1munchy1's Profile
Nasty, guilty pleasures
Whole Foods, Trader Joes and many Farmer's MArket Cheese Stands sell curds. The Market ones are the best.
Been selling em for years.
Your best cheesecakes, please. (No savory ones!)
Sorry, I loathe amaretto and all things made with it. Could I replace it with another flavoring?
Just all your cheesecakes have nuts, and I hate desserts and bakedd goods with nuts in them. And raisins.
Can any cake recipe be used to make cupcakes?
I don't know, I always end up eating more minis, and eventually eating just about as much, if not more, than if I had a regular cupcake.
For me, I might as well get the regualr sized, unless the bakery only makes minis.
Obscure micro-beers -- is there a store like Galco's to get them at?
Do you mean domestic micro brews, international micro brews (NOT imports, micro brews) or what.
Pie crust in the food processor?
I tried it this weekend. It came out rather well, perhaps slightly too flaky.
I used a combo of mostly butter and shortening (non hydrogenated from WHole Foods) for the fats. Flour, pinch of salt, ice water, little bit of shredded hard English cheese, cracked black pepper.
It was a savory crust for an heirloom tomato tart.
I mostly used the processor, right up to after adding the water. I added the little bit of cheese and pepper with the slight kneading. Chilled for a few hours, rolled out, put in tart pan, chilled again, pre baked till brown.
I wonder how to just lessen the crumbliness, just a bit.
Recipes with Swiss cheese
I like a patty melt or tuna melt with swiss.
Good over pastrami, too.
A BLT with swiss is good.
Swiss on burgers.
Swiss wrapped around a pickle. Well, I like it!
Black forest Ham and swiss panini
A layer of puff pastry, somw swiss, another layer of puff pastry-bake, yum!
Pie crust in the food processor?
FINALLY I can do it...but do I use my kitchenaids dough blade, or the chopping blade?
Five-Flavor Birthday Cake - advice requested
I gotta say, the chocolate will totally drown out the lovely pumpkin flavor.
I would do a two roll cakes.
Make a chocolate genoise and a pumpkin genoise (recipes online...)
Remember to roll them when they are still hot in a powdered sugar covered clean cotton towel.
When they are cool, unroll them and frost a layer for inside.
On the chocolate: Do a thin layer of cooled caramel sauce. then add a layer of marshmellow fluff, or Paula Deen's marshmellow cream cheese frosting from her Red Velevet Cake. Roll back up and chill
On the pumpkin: You can also do a layer of caramel (I like Recchiti's Burnt Sugar caramel), and then top with a cream cheese maple frosting. Roll back up and chill.
The cinnamon, of course is IN the pumpkin genoise.
Serve these side by side on a platter, drizzled with warmed caramel and dusted with powdered sugar.
Fried Green Tomatoes?
My Green Zebra just bit it. I don't know, it looks like a gopher or something chewed the roots, bevause all the leave just died and the stem looks all bumpy.
I have to sadly rip it out, but there are a lot of green little zebra lets-large enough to eat, but not ripe yet.
Any solid fried green tomato recipes?
Any other thing I can do with them?
R.I.P. My beloved green zebra. We hardly knew ye. :(
Can any cake recipe be used to make cupcakes?
I mean, can you just pour any cake batter into cupcake tins and bake them for less time?
I guess I'm leaving out chiffon cakes, bundt cakes and gateau type cakes.
Also, anyone make little cheesecake cupcakes by making tiny graham cracker crust in the cups and tossing cheesecake batter in?
Your best cheesecakes, please. (No savory ones!)
Can I leave the nuts out? I hate nuts...except pine nuts...which I think aren't really nuts.
In Laws coming..any place in Pasadena?
Thanks for all the help. Yesterday, the "friend" changed her mind. There is a parade in Santa Barbara, and now she wants to see that. A relief to my mother in law, who has a writer's picknick or something she wanted to go to.
So, I guess I'll hold all the great suggestions till next time.
Fisherman's House, Channel Islands Harbor; Secret Dining Room - Anyone Ever Tried It?
Or, rather than posting a sort of snyde "google it yourself" to make someone feel bad, a giving selfless person just posted the address, which is, by the way:
2810 Harbor Blvd
Oxnard, CA 93035-3954
(805) 984-3443
Which I got by typing in "THe Fisherman's House", and not "Channel Islands Harbor"
French bistro food in the SVF
Le Petit Chateau in Studio City. On Lankershim. Super French.
In Laws coming..any place in Pasadena?
Mmmmm..
grab a tiger by the tail.
Put a tiger in your tank.
For the tiger tails, Donut Man I must thank!
What about that new Korean Place that opened in Pasadena on the third?
Your best cheesecakes, please. (No savory ones!)
That's what I figured, for the scone crust. Bake it in the pan already, maybe with an egg wash, top it with the batter, top all with the clotted cream and a drizzle of more jam.
With the numerous types of scones and jams, one could do a lot.
Ginger scone ginger cheesecake with lemon curd.
Currant scone crust with regular cheesecake and currant jam on top
Plain scone crust with strawberry Jam and
Gooseberry scone crust...
and on and on!
In Laws coming..any place in Pasadena?
The In-Laws are coming, not their choice, actually-a family firend who invited herself to their house in Santa Barabara for two weeks (and showed up with an unmentioned friend in tow), has decided she wants to see our new house, and thus invited them all down to visit next weekend.
This person, so full of tact, is at least generous when inviting herself- in that she invites a whole bunch of other people to tag along. At least she sort of informed us of their arrival before coming down.
She has decided she also wants to go see the Norton Simon. I, of course, ALREADY have tickets to see G.I. Joe at the Arclight in Sherman Oaks at 2:30, but I think I am to choose one of "those great places you know" for dinner for us all.
Pasadena has me stumped. Any good places I can fill them up with good food before drop-kicking these rude people back on the freeway north?
Afterwards, I'm going to Donut Man to recover. They do not get to go. Donut Man is only for polite people who don't piss me off.
Fisherman's House, Channel Islands Harbor; Secret Dining Room - Anyone Ever Tried It?
Do you have an exact address?
Your best cheesecakes, please. (No savory ones!)
I have gone into a cheesecake phase. I want to make a lot of different ones. I found a book in a local used store called _Cheesecake Madness_ (love the title) and it has my own creative juices flowing.
I must be better at it than I thought, because the pineapple macadamia nut cheesecake I sent up to My father in law's retirement party disappeared in under five minutes, and my mother in law was hollering amazed joyful hollers down the phone line.
What are your favorite inspired personal recipes?
I want to try pumpkin-with maybe a struesel kindsa crust and topping.
Maybe red-bean, or lotus paste!
Definitely my own Oreo.
Ginger? YEs!
I was thinking of maybe, somehow, doing a cheesecake with a scone crust? Clotted cream and jam on top?
Green Tea?
WHite, milk and dark chocolate swirl.
Gimme ideas!
NO CHOCOLATE BACON, PLEASE! I AM SICK OF CHOCOLATE BACON THINGS!
Better than . . .pie?
I hate to say this, but I LIKE the pies at Costco. Especially the Dutch apple
I also like:
Polly's Pies
4 N 20's Strawberry Pie
Jongworld's Pies (lots of them)
I don't think Donut man's fresh peach or strawberry donuts are pie filling-the strawberry one had rather big hunks if not whole berries. But I see the comparison.
Not pie, but one of the best slices of cheesecake I had (hey, it has a CRUST, right?) was at Valley Inn.
I Went to Club 33!! Wow!
I think you can still get on the wating list. IF you have the $$$
your dream birthday cake
I can never make up my mind!
Either:
MIle high chocolate with fudge frosting and burnt carmel between the layers, covered in milk chocolate frosting.
A cake made of big fresh baked chocolate chip cookies with melty chocolate fudge and frosting in between the layers-oozing out because the cookie layers are still warm. Top it with a bit of ginger ice cream. The cookies would have to have dark, milk and white chocolate in there. If you bake them in the bottom of spring form cake pans, you can form them and get them out easily. Or just cake pans. Make a ganache for between the layers.
For me a dream birthday cake would be one I could eat a lot of and not gain an ounce.
Make your favorite for YOU, not your guests. Go triple chocolate if you want!
your dream birthday cake
The Cake Bible has a great white chocolate cake recipe, as well as some good white chocolate frosting or ganache recipes. You could easily incorporate coconut, althout I find it goes better on its own then with white chocolate.
I Went to Club 33!! Wow!
wow, thanks a lot. I found the food better than that, especially the desserts. Plus the service and the special feeling make it taste all the better.
Santoku knives -- are they that great?
Very True! I heart my Dexter Cleaver and my (believe it or not) cutco bird's beak, slicer, and bread knife, as well as my Henkel Chef knife and my Japanese veggie knife.
What I don't heart is trying to find a good sharpening service!
I Went to Club 33!! Wow!
I had planned to go to Disneyland with a Birthday pass. My Husband took the day off to come with me, and he looked very grinny about it. We got to the park in the morning, and he drove right up to the Grand Californian, whispering something to the guard. A valet parked my car. The walk to the park was so short!
He went to the guest relations window and whispered something to the lady there, who gave us free park hopper tickets, took my birthday pass and gave me a cool pin. We both got in free!
We rode a few rides till lunch time. I was famished. My husband took me to New Orleans. I thought we were going to Blue Bayou, and got all excited, 'case I read about the Monte Christo. We stopped before we got there at this little door with some bells and speakers-I never knew it was there. He pressed the buzzer, said our last name when the person "Charlie Brown Adult" mumbled, and we were let into a pretty Foyer with stairs, an elevator, and a nice lady who called someone, then said "go on up." We took the elevator.
Upstairs was an elegant floor. A hostess walked us through a corridor, and to a wonderful room. We had a nice table by the window, and watched all the hot people outside. We got cocktails! And Wine! INside Disney?!
There was an appetizer buffet and killer looking dessert buffet, and I was told to order an entree.
I had monkfish with lobster bisque and potato,, with arugala. My husband ordered lamb chops and polenta. Then they unleased me upon the buffet! Cheese! Potato Borccoli soup in cappuchino cups! Shrimp, Crab and lobster tails! Pastas, salads, fruit, bread, roasted veggies-all divine! I had a glass of Dr Loosen to start, a gewurtz with the entree, which came out cooked perfectly.
Right before I went to mow down the desserts, our wonderful server Brenda brought me a special dessert looking exactly like Mickey's head. It was a mouse Mousse bomb thing. It was amazing.
Promising myself I'd run around the park the rest of the day, I went to the dessert bar, where I sampled mottled white and milk chocolate cigarillos, lemon cream puffs, tiramisu, raspberry mousse, little chocolate cupcakes that ended up being creamy and moussy inside, lemon tart, and some little jelly thing. We split them and all were good. I liked the little cupcakes best. They brought my husband the bill, and I got to keep the pen! I was going to get the Club 33 Mouse ears, but the pen was cool enough for me.
We went out, hit splash mountain, and then hopped to California Adventure.
It was an amazing day.
My husband says he met a vendor through work who is a member, and when this ANGEL of a man heard we were going to Disneyland for my birthday (I set it up ages ago) he offered to get us in with his club benefits.
THANK YOU, WONDERFUL MAN!!!!
