Deenso's Profile
Trussing chicken
Attached is a photo from Food and Wine, showing three roasted chickens with their legs splayed. I've always been taught to truss a chicken before roasting it and these look unattractive to me. Is there a good reason NOT to truss a chicken before roasting?
fridge? counter? where to store a pie overnight?
Thanks, lilgi - I don't need references. I'm definitely going with "counter," not "fridge."
fridge? counter? where to store a pie overnight?
Okay - I'm going with the consensus, even if it IS a consensus of only two opposed to one. Mostly because it was the answer I wanted. You can always find a way to skew poll results in whatever direction you like, it seems.
Thanks!
fridge? counter? where to store a pie overnight?
But the eggs are cooked, like the cream and the (half-pound or close to it!) of butter. Does that make a difference?
Now I'm confused.
And anxious.
:-/
fridge? counter? where to store a pie overnight?
Thanks, BF. That was the answer I was hoping for, since there will be no available real estate in the fridge tomorrow night! We'll be in the Poconos, so I'm not too worried about it being too warm. Besides, that's what A/C was invited for: to keep my baked goods fresh at (cool) room temp.
blue room: do you concur?
fridge? counter? where to store a pie overnight?
No topping - just a lemon curd in a pâte sucrée.
fridge? counter? where to store a pie overnight?
I'm baking a lemon tart this evening, for a dinner party tomorrow night. Since I usually make this on the day I'm serving it, and there are never leftovers, this question of storing it hasn't come up before. Do I just cover it and leave it at room temp overnight? or is it best to refrigerate it?
Thanks!
Deenso
Why don't my cut-up apples don't turn brown?
Actually, the apples don't get fully coated, just tossed in the cheese. But that led me to investigate ricotta's properties and I think I've answered my own question. I looked up the ingredients and it turns out that lemon juice plays a big role in the making of ricotta. So the cheese is acidic enough to prevent the oxidation, which makes this a perfect travel breakfast or snack. But, sadly, no miracle.
Why don't my cut-up apples don't turn brown?
Not that I *want* them to turn brown, mind you, but it is a bit of a puzzle. My latest take-to-work breakfast consists of an apple or a pear, cut into bite-size cubes, stirred into half a cup of part-skim ricotta cheese, sprinkled with cinnamon sugar and a handful of chopped walnuts and/or pecans. First time I made this, I had intended to toss the apples with a few drops of lemon juice to prevent oxidation, but found that I didn't have a lemon, so I crossed my fingers and convinced myself that brown apple chunks would taste as good as white ones. When I opened the container an hour and a half later, I was surprised and happy to see that the fruit hadn't turned brown at all, so I have continued making this breakfast without adding any lemon juice. Last night I took a chance and prepared and refrigerated it before going to bed. And, again, no oxidation visible when I opened it at my desk this morning. Is it the ricotta? the cinnamon sugar? the chopped nuts? a miracle?
Where to find sour salt in NYC?
Never mind! It only took a couple of phone calls and I've been assured that I'll find it at Eli's. Thanks anyway!
Where to find sour salt in NYC?
I'm going to try my hand at making my gramma's sweet and sour stuffed cabbage and would really like to find sour salt in Manhattan. I know I can substitute the juice of a couple of lemons, but...
Thanks in advance to anyone who can steer me in the right direction.
And, oh yes, Happy Holidays!
Vegan Snack for Buddhist Nuns?
You just raised a few interesting possibilities there, with the suggestion of a fruit crisp. May have to take this a little further... do a little experimenting... hmmmmm.
Vegan Snack for Buddhist Nuns?
Hard to know about the cupcakes. However, aside from the butter cookies, I'm really not much of a baker. I think I'm going to go with the spiced nuts for the moment, 'cause I have a good recipe and, unlike olives, they don't need to be refrigerated. Will pick up a couple of small glass canning jars.
Vegan Snack for Buddhist Nuns?
Quick replies! I love the idea of the spiced nuts, which I'm going to be doing for the holidays anyway. And the olives are a good idea from invinotheresverde. Thanks!
Vegan Snack for Buddhist Nuns?
There are two lovely ladies who work for a charitable foundation and have space in my office. Every so often, one of them will come out to my desk and present me with a little homemade goodie in a wooden dish. Once it was mooncakes in honor of some festival, last week it was dried goji berries ("very good for your eyes," she promised, but kinda icky in flavor) and a few pieces of very tasty brittle made from a combo of pumpkin and sesame seeds. Today, she brought me sugar-enrobed raw cranberries - ultra-tart/sweet and surprisingly addictive.
I'd love to bring them something in return on occasion and I'm at a loss. My usual gift would be my homemade butter cookies (hence, my avatar), but they eat no animal products - so no butter (or dairy of any kind) or eggs. Which means we can scratch the butter cookies.
Can anyone suggest a little vegan treat - savory or sweet - that I can prepare for them and that can be eaten with the fingers? Thanks!
Starter and/or dessert suggestions for a Latin-themed dinner for 4?
All great ideas, everybody - thanks! I was ready to go with ceviche, but now think that a jicama, avocado and belgian endive salad with lime vinaigrette would work better for our guests. For dessert, keeping it as simple as possible, dulce de leche ice cream atop grilled pineapple slices - maybe with a sprinkling of toasted coconut.
Starter and/or dessert suggestions for a Latin-themed dinner for 4?
Thanks for the well thought-out suggestions!
Starter and/or dessert suggestions for a Latin-themed dinner for 4?
I'm making ropa vieja for dinner this week, with yellow rice, red beans and tostones with garlic sauce. Any suggestions for a simple, light starter and/or a non-chocolate dessert (also simple, light)? TIA!
Bonomo's Turkish Taffy lives!!!!
While I'm slightly chagrined to say we stopped for a snack at a Cracker Barrel this evening, it turns out to have been worth the embarrassment. Spotted BTT on the shelf! Granted, it's banana flavor, rather than the chocolate and vanilla that have haunted my memories for lo these many years. But where there's banana... The label says it's made for the Bonomo Turkish Taffy company of Carle Place, Long Iskand, NY, and gives a web address: www.bonomosturkishtaffy.com Tried it and it didn't appear to be up and running yet. Precious banana BTT now in fridge, waiting to be cracked and, hopefully, enjoyed.
Cucumber Dessert?????
All great ideas, everyone. Thanks! I think I've got it: Watermelon-Cucumber Granita.
Cucumber Dessert?????
That's a great idea, too! Wow, everybody - way to step up! Thanks!
Cucumber Dessert?????
lol! Will use a LOT less! And I've decided, on the advice of a good friend, to keep the granita as just a palate cleanser, so only a mini-scoop in a little dessert cup. Then a simple dessert without a hint of cucumber. I mean, really.....
Cucumber Dessert?????
That's a good suggestion, alkapal. The recipe calls for pureeing 3 peeled, chopped & seeded cucumbers with simple syrup until smooth, then stirring in a teaspoon of Ricard and then proceeding as usual with a granite. If i just added in a little less than a teaspoon of peppermint extract instead of the hated Ricard, that would probably do the trick. Then garnish with some tiny peppermint leaves at service. I think I like it!
Cucumber Dessert?????
Thanks, JungMann. You're right about the starch - I do already seem to have that covered. Nice - salad and starch in one. Phew.
Along the same lines as your post, someone at work suggested poaching slices of cucumber in simple syrup to serve over Greek yogurt (plain? vanilla?), garnished with candied lemon rind. May have to experiment this evening.
Cucumber Dessert?????
I'm planning a menu for next week in which I'd like to get cucumbers to figure in each course.
Cocktail: Cucumber Martinis
Canape: Salmon Mousse piped onto cucumber rounds
Entree: Halibut with Cucumbers and Dill
Sides: 1) Tabouli Salad and 2) Cooked Curried Cucumbers
Do you think i need a starch? Perhaps I could make a rice dish or orzo, with diced cucumber involved. I could probably work something out.
But I'm at a loss as to how to get cucumbers in the dessert. I found a granita recipe, but dismissed it because it had anise, the flavor of which I can't stand. Besides, that seems more like a palate cleanser than a dessert.
I'd appreciate any suggestions or recipes you might have.
T.I.A.!
Deenso
Chili recipe that isn't spicy at all?
It's only "chili con carne" because that's what my mother called it when she served it to us all through my childhood. Since we spoke no Spanish and there wasn't a single Mexican restaurant in my home town in the 1950s, the name had no real significance. My first actual bowl of chili, at a Mexican restaurant after we moved to NYC, was a complete revelation. However inauthentic, though, Mildred's Chili remains a family favorite comfort meal - with the addition of a bit of cayenne and chili powder.
Recipes for electric roaster oven?
I just bought a GE roaster oven on impulse. (It was $22 at Wal-Mart - who could resist?) The instruction booklet only has maybe half a dozen recipes. I made a pot roast today, using one of them, and it was very good, although I think the 4-hour cooking time could have been a maybe half an hour or even an hour longer. I would have preferred the meat (beef chuck) to be closer to falling apart. Now I'm intrigued, Does anyone have any favorites to share with me? Or advice on using my new toy?
Restaurants around MoMa?
I'd recommend Anthos for lunch. It's a block away from MoMa, on 52nd St. between 5th & 6th Avenues. Very good modern, Greek(-ish) food. They have a 3-course prix fixe lunch for $28. Don't know if it's only weekdays or every day, but it's certainly worth a call.
orwasher's
I don't think so. I just called them to ask their hours. Open Mon-Sat to 7pm, close at 4pm on Sunday.
