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CatSauce

Snapshots from Italy: Truffle Hunting (With a Dog!) in San Pietro de Avellana

Lobster Rolls with Trepidation.

They can steam it in the store? Wow. I'll check!

Kitchenaid Repairs. Oy.

So. I did some more research over the weekend (I googled things.) When I look at images of other 600's online they don't have the chrome ring. I am thinking that might not be the answer. The Kitchenaid Authorized repair center is an hour away by train, so I won't be able to get a repair estimate until Saturday, because that's when I'm free. Any thoughts anyone?

Kitchenaid Repairs. Oy.

Wow. Adam is magic.

Kitchenaid Repairs. Oy.

So after reading the tutorial Adam linked to, it seems I am missing the ring thing that holds the planetary gear in place. Dangit. This is going to be a fun trial and error with ordering the part online.
And yes! Fix the mixer! use the ice cream attachment! That's first on my list of toys I need as soon as i get a new job/raise.

Kitchenaid Repairs. Oy.

That is super-useful, and now I know what the mystery piece is actually called. Thank you!

Kitchenaid Attachment Sizes.

Aw dangit. I am le poor and won't be able to use my new toy for another few weeks I guess.

36 Hours in New York for a Delicious Birthday-Please Help!

It's 12 w. 32nd street. There's also a Hanh A Reum across the street, or if you are really in to Asian food, go whole hog and spend an afternoon eating your way from one end of Flushing to the other.

36 Hours in New York for a Delicious Birthday-Please Help!

Woorijip is my favorite restaurant ever actually. Good call! It's cheap and it's exactly like the Korean food your mom would make, if mom was Korean!

Kitchenaid Attachment Sizes.

So just to clarify, @shecooks, the 5 quart attachments will be OK until I can afford the 6 quart ones?

Kitchenaid Attachment Sizes.

Oh man, I have not thought about what I am making first. I used my Artisan primarily to make butter. More butter is always a good thing! I really want to invest in the meat grinder/sausage making attachment and start doing my own nitrate-free chorizo.

36 Hours in New York for a Delicious Birthday-Please Help!

Eataly is kind of a tourist trap, but hey, you guys are visiting from out of town, and it's definitely fun. Are you planning on hitting any brunch spots? Brooklyn brunches are especially good. Vinegar Hill House and Buttermilk Channel being my notables.

What will you eat to end Passover?

Interestingly, I discovered a few years ago that Quinoa is OK to eat during passover. Just don't eat too much of it.

Getting my hard-anodized Calphalon *really* clean.

I called Calphalon, and the rep said I could Softscrub the heck out of it.
(maybe this is a topic for another thread) but roommates that cook poorly/abuse your cooking stuff. I don't want to be a kitchen nazi, but, boiled chicken, over rice, with mustard. I had to intervene last week because he was frying everything in a few inches of oil, in a nonstick pan. I asked why, he said 'I read online that you put oil in a pan, and it helps the meat to not stick.'
Dude, you only need a tablespoon or so of oil.

Better than being roommates with a fellow foodie, we'd have to fight for stove space.

What will you eat to end Passover?

I try to avoid Kitniyot, but I am mostly/lapsed vegetarian, and if I can't have a little rice and beans, then all I have to eat for a week is eggs, eggs, and more eggs.

What will you eat to end Passover?

Things that cannot be consumed during passover, which ends tonight/tomorrow(?)

Chametz (5 grains):

(during Passover, we do not eat any of these 5 grains that come into contact with water for more than 18 minutes)

wheat

spelt

barley

oats

rye

Kitniyot (legumes):

rice

corn

soybean (yep--there go the soy lattes!)

string beans

peas

lentils

peanuts

mustard

sesame seeds

poppy seeds

Some people use kitniyot based oils on Passovers, while others are more strict and only use olive or walnut oil.

Sephardi do eat kitniyot on Passover, while Ashkenazi do not.


Also, no juiced clarified in grain, beer, liquor, etc.


I am ending my Passover with a nice single malt and a grilled cheese.

Weekend Cook and Tell: Eggs Abound

*Chess pie had about 4 eggs in it. My heart hurts.

Weekend Cook and Tell: Eggs Abound

On Friday my SO and I roasted a whole pork shoulder, rubbed in brown sugar and smoked paprika. The paprika was so red, it made the raw pork look like a candy-apple, an hour in to roasting, our whole kitchen smelled like fragant bacon - lovely. We had it with arepas and refried beans. Sunday night we ground up the leftover pork shoulder and used it with tomatoes as pupusa filling, and a home made Chess/Crack Pie.

Getting my hard-anodized Calphalon *really* clean.

Cool, calling Calphalon for help right now.
I am fairly certain he didn't use an aerosol oil spray on it, we don't have any in the house. Argh. For reference, this is the pan:
http://www.amazon.com/Calphalon-D1382PB-Commercial-Hard-Anodized-Everyday/dp/B00006FX83/ref=sr_1_9?s=home-garden&ie=UTF8&qid=1303760917&sr=1-9

so it would appear that I do indeed have the 'commercial' version of it.

Getting my hard-anodized Calphalon *really* clean.

I had a chat with him last night, he is 'pretty sure' he washed it, but obviously not well enough. I supply all the pots and pans for the apartment, and he only uses two of them, of course, my nicest pieces.

Getting my hard-anodized Calphalon *really* clean.

Right now it's simmering with a mixture of white vinegar, and soapy water. It so happens that my sig other works at the Trader Joes, so I will have them look for the scrubby thing.
Who boils chicken anyway? Of course I tease him relentlessly about it. I do skillet chicken (in my cast iron) all the time and enough fat renders off that I don't have to grease the pan ever. He insists that boiling the chicken makes it 'juicier'. It's not juicy, it's waterlogged. But I digress.

Getting my hard-anodized Calphalon *really* clean.

I don't know if I should steel-wool it, or use baking soda etc on it. The pamphlet that came with it said I should definitely not use abrasives on it.

Lobster Rolls with Trepidation.

So tomorrow in a spate of celebratory awesomeness, I am making lobster rolls with a pal/a GUY. This is going to be fun, and also, a bit daunting, as
1. Lobster is expensive (but really, slathering anything in butter/mayo and old bay, how can I screw that up?)
2. I have never cooked a lobster.

So. In my head it makes sense that I should be able to go to a grocery store, say, Whole Foods, or Fairway and grab like, a baggie of frozen lobster meat. After a round of calls I have determined with my lazer-like skills of phone research that Fairway doesn't stock such a 'baggie of frozen lobster meat' and Whole Foods doesn't do lobster, at all.
I am going to be in Soho for lunch, and am wondering if maybe the Hong Kong Mart on Hester would have Lobster Tails, or this mythical baggie of meats? Can I get a live lobster home in my backpack on my bike? Is that a bad idea? (it sounds hilarious, so probably a bad idea) Throw in the towel and look for frozen tail?
Western Beef has frozen Lobster tail on sale this week for $17 a pound, which is an insane- good deal, as Fairway sells theirs for $26.50.

So really, this thread has two objectives.
Do you have tips for making awesome lobster rolls at home? Impressively good ones?
Also are you in NYC/Brooklyn? Where do I get ok/decent lobster from? Something tells my my local (Bushwick) fish market might not come through.
Hanburger bun or Hotdog bun?
Chinatown fishmarket lobster - yea or nay?
Should I just throw in the towel now and try to get a table at Mermaid Inn?


*Oh how I wish there were email replies for this, as I am not going to be home tomorrow morning, and am probably going to have to sprint through Hong Kong Mart just to check before heading back to Brooklyn anyway.

Brandied Cherries?

A close friend of mine was telling me he has not had these in a long time, so I decided to take on the challenge of making them. As it turns out, this is the perfect time to do it, since it's cherry season! Most of the recipes call for mason/canning jars.
Does anyone have a recipe for Brandied Cherries that don't call for canning it?
Can I just adapt a recipe by putting it in a very well sealed glasslock perhaps?
Ideas?
Thank you!

Kitchenaid Repairs. Oy.

So. This kitchenaid was gifted to me, but it kind of broke/fell apart moving it over to my place.
It looks like I could mallet that piece back in, should I? Or should I leave it to the pros? How do I fix this?
http://tinypic.com/view.php?pic=k21yeo&s=7

I live in Brooklyn and don't have a car/am on a tight budget. I can't really see myself cabbing this thing over to Brooklyn Kitchen or hauling it on the train anywhere.
:(

Kitchenaid Attachment Sizes.

I've had my 5 quart artisan for years, but was recently gifted a 600 Professional series (squeeee) that is missing the attachments. Will my 5 quart attachments work with a 6 quart bowl? It's only really a difference of 1 quart. Has anyone tried this? Is it serviceable, or will I have to pony up for the 6 quart size whisk and dough hook?
Thank you!

Getting my hard-anodized Calphalon *really* clean.

I was gifted a really lovely hard-anodized skillet last holiday.
I have a cooking-averse roommate who uses it to boil chicken.
Recently I pulled it off the pot rack, only to find that it had been hanging there for a few days with a gummy film of cooking oil on it. There's no way I put my own pot away like that! The problem is that soap is not getting it off. It's covered inside and out with a brown film. How do I get my pan to shine like the top of the Chrysler building? The pan is only 6 months old, how can I keep it looking like new?

Kitchenaid Attachment Sizes.

I've had my 5 quart artisan for years, but was recently gifted a 600 Professional series (squeeee) that is missing the attachments. Will my 5 quart attachments work with a 6 quart bowl? It's only really a difference of 1... More