were a couple of techniques that looked to be worth trying, but most of the techniques (never mind their presentation) were nothing new even though they seemed to be hailed as a "new discovery."
I think they wanted $24.95 for a six issue subscription. Not worth the $$$ IMO.
Oh, one other minor annoyance. In order to subscribe or cancel the order, I'd have had to supply my own postage - no prepaid envelope.
FEH!
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Nice and convenient ...
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On 2/5/2015 at 2:21 PM, kayb said:
I buy the three-pound bag of peeled garlic cloves at Sam's; there are no Costcos in Arkansas. I poach mine in olive oil until they're tender, then ladle them into a plastic tub with a tight lid, covering them with the olive oil. Use them for anything i'd use any kind of garlic for. I don't care for the taste of uncooked garlic, as in a dressing or such -- it has a metallic taste I just don't like. But this stuff? Astounding.
Do you refrigerate or freeze the garlic? In any case, how long does the garlic keep? Sounds like it may be a solution to my problem. Thanks!
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57 minutes ago, btbyrd said:
This spatula
is a close to ideal tool for getting product out of the bottom of a blender jar. (Edit: Other colors may be cheaper. Check out other colors if you're looking to save a couple bucks.)
This spatula has been mentioned several times on eGullet. I suspect it's quite popular. Thanks for the reminder. I've been meaning to put it into my cart for some time. The white and the green spats are about $2.00 less expensive.
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I like to make an avocado dressing, especially for spinach leaves. I use one just barely ripe avocado (i.e., not to soft, no brown spots), some fresh squeezed orange juice (Valencia when possible), a little bit of pressed garlic, and a smattering of Diamond Crystal salt. I mix it all together until I get the consistency I want, taste and adjust seasoning, and then pour it on the leaves.
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1 hour ago, blue_dolphin said:
There was a nice interview with Vivian Howard, about the book on Heritage Radio's The Food Seen podcast earlier this week. You can listen here.
Thanks for posting the link. I'm listening to the show as I type.
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6 minutes ago, IowaDee said:
Just read an article on Thrill List under the Food & Drink heading about what happens to a restaurant after Fieri visits and films a show. Interesting and a bit surprising.
Can you provide a link? More details?
is a close to ideal tool for getting product out of the bottom of a blender jar. (Edit: Other colors may be cheaper. Check out other colors if you're looking to save a couple bucks.)
Dry Mustard Powder
in Cooking
Posted
The only dry mustard powder I've tried has been Coleman's, and it's pretty hot. Are all dry mustard powders similarly hot or are there milder brands?