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Annie_H

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Everything posted by Annie_H

  1. Typical left handed, dyslexic, bad communication on my part. Only the outer edge of my pizza is mandolin card stock thin potato. Thin skinned white and red potato best but use what I have. I use a rolling pin like Ducali for dough not wanting a thick edge that is so popular now--neopolitan. Just potato thin cut and only the outer edge. All around. Enjoying through each slice, we get various flavors like getting 'al taglio' in Rome when purchasing 4-5 varieties buy weight. The crust is not potato at all. I just do not like the new recent pizza craze/crazy wood fired loaf of bread edge baguette so popular. Even DavidKinch is doing the same. I suppose it is a good money maker for a young crowd. Bread used to come to the table for free but now it has a bit of sauce and $$$. At home we want quality toppings Roman style. Thin crust, not heavy carb. My once a year clam pizza is Neapolitan.
  2. Can work if someone is willing to pay for it. Depending on the location. Would be nice to see a picture. We have a bakers dozen of memorable meals. Top three Alberta Canada, two Mexico, my clam pizza, Bobby Flay's pork chops when he cooked at MiracleGrill. A lobster roll when on the road through NovaScotia every year, my cod three ways caught that morning by us...yada We dream about this pizza I make but I need clams so fresh and know where they come from. Last clam pizza was 2019 No doubt your pizza could be great.
  3. agree and FO Starbucks
  4. WaldenLocal delivery for the Fall. Lots of bones for a stock. Still too hot for that. Maybe a batch of paté. One master stock should cover us through the holidays. --back burner pasta pot. 2 dozen eggs and a couple pounds of bacon ends no pic.
  5. Annie_H

    Dinner 2022

    Nothing like broth and noodles/dumplings from the freezer when feeling funk. I so dislike that feeling when something hits and no idea what happened or where it came from. Fall 2020 DH was home from work and 2 days in bed before vaccinations. He was being tested at work and negative but well before home testing was available.
  6. Annie_H

    Dinner 2022

    Pizza night Roman style al taglio. First one came out nearly 9pm. Famished we had most of it over the kitchen sink. Second one similar. Third for the freezer, last pic, and forth was white--three cheese, gorgonzola, Romano, mozzarella, red onion, fennel. (no pic) Fresh rosemary, garlic, salt mince on the potato edge.
  7. Annie_H

    Dinner 2022

    *I feel the need to add that the NYTimes recipe I posted above is behind a paywall. The recipe went viral when published but many have posted since. Adapted from the Times recipe. Here is a similar one, Light Brioche Buns Important to note I only use one tSp of sugar to feed the yeast. Recipe calls for 2 and 1/2 tBsp. We don't care for sugary bread. I think traditional brioche has more sugar so not sure if 2 and 1/2 would be too sweet. Never tried it. The Dave's bread is way too sweet for use. I think one of the Dave's grainy loafs is sugar-free but never bothered to look for it. Prefer to make our own.
  8. Annie_H

    Dinner 2022

    Nice to see all the end-of-summer fresh corn and tomatoes. A light dinner salad last night. RG large limas, corn, tomatoes, --almost succotash but no summer squash. I think we have a possum. Summer and Fall squash patch was trashed over the weekend. I roasted and froze what I harvested thinking I would have so much more. This salad would be nice with shrimp. Brown goo is Zhong sauce.
  9. Annie_H

    Dinner 2022

    That was a bit abstract on my part. I was multitasking with too many windows open. Afraid I would close the post by mistake, I hit submit without proofreading. It is a nice gooey blob of gorgonzola. Burger 'secret sauce' is tBsp each of chili crisp, mayo, grainy mustard, a couple inches of tomato paste and some chopped cornichons. Some toasted seeds. Took out half, added some buttermilk for the lettuce dressing. 'Secret' because I usually have no idea how I made it. Different every time. If someone asks, I have to refer to the pic. Also good with quartered nicoise olives. Made a warm salad with some of the roasted sheet pan served with lobster. Rest went in the freezer for a chowder or soup later.
  10. Annie_H

    Dinner 2022

    Home yesterday morning I made fresh burger buns. I'm a hack baker but love this recipe. DH is the bread baker. light brooch buns Recipe for 8 but I made 16. Burgers from PatLefreida via FreshDirect. We have been grinding our own for years but too busy at this time. 5 burgers from a pound is our usual. Brisket, chuck, strip tips. Buns touching is intentional. Another road trip will be a cut slice through and loaded with lunch salads. (freezer now)...road trip mini tuna, pastrami, Cubano, etc.
  11. Annie_H

    Dinner 2022

    5 day weekend road trip to the Catskill mountains. All about the fresh corn and tomatoes. BLT's x3 and salads. Lobsters and killer corn salad and lots of fresh blanched corn for the freezer. Farm stand corn picked that morning.
  12. I've come across this y-tuber randomly. I've not subscribed to any but in a google search I see this one when looking for grilling, etc. Posting the link to give credit to the internal/external temps....not suggesting it be watched. steak temps interior/exterior over time He did the work. I do think he misunderstood the 'bring out on your counter at room temp'. (20 minutes/half hour) Not bring up to your room temp. He left his steak out until the exterior hit his kitchen temp...74F. 🙄 For steak to hit 54 internal at delivery, that is an odd crazy human error. Somewhere in the delivery chain with FreshDirect went bonkers. One un-boxing from FD had ice cream and popsicles fine. Can't figure out the color coding with the crates. *I don't play the 'bring out on the counter' game. Not one that suggests it could ever give me a good reason. Sure 20 minutes might loosen the exterior for better contact to the pan? but I prefer, for me, to keep it fridge temp and hit the pan cold for a better sear. Especially for salmon/scallops/shrimp. Steak/burgers I get consistent cooking. Rare/med-rare every time. Dinner often gets delayed by an hour or more with work calls and family.
  13. Annie_H

    Dinner 2022

    I agree she nails it. Every time. The burger is still glistening from the pan. Built quick, well timed. It is an art to get a meal to the table at the proper temp. Nothing worse than having a meal out, and expensive, to see it sitting under a heat lamp and the server is gabbing with co-workers. And still waiting for a glass of water asked at being seated after a long walk--80+F temps.
  14. When trying something new, especially food delivery services, I always do a bit of research. Especially during lock-down with so much free time. I used iGourmet a couple times and Eataly only once having a healthy gift card that had been in my wallet for years. (no expiration date). Delivery was pretty new to us as we always shopped Fairway for everyday but they went bankrupt. FreshDirect I didn't bother having so many friends that have used them happily for years. Had no idea the Bronx distribution is the size of 11 football fields. What an operation. Surprised they miss a beat but human error always comes into play. A few behind-the-scenes videos but this is the most recent. FreshDirect behind the scenes That is nuts. Amazon is building a distribution center in my tiny hometown just a couple miles from my parents home. They are even widening the road through town. Two lanes with a center turn lane now. Such a depressed area I suppose the jobs it creates might help.
  15. "The company Mastronardi Produce registered the term "Campari" as a United States trademark for its tomatoes in 2003; however, the trademark was challenged in 2006 based on claims that "Campari" is actually the general name for the tomato variety bred in the 1990s by the Dutch company Enza Zaden.[6]" I'd forgotten about that. At the time we avoided tomatoes out of season. I can wait content for local fresh corn. Seasonal fruits and veg. Artichokes when the prices come down. Tried TOV, tomatoes on the vine, a few times but bland and watery. Until we found Kumato. In the cardboard sleeves. I thought TOV was a gimmick. During lockdown I ordered a full tray from a local restaurant supply. Pic from May 2020. Very good. Another Canadian company, VillageFarms. I would not hesitate trying any of their varieties. Last winter I could not find Kumato anywhere. Pre-covid Costco always had them.
  16. Annie_H

    Fruit

    I've been buying those for a couple years since lock-down. When available in season. Excellent. If I take a thick 'steak' out of the middle and slap the two end halves together in the fridge, I've got a couple more watermelon/feta salads for later in the week. Quick weeknight snack/meal.
  17. Last night 2am, I heard the familiar sound of the squeaky folding step ladder. Some time went by so I got up and found DH standing in the kitchen with 6 smoke alarms spread out on the kitchen counters waiting for the 'chirp'. (I buy a new one every time change). Safety first. I had forgotten that I saw a live cricket in the tub earlier. 😂. Meant to go back and catch it and toss it outside. Tiny thing and sluggish so I thought it could not escape the tub...who knows where it is now. 😬 Bought a cheap Oster toaster oven for the beach house years ago from Costco. Love it and surprised to see it still available. Simple dials. After extensive shopping for a new wall oven and finding the perfect one, it was being discontinued. Sat for a year before we had the time to schedule the electrician change from gas to electric. No regrets. Love it. Simple dial knobs. No songs. I don't need a pizza setting. The Oster old and new...
  18. We all dislike clamshell packaging but things are looking up. Costco is switching to cardboard but not Nationwide yet. (Pic lower right). Top two is Misfits. Glass is wrapped in paper accordion. They cut out the packaging middleman and get produce straight from farms. No bags. Loose in the box. 85-90%. I've not come across bubble wrap in years except for the big puffy Amazon box fillers. An order last week from FreshDirect did have some clamshells but the gorgonzola came in a box with cheese wrapped in some sort of wax paper. No plastic. Much better for the storage of cheeses anyway.
  19. Campari is a hybrid. It will not grow true from seed. As are all of their tomatoes. Much different process than heirloom open-pollinated varieties. I save seeds from all my heirlooms and will get the genetic match every year. Unless a rare bee cross happens. A hybrid program might look more like a laboratory. They may have a 100 or more crosses before they get one that checks all the boxes for greenhouse growing. The parent tomatoes are a well kept secret. They look for a fast grower, prolific, stores well and travels well, and good flavor. Under controlled conditions in a greenhouse, may not do well outdoors in a garden. You can buy their seed and many hybrids but are always a bit more expensive. Some hybrids are created for the home garden like the success story SunGold. It does well in just about every climate around the globe---a climate that can grow tomatoes. Usually the first tomato to ripen and loaded with tiny bursts of summer flavor. Rarely make it out of the garden. Loved for a snack right off the plant. All my tomatoes are from shared/saved seed except for SunGold and a couple other hybrids.
  20. FoodSafetyNews has too many to post individually going back a couple pages. Monkshood is more that scary. I took mine out after Dad would take walks and bring in wildflowers for the kitchen table. At the base of the driveway he would grab a few monkshood being so pretty. I would cover the whole flower bunch with a grocery bag and take it to the garbage bin. I finally covered the entire plant with a big black 55gallon garbage bag, tied it at the base, and cut it with gloves on. The young plant before the flower heads develop, looks like frilly parsley. More like carrot tops. He thought I was being silly and alarmist. Andre Noble dies from monkshood Being early in the season he must have thought it was a wild salad green.
  21. Those temps are disturbingly unacceptable. I did all the testing a half dozen years ago with proteins in the the coldest part of my fridge--34-36, and lower shelf 36-37, crisper 37-38. ºF. Out of the fridge, steak, on the counter at 36ºF--a steak internal after one hour was 38 internal. It would take at least 4-6 hours to get to your unacceptable temps. Maybe more! I order FreshDirect every 6-7 weeks. I like the early morning delivery--5-7am. I'm guessing because of the holiday weekend I had to settle for 9-11am this morning. I always order frozen peas being a cheap item. True sign to bring out my thermopen in my back pocket if they are thawed. Unfortunately they have once again not sent frozen peas. I don't need them or care but WTF. But my 2 lbs of frozen gulf shrimp were frozen solid. 4 live lobsters were lively. But they tie them in a plastic bags. Lobsters need oxygen. Immediately into a cardboard box with wet newspaper in my fridge. I have noticed in certain locations, like a high rise next to the UnitedNations, where a few dozen co-workers and secondary friends live---a few FreshDirect trucks sit, workers hanging on their back loading gates, with the orange crates sitting in the hot summer sun. And I thought the trucks were/are refrigerated. Gate open to the heat. Pre-covid most used FreshDirect for basic pantry staples and some random veg but never proteins--steaks, chicken, etc.... need for proteins was necessary during lock-down. The delivery in the 'ikea' type bags is unfortunate. I had feta and gorgonzola cheese tossed in with room temp pantry pasta. 4 items taken off my order and did not alert for replacements. After 20 years I would hope for better a better delivery system. I am always nervous but got lucky. Should never need to say that--'lucky'. During lock-down and most all of 2020, I could not get a delivery window. I've never held a secure card that guarantees a slot. We walked out of work a week-10 days before the city shut down so I did get only one delivery slot and checked daily for weeks. No go. Gave up and ended up using a local restaurant supply. They really need to fix this. The big orange crates need to be insulated for frozen/fridge foods. (they delivery to your door, unpack the crates and take the crates with them. The rest are in bags.) WaldenLocal uses dry ice with a cardboard barrier--eggs and cheese on top. All in an insulated fabric zipper top bag. After a couple years not wanting the bags back, are now taking them to be cleaned and re-cycled. Misfits uses insulated foil bags for frozen/fridge items with ice packs. Some food pantries will take the bags, foil bags, and ice packs. Usually the ones that cook hot dishes and delivery to the elderly. I'm guessing you may have tossed the steak. It would but be interesting to get the steak to cold fridge temp, then leave it on the counter and test every half hour. I've never taken it that far. 53ºF, yikes. Ambient kitchen temps will vary, but 53ºF could take a very long time. When I get the Misfits cold packs, once every 4-6 weeks, the baby chicken is always frozen solid as well as the pork chops. The sausages and some other proteins are never frozen so they come very cold fridge temp/not supposed to arrive frozen.(I take the temp). The cold cuts, butter and cheeses are very cold. If the chicken is thawed as well as the ice pack, big problem. Has never happened. Those chickens take three days to thaw in the fridge and still icy cold inside. 32-34ºF. 36-38ºF at the surface. Often difficult to spatchcock.
  22. I made a pasta dish Monday night. Before I'm even home I can visualize the process. Put the wet laundry in the drier, 4 quart sauce pan water on to boil. --we make aprox 5+ ounces and I often weigh it, not exact. A pound bag is best for us at three dinner servings per bag. Some shapes are hard to tell and often too much goes in the water. Enough for a meal and a bit for DH lunch next day. Water boiling, a few chores. Pups fed and walked. Boiling water, blanched the last gorgeous broccolini. Same pot pasta goes in. Salted. Not much effort but is a cooking dance. Alexa helps. I don't follow recipes as I use what I have. Always good. Freezer dumplings, ravioli, fridge miso, --all quick from frozen. I do have a personal problematic issue to use leeks, celery, roasted garlic, shallots, etc, ---mirepoix, when I know the jar marinara sauce is fine as is. Husband is like a toddler where I need to hide lots of veg in our meals. He loves veg but lazy when I'm out of town. His easy meal when I'm out of town is a full pound of linguini, a jar of anchovies, a load of parm. He will eat that for three days. Repeat.
  23. Annie_H

    Dinner 2022

    For a weeknight this was good and better than expected. Will not exhaust with a method paragraph, but wish I could give credit for who shared it a few months ago somewhere. Oven roasted salmon/shrimp. Sushi grade salmon--rare inside and crispy skin. No albumin--just a tiny bit. Salmon was ice cold/partially frozen when cut, then marinated kept cold. New to me sticky rice, 4 sisters Some call this a SushiCaliforniaBowl. Nah. Maybe with some avocado. I was planning sushi rolls but not happening on a weeknight.
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