b

brian874's Profile

Title Last Reply

Kneading No Knead Bread

What I have found that has made a big difference to me is to measure your flour like Lahey does in the video - scoop then level. If you spoon into the cup then level, it's not enough flour and way too sticky.

When I turn it out onto my work surface, I flour all over until it no longer feels sticky and I can handle it.

Finally, for the shape, I use the CI method....let it rise in a parchment lined 10" skillet, then use that as a sling to place in your hot pot - parchment and all.

Mar 17, 2008
brian874 in Home Cooking

Weird or Secret Ingredients?

I've never tried it, but there is a recipe for Chocolate Fudge that uses Velveeta as a base.

Feb 25, 2008
brian874 in Home Cooking

No Knead Bread with White Whole Wheat Flour?

did you modify the recipe at all?

Feb 25, 2008
brian874 in Home Cooking

So, what did you make this weekend?

Roast Beef using the recent CI recipe for "Cheap Sunday Roast Beef (Eye Round Roast)"

What a fantastic recipe!

Feb 25, 2008
brian874 in Home Cooking

No Knead Bread with White Whole Wheat Flour?

Has anyone made No Knead Bread with White Whole Wheat Flour?

If so, what--if any--modifications would need to be made?

I'm not sure whether white whole wheat behaves more like wheat or more like white flour...

Feb 25, 2008
brian874 in Home Cooking

why can i never find flank steak? [Moved from Home Cooking board]

Well, from what I understand, flank steak is what was originally used for "London Broil," though top round is usually used for London Broil in my neck of the woods.

Perhaps it's labeled as London Broil? It's got a very distinctive look when you buy it in the supermarket. The edges are rolled over so it fits on the styrofoam, and you can clearly see the grains running through it.

Feb 13, 2008
brian874 in General Topics

Beef Burgundy - Alternatives To Chuck?

I would like to make Beef Burgundy but would like to lighten it up just a bit.

Do you think I could successfully make this w/ a less fatty cut of beef? Perhaps a top or bottom round?

Any suggestions on how to lighten this recipe - by using a different beef, or otherwise - would be most appreciated.

Cheers,
Brian

Feb 12, 2008
brian874 in Home Cooking

Sherry Recommendation for Stir Fry

Thanks everyone!!

Feb 06, 2008
brian874 in Home Cooking

Sherry Recommendation for Stir Fry

I think I'll look for a dry sherry then. Thanks all.

Does anyone have any specific brand recommendation?

Also - is sherry fortified? Or does it only last a couple of days???

Feb 06, 2008
brian874 in Home Cooking

Sherry Recommendation for Stir Fry

Hi all,

We're going to be trying out the America's Test Kitchen Family Cookbook recipe for beef and broccoli stir fry this week.

It calls for a few T of sherry.

Any recommendations on what to buy? Sweet? Dry? Specific brands?

I have no idea what to look for.

Thanks much,
Brian

Feb 06, 2008
brian874 in Home Cooking

Recipes You've Never Heard of Outside Your Family

Sweet Manicotti.

My grandmother always added cinnamon and sugar to their manicotti filling. Serve as you would regular manicotti (tomato sauce, meat, and all), but a nice combination of sweet and savory. Delish.

Jan 28, 2008
brian874 in Home Cooking

ISO Chocolate Chip Cookie Recipe

Without a doubt, Alton Brown's "The Chewy" is the best chocolate chip recipe I have EVER made.

Here's the link:
http://www.foodnetwork.com/food/recip...

Jan 21, 2008
brian874 in Home Cooking

CI Chicken Tikka Masala - Lightening it Up

Hi everyone,

I made the Cook's Illustrated CTM last night and boy, was it FANTASTIC!!!

I was looking for some ways to lighten it up a tad.

I know I could use lowfat yogurt but truthfully, that doesn't save you that much.

Do you think I could safely:
1. Omit the oil from the yogurt coating?
2. Substitute light cream for heavy cream?

What do you think?

I know it won't be as good or as rich, but will it be any less satisfying really?

From a Weight Watchers perspective, that will cut out 13 points from the recipe, or about 3 points/serving...not chump change!

Thanks.

Jan 21, 2008
brian874 in Home Cooking

The Ultimate Pound Cake

I love the Black and White poundcake from Maida Heatter's Book of Great Desserts.

I've also had luck with Paula Deen's Almond Sour Cream Pound Cake - available on the Food Network website. Just be sure to test it with a toothpick - the cooking time is not enough in the recipe, in my experience.

Jan 15, 2008
brian874 in Home Cooking

Egg-Free Cookie Recommendation

Hi everyone,

My wife would like to make some cookies for her best friend's young son (he's almost 2).

Unfortunately, he's allergic to both barley and egg, so that complicates things. Barley is easy, but eggs are tougher.

Does anyone have any ideas for a good, kid-friendly, egg-free cookie? It should also not have nuts.

My wfie says she would prefer something easy, please!

Thanks!
Brian

Jan 13, 2008
brian874 in Home Cooking

Cookbooks & recipes for those on Weight Watchers Core Plan?

I follow Core and highly recommend a website I discovered on the WW message boards, started by a WW member also following Core.

Here is the link:

http://www.freewebs.com/hwc1973/

My favorites have been the Indian Spiced Braised Chicken and Sushi Salad.

Also, my wife and I make a lot of Ina Garten's recipes from watching the Barefoot Conessa, esp. those that don't involve butter. Just cut back on the oil and make common sense substitutions. My Core faves are Easy Lobster Paella, Guacamole Salad, Broccolini with Balsamic Vinaigrette, and we love her recommendations for cooking salmon fillet and roasting asparagus.

Jan 03, 2008
brian874 in Home Cooking

Chocolate Fondue - Triple Sec vs. Grand Marnier?

Hi all,

This Sunday, I've decided to make Ina Garten's Orange Chocolate Fondue recipe.

On the show, she used Grand Marnier, which is what she recommends in the recipe:

http://www.foodnetwork.com/food/recip...

My question is this, I have a little bit of Triple Sec at home, I don't have Grand Marnier.

Do you think it will be THAT much better if I use Grand Marnier, or can I get away cheap with the Triple Sec.

I'll buy a small bottle of GM if need be, but I hate to buy it when I know it's not something I'd be using that often.

But, that being said, I don't want to "ruin" the recipe.

Thoughts?

Thanks!

Jan 03, 2008
brian874 in Home Cooking

No Knead Bread Question

Good luck with this. I would probably just stick it in my unheated oven, cover tightly w/ Saran, and let it go the full 18 or so hours. You should be fine.

I just discovered this recipe last week as I was searching for recipe ideas for my new LC Dutch oven. I know, I'm a year behind!

Anyhow, just a helpful tip that I gathered from watching the video of Bittman and Lahey making the bread. When Lahey measures his 3 cups of flour, he scoops and shakes it level. This results in a greater amount of flour being used versus if you measure flour "correctly" (ie, spoon in then level with straight edge).

When I made it the second time, I scooped the flour in the bag and leveled with my finger. This results in a MUCH better more manageable dough, with equally good results.

Hope this helps.

Jan 02, 2008
brian874 in Home Cooking

Favorite Italian Christmas cookies or pastries

Since my grandmother passed away last year, I am going to try to carry on her Sicilian traditions.

I'll be making the honey balls and the bow ties (my family actually uses the same dough recipe for both), as well as orange juice cookies (which my grandmother always shaped into an "s," thus earning them the name S cookies).

Was actually poking around online to see how our recipes compared with others, and it is so amazing to see how these Italian pastries vary from region to region, and family to family!

For example, in my family 'chiacchiere' does not refer to the bow ties but to the honey balls (ie, struffoli or pignolata). I was told that we call them chiacchiere because they're like big cici beans (garbanzos/chick peas).

The bow ties we call wanda, which becomes "ee-wanda" in our terrible American broken Sicilianese.

Dec 10, 2007
brian874 in General Topics

Restaurant Supply - Northern NJ?

Hi all,

I was just curious if anyone was aware of any restaurant supply houses in northern NJ that are open to the public.

Thanks,
Brian

Dec 03, 2007
brian874 in New Jersey

Chocolate Fondue - Dipper Ideas?

Hi all,

I'll be going to a fondue party in a couple of weeks, and I wanted to bring something homemade to dip into the chocolate.

Any ideas? I was thinking of homemade marshmallows (never made before) or since I love orange + chocolate, either an orange angel or chiffon cake.

Any thoughts or other ideas?

Thanks in advance!
Brian

Dec 03, 2007
brian874 in General Topics

Best Paula Deen Recipes?

Her Chocolate Molten Lava Cakes are absolutely foolproof:

http://www.foodnetwork.com/food/recip...

Nov 29, 2007
brian874 in Home Cooking

pizza in NJ

Patsy's Tavern in Paterson - hands down. People who grew up in Paterson and don't live there anymore come from all over back to Patsy's for their thin crunchy crust and good ingredients.

Private Party Rooms - Bergen County NJ

Does it have to be in Bergen County? If you're willing to go over to Passaic, Francesco's in West Paterson is a great choice with wonderful food.

Scalini Fedeli

It is positively exquisite. Very fine, upscale Italian, in a beautiful yet homey setting. Probably the best fine Italian in Northern NJ - hands down.