Profile

ljiwf

  • Location: Bklyn, NY

The Model Bakery Cookbook: Promo Code and Giveaway

Almond croissant

a chemical smell/taste?

It seems to be on the food itself, rather than the packaging (which is usually a foil tin or ziploc bag). But Pam doesn't last forever and only one other person seems to smell it... o.O

ChelsEats: How do you like your cheesecake?

Agree. I also think a cone takes away from the ice cream.

What's with ice water after eating ice cream?

Same here. And its like merstar said, its refreshing after the sugar of the ice cream.

Ask The Food Lab: Why Do I Pound My Breasts?

Ask The Food Lab: Why Do I Pound My Breasts?

Is there any difference in pounding rather than cutting everything down to equal size?

Buggy Pasta?

Sorry. WW is whole wheat and I've noticed it with more than one brand.

@finsbigfan, does that mean its starch or something in the pasta?

passover charoset

I've never tried charoset specifically but their stuff is pretty good.

http://thepompeople.com/

Kosher Pizza - Why does it suck?

I've never tried it, but they say Pizza Time (Ave J, Brooklyn) is pretty good.

NYC Korilla Food Truck Cheated on food Truck Race

"I've got to tell you, the part that really irked me about that was when they were walking away and one of them said, "He (Tyler) really made us look bad." Um, no. You made yourselves look bad when you decided to cheat on the game. That comment bothered me more than the fact that they tried to cheat. "

Like the one-liner goes, "I didn't say it was your fault, I said I was going to blame you."

Ice Cream Topping Debate: SHOTS (or sprinkles? HUH?)

Add another one to the sprinkles side.

Helpful hints for fasting

As was already mentioned, stick with water.

Good luck!

newsletter

Is there an opt-out link at the bottom of the newsletter?

Healthiest bread

There is something called Ezekiel Bread. Never tried it myself but I know people say its very good (health wise, dunno about taste).

As for me, I'll take some good ol' 100% whole wheat and I'm happy.

Eating at Someone Else's House

Years ago, I remember hearing a neighbor say how she was visiting someone and was put up (including meals). The host served the soup and then brought the pot to the D/R floor where the cat(s?) licked up the leftovers. Granted, I'm not a pet person, but I think thats, umm, too much.

@dbcurrie: Not that I'm recommending using soap for flavor but I would opt for it over some other stuff. At least I know someone made an attempt to clean.

Lactose Free Desserts?

@Melissa-Rae

Here ya go. It makes a 9 inch (prepared- assuming they're still 9 inches) graham crust.

2 8 oz containers Tofutti cream cheese*
2 eggs
1 C. sugar
1 tsp. vanilla sugar
1 tsp. lemon juice

Mix ingredients. Bake at 350 for 45-50 minutes.

*I think its sold under "Better Than Cream Cheese". Make sure you end up with the original/plain with no garlic or onion added.

Lactose Free Desserts?

Tofutti cream cheese makes a pretty good cheese cake, I'll try to look for a recipe if you want. (Theres also one using crushed pineapple.)

Are you looking for something specific, or just general?

Do you like getting a cone?

Cup. Why waste ice cream on a cone? (Or a wafer or cookie for that matter?) Ice cream is ice cream and it deserves to be given the spotlight.

HEY..yer not supposed to use it for that !!!

A can of pam in a plastic bag makes a great rolling pin. (And if its cookies or something small being rolled out, the bottom of the can becomes a cookie cutter.)

Empty containers (oatmeal, pringles, anything) are great for keeping the fridge or pantry organized.

Kitchen Rebels

I crack eggs on the edge of the bowl or counter (or any edge, actually). Usually I wont add salt to pasta water and if its spaghetti then I'll break it into two or three. And probably some other things I can't think of now.

My kitchen, my business.

BEST BAGELS IN NYC

I've never tasted from Pressers but have you ever tried making your own? Its pretty easy and they come out yummy.

What have you done to the design of the site?

Not trying to hijack the thread, but is it just me or does the site take a looong time to load lately...?

Foods everyone seems to like but you just can't get into....

There is a saying in Hebrew "over taste and smell, one can not argue".

I don't eat olives, yogurt, sour cream, avocado. No egg salad, but a hard boiled egg will make it down. I don't get the big deal about chocolate though. Its good, and I have nothing against it, but I'm not sure why its so "wow". Chocolate ice cream is another story.

Re the whole wheat pasta, the first time I tasted it I thought never again. And then a few years later I tasted it again and somehow I liked it. I've completely switched over into the whole wheat camp, and a few weeks ago when I had white pasta (which I haven't had in a while), it seemed to be missing something. I never in my life thought I would say that. (Although I definitely admit, ww does take some getting used to.)

Hamentashen in Williamsburg

(area would be Midwood, Williamsburg etc)

Hamentashen in Williamsburg

The Reismans (packaged, sold in most area groceries/supermarkets) are really very good. It has a nice flaky dough and a very good filling (fruit). Good luck finding any hamentashen though, they usually disappear right after Purim.

a chemical smell/taste?

Hi all. A relative of mine is very talented in the kitchen and often sends extras. Problem: since early summer or so, things sporadically seem to have a chemical taste that can also be smelled when the package is opened. I've smelled it on cookies, cake, veggies, chicken... I thought it was Pam that turned chemical-ly for some reason but how long does a can last..? And it doesn't seem to be on everything. Only one person other than myself seems to notice it. Just wondering if anyone had an idea as to what it might be..? TIA

Buggy Pasta?

Hi,

I've noticed recently in WW pasta (haven't checked regular) tiny white things in the water- not all the same size- but very small almost resembling dandruff (sorry). Are those bugs or from the pasta itself or what...?? Thanks.

Breaking Rules

Every so often I'll hear from some "great" food mind never to crack an egg on an edge because the shell will end up in shards and then in the food. And sometimes just for the fun of it, I'll go against my natural instinct of breaking the shell as I normally do, on the edge of the counter and instead do it on a flat surface. Every time, down the line, I end up fishing out bits of shell. I'm still a firm believer in the "corner" method.

What cooking "rule" do you break?

Oil Going Bad

I was frying some donuts tonight, and I noticed the oil looked sort of cloudy. It was cottonseed oil, and I decided that since its not the highest quality oil, and it was the only thing i had that was possible to fry with, it was worth trying a little bit. Once the oil got to temp, it seemed to have cleared up (sorry for sounding like a weather forecast here). The food came out fine.

My question: This has been sitting in the pantry for a few months? How would I know if oil is bad?

Thanks :-)

Homemade Donuts

My sister got me an early birthday present, she got me chocolate glazed donuts from an awesome place near her. Its been years (!!!) since I've had them and well, ya cant just stop with a couple of them. Any suggestions for a recipe?

(that would be the chocolate cake-like donuts with a white glaze drizzled, not the plain donut every supermarket has with the white/chocolate glaze and sprinkles.)

Dry Chicken

Hi all,

This week I made for dinner a kind of stir fry with chicken breast, bell peppers, onions, and garlic. The chicken came out a bit dry for my taste, not terrible, and because the pieces were pretty small that helped a bit. I've made it before with varying results, but I'm not doing anything different. Any ideas on how to avoid this in the future?

TIA

Flat Cookies

Hi all. I made some chocolate crinkle cookies today which taste great. They're really chocolaty and fluffy but they're totally flat, resembling lace cookies. Any suggestions? Thanks a lot.

1/2 c. vegetable oil
2 c. sugar
4 eggs
2 c. flour
1/2 tsp. salt
4 sq. unsweetened chocolate, melted
2 tsp. vanilla
2 tsp. baking powder
1 c. confectioners' sugar

Mix oil, chocolate and granulated sugar. Blend in 1 egg at a time. Sift flour, baking powder and salt into oil mixture. Chill several hours or overnight.

Heat oven to 350 degrees. Drop teaspoonful of dough into confectioners' sugar. Roll into balls. Place 2 inches apart on greased baking sheet. Bake 10-12 minutes. Do not overbake. About 6 dozen.

Blackened Salmon

About three years ago I walked into a local restaurant and got something called blackened spicy salmon. To say it was incredible wouldnt be doing it justice, it was juicy and seasoned and the top had an awesome crust. Soon after, the restaurant closed and I've been trying to replicate the dish since, but nothing yet. The only blackening spice I succeeded in finding was Old Bay which came out nothing like the original dish. I live in NYC, any ideas what else I can try? Thanks

Greek Yogurt

This will possibly be a question with no real answer but I'm gonna try it anyway. I dont think I can knowingly swallow yogurt in any form (that would be other than frozen) and I've shied away from using it in recipies. My question, is there any substitute for greek yogurt? TIA

sufganiyot recipe

Does anyone have a good recipe for sufganiyot that come out with a spongy and light textured inside that store-bought ones come out like? Thanks in advance and happy Chanukah!

Fried chicken

I've seen cooks, chefs, etc use buttermilk to get a better crust on fried chicken. Is there anything other than buttermilk (thats dairy free) that would give the same results?

Egg-free ice cream

Hi! I'm new to serious eats, and I wonder if someone can help me. I'm looking for a recipe for chocolate (but I'll take any flavors) ice cream with no raw egg. Hope someone can help me, thanks a lot!

ljiwf hasn't favorited a post yet.