Get to Know a Serious Eater.

Nourishment's Profile

Website:

Location:

About:

Favorite foods:

Last bite on earth:

The Ten Most Recent Posts By Nourishment

From Talk

Keeping dinner hot in a small kitchen....

Posted by Nourishment, November 21, 2007 at 4:07 AM

....The most important thing is some foods have to be hot (ones with fat or they will not taste good)....
Why does everyone think every thing has to be done so far ahead? Get help by keeping the mashed potatoes in their hot water until after salad course or first course, and have some one drain and mash them while turkey is being carved and plated, turkey can set whole a couple hours, and will be less dry which is always a consideration. While someone is carving, and someone is mashing potatoes, get gravy very hot in a skillet so it can warm up potatoes dressing and turkey if they chill, heat plates if possible, (pre heat gravy boat with boiling water.)..and dish it the very last thing. Vegetables are fine at room temp if in olive oil and not cream or butter sauce. The whole day is about the feast...let the meal dictate..for once. I find warm or hot plates make a huge difference we always heat our plates, in 170 oven....
If you bake in pottery or metal things like sweet potatoes will stay warm enough if left covered,,,,do you have a fire place or furnace rolls wrapped in foil, or hot dishes can wait covered near fire, for up to an hour, remember food safety...at some point microwaving might be the best option for reheating vegetables. Relax and enjoy...

2 Comments | Tagged: holidays, Thanksgiving, tips

The Ten Most Recent Comments By Nourishment

From Talk

Silicone Bakeware -- Smoking??

One of the silpats I have is not for heating or baking, just rolling pastry, it is white the ones I use in the oven are brown, with orange trim, I think the color difference implies a function difference. I think they are great for under hot oven dishes to catch spills and for pastry rolling I like it better than marble as you can pick it up and lay it over your pie, tart, pan and very nicely peel it off.

Nourishment at 3:41AM on 02/17/08

From Talk

Lamp chop advice please

My favorite way to do lamb is trim rack of fat stuff with garlic slivers, rub with dijon mustard, and grated breadcrumbs, roast 400o (convection roast, 425 regular) about 20 minutes, let set 10 minutes slice in to chops, I love it rare with a sweet mint vinegarette. Alice Waters has a fabulous lamb pomegranate salad as well...you mignt like I have served it at parties and it is always a hit.

Nourishment at 3:33AM on 02/17/08

From Talk

Truffles!

The best meal I may ...have ever eaten may have been a simple French omlete served with shaved fresh truffle at the restaurant La Beaugraviere in Mondragon, in southern France. Au pays de la Truffe(www.beaugraviere.com) The wine was from Gigondias, Domaine Les Palliets (?) I remember everything about that lunch with complete clarity, including the other diners how the waiter poured, as to taste something that devine will leave you in a transformed state....I am fortunate to eat many wonderful meals, but this is an sensory experience, its not about food artistry. It is a experience you must pursue if you are serious about food. I live in Oregon and cook with the Oregon truffles,(even just tonight grated on shrimp fra diavolo) we are extremely proud of them whether they will truely compete with the wild truffles of southern France, will be debated and tested for decades. You must try them and tell us what you think...

Nourishment at 3:17AM on 02/14/08

From Talk

Have you ever made Sticky Toffee Pudding?

Believe it or not this was a common dessert in my Nebraska school lunch as a child, musta had date surplus. Always served warm with the carmel topping and it never disappoints, I make it often when I have left over dates from the holidays.

Nourishment at 2:20AM on 02/14/08

From Talk

Do you have a good crab canape recipe?

One of my favorite is to take wonton wrappers in small muffin tins, bake 400o 5-10 minutes untill crisp, ( brush with oil first),later at time of serving then take a crab leg, or claw shelled a wedge of avocado, very thin lime piece and a dash of cocktail sauce or salsa, add a garnish, usually I use cilantro, every one likes them and they are fast and easy to serve and eat...could use those baby tortillas they now make and make them flat instead of cups like baby quesadillas. If wontons are too drull, just make baby cream puffs stuff with crab filling with whipped cream cheese thinned with lemon juice, and minced parsley and green onion, if you have great fresh crab it needs very little but a dash of paprika!~

Nourishment at 5:34AM on 12/20/07

From Eating Out

Serious Sandwiches: Bakesale Betty's Fried Chicken Sandwich

As a Nebraska raised ranch girl now Oregon dietitian, I apprectiate your situation, I make fried chichen that people beg for, as my mother spent all 3 summer holiday mornings frying 5 chickens (farm raised).
Now I make hind quarter chicken legs in the French style stuffed with herbs under the skin ( rest for 1 hour prior to frying if possible), then I brown them on very high heat, (no added grease in the pan drain grease as it accumulates) until the skin is well browned, then bake them at 340-350 on a broiler pan for 1 hour, there is no grease everyone loves it, as it is flavorful and so moist, yet crispy like fried chicken. My husband now far prefers it to my fried, obviously this works well with duck legs. You must try this I try to get everyone to do it as hind quarters of chicken are often the best bargin, at the meat market and least appreciated, you will make it a million times if you do it once.
Salud!

Nourishment at 1:02PM on 12/19/07

From Talk

Favorite Food Gift to Give

I am doing old fashion candys, divinity, fudge, 3 nut brittle, chocolate covered cherries, carmel corn, penache, toffee, rocky road, chocolate dipped hazelnuts, gingerbread boys for kids, and popcorn balls with red hots.
These are the foods I associated with Christmas in the midwest, now I live in Oregon so I add hazelnuts to the brittle. Also I have been making Meyer lemon marmelade, quince jelly, pickeled peaches for duck confit, and cutneys, pear and or peach all of these are very well received. If I am short on time toasted hazelnuts, with differert flavors are good as well.

Nourishment at 2:30AM on 12/12/07

From Recipes

Cook's Illustrated's Foolproof Pie Dough

mine was really wet I used artisan organic flour 3 g protein is it suppose to be this wet?

Nourishment at 10:22PM on 11/21/07

Responses to Comments by Nourishment

From Talk

Truffles!

Not long ago, we purchased Truffle Salt at Dean & Deluca. It was one of those things I sampled, returned to, walked away, came back, walked away, came back and finally said "OK already, I give up! I'll buy it!!" The truffle taste lingered in my mouth the whole time I was in the store.

Beware of "sampling" truffles shaved onto a dish. That can be a pricey experiment.

chiff0nade at 11:27AM on 02/19/08

From Talk

Truffles!

I've had them a few times. It's really, really hard to describe the flavor. To me, they just taste like the earth. Not dirt, not soil, but the earth. It's the only thing I can come up with. They truly are, at least to me, indescribably delicious. Most truffle oils don't do them justice. that said, D'Artagnan makes a pretty decent one, which is ridiculously good drizzled on mashed potatoes or rice. Just a drizzle.

chisai at 10:46AM on 02/19/08

From Talk

Truffles!

o.k.! exactly what is a truffle? i heard that they use pigs to sniff them out at the bottom of trees bt the roots,is this true,is it like a mushroom,pammy

pammy at 6:46PM on 02/17/08

From Talk

Have you ever made Sticky Toffee Pudding?

kathyvegas---thanks for the portioning tip--sounds like the way to go for us single-serving needs people.

JEP at 9:16PM on 02/15/08

From Talk

Have you ever made Sticky Toffee Pudding?

I bake mine in muffin pans. Slide the 'muffins' into small freezeer bags to freeze and zap in the microwave for a few seconds to warm it up when it's time to enjoy it. It freeezes beautifully and somehow the preportioned serving sizes slow me down from consuming the entire batch in a weekend.

kathyvegas at 8:56PM on 02/15/08

From Talk

Have you ever made Sticky Toffee Pudding?

I've only had sticky toffee pudding once. My friend, an expat, worked as a pastry chef and made it one day. It was delicious, my husband still talks about it (and it was years ago). I do remember it was super sweet. I think I'll surprise my husband and make the recipe with chocolate that Cathy posted. Thanks!

wookie at 8:34PM on 02/15/08

From Talk

Favorite Food Gift to Give

Hello kcline, I just joined and love your vanilla extract. I live in Canada and can't find the "Carmel Vodka" to make carmel apple martini's. Would you know ...if I make your recipe would I be able to use the vodka with the sour apple mix to get the carmel apple martini taste ??? Thanks so much
cindydeleon@hotmail.com

Cindy

mumstang at 10:13AM on 02/13/08

From Recipes

Cook's Illustrated's Foolproof Pie Dough

Has anyone tried this with gluten-free flour?

PerkyMac at 2:57PM on 01/23/08

From Talk

Do you have a good crab canape recipe?

Oh, Zapa! Yum.............I can't wait to try your recipe.

Stephanie at 12:00PM on 12/21/07

From Eating Out

Serious Sandwiches: Bakesale Betty's Fried Chicken Sandwich

Hi Zach,

Great post, but couple of corrections. Just confirmed with BB's - they serve the chicken sandwiches on Saturdays (thankfully, as we're flying up today) and they are closed Sundays and Mondays.

Suebee

Suebee at 10:33AM on 12/21/07