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runwestierun's Profile

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BYO Backyard BBQ... "Bring something to throw on the grill and we'll see you at 7"

I have a specific wording I use if I want guests to bring something. Usually it's spur of the moment, neighbors and close friends, and I'll call and say, "Do you want to share a meal?"

Then we figure out what we have already in our fridges and freezers and put a meal together. It's an easy way to put a lazy hot summer get-together together. We all have a good time and appreciate that no one has to put on the giant party. We usually save those for winter.

Jul 22, 2011
runwestierun in Not About Food

What to call a new menu item? Need your ideas!

What Brontosauruses Eat For Breakfast Salad

Jul 17, 2011
runwestierun in General Topics

Bad Restaurant Names

There was a French restaurant in Minneapolis in the 80's that was part of the Accor hotel group called Tant Pour Tant. It had a takeout deli called Quiche and Fish. We called it "Ish and Shit".

Jul 05, 2011
runwestierun in Not About Food

Restaurant supply grocer in Denver open to the public?

If you are familiar with Cash and Carry, United Grocers or Smart and Final. That's the kind of store I am looking for. The party is in Thornton and I just don't know the area. Anyone know of anything?

Apr 20, 2011
runwestierun in Mountain States

Restaurant supply grocer in Denver open to the public?

Is there a restaurant supply with meat and produce (not just dishes) in the Denver area that is open to the public? I will be cooking for a party of about 125ppl in May and would love to find a place like this to buy supplies in bulk. Anyone have any suggestions?

Apr 18, 2011
runwestierun in Mountain States

Top Chef All-Stars - Ep. #16 (FINAL Finale Pt. 4) - 03/30/11 (Spoilers)

Oh yay!
Happy dance.

Top Chef All-Stars - Ep. #16 (FINAL Finale Pt. 4) - 03/30/11 (Spoilers)

Thanks, Linda! I can't stay up to watch it (I'm on the west coast) i have to be on the road at 3am, so I am so looking forward to the rest of your post. You always make me feel like I've seen it. Thank you very much.

Who eats using sterling silver flatware at home each and every day?

I bought a full set of sterling for 12 this year on eBay. I think the supply of beautiful full sets of silver, old and new, is so great (there's a recession and people need money) and the demand is so weak (most young people getting married do not register for sterling) that the market dictates that the price be very low. When I search for sterling flatware, at any given time there are about 60,000 items for sale on eBay. So really nice stuff, with just a couple exceptions, goes for just above or just below the scrap value. It's insane. I got 6 pieces each of 12 place settings of my pattern for under $2000. I paid $475 a place setting for the exact same stuff in the early 1980's. If you want sterling, this is a good time to buy. I use mine once or twice a week, when we have company. I didn't know I could put it in the dishwasher, thank you for that.

Mar 30, 2011
runwestierun in Not About Food

Cooking for a sick friend - need your help

Tastes change during chemotherapy, and generally they go towards simple bland comfort food. Remember that your goal should be to make the food calorie dense because she will be throwing up so much. Make mashed potatoes with butter and full cream. Don't use pepper. Make macaroni and cheese. Also, for some reason, homemade caramels work well. Here is a good recipe from Epicurious, just don't sprinkle them with salt.

http://www.epicurious.com/recipes/foo...

The thing about the caramels is they have a good amount of fat so they deliver calories but you suck on them slowly so sometimes if everything else makes you throw up, you can keep those down. I have cooked for several people going through chemo and these were the three requested items. Good luck with your cooking.

Edit: I always packaged the mashed potatoes and macaroni and cheese in quite small disposable containers so the patient would be more likely to take one and heat it up. They often said that staring at a whole pot of something would make them gag. If the portion is large it's too daunting when they are at their sickest. If she wants more, she'll heat up another serving.

Mar 30, 2011
runwestierun in Home Cooking

Modernist Cuisine - The Art and Science of Cooking ... less per pound than Parmigiano Reggiano (it is almost 50 lbs)

rworange, it's not velveeta exactly. What it is is processed cheese. Velveeta is processed american cheese.

For the Modernist cuisine method, you choose the cheese, it can be anything. You take it through a 20 minute process involving iota Carrageenan (readily available on the internet) and then you have processed cheese. That means it's a cheese that can be heated to a sauce and it won't break. You don't have to make a bechamel to stabilize it, so you get a cheesier flavor that isn't dulled by flour, and it's a flavor of a cheese you like. You want a perfectly smooth brie+gorgonzola sauce for your macaroni? No problem.

But that's just one example. There is a parametric custard table that tells you how thick your custard will be depending on how many eggs you use and how long you cook it.

There's a quick method for making stock in a pressure cooker. There is a "bulletproof" buerre blanc.

I think it will be an invaluable tool.

Mar 13, 2011
runwestierun in Home Cooking

Worst kitchen screwup.

Bob
You made me laugh out loud!

Mar 12, 2011
runwestierun in Home Cooking

Can someone help me figure out where the 6 T. of butter goes in this recipe? Am I missing something?

Clearly not proofread. Originally I thought to cream the butter with the sugar at the beginning, but I think that's wrong. I would guess adding it (cooled, not hot) to the egg yolk mixture before you fold the whites in. I've never folded in flour and egg whites at the same time. The whole thing's odd. I looked up other champagne cakes and none of them had egg yolks. Also, all of them had champagne. I think that's missing from your recipe because I just don't see 4 yolks being enough liquid for all that. Could that recipe just be plain wrong?

Mar 12, 2011
runwestierun in Home Cooking

Help: Need salad dressing without any vinegar

Evoo
Lemon juice
s+P
minced garlic
powdered mustard
raw egg yolk
minced shallot
tarragon

Mar 12, 2011
runwestierun in Home Cooking

Seeking suggestions for a "congratulations you're divorced" party.

Thank you, you made my day. *blush*

Seeking suggestions for a "congratulations you're divorced" party.

You can still have a party!!

my sourdough starter isnt souring...

I don't cover my starter right away because yeast has to fall in it. The only time I have successfully made a starter from scratch in 3 days, I added 1/4 tsp granulated yeast at the beginning.

Mar 10, 2011
runwestierun in Home Cooking

my sourdough starter isnt souring...

I use sour salt (cirtic acid) when I am baking my bread, not in the starter. That ups the sour taste.

Mar 10, 2011
runwestierun in Home Cooking

Dinner party seating conundrum

I think if you decide to have it in your livingroom tht you should change your menu. I can't think of a single thing that would be harder to eat with one hand than chicken parm.

Mar 10, 2011
runwestierun in Not About Food

Seeking suggestions for a "congratulations you're divorced" party.

Freakin' hilarious!

Seeking suggestions for a "congratulations you're divorced" party.

I don't have a location for you but if there ever was an occasion to serve little cocktail weinies this would be it!

Do you hoard?

I do, but only food, and only when I diet. Weird, huh?

Mar 10, 2011
runwestierun in General Topics

What's so special about pepper?

It's the backbone of American cooking. I think of it like salt, air and water--things we take completely for granted but life would totally suck without them.

Mar 09, 2011
runwestierun in General Topics

Modernist Cuisine - The Art and Science of Cooking ... less per pound than Parmigiano Reggiano (it is almost 50 lbs)

Myrhvold doesn't expect to produce an e-version. It's huge, the photos and graphs are important, and the 6 volumes constantly cross reference each other. My book has been delayed until April but I am still very excited to see it.

Mar 07, 2011
runwestierun in Home Cooking

Taco Bell Pre-90s Was Good - Do You Notice the Difference Now?

I remember Zantigo's cheese chilito, and for a short time after absorption Taco Bell carried it. It was a cheese burrito with just a little meat. I was addicted to them in junior high. Addicted.

Mar 05, 2011
runwestierun in Chains

Dessert Contest

Where did you see crack pie pops?

Mar 05, 2011
runwestierun in Home Cooking

Worst kitchen screwup.

This is not my screwup but I was involved, does that count?

My little 10 year old neighbor girls came to the door and wanted to borrow some vanilla. I had one of those big Costco bottles and they said, "Is that all you have?" I thought they were being funny, so I just laughed and shoved them out the door. Well, they had to go many more places to get enough vanilla to make their cake. They read 2t as 2c. Yep, 2 CUPS of vanilla. Needless to say, it was inedible and about $80.

Mar 05, 2011
runwestierun in Home Cooking

Michael Mina staff unresponsive to foul-mouthed, loud drunk [moved from SF board]

Remember, if someone is drinking their socks off, the restaurant is making alot more money off of them than you. This might motivate complacency.

Mar 05, 2011
runwestierun in Not About Food

The exotic cuisine of...Wisconsin

I saw wild rice mentioned only once, but you don't have to serve it in a soup. You can make a cold wild rice salad with a dijon vinegarette and small tomatoes, artichoke hearts and sweet red pepper.

Mar 05, 2011
runwestierun in Home Cooking

Help me name this weird - but good! - hybrid dish I invented (I think)

No worries. At least you had the guts to ask.

Mar 05, 2011
runwestierun in Home Cooking

Help me name this weird - but good! - hybrid dish I invented (I think)

Calimari

Mar 05, 2011
runwestierun in Home Cooking