TrishUntrapped's Profile

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Is anyone else appalled by "Worst Cooks in America?"

Although I didn't make it as far as you in the auditioning process, Jarona, I was sad not to have made it. Then I saw the show and had that "Wow, I dodged a bullet" moment.

I think for people like you and me we see these shows as away to showcase cooking. But in reality, that's not the point at all. It's all about personality casting:

A good guy (or woman), a villain/egoist, a pretty young neophyte way out of his/her league, a whiner, and a "character" who dresses oddly or speaks with an accent - someone to make the butt of jokes.

After this thread was initially posted in 2010, I watched a little of the next season of Worst Cooks, then I was done with it. Like other reality show, I saw a bunch of personalities desperate to get their 15 minutes on TV. No interest.

BTW, I now host a Food Chat radio webcast for my newspaper, so I get to discuss real food topics with real people. Very satisfying.

1 day ago
TrishUntrapped in Food Media & News
1

Is anyone else appalled by "Worst Cooks in America?"

You and me both Jarona, you and me both.

2 days ago
TrishUntrapped in Food Media & News

Keens Steak House, NYC

I agree. I'm female and love Keen's. They make everyone feel very comfortable. Great steaks and service.

Apr 15, 2014
TrishUntrapped in Manhattan

Balthazar downhill alert?

Balthazar is one of my favorite restaurants in New York. Check out my profile — Best Meal I Ever Ate.

So it is with great sadness that I have to report I had a very bad meal there Saturday. And unless they get their act together, I'm never going back.

Mixed Green Salad with Sherry Vinaigrette - Very oily, overdressed, with no trace of sherry vinegar. $13 for a plate of mixed greens and oil. I took the lime wedge from my husband's margarita and squeezed it on to give the salad a tiny bit of acid.

French Onion Soup, aka my "deathbed" meal, $14. I love French Onion Soup. Have had it at Balthazar many times. The soup was my main course the other night.

As soon as it arrived I knew something was wrong. Instead of a slice of cheese melted on top, the cheese had been finely grated. It didn't melt well, and the cheese seeped into the soup, making the broth milky and murky. I hated to do it, but I summoned our nice server and sent it back, explaining why. He apologized, as did the Maitre' D (I think that's who it was, a man at the front wearing a suit). The second bowl arrived with the same finely shredded cheese with the top black and burnt. It was dreadful. And it was a salt bomb. The broth tasted like salt water with whey. I was done after one mouthful. The rest of my party tasted it too and their verdict was the same - awful.

Our server was nowhere in sight, and a busser came by and cleared the bowl which had barely been touched. No questions were asked, and I didn't say anything more. It was my daughter's birthday and I wanted us all to have fun.

For dessert, we split an order of profiteroles and the warm chocolate cake with white chocolate ice cream. The profiteroles were as good as always - three cream puffs filled with ice cream and served with a luscious chocolate sauce.

But the chocolate cake - it was hard as a rock and cracked like a piece of crystal glass when my two gals dug their forks in. Either it was microwaved or baked too long and was way overdone. They left more than half on the plate.

I am so disappointed. Balthazar has always been a reliable place for us to have a nice dinner and celebrate.

I'm going to send them a letter. Even after sleeping on it a couple nights, that bad meal still bothers me. I feel like I lost a friend.

Photo at the top is the second "blackened" soup. Below is original milky soup and the rock hard cake.

Apr 14, 2014
TrishUntrapped in Manhattan

Touristy Spots Worth Visiting

Agree with Juliana's, right next door and they use the original Grimaldi ovens. Good Pizza.

Apr 11, 2014
TrishUntrapped in Manhattan

What are you baking these days? April 2014 edition!

Thanks Herby!

Apr 07, 2014
TrishUntrapped in Home Cooking

What are you baking these days? April 2014 edition!

Thanks Emily, there's a good tip in that recipe about making the curd so you don't get egg particles.

Apr 07, 2014
TrishUntrapped in Home Cooking

What are you baking these days? April 2014 edition!

Thanks NW, it's nice and soft because of the cake flour and the egg whites as the leavening agent.

Apr 07, 2014
TrishUntrapped in Home Cooking

What are you baking these days? April 2014 edition!

Like the look of that one too. Some great tips here!!! While everyone loved that Lemon Roulade, I think it will be so much better with fresh lemon curd!

Apr 06, 2014
TrishUntrapped in Home Cooking

What are you baking these days? April 2014 edition!

Same here. I'm going to try Alice Medrich's and see if that works for me.

Apr 06, 2014
TrishUntrapped in Home Cooking

What are you baking these days? April 2014 edition!

May be, but the yolk-based curds I've made taste very eggy.

Apr 06, 2014
TrishUntrapped in Home Cooking

What are you baking these days? April 2014 edition!

Cailtin, thanks for that recipe for lemon curd, it uses whole eggs instead of just yolks so that may help with the flavor. I'm going to try it!

Apr 05, 2014
TrishUntrapped in Home Cooking

What are you baking these days? April 2014 edition!

With spring here I decided to go citrusy and made a Lemon Roulade with Lemon Cream Filling for a special dinner. Served with fresh raspberries. Was such a hit, I think I might make it for Easter.

One problem I have is making fresh lemon curd. It always comes out "eggy" tasting so I made the lemon cream filling with a good jarred brand of lemon curd, fresh whipped cream, plus grated lemon zest.

I appreciate any recipes you have for fresh, vibrant lemon curd.

Thanks, Trish
Recipe and slideshow: http://patriciagay.wordpress.com/2014...

Lemon Roulade

Cake
6 eggs, separated
1/4 cup water
1-1/2 cups sugar, divided
1 teaspoon vanilla extract
1-1/4 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cream of tartar

Directions:
1. Place egg whites in large bowl; let stand at room temperature for 30 minutes. Preheat oven to 350°.
2. Line a 15x10x1-inch baking pan with parchment paper; grease the paper (I use non-stick spray), dust with flour, and set aside.
3. Sift flour, baking powder and salt together in a medium bowl and set aside.
4. In a large mixing bowl, beat egg yolks and water on high speed 5 minutes or until thick and lemon-colored. Gradually beat in 1 cup sugar. Stir in vanilla.
5. Gradually add the sifted dry ingredients to the yolk mixture and mix well (batter will be very thick). Pour and scrape yolk mixture into a large bowl. Clean mixing bowl and beaters thoroughly to use for the egg whites.
6. In the mixing bowl, add cream of tartar to the egg whites; beat on medium until soft peaks form. Gradually add remaining ½ cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form.
7. Mix one large spoon of the egg whites into the yolk batter, to loosen. Then fold in the remaining whites.
8. Spread batter evenly into prepared pan. Bake 15-18 minutes or until cake springs back when lightly touched.
9. Cool 5 minutes in the pan. Invert cake onto a kitchen towel dusted with confectioners’ sugar. Roll up cake in the towel, starting with a short side. Cool completely on a wire rack.
10. Make Lemon Cream Filling.
11. Gently peel parchment paper off cake. Unroll cake, and trim the dry outside edges from it with a sharp knife These edges are for the cook to eat!
12. Spread lemon cream filling evenly on top of cake. Roll it up starting with the short side. Refrigerate until ready to serve.
13. When ready to serve, dust top of the cake with confectioners’ sugar. Cut a small slice from the end before serving to reveal good-looking roulade. Optional: Garnish with fresh raspberries. Yield: 8-10 servings.

Lemon Cream Filling
1-1/2 cups heavy cream
1 cup lemon curd
1 teaspoon grated lemon rind, or to taste

Directions:
1. Place lemon curd in a large bowl. (I unabashedly use a good quality jarred lemon curd.) Stir in as much grated lemon rind as necessary to give a pronounced lemon flavor.
2. In a mixing bowl, whip the cream until stiff.
3. Fold JUST as much whipped cream as necessary into the lemon curd to make enough filling for the cake. To keep filling firm, don’t use too much whipped cream. May only need about half the whipped cream, depending on the texture of the curd. Refrigerate remaining whipped cream.

Apr 05, 2014
TrishUntrapped in Home Cooking
7

Seeking a recommendation for a good value, very nice steakhouse

I love steak but only eat small portions. I explained that to our server at Keen's and he was terrific about letting my husband and me split a sirloin steak (meant for one), and it was perfect for the two of us.

Mar 30, 2014
TrishUntrapped in Manhattan

Best cozy Italian for 1st anniversary?

Since it's your first trip to NYC stick with Keen's! It is a very NY place with clay smoking pipes affixed to the ceiling and rare ones in cases. The food is fantastic. I'm a woman and I resent this being called a man's place.

I would second Peasant for romantic Italian ambiance. If you want Balthazar make that reservation ASAP. I made a reservation recently for an upcoming visit in April. They fill quickly. And if you go there and mint is available, get the Balthazar Mojito. Pictured above. Sooo good.

Mar 27, 2014
TrishUntrapped in Manhattan

Another Chocolate Chip Cookie Problem: Once Flat, Now Puffy

Keep on keeping on Skippy! You'll get there! Here's my recipe. Give it a whirl sometime. Slideshow here for reference: http://patriciagay.wordpress.com/2014...

PJ’s Chocolate Chip Cookies

Ingredients:
2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
½ cup plus 2 Tablespoons white sugar PLUS 3 Tablespoons molasses
¾ cup white sugar - very scant
2 sticks (1 cup) unsalted butter, at room temperature
1 tsp water
1 tsp vanilla extract
2 large eggs
1 ½ to 2 cups semisweet chocolate chips -or mixture of milk chocolate and semisweet

Directions:
1. Preheat oven to 350 degrees. Line two baking pans with parchment paper. Set aside.
2. Whisk together the flour, baking soda, and salt in a medium sized bowl. Set aside.
3. In a small bowl, combine ½ cup plus 2 tablespoons white sugar and the molasses with a fork. Use your fingertips if necessary to combine well.
4. In the bowl of a stand mixer, with paddle attachment, combine the butter, ¾ cup white sugar, and the fresh-made brown sugar and beat just until smooth; do not overmix. Scrape bowl. Add water and vanilla and stir on low until just combined. Add eggs, one at a time, and beat on low until just combined. Scrape bowl.
5. Add the flour mixture (half at a time) and mix on low till almost, but not quite, combined. Remove from mixer and stir with a spoon or rubber spatula to finish combining. Fold in chocolate chips.
6. Spoon heaping tablespoons of dough onto parchment-lined baking pan, leaving 2 inches between them, as cookies will spread.
7. Bake for 10-13 minutes until brown on the edges and still palish/light brown in the center. Cookies will darken as they cool. (In my oven the cookies take about 10 ½ minutes to bake). Remove from oven and let cool on the pan for two minutes (so they are firm enough to remove) then lift off with a spatula and finish cooling on a rack. Yield 3 dozen largish cookies.

Mar 25, 2014
TrishUntrapped in Home Cooking

Pepes Pizza coming to Boston

Great pizza is not always about the ovens. A place here in Connecticut has great pizza, and uses a standard gas oven.

Pizza is the whole package — the crust, sauce and cheese.

Pizza made in coal-fired ovens (Pepe's, Patsy's in East Harlem, for example) is quite special.

Mar 24, 2014
TrishUntrapped in Greater Boston Area

Pepes Pizza coming to Boston

Hope it's good. The Pepe's expansion in Danbury, CT is just so-so. Went a couple times, and not particularly memorable, not as good as New Haven. In Ridgefield, CT two pizza places have recently opened which serve wood-fired oven pies. Prefer both of them to the Danbury Pepe's.

Mar 24, 2014
TrishUntrapped in Greater Boston Area

Another Chocolate Chip Cookie Problem: Once Flat, Now Puffy

As a young cook, I was influenced by the likes of TV cooks Martha Stewart and Ina Garten who remind viewers religiously to use "good vanilla." Then I was given a large bottle of Watkins and discovered for myself that what's called imitation vanilla is actually quite good, especially in baked goods.

I'm not putting this in the same league as vanilla bean paste or vanilla beans, just vanilla extracts. Try it sometime, grab a cheap bottle and see.

Here's an interesting theory as to why paying for real vanilla isn't worth it:

http://chowhound.chow.com/topics/5108...

Mar 24, 2014
TrishUntrapped in Home Cooking

Another Chocolate Chip Cookie Problem: Once Flat, Now Puffy

Nothingswrong, I think you're right about the butter. That's key. I use room temp butter, not oversoftened and it creams well with the sugars, a major component of the cookie's texture.

I don't want to change the topic, but about vanilla. If you look at my ingredients picture for the cookies, you may notice I use Watkins brand double-strength IMITATION vanilla. There's no need to spend a lot of money on expensive vanilla extract for baking. Here's a REALLY good thread about the issue. Most imitation vanilla is made with vanillan which is actually quite good.

http://chowhound.chow.com/topics/277855

-Trish

http://patriciagay.wordpress.com/2014...

Mar 23, 2014
TrishUntrapped in Home Cooking

Another Chocolate Chip Cookie Problem: Once Flat, Now Puffy

Skippy check this out about chocolate chip cookies. You don't need to refrigerate the dough or warm the eggs. Of course you can if you want to, but it's not really necessary. Great chocolate chip cookies can be quite simple.

http://patriciagay.wordpress.com/2014...

The pictures below are the ingredients I use (note the cold eggs), the dough - nice and soft, and the resulting cookies.

Mar 21, 2014
TrishUntrapped in Home Cooking

Another Chocolate Chip Cookie Problem: Once Flat, Now Puffy

I mostly think it's just a bit too much flour. Reduce it to 2 cups. I can't comment on the melted butter thing because I use room temp. Also, don't overmix. Keep a light hand. I finish the batter by hand after gently mixing in the flour.

I don't think it's the egg temp. I use cold eggs all the time, no problem. I too only have two baking pans. After I take a pan out, I let the cookies sit a couple minutes, then remove them to the rack. The pan cools off as the cookies in the oven wind down to about two minutes.

Oven temp I use is 350. My chocolate chip cookies are crunchy on the edges, chewy in the middle. They spread when cooked.

My one secret, if you want to call it that, because it really isn't, is I use freshly-made brown sugar by combining white sugar with molasses. I think it adds more flavor and a bit extra moisture.

Here are some pix of my cookies.

http://patriciagay.wordpress.com/2014...

Mar 20, 2014
TrishUntrapped in Home Cooking

Bread Baking at Home

Thanks for inviting me to this thread Adagio. Like flour waiting for hydration, there's a lot to absorb here.

Mar 17, 2014
TrishUntrapped in Home Cooking
1

Help! My French Bread is too bready!

Thanks AlexRast!

Mar 16, 2014
TrishUntrapped in Home Cooking

Help! My French Bread is too bready!

Thanks for the tips!!!

Mar 16, 2014
TrishUntrapped in Home Cooking

Help! My French Bread is too bready!

Great, I'll be there!

Mar 16, 2014
TrishUntrapped in Home Cooking

help identify old cooking show

Here little chowguest.... tell mama and you get a nice homemade Parmesan Crisp....

Mar 06, 2014
TrishUntrapped in Food Media & News
1

help identify old cooking show

Chowguest??????

Mar 06, 2014
TrishUntrapped in Food Media & News

help identify old cooking show

There is an answer? ;-)

Feb 27, 2014
TrishUntrapped in Food Media & News
1

help identify old cooking show

The thread from h*ll. Please someone know the answer.

Feb 26, 2014
TrishUntrapped in Food Media & News
1