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Everything posted by chezcherie

  1. i'm doing it now. favorite auntie on hospice care. i'm close to her, but not particularly close with her family. and yet, i am cooking every day, to make sure there is something comforting and home-cooked in that fridge. just feels right. may or may not be as much comfort to them as it is to me...
  2. yogurt is a good idea--tartness without added acidity! thanks for all of these, folks!
  3. i love them in orrechiette. the way they nestle inside the hollows of the pasta...don't need a lot to play hide and seek with them that way. i do it very simply, with goat cheese or ricotta salata. little lemon zest, maybe. very early spring. might just have to go grab some from the great little produce market that has the really fresh ones!
  4. she's getting me her list, but it sounds like pretty much any acidic ingredients are on it. it's a toughie, huh? thanks for putting your mind to this, JAZ. hoping to hear from the rest of you, too...
  5. i was asked a question today that has me utterly stumped. someone with a bladder infirmity tells me that she is supposed to avoid all acid-based foods--vinegar, lemon juice, hot sauce (because of the vinegar content), and was looking for advice on what she could use for salad dressing. wow. i'm usually pretty adept at suggesting work-arounds, but this one has me scratching my head. this woman is providing excellent hospice care to my favorite auntie, and i sure would like to help her out on this small thing.so i turn to the collective brilliance of eG...tia!
  6. there seems to be a lot of interest in you salvaging this item, fat guy... if you get it clean enough that it doesn't skeeve you out, but not clean enough to put food directly on, you might consider cutting a couple sushi mats to line the inside surfaces. more esthetically pleasing than paper towels, perhaps--although that would probably be my solution.
  7. oooh, heidih--you and those photos just took me back 40 years! i used to ride my bike from redondo beach up to annie's stand as a moony-eyed teenager, to buy those fragrant sweet peas and (nonfragrant but glorious) poppies. i'd get some peas in the pod as a snack, and a basket of berries, of course. i remember "annie" burning the ends of the poppies so they would last longer. i'd ride back along the beautiful coastline, with my bike basket full of blossoms, feeling like a maiden in some romantic film. completely coincidentally, my now-husband of 31 years grew up on the peninsula, and when clearing out his parents house after their recent deaths, we learned to our great surprise that his mother's mother left her teaching job in pasadena when many of her students were interned during the war, and lived in poston internment camp for several years! we found calendars, newpapers and other ephemera from her days at poston, which none of his siblings had ever known about. she was a middle-aged white woman, but she felt so strongly that her students were being treated so harshly, that she went to teach in th
  8. try a few plates of coffee grounds. my condolences on the smell and the beef. and perhaps the husband.
  9. she was one of the primary inspirations for me when i went to culinary school (at age 40), and one of the reasons i elected to become a ccp (certified culinary professional). she was a big proponent of that designation, awarded by iacp (international association of culinary professionals). she may not have liked the term "chef" applied to her, but she accepted the role of culinary professional with pleasure. and she was a great mentor to women in the field, including many chefs.
  10. chezcherie

    Homemade butter

    i was surprised when i checked my bottle of Trader Joe's Heavy Cream (pasteurized, but not ultrapasteurized). Contains carrageenan. Still my favorite, but that was surprising.
  11. i write trader joe's cookbooks. tj is notorious for discontinuing great stuff. therefore, i hoard tons of tj's stuff. in fact, i exhort readers to hoard their favorites, too. with trader joe's, it's a matter of self-preservation.
  12. gasp! andiesenjie says the (CI/ATK) emperor has no clothes! i agree. while it's usually interesting reading, i frequently disagree with their conclusions, both on the "best way" to make a dish, and on equipment. i know there are a lot of ardent fans out there, but i really take what they proclaim with a (hand-harvested) grain of (sea)salt. to stay on topic, i use KAs in my cooking school. one was purchased about 25 years ago, and i'm pretty sure it has metal guts. i use that one for dough kneading. the other is of more recent vintage, and i use it for the lighter stuff. i also love the charles van over book, and use my cuisinart for that.
  13. chezcherie

    Mini sweet peppers

    i do a feta-egg-cream mixture, stuff them and roast them. the custard puffs a bit, and i chiffonade some basil on top when they come out. nice little appetizer poppers.
  14. when i had to wear white coats, i swore by zout. (now i wear burgundy coats--no wine stains there!)
  15. andiesenji to the rescue once again! as always, you've got a sensible and delicious-sounding solution. i bow in your general direction.
  16. wow...just received my order of this aged sherry vinegar. to my palate, it is harsher than the don bruno. i think i have some manchego in the cheese case, so i'm gonna try that pairing, but the initial taste is pretty rough!
  17. i would think if you are quadrupling the recipe, you shouldn't need to 4x the cream of tartar. i'd try the same amount as a 1x recipe, or maybe a tiny bit more, but not 1/2 tsp. good luck!
  18. chezcherie

    Robo Stir

    i tried to order one, kind of as a joke for my bro-in-law. worst website EVER...intended to get the "two-for-one" special, and ended up with SIX!!!!! repeatedly tried cancelling, on the phone (good luck!) and by repeated emails, and finally by refusing the delivery when it was shipped. eventually got my card credited back, but it was a bit of a nightmare. be very careful if you order online!
  19. i agree. seems to me they have several "richard looking pissed" clips that they use repeatedly for situations when he may not have actually looked pissed. definitely the persona they are using for blais, whether it's actually the case or not. so richard was pissed because carla's dish was "cut up oranges with some stuff on top." and richard's dish was--cut up hotdogs with stuff on top. please. with a snackbar challenge, there is no high road, so don't try to put yourself on it, richard. head down, put something on the plate, and hope for the best. that's all you can really do with that, in my opinion.
  20. please do this. i have long held you in high esteem, fat guy. knowing that you traveled across the atlantic with raw eggs has lifted it to exalted heights. thinking that you might adopt an "eggs always" travel policy delights me beyond all reason. do it.
  21. I brought eggs home from England AND France. We were at Harrod's (London) and they had an incredible selection of farm eggs. Each type of egg had a little photo album chained to the shelf under it, where you could look at photos of the happy chickens on Mrs. so-and-so's farm. I also purchased French eggs. I bought the minimum quantity of several kinds, discarded a bunch of eggs, and packed a mixed carton deep within my suitcase in layers of plastic, foil and socks. All eggs arrived intact in Newark. I fried them up with some NY supermarket eggs and eggs from Ronnybrook. The color differences were remarkable. The flavor differences were ambiguous. It's not that they all tasted exactly the same. It's that, tasted blind, it wasn't possible for me to say one was notably better than another. Maybe some of the fancy Euro-eggs had a little more flavor than the US supermarket eggs, but probably not. I'd have to repeat the experiment under better conditions with more samples and tasters. But everything I've read about other people's blind-tasting results confirms that there's no major flavor difference. What I'd really like to do is replace the eggs at Momofuku Ko, Arpege, et al. -- places where they have internationally acclaimed egg dishes -- with US supermarket eggs. Kind of like the old Folgers commercial. remarkable. i've brought (or contemplated bringing) some wild stuff home before but... i wonder if the lack of marked flavor difference in your side-by-side could have been due to (a) lack of freshness--after all, you must have had them several days if you brought eggs home from several countries and/or (b) jet lag. i can't help thinking that it affects taste in fruit that's shipped long distances...i know i'm not at MY best after a transatlantic flight, and i wonder if eggs might fare the same fate? still, a remarkable effort! bravo.
  22. wait. i think an important point is being overlooked here. you brought eggs back from england? i want to know so much more about that!? as my avatar indicates, i'm a fan of backyard chickens and fresh eggs. that being said, when i don't have a good supply, i buy brown eggs from trader joe's and find them to be surprisingly fresh. thick white, high yolk, etc. (brown eggs are aesthetically pleasing to me--that's why i buy them. i rarely buy white eggs, so now i wonder if those are as fresh as the brown ones i get? might have to do a side-by-side...)
  23. yes. i couldn't stop thinking this, as they gathered and chopped and cooked. "nothing has been washed!" and all the target team members who stocked the shelves must have known that....yum!
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