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The Ten Most Recent Posts By breukelencook

From Talk

Sweet & Savory dishes... love it or hate it?

Posted by breukelencook, September 2, 2007 at 7:21 PM

There is one thing that I don't like about certain dishes that I cannot stand... sweet & savory flavors mixed together. For example, sweet & sour pork, sweet bbq sauce, honey mustard sauce, pineapple & ham on pizza, etc. I hope you guys understand what I'm talking about!

I have no idea why but it's an absolute turn off for me when I see dishes like this on any menu. My boyfriend thinks I'm absolutely crazy (especially not liking bbq sauce). Do you guys love or hate dishes like this?

16 Comments

From Talk

Apple Picking in NY

Posted by breukelencook, August 31, 2007 at 8:24 AM

I live in NYC and would like to take a trip to go apple picking. Since apple picking season is coming up, can anyone recommend any farms or orchards to go to in upstate NY or Long Island? Thanks!

9 Comments

The Ten Most Recent Comments By breukelencook

From Talk

Vietnamese pâté recipe anyone?

Kitchenlove, I'm sorry to hear about your grandmother. My grandmother lives in Hong Kong and I get to see her every few years if I'm lucky. So I understand how you would want home-cooked recipes written down.

There is a pate recipe in Andrea Nguyen's book "Into The Vietnamese Kitchen". She also has a website with recipes and other info.

http://www.vietworldkitchen.com/

I am going to try to pick up the book and test out the recipe this weekend. You've inspired me to do some experimental cooking! I'll let you know how it turns out. =)

breukelencook at 8:51AM on 09/13/07

From Talk

Vietnamese pâté recipe anyone?

kitchenlove... great question! i love banh mi too! I found this recipe online but haven't tried it yet.

http://www.vietnamese-recipes.com/vietnamese-recipes/appetizer/pork-pate-in-banana-leaf.php

A friend recently recommended a place to buy Vietnamese white pork salami in NYC. Not sure if you live in the area, but please let me know and I will post up the store's information.

I hope this helps!

breukelencook at 7:44PM on 09/12/07

From Talk

Group dining

Eating with a large group can definitely become difficult, especially when people start ordering a lot of cocktails, wine or bottles of wine. Then, when the check comes... it's all over!

Some restaurants can be great at accommodating large groups by offering prix fixe menus. You can also ask if you are able to create your own menu by picking out what they currently offer. This makes it easier everyone - you, your group, the restaurant and your wallet. =)

I come from a family of 7 so I absolutely understand how hard it can be!

breukelencook at 4:47PM on 09/06/07

From Serious Eats

Cook the Book: 'Prime Time Grilling'

I'm with jjjustinnn. I definitely need a pair of tongs to grill. I don't know how I would grill without them.

breukelencook at 4:58PM on 09/04/07

From Talk

Sweet & Savory dishes... love it or hate it?

Dominic - Thank you for the link to your recipe. And I do agree with you that it's probably because most restaurants err on the side making dishes too sweet. Growing up in a home where my family usually eats plain white rice... I don't think I can mix fruit with rice. I think that would be too extreme for me to handle. haha =)

Sawyerriley - Call me a weirdo... but I find PB&J kinda gross! Even though a ton of people love the combo, I can't bring myself to eat it.

Some people eat cream cheese & jelly on a bagel...ugh. I don't where these combos come from!

Carriebwc - I feel the same way you do! Keeps those things separated!

Thank you everyone for your input! Hopefully my boyfriend won't think I'm so nutty for knowing that other people feel the same way I do. =)


breukelencook at 4:20PM on 09/04/07

From Talk

soup season....

Pork dumplings in chicken broth with fish cake, cabbage, shitake mushrooms and scallions.

Rice porridge with some salted pork, soy sauce and scallions.

breukelencook at 7:32PM on 09/02/07

From Talk

I need new knives - any recommendations?

Global knives are a bit pricey but I really love the ones that I have. The handles are comfortable & rounded (which is a big thing for me), light and cuts extremely well.

breukelencook at 11:16AM on 09/01/07

From Talk

Apple Picking in NY

Thanks for the recommendations! I'll be sure to look into these places. =)

I haven't gone apple picking in ages so, I'm definitely looking forward to get some nice apples and other goodies.

Jennefur - Cider donuts sound delicious! I'll have to pick some up!

breukelencook at 10:51AM on 09/01/07

Responses to Comments by breukelencook

From Talk

Apple Picking in NY

the warwick ny area is only about 1hr (plus or minus 15 mins) from the gw. its a beautiful area particularly in the fall. there are about 5 different orchards in the town, and we have checked them all out over the years. Theres Applewood orchard and winery (they make a nice wine!), which is just outside Sugarloaf craft village on kings highway in warwick (a great place to go for handmade crafts!) and Ochs orchards on rte 94 in warwick, which a nice quaint almost uncommercial orchard with a farmers market and HOME MADE icecream! Maskers is on rte 17A but is extremely well known and VERY crowded, as is Pennings orchard on rte 94 (for some reason they charge 3.00 per bag more than any of the other orchards in town!) A small and mostly unknown orchard is Jessup Road Orchard that you might enjoy. Prices range from 16.25 to 20.00 per bag (about 20 lbs of apples). There are a number of other orchards a bit further up, ie, New Paltz etc which is always an enjoyable outing and a nice ride up from the city. Have a fun time! Warwick also has an Apple Fest every year I think the 1st Sunday in Oct. CROWDED. so that effects traffic going to warwick that day to apple pick..

bobdb at 3:40PM on 09/18/07

From Talk

Vietnamese pâté recipe anyone?

It's much easier to hit the local Vietnamese market and pick up a can of French pate. That's what we always ate growing up - and most banh mi places use the canned stuff. I imagine in DC there's a few markets, if not (most definitely) in Northern VA.

The Guilty Carnivore at 6:26PM on 09/17/07

From Talk

Group dining

also agree. four to six max. i find the same thing with the conversations being split and the table turning into cliques. what's the point in going out with so many people if you don't even say a single word to more than half of them? i also agree that if the group gets that big it's almost better to just entertain at home. do a potluck of something if you don't want to be burdened with all the work but at least you get to mingle.

lexophile at 8:49AM on 09/17/07

From Talk

soup season....

Chunky Potato Soup (thick, not watery!)

1 medium white onion, chopped small
1 can vegetable broth
1 can creamed corn
1 cup of half & half (do NOT get fat-free, live a little...)
4-5 medium sized red potatoes cut in bite size chunks
3-4 slices of bacon, semi-frozen
(haven't tried it with turkey bacon Katie, not sure if it would have the fat content, though if you can handle the real stuff, its worth it!)
2ish shots Three Blind Moose merlot
salt to taste
pepper to taste
a pinch or oregano

(optional, but what knocks it out of the park...)
1/4 c Philly Whipped Cream cheese
Chef Pauls Magic sesoning (veggie, pork or beef, doesn't matter which powder) to taste
a shake of Paul Cachere's Gumbo File
anything else you can think of!

Take the bacon (still cold, easier to cut) & slice it in 1/2 inch strips. Put the bacon bits in a regular, larger sized pot on med-high heat to render the fat. Keep cooking them & stirring them about letting the bacon pieces get burnt & crispy. When they are all in that state, spoon them out (straining as you do) onto a paper towel cover plate & then cover them with another paper towel.

There should be a bit of the fat in the bottom of the pot & brown bits too (that is a technical term according to America's Test Kitchen!). Take the chopped onions & toss them in the pan, coating them well with the fat. After they cook a few minutes add in the potatoes, stirring them & coating them lightly as well. Let everything just cook along like that a bit.

After maybe 5-8 minutes add the broth & corn & make sure everything is on medium heat. Once that is stirred together nicely, add the half & half & merlot. From that point let the soup base cook down & get thick & soften the potatoes. Then you can start with the spices...

Once you have it spiced to taste & the soup is more of a stew consistency & the potatoes are soft, you are ready!

plate the soup & sprinkle the bacon pieces on top & enjoy with a glass of the TBM merlot!

I do serve this with the deli bread at Freds that has chunks of garlic in it, take those slices, put a touch of (good) butter on top & sprinkle liberally with fresh or Sargento's fancy parmesan (it won't work with canned) & microwave so the cheese is melted.
Super yummy, enjoy!

akprincess72 at 8:43PM on 09/13/07

From Talk

Apple Picking in NY

Years ago we used to go to Salinger's Orchard off Route 22 just outside of Westchester County in Brewster probably an hour's drive from NYC. I bet it's still there.

mojay at 2:48PM on 09/13/07

From Talk

Vietnamese pâté recipe anyone?

i just returned from vietnam. i found the pate french in style with a hint of fish sauce. my restaurant now serves a bhan mi and i just blend some fish sauce in traditional pork liver pate.

chefman at 2:46PM on 09/13/07

From Talk

Vietnamese pâté recipe anyone?

Kitchenlove, I'm sorry to hear about your grandmother. My grandmother lives in Hong Kong and I get to see her every few years if I'm lucky. So I understand how you would want home-cooked recipes written down.

There is a pate recipe in Andrea Nguyen's book "Into The Vietnamese Kitchen". She also has a website with recipes and other info.

http://www.vietworldkitchen.com/

I am going to try to pick up the book and test out the recipe this weekend. You've inspired me to do some experimental cooking! I'll let you know how it turns out. =)

breukelencook at 8:51AM on 09/13/07

From Talk

Vietnamese pâté recipe anyone?

Pate is a lot simpler to make than cassoulet; ask me how I know.... But I would think that you could use any mild pate, at least considering the banh mi I've run into.

lemons at 10:54PM on 09/12/07

From Talk

Vietnamese pâté recipe anyone?

I'm in the DC area and actually grew up with Vietnamese food as both my mother and grandmother are from Saigon but my grandmother passed about a year ago and she never could read or write so there's no recipes floating around. The white pork salami you speak of is pretty tasty, especially if it is julienned and mixed with pickled daikon, cucumbers, carrots, and cold rice noodles.

kitchenlove at 9:05PM on 09/12/07

From Talk

soup season....

Over at my blog, I just hosted a soup event! I had 54 entries...so there are lots of interesting (and global) recipes to check out. Here is a link to the Soup roundup:

http://runningwithtweezers.typepad.com/runningwithtweezers/2007/09/super-soup-chal.html

runningwithtweezers at 3:02PM on 09/12/07