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Amandarama

Hugh Acheson on the Best Southern Cookbooks and How to Cope With Your CSA

@I'llDoTheDishesLater - use the link at the bottom of the page that says "report an inappropriate comment". Seems like that poster has spammed at least 5 threads now.

Back on topic - I'm psyched to know about Hugh's book. I always feel guilty when I've discovered forgotten vegetables buried away in the fridge.

Boldly Go Where No Caprese Salad Has Gone Before: Fried Caprese Bombs

I wonder if this would work with slices of tomato with mozzarella and basil sandwiched between them and then floured, egg dipped and breaded and then shallow fried?

Thin and Tender Flour Tortillas

These look great! I have a couple questions though:

- can I use a tortilla press to make these or do I need the rolling pin?

- would cake flour make these even more tender or would I risk structural integrity if I go that route?

Hey Chef, What Can I Do With Sunchokes?

As someone who suffers from the digestive problems others have noted with this vegetable, but who enjoys the flavor, are there any ways to prepare it that would cut down on those issues? The first time I had them roasted, it was a revelation...until I realized later in the evening that I would need to absent myself from polite company!

Beyond Chevre: 10 Essential Goat Milk Cheeses to Know and Love

Is the rind on the Drunken Goat edible or for show? Just curious.

6 Great Condiments to Complete Your Cheese Plate

I like to roast grape tomatoes with shallots and whole garlic cloves until caramelized and jammy. It makes a great accompaniment to a wide variety of cheeses, from fresh goat cheese to strong cheddar.

How to Make the Ultimate Rich and Creamy Vegan Ramen

For those having any difficulty getting the Sun Noodles referenced in the article, you can get the kits through Amazon now. Just FYI.

Chinese-Style Hot Pot With Rich Broth, Shrimp Balls, and Dipping Sauces

Looks yummy! Two questions:

- if I don't have access to that particular BBQ sauce, what could I use instead? Hoisin?

- how long does it take to cook the shrimp balls? I'm guessing not more than a minute or two, but just wanted to be sure!

Thanks!

The Non-Judgmental Guide to Getting Seriously Into Tea

I've been using my French press to make loose teas. Not sure if that is some kind of sacrilege, but I think it works pretty well for the 2-3 cups I typically have in a morning.

The Best Cheesesteaks in Philadelphia

@Kenji - I can imagine a world in which someone makes a cheesesteak with really great, beefy meat, browned properly, bound with provolone, served with a good hot pepper relish, but AFAIK, that doesn't exist. "

I do believe Alton Brown has a cheesesteak recipe. Perhaps this should be investigated and Food Labbed. I think he uses tenderloin trimmings and mimolette cheese.

Why a Y-Peeler is the Best Vegetable Peeler

I have the Oxo y-peeler and I really like it for heavier vegetables, like squashes and rutabaga. I've also used it successfully on lemons. It was a good investment!

Black Garlic From 'Bar Tartine'

I had the same question!

You Asked, We Answered: Thanksgiving Edition, Part 2

I'm dry brining a split turkey breast that I'm going to put in my cast iron stovetop smoker. The manufacturer's web site suggests it'll take 2 hours, but I don't know if the skin will crisp. Should I plan to put it in the oven to finish? I don't want to dry it out.

Use Your Waffle Iron for Incredible Leftover Mashed Potatoes

I anticipate that I am going to have leftover mashed potatoes. I think I'm going to make this - I think I am going to leave out the bacon, but top them with smoked salmon and sour cream. Yay, brunch!

In Praise of a Turkey-Free Thanksgiving

BF and my mom have an irrational line in the sand when it comes to turkey for Thanksgiving. It took quite a bit of convincing to even get them to let me downsize from a whole bird to parts (which makes more sense given that there is just the 3 of us). I attempted broaching Cornish game hens this year and was soundly rebuffed. Oh well.

A Fast Food Thanksgiving That's Actually Delicious

What? No White Castle Slider stuffing?

Forget Al Dente: Braised Green Beans Are Where It's At

This article made me think of the uproar about a "non al dente" vegetable recipe that was presented on this very site from 2008:

Snapshots From Italy: Hammer Your Spears

Sometimes, I wonder if it might also be a textural thing here in the US. Soft veg if cooked wrong can get slimy.

How to Export Your Recipe Box When Ziplist Shuts Down

Slightly more labor intensive, but I cut and paste into my account on Calorie Count (an about.com site). It saves recipes and then provides nutrional info. I can proceed with the recipe or tweak as needed depending on my diet needs at the time. Recipes I'm just curious about investigating at a later date I just bookmark to my browser.

FWIW, the Brussels Sprout gratin recipe has 438 calories/serving.

The Food Lab: This Creamy, Cheesy Brussels Sprouts Gratin Just Might Be the Side Dish of Your Dreams

Oh boy. This is strikingly similar to a gratin I was planning to make using butternut squash and fennel (no stovetop step though), but I might have to make this one too now. It might even convince my Brussels Sprouts averse BF to eat them, but if not, then more for me!

The Food Lab: How to Make Vegan Stuffing That Really Rocks

@VeganWithaYoYo - I have a recipe for a taco filling that uses cooked jackfruit and seitan to mimic pulled pork in sauce. You could probably do something similar and toss it with your relish in place of Tofurkey. Just a thought.

Win a Copy of 'Marcus Off Duty'

Baked mac and cheese with whatever is at hand from the fridge or pantry.

Slow-Cooker Puerto Rican Pernil With Pique Criollo

Hi, on the off chance I don't have a slow cooker with a timer and/or a desire to get up at midnight to hit start on the pot, how long would this take to cook on "high"? 18 hours is a long time to leave a slow cooker unattended around my cat.

Win a Copy of 'Tacolicious'

Asking me to pick a favorite taco filling is like asking me to pick a favorite child! Can't beat cabeza or lengua, but fish or shrimp, or mushroom, onion, and zucchini are awesome too!

Real-Deal Khao Soi Gai (Northern Thai Coconut Curry Noodle Soup With Chicken)

We have fresh tumeric in some of the local Indian markets. Do you need to peel it, like ginger, before use?

Watch This New York Chef Make a High-Class Cheez Whiz

I suddenly have an overwhelming urge to get an iSi cannister and put aerosolized Mornay sauce on a cheese burger. And a hot dog. And on a fried pickle. Pretty much everywhere. I think I may have a problem.

Dinner Tonight?

I've been doing a lot of weekend cooking to make extra meals for my mom, so she has something she can easily reheat while she has been recovering from rotator cuff surgery. Last week I made boneless chicken thighs "40 cloves of garlic" style; this past weekend I made her a lamb and butternut squash stew. This afternoon I'm taking the opportunity to cook food for the rest of us. I have boneless pork spareribs in the slow cooker with potatoes, roasted tomatillos, poblanos, serranos, onion, garlic and cilantro. I hope it comes out ok; I've never worked with tomatillos before. How can you tell if they are ripe enough to use in the store - or, does it matter?

What are you all making tonight?

Dinner Tonight?

What's everyone making today for dinner? Any special projects going? I've got the day off, so I'm making a whole chicken in my slow cooker with a coconut curry sauce. I'm going to roast some butternut squash and make some jasmine rice and peas to go with it. How about yourselves?

Smoked Oysters?

Does anyone have recommendations for a quality brand of smoked oysters? I'm trying to recreate a rice dish I had from a restaurant that has sadly closed and I don't want to ruin the dish with sub par oysters. Thanks in advance for any feedback!

Random Slow Cooker Question

Can you wrap food in a banana leaf and put it in a slow cooker to good effect? I've got a vacation coming up with free time, some pork shoulder and chicken thighs, so I just thought I'd throw it out there.

Raw Butternut Squash Causing Skin Irritation?

Yesterday I prepped some raw butternut squash for a lasagna I am going to assemble today. When I finished and was cleaning up, I noticed that the skin on the hand that was most in contact with the squash skin had started to peel. Never had that happen before. In Googling this, it sounds like it's kind of common, like the reaction some have to mango skins. However, I haven't been able to track any specific trigger down other than vague references to "enzymes". Anyone know what in the squash skin is causing this? BF that I live with also has a raw melon allergy that gives him oral hives, so I'm wondering if it's related too.

Freezing cooked portabellos?

I was thinking about roasting a bunch of portabello mushrooms and storing them in the freezer for quick sandwiches on weeknights when I don't want to cook something involved. Will they freeze ok or will it mess with the texture?

And, yes, they don't take long to cook, but sometimes I just want to grab and go.

Dinner tonight? Nov. 1, 2012

What's everyone doing for dinner tonight? Cooking and eating in or eating elsewhere because you're still recovery from Sandy? Tonight I put together a shrimp and corn chowder on the fly from pantry and freezer ingredients since we were fortunate enough to keep our electricity during the hurricane, but really haven't had a chance to restock at the grocery store. How about you?

Dinner tonight? Nov. 1, 2012

What's everyone doing for dinner tonight? Cooking and eating in or eating elsewhere because you're still recovery from Sandy? Tonight I put together a shrimp and corn chowder on the fly from pantry and freezer ingredients since we were fortunate enough to keep our electricity during the hurricane, but really haven't had a chance to restock at the grocery store. How about you?

Having Problems With The Mobile Site (Android)

Hi. Enjoying your upgrade while on my computer but, just wanted to let your IT folks know that I'm also an Android phone user (T-mobile MyTouch4G) and I've been getting a lot of 404s on all new content that has been posted since the site upgrade while trying to view the site through the mobile version. The software version on my phone reads Android version 2.3.4 if that helps.

Thanks!

Dinner tonight (4/23/2012)? Make anything good?

After a long weekend spent eating mostly fried food, pizza and diner food up in NH with friends on a get away, I found it incredibly restorative to roast a chicken and eat it, along with some roasted beets and fennel and have a nice dinner at my own dining room table. What did you make tonight?

Beer and Caviar?

Anybody have any thoughts on a beer that would pair well with osetra caviar? BF gifted me with some and I'd like to share it with him, but he's not a sparkling wine or vodka man. So, I'm looking for a beer he might like that would work with the caviar. One caveat - he detests wheat beers and his usual tastes run to IPAs and stouts. Thanks!

Bread bowls for soups

If I were going to make individual boules to turn into bread bowls for soups or chowder, about how many ounces of dough would I want for each bowl, roughly? My usual recipes make about a pound and half of dough. Would quartering the dough give me bowls that are too big?

O Ya - Boston

Tomorrow BF is taking me to O Ya for birthday dinner! I'm very excited! Has anyone been that could give me recommendations on dishes?

Spaghetti Squash - storage

I bought a small spaghetti squash and sort of reflexively put it in my fridge on Monday. Do I need to put that sort of squash in my fridge? Have I just ruined it? It looks ok as of this morning.

Whole Wheat or Rye Flour - Making a Roux?

I was just struck by a random thought this morning as I sit here with my coffee. Has anyone tried using whole wheat or rye flour for making a roux? If so, does it thicken comparably to AP flour? I have no specific purpose in mind and I know it would taste different. I just thought I'd ask to see if anyone had tried it and what their experience was.

Dinner Tonight? - 1/14/2011

What's everyone doing tonight for dinner? We're having pan roasted veal chops, rubbed with garlic, lemon zest, sage, rosemary and parsley, saffron rice and roasted broccoli. I think I'm having chardonnay with this, but haven't completely decided...might be in a red mood, but only have Zinfandel in the house right now.

Dinner Tonight? - 11/21/2010

What's everyone up to for dinner tonight? I've got cheese enchiladas going to use up various bits and bobs of cheese from the fridge to begin to make room for the inevitable parade of holiday leftover food that will soon need room for storage.

Substitutes for bottled unagi sauce?

Hi. I have a recipe for a tuna "pizza" that calls for prepared/bottled unagi sauce. My supermarket doesn't carry it and I'm not sure if I'll be able to get over to the local Asian market in the near future. I have hoisin sauce. Is that a reasonable substitute?

What's Cooking? - 11/14/2010

What's everyone up to in the kitchen today? So far I've accomplished breakfast tortilla stacks from some leftover sausage, beans, cheese and fried eggs. I've done curried red lentils and greens over brown rice for my lunches this week. And, I've got small black turtle beans soaking to use later in a chilli-mac that BF requested. Anyone else cooking today?

Poaching in a veloute

Last night I was catching up on a backlog of Avec Eric episodes via Hulu. In one of the episodes, Eric Ripert poached a piece of halibut in a veloute (his words) of water (thickened with a flour water slurry), vermouth, lemon juice and orange juice. His technique for making a veloute aside, what is the advantage of poaching in a veloute over court boullion or stock? Finished texture? I'm interested in trying this.

What food or technique has made you reevaluate your position?

I thought I was in the bechamel for lasagna camp...until last night when I made it with a full, whole milk ricotta. The kind with no stabilizers or gums (which is harder to find in the supermarket then you'd think). It set up beautifully, no sloshing/sliding of layers. I've had other lasagnas that deteriorated into sliding messes, even after sitting for 30 minutes from when it came out of the oven. And this one came out so rich! So, from now on, if I can get a hold of this particular ricotta (or make my own), I'm in the ricotta for lasagna camp.

Have you ever stumbled across an ingredient or technique that you normally would not use and been converted after trying it?

What to do with defrosted scallops?

In an effort to clear some space in my chest freezer, I removed a bag of frozen scallops and have thawed it. The ingredient list on the bag just lists scallops, nothing else, but they still look a bit "wet". I was going to just do a simple saute with them, but now I'm not so sure. What would you do with them, Serious Eaters? And, no, I'm not going to throw them out and drive to the store for fresh ones :)

Silly Putty Chemical Found in McNuggets!

via CNN:

All McNuggets not created equal

"All McDonald's nuggets are not created equal.

U.S. McNuggets not only contain more calories and fat than their British counterparts, but also chemicals not found across the Atlantic.

CNN investigated the differences after receiving a blog comment asking about them.

American McNuggets (190 calories, 12 grams of fat, 2 grams of saturated fat for 4 pieces) contain the chemical preservative tBHQ, tertiary butylhydroquinone, a petroleum-based product. They also contain dimethylpolysiloxane, "an anti-foaming agent" also used in Silly Putty.

By contrast, British McNuggets (170 calories, 9 grams of fat, 1 gram of saturated fat for 4 pieces) lists neither chemical among its ingredients."

Not that I've had a McNugget since I was 10 or so, but still - yikes!

Papadzules From 'Yucatán'

A dish of egg-filled tortillas smothered in a smooth, rich pumpkin seed and epazote broth, papadzules are fixtures of cantinas and restaurants throughout the region. Papadzules are not totally unlike enchiladas moles, but, lacking the cheese and chilies of the more recognizable sauce, the dish is far more delicate. More

Sikil P'aak From 'Yucatán'

For a dip so flavorful, sikil p'aak sure is ugly. A moderately chunky puree of ground pumpkin seeds, tomato puree, chiles, herbs, and onion, the hearty appetizer is a full expression of Yucatecan harvest time. I'll encourage you to ignore the appearance. More

The Food Lab: Easy Red Lentil Soup With Curry Yogurt

Even though my wife is a firecracker in many respects, when it comes to lentil soup, she likes to keep it vanilla. This time, I'm finally doing it right. This soup is very simple, with just a few aromatics that blend together beautifully in the background—it's a decidedly lentil-forward flavor—and a curry yogurt garnish that adds some flavor, but can be added at the table so that my wife can enjoy her bowl completely plain if she'd like. More

Wok Skills 101: Indoor Smoking

While you're never going to be able to slow-cook a whole slab of St. Louis style ribs on your stovetop, a wok is an excellent way to add a bit of light smoke flavor to smaller foods. It requires no special equipment other than a wok and a rack. Since the whole thing happens in a tightly sealed foil tent, very little smoke actually enters the room (less than say, searing a few steaks off). More

Cook the Book: Clotted Cream

As the cream cools it separates into two layers: the creamy top, perfect for spreading on scones (or anything else for that matter) and a thinner cream which cookbook author Darina Allen says will keep for several weeks and can be used in any recipe that calls for heavy cream. More