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chefmd

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Everything posted by chefmd

  1. So we baked crackers. Jiffy mix with peppermint candies used as sweetener and lemon zest for flavor. Baked kale sprinkled on top. Not terrible. Really not terrible. I pulverized candy in Ninja single serve and it came out smelling very minty. Can not find rolling pin, ashamed of myself. Used a bottle of nice wine. Now bottle has bits of dough, I guess it will not be served to anyone other than family. Baked in Cuisi Combi since main oven had chicken roasting in it. Made mess in the kitchen, feeling tired. I can cook multi course dinner and smile all the way but baking for some reason tires me. Measuring the ingredients, flour (or Jiffy mix) flying everywhere, multiple containers dirty at the same time... Tomorrow will make quick bread.
  2. Will post tonight. I am planning to have fun and make mess.
  3. I am very sorry to cause such a negative reaction. I was just going to have some fun cooking and exploring areas that I am not familiar with such as baking. My son and I will cook with the above ingredients, he will NOT use any of the dishes that we come up with in the competition but rather use that as practice. He IS working with group as well. Again, thanks everyone for brilliant suggestions. I am reading a lot of posts on this forum by chefs and amateurs alike asking for help and that what gave me an idea to start this thread. He is not in cooking school, their project will be mostly judged on marketing/business aspect and food is just icing on the cake. Give me a chance to cook, to read about food, to communicate with like minded people and I am happy.
  4. Thanks Lisa Shock. Quick bread is a great idea. Kale quick bread. Yum.
  5. Not sure if Peppermint candy tastes like mint. It is like the fifth taste (umami): the thing in itself. I feel somewhat violated having that and Jiffy mix in my house. Things we do for our children, adult or otherwise. I only care that final product tastes good, it is my son's job to come up with marketing spin. Will bake tomorrow, can not guarantee that final product will be fit for consumption.
  6. I love challenging cookbooks. In fact, I will only purchase (print or kindle) cookbooks that are challenging. Who needs another recipe for tomato soup. I want to cook with acorn four and such. Niche cookbook? Sure. Please keep in mind that there was time when sous vide circulator was not sold in Sur La Table. Good luck grron and can't wait to purchase your book.
  7. Kerry, Now we are talking. Will test drive this tomorrow. Also thinking about Jiffy crackers and kale dip. Any ideas?
  8. Dry aged porterhouse steak from Harris Teeter.
  9. I never did home work with him when he was little. Part of it is that I was a very young mother and part of it was that he never did home work until now. Never mind, I will discuss that with my Therapist. Great idea. Can you help with proportions? Baking is very scientific, need precise advice.
  10. Dear egulleters, I need help. My son has a project in B-school that is food related. Chopped style to be more specific. His group needs to create a dish that includes kale, lemons, and here comes the challenge: Jiffy mix and Peppermint candy. Food can be savory or sweet, cold or hot. It can include other ingredients as long as the cost does not exceed 30 dollars per ten boxes of Jiffy. Judges will include prof's wife, executive chef of The Steak House in town, executive chef of the school's food system, and (possibly) a top exec of Jiffy. I do not bake and I do not use mixes. Two strikes out of three Need Help Desperately. Deadline is Monday, no pressure.
  11. chefmd

    Dinner 2014 (Part 5)

    Flounder with salsa verde and (whatever I have in the fridge) vegetable mash.
  12. Kerry, may be you can make Momofuku Milk Bar Crack pie with freeze dried corn. Here is the recipe in case you do not have the book. I am a terrible baker and live vicariously through baking posts on this forum.
  13. May be this will help http://gizmodo.com/5899481/the-five-most-mathematically-essential-bottles-of-booze
  14. Delicata squash 20 minutes at 300 degrees bake steam. Made into a salad with pea shoots and goat cheese.
  15. "You will never drink alone" is a beer joint. They advertise breakfast for 109 rubles and "home style" dinner for 249 rubles. Russians eat their main meal mid day and call it dinner. Evening meal is supper and it is generally lighter. Breakfast is hearty, almost always includes protein. Talking about food as a hobby instead of simply trying to procure enough food to eat, is indeed, a luxury.
  16. Tuna belly at Whole Foods at a bargain 12.99 a pound.
  17. I was born and raised in Moscow, lived there till 1992. Life was tough. I was one of the natives who were not allowed to the Friendship stores (what an oxymoronic name!). My memories of that time is empty shelves in the stores tempered by the happiness of youth. Area near Yuri Gagarin monument is now super expensive. Center of the city area is beyond expensive. Food choices are only limited by your credit card limit. Nostalgic before Perestroyka food items are few and far in between. May be it is a good thing. I paid tribute to those times by eating the brand of ice cream that was available back then. It is called Lakomka (meaning little gourmet) and is minimally sweet and very fatty which is fine with me.
  18. chefmd

    Dinner 2014 (Part 5)

    King oyster mushrooms with burrata cheese appetizer. Never combined those ingredients before but ran out of tomatoes. Not bad at all.
  19. Sliced onions cooked on Bake Steam initially at 350 degrees but they started to darken too fast. Decreased temp to 300 degrees, much better but some damage was already done. Onions in the middle were perfectly sweet and soft after about 60 minutes. Probably need to cook larger quantity for better results. I added minimal amount of olive oil prior to baking. Interestingly, finished onions tasted as if there was a cup of oil. Toasted few slices of bread in pork fat for a perfect snack. Will make more onions later for french onion soup.
  20. No caviar, too expensive. I can buy some decent caviar in DC area where I live. The stores are called Russian Gourmet. Their website is not the best but here it is http://www.russiangourmet.com.
  21. Prices are all over the map. Supermarket tomatoes are about a dollar a kilo (40 cents a pound). A small container or imported yogurt is 3-4 dollars. Loaf or bread is about a dollar. It is indeed caviar in the refrigerator. Not sure what was going through my husband's head, was too busy to ask at the time. He does gravitate to fast food. When we first started dating he called me a "food snob" when I refused to go to a certain restaurant and he meant that as a mild insult. Now he calls me a food snob as a compliment.
  22. And the view from out Hotel (thanks to my husband's SPG points). Apparently Lenin stayed there too and they still kept the memorial plaque.
  23. Georgian dumplings restaurant chain Chinkali. These dumplings are steamed and very juicy. You hold them by the little stem on top and drink the juice first. No fork and knife. Also spicy Georgian beet salad.
  24. Dinner in a place named "Country that does not exist". They serve dishes from former Soviet republics. All presented on gorgeous Jars ceramics. Cranberry infused vodka shot. Sacivi: georgian chicken in walnut sauce. Recipe can be found on this website http://georgianrecipes.net/tag/georgian-food/ Chebureki again. Manti: Uzbeki dumplings.
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