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Rice Cooker's on my Wish List
I have a Wolfgang Puck 10 cup rice cooker. I like it alot do to the stainless steel outside. Makes it easy to clean. I also like its simplicity; it has two settings: Cook and Keep Warm.
It comes with a helpful guide and recipes...not just for rice. You can use your rice cooker much like a slow cooker...or to steam vegetables...and more.
Can You Cook What You've Never Eaten?
I agree with CJ, who posted first on this topic...
authentic recipe and ingredients always help
Seriously Asian: A Guide to Dashi
The base for a perfect Miso Soup. Down with instant packs of "dashi" powder!
Helpful Hint: for those looking for a place to find Bonito flakes and Kombu. Take a look at finding a Ranch 99 market in your area. It's a great place to find many unique and common Asian ingredients (japanese, thai, chinese, korean and indian as well). i get my kombu and bonito there.
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Recent Comments | Response to Comments
Jacques Torres' 5 Must-Have Pastry Tools
The infrared thermos are great! you'll need one with a really wide range. Some you find at a hardwear store arent great for food because they only measure temps over 100 degrees...you want want that will go negative and way past 100 degrees. They start at about $100.00. Some even come with a attached probe to be able to read the internal temps of food as well.
Rice Cooker's on my Wish List
I have a Wolfgang Puck 10 cup rice cooker. I like it alot do to the stainless steel outside. Makes it easy to clean. I also like its simplicity; it has two settings: Cook and Keep Warm.
It comes with a helpful guide and recipes...not just for rice. You can use your rice cooker much like a slow cooker...or to steam vegetables...and more.
Can You Cook What You've Never Eaten?
I agree with CJ, who posted first on this topic...
authentic recipe and ingredients always help
Seriously Asian: A Guide to Dashi
The base for a perfect Miso Soup. Down with instant packs of "dashi" powder!
Helpful Hint: for those looking for a place to find Bonito flakes and Kombu. Take a look at finding a Ranch 99 market in your area. It's a great place to find many unique and common Asian ingredients (japanese, thai, chinese, korean and indian as well). i get my kombu and bonito there.
Taste Test: Mustard
Gulden's Deli Style!!! just had some on a wrap for dinner!
Dinner Tonight: Enchiladas Especiales Tacuba Style
I will be trying this recipe soon!
Serious Beer: Tasting Oktoberfest Brews
a local california micro-brewer named Karl Strouss makes a great Oktoberfest Beer.
Hot Doug's in Chicago: Good Hot Dogs and Good Neighbors in Line
I actually just watched the Chicago episode of No Reservations with Anthony Bourdane tonight and he went to Dougs! I've been to chicago a couple times and have heard nothin but good things about Doug's each time i was there...but unfortunatly was unable each time to make it over there from where i was staying. I heard the Foie Dog is amazing...like died and gone to duck heaven good...melt in your mouth good...
glazes & stuffings for winter squash?
I like to stuff butternut or acorn squash with a sausage and mushroom stuffing...
Ingredients list for the stuffing is as follows...
Mrs. Cubbison's Original classic dressing
Loose Pork Sausage
Fresh Parsley
Sliced Mixed Muschrooms (button, portabella, oyster, porcini mushrooms or wood ear...any mix you like)
Celery
Onions
Poultry Seasoning
Black Pepper
Kosher Salt
Swanson Cooking Chicken Stock or Broth (enough to provide moistness)
Cook the sausage first, then add the chopped veggies and cook till translucent, season, then add the veggy sausage mix to the dressing mix. Heat broth or stock and pour in with everything else. add the chopped parsley.
...i find it helpful to par bake the squash first, then cut off the top, then holow it out, stuff it, then put the top back on and finish baking it.
They carry ________ but not _________?!
It frustrates me as well that some place will carry some gourmet culinary ingredients but not others....
they carry capers but not shallots
they carry duck but not goose
they carry veal chops but not veal shank
The mystery of foie gras salt?
Its special salt used in curing foie gras.
Fish & Red Wine????
Fresh Line Cought Sea Bass with a tomato compote and Cabernet Sauvignon!
I'm glad others feel the same way i do! Heck with the white for fish and red for meat "rules". The truth is reds can and do go with some fish and sea food dishes.
Antique/Vintage Cooking Utensils
go buy a bottle of lemon juice, a box of coarse kosher salt, a heavy stainless steel wool scrubber, a roll of paper towels and a bottle of veg. oil. i dont suggest using soap on your cast iron but a good scrubbing with lemon juice, coarse salt and steel wool...then rinsing it in hot water (as hot as you can stand) then use the paper towels to "season" it. spread the oil all over the pan and put it on the stove. turn on the stove and put the pan on high heat till it starts to smoke, then trun off the heat and let the pan cool first before you touch it. Your pan is now cleaned, sanitary, and seasoned. Ready to use :-)
50+ baked potatoes
twice baked potatoes
Potato Skins
scoop out the insides and make potato cheese soup
Store-Bought Chicken Stocks, Reviewed: Which Are the Best?
everyone see that "top chef" is using swanson stocks for most of teir challanges???
MOST favorite cookbook in collection
I would have to say Professional Cooking...the massive amount of info in it is amazing! lots of step by step pictires and detail instructions. Although you have to know some professional terminology to use it. Measurements both in metric and u.s.
The perfect fried rice
For one...i agree with arm1970. Your missing the "GG" in the "GGS" of the "asian trinity": garlic and ginger.
Second....BACON??? (reply to oh_no_eric)
Third: cooked cold rice IS the best...rested over night uncovered in your refridgerator
and Fourth: Snow Pea Pods are better than just plain Peas
A pound of ground beef
Cook the ground beef with onions, worcestershire sauce, salt and pepper.
Samosas: Raw Store bought Pie Dough cut into trianles or Egg Roll wrappers cut in half on the diagnal, red curry powder,eggs, water, diced green bell pepper. Cook the peppers with the curry in a pan till soft, add the meat mixture to the peppers to re heat and portion into the pie doughs or wrappers and seal with a egg wash..bake till crunchy and light brown
Pasta Sauce: "Dr. up" a store bought pasta sauce with your meat mixture and heat over medium heat till nice and hot. and serve over your favorite cooked pasta.
Tacos: add chilli powder and cooked green peppers for a easy taco meat. serve with whatever fixins you like best
Burritos.....and more....
What bread or cracker do YOU eat with goat cheese?
I enjoy it sliced and rolled in a bread panko bread crumb and finely chopped macadamia nut mixture and then fried till it’s crispy and served with a fresh Olive Tapenade. Sort of a Goat Cheese An Crute you can say.
Rice Cooker's on my Wish List
Can anyone tell me whether it's possible to steam fish or meat in a fuzzy logic model, especially the Zojirushi ones? Thanks.
Dinner Tonight: Enchiladas Especiales Tacuba Style
These were pretty good, but while I like creamy foods and sauces, I found myself wanting a little more punch. Maybe next time I'll microplane some jalapenos in with the garlic for the roux and maybe a little lime zest.
Rice Cooker's on my Wish List
I love my Krups 10 cup rice cooker, which also makes perfect quinoa and steel cut oats. The added bonus is that is has a slow cooker function with an 8 hour timer that cooks on low only. Makes perfect barbecued pork shoulder and eggplant caponata too! It's a bit pricy at $100 (I got for $80 a few years ago) but it's an investment piece I figure.
Rice Cooker's on my Wish List
I use my rice cooker religiously. My first one was perfect - I think it was Rival brand (but was purchased some, 6 or so years ago), 10 cups, had a warming function, and the top snapped shut.
The one I have now is a hand-me-down and ancient. Still gets the job done, but has a removeable lid which splutters and makes a huge mess. Would not recommend such a model.
When I lived in Korea, the rice cookers all have the thick, stone pots that don't burn the bottom of the rice, just made it kind of crackly -- if I were in the market to buy a new one today, I'd go to my local Korean market (or any Asian market) and get one there!
Dinner Tonight: Enchiladas Especiales Tacuba Style
Made these tonight and actually found them pretty bland. Not bad, by any means, but a little disappointing.
Serious Beer: Tasting Oktoberfest Brews
seconded on paulaner's oktoberfest, I'm kind of surprised to see a bigger brewery like beck's reviewed though. I haven't had it in probably a year or so but I remember Harpoon's oktoberfest to be pretty tasty and (like all harpoon's beers) very modestly priced for the quality, Pennichuck's Big O was also quite good as I remember.
Taste Test: Mustard
I'm not sure which category it would go in, its probably more of a hot sauce, but I have to turn you all on to Dave's Gourmet Hurtin' Habanero & Honey Mustard: http://www.davesgourmet.peachhost.com/ct_PRdahhm.htm.
Its thick enough to be spreadable for your sandwich, and so hot you cant stand it but so sweet you can't resist - there's nothing better with cold, day-old pot roast.
Dinner Tonight: Enchiladas Especiales Tacuba Style
Made these Enchiladas this weekend, with one difference.What we had in our pantry were some Ancho chiles, the dried version of Poblanos. I soaked them for 12 minutes in the milk that was heating for the cheese sauce. The rest of the recipe was followed exactly and came out of the looking very good. The sauce was excellent, a darker shade of green though because of the dried chiles.
Excellent enchiladas and we will be having these again for sure! Thank you Nick for this very good Rick Bayless recipe.
Taste Test: Mustard
Maille is what all the best Chefs in the world use. Dijon, stone ground, you name it - Maille wins.
Jacques Torres' 5 Must-Have Pastry Tools
@ joannabar: JB Prince has a bunch of laser thermometers, including this one with a range of -4° to 605° F. You can also find them on Amazon.
Jacques Torres' 5 Must-Have Pastry Tools
any other ideas about where to find that laser thermometer?
Taste Test: Mustard
39 mustards? Wow! Impressive. I'm a French's fan myself - good old fashioned yellow mustard is fine with me.
Taste Test: Mustard
After participating in this thread a few days ago, I came across this great website, and have already placed an order for some exotic mustards:
Dinner Tonight: Enchiladas Especiales Tacuba Style
I, too, made these last weekend and they were delicious--very rich, of course--but they made me pull out his Mexico Everyday, which I'd stolen from my mother, and make his tortilla soup. Wow! Blew my (decent) tortilla soup away! Now all I want to do is make Rick's recipes and learn how to cook (plus I live next to Mexico--high time!). He's my Julia!
Taste Test: Mustard
as I will repeat from my previous comment::
does anyone know of this Heinz french mustard? It's got the color and consistency of baby poop (I dunno guys... that was my memory as a 22-year-old drunk off of fish and chips) but not really spicy. I can't even find a similar product in America!
But yes, horseradish mustards RULE!
Taste Test: Mustard
Kosciusko Beer mustard is also wonderful.
Taste Test: Mustard
Here is an Oregonian praising all that is BEAVER. They have the best honey mustard and their prepared horesradish is to die for!
Taste Test: Mustard
1. Sorry, but Grey Poupon is really not very good. 2. Maille is OK, if fresh. 3. Hands down best Dijon mustard for the the price is Wegman's. OK, it's not available everywhere, but if you can get it, then get it. Only mustard that has a freshness warning on the label. 4. Lowensenf is also good, but pricey compared with Wegman's. 5. When Cook's Illustrated tested Dijon mustards several years ago, Roland came out on top. Still not as good as Wegman's but better than Maille.
Taste Test: Mustard
There's a chain of stores in the U.K. and Europe called Oil&Vinegar. They also have several branches in the States. They sell just about every brand and type of mustard available. My #1 fave is Oil&Vinegar Garlic Mustard. It's not particularly hot but I guarantee that your friends will know that you've used it. Listerine anyone?
Taste Test: Mustard
Growing up the only mustard we had in the house was Red Pelican, which was a Belgian-style spicy brown made in Detroit. Unfortunately it's no longer in production. I've spent countless dollars and hours searching for a replacement, and Zatarain's Creole Mustard is the closest I've ever found. It definitely deserves a place of honor on this list.
Taste Test: Mustard
Weber's Horseradish Mustard. A Buffalo NY classic and nothing better for hot dogs, polish sausage, or ham sandwiches.
Taste Test: Mustard
I'm suprised that no has mentioned Bauer's mustard. It's made in Maspeth and can be purchased at Karl Ehmer stores.
Taste Test: Mustard
I feel your pain when judging yellow mustard. I'll stick with my French's, thank you anyway. I am really sad to see that you can't find anything good to eat with Zatarain's, how about frying some tasty ham, melting a slice of Kraft American cheese and then placing it between 2 slices of toast with a leafy piece of lettuce? YUMMY!!!!!!
Taste Test: Mustard
I'm surprised no one took powdered mustard (in the familiar yellow can), mixed it with enough vinegar (or you can use water) to bring it to the desired consistancy, and then let it marinate for a few minutes. That'll warm your tonsils.
Taste Test: Mustard
Inglehoffer's birdseed-like one.
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The infrared thermos are great! you'll need one with a really wide range. Some you find at a hardwear store arent great for food because they only measure temps over 100 degrees...you want want that will go negative and way past 100 degrees. They start at about $100.00. Some even come with a attached probe to be able to read the internal temps of food as well.