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Who Really Fathered the Everything Bagel?
I will allow cinnamon-raisin bagels to exist alongside plain, poppy and sesame. If you want an onion bagel get a bialy.
Have egg bagels vanished?
Candidate Ice Cream Flavors
Hillary, Dillary, Dock
Hillary: I Married a Marshmallow
'I Drank your Milkshake!'
Ok, I am from Eastern Massachusetts. We, and those in Rhode Island and southern NH and Maine, consider a milkshale to be milk and syrup processed in a drink blender, Thats is right, no ice cream!
If ice cream is added, it is a FRAPPE or, In Rhode Island only, a CABINET.
I feel sorry for those in less civilized parts who have never enjoyed a REAL milkshake.
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Recent Comments | Response to Comments
Photo of the Day: Fat in the Fridge
Hmm. in my freezer, I have containers of fat also -- turkey, chicken, beef, goose, lamb and of course, bacon.
Perfect for making a quick roux, and adding broth to a sauce.
Who Really Fathered the Everything Bagel?
I will allow cinnamon-raisin bagels to exist alongside plain, poppy and sesame. If you want an onion bagel get a bialy.
Have egg bagels vanished?
Candidate Ice Cream Flavors
Hillary, Dillary, Dock
Hillary: I Married a Marshmallow
'I Drank your Milkshake!'
Ok, I am from Eastern Massachusetts. We, and those in Rhode Island and southern NH and Maine, consider a milkshale to be milk and syrup processed in a drink blender, Thats is right, no ice cream!
If ice cream is added, it is a FRAPPE or, In Rhode Island only, a CABINET.
I feel sorry for those in less civilized parts who have never enjoyed a REAL milkshake.
How to make fried rice like they do at Chinese takeout?
The real secrets to good fried rice are
1. Day or two okd, refigerated soemwhat dry rice,
2. Use thick soy sauce - less thana tsp will flavor a latge batch. Using r egular soy sauce adds to much liquid to the wok and it tends to mush the rice.
Gone but not forgotten
Chocolate and caramel pudding cake mixes. The start from scratch ones are not as good.
The Spanish bar cake was a specialty of the A&P and sold under the Ann Page name. I miss it also,
Half coffee ice cream/half orange sherbet, I think it went by the name of Harvard or collegiate.
Sara Lee's orange cake.
Hoodsie History
I once, yes, just once, had a vanilla-flavored popsicle. It was blue and absolutely wonderful. I have never seen one since.
In the 1950s, Hoodsies had pictures of actors and actresses on th einside of the top lid, For some reason, they were printed in blue ink.
At Fenway Park, vendors sold 3 flavored Hood ice cream cups.
I put ketchup on _____
Ketchup on chocolate cake! Honest, it's good!
The Trendiest New Food Ever Invention Thread
Our $842 prix fixe menu includes the following:
The amuse bouche is three wild-sourced Sri Lankan crickets caramelised in sugar extracted from cane from the field in which they (the crickets) were harvested. The hand-thrown pale blue plate evokes the sky at dawn, which is when crickets are caught, and are produced exclusively by various support groups that our discretion forbids us from identifying.
-----
One plate for a table of four, I assume.
I would advise a beginner cook to _____
Do not buy "recipe" cookbooks (those with a of of recipes). Do buy book ON food and on cooking. Look for books iwth more narrative than recipes.
You will learn more about how foods go together how to cook than how to follow a possible mediocre recipe.
'Top Chef': Made in Manhattan
"Maccioni deserves some generational leeway" No, he deserves scorn for the pompous ass he is.
Sirio Maccioni, who presents the chefs with a special dish—a fillet of halibut wrapped in a thin layer of potato on a bed of leeks and mushrooms. We're told this is a staple dish of the restaurant, but not on the menu, only for VIP diners.
Ya, it's special. What a joke. Hung "successfully duplicates the dish." So much for the wonders of the LaCirque kitchen. The VIP diners should read "The Emperor's New Clothes."
Words Into Action: Mario's Tomatillo Sauce Is Hot
Add me to the "I made it too" list. Wonderful and easy.
I poached eggs in some of the leftover sauce. And poured some over sunny-side up fried eggs. Both were excellent.
How Do You Eat Your Bagel?
sesame bagel, un-cut, un-toasted with chive cream cheese on the side. i like to break the bagel into chunks and dip into the cream cheese. strange, i know but that's how i love them :)
--
Absolutely correct! Broken pieces of bagel are so much better than the mundane sliced bagels. We get that marvelous bagel crust on both sides of each chew.
Dinner Tonight: Smoky Chipotle-Balsamic Dressing
While not quite as spectacular as reaching the end of the World Wide Web, by combining chipoltes and balsamic, this recipe has now exhausetd the possibilities for combining chic ingreduents. At least, I hope so.
Can we now go back to food?
Satisfying & healthy soft foods for those with dental problems?
If you are into cooking, souffles would be a good special treat - both sweet and savory - cheese, spinach, chocolate, coffee, etc.
Other vegetables are excellent mashed - squash, carrots, parsnips. chestnuts. etc. Stewed tomatoes can be served with all types of flavorings - basil, southwestren chili, Provencal, etc.
If you can chew lightly floured and fried food, you can then add croquettes (with the chicken pureed rather than ground).
Share your single best recipe
HOISIN CHICKEN WITH CASHEWS
INGREDIENTS
• Marinade
• 2 Tbl Szechuan pepper, ground medium fine
• 2 Tbl soy
• 1 Tbl white wine (I use dry Vermouth almost exclusively as a cooking wine.
• I Tbl oil
• 1 Tsp cornstarch
• 1 Tbl chopped garlic
• 1Tbl chopped/grated ginger
• Oil for stir-frying
• 2 whole, boned and skinned and TRIMMED chicken breasts cut into bite-size cubes
(Pre-boned "cutlets" come in ¼ breast pieces - you'll need 4 cutlets). Although they are advertised as ready-to-cook don't believe it. Trim off any cartilage, fat, and yucky stuff. The "cutlet" may separate into two pieces, the smaller piece is called the "filet mignon" and is highly prized. The French have some old Grande Cuisine recipes using just this piece. Keep in mind that the French gourmets can be quite silly people.)
• 1 can whole water chestnuts, quartered. Sliced water chestnuts are okay, but fine Chinese gourmets prefer that all ingredients be the same basic shape. (Ok, all gourmets can be silly.)
• 2 handsful of cashews
• 3 Tbls Hoisin sauce
• Hot stuff - Chinese chili sauce (1/4 tsp??), Tabasco, or even cayenne pepper to taste
• ½ cup broth
• 4 scallions, chopped coarsely into 2" lengths
• 1 scallion sliced finely
• Extra broth/water and cornstarch slurry to adjust thickness as needed.
Mix marinade and chicken. Let sit for 15 minutes or so. No longer than an hour, no shorter than 5 minutes
Heat wok on HIGH, add oil to film sides and bottom.
Heat wok until oil is almost smoking.
Add chicken in as close to one layer as possible. Let cook, undisturbed. until chicken is almost browned. Turn chicken and begin stir frying
Add long scallions, and water chestnuts. Stir fry briefly
Move food to sides and add Hoisin and hot stuff. Adjust sauce thickness as needed.
Add cashews stir-fry to heat through.
Serve immediately garnished with uncooked, thinly sliced scallions. I like to serve plain boiled rice and buttered green peas with the dish.
Who inspired you the most regarding food and cooking?
I rode the same bus to Foodietiown that Sue22 did: "My Mother,........was such an awful cook,.....I swore when I grew up that I would eat nothing but great food for the rest of my life. And I have and still do endeavor to do just that!"
My mother and granbdmother were Irish. That meant pretty much boil it and make it gray. She would boil canned peas for 20 minutes. Lamb was only made into a lambstew that just reeked. Vegetables were always beyond soft. She and my father would make their version of beef chopsuey. Take the cheapest meat and trim absolutley nothing. Add Lachoy canned beansprouts and soy sauce and PRESSURE
COOK it.
She did make a helluva pie though and I don;t even try to match them.
"Alone in The Kitchen....
I am much too old, but when no one is looking -- fluffernutters do it. At least I use "natural" chunky pb.
Can anyone recommend a good brand of whole wheat pasta?
There is no such thing.
What food do you wish you liked, but don't?
I really, really wish I could tolerate even slightly fatty or gristlly or chewy meat textures. There are so many Asian foods that I can't even look at. And now with the in status of pork bellies, another apparentle wonderful dining choice is excluded.
I love all meats, but they must be carefully trimmed of all fat and gristle.
It is sad.
Milkshake terminology
Frappes (fraps) are drinkable. They are not supposed to be "any milkshake or malted must be served a) with the straw standing straight up."
A New England "frappe" and a RI "cabinet," as I understand them, need not becoffee flavored. They are ice cream, syryup and milk, what the Flatlanders call a mikshake. A milkshake is New England is milk and syrup without ice cream, which is apparently unknown in the Great Middle.
Lastly, in New England, a "plain" soda is an ice cream soda without ice cream, that is, milk or creamm syrup and soda water. The term "soda" in the 50s and earlier never referred to carbonated soft drinks - they were all ":tonics."
I have a good recipe for_______
My hoisin chicken with cashews is pretty tough to beat. Only secret is a goodly amount of szechuan pepper and hoisin sauce.
Ultimate, culinary dream machine?
I have the Thermador 24" wol burner in a cabinet next to the stove. It goes up to 30,000 BTUs and is a lot better than using any home stobe top burner. However now I am pining for a true commercial wok burner +100,000 BTUs, but my insurance company and local code says "NO."
Vermouth: Your Liquor Cabinet's Neglected Child
Dry vermouth is my white wine for cooking. I think I giot the idea of using dry vermouth is place of white wine from a Julia show.
How Do You Eat Your Bagel?
I come from Brooklyn, where one of my fondest childhood memories is the daily walk I took with my father and uncle to the neighborhood bagel bakery (in Boro Park).
I now live in California, after living 20 years in Massachusetts. I have never been able to find a Brooklyn-style bagel, and I wonder if they still exist.
My childhood bagels were hard and chewy, there was no way to make a sandwich from them. I ate them radially, schmearing the exposed end with cream cheese and eating my way around.
At the company cafeteria today, everyone was talking about bagels, and all but one person laughed at me for eating bagels the way I did. The one person who concurred with me, was a Bulgarian. He was a true Bagel maven.
How to make fried rice like they do at Chinese takeout?
Oh -- and you don't need a wok, either.
How to make fried rice like they do at Chinese takeout?
These things are true:
Use cooked rice, refrigrated for at least 24 hours
Have everything prepped ahead of time
Use a minimal amount of oil
The pan needs to be very hot
These things are not true:
Lack of BTUs on home stoves prevent this from being made successfully
Asian cooking is called "oriental"
Chiffonade basically nailed it. The whole "PARBOILED RICE" thing? Meh, I wouldn't personally go there. It may be idiot-proof, but then again, I'm no idiot and I don't intend to settle for second-best.
Don't let anyone tell you that you can't make perfect fried rice at home. That's a BS line that professional cooks will tell you. Just mind the details.
How to make fried rice like they do at Chinese takeout?
tablespoon of oil into VERY HOT wok, bacon sliced into tiny pieces - cook until bacon is just starting to brown. Add your favorite veggies (I usually use onion, bell pepper and cabbage - all cut into small cubes). As soon as the veggies start to soften reduce the heat to low and push them to all to one side - add 1-2 lightly beaten eggs to the free area, and cook until they are not runny, then mix with the veggies and bacon. Add 1-2 day old rice to the mix and stir until everything in incorporated. While mixing the rice I add soy sauce, dash of salt and pepper, chipolte seasoning, and of course a dash of sesame oil.
How to make fried rice like they do at Chinese takeout?
I am not a big fan of fried rice with soy sauce. I like fried rice with shrimp, eggs, scallions, green peas and bacon bits....top it with KETCHUP! Key is to use cold dry rice, otherwise the rice becomes too sticky...you need a really hot big wok to stir fry a bowl of delicious fried rice.
How to make fried rice like they do at Chinese takeout?
just an fyi...
If you like gummy, clumpy, sticky rice, always buy the regular long or short grain stuff.
If you want idiot-proof perfect rice everytime that does not stick together, all the kernels fall loosely apart, is difficult to burn (for most people), then use PARBOILED RICE. You'll be pleasantly surprised how well it works for fried rice, and how fluffy and unsticky it is.
I usually make it per instructions on package (2c water per 1c rice), then dump it out of the pan into a big screen colander to let it drain. If I don't have time to refrigerate it, I pour cold water through it to cool it quickly. Then it goes from there into the wok, mixing anything else you want to ad and fry it up!
It takes lots of practice and some real oriental cooking knowledge to learn how to make restaurant-quality fried rice with the basic sticky kinds of rice. A very hot wok, just the right amount of oil etc. You don't have to be concerned about that when using PARBOILED RICE. It's never failed to turn out unsticky and fluffy for me, and I'm no seasoned chef.
Desserts I don't like...
Icing with way too much sugar. I'm usually the one scraping icing off of cake at parties.
Banana bread or cooked bananas (plantains don't count). I love bananas though.
Most corporate baked goods; you can taste the lack of love and care in them, and I can't remember ever reaching for carrageenan or sodium benzoate when baking.
Sugar-free anything. Sugar substitutes taste nasty.
Most fruitcakes. I'm bored with them.
Adult-sized slices of chocolate cake. I usually find it too rich to eat in large quantities. I love chocolate, I just prefer it in small doses.
Most donuts, except for cake donuts.
Crunchy cookies. Just not a fan of the texture.
Desserts that make me go meh:
Red velvet cake? I mean, it usually tastes OK (vaguely reminiscent of malted milk, like Wendy's frosties), but I always feel odd eating so much food coloring.
Sock-it-to-me/7-up/insert soda here cake. Common in Southern cooking, and almost always too sweet.
Re: buttercream icing: unless you had it on a homemade cake or cake from a wedding party, it probably wasn't made with real butter. 'Buttercream' icing made from vegetable shortening is pretty disgusting.
I'm surprised so many people here don't like tiramisu, but I've had my share of bad tiramisu. I'll second the cannoli though. Highly overrated and just not that tasty.
Gone but not forgotten
BITTER: you can still get charles chips in a tin!
Gone but not forgotten
I registered specifically to add my desire for
Regal Crown Sour Cherries!
I had a craving for them suddenly and went online to look for them only to find out they are discontinued. I am sad.
I also want to add one more gone but not forgotten, but I think I may be the only person who has ever eaten this cereal:
Concentrate
It turned to mush when milk was added and had a great taste. I guess most folks like their cereal crunchy but I never did.
Gone but not forgotten
My favorite cereal of all time ...
General Mills "JETS" (when they were shaped like Trix or Kix )
They changed the shapes to space vehicles and planes.
The taste and texture changed to something like Alpha-Bits. Not nearly as good.
I'm 56 and I still miss them!
How to make fried rice like they do at Chinese takeout?
Some really nice suggestions here, I'm learning too.
I would agree, a good, hot, properly seasoned Wok
would work best.
But wouldn't MSG work better than salt?
It is not a main ingredient/flavor enhancer of Chinese cooking?
Who Really Fathered the Everything Bagel?
Warm from the bakery in the Rockaways. Second that thought. Some years ago, I reluctantly added the everything bagel to my list of REAL bagels - plain, onion, poppy, salt, garlic. Cinammon-raisin, cheese? Why not just go to DunkinStarbucksAuBon Pain for a bagel? Now, let's find out who "invented" the black and white bagel. Maybe, it was the poster who worked at Carvel.
Who Really Fathered the Everything Bagel?
CapeCodBob:
Haven't seen egg bagels in years - and bialys seem to have disappeared from most bagel shops as well.
You should know that bialys and bagels are made from different flours. And the onions in the center are usually caramelized - not toasted like on bagels.
As far as I know, the only purveyor of quality bialys these days is Kossars on the lower east side....
And has everyone forgotten pletzels and onion boards? Oy, such aches I have for those on a Saturday night....
Who Really Fathered the Everything Bagel?
I don't care who "invented" it, I just thank them every time I order one! Toasted with veggie cream cheese, please!
Who Really Fathered the Everything Bagel?
Hey, easy on the onion bagels. Before the Everything Bagel those were my favorites. Plus, the onions used in the center of bialy (moist) are quite a bit different than those thicker, crunchier type onion seeds used on the bagel.
My favorite bagel sandwich: Toasted Everything Bagel, on one half cream cheese and salty lox, on other half butter and American cheese.
As far as controversy. I believe it's over. What's in a name? When it comes to the Everything Bagel, I believe everything.
Gone but not forgotten
Regal Crown Sour Cherry candies. Oh my god, they were awesome. And McDonald's Cherry Pie, deep fried, which was so ridiculously good I could barely stand it. Also, (head hanging in shame) Butoni used to make these toaster pizzas that I was addicted to. Even as I ate them I knew they were crap, and didn't care.
I'm noticing a theme here. Garbage. But, oh, so tasty garbage.
Gone but not forgotten
Gardetto's mustard pretzels. Though technically not discontinued, I have not been able to find them anywhere - and I've looked in every gas station and grocery store I've gone to for the last five years.
Also, Coke II. I used to live in American Samoa (where, apparently, it's still sold), and drank it daily. It was the only soda I ever drank on a regular basis, and I really liked it. I was sad to find out that it wasn't sold in the contenential States.
Gone but not forgotten
Charles' Chips. A Philly delicacy. They were put in a large can and they actually used to deliver them to peoples' homes. My grandparents used to get them all the time. This is when chips were fried in lard, but man o man, so good, y'all.
Gone but not forgotten
Can't wait for Fiddle Flakes. Really miss Van De Camps frozen Mac and cheese. Its had the little cruchies on top. Nothing evev compares. Anybody remember?
Candidate Ice Cream Flavors
ag3206 is SO funny. for the first time ever, I find myself wishing Huckabee were still running. That is so perfect "Vanilla Huckabean"!
Sfcrotty - those are very nice.
The New York official state tree is the Sugar Maple. State fruit the apple (NY state apples are excellent, I know and I live in a big apple-growing state) There must be a apple/maple ice cream in there for Hillary.
Candidate Ice Cream Flavors
How about White McCain-adamia Nuts? Vanilla ice cream with white chocolate chunks and white macadamia nuts.
Now, if I could only figure out how to work "Aged" into the recipe...?
Can anyone recommend a good brand of whole wheat pasta?
Ronzoni's Healthy Harvest - I really couldn't tell much of a difference and it was very, very good.
Can anyone recommend a good brand of whole wheat pasta?
The Washington Post did a taste test of whole wheat pastas and Bionaturae, an Italian brand that is available at Whole Foods, won. I've tried it, and I think it's pretty darned good. Thinner cuts taste more "normal" than thicker ones.
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Hmm. in my freezer, I have containers of fat also -- turkey, chicken, beef, goose, lamb and of course, bacon.
Perfect for making a quick roux, and adding broth to a sauce.