jinx35’s Profile
Recent Comments
Seriously Italian: Punctuating Flavors with Ricotta Salata
how timely as I bought a hunk of it this weekend for a specific pasta recipe, but was not quite sure what to do with the rest! You've given me lots of ideas!
Dinner Tonight: Baked Ziti
I was tempted to make this, but as written it seems like an awful lot of liquid for 12 oz pasta (water, the tomatoes, the cream...) Sounds like it would come out rather soupy, or pasta mush. I'll let someone else try it first and report back :)
Serious Heat: Silky, Spicy Mole Sauce
this looks great, a "quick" mole without 25 ingredients in it--I am going to try it asap!
See more comments by jinx35 »
Recent Posts
jinx35 hasn't written a post yet.
Recent Favorites
Dinner Tonight: Skillet Macaroni and Cheese
Posted by Blake Royer, September 29, 2009 at 5:00 PM
Sunday Brunch: Potatoes Macaire
Posted by Robin Bellinger, September 20, 2009 at 8:00 AM
Essentials: Potatoes Baked and Twice-Baked
Posted by Robin Bellinger, April 4, 2008 at 1:45 PM
See more favorites by jinx35 »
Recent Polls
jinx35 hasn't answered any polls yet.
Recent Quizzes
jinx35 hasn't taken any quizzes yet.
Recent Comments | Response to Comments
New Feature: Comment Notification
Mine is also set to no--fortunately! I could see this feature being useful on a post-by-post basis, but having it globally set is a nightmare--I would end up never posting if I couldn't turn it off. Well, this post will be a test I get...hopefully I won't be notified of posts in this thread! I won't turn it on until it can be done on an individual post basis.
Seriously Italian: Punctuating Flavors with Ricotta Salata
how timely as I bought a hunk of it this weekend for a specific pasta recipe, but was not quite sure what to do with the rest! You've given me lots of ideas!
Dinner Tonight: Baked Ziti
I was tempted to make this, but as written it seems like an awful lot of liquid for 12 oz pasta (water, the tomatoes, the cream...) Sounds like it would come out rather soupy, or pasta mush. I'll let someone else try it first and report back :)
Serious Heat: Silky, Spicy Mole Sauce
this looks great, a "quick" mole without 25 ingredients in it--I am going to try it asap!
Cook the Book: 'Dishing Up Vermont'
New York--bagels of course! And pastrami and corned beef! We grow the best!
Do You Have a Favorite Cheapish Olive Oil?
I'll second Fairway. And...don't laugh...the Kirkland SignatureTuscan EVOO from Costco is excellent for everyday use, it is harvest-dated and I'm using up my last of the 2008 harvest now (we buy several bottles when they first get it in.)
AHT Poll: What Condiments Do You Like on Your Burger?
None on a perfect burger. Ketchup otherwise. Mayo in a pinch is okay. Mustard totally ruins a burger for me...if there's mustard on it, I'll send it back. Its not that I don't like mustard--love it on hotdogs and appropriate things, but it is not appropriate for a burger :) I guess that's a NY thing.
Who Likes Grape Soda?
Grape soda--no. But orange soda--yes! There is nothing as refreshing as an ice code Fanta, especially when on a sweltering day in Mexico, or Central or South America. In fact that's just about the only time I get them---on trips out of the US--and it is a very comforting reminder of home (and yet, I never drink it here---go figure!) And especially drinking it out of the glass bottles they still have down there...but I digress :)
Do You Eat or Email First?
let's just say its 10:30 a.m. now and I'm still on the computer, haven't even walked into the kitchen yet. Finished email, Facebook, now checking my bookmarked blogs etc--and this caught my eye on SE! Sometimes I get so lost in it I forget to eat until lunch. Bad, I know :-( This is a hazard of being unemployed.
Seriously Italian: Farfalle with Zucchini and Gorgonzola
I made this last night and it was great, but, I had the exact opposite issue as jessie--I felt it could have had a stronger gorgonzola flavor. I could barely taste the cheese--and perhaps I had a bit more than 1/2 lb of pasta, so I probably should have increased the amount of cheese a bit. I used Gorgonzola Dolce and next time I will try it with a stronger variety. I like a stronger flavor--we ended up adding grated parmigiano on top just to get a bit more flavor. But all in all it was a great way to use up some zucchini and I'll make it again this summer for sure!
What Weird Family Foods Did You Grow Up Thinking Were Normal?
I'm glad to see someone else ate cream cheese and green olive sandwiches. I loved these--the green olives with the red pimentos, on white bread. This was my favorite sandwich to take to school. And yeah, I haven't had one since, I now have a craving!
Also, one dinner my mom made was potatoes and spinach with sour cream. Mash up boiled potatoes, add cooked frozen spinach, eat with butter and sour cream. This must have been a left-over Depression-era thing. I now eat it occasionally as comfort food.
Cook the Book: 'Bobby Flay's Burgers, Fries & Shakes'
Charcoal grilled, rare, with blue cheese, and smoky bacon. Can't get much better than that.
How to Eat Ben & Jerry's New Flipped Out Sundae
cool, they will be in my hood (Prospect Park Bklyn) on Sunday. Free ice-cream, yeah!
chicken on the bone.....
ditto ditto ditto! I especially love chop bones--lamb chops or pork chops. Whenever we have chops, I devour mine first and sit oggling my husband's plate practically drooling until he's finished with his meager pickin's. Its all I can do to keep from grabbing them off his plate. He says I'm like a dog, but not as well trained :) He leaves so much on them, its practically another meal!
Serious Heat: Where Do You Buy Your Spices?
Living in Brooklyn, I also go to Sahadi's. But unfortunately they recently did away with the bins (where you could buy as little or as much as you liked as you liked, or thought you could use) and now sell everything prepackaged (in their own packages). Even so its cheaper than anywhere else locally. But I also think they pared down there selection and don't seem to have the more unusual stuff anymore. I need to find an alternate!
The Organic Milk Business Has Gone Bad: Are You Buying Less Organic Milk?
Not only to I buy organic milk, but I try to buy as much organic dairy as I can, even if it costs substantially more (cottage cheese, butter, etc.) I will pass on other organics, (although I try to buy as much organic as I can afford), but milk is not an option. It is the hormone status of non-organic milk that I don't trust. In fact I'm buy much more organic then I ever did before, despite being out of work for the past year; due to some health issues I've become much more aware/attuned to what's in my food. Also, to my pleasant surprise, I do find that the organic milk lasts substantially longer (due to it being ultra-pasteurized.) We don't go through that much milk--maybe a half gallon every two to three weeks! so really the increase in cost isn't that much. If it were non-organic probably half would go down the drain anyway.
What kills me is paying $4 to 5 for 16 oz of organic cottage cheese, but I do it.
the GOOD HUMOR ICE CREAM truck!
Oh yeah I loved that Good Humor truck on a hot summer night. Chocolate Eclairs, Toasted Almond, and orange Creamsicles were my faves. (I can't believe no one's mentioned Creamsicles yet!) We had Mr. Softee too, but I think a bit later. I still love the Brown Bonnet or just chocolate with chocolate sprinkles.
How To Save Money at Supermarkets
@Chew on That: your reasoning is applicable only if health issues are your only concern; but that is only one of the reasons I buy organic. Concern for the environment is another--and bananas are one of the worst offenders in terms of pesticide use. Yeah maybe its not absorbed into the fruit but the runoff is sure absorbed into the groundwater and ecosystem! I can't afford to buy strictly organic all the time, but I definitely try to buy organic as much as possible--not only for my health but the health of the planet.
As for coupons...I find that 99% of coupons are for highly processed convenience foods and therefore not of much use. I do try to use coupons as much as I can, but it seems I never save more than a dollar or two each shopping trip. Mostly on things like paper goods and cleaning stuff. I've taken to going directly to the manufacturer's website to see if they offer a coupon, if I know a particular item is on my shopping list. For instance Seventh Generation usually has a coupon or two on their site that you can print.
Illy Espresso Machine Giveaway from 'Edible Brooklyn'
Gorilla coffee in Park Slope
Birds Stealing Ice Cream Cones
From the pics, its for certain Europe--likely Germany or Netherlands. These are most certainly Herring Gulls (which we have here too)...they are one of the largest and quite brazen! Great photos. Those cones look really good (at least before the gulls got to them!)
What's the Longest Wait You've Had at Di Fara?
maybe its just some kind of dumb luck, but I've never waited more than about 45 minutes, and we've been many times. Have always gone sometime mid-afternoon, Sat or Sun. Granted, I haven't been in the last year or so...and it seems like its gotten worse.
I heard ___ was amazing so I tried it and, meh, I'm unimpressed.
Brining turkey. I did it for the first time this Thanksgiving and blech, it was not only way too salty, it just changed the flavor and texture of the meat in a not-good way, IMHO. Never again!
Large-Scale Enticing Food Smells
When I was commuting to college in Westchester (from NYC) my ride would drive up the Major Deegan and I remember the wonderful aromas coming from the Stella D'Oro cookie factory...I wonder if it is still there...this was in the 70's...it was an amazing smell of anisette and "italian cookie" essence!
Cook the Book: 'Osteria'
definitely macaroni and cheese. Just made some this weekend in fact!
Reddi-wip or Cool Whip: Way or No Way?
ohhh I used to love Cool Whip until I learned how bad it was for you (all those hydrogenated oils!) So I haven't had it in years, but there's nothing like Jello with Cool Whip. I've now switched to Reddi Whip and there is always a can in my fridge--in fact right now there are two cans, one regular, and one chocolate--the chocolate is great on chocolate pudding or ice cream. Of course, the real deal is best but, its not something I'd feel guilt-free about eating on a regular basis. Reddi Whip is mostly air with a little bit of cream and we know air isn't fattening :)
Seriously Italian: Punctuating Flavors with Ricotta Salata
I thought I was the only one! Love, love, love ricotta salata and use it frequently. I particuarly like to sub rs for mozzarella in caprese. It holds its shape better and adds a fabulous saltiness and structure to the salad.
Gina...your other suggestions are inspired!
Seriously Italian: Punctuating Flavors with Ricotta Salata
I thought I was the only one! Love, love, love ricotta salata and use it frequently. I particuarly like to sub rs for mozzarella in caprese. It holds its shape better and adds a fabulous saltiness to the salad.
Gina...your other suggestions are inspired!
New Feature: Comment Notification
@petitesoeur Our browser cookie changed with the upgrade, which is why you are you seeing the issues you described. If you log out, delete your Serious Eats cookies (here's how) and then log in again that should fix it.
New Feature: Comment Notification
my comments are being refused ~ I'm being asked to login even though I am loggedin
Seriously Italian: Punctuating Flavors with Ricotta Salata
your biscotti & Venetian Apple Cake were delicious ~ grateful to have the cake recipe ~ it will make a great treat for next year's Rosh Hashanah celebrations
New Feature: Comment Notification
We've temporarily disabled comment notification sitewide while we troubleshoot the opt-in/out-out issues that have been reported. Thanks for your patience!
Seriously Italian: Punctuating Flavors with Ricotta Salata
Thanks Ed! I was busy at the Bon Appetit Supper Club yesterday, and your comment was a bright spot in my day!
And I'm glad to see there are so many other ricotta salata fans out there. Maybe if we start asking for it, local grocery stores will start stocking it more...
Seriously Italian: Punctuating Flavors with Ricotta Salata
what a great comparison - achovies to ricotta salata. we grew up eating ricotta salata and always used it with rigatoni, sauce and ricotta salata...it's got great flavor and it's not costing an arm and a leg either.
Dinner Tonight: Baked Ziti
Just as an FYI, probably best to not use whole wheat pasta in this recipe. I made it using just that awhile back and the noodles completely disintegrated and became mushy. And to think that I was trying to balance a bit of health with the fatty deliciousness!
Dinner Tonight: Baked Ziti
wow, this makes me want to buy a cook's illustrated cookbook now. I have been trying their oatmeal cookies (via smitten kitchen) and they are divine (if a *tiny* bit more crispy than what I would like). And now a one skillet recipe? w00t!
Dinner Tonight: Baked Ziti
"i've heard the argument that the most bruised lowest quality toms are sent to the crushed conveyor line, and better quality ones get sent to the whole can line. "
This is absolutely true. Here's the logic: If you had a perfect tomato, would you crush it to sell it? No.
Same goes for pre-sliced shrooms and other "prepared" veg. The stores and manufacturers and growers are not doing this out of the goodness of their hearts. They're doing it out of necessity. If a veg or fruit is bruised, it gets made into something else, with the rotted part cut out. THEN, they charge you more for it citing "processing" as an added expense. So you're paying more for food that no one wanted to buy in the first place. At least when Costco makes chix salad out of unsold rotisserie chix, they label it as "rotisserie chix salad." Moral of the story - buy your own mushrooms and slice them. That cut made by you indicates complete freshness by the shroom's white flesh - and not a veg that has been exposed to air for God knows how long then wrapped in plastic.
I believe that milk past its date is returned to the dairy, re-pasteurized and made into other products like chocolate milk - but I can't remember where I heard that so I hesitate to get behind the statement 100%.
Back to the recipe - I'm THRILLED that CI has printed a recipe for tomato sauce containing no sugar. Sugar in tomato sauce is an abomination and, like cans of crushed toms, is a way to mask "less than stellar" produce. If toms are so bad you have to add sugar, make something else.
One more thing - whole peeled toms that are FP'd will have no skins. I believe unless diced tomatoes are labeled as "skinless" the product will contain skins which some people don't like.
Dinner Tonight: Baked Ziti
This recipe is much better if you use chicken stock or beef stock in place of the water.
Dinner Tonight: Baked Ziti
I cooked up a batch of this over the weekend, and it was incredible! Thanks so much for sharing!
It's not soupy at all, and I added extra red pepper flakes (on purpose). I also used half fontina and half mozzarella ( I didn't have quite as much mozzarella in the fridge as I thought), and it was still delicious! And if you don't have an oven-safe skillet, you can transfer it to a baking dish before putting it in the oven (as I had to do).
Dinner Tonight: Baked Ziti
I made this tonight too, with a few hot sausages and a can of artichoke hearts added in. I pulled a superflake move at the grocery store and forgot to buy mozzarella, so I folded in 3-4 oz of goat cheese intead. Superb.
Dinner Tonight: Baked Ziti
Maybe not cholesterol friendly, but oh so yummy! :D
Serious Heat: Silky, Spicy Mole Sauce
Black beans and only two types of chilli? Oh, the horror!
Dinner Tonight: Baked Ziti
I made it tonight with extra red pepper flakes (by accident, of course!). It was all great till my husband asked what was in it and I had to admit the heavy cream (I had hid the carton in the trash under some things). He said perhaps it was not very cholesterol friendly with sausage AND heavy cream. Big buzz kill.
Serious Heat: Silky, Spicy Mole Sauce
@Trendyguy - I think those are Enchiladas.
Serious Heat: Silky, Spicy Mole Sauce
I agree with Cristina @mexicocooks.
Dinner Tonight: Baked Ziti
I'm making this tonight. I browned a couple of hot Italian sausages out of their casings and sauteed some diced onions before I added the garlic and tomatoes. I used crushed tomatoes instead of the whole, seems to have worked well. The taste that I've had of it is quite delicious, I think this will be my go-to baked ziti method from now on! It's definitely not too much liquid, it cooks up nice and al dente...just be sure to stir often, as the macaroni gets stuck to the bottom of the skillet (I didn't use non-stick).
Dinner Tonight: Baked Ziti
I have the same recipe book, and I'm having a ball trying new recipes here and there. We just made the penne with olives and tomatoes and cannelinis, and wow, I was in serious shock about how good it was. Rich and hearty and quick! The whole thing took about 30 minutes, cooking time included. Cooks Illustrated (and America's Test Kitchen) are highly recommended for easy and tasty meals.
Dinner Tonight: Baked Ziti
After rereading the recipe, Cooks Illustrated says they tested the crushed tomatoes, but the whole ones worked better.
@notamerican: Not sure about that. I know the cream sounds strange, but it's really an ingenius way to add body and creaminess without making the dish too heavy.
@mdeatherage: They say the cooking of the tomatoes first helps get rid of the that raw tomato taste.
Dinner Tonight: Baked Ziti
I'm going on vacation this evening but as soon as I get back, I'm making this! It looks freakin' fantastic!
Dinner Tonight: Baked Ziti
There's a version of this in "The Best 30-Minute Recipe" that I make fairly regularly, but it adds the tomatoes and water all at once with the pasta so they all simmer together, no reducing of tomatoes first. I make it without the cream and find it quite filling, comforting, luxurious, etc. I'd rather have an extra ounce of cheese than 4oz of cream that just deadens the tomato flavor.
(I use Eden Organic Crushed Tomatoes, which come without salt, and adjust the seasonings as appropriate.)
Dinner Tonight: Baked Ziti
I wonder if you could swap some pureed ricotta or mascarpone for the cream.
Recent Posts
jinx35 hasn't written a post yet.
Recent Favorites
Dinner Tonight: Skillet Macaroni and Cheese
Posted by Blake Royer, September 29, 2009 at 5:00 PM
Sunday Brunch: Potatoes Macaire
Posted by Robin Bellinger, September 20, 2009 at 8:00 AM
Essentials: Potatoes Baked and Twice-Baked
Posted by Robin Bellinger, April 4, 2008 at 1:45 PM
Dinner Tonight: Savory Mint Lamb Chops
Posted by Nick Kindelsperger, September 18, 2009 at 5:00 PM
Serious Heat: Silky, Spicy Mole Sauce
Posted by Andrea Lynn, September 9, 2009 at 10:00 AM
Dinner Tonight: Jacques Pepin's Crusty Chicken with Mushrooms and White Wine
Posted by Nick Kindelsperger, August 24, 2009 at 4:45 PM
Eat for Eight Bucks: Shrimp Rolls with Homemade Chive Mayo
Posted by Michele Humes, August 18, 2009 at 9:30 PM
Seriously Italian: Farfalle with Zucchini and Gorgonzola
Posted by Gina DePalma, August 6, 2009 at 8:30 AM
Seriously Italian: Frittelle di Spinaci
Posted by Gina DePalma, June 18, 2009 at 8:30 AM
Dinner Tonight: Roast Chicken with Saffron and Lemons
Posted by Nick Kindelsperger, June 8, 2009 at 4:45 PM
Cooking from the Glossies: Key Lime Coconut Cake
Posted by Grace Kang, April 3, 2009 at 2:30 PM
Seriously Italian: Spaghetti All'Ubriaco
Posted by Gina DePalma, April 2, 2009 at 8:30 AM
Dinner Tonight: Chilaquiles Rojos
Posted by Nick Kindelsperger, March 16, 2009 at 4:35 PM
Seriously Italian: Pasta alla Gricia
Posted by Gina DePalma, February 26, 2009 at 8:30 AM
Sunday Brunch: The Greatest Waffle Recipe Ever
Posted by Ed Levine, February 22, 2009 at 6:28 AM
Mixed Review: Betty Crocker's Oatmeal Caramel Bars
Posted by Lucy Baker, February 4, 2009 at 10:45 AM
Dinner Tonight: Eggplant Parmesan
Posted by Nick Kindelsperger, February 2, 2009 at 4:20 PM
Dinner Tonight: Skirt Steak with Red Wine Sauce
Posted by Nick Kindelsperger, January 19, 2009 at 4:30 PM
New Year's Brunch: Black Truffle Fettuccine
Posted by Kerry Saretsky, December 30, 2008 at 6:00 PM
Dinner Tonight: Spaghetti all'Amatriciana
Posted by Blake Royer, December 18, 2008 at 4:30 PM
Polls
jinx35 hasn't answered any polls yet.
Quizzes
jinx35 hasn't taken any quizzes yet.
Mine is also set to no--fortunately! I could see this feature being useful on a post-by-post basis, but having it globally set is a nightmare--I would end up never posting if I couldn't turn it off. Well, this post will be a test I get...hopefully I won't be notified of posts in this thread! I won't turn it on until it can be done on an individual post basis.