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laser/infrared thermometer recommendations
@sailordave--from what I understand some people like to use them for calibrating specialized ovens or tweaking the grill temp. Over on Slice, Adam wrote an awesome article about a pizzeria in Portland, Oregon, Apizza Scholls that shows the owner with his infrared thermometer (nice photo Ed!) which he uses to make sure his oven is at optimum temperature. I thought it kind of looked like a speed gun.
Weekend Giveaway: Nudo Olive Tree Adoption
Kalamatas and Nicoise..salty, briney goodness!
My favorite part of the Thanksgiving meal...
Probably the dressing although I don't drown mine in gravy like my husband does. He probably goes through 2 cups of gravy over the course of dinner (and the turkey is plenty moist). We've joked about finding an enormous soup plate for him to use so his food can bathe in the gravy.
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Recent Posts
'Commissioner of Tailgating': Fun article and photo @CNN.com
Posted by dhorst, November 7, 2009 at 5:22 PM
Tired of the chest cold and looking for Souper ideas. Yours?
Posted by dhorst, November 4, 2009 at 8:26 AM
"My Baby Does the Hanky Panky": Odd snack food names--yours?
Posted by dhorst, October 28, 2009 at 6:21 PM
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Recent Favorites
"Field Trip" to St. John: need snacky lunch nonperishable ideas!
Posted by dhorst, April 1, 2009 at 8:09 PM
Food jokes and parody: 5th grade boys seem to excel at this
Posted by dhorst, March 2, 2009 at 9:38 PM
He said, 'Broccoli is the anchovy of vegetables'
Posted by dhorst, February 9, 2009 at 6:21 AM
Taxing our food: Is this really all that productive?
Posted by dhorst, December 18, 2008 at 2:13 PM
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Recent Comments | Response to Comments
'Commissioner of Tailgating': Fun article and photo @CNN.com
@finsbigfan--couldn't have said it better myself!
laser/infrared thermometer recommendations
@sailordave--from what I understand some people like to use them for calibrating specialized ovens or tweaking the grill temp. Over on Slice, Adam wrote an awesome article about a pizzeria in Portland, Oregon, Apizza Scholls that shows the owner with his infrared thermometer (nice photo Ed!) which he uses to make sure his oven is at optimum temperature. I thought it kind of looked like a speed gun.
Weekend Giveaway: Nudo Olive Tree Adoption
Kalamatas and Nicoise..salty, briney goodness!
My favorite part of the Thanksgiving meal...
Probably the dressing although I don't drown mine in gravy like my husband does. He probably goes through 2 cups of gravy over the course of dinner (and the turkey is plenty moist). We've joked about finding an enormous soup plate for him to use so his food can bathe in the gravy.
quitter's nibbles
"You know you can call us anytime you get the urge, right?" Like @betteirene, I say, we're here for ya.
Do You Like Eating Pie Crust By Itself?
My grandfather, whose parents died when he was quite young, grew up with two elderly great aunts. The great aunts loved their pie filling but hated the crust and being thrifty frugal spinsters who would not let anything go to waste, forced my grandfather (poor lad), to eat their crusts. Thanksgiving, Christmas and Easter were the only times a pie was allowed into his house. He never ate a bite of pie as an adult. Quite frankly, as a little kid, I didn't mind--Gramps was a dairy farmer who believed in supporting his living and had ice cream from Dairy Lea for dessert twice a day and two milkshakes a day. I loved that huge icecream freezer!
Kissin' don't last, Cooking do!------Dinner November 5th?
@italiagirl--there's nothing like a taste of home, is there. I have a feeling that as my boys go off to college and beyond, there will be some special requests. My younger one likes to cook, so he'll be asking for the recipes to make for himself.
quitter's nibbles
Congrats gastromeg! I agree with the above suggestions. Another thought is frozen grapes--they'll keep your mouth busy and it's like having bite sized iced pops without the mess, more nutritious and flavorful.
Taste Test: Frozen Apple Pies
No Mc Donald's? ; )
Love Robyn's doodles! If you guys want to get her a manatee related gift, pick up a copy of Naked Came the Manatee. It's a really wacky book written by a dozen or so Florida writers; Dave Barry, Carl Hiaasen and Elmore Leonard are some of them.
Tired of the chest cold and looking for Souper ideas. Yours?
Thanks to all for the great suggestions. I have stock going in the slow cooker and will be trying out the different soups for breakfast and lunch for the next week. That should clear out my dang chest and stop me from whining!
Kissin' don't last, Cooking do!------Dinner November 5th?
Chicken Piccata with jasmine rice, green salad with feta, pinenuts and dried cranberries and some nice crusty rolls. And thanks to all those who gave me delicious soup ideas...I have stock going in the slow cooker and am going to be having some of those soups for breakfast and lunch for the next week!
Small top sirloin roast--cooking method question
I agree with nhfoodie. High temp for 15 min and then reduce the oven temp. to 325.
Kitchenaid smells...
How large is your mixer and what volume of dough are you handling? I haven't noticed an odor from mine when I make a monster batch of bread dough, but it does get warm. Is it a hot, electrical smell?
What's Your Favorite Sandwich?
Turkey, swiss, coleslaw with T.I. on marble rye, year round; lettuce, tomato and cucumber with mayo on whole grain toast at the height of tomato season; grilled cheddar and swiss with tomato on sourdough that has been dusted with grated parm for an extra carmelized crispy crust for fall and winter.
Help me understand a confusing Giada salad
I would imagine that the pecorino adds a good amount of saltiness which would help as far as the salad tasting flat. That said--me, I would add a bit of lemon juice or orange juice or grapefruit juice or red wine vinegar. Another thought would be to add some wedges of orange or some grape tomato halves to bring in the acid component but not incorporate it into the dressing. Make it your own and just use the recipe for inspiration is generally my motto.
Snickerdoodle help!
I agree with creaming the butter and sugar well so that it's light and fluffy--get as much air as you can into this mixture before incorporating other ingredients. Another thought is what size eggs are you using? Large is standard for most baking, although Ina Garten prefers extra large; going up one size may provide the extra boost you're looking for, but hopefully they wouldn't be too cakey. Also, how fresh is your cream of tartar and baking soda? That could also be affecting how your snickerdoodles bake up. Lastly--do they taste good? The taste is where it's at, and most people would gladly eat a tastie cookie rather than a pretty, yet bland cookie. Good luck, and if you modify your recipe/technique with success, PLEASE let us know. I always wonder how people make out in their endeavors.
The Milk in Pumpkin Pie Debate
I like half and half or evaporated milk. I also like to play around with the crust--ginger snap or a cream cheese pastry crust. Sometimes I'll incorporate nuts into the crust also--depends on my mood and what's in the pantry.
What are you asking Santa (or whomever) to bring you?
A knife safe to keep my husband from using my good knives to cut sheet rock and prune branches. Why can't he use the tools I got him for those tasks! I also wouldn't mind a quieter food processor--I ususally don't use my processor much--prefering to use a knife, but due to a knife shortage around here...
Skipping school, acting cool--Dinner Monday Nov. 2?
Cheese torts in a creamy pesto sauce with chunks of leftover roast chicken and roasted red peppers, a salad, and homemade bread sticks.
It's Over - What candy is left, and what will you do with it?
We only had around 75 kids this year. Most years it's well over a hundred. We have some snickers, milky ways and peanutbutter cups that my husband will most likely take into work. The skittles and starburst I'll let the kids have...although it seems that I heard some wacky tale of Mario Batali making a sauce with starburst at some drunken bash in his early years...hmm.
Need some good Karma-What's for dinner 11/1?
Roast chicken with roasted fingerling potatoes, corn, green salad and homemade bread. Something to warm up the house--it's a bit cool here.
The Burger Lab: Bacon Attack!
Homer Simpson's dream come true. (My son happens to be dressing up as Homer for Halloween)
Your cooked ground bacon could be used for twice baked potatoes or potato skins, stuffed mushrooms, or perhaps mixed with some herbed goat cheese for nice spread for crackers or even stuffed in a chicken breast.
Ed Levine's Serious Diet, Week 91: Diet Armageddon or Hell Week
Perhaps Hell Week isn't such a bad thing...it might just help you to double down and be quite careful about what you eat before the next calorie nightmare--Thanksgiving. Always like hearing about your serious diet.
Kiss the Cook!! What's for dinner Thursday Oct. 29th?
@ NotAmerican--Happy Birthday! Your pizza sounds awesome; definitely something my husband would love. And he certainly knows about those homemade cards with allergens. Once again, Happy Birthday!
laser/infrared thermometer recommendations
Thought I don't have one yet, (it's on my list too), I have used one. They can come in really handy for tempering chocolate. since you have to stir so much to keep things moving and get the chocolate to very specific temperatures.. a quick hit with the laser is much easier than other methods I have used.
Do You Like Eating Pie Crust By Itself?
I think whoever said "maybe crust haters are used to store bought crusts and never had a scratch crust" might be onto something. Well-made scratch crust...OMG, nothing like it. And you KNOW that someone making a scratch crust would not waste such a labor of love on acky Sandra Lee canned filling.
Weekend Giveaway: Nudo Olive Tree Adoption
I love the ones that have been pressed into oil. :)
My favorite part of the Thanksgiving meal...
I also love Thanksgiving - it's my favorite holiday, hands down. My favorite food is Mama's dressing. She bakes cornbread separately, sautes onion and celery, breaks up the cornbread and adds the vegetables, chicken broth, and some of the drippings from the turkey pan and then bakes the mixture. Since it never goes inside the turkey, it's not stuffing, but dressing, and it is yummy!
I love how everybody talks about how cozy Thanksgiving is. I absolutely agree and I love the day after, too. Turkey sandwiches on sourdough bread - yum!
Weekend Giveaway: Nudo Olive Tree Adoption
Picholine...or a big green one stuffed with a smoked almond. yum.
Weekend Giveaway: Nudo Olive Tree Adoption
I love any kind of cured black or purple olives, but Gaeta and Alfonso are my favorites.
Weekend Giveaway: Nudo Olive Tree Adoption
picholine with a little lemon zest and red pepper....mmmmm, too good
Weekend Giveaway: Nudo Olive Tree Adoption
Kalamata are my favorite!
Weekend Giveaway: Nudo Olive Tree Adoption
Definitely Kalamata, or ones stuffed with parmesan cheese...mmmm
Weekend Giveaway: Nudo Olive Tree Adoption
Olive oil with pepper flakes
What's Your Favorite Sandwich?
The roast beef at Manny's Deli in Chicago. I get it extra rare on an onion roll that is SOAKED in roast beef juice. The potato pancake and pickle on the side aren't too shabby either.
Weekend Giveaway: Nudo Olive Tree Adoption
Nicoise olives to eat out of hand.
A hand stuffed blue cheese green olive for my martini.
Weekend Giveaway: Nudo Olive Tree Adoption
Lugano, for real.
Weekend Giveaway: Nudo Olive Tree Adoption
I had to look it up because, like many other above, I'm not familiar with the names, but Lucque olive are quite tasty.
Weekend Giveaway: Nudo Olive Tree Adoption
Kalamata but not in brine--must be oil cured
Weekend Giveaway: Nudo Olive Tree Adoption
I love those little arbequinas.
Weekend Giveaway: Nudo Olive Tree Adoption
Kalamata or black cerignola or regular green pimento-stuffed, or garlic stuffed...
Weekend Giveaway: Nudo Olive Tree Adoption
pimento stuffed "martini" olives. i used to suck the pimentos out then eat the olive--straight from the jar, when parents were drinking martinis
Weekend Giveaway: Nudo Olive Tree Adoption
the olive stuck deep into my bloody mary during a lazy sunday brunch.
Weekend Giveaway: Nudo Olive Tree Adoption
There is no olive I do not love; but I love those dried, shriveled ones from Morocco the best.
Weekend Giveaway: Nudo Olive Tree Adoption
I love all olives, but can't live without Manzanillas
Weekend Giveaway: Nudo Olive Tree Adoption
I like regular sliced green olives on a sausage pizza.
Weekend Giveaway: Nudo Olive Tree Adoption
Kalamata olives, definately. On a good Greek salad.
Weekend Giveaway: Nudo Olive Tree Adoption
Any green olive, preferably stuffed with chili or almonds!
Recent Posts
'Commissioner of Tailgating': Fun article and photo @CNN.com
Posted by dhorst, November 7, 2009 at 5:22 PM
Tired of the chest cold and looking for Souper ideas. Yours?
Posted by dhorst, November 4, 2009 at 8:26 AM
"My Baby Does the Hanky Panky": Odd snack food names--yours?
Posted by dhorst, October 28, 2009 at 6:21 PM
What's up for dinner tonight? Thursday 10/15
Posted by dhorst, October 15, 2009 at 5:43 PM
Stocking up and stashing Halloween candy. Do you?
Posted by dhorst, October 14, 2009 at 5:23 PM
Uncooked rice: The new hero of teens with ipods and cell phones.
Posted by dhorst, October 8, 2009 at 5:41 PM
sailordave: What did you end up doing for pro style pot pies?
Posted by dhorst, October 4, 2009 at 1:42 PM
P-28 High Protein Whole Wheat Bread: Anyone tried it?
Posted by dhorst, October 2, 2009 at 6:30 PM
To Sirloin with Love: Stellar King of the Hill series finale.
Posted by dhorst, September 14, 2009 at 6:27 PM
Apple cider raisin bread--It smells and tastes like Fall.
Posted by dhorst, September 13, 2009 at 4:22 PM
Cleansing your palate after a rich meal: What do you do?
Posted by dhorst, September 11, 2009 at 9:02 AM
Nice interview of Top Chef judge Gail Simmons
Posted by dhorst, September 4, 2009 at 8:36 AM
Universal Breakfast Program: Schools jumpstarting kids' day.
Posted by dhorst, August 25, 2009 at 6:06 PM
18th Wedding Anniversary--Menu suggestions for two please?
Posted by dhorst, August 15, 2009 at 6:05 PM
Making peace over beer: What should President Obama serve?
Posted by dhorst, July 29, 2009 at 11:54 PM
Confession: I'm a back seat eater. It has to stop!
Posted by dhorst, July 25, 2009 at 10:00 PM
The Bottom of the Bag: Stale junk/snack foods remnant uses?
Posted by dhorst, July 14, 2009 at 10:11 PM
Winner Winner Chicken Dinner: What's your favorite chx. dinner?
Posted by dhorst, June 26, 2009 at 9:47 PM
Happy Fathers' Day to all Dads! What's on the menu?
Posted by dhorst, June 21, 2009 at 8:48 AM
Buttermilk Mac and Cheese: Anyone tried it? Recommendations?
Posted by dhorst, June 18, 2009 at 10:20 AM
Summer reading and food: Anyone read these two or suggestions?
Posted by dhorst, June 14, 2009 at 4:01 PM
Cooking hazards and other unpleasant side effects.
Posted by dhorst, June 11, 2009 at 10:14 PM
Recent Favorites
"Field Trip" to St. John: need snacky lunch nonperishable ideas!
Posted by dhorst, April 1, 2009 at 8:09 PM
Food jokes and parody: 5th grade boys seem to excel at this
Posted by dhorst, March 2, 2009 at 9:38 PM
He said, 'Broccoli is the anchovy of vegetables'
Posted by dhorst, February 9, 2009 at 6:21 AM
Taxing our food: Is this really all that productive?
Posted by dhorst, December 18, 2008 at 2:13 PM
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dhorst hasn't answered any polls yet.
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@finsbigfan--couldn't have said it better myself!