Shel_B
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Posts posted by Shel_B
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Hi, Doc ...
I dl'd the recipe - very simple. I like that. Thanks for the tip!
shel
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Have you tried:
http://www.nancysyogurt.com/nancys_products/cream_cheese.php
It's a favorite here, along with Gina Marie cream cheese made by Sierra Nevada Cheese Company (http://sierranevadacheese.com/)
If you like cream cheese, these are very good, made without fillers, gums, additives, stabilizers, and all that other stuff. Both are very different compared to Philly and other commercial cream cheese, and are different from each other as well. If you're used to Philly cream cheese, these may take some getting used to - maybe not.
shel
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Kelloggs just announced that they will be bringing back Hydrox for a limited time. Due to popular demand, the cookie will make a comeback for its 100th anniversary. Over 1300 telephone calls and 1000 petition signatures pushed them over the edge...
I'll post a link to the story when it becomes more widely disseminated
Actually, the story first appeared in, I belive, a May issue of the WSJ http://online.wsj.com/article/SB121193695783324733.html
http://money.aol.com/news/articles/_a/bbdp...are-back/143184?
Adegiulio, thanks for your post. It got me looking for information. I always preferred Hydrox to Oreo.
shel
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Cat Cora was a local celebrity here in the Bay Area well before her ICA days.
While she was still at Postino, she was a frequent guest columnist in the Food section of the Contra Costa Times.
And don't forget her stint at Bistro Don Giovanni in St. Helena. She prepared a few great meals for my friends and me.
scb
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Chineses, Koreans and Japanese steam eggs. Usually in a bowl, mixed with water and sprinkled with green onions or other condiments. Its great with, you guessed it, rice.
So I've learned, however, I was thinking about steaming the eggs in the shell and making the equivalent of a boiled egg. It seems that that's doable and gives good results.
Thanks all!
scb
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anybody ever use barley in these same ways.......
hulled barley, pearled barley, rolled barley............
then any arrangement of aforementioned "condiments".......
i have, and there is such a wonderful chewiness.....amazing
I'll sometimes mix barley and oatmeal together ... that's a nice combo. Slice some ripe banana thin and add it to the mixture while it's cooking. The banana melts and adds a nice sweetness and flavor to the porridge. Some good butter added in is also nice.
scb
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So here it is, almost 2:00am, and sleep is elusive. I just boiled up a few eggs, and made a nice, hot cuppa joe. While messing around in the kitchen, a few ideas came to mind, and maybe you have some ideas about them.
First is steamed eggs. Instead of making eggs hard (or otherwise) boiled, how might steaming them work?
Also, instead of making coffee using water, would it work to make coffee using hot - boiled, steamed, scalded, whatever - milk?
shel
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The idea doesn't appeal to me as I dislike my food or drink coming in contact with, and especially stored in, plastic. The boxed wines are stored in a collapsible plastic bladder and are poured through a plastic spigot. As long as I can have a choice between boxed and bottled wine, I'm all for the concept if it really has an environmental upside.
shel
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Thanks for the suggestions and pointers. Much appreciated!
shel
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I've used Pacific Low Sodium Organic Chicken broth a few times. I like it. Never tried any beef broth product.
scb
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I need some beef broth/stock for a few upcoming dishes, but I've no time to make any. What do you recommend in the way of a prepared broth/stock, preferably low sodium. Thanks!
scb
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Recently I made Rick Bayliss' recipe for Mexican Pork Pot Roast http://www.rickbayless.com/recipe/view?recipeID=22 - many yummies! Soon after, a friend brought by some store bought pot roast - not many yummies - it was awful.
Now I want to make a pot roast, and would love a good recipe - something that may be a little out of the ordinary would be ideal, although any tried and true recipe would be welcome. Any ideas?
shel
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Lately I've been making a few dishes using Gypsy peppers, one of my favorite peppers. They are not always available, and are certainly hard to come by in areas outside of Northern California. Red, orange, yellow bells are a reasonable alternative, as is the Corno di Toro ... or so I've heard - I've not tried them yet.
What other peppers might be a good substitute for these peppers?
shel
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I'm looking for a reasonably priced kitchen scale. The requirements and preferences are:
Able to set tare weight;
Weight given in ounces and grams;
Digital would be ideal;
Not too big or heavy;
Available in many designer colors
Any suggestions gratefully appreciated. Thanks!
scb
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These are sweetened ... I'm looking for unsweetened. I did find one source for unsweetened berries, but they are very expensive ($7.50 for 3-oz + shipping) so that's why I asked here.
scb
you could get a pound of organic dried cranberries atwww.tierrafarm.com
or
www.sunorganicfarm.com
each about $12.00 for a pound (plus shipping)
just google organic dried cranberries.....
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Hi Gang - Happy Easter (I think today's Easter Sunday)
I am looking for a source of high quality, organic, unsweetened, dried cranberries that are preferably not treated with any preservatives like sulpher dioxide. I found a source on the net, but they are VERY expensive - about $16.00 for 3-oz including shipping.
Does anyone have a good, reliable source for this item?
Also, anyone have suggestions for drying fresh or frozen cranberries?
Thanks!
shel
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Thanks for all the ideas - soe look wonderful! Sorry for not participating in this thread until now - been dealing with some medical problems.
Kind regards and thanks to everyone!
shel
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Garlic is as Good as Ten Mothers is the title of a 1980 film by Les Blank. And Les was right - garlic is good and good for you.
However, being of little creativity and imagination, I don't know of many ways to prepare garlic, and I'd ike to start eating more of it. I only know about frying, sauteing, and roasting garlic, and I have enjoyed several versions of garlic soup. What other preparation techniques might there be? I'd also love some recipes in which garlic is the star attraction, perhaps more than just a flavoring or seasoning ingredient. Any ideas?
shel
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This morning I was preparing some brown rice. In so doing, the rice is sauteed in a little oil - today butter was used - and then cooked on the stove top in a conventional manner. A fair amount of scum floated to the top in the initial minutes of cooking the rice, something I've not observed before, even when using butter . Today a regular commercial brand of salted butter was used, not the usual unsalted, premium or organic brands of butters that I usually use.
So, can this scum be the result of lower quality, non-organic butter, or perhaps the salt in the butter? Something else? I uused the same, organic brown rice as usual.
shel
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BROWN RICE PUDDING
Margaret Fox, Cafe Beaujolais, Mendocino, CA
5 eggs, room temp
3 1/2 cups whole milk
1/2 cup brown sugar
pinch salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup raisins
1 cup cooked brown rice, cooled
Whisk together the eggs, milk, brown sugar, cinnamon and nutmeg.
Add rice and raisins and pour into a lightly buttered 8-inch square
pan or baking dish. Set the pan into a larger pan (9 x 13 x 2) filled
with water. Bake at 350 deg. F. for one hour. serve warm or cold,
whipped cream is a nice topping.
ULTIMATE RICE VELVET WITH RASPBERRIES & VANILLA SAUCE
1/2 cup plus 1 Tbsp long-grain white rice
1 quart milk
pinch of salt
8 egg yolks
1 cup sugar
5 Tbsp all-purpose flour
2 cups milk, scalded
1 tsp vanilla extract
3 egg whites
1 pint fresh raspberries
Classic Vanilla Sauce (Recipe Follows) Combine rice, 1 quart milk, and salt
in the top of a double boiler. Cook, uncovered, over hot water, stirring
occasionally, until the rice is tender, about 1 hour. Transfer the mixture
to a heatproof bowl. Preheat the oven to 350 degrees F. Beat the egg yolks
in the large bowl of an electric mixer until light. Sift the sugar with the
flour and gradually add to the egg yolks. Beat on medium-low speed for 10
minutes. Beat in the scalded milk. Transfer to the top of a double boiler
and cook over hot water, stirring frequently, until thick enough to coat a
wooden spoon, about 25 minutes. Strain into a large bowl. Add the vanilla to
the egg yolk mixture. Drain the rice and add it to the mixture. Beat the
egg whites until stiff, and fold into the rice mixture. Pour the rice
mixture into a buttered 2-quart souffle dish, and bake 25 to 30 minutes. The
center should be a bit wet. Serve slightly warm, at room temperature, or
chilled, with fresh raspberries and Classic Vanilla Sauce. Serves 6 to 8.
CLASSIC VANILLA SAUCE
3 extra-large egg yolks
1/2 cup sugar
1 1/4 cups milk, scalded
1 tsp vanilla extract
1 Tbsp kirsch
1/3 cup heavy or whipping cream
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Beat the egg yolks with the sugar in the top of a double boiler until smooth.
Whisk in the milk and cook, stirring constantly, over simmering water until
itis thick enough to coat a wooden spoon, 20 to 25 minutes. Whisk in
thevanilla. Cool to room temperature. Whisk the kirsch into the custard.
Beatthe cream until stiff and fold it into the custard. Chill thoroughly
before serving. Makes 2 1/2 to 3 cups. Can add some amaretto to custard.
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recipes
yes my recipe is typical but when something is that freaking good I figure "why mess with it?"
our oysters are insane you are correct ..when it comes to bivalves short of the "Steamers" where I grew up in RI ..I think where I live has the best ... that is one of the main reasons I put up with our depressing miserable winters
the food
I hope ypu don't think I was denegrating the recipe, because I wasn't.
I saw the Penn Cove recipes earlier this morning - some looked to be very good.
It seems that you're rightly proud of the shellfish in your area. I understant - I feel similarly about produce and other items here in the Bay Area.
shel
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olive oil in a pan. get it hot then drop in ..(and do all this fast so have your stuff prepped) .....lots of minced fresh garlic...big handful of chopped up parsley ...crushed red pepper to taste .. ....sizzle for a second or two and then drop in your cleaned mussels cover and let them pop open then a tiny sprinkle of salt and some fresh cracked pepper
now add a splash of good white wine
or sqeeze a lemon over it ...fresh parsley to garnish mix with cooked spaghetti
serve in a bowl with the juice and crusty bread
if you want and often I do ...you can add diced up canned (good Italain) or fresh tomatoes to this
we have some of the most wonderful mussels here where I live!!!!!
Thanks - that's a pretty typical recipe, and a good one. I like the addition of the red pepper.
Yes, you do have great mussels where you are - and wonderful oysters, too, if memory serves me. One of the best oyster stews I ever had was up in your area.
shel
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Well, I don't use this exact recipe, but I make a doughnut bread pudding that everyone who tastes it adores and requests again and again
! Different strokes 
!Kim
Hi Kim,
I've seen doughnut-based bread puddings that look great. However, Paula Deen's recipe seems way over the top and excessive ...
shel
Hydrox lovers rejoice!
in Ready to Eat
Posted · Edited by Shel_B (log)
As was I ...I don't eat cookies much, but when I do I like 'em with a little more crunch and snap. Famous Amos has really gone downhill since Wally Amos sold the company. Big disappointment.
scb