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pistolabella

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  1. I'm signed up for 2 quiches as a contribution to an office "brunch" tomorrow. We'll be eating around 11:00 a.m.; I arrive at work at 7:30 a.m. and have access to a a fridge but no oven for reheating.My hope is that I can prepare the two quiches tonight , bring them to the work fridge in the morning, and let them come towards room temperature 20 minutes or so before 11:00 tomorrow. I figure if I bake them in the morning, they are still subject to either a) sitting out too long and/or b) eventually ending up in the fridge before 11:00 anyway and then there's just too much out/in and that could make the moisture factor weird.So - I'm looking for tips on making these tonight. I used to make quiche all the time but it's been a few years and I'm kind of nervous, especially with the circumstances. I am guessing I definitely need to blind bake, and choose toppings that don't have a ton of moisture. What are the best cheeses to use? And finally, the best ratio of eggs to milk? I seem to recall preferring quiches with more eggs...like 5 or so, whereas most of the recipes I've been looking at this morning only call for 3. I also would like to use cream instead of milk because that's what I have on hand. For fillings, I was thinking spinach & sundried tomato for one and I'm not sure about the 2nd quiche. What do you think? What are your tips?
  2. Very interesting re: the spoon method, Kim. I'm filing that one away. We put country ham in our greens all year and have it for breakfast a time or two a month, so at holiday time a "city" ham is a real treat. My in-laws order one from Honeybaked and it's delicious, a crowd-pleaser, makes great leftovers and sandwiches. I look forward to it every year, more than the turkey. Leading up to the big day I'm making the inevitable last minute edits to the menu. There will be a broccoli casserole because I'm nostalgic for family I won't be seeing this year, and the dish was always served on their table growing up. I am still doing 2 types of dressing; although I maintain cornbread is king, I know it isn't for everyone and there is something about a good herbed bread stuffing, too. Making my pans of cornbread tomorrow to chunk up and get good and dry. Getting wishy washy about my wild rice "dressing" (casserole). If I opt to stud it with fruit and keep it light, I will be eating it for a week, whereas if I stick to ritual and add the sausage, sweet peppers and cream of mushroom, I know it will get eaten up and it is quite good. At the end of the day, the enjoyment I get from making a crowd pleasing dish overrides my desire to make "just one healthy thing" every year, and I'm not exactly mad about it I suck at making desserts. Thankfully, various members of my husband's family are still on board to bring sweets. We always end up with a Nothing Bundt Cake at every occasion and my word, they are delicious. Highly recommend to anyone with a franchise location in their area, needing to outsource a sweet treat.
  3. Kim, as a very indulged 35 year old only child, I think you're great for hosting again at your daughter's request! I think i will take your advice on not precooking the spinach, and on the eggs. Being able to purchase them ahead takes such cumbersome task off my hands; I hate making deviled eggs. There must be a level in Hell for the mildly ill behaved that sentences one to a lifetime of peeling eggs.
  4. I look forward to the holiday cooking posts every year. I'm going to have to give those gougeres a whirl. I'm going to get a head start on Thanksgiving appetizers and sides that I can freeze. The cornbread for the dressing. Sausage balls using some of the spicy bulk sausage I picked up at Benton's Bacon in Madisonville. The wild rice casserole. Alison Roman's salted butter chocolate chip shortbread cookie dough (great to throw in the freezer). I need a new green thing, maybe a spinach Madeline that will come together easily. Any suggestions? This one is looking good so far: https://food52.com/recipes/74218-spinach-madeline Also - opinions on how long deviled eggs are both tasty and safe in the fridge? I thoughtlessly tagged on a tray of them when I ordered my turkey from Fresh Market - so I will be picking them up Tuesday night. Will I kill everyone I serve them to on Thursday?
  5. Fantastic! Thank you both. My restaurant choices are 100% based upon browsing TripAdvisor and old Eater hot lists. I'm not super-attached to the idea of any particular restaurant so I really appreciate your suggestions of better places.
  6. Thanks for that! Also thanks for tagging weinoo....I didn't realize you could do that on eGullet and solves my conundrum of wanting to ask about the cocktail spots in the Beverages & Libations forum as well, so I will tag a few posters I follow from there... @Rafa do you have any tips on the above?
  7. My husband and I are coming to New York later this summert for the first time and I would love some opinions on cocktail bars and restaurants we're considering. There are obviously waaaay too many interesting sounding places to visit, so these are our running lists...any tips, warnings, or recommendations for something better much appreciated! First the cocktails: Blacktail, Pouring Ribbons, Dead Rabbit, Amor y Amargo, Angel Share, Orient Express, Mulberry Project, Attaboy and we have to hit Death & Co. because their book is really what opened up the world of making drinks for us. I personally think I can live without PDT. Anything I should know or suggestions that would be better? Is the food good at Blacktail as well? Where is Phil Ward working these days? I also want to visit Bemmelman's bar and the Algonquin hotel bar, but more for the history than to sit around for any long period. Also - are there two Angel Share locations, and if so are they distinctly different? For restaurants - I am intrigued by the downstairs / bistro portion of La Esquina; Spotted Pig; Prune; Baohaus; Song e Napule pizza; Claudette; Left Bank; Shabu-tatsu; Monte's Trattoria (anything similarly old-school in the area that you like better?); Barbuto. I'd also like to sample some delicious dumplings if anyone can suggest a quick/fast/cheap place that's good. We're staying at the Jane Hotel, so any other recommendations or tips in that vicinity appreciated.Thank you!
  8. I think there are a few sections that will be salvageable for pulled pork but some parts are already dry and tough as a shoe. I guess we'll work with what we have tonight, and next weekend - I try again! Thanks for the suggestions .
  9. So I had the bright idea to smoke a pork butt in our gas grill. I had read about the method, had everything in place, my grill set up for indirect cooking, thought everything was going great...until just now I realized I was reading the celsius and not the farenheit on the temperature gauge (never used this grill before and just didn't think to check). The pork has been on about 3 hours now. I wondered how it was achieving such a lovely color so "quickly" (was supposed to take about 8 hours. What should / can I do? The internal temp is about 150. I've since turned the heat down and its right around 220. Any tips...greatly appreciated. I feel like a real dummy.
  10. Wellll I hate to be such a tease with the mole making, but last night my husband came down with a horrible stomach flu so there will be no such Mexican cooking project this week. We'll be postponing til next weekend so that he can enjoy as well, and I'll update then. This weekend's project is now to make some good soups for him to have while on the mend. KayB - we're in the Knoxville area. Never know what to *really* expect with the snow forecasts here, but I have a feeling we'll actually see something this time.
  11. I'm a big fan of ryes, and have found that a lot of the typical, readily-available ones in my area are not to my liking - I really dislike Bulleit & Knob Creek, for example. Typically our go-to house ryes for cocktails are, in order of preference, Old Overholt & Rittenhouse - both fairly cheap but packing the "spiciness" i like. I am also big fan of Willet 3 year for both cocktails and sips. Woodford will "do" if I'm ordering a cocktail out, but I probably wouldn't buy it for home.
  12. For some things, I never know when to start a new thread or revive an ancient one that has lots of good input. In this case, my subject is mole, and I found several old posts about mole, and then this post which features plenty of mole as well but seems to enjoy better success and discussion when revived, so here I am . East TN is being told we can expect another last 'bout of winter weather this weekend, so I want to cook something delicious and complicated and cozy. I have had mole and homemade tortillas on my list for ages, so this seems like a good time. I've enjoyed a lot of good mole varieties over the years but never made one (of any type) myself. I've settled on the mole rojo a la Rick Bayless (I've seen it pop up in various places around here), with a little inspiration from a Oaxacan culture blog as well. https://www.thepauperedchef.com/article/my-first-mole-rich-red-mole-with-chicken http://oaxacaculture.com/2012/03/recipe-making-authentic-mole-rojo-in-teotitlan-del-valle/ As the second link references Mexican chocolate with almonds, I'm quite excited because I have a disc of Taza mexican almond chocolate I've been hoarding for no real reason until now. I'm really looking forward to this and will post pics / let you know how it turns out! any tips based on the two recipes I linked? I am going to continue reading over all the great old mole posts i'm finding on eGullet.
  13. Will just be my husband and myself...I think charcuterie (we'll have just received the latest box from our Carnivore subscription) and some good olives for grazing, and a couple of small homemade pizzas when the hunger hits. We use Publix bakery pizza dough balls on an Emile Henry pizza stone, sauce made with Muir Glen fire crushed tomatoes and a wad of fresh basil simmers low until we need it. Toppings consist of whatever needs to go from the Fridge, and possibly whatever's left on the charcuterie board. A nice, sippy Tiki drink or two like a Mai Tai and mayhaps I will make some brownies when the inevitable midgame boredom hits me.
  14. great to know. im goimg to try no soak next time.
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