heidipie's Profile
An Everlasting Meal by Tamar Adler
I agree completely! Yesterday I did the "come home from the market and boil or roast everything" and it is so exciting. I made the core/stem/leaf pesto from my cruciferae and kale stems, and I'm gobbling it up right now as a cold soup with the croutons I made with residual oven heat. Amazing!
What were your last cookbook purchases? Holiday edition! [old]
It is GREAT. A thread has just started:
http://chowhound.chow.com/topics/835444
April 2012 Cookbook of the Month winner: Melissa Clark Month!
TDQ, you should check out another Melissa Clark book called "Chef, Interrupted." She's worked with all these whoop-dee-do chefs, and in this book she takes their signature recipes--Laurent Tourondel's Foie Gras BLT, Mario Batali's Mint Love Letters, etc.--and simplifies them very intelligently, so that you can cook them at home in an hour or so without dirtying every pan in your house. What I've made from here has been a lot of bang for the time commitment. I got it remaindered for $10.
Bag lunches for adults
Last week the NY Times had a healthy bag-lunch recipe every day: http://tinyurl.com/7dhl846
20 lb. Pork Butt needs to be turned into pulled pork...help!
I once was part of a team that cooked 80 pounds of pulled pork for a school bbq. I was given a 20 lb. butt that was already dry-rubbed, IIRC. I cut it in half, put each one into a 12" cast-iron frying pan with maybe 2 cups of apple cider in each, covered them in foil with a couple of holes punched in it, and stuck them in my oven overnight, I think set at 225 degrees. Then I gave them back to our fearless leader to shred. They came out great. The only mistake I made was to spill a lot of the accumulated fatty juices onto my kitchen floor when taking one of them out of the oven the next day. I had enough juice in the second pan for it to be moist and taste great, it was just that I had to scrub the linoleum a lot before I got rid of the oil slick.
would it be nuts to go for dim sum this sunday?
Hi friends,
Some out-of-town cousins have asked if we could go out for dim sum this Sunday. I'm thinking that perhaps every Asian family in the Bay Area might do the same, what with the Year of the Dragon and all. Where do you think we could go on Sunday midday, in SF or the East Bay, without waiting two hours for a table? I'm willing to do without the carts if we can get seated in a reasonable time.
Or should we just wait for Monday?
Thanks
Favorite Mollie Katzen recipes?
Chilean Squash, from Moosewood. Some friends and I prepared and ate it while on LSD in around 1986, and even today it sometimes still tastes that radiant and sublime.
How Long Did it Take You to Learn How to Make Pie Dough?
I made my first pie thirty years ago, but I only began to feel consistently confident in my dough when I started following Marion Cunningham's method that she teaches to Jeffrey Steingarten in his book "The Man Who Ate Everything." Googling around, I found this:
http://archives.starbulletin.com/2000/11/15/features/story1.html
She doesn't use special implements or have you chill or freeze anything. You work the dough with your hands, which considerably shortens the learning curve too, because you're right in there feeling if it's good or not. And I find if I chill the dough for a couple of minutes whenever I feel my hands are melting the butter (I always use butter), and if I chill it after I mix it just when I'm making the filling, it's easy to roll. Definitely don't overthink! Actual mistakes are preferable to hypervigilance.
My proportions are 1 1/4 cups flour, 1/4-1/2 t salt, 1/2 cup butter and 5 T water for a single crust. Good luck!
PLU codes at Shattuck Berkeley Bowl
They always look pretty busy behind that counter anyway, filling pre-priced bags with bulk items and so on. My impression was that this change would merely enable them to work more efficiently.
Suggestions For Uses of Campari
My stepmother's "house cocktail" is Campari with Orangina and a wedge of orange. It goes down easy but definitely only for summer.
Recession-era (both the old and the new) Recipes
Two great books about depression-era deliciousness: "A Taste of Country Cooking" by Edna Lewis, and "Little Heathens: Hard Times and High Spirits on an Iowa Farm During the Great Depression" by Mildred Armstrong Kalish. The latter is well-worth tracking down, as it's an incredibly entertaining read. You'll learn how to prep your hog's head for head cheese!
Recession-era (both the old and the new) Recipes
and if you cook the chickpeas from scratch, it'll be even cheaper.
I invented a great compromise Chocolate Honey Cake recipe
You all should be the first to share my good news. My host for tonight's Rosh Hashana dinner requested that I make a chocolate cake. Naturally I wanted to make it a honey cake, but the chocolate honey cakes I've tried, such as Nigella's from her book Feast, have been fairly insipid. The light bulb went on in my head when I thumbed through that chapter in her book called "The Chocolate Cake Hall of Fame." Why not combine the Chocolate Guinness Cake recipe with the honey cake?
So I followed the honey cake recipe, only for the boiling water I substituted stout. I also added 1/2 teaspoon of salt since Nigella never puts salt in her cakes and I think it's necessary. I had enough batter for a little tasting cake, and I can attest that it came out beautifully. The malty bittersweetness of the beer nicely marries together the chocolate and the honey. I think you could still cut the sugar a bit, but it's a lot less cloying now. And the cake is moist enough that I'm going to skip the chocolate-honey glaze and just do a bittersweet ganache drizzle.
L'Shana Tova, hounds!
MarcElla hazan garlic scented tomato salad
We gobble this up a few times a week during tomato season. We never peel.
new Oakland lunch place - Uncle Dougie's
The Berkeley location is open, as of I think yesterday. They have (minimal) table service, and might put in a couple of outdoor tables in a while. Chicken parm was delicious as described above, very saucy. Free soda with your sandwich this week. Official grand opening coming soon!
Rudy's Can't Fail Cafe -- 2nd location (Oakland)
there is no inappropriate time of day for a Shakin' Jesse.
Your favorite tempeh recipe
I slice it 1/4" thick or thinner, soak it in soy sauce for ten minutes or so, then fry it until it's browned and getting toward crisp. It has a bacon-y effect. Dee-lish
Open container of oil packed anchovies, whats a healthy girl to do?
Add cauliflower or broccoli to that pasta recipe, and maybe the zest and juice of a lemon (and lotsa garlic of course), and you've got something really healthy and divine.
only-in-Tucson eats near Oracle and Ina?
El Molinito was a great call--the whole family enjoyed the delicious abundance. Carne seca IS like shredded beef jerky, but in a good way, if you ask me. We got to El Guero Canelo as well. We only had singles but found them very satisfying nonetheless. But my kids' happiest moment was when we ordered the "tree" with the 23 tiny ice cream cones at Frost Gelato. Thanks for the help, hounds!
-----
El Guero Canelo
5201 S 12th Ave, Tucson, AZ 85706
Frost Gelato
7301 E Tanque Verde Rd Ste 191, Tucson, AZ 85715
only-in-Tucson eats near Oracle and Ina?
Hi friends, this Berkeley CA hound and her two daughters will be hanging out at the Westward Look for a week. Bummed to hear the generally dismal review of El Charro on this board, as I'm not sure how often we will get down to the part of town with the best Sonoran food. But I know we'll be heading out at least to the Desert Museum, Sabino Canyon, and that downtown neighborhood with the holiday lights. Will we find a tastier taste of carne seca on one of these outings than we would at the El Charro right up there on Oracle? And of course anything else you want to recommend to us we will appreciate! TIA.
Canales is leaving Oliveto!
Tonight's Paul Canales' last night at Oliveto. I had no idea! He's been there as long as I've been eating there. I'm gonna miss him a lot, but then again, who knows what it means that his "visions no longer align" with that of the Kleins?
Who can fill us in here?
-----
Oliveto Cafe
5655 College Ave., Oakland, CA 94618
Raw unpasturerized apple cider vinegar from maker other than Braggs?
Pomo Tierra Orchards, a fixture for years at the Berkeley Farmers Markets, now sells "Bernie's Best" organic apple cider vinegar. If you can't get to Berkeley, write bernie@mcn.org to find out where else he might sell.
What to make with Leftover Turkey? Turkey Pot Pie
It's a wide wide world, isn't it? 90% of the time I used cooked fowl.
What kind of potato for latkes? What kind of oil?
For our industrial-size latke parties, I buy a 50-pound box of russets, and I get a three-liter jug of Lion and Globe brand peanut oil from the Chinese grocery. The oil's a little less refined than the US brands, and the peanutty aroma doesn't stop smelling good even after the first hundred people have been served. Also, always use matzo meal, not flour!
Veal Parmigiana: what's the key?
ThreeGigs, I followed your technique tonight when I was faced with scallopini that had been pounded so thin and so large I'd have had to fry them in six batches. It was great to fold them (I only folded them in half), freeze them, and go ahead with it! They ended up the perfect thickness, the dish was beautifully balanced, 250 was the perfect slow oven temp, and my family was very happy thanks to you. Yay!
Rose's Christmas Cookies by Rose Levy Beranbaum - anybody baking from this?
I think it gets too dried out at the edges before it sets in the center.
November/December 2010 BCTM: Maida Heatter's COOKIES- Drop & Icebox
These were my mother's signature cookie that she brought to all potlucks etc. Great crunch and a strong chocolate hit.
Rethinking avocados: Avocado mashed potatoes, avocado creme brulee, avocado daiquiri, avocado marshmallows
rw, I had a great avocado smoothie at the brazilian empanada place in san pablo that you turned me on to. Thanks much!
