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furzzy

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Everything posted by furzzy

  1. furzzy

    The Terrine Topic

    My German is far from being enough to translate, but Google did a reasonable good job. Good enough that I really think I'llbe able to try this. Thanks...looks fabulous!
  2. furzzy

    Keeping feta fresh

    Sorry - wish it had helped.
  3. furzzy

    Keeping feta fresh

    Thank you, nickrey. What an excellent & complete explanation. Now I actually understand the 'why' as well as know the 'what.' I like that.ETA one more question: If I use part of the mozzarella, then vacuum pack it with a little fresh/filtered water, will it keep longer, or is it 'on the clock' from the time it's first opened? My vacuum sealer is a FoodSaver.
  4. We had a Family Gathering Saturday. The desert was from an idea on the KAF blog: Used 4 oz. jelly jars, graham cracker crumb crust (w/cinnamon & nutmeg & lots of buttah), and Mother's friend's refrigerator cheesecake recipe. Topped w/Williams-Sonoma's jarred cherry pie filling.
  5. Fresh, really fresh, fish & seafood. By fresh, I mean I actually saw the fish alive within the hour before it was cooked, or I saw the live seafood go into the pot (or whatever). The green beans at Cooper Island Beach Club that are so good we have them with the meal, and then for desert.
  6. Now that it's been a while since Rick went to NOLA and Gale doesn't spend much (if any) time at TRU, I'd like to revive (bump) this thread by asking who's been there recently & how was the experience & the food, etc. We haven't been for ages but had recently mentioned that we hadn't & should. After reading the later art of this thread, I'm wondering.
  7. furzzy

    Keeping feta fresh

    nickrey I use brine to keep feta, but fresh water for mozzarella. Should I be using brine for mozzarella for the same bacteria reason?
  8. furzzy

    Potato Salad

    Thanks. Looks like something I want to try.
  9. furzzy

    Dinner! 2013 (Part 3)

    I've been just dying for some zucchini blossoms, but they haven't hit our farmers' markets yet. Do you stuff yours? if so, with what?
  10. Funny, I normally think first of savory...fish mousseline quenelles? But then, I was culinary, not patisserie.
  11. furzzy

    Onions with ... ?

    I do something sort of like this, both as a quiche (not closed, just a bottom crust), and a sort of frittata thing (but only baked, nothing on top of the stove). But in both cases, I add a custard overall.I'm interested in how it comes out without the custard. Does the melting cheese hold it all together? Isn't it very dense without the custard? The cheese hold it all together in there, no need for custard, and the onion and the juices from the ham keep it from getting too dense, in fact, the texture of it is quite amazing. The ham I use is simple cooked ham, but I'm sure smoked ham would do the trick too. The cheese is regular gouda, but I am sure all sorts of good cheese will do.Thanks for the info & the idea. I'm going to try it.
  12. furzzy

    Potato Salad

    Katie Meadow You are not alone. So much of everything seems to be overdressed these days. That's why so many people ask for salad dressings 'on the side,' I think. basquecook Proof once again that a few simple ingredients, expertly combined, are The Best. I'd bet the reason people asked was because they couldn't figure out what the "secret" was since it was so simple. Soba Wondering the same thing as Jaymes. Also, whether the beets are roasted or pickled?
  13. Haven't tried this yet, but I never thought of putting any choice of cured ham product on it. A little different take on a Cordon Bleu plus tomatoey sauce. Interesting.
  14. Made this sandwich bread yesterday. Used Bob's Red Mill 10-Grain Hot Cereal & KAF White Whole Wheat flour. Hubby said it was one of his faves ever. ETA: I slashed the top & put the tiniest bit (ha!) of butter in it before baking.
  15. Wow!! Way more than just acceptable. Wow! Coming from you, Ann, that's quite an honor. As I said before, everything your post is amazing.
  16. Couldn't see the ship...too old, I guess. But the Meat House....hilarious!!!!!
  17. Sounds like nachos with Fritos instead of tortilla chips. Add some meat & make it "supreme"
  18. And here's the crumb. I've just started baking again after several years' hiatus because of health. So I'll call this acceptable for the first try back. :-)
  19. Not sure where to post this...just pulled these out of the oven. They're still crackling! I don't have a steam injection oven. I bake the baguettes on a Fibrament stone set in the very bottom of my oven, no rack. At first, I throw roughly half a cup of water into the oven right over the baguettes, every 3 minutes, three times. The amount of steam give me amazing spring, and by throwing it right onto the dough, it keeps it wet enough to allow the spring. We don't prefer them quite so dark as they properly should be, so that's why the color may not suit some.
  20. furzzy

    Homemade Pam

    HungryC & Twyst, I'm with you. On all things cooking: butter, clarified butter, duck fat, pork fat (both bacon & pure rendered leaf lard), schmaltz, caul fat, and occasionally real suet. Well, I use some organic oils: olive, rapeseed (canola), peanut, grapeseed, safflower, etc...but always organic.
  21. furzzy

    Homemade Pam

    How does one use potato peels to season a pan?
  22. Would you be good enough, please, to tell your process?
  23. This isn't really ways to use pickled beets, but to make them. As many things have become more difficult for me to accomplish, roasting & peeling beets being one of those things, I've come to using the cooked, peeled, vacuum packed little beets from Trader Joe's. they're great for anything one would use beets for, including pickling them.
  24. The video posts the temp as 180ºC as overlaid text for a few moments when the chef held his palm over the pan to "feel" how hot it was. Well, that's pretty darned hot. I missed the overlay you mentioned. Of course, they do set very quickly in the videos. Again...does anyone have one of those pans? PDon't really know why I'm so into this, since I doubt I'll ever actually try it. It's just a new thing, so I want to know all about it.
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