Marmish
-
Posts
689 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Marmish
-
-
Thank you so much for that link! I had a wonderful time reading her blog and that sandwich looks so good I'm going to pick up everything i need to make it at the store this afternoon! And those potatoes you made look like an absolutely perfect side dish!
I'll second the thanks for the link. I spent the better part of the afternoon with the Pioneer Woman and her family, and will be making those sandwiches very soon.
-
I have around 60-70 dishtowels last time I counted, and I doubt I've lost any since then. I keep them in a drawer, folded in half longwise, then thirds and stacked. I can fit 3 stacks in the drawer front to back. It is rare that they are all clean at the same time. Putting a basket on the top of the frig for dirty towels is genius. I either pile them at the top of the basement stairs, or throw them down the stairs, depending on how wet or crumby they are. It's really not a good solution either way.
I try to use them for everything, but use papertowels for chicken and the like. I usually throw some vinegar in with them in the wash, rarely bleach. They make good souvenirs, and I always think of who gave me the towel when I use it. I also scrounge around TJMaxx, Marshalls, and Kohls clearance sections for cheap towels. It helps that if I like it, I buy it, even if it doesn't match the kitchen.
-
I usually go to my "village" for Easter where I invariably get to eat traditional lamb on the spit at about a 100 different relatives.
This year however I am staying in Athens as we have to "babysit" my girlfriend's boxer Ramone
So I'll be cooking Greek Easter Soup (Mageritsa) but without the heart and lungs, just the liver.
Lamb in the oven ( I slow roast it for 12 hours and it comes out divine)
Potatoes with garlic and feta
Chicken in the oven with onions and tomato (My sister doesn't eat lamb)
Tzatziki (extra, extra strong with a least 12 cloves of garlic)
I'm trying to decide between cheesecake or trifle for desert
...
Sounds delicious Greekcook! We are invited to our Greek friend's family Easter again this year. I always ask if I can bring something and they always graciously tell me no. There is TONS of food, so I don't need to take something, but I'm trying to come up with an appetizer to take. They have, of course, all the expected Greek dishes.
-
Marmish -- I'm not anywhere where I can measure now, but essentially you just need enough applesauce to fill the tart to a little below the rim. Put a piece of plastic wrap in your pan, spoon in your leftover applesauce and see what you've got. I hope it's enough, so that you can make the tart -- I hope you'll it.
Thanks. I don't think I'll have enough, so I'll have to wait until I make a trip to the store. It's definitely next on the list.
I made a marbled pound cake for a dinner I gave to one of our secretaries who is sick. I of course presliced it for them. So it would be less work. And I could eat those "ugly" end pieces. And a few more. Had to test it, right?
They enjoyed it very much, as did we. -
Hey, Dorie,
In the Normandy Apple tart recipe, how much applesauce do you estimate I would need if I didn't make my own from scratch? I have a good quality unsweetened jarred applesauce, but I'm not sure I have enough left for this tart.
Thanks,
Marmish
-
I spent most of yesterday with partner looking for kitchen appliances. The refrigerator was the easy part but I am confused when I am selecting a range.
I am favoring the KA Stainless Steel | KERA205PSS but am open.
I cook quite a bit and I currently have a GE and am only upgrading because of new home and we want stainless. I don't have thousands to spend on a stove and unfortunately, I have to stick with electric (I really wish I could have a gas oven)...maybe next time. Right now my budget is around $1,500 - can I get anything good for that?
Any suggestions? Thank you.
Don't do it. Seriously. I have had mine about 1 year and I am seriously considering Craigslisting or eBaying it to someone who wants something that looks pretty but who doesn't cook. The front panel is glued on. The self cleaning cycle will melt the glue, unsealing the control panel. I had it replaced once because it had come loose and moisture must have gotten into it. I couldn't turn the oven off. I plugged the range into a powerstrip until the repair company could order the part and schedule to put it in. Didn't really give me a warm fuzzy my-house-won't-burn-down feeling, ya know? The smaller burners on high do nothing. The oven racks are too close together to put trays of anything but the flatest cookies in a the same time. I haven't found the convection to be helpful with anything. The broiler turns itself off. I do have the gas version, but can't imagine the electric to be different, especially where the control panel is concerned.
Um... anyone want to buy a range?
eta: I had a $900 GE in our last house and liked it better. When I replace this one, I'll likely get another GE.
-
I have a theory that in every group of twenty four adults (about the same size of a classroom) you will find the same amount of bullies, jokers, teacher's pets, goody-goodys, snobs and other recognizable personality types from kindergarten, even though they are "grown up" now. There will always be a loud-mouthed bully who has to be offensive. (Usually he has a "second" who follows and helps, too . . . )
I absolutely agree with you. I work with kids, and I often tell myself, "They're kids. Someday they'll learn their lesson and grow up into a respectable adult."
Then I meet their parents....
-
I've wanted a pair of poultry shears for awhile now, but haven't made the purchase for some reason. Do you use them? Do you like yours? What does one look for in a pair of shears?
Shears are amazing. Yes, you need a pair. A good pair of shears can handle anything from snipping grapes from a cluster for school lunches to cutting the backbone out of a chicken.
The Messermeister shears are the bargain of the century. Not only are they strong enough to take anything you can dish out in the kitchen, they pop apart for easy cleaning. Seems like a simple feature, but it makes a big difference. Most kitchen shears require you to use a screwdriver to disassemble them, which leads to not using them because they are a pain to clean. You tend not to use shears that harbor hunks o' nastiness down in the crevasses. These simply snap apart for hand washing -- or you can just drop them in the dishwasher if no one is looking. They'll come out none the worse for wear if you don't do it too often.
Please note: these are multi-purpose kitchen shears. Spring loaded poultry shears -- the ones that look like tin snips -- are not as useful. They may, in theory, be stronger, but I've yet to find any evidence. They are harder to clean and less practial all around.
Chad
I saw those on Amazon and liked that they come apart. Thanks for the endorsement.
-
I've wanted a pair of poultry shears for awhile now, but haven't made the purchase for some reason. Do you use them? Do you like yours? What does one look for in a pair of shears?
-
I'd use the roasting pan, I think.
-
One of my friend's mom's easiest recipes is for cherry squares, which is basically an easy scratch white cake poured into a jelly roll pan, then cherry pie filling dropped into it. Bake and cut into squares, with the cherries in the center of the squares. Sprinkled with powdered sugar, they are pretty, and they don't take a lot of ingredients.
-
Thanks. Without being able to work farther ahead, I think I'll have to shelve this idea for awhile.
-
That looks great! I know you did yours the morning of, but how far ahead can you put one of these together?
-
I've had an article from the Chicago Tribune sitting on my desk since November about Coco Rouge. I haven't made it there yet, but it sounds really good. I can send it to you if like.
-
-
I need to make a vegetarian soup for an upcoming luncheon for 40-50 people. We will also have chili and sandwiches. I was thinking a minestrone. Any favorite vegetarian minstrone recipes? or other vegetarian friendly soups that can be made ahead (though what soup can't be, really), and preferably are not creamy.
-
it appears that my 3.5 qrt windsor pan made by calphalon (commercial hard anodized) has turned "silver" which means it deanodized.
calphalon no longer makes this particular pan, also the rest of the line has changed so much since they started manufacturing in china, that i wouldn't buy it today.
does anyone have experience with their life time warranty products?
what sort of replacement can i expect from them?
Ignorant question here: how does that happen and why is it important?
-
For this year, my annual Xmas cookie packages included the following:
...
Altogether packaged, they looked like this:
Renka,
Your packages are beautiful. Can you tell me more about the sizes and materials of packaging you used?
-
I'm cleaning out the basement:
Top Secret Restaurant Recipes
Top Secret Recipes Lite
Meat by Omaha Steaks John Harrison with Frederick Simon
Making Your Own Gourmet Coffee Drinks
Not one, but 3 copies of Sharing Recipes, which is a cookbook my friend's mom, a farm wife and excellent cook, put together and had printed. Very oldfashioned, down home recipes.
And not a cookbook, but I'm sure there are food related pic in there, Anne Geddes Down in the Garden.
Top Secret Recipes, TS Lite, and one Sharing Recipes book taken.
-
I'm cleaning out the basement:
Top Secret Restaurant Recipes
Top Secret Recipes Lite
Meat by Omaha Steaks John Harrison with Frederick Simon
Making Your Own Gourmet Coffee Drinks
Not one, but 3 copies of Sharing Recipes, which is a cookbook my friend's mom, a farm wife and excellent cook, put together and had printed. Very oldfashioned, down home recipes.
And not a cookbook, but I'm sure there are food related pic in there, Anne Geddes Down in the Garden.
-
Add two for me: Baking: From my home to yours by Dorie Greenspan, and a Norman Rockwell cookbook my mom was going to list on eBay, with illustrations throughout. She's got some horrid microwave ones to list, but some cool old ones, too. I limited myself to just the Rockwell.
-
What about Caputo's on Harlem (Elmwood Park) or International Meats on Grand (Chicago, just east of Harlem)?
-
pie crusts - I think I've finally gotten the hang of them
granola - so much cheaper to make at home
sometimes yogurt, but the Greek stuff is more available now commercially and is very good
any type of packaged side - potatoes au gratin, stuffing mixes, rice mixes, etc.
Things I'd like to not buy - soups and salad dressings, but I'm not really the one who eats them, so it's a convenience thing for DH.
I'm proud that I almost always cook from scratch even though I have a hectic work schedule.
-
Looks pretty comprehensive, ambitious, and fabulous to me! If I were going to add anything, it might be a pasta dish... but then I tend to err on the side of overkill, myself.
I'd also say to enlist some help, even if it's just for prep work... but again, I'd be in the category of "do as say, not as I do" because I get twitchy if there are other people in my kitchen while I'm on a massive, under-the-gun cooking jag!
After the dust settles and you've recovered from the festivities, I'd love to hear about your homemade marsmallows. I can't stand purchased ones, although my family loves them (we have bonfires every Sat. night, so we go through bales of 'em,) and I have always wondered if the homemade ones would taste more, well, like FOOD!
Happy birthday, and hope you have a terrific time!
Pallee, it sounds fabulous. I've been meaning to make burnt sugar ice cream for a while now. Care to share your recipe?
Sunny, come on over here. We've been making tons of marshmallows.
Easter Menus
in Cooking
Posted
I'm not sure if Chufi made one in this old thread, but a number of us did - Mille Crepes