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    New Jersey USA

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  1. I love the taste of grouper but I had a pet grouper for about a year, which makes me hesitate to order grouper at a restaurant.
  2. Joy of Cooking Sour Cream Apple Cake Soufflé Cockaigne. One of my favorites.
  3. Isn't genoise baked in a thin layer on a sheet pan or jellyroll pan?
  4. Construction is proceeding apace. Humongous earth moving machines. I've never seen construction on this scale before. I may yet live to see the new Whole Foods. Maybe even shop there. Far enough away that I won't hear or see it, but close enough that I should be able to walk there. Closer even than the local Shoprite. For anyone wondering, this is the Whole Foods in Montgomery, next to the Princeton Airport (which is not in Princeton).
  5. I never said there was a difficulty with the clock. My problem is that I can't read the type of rice without a magnifier.
  6. I shall never again invent a new method to cook basmati in my Zojirushi. The Zojirushi display is not always the easiest for me to read. About half way through the cycle I realized the rice type was set to "Brown". I pressed cancel but the little elephant got quite upset. Unplugging didn't help. Eventually I was able to select "keep warm".
  7. I have a shower mat arriving today to put under the new refrigerator. The refrigerator door gets stuck on the bedroom rug. But be careful. When I've done cooking in the bathroom it trips the circuit breaker.
  8. I seldom listen to music while cooking, as with my schedule I usually have dinner long after normal people and my neighbors are in bed. If I do, it's most likely something by Laura Love. But for the past many months I've been preparing my mai tai to All the Good Times by Gillian Wech and David Rawlings. I love Rawlings' cover of Dylan's Senor. Can't say I ever cared for Dylan's original. To accompany said mai tai, as at the moment, invariably the playlist features Mary Gauthier, almost always her album Mercy Now. If I'm imbibing slowly Janis Ian may have a spot.
  9. Cuisinart makes a dedicated Parmesan grating disc. I got mine on the recommendation of @andiesenji. Though most recently I've been using a mandoline for Parmesan. Before that I was using my box grater with star cutting holes. In the unlikely event I needed a humongous amount of Parmesan I'd dig out the Cuisinart. But to be clear, the only way I'd process hard cheese in the Cuisinart would be with the Parmesan grating disc. Any other method is asking for injury at best.
  10. How long do these take to cook? No instructions on the package or on the Amazon site that I can find.
  11. Yes, I enjoy hard boiled eggs with a still soft center. These eggs would have been great for ramen. However soft yolks aren't fluffy after going through a tamis. I was left with a filling more the consistency of heavy cream. I didn't even try to pipe it with a pastry bag. Quite a disaster actually. And did I mention the eggs were a mess to peel?
  12. I shall never again make deviled eggs from eggs that are soft boiled.
  13. I brought the book home from work tonight. No opinion yet.
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