lochaven’s Profile
Recent Comments
The secret to Chinese (Asian) cooking is….
You're absolutely right about the heat...... it's the bucks that get in the way. Speaking of Food Network chefs, isn't chef rachel auctioning off her stove? lol
Dear Food Network, Please Stop
Isn't Bob Tuschman the one who killed BRAVO?
Do you ever use the cookbooks that came with small appliances?
kathyvegas...
Those were some funy points on the Knox On-Camera Cookbook.
I've used that cookbook for a few years and have had great results. Their chiffon pies are great. I live in Texas, and their's nothing better than a cooled chiffon pie for a hot afternoon snack.
Now, about Spam recipes, I'm just not too sure. Besides, I prefer my spam simple, a slice fried in between 2 slices of plai white bread, with mayo and onion of course.
See more comments by lochaven »
Recent Posts
Cookie Exchange -- Looking for suggestions.
Posted by lochaven, November 17, 2008 at 5:38 PM
See more posts by lochaven »
Recent Favorites
lochaven hasn't favorited a post yet.
Recent Polls
lochaven hasn't answered any polls yet.
Recent Quizzes
lochaven hasn't taken any quizzes yet.
Recent Comments
Dinner on a hot and humid night.
Hot and humid in San Antonio -- lots of rain and possibly more to come. We grill lots during the summer or have a nicoise-type salad. Always trying not to heat up the kitchen during the summer.
Tonight -- carry out -- a great egg foo young -- this place makes them the best around with a killer sauce. Also split a bowl of cubed canteloupe.
Minimal clean-up and now relaxing.
The secret to Chinese (Asian) cooking is….
You're absolutely right about the heat...... it's the bucks that get in the way. Speaking of Food Network chefs, isn't chef rachel auctioning off her stove? lol
Dear Food Network, Please Stop
Isn't Bob Tuschman the one who killed BRAVO?
Do you ever use the cookbooks that came with small appliances?
kathyvegas...
Those were some funy points on the Knox On-Camera Cookbook.
I've used that cookbook for a few years and have had great results. Their chiffon pies are great. I live in Texas, and their's nothing better than a cooled chiffon pie for a hot afternoon snack.
Now, about Spam recipes, I'm just not too sure. Besides, I prefer my spam simple, a slice fried in between 2 slices of plai white bread, with mayo and onion of course.
Mixed Review: Jiffy Pie Crust Mix
I use Marie Callenders pie crusts picked up at their restaurants. I buy them specifically when I make the old fashion recipies from my Knox's Gelatine On-Camera cookbook.
Seems this crust works perfect for the Lemon Chiffon Pie and their Nesselrod Pie. Mmmmmmm.
What do you collect?
I've collected Fiestaware almost 30 years.
Rosenthal Studio Linie....
and sterling....and as I retire in 1 1/2 years, everything will be going on ebay. lol
Food Network losing its edge
@ spiceweasel -- Excellent Idea, maybe they'll read your post and allow us a couple hours a day of old reruns, and I don't mean FN produced shows. I still go to my JC DVD's and what she called "videobooks" and watch the hell out of them.
I hope WBGH put out more of her old shows, after repeated watchings, I catch myself blurting out certain of her phrases in unison, lol.
Oh yes, and the FN edge...... let's see, when Moulton and Batali left, I basically left as well.
Serious Efforts: A Buttermilk Brine for Fried Chicken?
I've given up on Food Network recipes for almost anything and this holds true for any of the brine/soak/slice and dice recipies for fried chicken.
I go totally for a quick dredge -- flour, salt, pepper after a quick dunk in a bit of milk with tabasco sauce. Pan fry in cast iron skillet. I cook for 2, so my clean up mess is minimal. As for the shack smell, I have a good enough exhaust (non-commercial) that takes care of the problem. Besides, cooking it this way, you can hold the cooked chicken till the cows come home. I get crispy, juicy and tender chicken every time.
I say, try it both ways and decide which one you like best.
Electric knives: Do you use them? And if so, for what?
I use mine for roast turkey.....makes slices out of a whole turkey in just a few minutes.
Hint: For easier carving, remove the wishbone and disjoint the thigh bone from the back of the turkey before roasting. An old hint I learned from one of old Julia Child's shows.
Loads and Loads of Ginger
As with Vodka, but we use vinegar. Peel and cut in about 1 or 2 inch pieces and drop in a jar, fill with vinegar. Use an old quart jar of Bread and Butter pickles. You may be able to store your excess ginger in that manner. Better still, freeze some as suggested above and the rest as I've suggested. Let us know which you like best.
I need to try vodka next time.
Cookie Exchange -- Looking for suggestions.
UPDATE:
@carolrsfMISSESTEXAS Used your cookies for this years cookie exchange. They worked great and would do them again....received great positive comments. Thanks to everyone for their suggestions
Oh, and they were so easy to make that I was able to make them the day before with time to spare to package all 28 little bundles.
McDonald's Filet-O-Fish: Yea or Nay?
This is lochness, one of lochaven’s other personalities and I’m here to say that my high school years were spent eating filet-o-fish sandwiches….and still have one occasionally. Back then they used to be 65 cents, but not any more. Whenever I order one I always ask them to make me a fresh one and willing to wait for it. They always comply.
Now, I know that lochaven would never go public that he’s had them before, but I think he also likes them…. .
Btw, I saw this a few months ago….I always wondered how to pronounce it… now I know.
What to bring to an Thanksgiving Pot Luck...in the office.
Funny you should mention that....I'm currently cooking for the office Thanksgiving lunch tomorrow. I'm providing the main stuff... Roast Turkey, Baked Ham, and dressing, oh yes, and the cranberry sauce...I never let anyone else do the cranberry. BTW, I'll be getting up about 6 AM to start the Turkey...lol.
If you are thinking about one item...you can do one of those 1950's molded jello dishes...you can always use a baking dish to serve it. I've made many during the years as we never had anything like that as a kid. I know you are looking for a substantial dish, but if you can't settle on one, try one of the fruited ones for dessert. Try this link..
Beets on a Burger
I love beets in any manner-- pickled (sweet and sour), shredded and cooked in butter, or roasted, but on a burger.... don't know about that one. But you know what, I will try them next time we cook burgers -- never say never.
I wonder how they would taste in a cheese burger...lol.
Food In Literature - What Has Inspired You?
Well, it wasn't the written story but the movie Babette's Feast based on a story by Isak Dinesen (pen, Karen Blixen), . Although most of the dishes are interesting and historical, I've used it as inspiration to go beyond food as sustenance and to always aspire to a higher level. It piqued my interest in how food motivates a person and what strong emotional feelings it propels. From a kid and mom's favorite dishes to those things we eat as adults that trigger mental and physical joy.
Who knows a good restaurant in Alexandria, VA?
Hey Fellow Texan. When I used to live in the DC area we'd go to Savios. http://www.saviosrestaurant.com/ Cant go wrong with this one.
Win a Free Organic D'Artagnan Turkey Here!
Hey -- I'm way down here in South Texas -- I'll take one!
James Beard's Roast Turkey.....will have me do the Time Warp, in reverse. I'll even pay the shipping!!!!
Come on you guys! Update your profiles!
I agree with being careful as well. However, I don't see anything in the profile questions that would be sensitive.
Of course, no real names, addresses or phone numbers.......
And if anyone has intentions of stalking me -- I have ways to stop you... actually I don't do it, but I have people who will do it for me.... lol.
Come on you guys! Update your profiles!
Great suggestion. OK done.
Looks like we could be future neighbors.
Do you share food?
I agree with JerzeeTomato. In a relationship, you best pick your battles otherwise it turns into a war. I see nothing wrong. People are different with different habits and expectations. I share food, no biggie for me, in fact I sometimes encourage it as I seem to always order the odd dishes no one elses wants simply because they've never taste it.
Sharing a muffin or a piece of pie between people is very common, most of the time there is not enough room to eat a whole slice, so people share. If you did not want any, more for them..... relax and enjoy yourself, he'll like that.
Cookie Exchange -- Looking for suggestions.
@JerzeeTomatoe -- A Show Stopper would be a good thing....
Ingredients -- well, we have lots of pecans as it's the season....other ingredients can be had easily.
7 layer bars -- that's a new one on me, will look them up....
Mexican wedding cookies also sound good and am familar with those.
Will also take a look at Gourmet's favorites.....
I'm looking for those true and tried people's favorite recipes for the holidays.
What did you cook this weekend?
Sunday early dinner for friends.
Roast Stuffed Pork Loin -- Stuffing of Prunes, Dried Apricots, etal, with herbs
Mashed Potatoes
Sauteed Beets -- Shredded -- butter, red wine vinegar, S&P
A Killer Gravy
Peach Cobbler
Types of Salted Cod.
Update....just got around to ordering this evening. Called L&F Fish Market in San Jose and spoke with the owner's son. He took his time explaining what was available and how supplied. I'm ordering 2 different kinds , Norway and Canadian. Norway's is Class A -- and the Canadian is the thicker of the two and used more as steaks. Need to get more info on the classifications as I was trying to write down the information as fast as I could.
More later.
Shallots! What do you do with them?
I always thought my secret ingredient for guacamole was minced garlic..... Now I See!...... just use shallot.... Perfect.
One favorite way of using whole shallot is to caramelize (glazed) them whole, just like you would do whole onions...... small saucepan, 1 layer of shallots, T Sugar, T Honey, some butter (you decide), pinch of salt and water half way up the shallot. Reduce until golden in color.
Oh, one other suggestion. I'm big on good pot roasts, throw them in whole (peeled of course)...... always put more than you need as there never seems to be enough.
Enjoy.
Sushi - Love it or Hate it?
Love it. We have one of those awful chinese all you can eat places near work. Costs about $6.95. Their food is not very good....but, their sushi and their rice paper rolls with pork or shrimp are soooooo good. Very limited sushi (tuna, salmon (not smoked), a couple of others) and a few of those california rolls, granted the variety suffers, but for $6.95. Oh, and tea is included....lol.
Most of the patrons spend their time at the steam tables.... while I'm all by myself in the sushi area.
See more comments by lochaven »Loading...No more comments by lochaven
Recent Posts
Cookie Exchange -- Looking for suggestions.
Posted by lochaven, November 17, 2008 at 5:38 PM
See more posts by lochaven »Loading...No more posts by lochaven
Recent Favorites
lochaven hasn't favorited a post yet.
Polls
lochaven hasn't answered any polls yet.
Quizzes
About lochaven
Location: San Antonio and near East Texas
About: Enjoy cooking. A two person cooking household so it tends to dominate the conversation. Originally from Texas, lived in DC for 17 years. Looking to move somewhere in 3 years (retirement), perhaps the NW, but keeping the E Texas location.
Favorite foods: Hearty winter dishes -- lamb shank, beets, winter squash.
Breakfast -- Simple eggs (no herbs) -- breakfast breads and great jams (strawberry, orange) also, simple apple butters.
Also, cakes, pies and fruit anything.
more later.
Last bite on earth: French Bread with butter. (subject to change, lol.)
Hot and humid in San Antonio -- lots of rain and possibly more to come. We grill lots during the summer or have a nicoise-type salad. Always trying not to heat up the kitchen during the summer.
Tonight -- carry out -- a great egg foo young -- this place makes them the best around with a killer sauce. Also split a bowl of cubed canteloupe.
Minimal clean-up and now relaxing.