Cream Question
Is heavy whipping cream the same as heavy cream? If so, what is the difference? I know heavy cream has to do with the fat content. Is it just a choice by companies to not put whipping on the carton, or is it somehting else?
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The Ten Most Recent Posts By AlBee
Chicken Salad.
I love chicken salad. Usually I make it with chopped walnuts and dried cranberries, salt, pepper, and a little dash of cayenne. But this is getting a little old...and I want something new. What do you add to your chicken salad? Do you fry up your chicken first? (I boil mine.) Tell me your secrets! :-)
Favorite Chocolate Bar
When you get hit with a craving for chocolate, what do you reach for? I reach for anything by Ritter Sport, particularly the dark or milk chocolate with whole hazelnuts or the alpine milk chocolate. Oh, or the chocolate covered biscuit. What about you? Do you reach for pure dark chocolate? Milk chocolate? Something with nuts? Or fruit? Or will anything do?
Sunday Brunch
Growing up, we had a Sunday Brunch around noon at my grandparents house. Good fresh bagels, rye bread, lox, cream cheese, whitefish salad, chopped liver, liverwurst, dry roasted sliced turkey, ham, several kinds of cheese all came from the small Jewish deli, as well as wonderfully crisp lettuce, tomatoes, onions, capers to top them with. Home made dishes included german potato salad (the best kind. Lots of pepper and bacon, mmm...) and cold cucumber salad. Everything was so good and fresh! It brings back wonderful memories of my childhood.
My question to you is: Did you have a Sunday Bruch? What foods graced your table?
Lemon Pasta?
I love lemon, especially in savory cooking. My favorite at the moment is lemon baked chicken, where the chicken is basted in a mix of lemon juice, butter, salt, and pepper. But due to my overabundance of lemon and pasta in my cupboard, I want to know if anyone has a good recipe combining these two ingrediants.
Thanks!
The Ten Most Recent Comments By AlBee
Cook the Book: 'Top Chef'
My carrot cake: very simple, absolutely moist, lightly sweetend, and delicious. With homemade cream cheese icing with nutmeg, pecans, and walnuts.
Guess What This Is
I love this. I use a LOT of garlic in my cooking, so I keep a package in the freezer as a backup for when I run out. It tastes so much better then garlic powder. (But I got mine from stop and shop, a different brand, too.)
Cream Question
@joan: lol, I've had my roommate ask me very weird food questions before. Last year I walked into the kitchen to find her staring very intently at a can of tuna...then asked me if she had to cook it, and if she didn't, if it was ok to put it in a pan to heat it up. Of course, this is also the girl who can't turn on the stove without setting off the fire alarm...
The Real Issue in Pennsylvania: Pat's vs. Geno's
I'm soooo sick of this debate. I've never eaten at either Geno's or Pat's, but you can get a damn good cheesesteak pretty much anywhere in Philly or the subburbs.
What's your secret to the best tasting potato soup?
Milk, light cream, cayenne, onion, salt, pepper, cabbage, bacon, and potatoes are the ingredients to my soup. I boil the potatoes, saute the onions until soft, then blend the potatoes and onions together so you don't bite into so many chunks of onion...I only blend them up until they're still a little chunky, so the soup isn't toooo creamy and runny. Then I add in milk, spices, cream, and butter until its the consistancy I like...add in the bacon, cabbage and heat until warm. Then top with a little cheese if I'm in the mood. Mmmmm.
Are you a healthy cook?
I think people tend to forget that even though homemade food can be fattening, artery clogging stuff (like alfredo sauce) but it is still infinatly healthier then store-bought sauce, which is full of preservatives and high-fructose corn syrup.
Favorite Chocolate Bar
I never really liked dark chocolate until this year. I was always a strict milk-chocolate gal, the nuttier the better. But then it changed when, in a snow storm, and desperate for chocolate, I bought Hershey's dark treasures with nuts...OH. MY. GOD. The heavens opened and I saw what I'd been missing.
Egg free sugar cookie
I have a recipe for shortbread like cookies that are egg free and quite tasty. They don't spread out as much as traditional shortbread. I often make them into star shapes with a cookie cutter, and they are really quick and easy to make. I also add lemon zest and lemon juice to give them a bit of a zing, or roll them in powdered sugar or regular sugar.
1 cup butter
1/2 cup powdered sugar
2 1/4 cups All-Purpose Flour
1/4 cup salt
(1 teaspoon citrus juice-lime, lemon, or orange optional, as well as 2 teaspoons zest.)
1. Heat oven to 400* (375 for dark sheet)
2. Beat butter, powdered sugar together on medium until smooth. (at this point is where I add in lemon/lime/orange juice)
3. When butter and sugar are smooth, add in the flour and salt. (Zest, too if you are going that way.)
4. Roll out and use cookie cutters to press out shapes, or shape into balls or crecents.
5. Bake 6-10 minutes until edges brown.
6. Roll in powdered sugar or regular sugar while warm, or ice when cool.
(adapted from betty crocker.)
Cook the Book: Black Bottom Cupcakes
Lemon cupcakes with raspberry cream cheese frosting.
Responses to Comments by AlBee
Looking to get rid of high-fructose corn syrup from your diet?
Just moved to Israel and I find that I can eat more (yay!), especially bread, because there is no HFCS in foods.
We discovered on our honeymoon 8 years ago that European Coke and Fanta are made with real sugar and boy does it make the American version tase icky; like the difference between regular and diet (yes, reformed diet soda drinker...)
Looking to get rid of high-fructose corn syrup from your diet?
Langers just removed HFCS from there juice cocktails and a nice box telling people why it chaged from HFCS
Looking to get rid of high-fructose corn syrup from your diet?
Free Fructose is the evil sugar but when bound up as it is in cane sugar beet sugar and fruit is it fine so avoid HFCS invert sugar, crystline Fructose and Fructose
The Food Super Bowl — Boston vs. New York: No Contest
Each city/region has its strong points (and I lived 22 years in the New York area and 17 in Massachusetts). New York has much better bread and rolls (New England Italian and French bread and bulkie rolls are just different shapes of Wonder Bread!) I also never once found a decent chocolate cake in either a bakery or a restaurant there; they don't know how to make a decent milk chocolate, butter cream icing. And, in general, New York has better pizza, although Boston Pizzeria Regina is very good. Both do an equally good job with beef and good French food. Where New England excels, however, is with sea food. After 17 years in New England, I cannot eat seafood anywhere else without being disappointed! Great chowder, and in particular, fried clams.
Cook the Book: 'Top Chef'
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chicknwangs
Amandarama
scaevola
hmcnaron
gkran
Winners have been notified by email and also appear on our Contest Winners page.
Cook the Book: 'Top Chef'
Chicken Piccata with lots of fresh lemon juice and capers.
Cook the Book: 'Top Chef'
Ancho Pork Tenderloin Enchiladas with a Red Chile Sauce - different and incredible! It would make Bobby Flay jealous
Cook the Book: 'Top Chef'
I would make my favorite comfort food - baked mac & cheese. There's chicken, walnuts, mushrooms, and a roux of gorgonzola, white cheddar, and bleu cheese. Topped with scallions, this is divine.
For a dessert, I would make rice pudding with lemon zest. It would be a carby, heavy entry, but everyone would be bursting with happiness and cheese.
Cook the Book: 'Top Chef'
my meatballs and gravy.i have to make this every get-together
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Location: Boston, Massachusetts
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Favorite foods: Eggplant, mint, chocolate, red meat, broccoli, cauliflower, cabbage, cherries, blueberries, carrots, potatoes, sushi, german food, italian food, comfort food, cheese, bread, lemon, pasta, oranges, nori, cheeseburgers.
Last bite on earth: Eggs Benedict on a barely toasted bagel, side of crispy, perfect bacon and hash browns, and a tall glass of ice- cold milk.