Candy's Profile

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Investing in kitchen knife...which to buy??

The best knife is the one that feels the most comfortable in your hand. You have to handle a number of them to get the right fit. I use Shun and Wusthoff Classic Ikon. I often wish that I had take a bit more time with the Wusthoff because the classic really fits my hand better. Where the bolster and blade meet is not comfortable for me. I gave my older Henkels to my niece when I started selling the Wusthoff line. I miss the Henkels.

about 20 hours ago
Candy in Cookware

Can you can your home made chicken stock?

As a veteran of 40+ years of canning,that is something I will not do.It is something left to the pros. Freeze your stock in ice cube trays.

Canning proteins is best left to the experts.

Jan 21, 2015
Candy in Home Cooking

A restarutant trend that should die in 2015:

We have a Mexican restaurant that we like and are friendly with the owners. He knows I am from SE Arizona right on the border of New Mex and Mexico.When he is cooking something for the family that would not be on the menu he often serves us some of it. For instance a stew of Lingua (tongue) with green chilies was quite a memorable dish. Many of the people who frequent his place would not order it. He knows we'd like it. So he'll offer it to us off menu.

I don't see why it is anything for someone to be offended by it. He does not come out and announce that Sra. Grover is getting a special dish that is not on the menu.

Jan 10, 2015
Candy in Not About Food

Retire where?

We will be moving to Savannah, Ga once we get our home on the market. I have lived there in the past. Right now we live in Bloomington, IN and Savannah is much more kind to retirement $$$. The city is great for walking, the winters are moderate to mild. There is a summer heat and humidity issue, but as we get older we don't feel it as badly as younger people. If it gets too hot and sticky you can always go to the beach and catch a breeze. As long as we can we'll do some summers in the Adirondacks where we used to live. Plattsburgh, NY is on Lake Champlain and about 45 mins to an hours drive to Montreal.Best of both worlds for us.

Check out info on the Savannah area or Charleston S.C. you may get interested. Forbes listed Charleston in their top 25 places to retire.

Jan 10, 2015
Candy in Not About Food
2

Stuborn fabric(carpet) sticked to back of my pan(stainless steel)

That was what I was wondering. Oven cleaner may help.

Jan 10, 2015
Candy in Cookware

Is "bone broth" the new marketing term for stock?

What an idiotic term. If we ignore it it just might go away and take the term eatery with it.

Jan 10, 2015
Candy in General Topics

Need suggestion for a ladies club dessert

A few years ago I made a Chambord Panna Cotta. I have a picture and cannot find it right now. I molded it in a full sized bundt pan. I turned it out onto a red glass plate and marinated raspberries in Chambord. The pale pink of the panna cotta was beautiful. It was cool and light and well recieved. Panna Cotta is not difficult to make and of course you can make it a day ahead to chill and set. I've also made individual PCs in cocktail glasses. I made a simple vanilla and then topped each serving with a blackberry puree and served a couple of Madelines on each plate.

Jan 10, 2015
Candy in Home Cooking

Foie Gras questions

There is a big difference in flavor. Chicken livers have a very strong iron flavor. I have had chopped chicken liver that has green peas in it and it was very surprising that the peas removed the iron flavor.

Jan 05, 2015
Candy in Home Cooking

Foie Gras questions

Not all ducks are force fed. Migratory birds will stuff themselves into almost a torpor to prepare themselves for a long flight. Geese and ducks in the wild are migratory birds and those that are raised in captivity would be too if allowed. As fall approaches their appetites naturally increase and their livers become fattier.

Jan 05, 2015
Candy in Home Cooking

What's for Dinner #342- The Return of the Polar Vortex Edition! [through Jan. 10, 2015]

I learned years ago to stuff the noodles uncooked. They cooked in the sauce. Sometimes I do that and sometimes I use crepes.

Jan 05, 2015
Candy in Home Cooking

What's for Dinner #342- The Return of the Polar Vortex Edition! [through Jan. 10, 2015]

Pasta Carbonera in front of the fire and a crisp white wine.

Old Posts, CH'ers who are no longer with us

Not bad, sad

Jan 03, 2015
Candy in Site Talk

What cookbooks have you bought lately, or are you lusting after? Happy New Year January 2015 edition!

Sean Brock's Heritage, Persiana Sabrina Ghayour, Sweet and Southern Ben Mims, New Classics Donna Hay.

I've not had time to go through them thoroughly. Tomorrow when I finally get Christmas put away I'll settle down and start selecting what I want to make first.

Jan 03, 2015
Candy in Home Cooking

What cookbooks have you bought lately, or are you lusting after? Happy New Year January 2015 edition!

Dumplings. I've tested for all of her books except for the first one Into the Vietnamese Kitchen.

Old Posts, CH'ers who are no longer with us

Maybe I'm being overly sensitive, but when old posts with postings from Chowhounder's who have died often make me sad and sometimes I find it disturbing.

I know there are far too many posts for mods to go through and omit and I'm sometimes not sure that I'd want it. What do you all feel about it?

Jan 02, 2015
Candy in Site Talk

The best thing your school cafeteria served

I was in school in Peru, NY. A hamlet near the NE border of NY state and Canada. The kitchen made Glorified Rice about once a month for dessert. No one could resist. It was a rice pudding that had whipped cream, maple syrup and crushed pineapple in it. It was heavenly stuff.

Jan 02, 2015
Candy in General Topics

What cookbooks have you bought lately, or are you lusting after? Happy New Year January 2015 edition!

Sean Brock's Heritage, Donna Hay's The New Classics, Ben Mim's Sweet and Southern and Persiana by Sabrina Ghiayour (A gift from Pikawicca) I can't wait to dive in. We have our last holiday event tomorrow evening. After that and I get Christmas put away I will start.

What cookbooks have you bought lately, or are you lusting after? Happy New Year January 2015 edition!

I tested recipes for that book. It is an excellent book with very clear directions. Enjoy it.

Jan 02, 2015
Candy in Home Cooking
1

What do you not order in restaurants...

Cornbread. Someon is always screwing it up and adding sugar.

KItchenaid pasta press - 1, Christina - 0. Can you help me even the score?

For extruded pasta like spaghetti you are going to need to get some semolina. You might try half all purpose and half semolina.

Using all-purpose only is going to give you a very soft sticky dough as you found. Bob's Red Mill makes semolina. You will have to work it more, but don't be tempted to add more water. Mix the dough in your stand mixer with the dough hook. It will take more time to get a workable dough but be patient.

I often use 1/3 semolina when I make pizza crust. It gives the crust a nice nutty flavor.

Dec 30, 2014
Candy in Home Cooking

Hand Mixers

I only use russets. A mixer or processor turns the gluten in potatoes into long strands, hence the gluey consistency.
If it has not happened to you, you've been the exception. Try making them with just a masher or food mill. You might be surprised at the difference. They become fluffy with either of those methods.

Dec 29, 2014
Candy in Cookware

Making liver palatable

I have treats of foie gras, notice I said treats. It is expensive yes and so good. In general I am not a liver eater. I had a guest cook in the demonstration kitchen where I used to work. He was making a number of Italian foods. He made chopped chicken liver with fresh green peas as an ingredient. I had to try it as a good host. The green peas negated the strong iron flavor of the liver. It was quite tasty.

Dec 29, 2014
Candy in Home Cooking
1

Hand Mixers

I have the Cuisinart too. It is so powerful it comes with dough hooks. I don't think I'll ever use the dough hooks because I have a stand mixer. I would never mash potatoes either. It makes the potatoes gluey. for MP I use a food mill or just a plain old potato masher.

Dec 28, 2014
Candy in Cookware

NYE dessert suggestions needed

I am making a quince tart tatin. Quinces are available now and I try to make as much as I can with them.

I make it in a castiron skillet on the stove top. Butter, sugar and spices in the pan and add peeled, cores and sliced quinces cook over med. heat stirring a bit when needed. When the quinces are fork tender top with a sheet of all butter puff pastry, I use DuFour. Tuck it in around the skillet. Bake until puffed and golden brown. Turn out on the platter, like an upside down cake. Spoon on any remaining syrup and allow to sit a bit before cutting and serving.

Dec 28, 2014
Candy in Home Cooking

Wolfgang Puck Pressure Oven

I posted a query about this thing about a month ago with no answers. My local BB&B has them in stock. They look rather poorly and skimpily made. I've been anxious to see what others thought about it and what they would use it for.

Dec 27, 2014
Candy in Cookware

Are fresh concord grapes really necessary to the momofuku milk bar recipes?

In Indiana Concord Grapes are scarce, as the old saying goes, as hen's teeth. We were lucky to come across at our farmer's market some one who was growing them and bought what we could. I love Concord Grape Pie. We bought extra grapes and prepared the filling and froze it so this winter we could have a taste of summer in the dead of winter.

My cousin's husband grows Concords for Welches. I'll check next summer if she can overnight some to me. It would simplify things for me.

Dec 27, 2014
Candy in Home Cooking

Changed settings to "Collapse Previously Read Comments" but some times threads still paginate

I was just going to bring this subject. It seems that the most recent posts should come up first. I really don't care on 12/27 what was posted on 12/1. It seems only logical the the newest posts come up first.

Dec 27, 2014
Candy in Site Talk
1

Christmas Dinner - What did You Cook?

My husband cooked. I'm still recovering from a broken leg. We had scallop rolls. I bought 4 large day boat scallops. They were seasoned with some flour and salt and pepper and pan fried until golden. We cut them in half and tucked them in New England Style rolls (split top, not side split)and we topped them with a mustard sauce. The sauce recipe is on line, Joe's Stone Crab Mustard Sauce.

Dec 26, 2014
Candy in Home Cooking

What cookbooks have you bought lately or are you lusting after? December 2014 edition! [Old]

I just got Donna Hay's New Classics and Bill Mims Sweet and Southern. I've not gad a chance to go through them or cook from them. The Hay book is a monster. It is quite heavy and I would not to like carrying it even to another room.

Dec 26, 2014
Candy in Home Cooking
1

What cookbooks have you bought lately or are you lusting after? December 2014 edition! [Old]

I just got Donna Hay's The New Classics. It arrived today so I've not had much time to check it out. Pikawicca recommended it. She gave me Persiana by Sabrina Ghayour. That I've take sometime for a quick look and have a number recipes in it that I want to make.

Dec 24, 2014
Candy in Home Cooking
1