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Only the Best Hogies, Heros and Subs
The best subs are here in Western NY. 99.9% of places use Costanzo's sub rolls and nothing beats them. Whenever I travel, I notice that most places use regular bread which makes them just big sandwiches.
If you ever come to the Buffalo area get a chicken finger sub (since chicken fingers like ours can't be found elsewhere or at least I have yet to find) tossed in butter and hot sauce on a Costanzo roll or the regular turkey, ham, assorted, etc. Either way they are delicious!
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Antique/Vintage Cooking Utensils
I collect old pyrex bowls, baking pans, etc. I just wash them with soap and water and scrub with baking soda. I can't believe some people collect them just for show-they are better if put to use!
I just bought a ceramic rolling pin from an antique store. It's heavy and will get really cold in the freezer unlike the wooden ones.
Food processor feedback needed
I am 23 and using my mom's Cuisinart that is older than me. I love it- and it works perfect still.
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Recent Comments | Response to Comments
Pumpkin Recipes
Pumpkin bread and pumpkin pie are my favorite!
Only the Best Hogies, Heros and Subs
The best subs are here in Western NY. 99.9% of places use Costanzo's sub rolls and nothing beats them. Whenever I travel, I notice that most places use regular bread which makes them just big sandwiches.
If you ever come to the Buffalo area get a chicken finger sub (since chicken fingers like ours can't be found elsewhere or at least I have yet to find) tossed in butter and hot sauce on a Costanzo roll or the regular turkey, ham, assorted, etc. Either way they are delicious!
.
Antique/Vintage Cooking Utensils
I collect old pyrex bowls, baking pans, etc. I just wash them with soap and water and scrub with baking soda. I can't believe some people collect them just for show-they are better if put to use!
I just bought a ceramic rolling pin from an antique store. It's heavy and will get really cold in the freezer unlike the wooden ones.
Food processor feedback needed
I am 23 and using my mom's Cuisinart that is older than me. I love it- and it works perfect still.
Blueberry pie question
I always use flour. You must have some on hand since you made a pie crust, ... I hope you made one! Those store bought ones are awful and expensive.
Best Party Dessert on a Budget?
Probably too late, but get 2 boxes of dark chocolate brownie mix. Mix together with crushed Oreos and bake both boxes together in one 9x13 pan. Make sure to underbake them a little so they stay moist and fudgy. People will think they are homemade and will only set you back a few bucks.
All Your Bagel Questions Answered
Just make your own. I use the recipe from the Bread Bakers Apprentice. They're big, dense, chewy, and delicious! Also much cheaper than buying them.
Mixed Review: Pillsbury Fudge Supreme Peanut Butter Swirl Brownie Mix
I agree that brownies from scratch are easy to make. Also, the pb brownie box mix is not new, I have bought it before. When I make homemade ones I just use my usual brownie recipe then mix some pb with powdered sugar, warm it a bit and drop/swirl it into the brownie batter. Super easy and better for you-ever look at all those scientific-ingredients in the box mixes??
Cakes wont rise
Make sure your ingredients are fresh. Baking powder does not last long once opened and brands do vary on their ability to get things to rise.
Waffle Party!!!
No matter what make sure you have real maple syrup- I can't understand why people would buy the fake stuff. I vote for putting some cocoa in the batter, chocolate waffles are great with sliced banana and/or strawberries.
Dinner Tonight: Portobello Mushroom 'Burgers'
Carbs won't make you fat. You need them, your brain needs them. I am sure you know this. A lot of people (not saying you necessarily) think that carbs only come from bread and the like. But they are in dairy and more, so no need to eat those "bunless burgers" (whoever thought of that anyways?). Eat and enjoy and do so in moderation!
The Best Thing I ever Ate ...
I made this tart for mothers day this year and it was probably the best dessert I have ever eaten. The recipe came from The Art and Soul of Baking.
Angel Food Cupcakes?
Oops, forgot to add that I think fresh or frozen blueberries in cupcakes is a bad idea. Blueberries are rather large and heavy for such a light batter. Like I said, in muffins, buckles, or boiled into a sauce and put in a cake works but for cupcakes I would leave them out.
Angel Food Cupcakes?
I use frozen blueberries all the time when baking. Last month I made a blueberry buckle with frozen berries and it came out great. I have made muffins too. Last week I just used frozen berries to make a blueberry sauce that I swirled in cake batter. It was amazing! I don't do anything special with them, use them just as you would fresh.
Evan Kleiman Bakes a Pie A Day, For the Entire Summer
This article was cute. I couldn't agree more about pie being better than cake any day. My cousins wedding was void of a giant cake too. They had little lemon tarts as one of the desserts! There is something so magical and old fashion about a pie.
Low cholesterol recipes
Whatever you do make sure you drain and press the tofu before cooking. One of my favorite things is to cube it and toss it in the fryer-then toss with bbq sauce or butter/franks hot sauce for some "fake" wings. You can always marinate it in anything that you would do chicken in then bake, broil or pan fry. I also like to slice it thin pan fry and make panini's with it. The options are endless.
Why I Hate 'Hell's Kitchen'
I watched 5 min. of the show and had a head ache. Why would you want to watch people yelling, arguing, and getting upset? Maybe if you come from a verbally abusive home you are used to that but I'm not. It was stressful and not enjoyable at all to listen to them yell and swear.
An old obsession finally bites the dust ..
I used to eat oatmeal for breakfast almost every morning. Now it gives me stomach aches. Even the steel cut oats which I just discovered a couple of years ago. I don't know what it is but now I can only eat my oats in cookie form, I know I feel bad for me too! ha ha.
Proofing bread
Proofing in the oven works great for me. I just turn the oven light on and it gets quite warm inside. I bake a few recipes in a covered cast iron or heavy pyrex-like covered pot. So once it has proofed in the oven just take it out and leave in the pot while preheating the oven. So glad that you guys are still making homemade bread though- that is a tough allergy to have!
Help! Need to convert a cake size . . .
I agree. Lower the temp. since the cake will be a little thicker because the round pans are a bit smaller. Just keep an eye on it and test it before you think they are done.
Mac and cheese?????
I use a recipe from The Joy of Baking. Real sharp cheddar cheese and baking in the oven is what mac and cheese should be. So much better than the "fake" cheeses or just mixing it together and serving. With the bread crumbs on top and baking it, it gets crusty and so tasty!
What makes you feel better?
Pancakes, waffles, ice cream, thai food from the local thai restaurant, and my mothers cheesecake!
Bob & Timmy's Is the Fifth Best Pizzeria in the U.S.?
That is definitely not pizza. If you served that in Buffalo, where we have a medium thick crust, people would look at you funny. I agree that a frozen Tombstone looks just as appetizing as this. Why not just eat crackers with "pizza" toppings instead?
How many times a day do you eat?
I eat breakfast lunch and dinner. If there is ice cream or I have baked recently then dessert also. I seriously can't understand people going a whole day or more than 6 hours without eating. I have always read that eating breakfast and not skipping meals means you are more likely to not be overweight. I am 4'11'' and weigh 92 pounds and yet I still eat 3 well rounded meals and maintain a healthy weight. If I go more than 6 hours without eating I usually get light headed and am ravenous for food.
Aged cookie dough: awesome. Aged bacon cookie dough.. dangerous?
Though the bacon sounds gross in chocolate chip cookies, I really think health wise it is fine. Like hmw said there are raw eggs in there and nothing bad happens with them. I personally only chill my ccc dough for 24 hours and it takes just as amazing.
Paula Deen's Husband Will Write 'My Delicious Life with Paula Deen'
Yep, they're so fat, they're so ignorant, they use so much butter, and they're so Southern, and they have money in their pants pockets than anyone here has in their 401k. Envy can be so ugly.
All Your Bagel Questions Answered
@xwafflesx-I do the same thing.
Only the Best Hogies, Heros and Subs
@Jerzee It is Marrone's in West Grove. Cappriotti's is a big time chain (with it's start in this area), but Pat and his mom and sis have it hands down. We are heavily Italian in this area due to the stone quarries that they immigrated here for decades ago and their delis are quite an influence here. You speak of hot pepper mash-maybe that is what they use. Hot and tasty. Most hoagies are made with the larger cut rings-not the same.
Only the Best Hogies, Heros and Subs
Up here in Connecticut land we call them Grinders...and I still long for an egg&pepper grinder but never see them anymore. Ya gotta taste just one before you die.
Only the Best Hogies, Heros and Subs
I grew up eating subs at Mike's Subs in NJ. I refuse to eat at a place that has the oil and vinegar pre mixed since I like extra vin and light oil. Also, oregano is important, but fresh bread is the most important aspect to me.
Only the Best Hogies, Heros and Subs
I have a deep and abiding love for a hot salami, mortadella and provolone sub, toasted on a soft Italian roll, with sport peppers and tomatoes, and just a hint of oil, vinegar and pepper. Just don't try and skimp on the provolone.
Food processor feedback needed
I just got the Kitchenaid 7-cup for my birthday. I really like it and have not have the problem that Mrs. Johnson describes. It does have an odd space in the lid where things get stuck and are hard to get out, especially when you are grating cheese, but it is a big improvement over the one I had for 25 years that finally gave out and lots big enough.
Only the Best Hogies, Heros and Subs
Bahn mi. Num Pang on 11th, Baoguette, Nicky's Vietnamese, and Sau Voi Corp are all good.
Only the Best Hogies, Heros and Subs
In regard to the question of good hoagies in NYC, I really enjoy the Italian special sandwich they have at Faicco's. It's 10 dollars last time I checked (I know that's a bit steep but it's a HUGE sandwich) and it has a good selection of meats (prosciutto, cappy, and hot or sweet soppressata) as well as fresh mozzarella, roasted red peppers or sun dried tomato, lettuce, tomato, oil and vinegar, salt and pepper. Faicco's is at 260 Bleecker Street (between 6th and 7th avenues). Hope this helps!
Only the Best Hogies, Heros and Subs
My vote is for the Italian market down the street from me. They make a meatball grinder and a sausage and pepper one that will bring you to tears.
Pumpkin Recipes
i do butternut squash or pumpkin mac & cheese... i also like to do polenta or risottos. Or roast a few pieces with potato and include it in a cold/warm salad.
Pumpkin Recipes
Last year my best friend and I made pumpkin ravioli topped with a fresh sage and browned butter sauce. I think it was one of the best things I have ever eaten. We started out using my hand-cranked pasta machine that has a ravioli attachment which was totally useless. We could only use about a teaspoon of filling, and it would get squeezed out when the second layer of pasta dough was added. So we ended up just rolling the dough out ourselves, placing 2 rows of filling down the middle, and then topping with the 2nd layer, sealing the dough and cutting into individual pieces. It looked kind of rough. Actually, rustic would be a better word, but the taste was phenomenol and worth the effort. I'm making myself hungry just thinking about it. We'll have to get together and do it again, AND MAKE MORE!!
Food processor feedback needed
I have a KitchenAid and while it is fine, the plastic cylinder section in the middle of the bowl, which the blade attachment fits on, is so short that if you have even a minimal amount of liquid in there, it leaks out. The Cuisinart does not have this problem.
Food processor feedback needed
Wow -- when my Hamilton Beach finally bites it I guess I'll try a Cuisinart. My cooking pal gave me the HB 8 years ago and it works like a dream. Don't know what it cost, can't have been much. Haven't had a single problem with it and I use it regularly.
Food processor feedback needed
I have the 7cup DLS Cuisinart and love it.
Food processor feedback needed
i love my 'nart! i've had it for 15 years.
Antique/Vintage Cooking Utensils
My only real concern is with stockpots or other large pans. Sometimes people use them for home craft projects like to dye things. The odds are slim, but you never know.
Food processor feedback needed
I've used the 7 cup cuisinart for years and loved it. I got the KitchenAid 12 cup for my wedding in June but have still not taken it out for a test drive because it has yet to arrive at the stupid store it was ordered from. Note to self: call them AGAIN about it.
Antique/Vintage Cooking Utensils
The amazing thing about vintage cookware and utensils is how much better made they are than most of what is available new today. I have a great old box grater made from heavy grade steel. Try finding a new one as good as mine... you can't! I have a classic 1947 chrome Toastmaster with bakelite trim, cost $5 and makes perfect toast. Teakettles, potato mashers, manual meat grinders, etc. were all much sturdier made in the past.
Antique/Vintage Cooking Utensils
I absolutely couldn't cook without my cast iron! All of it, skillets, griddles, Dutch ovens, etc., have been acquired through antique shops, yard sales, junque stores, and with a little care, they cook like a dream and last several lifetimes.
Do a little more research on this and other food blogs. There's a ton of information out there.
By the way, I always season them with bacon grease.
Food processor feedback needed
I have had my 7 cup Cuisinart for 21 years, use it all the time and it works like a charm.
Food processor feedback needed
I have a cuisinart DLC-5 - from France - made by Robotcoupe. It's been running well since the /late 70's-early 80's. One of the first out - love it! I don't tax it since it's so old and I like it so much.
I don't think they make them in France anymore.
I bought a bigger Kitchen-Aid - it's ok, but not like my old friend that sits on the counter and not in the cupboard.
Food processor feedback needed
My husband purchased the Cuisinart Prep-9 9-cup food processor as a spur-of-the-moment purchase. I was originally really upset at the price tag, but I've grown to love it. It is so handy for salsa and humus.
The only thing I dislike about it is the size -- however, that's only because we have about a yard's length of free countertop space, and too many awesome appliances!
Blueberry pie question
I've seen tapioca used in recipes but I don't know the other ingredients that make it work.
do you remember elementary school cafeteria food?
A brief tribute to the chief lunchlady at my school from grade 4-12. Mrs. Harwell fed about a hundred hungry kids every day. (towards the middle seventies she supervised two locations)
Almost all of the food was prepared onsite from fresh ingredients. NO surplus cheese or bunk food. Our school district was very small and had the benefit of being well funded. We paid a nominal fee for lunch.( I think it was fifty cents my senior year -1976). Potatoes arrived in a sack, were peeled and cooked from scratch.
In her kitchen the only thing that came out of can was condiments. She would come out into the lunchroom with a big pot under her arm of whatever was leftover about 20 minutes after everyone was seated and got many takers. The food was simple wholesome and fresh.
Pinto beans and cornbread from her kitchen was a feast I still remember.
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Pumpkin bread and pumpkin pie are my favorite!