TrishUntrapped's Profile

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Best frosting for a chocolate birthday cake?

Since your frosting experience is limited, I think a few of the suggestions on this thread might be tricky.

Whipped Chocolate Ganache Icing is great on chocolate cake, it is luxurious yet lighter than regular ganache, and it is SUPER easy.

http://www.stoplookingetcookin.com/20...

May 12, 2015
TrishUntrapped in Home Cooking

RIP Josh Ozersky

Ooops, I posted a link right after you, I will delete my post. I'm absolutely shocked. I have been corresponding with "Mr. Cutlets" for years.

sky-found-dead-in-chicago-hotel-room/697252/

David Leite reads emotional essay, plus JFood, Chowhound shoutout

On yesterday's podcast of Stir Crazy, a new food chat show, David Leite of Leite's Culinaria was the special guest. He read his highly personal essay, Yeast are Never Depressed. Also on the show was JFood and a shoutout to Chowhound.

Listen to the show here: http://www.hanradio.com/99934-food-ch...

Narrowing down some of the highlights:

David Leite gets emotional discussing his upcoming memoir: 35:48
David Leite reads his essay: 41:26
Intro to JFood, and Chowhound shout out: 25:49

Recipes from the show: http://arts.hersamacorn.com/stir-craz...

Recreate recipe? (Rhubarb Upside Down Cake)

Here's a link to a recipe that calls for egg whites folded into the batter. Never made it. Just the previous one I linked to.

http://www.tasteofhome.com/recipes/ho...

Apr 27, 2015
TrishUntrapped in Home Cooking

Just looked at Wo Hop on Menupages.

No, but that's how I'd describe most of the dishes I've had there.

Apr 27, 2015
TrishUntrapped in Manhattan
2

Recreate recipe? (Rhubarb Upside Down Cake)

This doesn't quite match your description. But this recipe for Rhubarb Upside Down Crumb Cake, is very nice. Recipe and slideshow:
https://patriciagay.wordpress.com/201...

Apr 27, 2015
TrishUntrapped in Home Cooking

Rachael Ray, Bobby Flay, Guy Fieri Return In New Food Network Series

Chopped and Cutthroat are game shows with food in them. But you knew that.

Rachael Ray, Bobby Flay, Guy Fieri Return In New Food Network Series

I was going to say "just a bunch more crap on a plate." GMTA.

Anyone thought about selling their homemade dishes or pastry? Does it need any license?

There are rules that govern food sold at flea markets and street fairs. My best advice is to ask the person running it what the rules are.

For example, in Connecticut health departments have strict rules about food sold at events. One example, a local grange holds a weekly farmer's market with vendors, food trucks and such. They asked me to do a grilled cheese cooking demo. They explained they have a health department (commercial) permit that allows me to cook there. But, I was not allowed to bring anything in that was pre-made in a non-commercial licensed facility. I wanted to bring in some parmesan crisps I made at home. But my home kitchen isn't licensed by the health dept. so that was a no go. I made the crisps at the grange instead.

Vendors selling things like homemade jelly, breads, baked goods at the grange made those items in facilities with a health department permit. When a vendor signs the paperwork to sell at the grange they acknowledge their products are made in a duly licensed facility.

So, check with who is running the event to see what the rules are.

Rubirosa or Arturo’s

For dessert walk over to Balthazar's and enjoy an order of profiteroles at the bar.

Apr 22, 2015
TrishUntrapped in Manhattan

Favorite strawberry rhubarb recipes

When life hands you rhubarb, make Strawberry Rhubarb Pie. That's what I did, thanks to this thread reminding me about how much I love that combination.

Apr 19, 2015
TrishUntrapped in Home Cooking

Favorite strawberry rhubarb recipes

Strawberry Rhubarb Freezer Jam:
http://www.mydailymorsel.com/2012/06/...

Strawberry Rhubarb Galette:
http://www.plateandpencil.com/blog/re...

And of course Strawberry Rhubarb Pie. I am an unabashed fan of the strawberry and rhubarb combo.

Apr 11, 2015
TrishUntrapped in Home Cooking

Cape Cod Cafe in Pizza Hall of Fame

Purely a marketing ploy. But still, a nice tip of the hat to good old bar pizza which has stood the test of time. We used to have it every Sunday night watching Ed Sullivan on TV. Yeah, that old.

http://www.enterprisenews.com/article...

What are you baking these days? Happy Spring better get here soon, April 2015 edition! [Old]

Thanks NW and Mil. Funny thing about Peeps. One person removed the peep before cutting a slice of cake, leaving it on the platter. Then another person walked by, scooped up the Peep and tossed it in her mouth. You either loves 'em or you don't. (I don't)

What are you baking these days? Happy Spring better get here soon, April 2015 edition! [Old]

Lemon Roulade from Easter. A slice was cut before I could snap a photo. It disappeared quickly.

Ah So sauce...Am I the only one

Good Munch,

Your skewers are exactly the way Ah So Sauce should be used. Now you know what it is all about. It's definitely a niche product. When I was growing up in Massachusetts it was used by many suburban restaurants for their Chinese spareribs, so it has a lot of childhood nostalgic draw for me.

Glad you tried it again.

Apr 06, 2015
TrishUntrapped in Home Cooking

Ah So sauce...Am I the only one

That's why I asked, because honestly I HATE the stuff right out of the jar. I like it even to get black in a few spots so it is good. Anyway good luck!

Apr 04, 2015
TrishUntrapped in Home Cooking

What are you baking these days? Happy Spring better get here soon, April 2015 edition! [Old]

That is a very interesting recipe, thanks Breadcrumbs.

Ah So sauce...Am I the only one

Munch,

Just wondering did you cook the sauce on the wings or just put it on the wings at the end?

This sauce needs to cook on the meat. It's not good just brushed on at the end. You probably did it the right way and just don't like it. I was just curious, because I am reluctant to tout things others do not like.

Apr 03, 2015
TrishUntrapped in Home Cooking

Ah So sauce...Am I the only one

How did you use it on what and how, just curious.

Apr 02, 2015
TrishUntrapped in Home Cooking

What are you baking these days? Happy Spring better get here soon, April 2015 edition! [Old]

I put together a Cookie Care package to mail to a sick relative, and among the cookies I made were ANZAC Biscuits, which I read on CH that they traveled well. Indeed they did, as did the other cookies.

I had never made ANZAC Biscuits before and these were a huge hit. My daughter asked me to make them again for a Bake Sale. I brought some to work, everyone asked for the recipe. This is the recipe I used, and as you can see from the photo they come out crispy/chewy. I have seen other recipes and the cookies are denser. I'll have to try them sometime. In the meantime, these are GREAT.

http://butterheartssugar.blogspot.com...

For the first time, this week I made a Home-Cured City Ham which we are having for dinner tomorrow because we go to the home of relatives in Jersey every year for Easter and I bring a dessert. This year I am making a Lemon Cream Roulade, decorated with yellow Peeps.

Why Jell-O Could Disappear Forever

ahhhh...

Why Jell-O Could Disappear Forever

Hair dye? ;-)

Why Jell-O Could Disappear Forever

Or sick and elderly that can not tolerate other foods.

Returning to a "never again" restaurant (in my case EMP)

This is a decision you'll just have to make for yourself. I had a similar experience at a fine-dining restaurant in Boston that touted its wine service. After perusing the wine list, our table of four couldn't decide what to order and I asked our server for a sommelier. The server said he could answer our questions. I again asked for a sommelier as I had a number of specific questions. Server once again said he could help us.

So I asked him my specifics and he could not answer them, and ended up pointing to a wine on the menu he "thought we might like." I ordered it and he brought it over and I noticed the year of the wine wasn't the same as the one on the menu. I told him this and asked him if he had the one on the menu, since he was the one who recommended it. He disappeared for 10 minutes came back and said no, they did not have that specific wine. He said this one was "probably" the same though. After more verbal interplay it was clear he was clueless about the wine. I wrote a review on menupages about the experience. The restaurant sent me an email inviting us to enjoy an appetizer at the bar on them on our next visit. My husband said absolutely not. No way does he want to go back there or spend another penny there.

So that's just one person's opinion.

Mar 30, 2015
TrishUntrapped in Manhattan

Jacques Pepin recovering from stroke

I wished him a speedy recovery on Twitter (I'm @StirCrazyCT) and he (or someone managing his account) favorited my tweet. Rather pleasantly surprised.

Ah So sauce...Am I the only one

Hi angelot, you can buy Ah So Sauce on Amazon.com. http://www.amazon.com/Ah-So-Chinese-S...

Mar 29, 2015
TrishUntrapped in Home Cooking

Ah So sauce...Am I the only one

Made Ah So sauce chicken wings the other day for a party. A big hit, yet most people here (in Connecticut) had no clue what this sauce was. Hehehe

Mar 26, 2015
TrishUntrapped in Home Cooking

Chopped: irritating aspects of

I wish that chef had shallow pan fried the wings, put her own pot of boiling oil on her stove or just broiled the darn things. I was also sorry to see her go but I was screaming at her to put some oil in a frying pan and cook them!

Irish Soda Bread recipe that isn't too dry?

Oooh, I miss stollen.

Mar 19, 2015
TrishUntrapped in Home Cooking