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What food makes you happy?
popcorn - whenever i make a big batch of popcorn i can't wait to dig in.... it makes me happy! i love, love, love popcorn. freshly popped!
Has anyone tried making corn crepes?
have you tried heating the tortilla before you try to roll or fold it? heating makes it much more pliable. you'd be surprised. you can put it into a hot, dry frying pan (turn once) or stick in in the oven wrapped in foil, or popped into the microwave.
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Recent Posts
need a gift certificate for a wedding in nyc.....
Posted by pooch, October 16, 2009 at 11:58 AM
cooking on top of a woodstove .... or inside one.
Posted by pooch, October 14, 2009 at 9:39 AM
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Serious Grape: A Mixed Case of Interesting Reds and Whites for Fall
Posted by Deb Harkness, August 21, 2009 at 11:00 AM
Is Artisanal, Handmade Food Always Better?
Posted by Ed Levine, March 30, 2009 at 8:00 AM
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Recent Comments
"Big" salad ideas, please!
salad is my favorite meal.... lots of greens, escarole, watercress, spinach, or regular romaine or leaf lettuce. bibb is good when i can get it..... sliced red onion, avocado, grapefruit/oranges/apples/pears (whatever i have in the house), shavings of cheese (cheddar, reggianno) or soft goat, mozzarella - pistachios or sunflower seeds, cucumbers, tomatoes, whatever you have in the house..... pressed fresh garlic (if i'm feeling like i need a zing of flavor), fresh herbs, basil or cilantro..... tossed with extra v. olive oil and a squeeze of fresh lemon or lime - a sprinkling of sea or coarse salt. and if i want a little something extra - grilled chicken, a leftover piece of steak - if i'm feeling flush shrimp or salmon - parma proscuitto or smoked salmon.... very, very satisfying. a nice piece of toasted peasant bread to dip into the leftover dressing.... oh yeah.
What food makes you happy?
popcorn - whenever i make a big batch of popcorn i can't wait to dig in.... it makes me happy! i love, love, love popcorn. freshly popped!
Has anyone tried making corn crepes?
have you tried heating the tortilla before you try to roll or fold it? heating makes it much more pliable. you'd be surprised. you can put it into a hot, dry frying pan (turn once) or stick in in the oven wrapped in foil, or popped into the microwave.
Ways to use Prosciuitto?
lay your proscuitto slice down and put a pinch of fresh arugula salad and wrap it up.... drizzle with ev olive oil and bp. makes a nice first course.
I'm thinking about going to the CIA...
that's true! if you're normal don't try it -- but you'll laugh all of your laughs and cry all of your tears..... being in the food business is like being in a love-hate relationship.
Have you ever tasted your breadcrumbs?
i love to do my own breadcrumbs when i have leftover bread .... let it get hard or toast it.... then add garlic, romano cheese, fresh parsley and S&P to taste..... great for making chicken or pork cutlets. or stuffing stuff ....
I'm thinking about going to the CIA...
the cia has some continuing ed classes that might interest you. this way you can get a feel for the pace and drama of it all. it's never too late to do what you like to do, i think.
Freezing Mozarella
if i have extra fresh mozzarella - i'll pop it into the freezer really well wrapped or in a plastic container.... i won't eat it as fresh cheese anymore but will use it in cooking. like making lasagna or something like that.
What do you CLEAN with??
@somechick - for really baked on stuff - this is a trick that works for me... take a plastic garbage bag and put your pot in it and dump a bottle of household ammonia into it. make sure the part you really want clean is immersed in the ammonia. tie it up and let it sit overnight. don't breathe the fumes.
i'm not really into chemicals but this really does clean well. plus - there's no scrubbing involved.
Leisurely Eating, with Conversation
there is nothing like a good meal shared with good people and good conversation..... maybe you need to seek out those who share the need... i've spent my whole life eating and drinking with friends and family.... always a nice feeling.
When life gives you lemon juice, what do you make?
i always keep that much lemon juice on hand because i like it on my salads, in my drinks -- then i don't have to stop and squeeze.... it keeps in the fridge for a while..... love organic lemons, i never use anything but.
Anyone ever try to make homemade salumi?
years ago i made dried sausage with an old italian lady in newark, nj, we chopped the meat by hand, seasoned it - stuffed it into casings through a funnel and then she hung it in her garage..... it was during the winter months.... i'll never forget the experience.....
Inexperienced in the kitchen- what to cook for "thank you" meal?
a big tray of homemade shrimp cocktail (using nice big shrimp) some nice dipping sauces, some icy martini's and a luscious chocolate & fresh raspberry something for dessert. sometimes less is more.
I get totally psyched on cooking - and then lose motivation!!
happens to me when i'm in "menu overload" .... i.e. having people over and planning on many different things .... one or two which never get made....
as long as this doesn't translate into other areas of your life.... and if it does .... well there's always the line, "it's my life!"
Simple Ways to Liven Up Food on the Grill
throw some sprigs of rosemary on the coals.... or some wild garlic chives....
Anyone have a Vitamix blender?
you can add whole eggs into a vitamix drink and never taste a piece of shell. do you know how hard an eggshell is?
Cooking sous vide from frozen?
where have i been? dealing with a major facebook addiction.....
Cooking sous vide from frozen?
hello my old friends!
simon - i recall seeing/hearing/reading that some of the good hotels use this method, as it cuts down on staff & inventory. maybe they're using a frozen product. don't know how you'd go about finding out, though... just a thought....
Blue Bottle Coffee Runs Out of Half and Half
oh, another boutique, half-assed business..... running out of half & half in a coffee shop? well, i guess by today's standards it's acceptable. they better get it together before they lose customers.
The Year That Was: Street Food
long live the street entrepreneurs who keep it interesting and keep the people fed for not a lot of money!
Vegetarian/Vegan Dinner Party?
i just recently made a pot luck dish for a bunch of vegetarians.... white bean stew with tomatillos, cilantro & chilies on the bottom and a cornmeal (polenta) crust on top ... i cooked the polenta in a double boiler and at the end threw in some chopped scallions, a little more cilantro and some sharp cheddar (which can be omitted) and a good drizzle of olive oil at the end .... the white beans and tomatillo's went really well together. it was hearty, yet nice to look at with the yellow cornmeal flecked with the little bit of greens....
Help me remember/find this Super Bowl cheesy (layer) dip recipe?
i usually don't like that sort of thing ... but this recipe looks very good.... i love the idea of pan toasting the corn a little bit. i may have to try this one out when i'm feeling really decadent!
New Years Eve Cocktails (yes I'm already thinking ahead)
i had a nice cocktail last night: hanger pear vodka, lillet & sparkling wine... i think they also hit it with a splash of pear nectar. was very good....
Ricotta in Lasagna fix
never heard of gritty ricotta..... but cottage cheese? in a lasagna? i guess in a pinch... but the curds are whey (get it?) too big!!!!
do you put fresh parsley in your ricotta? if you're not washing your parsley enough, that could be where the gritty-ness is coming from.
as far as the grated cheese, like others above have said, if it's not really finely grated you might get a litte chewy nodule. but that's always a nice surprise to me...
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Recent Posts
need a gift certificate for a wedding in nyc.....
Posted by pooch, October 16, 2009 at 11:58 AM
cooking on top of a woodstove .... or inside one.
Posted by pooch, October 14, 2009 at 9:39 AM
thinking back to 9/11 - a meal shared with friends.....
Posted by pooch, September 11, 2009 at 9:54 AM
why are so many people wheat (gluten) sensitive?
Posted by pooch, July 15, 2009 at 11:14 PM
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Recent Favorites
Serious Grape: A Mixed Case of Interesting Reds and Whites for Fall
Posted by Deb Harkness, August 21, 2009 at 11:00 AM
Is Artisanal, Handmade Food Always Better?
Posted by Ed Levine, March 30, 2009 at 8:00 AM
See more favorites by pooch »Loading...No more favorites by pooch
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About pooch
Location: clermont ny
About: grew up during the best era of food in brooklyn, ny. former restaurant(s) owner, specialty food shop owner, now i do some cooking here and there. living a nice clean life in the country. love my chickens.
Favorite foods: salads with olive oil, lemon & salt - roasted chicken - really good cheeses,
pears. just to name a few.
Last bite on earth: the crystal in a piece of aged parmigianno or gruyere.

salad is my favorite meal.... lots of greens, escarole, watercress, spinach, or regular romaine or leaf lettuce. bibb is good when i can get it..... sliced red onion, avocado, grapefruit/oranges/apples/pears (whatever i have in the house), shavings of cheese (cheddar, reggianno) or soft goat, mozzarella - pistachios or sunflower seeds, cucumbers, tomatoes, whatever you have in the house..... pressed fresh garlic (if i'm feeling like i need a zing of flavor), fresh herbs, basil or cilantro..... tossed with extra v. olive oil and a squeeze of fresh lemon or lime - a sprinkling of sea or coarse salt. and if i want a little something extra - grilled chicken, a leftover piece of steak - if i'm feeling flush shrimp or salmon - parma proscuitto or smoked salmon.... very, very satisfying. a nice piece of toasted peasant bread to dip into the leftover dressing.... oh yeah.