cyalexa
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Posts posted by cyalexa
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So, what solutions do you use to keep your coffee warm? I like the idea of the Soft Brew, BTW. What else that may be similar is available? I'd like to be able to brew in the carafe and then pour from the carafe to the cup, and hopefully the coffee remaining in the carafe would stay warm. I don't want a coffee maker with a carafe attached, and I don't want electronic stuff, either.
My technique for serving hot french press coffee:
I made a cozy for my press pot with a removable top so it can be used before and after pressing. It's just a piece of that silver bubble-wrap type of insulating packing product secured with a rubber band and a rolled up hot pad for the top.
I make the coffee double strength. To serve, add half coffee and half boiling water.
If the coffee has already cooled to room temp I find a very short blast in the microwave is enough to get it warm without a cooked taste; the addition of boiling water provides most of the heat.
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I'll check out Hollyeats and Chowhound - thanks.
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Jane, I'm planning on spending 2-3 days in Nashville and will definitely check out the farmer's market.
I think my first night will be in Memphis. I'm leaving OKC on a Sunday morning and have to arrive in Marietta by Tuesday around 4pm. I think I'll try to get to Memphis for my first night. As I am traveling alone I usually try to have an early dinner and be safely locked in my hotel room before dark. Can you recommend a restaurant on the east side of Memphis? I'll probably spend my second night in Birmingham and will try to go to HIghland's.
My trip back home will be more leisurely - Nashville and Little Rock will be on the agenda.
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Hope the Aldi in my town has them. I cracked one recently.
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I'll look for the book, thanks.
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I'll be traveling from Oklahoma to Atlanta by car and am looking for food-related experiences along the way. I am currently looking through old posts and so far, all are about restaurants. I'm interested in current recommendations for restaurants but am more interested in other food-related venues; markets, kitchen supply stores, etc.
I'll take slightly different routes down and back and the cities I'll be passing through are:
Fort Smith and Little Rock Arkansas
Memphis, Nashville, Chattanooga Tennessee
Birmingham Alabama
My actual destination is Marietta so to avoid traffic I will probably gravitate toward locations on the northeast side of Atlanta.
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If they are "wet scallops" (treated with chemical) will it say so on the bag?
Yes, look for sodium tripolyphosphate in the ingredient list.
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Answering my own question:
Having prepared several batches using both techniques I would say that the hard-cooked eggs from the pressure cooker are marginally easier to peel than those steamed in a covered regular pot. Both techniques result in MUCH easier peeling than boiling.
My most recent effort, deviled eggs topped with bacon and and garlic chives is pictured in the lunch
thread: http://forums.egullet.org/topic/146914-lunch-whatd-ya-have-2014%E2%80%93/
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Clearly, I am neither a food stylist nor photographer but these were so good I'm sharing the picture anyway!
Deviled eggs topped with bacon jam and garlic chives.
PS. Any advice on how to make the bacon jam look less like dog poop would be appreciated as I would like to serve these to company some time. I'm pretty sure it is too thick to pipe.
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Shelby, I'm going to try zucchini in meatballs! I used it in place of celery in a meatloaf once when I was cooking for my grandchildren at their house and was informed that "we don't like celery". Everyone liked the meatloaf but I cannot honestly remember it being better than my usual recipe.
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My husband's favorite dessert, coconut pineapple upside-down cake.
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I don't go to Tulsa often and have not been recently but have had good meals at these places:
http://www.luckysrestauranttulsa.com/
http://www.elmersbbqtulsa.com/
Won't get any less pretentious than Elmer's! I always get the ribs and like them. My brother had their signature sandwich and said it was just OK.
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100% whole wheat
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No need to wait, Cyalexa - I seem to recall a Heston Blumenthal experiment with putting Blue Nun (cheap German wine) through a Sodastream. Seemed to work just fine - ah yes, here we are.
Thanks for the link. I tried wine in my Sodastream Penguin once and it made a huge mess. I'm reluctant to try it again. Maybe I will google it later and see if others are doing it with their Penguins.
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Rotuts, thanks for reporting.
If my sodastream dies I'm repelacing it with a purefizz so I can carbonate wine.
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I have both gasand induction. Once you get used to not seeing the flame I am firmly in the induction camp. Only issue is with portable units you are limited to 15 amp 110 V which does the job but takes its time with big pots if you have 220 40 Amp hang on for the rife it's SOO fast you will burn things at first.
Only thing induction can not do is light Flambés by just tilting the pan you will need a match.
I got induction because there is no natural gas in my area and I didn't want a propane tank in my yard. I am very happy with my induction cook top and would now always choose one over gas. I also have a portable hob and while it is useful, you are right, it is nowhere near as powerful and, at least with the inexpensive model I bought, it has a pretty noticeable hot spot and far fewer adjustment levels. Also, induction cannot be used to char tortillas or peppers.
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I look forward to your report on making fizzy wine. I would love to be able to do that.
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Thanks to all who posted, I hope others will continue to do so.
I have made notes to take shopping.
Huiray, thanks for the link, the article was very informative. The one time I bought miso it was from Whole Foods because I also bought a piece of sea bass. The choices there were labeled "red", "yellow" and "white". I chose red and actually liked what I bought. As I don't use it frequently I may continue to buy only red, based on the info. re keeping characteristics.
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Huiray, thanks for noting brands
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I buy fresh bay leaves at the farmer's market and freeze them. They are only available sporadically so I stock up.
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Melt some unsalted butter until it browns, add sliced tomatoes. Fry for 1 minute per side. Plate. Sprinkle with sea salt and chopped oregano.
And I was wondering what to serve with a quiche tomorrow - thanks!
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I never know how to chose products in the Asian market. Of those likely to be available in the US, what is your preferred brand of
1. yellow miso
2. Sesame oil
thanks in advance
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What gorgeous tomatoes! Sadly, I seem unable to successfully grow tomatoes. I have only a small garden because that's all I will take care of properly. Once it hits 90F I am not interested in being outside. The only vegetable I routinely grow is kale. Most of my garden space is dedicated to herbs and garlic. The following seeds are or will be available, send me a PM if you would like some mailed: garlic chives, epazote, basil, flat-leaf parsley, and cilantro/coriander.
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I have a big jug of organic carrot juice. I need 2 cups for caramelized carrot soup. Can I freeze the rest? I would have to triple the soup recipe to use all the juice and freeze the soup. Can I get proper browning on 3lbs of carrots cooked at once? To brown and deglaze repeatedly seems cumbersome but I would do it if necessary. BTW, I have the 8L Fagor Duo pressure cooker and I'm using the F&W adaptation of the MC recipe, http://www.foodandwine.com/recipes/caramelized-carrot-soup
Pimento Cheese
in Cooking
Posted
PIMENTO CHEESE
Adapted from Frank Stitt’s Southern Table: Recipes and Gracious Traditions from Highlands Bar and Grill YIELDS: 2 cups
1 pound sharp yellow cheddar
1/4 pound cream cheese, softened
2 large red bell peppers, roasted, peeled, seeded, and chopped (try microwave to loosen peel?)
3/4 cup mayonnaise
1 teaspoon sugar
¼ tsp hot sauce, such as Tabasco, or to taste
½ tsp Worcester sauce, or to taste
Grate the cheddar in a food processor or on the small-holed side of a hand grater. Add the remaining ingredients and blend all together thoroughly. Refrigerate and serve chilled. The spread will keep for several days in the refrigerator.