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greenhome

French Madeleines With Almonds and Apricot Glaze

What if one doesn't have a madeleine pan?

The Science of Pie: 7 Pie Crust Myths That Need to Go Away

For savoury dishes, the hot water and lard recipe just cannot be beat!

Vegan Chorizo for Omnivores

Chorizo without pimentón (Spanish paprika)?

How to Make Microwave Popcorn in a Brown Paper Bag

That's exactly how I make it (I don't need the special bag treatment, because I only make ¼ cup at a time), and I add a little chili powder and smoked paprika for a "barbecue" flavour.

Or I use butter instead of oil, and a couple of TB of brown sugar, for a light caramel flavour.

5 Delicious Coleslaw Variations

For locavores, cole slaw is one of the most local foods you can get because all the ingredients (cabbage, carrots, onions) are grown locally and keep well over the winter.

I always use red onion and 2 proportions of apple cider vinegar (also a local product) to 1 of plain oil. One TB sugar per ¼ cabbage. I eat some every day except in summer when local greens are in season.

The Secrets of the Juiciest, Most Tender and Flavorful Italian-American Meatballs

Apart from the pancetta (not available here in the boondocks), this is my recipe and I can vouch for it wholeheartedly! The only improvement I've made lately is to use buttermilk, since I always have some in the freezer because I make my own cultured butter.

I make a huge batch and freeze it in portions in zipper bags so that I can have some at nearly a moment's notice (I defrost the portion in cold water if I'm in a hurry).

Tender and Juicy Slow-Cooker Meatballs

P.S. The sauce I make is a simple tomato one, that's why it only takes 15 minutes.

Tender and Juicy Slow-Cooker Meatballs

I don't see any advantage to the slow cooker in this recipe. The sauce can be ready in 15 minutes; add another half hour with the meat balls while the pasta cooks, and supper's ready! I must admit it's better the next day, though, that's why I always make twice this recipe, and freeze in individual portions.

Coffee Science: How to Make the Best French Press Coffee at Home

jpet: I just dump the grounds into the compost bin that I keep in the kitchen.

Coffee Science: How to Make the Best French Press Coffee at Home

The coarsest grind on my expensive Espresione grinder is more like medium. What a disappointment!

Orange and Cranberry Cornbread

Great sounding recipe! Can I use it to make muffins?

The Best Moules Marinières (Sailor-Style Mussels)

Mmm... and I thought the mayonnaise was for dipping the frites, like in Belgium!

Everything You Need to Know to Start Baking Awesome Bread

Trying your recipe today, for a change from my usual multigrain recipe. Whenever I live in a place without a good bakery (as is the case now), I make my own, but I like being able to buy it--bakeries are such exciting places, appealing to so many senses!

Taste Test: Is Domestic Parmesan Cheese Worth Using?

It takes so little Parmesan to light up a dish that it's not worth pinching pennies.

Shrimp Scampi With Garlic, Red Pepper Flakes, and Herbs

Using dry vermouth instead of white wine is an old trick I learned from Julia Child back in the 70's... thanks for reviving it!

So You Like Flavor? Don't Soak Your Black Beans!

I don't know if anyone else mentioned that, but you forgot to take the age of the beans into account. Beans from a recent crop will cook a lot faster than old beans. I know this from 22 years in Mexico, where nobody ever soaks the beans, by the way.

The Food Lab: Fresh Ricotta in Five Minutes or Less

A good reason for using buttermilk instead of vinegar is if you make your own cultured butter, as I do, and desperately need something to do with all the buttermilk. I made some today and it was fine, and next time I will definitely try the microwave trick, so thanks for that!

Bagelnomics: The Curious Pricing of New York's Bagel With Cream Cheese

Listen, the whole cholesterol thing is a myth, but you're right, too much cream cheese is kind of icky because nowadays all cream cheeses are full of gummy binders. But you can make your own, it's really easy.

The Elements of Barbecue: Is Gas Barbecue Really Barbecue?

@vereto: That's brisket, as any red-blooded, smoked-meat-eating Montrealer will tell you!

Rapid Rolls From 'Kitchen Confidence'


@spiderine: I would use a regular Parker House rolls recipe in that case.

Andrew Carmellini's World's Best Biscuits. End of Story.

Instead of folding, I would roll out the dough into a square, cut the square in 4, and stack the resulting squares. Chill, roll out again, cut and stack. Chill, roll out one last time to final thickness. Cut into squares or use round cutter, and instead of mixing the remnants into a ball, stack them and roll them out a bit and bake them in whatever shape comes out -- they are the cook's bonus!

What are the measuring rules for recipes in Serious Eats

Then there's something wrong with the recipe as I had to add 3 ounces of flour to make a dough that was more cohesive than mud.

Slow-Cooker Kalua Pork Sandwiches With Crispy Asian Slaw

The roast didn't fit in my slow cooker, so I did it at 200F for eight hours in a cast-iron pot with a double layer of parchment around the roast, then overnight at 175F. The roast is amazing, and now I'm making head cheese with the leftovers. Can't wait to eat it!

Starter-Along Sourdough Pizza

Are the quantities weights or measures?

I weighed the first part, now I'm not sure if that was the right decision, and what to do about the second part.

Thank you.

Sauced: Five Cranberry Sauce Variations for Thanksgiving

How about a cranberry-rhubarb recipe? I have tons of rhubarb from the garden I need to get rid of to make room in the freezer!

What are the measuring rules for recipes in Serious Eats

The recipe I'm following says 2 ounces of flour - so I weighed that - and 1 ounce of liquid - so I measured that. Should I have also weighed the water, or should I have measured both?

In other words, what is the standard for the recipes you publish? Weights or cups/spoons measures?

(Hint: I prefer weighing everything.)

Thanks!

What are the measuring rules for recipes in Serious Eats

The recipe I'm following says 2 ounces of flour - so I weighed that - and 1 ounce of liquid - so I measured that. Should I have also weighed the water, or should I have measured both?

In other words, what is the standard for the recipes you publish? Weights or cups/spoons measures?

(Hint: I prefer weighing everything.)

Thanks!

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