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madchen212

Press and Squeegee Your Garlic With the Garject Lite

I walked into Sur La Table years ago and a very friendly sales girl told me about the Rosle garlic press. She said it was her favorite and that I could press garlic that hasn't even been peeled. She claimed I would love it and if I didn't I could bring it back. How could I not buy it after that type of guarantee? Bought it. Later that night, I took a clove of garlic that was unpeeled and pressed it. Perfection. I've had it ever since and I loved it so much I bought one for my MIL. It's wonderful and money well spent. Because it is stainless steel, it doesn't have the lingering scent of garlic ever! It was around 40 bucks back then but considering I've had it for about 6 years and it's still going strong, I consider it a great investment.

Broth made from lamb bones

Thank you everyone for your comments. I was able to make this on Friday night. My intention was to great a great milky white broth so I did not utilize recipes that called for roasting. It took many hours but I think I got a good glimpse of what could be achieved with even longer hours of simmering the bones. I regret that I did not have the proper utensils to crack/break the shank bone as I found my hammering with the meat tenderizer utterly useless so I will have to be more creative about that in the future. Thanks to all again.

Eating homemade curry at work

thank you all for the suggestions. I've been thinking about this all day and I am actually going to have Indian tonight for the very fact that I wasn't able to enjoy my curry in peace! I will save my curry for dinner time and try to eat cheap during the week this week. It's so sad for me because I love these spices! Oh well.

Eat this Cheese: Le Jeune Autize, Goat's Milk Morbier

I first had this cheese when I was in college courtesy of my roommate's sister. I thank heaven for her because this is my favorite cheese. On the way back from Paris, I could not help buying this and stinking up the plane in the process. I felt bad for those around me but it was too delicious to not sneak a bite!

Most underrated and overrated ingredients

For me, the most underrated ingredient is salt. The right amount can make the dish and not enough can make the dish just fall flat.

Steakcraft: Steaks at Delmonico's, America's Oldest Fine Dining Restaurant

Been there. 2002-ish. I will never go back there again. Our lunch took 3 hours, took 20 minutes for someone to take our drink order. I asked for rare and got medium well. When I mentioned it to our waitor, he asked me "Do you know what rare is?" Serious disappointment.

Ways to use Prosciuitto?

I just tried wrapping it around apple slices and grilling them in a class I took. We used Fuji apples and made a dried cherry glaze but I can see a seet balsamic reduction doing just as well. It was great

Crispy factor missing

Hmm.....I wanted to fry the chicken according to the recipe so I heated the oil to 325 and I kept oven at 200 or 250 and placed it on a wire rack before popping them in the oven. The thongs did a once over on the skin and they had crispy texture. I guess I should have fried them at a higher temp? Ugh. I was so close to getting the perfect fried chicken...so close.

Crispy factor missing

It tasted great but a crispy skin on the chicken would have made it a killer. The recipe didn't say anything about tenting....just to put it in a preheated oven when done frying to keep it warm while u finish up the rest. I made sure that while frying, it never dipped below 300 degrees so the oil was always around 300. I used an oval le cruset pot and about 3 cups of oil so it did go halfway up the pieces when frying. I also fried only two pieces at a time. Is refrying the chicken at a higher temp normal protocol? The recipe didn't even mention that so I did not know about that.

Weekend BAKE OFF! Need suggestions!

brownies are super easy and you can dress them up with a bit of caramel drizzle at the end. I remember I tried Emerils buttermilk spice cake recipe. I made it twice in the past and everyone loved it. And it wasnt all that hard to do.

Looking for Thanksgiving recipes I can freeze...

I probably would not bring this to Bobby Flay since it is a recipe from William-Sonoma but I have made it in advance and put it in the oven the day of and it is fine. I've frozen it too (post holiday) and reheated, it still tastes good. Its Sausage, Chestnut and Fennel dressing. You can find the recipe on the Williams and Sonoma website. I used herb stuffing to add more kick (remember to use less salt as a result).

Turkey Roasting....Breast up or Breast Down?

Im interested in this method but I have to admit, Im scared that the skin will rip somewhere in the process. Is this not the case? Also, when you spatchcock the bird, how is it dont on a rack so that it is all level and cooks evenly? I have a V rack. Does it work on that?

Do you ever eat things out of nostalgia and nothing else?

@myrnie_twin: Candy buttons and I dont know what the name of these were but they were awful botttles shaped from wax with the cheapest mixed flavoring. It was a drink. Like 1/4 gulp but it came in package and had about 4-5 flavors. I remember thinking how they werent so great when I was younger and I sure I would stand more firmly behind that statement now but I can't necessarily say I wouldn't be tempted to buy it if I saw it ;) I still think I like ring pops though.

Do you ever eat things out of nostalgia and nothing else?

@MissBrownEyes-your post put a smile on my face. Thanks for sharing that. It reminded me of how my dad liked buttery things. I just remembered how he'd dump a half stick of butter on hot rice and mix it up-add a dash of soy sauce and that was his lunch on the days it was too busy for my mom to fix something. Out of health concerns, I have not done that since I was 5 but hey, maybe it's time I did. He also taught me how to fix up a quick and nutrtious snack. Take a toothpick, carefully poke a hole on the narrow tip of a raw egg (yes. raw) and turn it over and suck that sucker out. Salmonella wsn't a concern back then. And I admit, I did do that a few years ago just out of nostalgia. It doesnt taste all that great until you hit the yoke but it brings back memories of when I was little and he is teaching me these things.

Geoduck, Sashimi and Sautéed

I've seen geoduck on TV shows but I have not seen it in sashimi form like the picture you have. Because of your picture, I now know what the American name for this is and that this is what I used to eat whenever my parents had enough money to splurge and make sashimi at home. We used to dip it in a red pepper paste dip that my mother made and I remember I loved it for the texture and it's taste. I never knew the American name and my parents are no longer with me to ask so thanks for the trip down memory lane and the information!

"gourmet" Cooking/Serving Advice You Ignore?

I usually find out what I can and can not do by trial and error or from sheer laziness. If a stew calls for dry red wine and I don't have it, I use whatever I have and it turns out fine. Same thing with cheese. The other day I made a simple pasta and I thought the little container was some parmesean I had grated last week. Turns out it was smoked gouda and manchego. Pasta tasted perfectly fine too. Sometimes if it's just for me or my family, I tend to substitute and ignore certain things-bouquet garni? please...Im going to save my cheesecloth and just put the stuff in the pot. BUT...if I have guests over, I tend to be a bit more anal but that only happens to a point. There are only so many times I will run down to the local store but nothing ever tasted horrible.

What restaurants in NY serve rice wraps for Korean BBQ?

I haven't had it in a while but I think if you just request it, they will bring it out to you. I believe the last time I had it was at Won Jo on 32nd street between 5th and Broadway

Beginner Baker

I started baking in my last year of high school because of sheer boredom. I walked into a KMart that was closing and bought a book on cookies. That book had all these different types of cookies and slowly I went through the book. Sure enough, you will have mistakes-like I had no idea what "fluffy" butter was supposed to be cause my butter was always semi-hard. duh for me. It is true that baking is a science because things can go very wrong if you don't follow the measurements. But having said that, it is not as intimidating as one would think. I think that starting off baking goods gave me enough confidence to start cooking. But I will admit, I've never baked bread-THAT is still a bit intimidating to me. That and I hate making dough of any kind =) Just have fun with it! And let the people around you enjoy your success.

Shameful snackage

Flaming cheetos (I cannot eat the regular flavored ones) and reduced fat cheez-its. Reduced fat has more of a crunch to the snack so that is why I buy it. Love them. Im always stocked with those two in the pantry although I do find myself hiding my flaming cheetos because the store doesnt always have them in stock and my friends just seem to grab the bags when they come over.

Hill Country Chicken: Are Fried Chicken and Pie the New Burgers and Cupcakes?

I love fried chicken. So much so that if I hear of a place that does good fried chicken, I HAVE to make my way there. Sadly, I have to say that the places that I have been are not always what they are cracked up to be and for some strange reason, I am always comparing them to KFC. KFC is my, hands down, ultimate favorite. It can stand to lose some salt but their biscuits are spot on and their chicken rocks. Did I mention their price???

What do you feed your pets?

When my Max was younger, I'd treat him by cooking an addition of ground beef, potatoes, and vegetables-sans onions to mix into his dog food. Sometimes, I even treated him to Peking duck skin I'd have left over or some nice short rib bones from a bbq joint, the potatoes soaked in chicken juice after I roast a chicken, etc. He was a well fed dog. Spaghetti dinners from my roommates' parents, Korean bbq....I think they even fed him McDonalds once. But now that he is a senior citizen, he can't eat like he used to and he is now on a prescription diet. Because I have a younger dog whom I want to have the same experiences (meaning not confined to eating dry dog food, I make a barley, carrot, white rice, and chicken mixture in a rice cooker (cooking and cleaning is a snap). When I can, I boil leftover chicken bones to use as a stock so it tastes extra "chicken-y". I skim any fat or as much fat, I should say, as I can. I generally fill Max's bowl of dog food with the chicken broth to be easier on his teeth. Ripley, the younger one, he gets a few scoop-fuls of the chicken mixture in his dog food. They also love tomato scraps, an occasional carrot, cucumber, and raw meat if Im trimming anything. They also love most fruit and they adore yogurt of any form. They haven't developed a taste for bananas though.....
I always keep in mind that before pets held the position in society that they do today and these "gourmet" dog foods came out, they ate leftover scraps. I had vets differ on this opinion. One gave me an evil eye cause Max had a green pepper in his dinner. Not a chili. Not a jalapeno. A green pepper. And I had one doctor say that back in his home country, every dog was fed scraps and they are fine. Onions, grapes, whatever. They are fine. Just as a rule of thumb for myself, I avoid onions and I try not to feed my dogs anything too greasy or fatty, I try to not feed them processed stuff or anything too salty because it does upset their stomachs. But is just me.

Parmesean as hard as a rock

Oh wait...so the cheese has to be in small pieces before going into the food processor? I cant even put a knife in these-they are that hard.....

Parmesean as hard as a rock

Thanks Cary. I actually saw that but I was afraid (still am), that it will get gooey on me and not grate.
Sweetie-I do have a microplane but it is THAT hard that the results are minimal...with my elbow grease at least.
When I go home tonight, I am going to try the food processor. I have an old one that I can experiment on.
Thanks everyone. I should just be more diligent in the future on storing my cheese regardless if I am tired or not.

Chopping like a pro...

I am all for taking a knife skill class. Once you start cooking, you will realise, sooner or later, that there is a more efficient way to prep and you begin to wonder things like "Is this the correct way to dice a bell pepper? Is there some easier way?" Usually, these would be learned from observing the person who taught you how to cook but like myself and others, we are self taught so I either resort to the internet for such questions like "the proper way to julienne a carrot" (I dont want to use the mandoline or grater) and I learn but my friend who has taken a knife course at ICE says it is so worth the money. Watching TV shows help too. I learned the proper way to dice an onion from Bobby Flay =)

Good Steak in NYC

I am a die hard "black and blue" fan and no matter where I go, it is always overcooked. So for me, without fail, Angelo and Maxie's around the Union Square, cooks it perfectly. Every single time. Ambiance is okay..it gets lively which may be good for a group of guys. Service can be really good or pushy depending on when you go. A total old school New York steak joint is Keens. It has two levels and the cocktails are great as well as the well stocked bar. Great porterhouse. Sides are okay. Ambiance is old world New York.

Broth made from lamb bones

I have a 2lb lamb shank coming my way and I wanted to see about extracting as much from the bone in terms of a broth.
It will come whole and I am wondering a few things:
1. I am looking for a milky broth after hours of cooking (similar to the Korean dish, Sulleongtang). In reading recipes for how Koreans make this broth, it entails boiling and also just dumping out the water a few times in order to achieve the milky color but is this necessary and the only way to achieve the milky color? Can't one just simmer the bone for hours on end and get the same result? What is the purpose of boiling and then discarding the water, filling up the pot again and boiling it?
2. The bone will be whole so will I be able to extract the marrow at all? Do I need to try and crack/cut the bone? If so, how?

I intend to use this type of broth to create a nutrient rich rice dish (or at least that is what my mind is telling me) so this is an experiment but everything I am finding on the web deals with roasting the bone and then boiling with vegetables and herbs.

Any input would be appreciated. Thank you.

Eating homemade curry at work

I've been craving japanese style curry and in an effort to save money, I made a batch yesterday to bring for lunch. Thing is, I work in an cubicle environment and my coworker just complained about the curry smell. I have been googling to find a way to make it less offensive to the people who sit around my cubicle but they seem to be suggestions about getting rid of the smell in homes. I refuse to throw it away as I already spent money in the ingredients and spent time cooking it. Is there another way of cooking it that would not produce a strong curry smell? If I don't eat this batch for lunch, as intended, then I am afraid it will go to waste. Does anyone have any suggestions?

Pet Peeves When Dining Out

Have you gone to a restaurant and ordered something and found yourself saying "How HARD is it to....?" For me, there are a few pet peeves. Salting fried food-How hard is it for the chef to sprinkle some salt on something that was JUST fried? Because sprinkling salt 5 minutes later results in bouncing salt crystals. OR cooking a protein properly (like steak)-If I am asking for my steak to be black and blue, yes, I want it almost RAW in the inside but charred on the outside not light pink on the inside and grey on the outside. OR it's salting a protein-PLEASE put salt on my steak before you cook it. Without that nice salty crust, there is no longer any enjoyment in biting into that lucious piece of meat! What is yours?

Crispy factor missing

I found a great recipe for fried chicken and after had it in the brine, I was ready to fry. I had a candy thermometer and pot ready to go as well as a pre heated oven to keep fried pieces warm. So the oil was at 325 and it DID dip too 300 but never lower. When I took the pieces out,the crust seemed to be crispy but after I was all done and I was ready to eat, the skin was light but it didn't have crunch. I felt like the steam of the chicken meat made the skin reabsorb moisture and made it soggy...like when u have fries delivered . And yesterday, I made chicken fried steak and same thing! I know yesterday it was rainy but what am I doing wrong?? If the chicken skin was crispy, I would have had the perfect weekend brunch.

Do you ever eat things out of nostalgia and nothing else?

Have you ever eaten something just to take a trip down memory lane? Even though your tastebuds have experienced evolution and eating that particular item no longer makes sense but yet you do it anyway? My father liked slivers of deep fried tofu in his stew. They were golden in color and puffy and usually in the frozen section. I believe once they hit the broth of the stew, the texture becomes a bit stringy. He admitted to me once that deep fried tofu (yoobu) has no taste but it reminded him of when he was a young boy. For me, I sometimes get excited about going to Olive Garden (it hasn't happened yet because my bf refuses to go to it when we are blessed with the restaurants in Manhattan) because it reminds me of high school and how there was NOTHING to do when I was in high school where I lived and Olive Garden was considered "fine dining". I still giggle when I think back of how myself and all my friends thought that way and when we went, it was for special occasions. I also hold nostalgic value to OG because I remember I finished the entire "Tour of Italy" and I was quite proud of myself. Pizza Hut also holds nostalgic value to me as well.

Parmesean as hard as a rock

It is my fault for not preserving my parmesean correctly and instead just wrapping it in flimsy plastic wrap and tossing it in the fridge but I seen to have lots of parmesean in the fridge that are all rock hard. Some have way too much "meat" for me to just toss it in a pot of soup. I can't bring myself to do it. And when I take out the grater....my arm could fall off if my fingers don't get shredded first because it is so hard, it just skims off the grater with just a feathering of pamesean. What can I do to soften it up so I don't have to buy another block of expensive parmesean? I dont want to waste it by throwing it away and I also think there is too much that can be saved to just throw it in a pot..
Is there no way?

Cake Flour. Does it really make that much of a difference?

I have seen recipes that call for cake flour. Now you can call me an amateur baker or blind but I swear I have never come across "cake flour" in the baking aisle of my ghetto supermarket. Don't get me wrong, I love its ghetto-ness cause I can find cheap cuts of meat that I usually cannot find in hoity toity places but having said that, I can't recall ever seeing "cake flour" in the baking aisle. So, in lieu of cake flour, I usually use all purpose flour, which by all means, makes a perfectly good and edible cake but I can't really compare since I have never used cake flour. Can anyone enlighten me please? Should I go out of my way to get some of this stuff?

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