goodhealthgourmet's Profile
Tricks you figured out in the kitchen and thought 'good one'!!!
i have to remember that water balloon trick - VERY cool. i had no idea i was going to need the ice tonight. we've got an automatic ice maker & dispenser in the freezer door, but i sent my sis back to her apartment with a bunch of perishables, and apparently she dumped all the ice out of the bin into a plastic bag to keep everything cool in the car! i tell ya...
Tricks you figured out in the kitchen and thought 'good one'!!!
knowing my luck, if i dropped it on the concrete the bag would split open and send the ice flying everywhere ;) i slammed it against the edge of the counter several times, but it didn't help a bit. that thing was frozen solid! the ice was loose when i bought the bag but it's been sitting in the freezer since October.
i recall having tried the tenderizer in the past - i ended up with chips like crushed ice (maybe it was my method). the beater really worked like an ice pick, breaking it apart into chunks/cubes. but since i'm on a crushed ice kick these days, i may see if i can chip some off with the mallet. thanks for the reminder!
Tricks you figured out in the kitchen and thought 'good one'!!!
just discovered a new one tonight. i needed to break down a big bag of store-bought ice cubes that had frozen together into one giant mass, and the ice pick is nowhere to be found. i didn't want to use a knife (too dangerous) so i opened one of the utensil drawers looking for inspiration, and the removable beaters from the hand mixer caught my eye. i attacked the ice with the tail/insertion end of one of the beaters, and it worked like a charm!
Gluten-free adventures with rice flour?
e-mail away - i'm happy to help however i can. and once you're settled after your move you'll have to start experimenting with other GF flours and starches. there's a variety of options!
Gluten-free adventures with rice flour?
xanthan & guar gums are sold as supplements, so think outside the box on those - buying them from places like Vitamin Shoppe or from specialty websites like Netrition and Lucky Vitamin can save you money.
as for your blueberry muffins, there are some tweaks you can make next time to improve the rise:
- add a tiny bit of xanthan gum
- separate the eggs and mix the yolks in with the other ingredients, beat the whites to stiff peaks, and fold them in at the end
- set a pan filled with water in the bottom of the oven before you preheat it.
hang in there - i know it's a difficult adjustment, but it sounds like you're well on your way!
Gluten-free adventures with rice flour?
you're so sweet. and yes, thankfully Mom is doing better and it's time for me to get back to my life :) and i'm so happy for YOU! i backtracked a bit on your profile & saw that you're moving to North County SD. great area - i lived down there for several years, so let me know if i can offer any guidance (and i have a yahoo email account with my Chow name if you ever want to message me directly). you're in for a little culture shock coming from the East Coast, but the sunshine, low humidity, Pacific Ocean and farmers' markets galore help to cushion the landing ;)
ok, back on track so we don't get scolded, have you tried millet flour for roux? rice flour (preferably superfine sweet white) was always my default, but i found that it would occasionally impart an off flavor or gummy texture. millet works beautifully, i'm just always hesitant to suggest it unless you already have it on hand, otherwise you'll have to go out and buy yet another higher-priced GF ingredient...unless you own a Vitamix, in which case you can buy some bulk whole millet and grind your own flour!
Gluten-free adventures with rice flour?
j, i see that chefathome never posted the baguette recipe. i know this doesn't help you now, but i'm *finally* heading back to LA in 5 weeks (hooray!)...once i get everything out of storage & unpack my CIA GF cookbook i'd be happy to post the recipe for you if you still don't have it. just remind me at some point, ok?
Kim Crawford wine
i agree with Hunt re: Casa Lapostolle in general, with one exception - their Clos Apalta, a blend comprised primarily of Carmenère, is absolutely worth trying. otherwise, Altair & Almaviva are two labels i'd suggest if you're interested in Chilean wines.
Lobster and vegan options North Jersey area
actually, we've always had great service at Edgewater. Mahwah, OTOH, has been a problem (service- *and* food-wise) the few times we've been there.
re: the long waits at Edgewater, it depends who's managing the schedule. they do sometimes over-book on the weekends, so we typically (Mother's Day notwithstanding) go during the week and don't have a problem.
Kim Crawford wine
sigh. they've really cornered the market in this country, which is too bad. i suspect you'd really enjoy the Pinot Grigio from Livio Felluga. it's one of my favorites, and it'll only set you back a few bucks more than the SM.
Kim Crawford wine
heh :) my early exposure to Pinot Grigio involved things like Santa Margherita & Ecco Domani...which led me to believe that "good Pinot Grigio" was an oxymoron. i eventually tasted some great Friulian & Alsatian offerings that changed my mind.
Kim Crawford wine
excellent point. the SS barrel fermentation is what drew me to SB in the first place, as i'm generally not a fan of oak in my white wine.
BTW, i was hoping you'd chime in as you're one of my favorite oenophiles here on CH.
Quest for the Perfect Vegan Whipped Cream . . . Anybody in?
we are reading...and what was the formula/recipe for your successful batch?
a little help for watermelon
this.
or cube and toss it in a salad with feta and fresh mint (or basil), and just add a little honey to the vinaigrette.
Looking for interesting cheeses to try
Beemster aged goat gouda is terrific stuff for snacking. and halloumi & kefalotyri would be great ways to expand your exposure to Greek cheese beyond the standard feta.
some more unusual options:
- Boulette D'Avesnes.
- Fleur du Maquis
- Windsor Red
- Caboc
- Kugelkase
Vegetarian, Gluten-free mains
kGF beat me to it on the eggs - a frittata, omelet or strata is a hearty, satisfying dish that you can flavor/enhance in practically endless ways. you can also make migas, shakshuka, egg salad...
other thoughts:
- polenta with ratatouille, caponata or pesto
- quiche with a nut (or GF pastry) crust
- lentil-nut loaf
- savory cheesecake
- quesadillas, nachos or enchiladas made with GF tortillas
- vegetarian tacos
- chana masala
- African peanut stew
- eggplant parm w/GF flour & bread crumbs for coating
- vegetarian moussaka with lentils and/or veggie crumbles (with a GF bechamel)
FOODIE ON A DIET :( ... Need Healthy Restaurants
i'd just offer a note of caution that the offerings at vegan & raw restaurants are often quite high in fat due to the use of nuts & avocado in many dishes. (i personally think you're better off eating fat and avoiding starch & sugars, but since you requested low-fat suggestions...)
Kim Crawford wine
Fume Blanc is Sauvignon Blanc that was marketed under a different name in California
~~~~~~~~~~
yep - i learned that when i was first introduced to Sauvignon Blanc. since the OP is interested in SB, i figured i'd open her up to other options within the varietal.
FOODIE ON A DIET :( ... Need Healthy Restaurants
thanks for the catch on the Ivy salad - i should have specified to ask for *light* oil on the veggies, dressing on the side, and light on the avocado!
FOODIE ON A DIET :( ... Need Healthy Restaurants
you've gotten some good suggestions. i'll toss a bunch out there:
- Fresh Corn Grill
- Sauce on Hampton
- Lemonade
- Basix Cafe
- Coral Tree
- A Votre Sante
- Tender Greens
- Literati Cafe
- The Spot
- Inaka
- Newsroom
- Leaf Organics
- Seasons52
- Interim Cafe
- M Cafe de Chaya
- Gaby's Mediterranean
- Veggie Grill
honestly, people make "healthy" (in your case, low-fat) restaurant dining more complicated than it needs to be - you just have to order wisely. grilled fish and salad or steamed vegetables at Italian or Cal-American places; broiled fish/meat, salads, etc at Persian or Greek places; ceviche, salads, grilled fish tacos, grilled or broiled meats/fish at Mexican restaurants; tandoori dishes if you're out for Indian; salads, clear soups and stir-fried dishes if it's Thai...
and if you feel like shelling out the big bucks, there's always sushi/sashimi, the grilled vegetable salad at The Ivy, a seafood tower or broiled lobster (sans butter!) at a good steakhouse, or the steamed fish at Spago ;)
Molasses...
awww, Mellow Mushroom! their Greek salad, calzones and pretzels were college staples for me :)
Home Made Instead of Purchased
oil is only necessary if you prefer yours with that emulsified, completely uniform texture you get with commercially produced PB. once the processor or blender starts running, the heat & friction will help release the oils...but adding a tablespoon or so of oil can move things along.
if you're adding salt, wait until you've gotten it close to the desire consistency. same goes for dry sugar crystals, though if you want to use something like honey or other syrupy sweetener, you can add a little at the beginning which will also help the blending process.
i prefer dry-roasted peanuts for mine, but it's up to you. i would, however, recommend using unsalted peanuts and then salting the finished product to taste if you so desire.
Tater Salad: How Do You Take It?
as far as white- and yellow-fleshed potatoes go, i stated above that German style is my favorite. but i also love salads made with sweet potato...though i don't like my potato salad sweet!
Tater Salad: How Do You Take It?
you all beat me to it - i was going to say on DVD ;) love him!!
Tater Salad: How Do You Take It?
amen! this is my favorite too. and i know it's not traditional, but i love mine with a little smoked paprika added.
Molasses...
depends on the individual's digestive system (personally the high fructose & polyol content kills me because i have malabsorption issues).
Staring at a pile of shredded cabbage, what salad should I make?
definitely, though i'd add a little toasted sesame oil to amp up the flavor. or you could use sunflower butter!
