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advance-preparing for blueberry pie?

So I just bought 2 pints of blueberries and I want to make pie for July 4. I'm just trying to think: should I

a) leave the blueberries in the fridge until Thursday and then make the pie,
b) freeze the berries or,
c) make and freeze the filling?

I'd like a not-too starchy filling, if you know what I mean.

I've already washed them, which I gather might have been a mistake if I want to freeze them.

Thanks in advance for any advice...

PDA

Jun 28, 2008
piedsdesanges in Home Cooking

Best San Francisco happy hours...

What are they? I've got Hog Island Oyster Co. and Tsunami.....

What's the scene and what are the deals?

Jun 18, 2008
piedsdesanges in San Francisco Bay Area

congee in sf?

Anyone got a good tip for congee in SF? Preferably congee with pork or other toppings, and preferably pretty cheap.

Thanks!!!!!!!

Jun 04, 2008
piedsdesanges in San Francisco Bay Area

*really* cheap food: $1, $2, or $3 in San Francisco

Thanks all!!!!! I really appreciate it.

Jun 02, 2008
piedsdesanges in San Francisco Bay Area

*really* cheap food: $1, $2, or $3 in San Francisco

I'm sorry you guys but thanks so much for responding to this post... and catching my dumb mistake!

May 28, 2008
piedsdesanges in San Francisco Bay Area

*really* cheap food: $1, $2, or $3 in San Francisco

So -- i'm looking for super cheap places to eat with some students on an upcoming visit. Any suggestions on $1, $2, and $3 places to eat or drink? Anything from sushi rolls to tacos to smoothies to great desserts or frozen yogurt is appreciated! Pizza?

Thanks!!!

PDA

May 27, 2008
piedsdesanges in San Francisco Bay Area

Pizza at Bar 222? Or 540 Club tacos? Have you eaten there?

Hey all --

Someone told me that there's great food at the two bars in SF? Has anyone eaten there? What's the bar like? What's the food like?

Curious,

PDA

Apr 29, 2008
piedsdesanges in San Francisco Bay Area

Ideas Needed for Dinner Party: cooking at the table

holy cow - i go away for a few hours and you all totally bring me amazing ideas! thank you, everyone, so much! this is awesome.

Jan 23, 2008
piedsdesanges in Home Cooking

Ideas Needed for Dinner Party: cooking at the table

omg you guys are awesome!!! thanks so much for the ideas....

Jan 23, 2008
piedsdesanges in Home Cooking

Ideas Needed for Dinner Party: cooking at the table

I want to throw a dinner party where some of the cooking happens at the table. Yes, I know that's weird, but it's based on an in-joke for a friend.

Anyway, all i can come up with is fondue. Is there any there kind of at-the-table cooking I'm missing?

Thanks!

Jan 23, 2008
piedsdesanges in Home Cooking

no gelatin jellies: possible?

OMG, thanks for the responses everyone. I really really appreciate it. And willownt, thanks for the compliment on my blog, that is so nice.

Yeah I think that I generally didn't cook everything down enough. I might try that cornstarch recipe - it looks so easy. The only problem is I was really trying to use this enormous bushel of quince up so that would be a different recipe. But worth trying. Hmmm.... That is a great idea.

Kosher gelatin is made from fish so my husband won't eat it. Sigh.

jsaimd, I'll have to check out the TFL cookbook. must buy that and the Bouchon set soon!

Nov 08, 2007
piedsdesanges in Home Cooking

no gelatin jellies: possible?

Hi all --

I've been making quince jellies and I'm trying to make them without gelatin (vegetarian husband). Naturally, they are coming out too soft. Here' s my question: am I embarking on something impossible? Can I do them without gelatin and have them hold?

I've used pectin and that doesn't work too well but it's not like I've cooked the pectin down for ages. Would that make a difference? Could I do it with sugar only?

Or am I doomed to use gelatin and not tell my husband? (Kidding.)

Thanks!

PDA

Here's the blog post about the jellies:

http://omnivoreherbivorecarnivore.blo...

Nov 08, 2007
piedsdesanges in Home Cooking

pates de fruits/fruit jelly candies: recipe question

Hi all --

I've been making quince jellies and I'm trying to make them without gelatin (vegetarian husband). Naturally, they are coming out too soft. Here' s my question: am I embarking on something impossible? Can I do them without gelatin and have them hold?

I've used pectin and that doesn't work too well but it's not like I've cooked the pectin down for ages. Would that make a difference? Could I do it with sugar only?

Or am I doomed to use gelatin and not tell my husband? (Kidding.)

Thanks!

PDA

Here's the blog post about the jellies:

http://omnivoreherbivorecarnivore.blo...

Nov 08, 2007
piedsdesanges in Home Cooking

How can I save my bland pumpkin soup?

I would get your hands on some curry paste like Pataks, fry up a decent amount with some onions and then stir it into your soup. Add some coconut milk and some cilantro, puree again. Creme fraiche or yogurt on top.

Oct 23, 2007
piedsdesanges in Home Cooking

two very different philly cheesesteaks

okay so excuse me if i get the lingo wrong but i'm visiting philadelphia for the first time ever in mid-october and i want to experience the cheesesteak. could you recommend two very different ones that i must have?

is there anything else that i absolutely must not miss?

thanks!!!!

pda

Sep 27, 2007
piedsdesanges in Pennsylvania

Frustrating Peach Jam - help!

Thanks everyone! I'm going to look up Pomona Pectin. I actually thought of another use for overcooked jam: fruit cheese at a cheese course. I overdid one batch of plum jam this summer and I served it yesterday with bresaola and rommano predera. Holy cow!

It's on my blog.

Sep 27, 2007
piedsdesanges in Home Cooking

What is good guest etiquette? [Moved from General Topics board]

THAT's EXACTLY what I did -- told them I'd set up a bed and bought applesauce so that the baby would have something to eat. I even got up to watch the baby so that mom and dad could relax and eat. But I don't really blame it on the kid thing. It was the other guests that insisted on leaving and that made my friends who are parents late.

Sep 27, 2007
piedsdesanges in Not About Food

Frustrating Peach Jam - help!

You know I don't know where I got my mental block against pectin but it is obviously silly and unreasonable. I'll take your advice on my next batch.

Sep 24, 2007
piedsdesanges in Home Cooking

Are you preserving, canning or putting food by?

My peach jam is blogged now but I'm just not sure whether I overcooked it or not. How much do peaches change color when they are turned into jam, does anyone know?

Sep 24, 2007
piedsdesanges in Home Cooking

What is good guest etiquette? [Moved from General Topics board]

Yes I think that's right. I also like the suggestion of serving dinner an hour after you tell everyone to arrive. Do you think it's okay to say in an invitation that you hope people will stay to linger after dinner? Or maybe the best thing for me to do is say, I'm starting the evening early so that we have time to spend together.

Sep 24, 2007
piedsdesanges in Not About Food

What is good guest etiquette? [Moved from General Topics board]

That is a great idea. Moving the dinner to another room to serve dessert, coffee, tea. Thanks!

Sep 24, 2007
piedsdesanges in Not About Food

Are you preserving, canning or putting food by?

Yes, girlwonder I second the request -- it sounds amazing!!!!

Sep 24, 2007
piedsdesanges in Home Cooking

Frustrating Peach Jam - help!

I know! My hands were killing me from clenching the knife to peel it. I'm posting a picture here - what do you all think about the color? Once it cooled the flavor was pretty peachy. The first one was definitely overcooked.

I'm finding that even when I use the wrinkle test it, the jam is overcooked.

Sep 24, 2007
piedsdesanges in Home Cooking

What is good guest etiquette? [Moved from General Topics board]

So how do you guys act as good guests? For me, helping to clean, complementing the chef and really appreciating the work and creativity that goes into serving food is a must. And then, in a way, repaying my host by being an entertaining guest.

A few months ago I read this article about sugar peas. This guy said that when it's pea season he will sometimes put out a bowl of raw sweet peas, but only if he knows that people will appreciate it. At the time I thought that was a bit precious but now I really get it.

Anyway, thanks for empathizing with me!!!! Monavano, I'll definitely visit your blog.

Sep 24, 2007
piedsdesanges in Not About Food

What is good guest etiquette? [Moved from General Topics board]

And how do you set up your dinner/lunch parties to facilitate it?

So yesterday I had some friends over to lunch. I live a ways away from them, in the country, and I had been looking forward to having them over for quite a while. So this was a bit of an event.

I roasted an organic chicken with organic lemons, a la Marcella Hazan. I made an orzo macaroni and cheese (also for a baby that came along). I baked bread. I served my best olive oil as a dip. I bought good wines. I put my homemade preserves on the table. I drove around putting together ingredients. I cleaned my house furiously to make the place ready.

***

They got there an hour late because one of my friends insisted on taking the long way. Then they left immediately after eating, leaving me to feel like they had dined and dashed.

I realize that where I live, while beautiful, is out of the way for people. But I think that dining and dashing is really bad manners, particularly when I put so much effort into feeding people well.

So I ask you: what is good guest etiquette and how do you facilitate it?

Sep 24, 2007
piedsdesanges in Not About Food

Frustrating Peach Jam - help!

Have you ever made peach jam? I keep ending up with a jam that is deeply caramel, which obscures the peach flavour and color. Any hints, insights, advice or better recipes?

Thanks!!!!

Sep 24, 2007
piedsdesanges in Home Cooking

Are you preserving, canning or putting food by?

Jasmine -- I used the Martha Stewart recipe for strawberry jam; you can see it on my blog.

Sep 23, 2007
piedsdesanges in Home Cooking

Betrayed by Kitchenaid - is it possible that the stand mixer is Not All That?

Well no question that all bread should at the very least be finished by hand, or that it tastes better done by hand, right? Well, I got my KA fixed last week ($69.95 plus parts) and the repairman said that the plastic parts don't break, the metal gears do. Huh. I am definitely less than pleased with KA! Thank god I've still got my Kenwood.

(Though the KA does have a pasta roller and the Kenwood doesn't.)

Sep 18, 2007
piedsdesanges in Cookware

Are you preserving, canning or putting food by?

Really? Are you in California? Where do you get your olives? And how do you pickle and cure them?

Also, care to share your recipe for prickly pear chutney?

Sep 18, 2007
piedsdesanges in Home Cooking

The New Kitchen Staples

I'll tell you what's irritating: when the food you've grown up with - my family is Moroccan - becomes trendy. Because you know, when will your own ethnicity become yesterday's news? God I loathe food trendoids and snobs. They talk so damn much I don't know how they ever get anything into their mouths to taste.

Sep 18, 2007
piedsdesanges in Features