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lindag

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Posts posted by lindag

    Salad 2016 –

    in Cooking

    Posted

    On 12/21/2017 at 4:24 PM, chefmd said:

    Slaw made with radishes, cauliflower stalk, carrots, celery, brussel sprouts.  Dressed with lime juice and mayo.  

     

    Wow, now I wish I'd seen this before I went to the store

    Smart Speakers in the Kitchen

    in Kitchen Consumer

    Posted

    31 minutes ago, JoNorvelleWalker said:

    I have six Echo devices but so far have not found space to place one in the kitchen.  So no culinary applications for Alexa, unless it counts asking Manathu-Vorcyon (my Roomba) to pick up bread crumbs from the floor.

     

    My Echo sits in the pass-thru between the kitchen and family room.  I've had it for a couple of years but have only really used it as a multi-timer.  And, I'll admit to swearing at it many, many times; it can be super annoying.

    • Like 2
    • Haha 1

    Snacking while eGulleting... (Part 3)

    in Food Traditions & Culture

    Posted

    2 hours ago, Thanks for the Crepes said:

    I bought a jar of Nutella for my nephew and niece when they visited. There is a lot of oil in it. There's nothing healthy about it, and the chocolate flavor doesn't come through over the oil to me. Don't get me wrong. I'm game for the trashiest food imaginable if it tastes really good to me. Nutella doesn't do it for me either. I hear the European formula is different, better and I'd love to give that at least a try sometime.

    The one time I tried Nutella it affected me the same way.  Kids love it but I don't.

    Dinner 2018

    in Cooking

    Posted · Edited by lindag (log)

    • I've had a beautiful head of cauliflower flower waiting for this recipe:

    Tonight's the night.

    Sorry, can't get the link to work but it's White cheddar cauliflower gratin.

     

    • Like 6

    Dinner 2017 (Part 6)

    in Cooking

    Posted · Edited by lindag (log)

    Inspired by a Cooks Country recipe tonight's dinner will be Arroz con pollo.

    My stores didn’t have any cubanelle peppers and my thighs are boneless, I subbed  an Anaheim for the cubanelle.

    I've done the prep work and am enjoying my pre dinner cocktail(s).

     

    Arroz con Pollo (Rice with Chicken)
    1 cup fresh cilantro leaves and stems, chopped
    1 onion, chopped (1 cup)
    1 Cubanelle pepper, stemmed, seeded, and chopped (3/4 cup)
    5 garlic cloves, chopped coarse
    1 tsp ground cumin
    ½ cup mayonnaise
    3 ½ Tbs lemon juice (2 lemons), plus lemon wedges for serving
    Salt and pepper
    6 (5- to 7-ounce) bone in chicken thigh, trimmed
    1 Tbs vegetable oil
    2 cups medium-grain rice, rinsed
    1 Tbs Goya Sazón with Coriander and Annatto
    2 ½ cups chicken broth
    ¼ cup pimento-stuffed green olives, halved
    2 Tbs capers, rinsed
    2 bay leaves
    ½ cup frozen peas, thawed (optional)
    Adjust oven rack to middle position and heat oven to 350 degrees. Process cilantro, 1/2 cup onion, Cubanelle, garlic, and cumin in food processor until finely chopped, about 20 seconds, scraping down bowl as needed. Transfer sofrito to bowl.
    Process mayonnaise, 1 1/2 tablespoons lemon juice, 1/8 teaspoon salt, and 2 tablespoons sofrito in now-empty processor until almost smooth, about 30 seconds. Transfer mayonnaise-herb sauce to small bowl, cover, and refrigerate until ready to serve.
    Pat chicken dry with paper towels and sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper. Heat oil in Dutch oven over medium heat until shimmering. Add chicken to pot skin side down and cook without moving it until skin is crispy and golden, 7 to 9 minutes. Flip chicken and continue to cook until golden on second side, 7 to 9 minutes longer. Transfer chicken to plate; discard skin.
    Pour off all but 2 tablespoons fat from pot and heat over medium heat until shimmering. Add remaining 1/2 cup onion and cook until softened, 3 to 5 minutes. Stir in rice and Sazón and cook until edges of rice begin to turn translucent, about 2 minutes.
    Stir in broth, olives, capers, bay leaves, remaining sofrito, remaining 2 tablespoons lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper, scraping up any browned bits. Nestle chicken into pot along with any accumulated juices and bring to vigorous simmer. Cover, transfer to oven, and bake for 20 minutes.
    Transfer pot to wire rack and let stand, covered, for 15 minutes. Fluff rice with fork and stir in peas, if using. Discard bay leaves. Serve with mayonnaise-herb sauce and lemon wedges.
    Servings: 6
     
     
     

     

     

    • Like 3

    Lunch! What'd ya have? (2017)

    in Cooking

    Posted

    Today's lunch will be a braunschweiger sandwich but right now I'm enjoying a Saturday morning Bloody Mary.

    I've looked high and low for liverwurst but there doesn't seem to be any in these parts...next best choice was the braunschweiger...I confess I don't know the difference.

    • Like 1

    Thrift Store Ethics

    in Kitchen Consumer

    Posted

    I have a good friend, who happens to be a millionaire, who used to volunteer at a thrift store.  While he didn't attach prices to items he would sort the items and when he saw something he wanted he'd hide it under piles of stuff so he could retrieve it and buy it before someone else could find it.  While I guess he wasn't dishonest I always thought it was borderline tacky.

    he could afford anything he wanted, why take away from someone else?

    i don't know, but I suppose it could have been the general mindset of the other workers as well.

    • Like 2

    Menus for Christmas Dinner 2017

    in Cooking

    Posted

    6 minutes ago, suzilightning said:

    Well the turkey breast is thawed and will be removed from the frame to be dry brined for the next 24+ hours in the fridge.  Bones will go to make stock - especially as the outdoor freezer is working right now.

    Thawing some sage sausage to go into the dressing.  Baked sweet potatoes, young multi colored carrots and peas.  Oh, yeah and that canned cranberry sauce.:D

     

    Outdoor freezer?  How does that work in NJ?

    The Dungeness crab topic

    in Cooking

    Posted · Edited by lindag (log)

    The crab meat I bought in an 8-oz. can was Boss brand,  It says the crab is from Asian waters and is called Portunus Pelagicus.

    The print on the can was so tiny I couldn't read it til I got home and used a magnifying glass (seems to be the norm these days - does the whole world have 20-20 vision except me?)

    It did not have the clean taste and smell of fresh Dungeness.

     

    Bread knife recommendations?

    in Kitchen Consumer

    Posted · Edited by lindag (log)

    4 hours ago, JoNorvelleWalker said:

    I had come to realize my trusty Wusthof 8 inch was no longer cutting it.  OK for a baguette perhaps.  Unfortunately these serrated knifes with pointed tips are no longer in the Wusthof catalog so purchase of a longer one was not a possibility.  They used to be available in several sizes.  The closest I found was the Wusthof 10 inch bread knife:

     

    http://www.wusthof.com/10-bread-knife

     

    But this looked a little flimsy in comparison and there was not much height to the blade with no room for knuckles.  And so I went shopping for another brand of bread knife.

     

    Many of my knives are Chicago Cutlery and they offer several such.  However I have ruled out a "bread knife" with a rounded tip as I believe these are more suited to slicing protein than bread.  Besides I already have a Wusthof 16 inch with a rounded tip.  Worse I have read the quality of Chicago Cutlery has deteriorated over the years.

     

    Last month I bought a Cuisinart electric bread knife as recommended by Modernist Bread.  Unfortunately the Cuisinart does not cut through bread.  Maybe others have had a better experience?

     

    Fat Guy and others have argued for a chef knife but in my hands a chef knife, not even my heavy 12 inch one, can intimidate a hunk of bread.

     

    I checked out the usual suspects and I even found a bread saw.

     

    But what I went with was a Henckels 10 inch that was taller and half again as heavy as the Wusthof.  Though I'm guessing the Wusthof would have had a little harder steel.

     

    Are there any new recommendations?

     

    I have had the Cuisinart electric knife for years and I use it for all my homemade breads except those with a hard crust; you're right, it doesn't handle those very well.  For that I use my Wusthof, it does an excellent job (although it is considerably more expensive now than what it was when I bought mine eight years ago).

    Dinner 2017 (Part 6)

    in Cooking

    Posted

    4 hours ago, JoNorvelleWalker said:

    No hot water here, so leftovers.  Not particularly exciting but enough to stave off starvation and sobriety.

     

    During dinner I read about cooking in Georgian homes that do not have running water.  It's now past 4:30 and I am contemplating the prospect of bed without a shower.

     

    What happened to your water?

    Did I miss an earlier mention of this?

    The Dungeness crab topic

    in Cooking

    Posted

    My crab spread, which is normally outstanding, made yesterday with the canned Boss brand was not so good.

    When I first opened the can I noticed an odor, which was my first clue.

    I made it anyway but it most quite disappointing.  It's edible but only just,

    the real thing has very little odor and I won't make the recipe again until I can get hold of the fresh.

    Christmas presents for the cook and the kitchen

    in Kitchen Consumer

    Posted

    10 minutes ago, ElsieD said:

    Here is my kitchen-food haul.  You might think that I would have a set of measuring spoons and I do, but these are a set of "odd sized" ones.  They measure pinch, 1/8 t, 2/3 t, 1 1/2 t, and 2 t.  Not sure about the Beet Kvass.  I need to do some googling.

     

     

    Hurray!!!   You got a salad shooter Pro!  I bet you'll love it!

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