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Bacon in caesar salads? (split from Ontario board)

I too had to take the OP's review with a grain of salt- Caesar salad traditionally does not have bacon, (just do a quick Google search or look in a foundational cookbook) just parmesan, lemon juice, EVOO, pepper, worcestershire and egg...and ordered the filet...If I go to a steakhouse, I'm going to get a real steak- Ribeye, Porterhouse, or NY Strip. I've eaten at more than one Mortons (as well as Ruth's Chris) and while not nec. the best meals I've had, they are better than average, I think that the price quoted is pretty "standard" and even a "good deal" when you consider prices at other steakhouses or upscale restaurants. 2 salads, 2 appetizers, 2 entrees and 2 desserts for $60/person is not exactly highway robbery at that price level.

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Ruth's Chris
77 City Centre Dr., Mississauga, ON L5B 1M5, CA

Aug 17, 2010
QSheba in General Topics

Which foundational cookbook would you give a beginning 23 YO cook?

Another vote for Cooks Illustrated/America's Test Kitchen. I have Bittman's HTCE and the Better Homes, and Joy, and Julia.... Better Homes seems a little too much of "Open a can of this" and everything I've tried from Bittman is underwhelming. CI/ATK - never had a recipe not turn out well. I like Ina, but I wouldn't say her books help teach cooking.

Jul 17, 2010
QSheba in Home Cooking

Need new ideas for chuck roast

How about making Italian Beef? Delicious! Lots of recipes around for shredded Italian beef. My husband really likes Pioneer Woman's recipe which calls for chuck roast, Italian seasoning, beef broth, and pepperoncinis w/ their vinegar. I thought I'd hate it, but it is quite addicting.

Jul 17, 2010
QSheba in Home Cooking
1

and, another conventional spinach recall-- west coast this time

And expensive foods are no exception either. D'Artagnan (duck, truffles, etc.) has had a few recalls for listeria. Sure there are ways to minimize your risk, but unless you're growing your own food AND testing it for e.coli, salmonella, listeria, etc., it's hard to avoid. Buying organic isn't a cure all for food poisoning.

Jul 09, 2010
QSheba in Food Media & News

and, another conventional spinach recall-- west coast this time

It is helpful to alert people about food recalls...but I think "another conventional spinach recall" definitely is trying to push an agenda and forgets about some organic spinach and lettuce recalls....(OrganicGirl and Earthbound Farms IIRC). Just because someone eats organic doesn't mean they're immune from recalls. I do buy organic when I can, because pesticides/antibiotics/hormones/etc. are not good for my little guy, but I don't buy the argument that I'm less likely to get e.coli from organic foods.

Jul 08, 2010
QSheba in Food Media & News

tell me how to make New York style pizza

I've had good luck w/ Peter Reinhart's pizza crust in The Breadbakers Apprentice.

May 17, 2010
QSheba in Home Cooking

Why are onions suddenly so expensive?

Yikes! Still $0.77/lb here in IL for loose Vidalias and $3 for a 5lb bag of small yellow onions.

May 14, 2010
QSheba in General Topics

Romaine Lettuce Recall

Unfortunately the bleach treatment doesn't guarantee that you've killed any microorganisms. Sometimes the plant will "suck up" contaminated water through the xylem, through the stem and into the leaves, so treating with bleach won't help. The recall is for pre-cut lettuce that is "treated" the way you describe above and it still made people sick.

May 08, 2010
QSheba in General Topics

Planters Flavor Grove Almonds

I tried Planters Pistachio Grove mix.... yuck. The nuts tasted stale and flavorless.

May 08, 2010
QSheba in General Topics

Top Chef Masters 2 Ep. #4 - 04/28/10 (Spoilers)

Agree GHG, it does really bug me that there isn't an even playing field for the TCM. Also, I'm totally over the celebrity actor/musician/reality star judges. I have to say I'm just not as interested this time around....

Apr 29, 2010
QSheba in Food Media & News

Top Chef Masters 2 Ep. #4 - 04/28/10 (Spoilers)

So previews for next week during the commercial break show Susur Lee...accidental spoiler?

Apr 28, 2010
QSheba in Food Media & News

Why can't I make Risotto?

Hows the flavor/quality of your stock? That can be the source of your flavor issues. Is it homemade?

Are you adding enough salt? Finishing with butter/cream after its taken off the stove also improves flavor and texture.

Apr 24, 2010
QSheba in Home Cooking

mayo variations - ideas please!

Saffron
Chipotle in Adobo
Fresh Rosemary
Fresh Basil
Pesto
Sun-Dried Tomato
Old Bay Seasoning
Sriracha

Apr 24, 2010
QSheba in Home Cooking

Substitute for lemongrass

Thanks for the tip! I'll be using it tonight.

Apr 22, 2010
QSheba in Home Cooking

Top Chef Masters 2 Ep. #3 - 04/21/10 (Spoilers)

Behind the scenes at ‘Top Chef Masters’ - Episode 3

http://www.chicagotribune.com/enterta...

Apr 21, 2010
QSheba in Food Media & News

good hot dogs

Vienna Beef hot dogs are the best!

Apr 18, 2010
QSheba in General Topics

What's the Best Frozen Pizza?

I agree Wolfgang Puck's pizzas are awful! We tried the cheese and the pepperoni....Couldn't even finish them. They had a strange sweet and almost rotten taste to them... blech! We like DiGiorno and Freschetta, but usually we just buy a ball of dough from a local pizza shop and make our own.

Apr 18, 2010
QSheba in General Topics

What's your favorite Paul Prudhomme recipe, and why?

Isn't salsa the # condiment now? You see bottles of tabasco or sriracha in a LOT of places nowadays! :)

Apr 16, 2010
QSheba in Home Cooking

Martha and Emeril reveal their knowledge of basic cooking oils. Busted.

Good grief. I watched this episode and did not get that impression in the least. I thought maybe Martha wanted Emeril to say "Traditionally lard is used..." or "Peanut oil has a very high smoke point so..." I did not take it to mean that Martha and Emeril are ignorant. You are really nitpicking here. The show is directed to a diverse audience with diverse interests and a varied depth of knowledge. She has cooking, crafts, gardening, and general homemaking tips/ideas. This is not a "lets show off how much we know about X." Emeril probably was thinking...we're frying chicken, not building a nuclear submarine....and this is the Martha Stewart Show, not a culinary school lecture.

" So, rather than bashing them, I simple chuckled, finished my sandwich, and celebrated those of us empowered cooks who choose our oils knowledgeably and carefully."

How is coming onto CH and acting like you're superior to E&M and advocating emailing them over something totally ridiculous- NOT bashing?!

Mar 12, 2010
QSheba in Food Media & News

February 2010 COTM: Louisiana Kitchen POULTRY AND RABBIT

Have made the Chicken Big Mamou which is very good, also good with rice or in a freshly made flour tortilla! Cheese and Hot Pepper Chicken is my favorite though! (http://www.kpauls.com/site.php?pageID...) has the recipe w/ his spice mix) I have only made the recipe from the book and it is DELICIOUS.

Feb 21, 2010
QSheba in Home Cooking

Top Chef - Las Vegas - Finale Part 2 - 12/09/09 (Spoilers)

After reading the blogs on Bravo, I was struck by how more than one of the finalists commented on the inferior quality of ingredients in the Mystery Basket. In general the quality of ingredients seems to be high- I wonder what the problem was with the basket items? I have to admit I hate the concept of the Mystery Basket for the Finale. Shouldn't that be more for Quickfires (or Chopped)? I wish the Finale was just "Cook us the best four course meal of your life"..."and include a dessert.

Dec 09, 2009
QSheba in Food Media & News

Top Chef - Las Vegas - Finale Part 2 - 12/09/09 (Spoilers)

Who saw the clips for next week's "reunion"? Did you notice Kevin saying he compromised his integrity- what is THAT about?!?!?!

Dec 09, 2009
QSheba in Food Media & News

Top Chef - Las Vegas - Finale Part 1 - 12/02/09 (Spoilers)

Jennifer was eliminated?!?!? NOOOOOO!!!!!!!! :(

Dec 02, 2009
QSheba in Food Media & News

How much would you be willing to spend on a corkage fee? [moved from Tristate board]

You may not like their wine list, or you may have been saving a particular bottle for a special occasion... We have one bottle that we've been saving since our wedding. We got it as a gift, and we're saving it to celebrate when our baby is born (4 weeks to go!)...it's been waiting for that special occasion for a few years now. It's a Bulgarian wine that was given to us by my cousin and his wife (Bulgarian) for our wedding and it may not be a fancy/rare or expensive bottle, but I'm not embarrassed to bring it to a restaurant that serves wine because it's special for us.

That's one of the great things about PA- so many BYOB only restaurants! You're not stuck paying a 300% markup. If I go to a restaurant w/ a wine list, I'm going to get water because the markup is ridiculous and on principle, I won't pay it. See my previous post about why I have no problem paying the markup on food, but the gouging on alcohol bugs me.

Nov 22, 2009
QSheba in Not About Food

How much would you be willing to spend on a corkage fee? [moved from Tristate board]

Not much. I understand that with the food, you are paying for the rent/electricity, etc., for people to prep the food, cook the food (with skill and creativity), serve the food, wash the dishes, and on top of that the risk that the food will go bad before someone orders it. The markups on alcohol are ridiculous- unless it is a spectacular restaurant, chances are the wine is not being stored in a climate controlled wine cellar, and it doesn't take much skill to open and pour a bottle of wine. BYOB, the house isn't paying much for storage- you're paying for someone two wash those two glasses, which cost the dishwasher ~ 5 min max and he/she is probably only getting paid $5-10/hour depending on geography. By bringing my bottle of wine, I"m not costing the restaurant $25/$40/etc., because I wouldn't have purchased a bottle of wine otherwise. Most restaurants impose high corkage fees to discourage people from BYOB. If a restaurant has a high corkage fee, I won't bring a bottle, and because they mark up the wine obscenely, I'm not going to order it. I'm just going to ask for water.

Nov 21, 2009
QSheba in Not About Food

Thanksgiving: What do you make ahead?

Here's my timeline... (I keep it saved under my Google Docs so I don't have to put it together all over again every year:)) Other family members do the apple and pecan pies, sweet potatoes, and green beans.

Timeline

1 Week Ahead
Make cranberry relish
Make pie crusts, freeze
Make herb butter
Make turkey stock
Clean house

Tuesday
Buy turkey
Buy produce
Prepare brine
Set the table

Wednesday
Brine Turkey
Cube bread for stuffing, leave out overnight to "dry out"
Prep vegetables
Take out butter and eggs for baking (they need to be room temp)
Measure dry ingredients for cornbread

Thursday
Make pumpkin pie
Peel and mash potatoes, keep warm in crockpot
Rinse and dry turkey apply butter mixture. Bring to room temp.
Put turkey in oven.
Make roux for gravy
Cook Brussels sprouts
Make cornbread
Prepare stuffing

Nov 15, 2009
QSheba in Home Cooking

Will one habanero ruin my soup?

I personally wouldn't do it, but if you want to try it, let us know how it turns out! :)

Nov 15, 2009
QSheba in Home Cooking

Frozen turkey question

If you're short on fridge space, use a large cooler with a bit of ice to keep the temp around 40 degrees F.

Nov 15, 2009
QSheba in Home Cooking

vege butternut squash soup w/ no stock?

Adding a bit of heavy cream (if not vegan), will also add to the texture/flavor.

Nov 15, 2009
QSheba in Home Cooking

Help-Thanksgiving Veggies/Sides Without an Oven!

Can you bring a crockpot or electric skillet? You can pre-cook a lot of things and keep warm in the crockpot or reheat on the electric skillet. You can do all your prepwork at home too- veggies don't usually take fridge space - or at least are fine to leave out for the day.

A veggie gratin might be ok if you pre-cook and reheat in a micro. Gratins don't usally lose too much flavor/texture in my experience.

If no one has taken sweet potatoes- that's an easy one to do ahead and keep in the crockpot.

The green been casserole is traditional. You could prep the green beans, make a homemade mushroom cream sauce ahead (keep warm in a thermos), and fry some shallots or onions at home and put in an airtight container. The beans can be reheated by running under hot water in the sink (just don't overcook the first time around), sauce can be poured on top (still hot in thermos), and the fried onions sprinkled on top at the last minute.

I love roasted veggies too..but I think they can get soggy when reheated and can lose some of that 'roasted' flavor.

Happy Thanksgiving! :)

Nov 15, 2009
QSheba in Home Cooking