dmcavanagh’s Profile
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Lasagna
@ChefChelley- I agree with you on no onions, and I cringe when I see Mario Batelli put onions and carrots in his pasta sauce. Have to admit that I'm a ricotta fan.
Help: Deep fried turkey not crispy
I also agree with the need for some old oil. I use my deep fryer quite a bit, and have always noticed that a vat of completely fresh oil never gives the color and crispness you would expect from deep frying. I have never read about the reasons, but know from experience that it happens.
Pet Peeve: it's "ballotine," not "balantine".
Why worry about all this $#!+?
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Wanted: A non-BBQ recipe for Pork Shoulder!
Posted by Junie, September 10, 2009 at 10:47 AM
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Recent Comments | Response to Comments
Pumpkin: *Way* or *No Way*
Turkey...way, dressing...way, mashed potatoes...way, cranberries...way, gravy...wayway, booze...way, football...way, desert...way, more booze...way, more football...way, more desert...way, turkey sandwich...way. Pie...mince.
Lasagna
@ChefChelley- I agree with you on no onions, and I cringe when I see Mario Batelli put onions and carrots in his pasta sauce. Have to admit that I'm a ricotta fan.
Help: Deep fried turkey not crispy
I also agree with the need for some old oil. I use my deep fryer quite a bit, and have always noticed that a vat of completely fresh oil never gives the color and crispness you would expect from deep frying. I have never read about the reasons, but know from experience that it happens.
Pet Peeve: it's "ballotine," not "balantine".
Why worry about all this $#!+?
Taste Test: Finding the Best Apples for Baking
Cortlands should surely be considered, a pamphlet put out by NYS apple growers names them as the best for pie. I am a Macoun fan myself, both for pie and out of hand snacking.
Beans, Beans the magical fruit.---- What's for dinner Nov. 20?
Just finished some deep fried chicken thighs and homemade french fries.
Gadgets: 4-in-1 Flavor Injector by Progressive International
That's a Ron Popeil rip-off!
Cook the Book: 'Simple Fresh Southern'
Broccoil casserole that has cheese in it and is topped with crushed Cheese-Itz crumbs.
pasta side dishes
I've never had a pasta side dish that was "dry and tasteless'". What have you been served?
Eating a Fried Fish that's Still Alive
Have you ever watched a live fish eat another live fish? Mother Nature is very cruel. I'll continue to enjoy my fried fish,meat, chicken etc.You are welcome to do what makes you feel good.
ISO recipe for "hard rolls"
Take your spray bottle and mist the oven walls when you put the rolls in. Don't get your oven light wet, it will pop.
Onion Substitute?
The guy doesn't like onions, don't feed him onions.
Have You Ever Deep Fried a Turkey for Thanksgiving?
As good as they look and sound, I just can't get past the thought of spending the money to buy the fryer and the peanut oil(which is expensive),just to fry a bird on T-giving. I'm not a big turkey fan, so it would definitely be a once or twice a year thing.
Hamming it up for TGiving ! Help ???
Club stores like BJ's and Sam's often have great buys on national brands.I seldom buy spiral hams, but my experience has been that they are all fairly equal in quality.
Thanksgiving Foods We Love to Hate
@ mr guy- I agree, the brining doesn't do much for me either. I've done it the past two years, and if you ask me it's a big pain in the ass for little results. Expensive too.
In Which I Find Margherita Pizzas Boring
Too much talk, just eat your favorite pizza and enjoy.
Apple-Brined and Smoked Turkey
My crew doesn't like smoked anything, but I may buy a small extra bird and give this a try. I have the Weber kettle grill and have had great success with beer can chicken, so turkey should be no problem. Thanks for the tips.
Lobster or King Crab Legs: Which do you prefer?
Crab, crab.........................by far!
Thankgiving side dish ideas - HELP!!
@jlewfoodie-I do a broccoli casserole with crushed Cheese-Itz topping.
Pumpkin pie Cheesecake
I made the King Arthur recipe mentioned above by MMinNYC, and it was excellent.
Kin in YOUR kitchen....good or bad?
If I need help I'll ask. I rarely ask.
Cannibalism
I wish one of you folks who is interested in trying human would contact me. Flightlinek (at) hotmail.com. Maybe we can work out some kind of arrangement.
Pet Peeve: it's "ballotine," not "balantine".
Restauranteur for restaurateur
Vinegarette for vinegrette
Help: Deep fried turkey not crispy
Spend the $40 and get a new one.
Pumpkin: *Way* or *No Way*
Oh, way WAY! Instead of pie this year I'm making ginger cookie pumpkin ice cream sammiches. YUM! The plate: 1-slice apple pecan upside down cake, spiced whipped cream, and two mini sammies.
Go go pumpkin!
Pumpkin: *Way* or *No Way*
Hi everybody!! First time here. Saw the pumpkin discussion and had to chime in. WAY!!! In a BIG WAY!! Just wait for this time of year and pumpkin spice latte and creamer. Hope we don't go to culinary hell for use of canned pumpkin but the quality is good and it's so much easier you have time and energy to make all things pumpkin. Gotta say pie is my fave!! Happy Thanksgiving!
Pumpkin: *Way* or *No Way*
Is it me or is pumpkin becoming more and more popular? I may be too young to remember, but I don't recall pumpkin being used in so many ways before. It seems like all the fall recipes I've been reading include pumpkin in some shape or form. Maybe someone can provide us with some historical perspective?
Pumpkin: *Way* or *No Way*
I love it. I've stocked up on Whole Foods 99-cent puree cans! Lately I've been making some killer quesadillas with sauteed curried onion, spinach, and pumpkin. Yum!
Taste Test: Finding the Best Apples for Baking
Emily of Black Rock Orchard swears by Ida Reds.
If I've only got a choice of supermarket fruit, Golden Delicious is my favorite option, but at the farmers' market, I prefer talking to growers, sampling, and then selecting a mixture.
Lasagna
You don't even need to soften the regular noodles first.
Honestly.
The raw noodles cook in the sauce.
Just be sure every bit of noodle has sauce on it.
I slightly dampen matzah when I make matzah lasagna for Pesach.
But pasta doesn't need it. It bakes up just fine from totally raw as long as it is covered in sauce.
Heavenly.
Lasagna
it's a done deal. i have everything except the cheese and i'll be able to use up the last of my herbs from the garden.
Lasagna
You don't need the "no boil" pasta. Just soak regular lasagna noodles in hot water until they're pliable. Add a few drops of olive oil and they won't stick together. They'll cook in the oven.
Lasagna
yea i'm gonna try that the next time. i've always put cheese on top. i'd like to try the no boil pasta also. that would save me so much time.
Lasagna
I remember that! I quit smoking, but used to save my butts, soak in water for months and poured around the exterior of my house - great for repelling insects and rodents.
BTW: 100% with Jerzee on holding the final mozzarella layer until just before serving.
Lasagna
what about using tobacco as a secret ingredient? yes/no? not a lot just a little. i think i remember someone wanting to use it something during last years holiday frenzy.
Lasagna
Whoa - I haven't been here in ages and this is a great thread! Hi everybody!!! :-)
I would never attempt to compete with Jerzee or Chelle (where is Chiff?) and I have faith in their experience and suggestions. I used to cook my noodles, but now, I just soak them in hot water enough to soften. I have used bechamel just on the bottom of a lasagna/lasagne, but never tried it in place of ricotta in the layers. I do use cottage cheese in place of ricotta, because I find ricotta to be gritty and I love cottage cheese (*WAY* :-D ). I mix it with mozzarella, parm, eggs and parsley. Chelle, do you use any cheese in the layers, or make the bechamel into a mornay sauce? What hasn't really been covered here is the vegetables for a vegetable lasagna. I add onions and garlic to my sauce, then the roasted veggies, such as mushrooms, carrots, zucchini plus frozen chopped spinach squeezed dry in my potato ricer. I am also lactose intolerant. Provide your guest with a couple of capsules of Lactaid Fast Act, which is taken with the first bite and more if still imbibing dairy after 30 minutes. Check first, to make sure it's okay with him/her. One other possibility would be my Spaghetti Pie, which I'm sure I posted on here at some point. I used to make a bunch for Realtor Open Houses and freeze, then thaw and reheat. Good luck!
Cook the Book: 'Simple Fresh Southern'
mashed potatoes with wasabi!
Lasagna
}8-)>
OK, OK...
not the appropriate forum to drool over Alton anyway... ;-)
Lasagna
*ear perk*
Alton?
Alton Brown?
...yummy...
*sorry, be good Pammie* ;-)
Lasagna
@carol~Get over yourself! You know he's all mine!!!!!
Cook the Book: 'Simple Fresh Southern'
Has to be the stuffing! It's the only time of the year I make it. And ooooh so good the nest day- IF it makes it!
Lasagna
@iz~Hmmmmm... I can only imagine.
Want to fight over Alton?
Recent Posts
Searching for 6 in 1 brand canned tomatoes.
Posted by dmcavanagh, December 11, 2008 at 1:15 PM
does anyone own a peanut butter stirrer?
Posted by dmcavanagh, December 11, 2008 at 10:11 AM
Recent Favorites
Wanted: A non-BBQ recipe for Pork Shoulder!
Posted by Junie, September 10, 2009 at 10:47 AM
French in a Flash: Pain au Chocolat Cinnamon Rolls with Crème Fraîche Icing and Walnuts
Posted by Kerry Saretsky, May 14, 2009 at 3:00 PM
Jim Lahey's No-Knead Pizza Dough Recipe
Posted by Erin Zimmer, January 21, 2009 at 5:30 PM
Salted Water for Boiling Is Most Commented-on Recipe on Epicurious
Posted by Michele Humes, January 22, 2009 at 8:30 PM
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Turkey...way, dressing...way, mashed potatoes...way, cranberries...way, gravy...wayway, booze...way, football...way, desert...way, more booze...way, more football...way, more desert...way, turkey sandwich...way. Pie...mince.