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DanM

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Everything posted by DanM

  1. My parents will be in Stockholm next week and I want to set them up for a nice dinner while they are there. They are not foodies and do not care for very fancy restaurants, but they do appreciate good food. I was wondering if anyone has recommendations for restaurants that serve high quality, local, traditional fare. Thanks! Dam
  2. Thanks for the referral. Blueberries are in season around here and I just picked a few pounds. I made it today with a few changes. I switched out the pie crust for a whole/multigrain (20% oat flour, 80% white whole wheat) pate sucree. Per your comments about the curd, I reduced the sugar by roughly 1 tsp, per the book, and upped the lemon juice by .25 oz. In the end, it turned out wonderfully and my wife's coworkers ate every bit of it. Thanks again! Dan
  3. I picked up a couple of crocks from Ohio Stoneware. A local sign shop gave them to me for a steal because they were cosmetically imperfect and not suitable for his business. You can find them for less than 30. No lid is needed. I use a 1 gallon zip lock filled with a quart of water. It is enough to weigh down the pickles. I know a guy who bought a 30 gallon stoneware crock made by Ohio Stoneware that he will use to ferment a Belgian Saison. It should be interesting! http://www.ohiostoneware.com Dan
  4. This is one of the stars in my pastry collection. There is a table near the beginning of the book that shows how much sugar and pectin is needed for a given quantity of numerous types of tarts. This table makes this book worth it by itself. Our favorites from the book are the cranberry gallete, chicken pot pie, and chocolate pecan blasts. Dan
  5. The local farmer's market is loaded with fresh greens. This week's haul included, escarole, savoy cabbage, green and red curly lettuce, baby rainbow chard, chioga beets with greens, zucchini, and garlic chives. I am still trying to find something to do with the escarole besides wilted with beans. Dan
  6. Blue Cheese walnut ice cream, anyone? What blue would you use?
  7. With no offense intended, if you can replicate it by doing that, I don't think I want to try it. That doesn't sound particularly tasty to me. I think I'd begin by soaking some flavorful, maybe slightly over-baked or briefly toasted, crumbled oatmeal cookies in part of the base liquid. Then I'd puree it, sieve it and go from there. Maybe boost some of the key and/or favorite flavor notes in the mix to compensate for eating it frozen. A packet of instant oatmeal just doesn't taste like an oatmeal cookie (to me anyway). Disclaimer: I've never tried your idea with the instant oatmeal so if you do and it's good report back and let us know. I'm always happy to be wrong about things I think won't work too well. No offense taken. The flavor does not have chunks of anything. Instead, it has a slightly grainy texture from ground oats. The flavor to me is of oatmeal cookies with a light spice finish. If I was to use cookies, I would probably place them in the food pro and pulverize them instead of the oatmeal. Just to clarify, I was going to add the oatmeal before the freezing process to allow the oats to soak up some of the liquid. Dan
  8. JP Licks in Boston has an Oatmeal Cookie flavored frozen yogurt that seems rather interesting. I think I can replicate the flavor by taking several packages of either brown sugar or spice flavored instant oatmeal from Trader Joes, pulverize it in the food pro, and then add it to a fro yo base. Dan
  9. The last one sounds good. We don't eat pork though. I have some really nice turkey thighs in the fridge. Would that work? The stuffed mushrooms sound good, but would it work with ground turkey? Thanks Dan
  10. This past Sunday was the first week of the local farmer's market. One farmer had some really beautiful log grown shiitake mushrooms. I don't typically cook with shiitakes, so I am at a loss with them. I need some ideas from the peanut gallery on what dishes I should cook to make the most of these mushrooms. Thanks!! Dan
  11. I bought my wife a Lodge cast iron wok as a joke way back when we were dating. She was constantly mentioning how much she wanted a wok. The only problem was that she almost never cooked from scratch. This wok is massive and was a pain for her to store in her postage stamp sized kitchen in her tiny apartment. It weighs 12-15 lbs, which made is quite luggable to move around. As expected, it sat on top of the microwave and was never used... until we got married. The wok is now used 3-4 times a year. I am very happy with the wok. It gets insanely hot, but takes a long time to do so. The best way I have found to heat it up is with charcoal on my weber grill. The rest of the year, it sits in the corner of my kitchen and is used as a fruit bowl. Dan
  12. Malted Barley, Hops, and Water = Beer. This will ferment naturally and become a nice lambic in a few years. Dan
  13. I don't know if it is a new product, but I spotted "Moral Fiber" muffins at Trader Joes. A terrific pun on there behalf. I think we should send a few cases of these to Washington, but I don't think it will make a bit of difference. Dan
  14. Does anyone have a recommendation for an Indian cookbook that deals specifically with, or is largely about chat and other Indian snacks and street foods? Thanks, Dan
  15. The Country Cooking of Ireland was named Cookbook of the Year by The James Beard Foundation. I have not heard of this book and have found no mention of it on this site. I was wondering who has it and your thoughts about it. Dan
  16. I'm a lover of brown rice and try to use it over whit rice when I can. My personal favorite is medium grain from Lundberg. IIRC, part of the preference for whit rice is the cultural connection between white and purity. Dan
  17. My baby and I tagging along with my wife on a week long business trip to Schenectady, just outside Albany. I am looking for recommendations for restaurants in the vicinity that are vegetarian or specialize in fish. I am also looking for good, local food stores, bakeries, pastry shops, cheese shops, etc... so I can pack lunches for myself when I take Abby to the park or elsewhere. Thanks! Dan
  18. I wonder if there are any cross contamination or Health Dept concerns when using/reusing containers like this. I know The Spice House in Milwaukee cannot refill spice jars at their store due to local codes.
  19. I want to bump this thread and see if anyone knows if there have been any good German baking books published in the past 3 years. Dan
  20. Thanks everyone. I am going to order Forschner knives. I found this set on Amazon. http://www.amazon.com/Victorinox-Fibrox-3-Piece-Chefs-Knife/dp/B0000CF99O/ref=sr_1_2?ie=UTF8&s=home-garden&qid=1271102169&sr=8-2. That should satisfy my needs. Dan
  21. I'm drinking Green Tea Mint from Rishi. It really helps with my sore throat.
  22. Please let me clarify... The current knives are useless, worthless, Chefmate POS. They deserve being sent to the dust bin. Dan
  23. Given that they will be used 8 days a year, at most, sharpening concerns will be a future concern. But I will most likely have them professionally sharpened. Regarding Forchner knives. Is there any difference between the rosewood and fibrox series, besides the handle? I also read about Sanelli Knives. They are a bit over my budget, but have good reviews. Dan
  24. DanM

    what is corn

    Corn is maize everywhere else in the world. Corn syrup is a sweetener derived from corn starch that is treated with acid and heat, IIRC.
  25. Although Passover will be done tomorrow, I am officially done with the really bad set of knives we have in our passover set. I am wondering what people recommend for inexpensive knives. I probably only need a chef knife, a carving knife, and a paring knife. My budget is $75 or less. I can (hopefully) reuse the block from the current set, so that is not important. Thanks! Dan
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