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What would you make with 2 pounds of lobster meat?
I'd just top the lobster on top of really good white rice and drizzle wasabi soy sauce, sprinkle nori flakes and gorge.
Beans, Beans the magical fruit.---- What's for dinner Nov. 20?
pasta with sun-dried tomatoes, spinach, pine nuts and Romano. though I don't know what time it's going to be.
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Cook and Tell: Everyday sandwich bread
Posted by hmw0029, November 19, 2009 at 12:55 PM
Compulsive eating, craving while on a diet explained.
Posted by hmw0029, November 10, 2009 at 12:10 PM
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Recent Comments | Response to Comments
Weekend Cook and Tell Round Up: Your Bread
@dbcurrie- I gave up. I guess I'll stick with my flickr page and not photograzing. hard to compete with bloggers!
@kramer73
Light oat bread
400ml water
2 tbsp dry milk
1 cup whole wheat flour
1 cup all purpose flour
(or, if the whole wheat flour is finely ground, 2 cups of wwf)
2 cups bread flour
3/4 cup rolled oats
1 tbsp brown sugar or honey
1tsp kosher salt
1-2 tbsp butter (depends on my mood)
2 tsps active dry yeast
in a bread machine, combine all the ingredient and start a dough cycle.
take the dough out of the machine when the cycle is still 30 min left.
(or you can hand-knead or use dough hook + stand mixer- in that case do a first rise)
knead on a floured surface and place the dough into a buttered 8x11 Pyrex pan (or equivalent- I use this for convenience).
Second rise until the volume is almost doubled.
Bake for 45-50 min or until golden brown, at 375F, first 10 min with some steam (I use spray bottle and spray the preheated oven )
And, I wish I measured it when I made the pumpkin version, but I didn't :-( sorry! I think I used about 1/3-1/2 cup of pumpkin puree, omitted butter, and reduced water. also I didn't have rolled oats and used quick cook oats, so all the measurement was kind of off. I toasted sunflower seeds and used about 1/2 cup.
What would you make with 2 pounds of lobster meat?
I'd just top the lobster on top of really good white rice and drizzle wasabi soy sauce, sprinkle nori flakes and gorge.
Beans, Beans the magical fruit.---- What's for dinner Nov. 20?
pasta with sun-dried tomatoes, spinach, pine nuts and Romano. though I don't know what time it's going to be.
Lasagna
I heard one of Lynn Rossetto Casper (@Splendedtable)'s pet peeves is that people spell lasagnA not lasagnE (lasagne is correct)
and just noticed Jerzee spells it "lasagne".
it adds authenticity :-)
Onion Substitute?
Some people have strong reactions to raw Alliums and that makes them hate onions. It's like you brush your teeth so many times and still have the bad aftertaste. I have a mild version of it, so I kind of understand.. tho I have to say it's difficult to cook without onions (but I do cook without onions for my host father).
Welcoming Treat
hm, since there is a concern about your food getting thrown away, how about a small pot of herb that you can keep by a kitchen window?
I got a pot of mums from my next door neighbor when I moved to a new neighborhood (I was touched!), and THEN I baked them madeleines for a thank-you gift.
Snapshots from Italy: Persimmon Perfection
@fuuchan-
I should've said persimmons I've had in St. Louis were flavorless. ;-)
I wish I live somewhere I have access to great exotic produce (we do have fresh figs during summer, tho!)
TSA's Traveling with Food Tips
I heard that TSA is actually considering lifting the liquid ban, but I guess it doesn't happen yet... it's pretty stupid because years ago my tiny eyebrow scissors got confiscated, but now you can bring regular scissors on board.
hopefully "additional screening" doesn't mean they (taste) test a slice!
@lemons, I've traveled with my peanut butter & honey sandwiches many times when security was even tighter. The only things they double checked were peaches and a tub of waffle mix (no, not for myself!).
TSA's Traveling with Food Tips
... and no gift wrapping!
A Completely Crockpot Festive Meal
whoa, you own 5 crockpots!? your kitchen must be big :-)
Kitchen Aid mixer not mixing?
haha, I recently made a sponge cake that came out great w/ a hand mixer, but was dense w/ KA.
I too read the tip that adjusting the beater-bowl closeness (it should be close enough move a penny, but doesn't touch the bowl) but mine should be close enough.
In my case the reason for failure was probably that the egg whites were whipped at the top but not quite at the bottom (since I was afraid of overmixing so I did hand-mix at the end). I guess I'll learn as I use it more often...
Snapshots from Italy: Persimmon Perfection
looked up a proper way of liquor treatment of Hachiya.. you only need a splash of liquor to coat the fruit (especially the sepals) in a plastic bag, apparently. brandy would work.
Snapshots from Italy: Persimmon Perfection
@_cjw_ agreed. fuyus I've tried in the states were flavorless.
Snapshots from Italy: Persimmon Perfection
@Figlet- you could
1)peel and sun-dry for 2 weeks to make dried persimmons
or
2) soak unpeeled in liquor. you need 30-35% alcohol, soak for several days to a week
Snapshots from Italy: Persimmon Perfection
@wicheda yes Kaki is Japanese for persimmons. it's interesting the two words sound very similar!
really good fuyus are super sweet even when they are still crunchy.. l like them both crunchy and soft.
I used to find it satisfying to peel the skin in one long strand.
Weekend Cook and Tell Round Up: Your Bread
@dbcurrie I'd like to see your photos!
I uploaded mine to Photograzing on Monday but didn't make it either.
Eating a Fried Fish that's Still Alive
In Japan, we have this savage way of presenting sashimi called ikezukuri (=live sashimi).
Live fish is filleted and made into sashimi, which is then put back onto a still-twitching fish. That's just to show off how "fresh" the fish is and how good the chef is. But most of the time fish kept in a tank are starved, so they are not any better than fresh fish killed on/near the ocean.
Thankfully people have realized that it looks super cruel by people from other countries and it's not even that good, and I think less chefs do that these days.
recipes using buttermilk
I so want to make this:
http://smittenkitchen.com/2009/11/sweet-potato-buttermilk-pie/
SK also has many recipes using buttermilk.
savory pumpkin bread?
I just made regular bread+pumpkin+sunflower seeds (that dbcurrie suggested above) last weekend for Cook and Tell.
I've also made pumpkin biscuits based on Orangette's sweet potato biscuit recipe- just swapped the sp with pumpkin puree. They've got more pumpkin flavor (but not too much) and easier to make. more calories though :-)
What is wrong with my yeast rolls?
gluten content may be different from brand to brand... up to 3%.
The Strawberry Shortcakes of the East Village
this makes me homesick!!!
Death of a Cuisinart?
I've been having issues with my Cuisinart pressure cooker, and they sent me a replacement part for free (which made the problem even worse, but at least they are responsive).
I don't know if it's going to be free in your case (you can see the prices on their website), but worth a try.
Alton Brown Says No to Stuffing the Turkey
Welcome back Gator Pam!
I think AB changed his opinion on stuffing. I caught an episode on Sat at the gym (no cable at home) where he was in fact stuffing a turkey with challah stuffing... which was pre-stuffed in a cloth bag.
Lasagna
*ear perk*
Alton?
Alton Brown?
...yummy...
*sorry, be good Pammie* ;-)
Lasagna
@carol~Get over yourself! You know he's all mine!!!!!
Lasagna
@iz~Hmmmmm... I can only imagine.
Want to fight over Alton?
What would you make with 2 pounds of lobster meat?
lobster bisque?
Lasagna
@carol~Where do we even go from here????? There are SO many things running through my noggin right about now........
Lasagna
Whoa, I did not know that sauce should not have onions. What about spaghetti sauce? I make the good ol' ground beef type of sauce when I do spaghetti and lasagna. Sometimes I do make the vegetarian version but I still use onions. I think I'll try w/out next time.
What is the taboo with onions? Is the flavor much different or is it a texture thing?
I don't use onions in my pizza sauce, though.
Lasagna
@iz~Good old days, indeed! My thoughts exactly.
A Completely Crockpot Festive Meal
Maybe I'll e-mail the link to my mom and my husband. There is always Christmas. :D
Beans, Beans the magical fruit.---- What's for dinner Nov. 20?
Went out for Thai food at our favorite Thai restaurant. We ordered pad thai, red curry with shrimp, duck choo chee, and spicy beef basil with lots of leftovers. Never, ever a disappointing meal there.
@erinlovestoeat: Wasn't that an awesome dish? My husband made it a few nights ago, with a few changes. Loved it!
The Burger Lab: Turkey Burgers That Don't Suck
Made a few adjustments. I started with grocery store pre-ground turkey, which I find to be too readily available and affordable to ignore. Next, I cubed and microwaved the eggplant with just a drizzle of olive oil, substituted miso paste for the marmite (I had miso on hand from earlier experiments to make ground turkey palatable), and backed off a bit on the soy sauce. I was afraid the 1-2 punch of both miso and soy sauce would give too strong a soy flavor. Fried the burger with a little oil in a non-stick skillet to an internal temperature of 180F.
No soy, eggplant, or anchovy was detectible - just juicy and well flavored turkey.
It was delicious!
Thanks for the research. Eggplant and anchovy! Who knew?
Lasagna
No no no, not yet.
It's besciamella, not beshamella in the lasagne, not the lasagna.
Apparently it's besciamella in the north of Italy (Bologna) and ricotta-mozzarella in the south (Napoli). Where do you come from?
All that because it's an Italian dish, not French, in which case it would have been Béchamel, with an accent.
For Mac and Cheese just use bechamel, it's ok.
Beans, Beans the magical fruit.---- What's for dinner Nov. 20?
PoorOldMama-
If you poke each one of those beans with a pin, it let's the gas out. ;oP
Lasagna
Kids-
Enough already.
Here's an alternate recipe and it's delicious.
Manicotti “Llttle Puffs” -Mom’s recipe (my notes and additions)
Sauce
The sauce can be made several days ahead. Keep refrigerated until use.
1/3 cup olive oil
1-1/2 cup finely chopped onion
1 clove garlic, crushed
1 2 lb.-3 oz. can good quality Italian tomatoes, undrained
1 6 oz. can tomato paste
2 Tbs. finely chopped parsley
1 Tbs. salt (? amount)
1 tsp. dried oregano
1 tsp dried basil
1/4 tsp. pepper
(pinch sugar)
1-1/2 cup water
(Heat olive oil in a medium saucepan over medium heat. Add onion and cook, stirring often until the onion begins to soften. Add garlic, lower heat to medium low and cook for 3-5 minutes, stirring often until the garlic starts to soften. Add the rest of the ingredients stir. Simmer for one hour, stirring occasionally. Do not let sauce scorch.
Pasta
This pasta is crepe-like and very tender.
A 6-inch non-stick pan works is the perfect size for making the pasta crepes, but any omelet or crepe pan will work.
6 eggs
1-1/2 cup unsifted flour
1-1/2 cup water
1/4 tsp. salt
Combine the eggs, flour salt and water with an electric mixer (or blender) until smooth. Let stand for a 1/2 hour or longer. (Lightly oil and ) heat a crepe pan over medium high heat. Pour 3 Tbs. of batter into the heated pan. Cook the crepe until the topp is dry but the bottom is not browned. Remove the crepe and cool on wire rack. Crepe should be thin. If not, thin the batter with a little milk until it is the desired consistency for thin crepes.
Filling
2 lbs. ricotta cheese
8 oz. mozzarella cheese, small dice
2 eggs
1 tsp. salt
1/4 tsp. pepper
1 Tbs. finely chopped parsley
1/3 cup grated parmesan cheese
-additional 1/4 cup grated parmesan for topping)
Combine all the filling ingredients in a mixing bowl. Blend well.
To assemble:
Preheat oven 350 deg. Lightly grease two 12 x 8 x 2 inch baking dish.
Put 1-1/2 cups of the tomato sauce into the bottom of each baking dish distributing evenly to cover.
Spoon approximately 1/4 up of filling down the middle of each crepe. Roll up and place seam side down in the sauced pan. Repeat with remaining crepes and mixture.
Cover filled manicotti with another cup of sauce. Sprinkle with remaining parmesan cheese. Bake uncovered for 30 minutes.
Lasagna
Yeaaaaa!!! Rah Rah!!
Now, back to your scheduled programming.
What would you make with 2 pounds of lobster meat?
Verdict is still out, but apparently word is also out because the guest list keeps growing!
What would you make with 2 pounds of lobster meat?
This thread is so delicious and comforting I want to turn it into a sauce and cover myself in it!
What would you make with 2 pounds of lobster meat?
A whole platter of Maine-style lobster rolls...yum!
Lasagna
@carol~ This reminds me of the good old days!
Do we love us some Chelle or what!
Beans, Beans the magical fruit.---- What's for dinner Nov. 20?
Eating out of the garden. Field peas ( frozen ) yams we just dug last week, greens mostly Asian, rice and cornbread.And a fruit cobbler with apples, cranberries and pears.
What would you make with 2 pounds of lobster meat?
i would just pile it high into a buttered and grilled roll, no mayo , no lettuce , just naked.
What would you make with 2 pounds of lobster meat?
A fatter and more satisfied me.
What would you make with 2 pounds of lobster meat?
Just some melted butter and wedges of lemon. you might make a little bit of lettuce and scallion salad to go with.....
just eat it! - don't mess with things that destroy the sheer luxury of the treat. A little garlic bread on the side might be okay.
Recent Posts
Cook and Tell: Everyday sandwich bread
Posted by hmw0029, November 19, 2009 at 12:55 PM
Compulsive eating, craving while on a diet explained.
Posted by hmw0029, November 10, 2009 at 12:10 PM
A research paper about sensitivity to sweetness and your gene
Posted by hmw0029, August 10, 2009 at 11:56 AM
Food-related lies/myths that adults tell kids?
Posted by hmw0029, February 19, 2009 at 10:31 PM
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About hmw0029
Website: http://www.flickr.com/photos/44022668@N04/
Location: St. Louis, MO
About: A food-obsessed Japanese female. I do research for a living.
Favorite foods: Sea urchin and Pacific saury
Last bite on earth:
@dbcurrie- I gave up. I guess I'll stick with my flickr page and not photograzing. hard to compete with bloggers!
@kramer73
Light oat bread
400ml water
2 tbsp dry milk
1 cup whole wheat flour
1 cup all purpose flour
(or, if the whole wheat flour is finely ground, 2 cups of wwf)
2 cups bread flour
3/4 cup rolled oats
1 tbsp brown sugar or honey
1tsp kosher salt
1-2 tbsp butter (depends on my mood)
2 tsps active dry yeast
in a bread machine, combine all the ingredient and start a dough cycle.
take the dough out of the machine when the cycle is still 30 min left.
(or you can hand-knead or use dough hook + stand mixer- in that case do a first rise)
knead on a floured surface and place the dough into a buttered 8x11 Pyrex pan (or equivalent- I use this for convenience).
Second rise until the volume is almost doubled.
Bake for 45-50 min or until golden brown, at 375F, first 10 min with some steam (I use spray bottle and spray the preheated oven )
And, I wish I measured it when I made the pumpkin version, but I didn't :-( sorry! I think I used about 1/3-1/2 cup of pumpkin puree, omitted butter, and reduced water. also I didn't have rolled oats and used quick cook oats, so all the measurement was kind of off. I toasted sunflower seeds and used about 1/2 cup.