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Everything posted by phlawless

  1. I've been making my mom's mustard butter for steak sauce for years...very easy and fantastic! a bit each of: chopped garlic green onion dijon or stadium mustard soft butter worcestershire s&p It comes out looking curdled and quite unappetizing, but put it on a hot steak...yum!
  2. phlawless

    pickle sauce

    Does anyone remember an article a few years back (4-5??) in Saveur about a guy and his room mate cooking in his ill-equiped kitchen in NYC in the '70's? I know, I know...how lame am I...anyway there was a recipe for pork chops with pickles that sounded heavenly and I want to try it. I'm sure I could figure it out, but I'd like to read the article too. I have quickly looked through all my old issues, but I could have easily missed it. Anyone?
  3. I recently went to both in the same night...very different experiences. Doug Fir for drinks first was a lot of fun, I was suprised however when they didn't know how to make a negroni. Higgins was a surprise. It's pretty frompy: step back to 1986 style-wise. But I have to say the food was reallyreally good. I had a cured goose breast salad that was amazing.
  4. My freezer is always stocked with peas, Cope's corn, limas, speckled limas, coconut, and my new favorite: favas! Yes... whole foods has a shelled frozen fava that is pretty darn good. I wouldn't use it blanched for salads, but add them to pasta with some parm and they are fantastic!
  5. conventionally raised meats: ever since I ate local for a month, the mass produced meats taste really off to me- I don't doubt that it's primarily mental- but especially the chicken and ground meats. As a result, we don't eat meat as much anymore cause of the significant increase in cost. yogurt: again, cause of my locavore experiment I started making my own and it's SO much better
  6. I need some help finding a great gift for a dear friend who is a fantastic cook, and literally has everything one could possibly need in the kitchen. Cookware? He went to France and bought a gigantic set of copper pans. Glassware/wine? He has a small cellar and a cabinet dedicated to his Riedel. Books/Magazines? I wish my public library had his selection. In the past I have given him cheese and other perishables, and he lives in an area where he has access to any food he might want. HELP!!
  7. I was wondering if anyone uses the tops of celery root, maybe similar to parsley?
  8. Has anyone ever done creme fraiche in a yogurt maker before? My title might have been a bit misleading cause I don't necessarily need it fast, just done and chilled in no more than 30 hours or so.
  9. Whose AP flour? It seems to make a difference in this recipe. ← it's local: Lindley Mills from Graham NC
  10. is yours a Puritan? I inherited it from my grandmother at least a dozen years ago and have never needed to re-season. And yes, NOTHING ever sticks.
  11. here's something I'd like to know (understand, I didn't read the whole article, my response has more to do with the content of the thread)...since when has it become common practice to give our children a choice for what they want to eat? I know that my daughter would love nothing more than to eat cheese crackers and oatmeal all day. Basically I offer her what we have for our own meals and sometimes she loves it, a lot of times (more so lately: she's 19 months) she pushes it away even though it might be something she inhaled a week earlier. I grew up with a stay at home mom who was an excepti
  12. i used ap flour with 1 5/8 cups water but ended up adding about another 1/2 cup of flour.
  13. my results... this photo was taken about 16 1/2 hours after dough was made: it was VERY runny, more like the consistency of my starter than a finished dough. I punched it down, and didn't bother with the first mini rest of 15 minutes, just 'folded' a few times and placed on a heavily floured towel. There wasn't a whole lot of actual folding however, it was really too loose and sticky...but I did the best I could. After about 2 1/2 hours, the dough looked like this: I turned it out into my reallyreally hot cast iron pot (it's not actually reallyreally hot in the photo): and it left quite a b
  14. I started my first attempt this afternoon. Some details: -Like a lot of the other posts I read, my dough was very wet, so I added probably an extra 1/2-2/4 c flour. I am using a locally milled unbleached all purpose. I also used filtered water. -I don't think our kitchen is quite 70 degrees, so I might let it go a little longer if needed. We are making pizza tonight for supper, so with the oven being opened a lot, maybe it will warm it up...we'll see. Here's my dough after mixing:
  15. I'll reiterate my post above that I love my Kitchen Aid. I don't remember the model name/number, but it's the stainless steel one that only has a handle on the front, buttons are on the top edge and accessible only when open. It holds a sh*t load of dishes, and gets everything really clean. No problems after 2 years, and my husband installed it himself which took maybe an hour and a half.
  16. My suggestions will echo many of the others posted above, but I think they deserve multiple mentions. -Eat less meat This will dramatically cut your costs. My family (2 adults, one toddler) eats meat maybe twice a week, tops. Otherwise legumes, pulses, and whole grains make up the bulk of our meals. Now, keep in mind I make quite a bit of stock (chicken, shellfish, veal) and freeze in smallish containers, and we also use a good amount of pork fat; doing both of these things provide a substantial boost in flavor. -Buy seasonal produce Not only will this save you money, but you will benefit fro
  17. My apologies if this has been covered before, but I am looking for some websites that offer recipe libraries, similar to epicurious, where I can type in a style/ingredient/method and have a list of suggestions. I remember finding one a few weeks ago and thinking "this is so much better than epicurious!", but I didn't bookmark it, and I can't remember it for the life of me. I often find myself in the position, like tonight, where I have a couple of heads of cauliflower, some left over roast chicken, and a pretty well stocked pantry. All I need now is proportions for a good curry powder. I'd l
  18. no need now...I just went ahead and winged it. I mainly wanted to know the oven temp and cook time, I don't think these can be that tempermental.
  19. does anyone have this book? I watched her show yesterday and she did these with roasted acorn squash salad. Well, I bought a couple of these big fat amazing chops this morning, and thought I could just look up the recipe on line but it's no where to be found, only mentioned. Can anyone help me out?
  20. It's pretty amazing how our experiences at this place could have been more different., Varmint. Granted, I went for dinner about a year ago, maybe things have changed, but it was probably one of the worst meals I have ever had in a restaurant. The two of us who went just ordered small plates, and they were absolutely horrible, so bad we sent two back, which I never do. I trust your palate, Dean...but I don't know if I would give this place a second chance.
  21. sorry...I haven't followed the entire thread. some candied bacon would be lovely as well
  22. how bout this: subing a bit of smokey bacon fat into your crust...it would work beautifully with the sage and the pineapple
  23. I have made individual PUDC using those adorable mini pineapples; a cross slice fits perfectly in an 8 ou ramekin. As for the cherries, why not make your own version? Here is a simple explanation of the process, I don't think it would be that difficult to do. I've seen cherries at the supermarket, and the fact that they aren't in season doesn't really matter, you're going to blanch/candy the hell out of them anyway.
  24. I had the same amuse on Saturday night and the potato soup was my favorite of the trio as well. It was described to me by our waiter as a butter 'foam', which I didn't think was accurate...but very very tasty.
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