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What's your favorite mushroom?

has anyone tried dubovik mushrooms? apparently Boletus luridus in latin. Bought a bag with all the writing in Cyrillic, so not quite sure what i will do with them.

Apr 05, 2013
j8715 in General Topics

is beef becoming tasteless?

awesome. I especially love the restraint in "pinch of celery seeds".

Now I'm going to have to dig through my mom's old cookbooks (circa 1968) to look at pot roasts.

Mar 29, 2013
j8715 in General Topics

is beef becoming tasteless?

Deckle from the super market, s&p, onion + water was indeed delicious. I was a bit heavy handed with the onion, but still it had a strong beefy taste.

I'm pretty much set with mass hysteria as my answer.

Mar 29, 2013
j8715 in General Topics

is beef becoming tasteless?

No onion. Spartan indeed.

I'm cooking a deckle this way tonight. I always liked my mom's cooked like this (had cloves of garlic poked into the meat rather than onions) and it was probably a bottom round -- the worst cut of beef.

If I posted a steak recipe with all sorts of nonsense dumped on it, there would be an uproar about ruining the taste of the meat. Yet a pot roast is sad and nasty with salt and pepper?

I think I've answered my own question. It is completely psychosomatic. Unless of course my dinner is revolting. . . then I'll have to rerun the recipe without the crockpot.

Mar 28, 2013
j8715 in General Topics

is beef becoming tasteless?

go look at old pot roast or brisket recipes, say from the 50's and 60's.
now look at newer ones.

the older ones probably have: beef, salt + pepper, onions and some water.
the new ones: beef + 30 other things.

Why is this? People developing little kiddie tastes (everything must be sweet)? The proliferation of the crockpot creating washed out tasting meat that needs the extra things to cover for ruining the beef? Or cheapskate ranchers feeding cows junk and selling tasteless meat?

Mar 28, 2013
j8715 in General Topics

How often do you have soup?

the cold 'vegetarian' version isn't borscht. it is chlodnik or holodnik (anglicizes different ways from different languages). I don't know the rules for vegetarians, it usually has dairy added.

to further complicate things, Poles make a number of 'barszcz' dishes that don't even have beets.

Slavic cooking shouldn't be equated with French cooking. There aren't codified recipes, just basic concepts.

Mar 28, 2013
j8715 in General Topics

In need of good stew suggestions

szekely goulash.

http://www.hungaryzin.com/2007/11/szkely-goulash.html

however i think the sour cream is best added by the spoonful right to the bowl, rather than trying to mix it in to the whole goulash.

makes a better looking dish that way too: http://mygastronomy.blogspot.com/2007...

Mar 15, 2013
j8715 in Home Cooking

Best Macaroni and Cheese Recipes

John Thorne's recipe from Simple Cooking is quite good and not fussy.

Mar 08, 2013
j8715 in Home Cooking

bar keeper's friend / ajax / comet

blah. good to know.

i actually kind of like a bit of that chlorine / pool water smell. smells clean. rotten eggs not so much.

Mar 08, 2013
j8715 in Cookware

No! More! Plastic!

plastic pisses me off to no end also. how can something that takes 10,000 years to decompose break in 10 minutes?? lousy scientists and their godless computers. . . .

anyway for the people who want drip coffee (i.e. don't want a moka pot, french press or percolator), may i suggest searching out a coffee biggin. an old graniteware one couldn't be that much and should outlive you.

actually, i looked it up. because they are old, people think they are worth money and are posting them for 98 bucks on ebay?? all look to be unsold though, looks like the market is collapsing.

Mar 07, 2013
j8715 in Cookware

bar keeper's friend / ajax / comet

looking to replace the consistently gunked up soft scrub w/ a powder that will do:

-stainless steels
-enameled stovetop
-horrific corian sink that i swear cottage cheese could stain
-fiberglass tub.

is there one powder to rule them all? does one have benefits over others?

Mar 07, 2013
j8715 in Cookware

Lenten Meals

The correct answer is, as always, pirohy.

the potato, cheese, onion variant.

Feb 15, 2013
j8715 in General Topics

Lenten Meals

I personally think that fish sticks caused the reformation. Historians have other theories. . .

Feb 14, 2013
j8715 in General Topics

Pizza Dough

scaled a bit, then simplified, this is more or less the great John Thorne's recipe:

6.75 oz of water
12 oz of AP flour
1/2 tsp kosher salt
3/4 tsp yeast

this is the only recipe to use. forget this no knead non sense. all that junk does is stick to everything. that pioneer woman website is designed for (or by) children. too many pictures. don't even look at it.

knead as you would any dough.

ferment over night in the fridge in a covered bowl. the dry dough needs a really slow rise for the yeast to do its magic.

stretch into a pizza. this part is a dream, so easy to work with this dough. you can actually work with it in your hands, it just like the guys at your pizza shop!

dress as you see fit, then bake at top of oven on tiles at max temp until it looks done.

then eat the thing. then write JT a nice letter saying how his dough changed your life.

Feb 07, 2013
j8715 in Home Cooking

Bitter chocolate v cocoa powder

Man this redesign is awful. Tis is already kicked back 3 pages. So much for easy.

Anyway it isn't marked Dutch process, just 100 percent cocoa. Since it is Ina stew, I'm guessing not going to matter much.

Dec 10, 2012
j8715 in Home Cooking

What Is This "SIdemeat" And What Do I Do With It?

Did you get it from the 1920's??

I don't think I've ever seen the word "sidemeat" outside of the "Grapes of Wrath"

Dec 10, 2012
j8715 in Home Cooking

Bitter chocolate v cocoa powder

The internet doesn't have an opinion about something?

this cannot be.

Dec 10, 2012
j8715 in Home Cooking

Bitter chocolate v cocoa powder

Considering both are unsweetened, can they be used interchangeably in a stew? I don't bake much (any) sweets, so I really am not familiar with the ingredients.

Dec 09, 2012
j8715 in Home Cooking

Inexpensive Christmas dinner for 8, but NOT turkey

farsumagru

Basically a cheap piece of veal shoulder made into a giant braciole. Might need two veal shoulder steaks, but they aren't expensive. This way, since it isn't stew it doesn't look cheap. Also delicious go for a bread crumb currant almonds cheese stuffing.

Dec 07, 2012
j8715 in Home Cooking

question for non-american folks and food labels.

Is it common for prepared edible products in other countries to tout supposed health benefits?

I, for one, find texts espousing the bowel movements you are going to have after eating yogurt to be in poor taste. Maybe it is just me.

Are Americans uniquely susceptible to this? Do Scotts have labels all over their oatmeal telling them about their cholesterol? Do Spaniards read about their Omega-3's on their canned sardines?

Dec 06, 2012
j8715 in Not About Food

History of Pizza: Italy and America [split from Manhattan]

I'm surprised how many scholars of the history of food and italy happen to use this message board.

Snickering aside, I have a question for the old farts that might happen to post here. What was pizza like in the 1950's (in your specific part of america)? John Thorne once wrote something that mentions 50's pizza (a list of short reviews of restaurants and spots in North Hampton) but he somehow doesn't expound on the subject. What made it memorable? Why did it catch on in america w/ non-italians? Also, if Mr. Thorne happens to read this I mean old fart in the most generous way.

Nov 30, 2012
j8715 in General Topics

Horse Meat Recipes? Pferdefleisch, Cheval

Apulian Horse Braciole:
http://www.ciaprochef.com/apulia/pdf/Recipes_of_Puglia.pdf

A popular chain in America just makes it into sandwiches and puts this sauce on it:
http://www.topsecretrecipes.com/Arbys...

Nov 29, 2012
j8715 in Home Cooking

Flatbread help

pretty sure you are missing at least one ingredient.

Nov 28, 2012
j8715 in Home Cooking

Looking for a ratio-based cookbook

http://www.amazon.com/Ratio-Simple-Be...

I believe this is what you are after. I haven't tried that much from it, but the pie dough is spot on.

Nov 12, 2012
j8715 in General Topics

In search of authentic pierogi recipe

https://docs.google.com/open?id=0B-7uyeIv7ug9WWdpajZyckZBTEE
https://docs.google.com/open?id=0B-7uyeIv7ug9TjVDcG5ULXpqd0k

The internet is a terrible copy and paste machine, so you will probably see the same thing again and again, but you won't see these ones. unless I posted it somewhere else. I might have a recipe without eggs or sour cream, but it isn't scanned. This toughness issue the tasting poland link says sounds like bull to me, the sour cream or eggs makes the dough soft, same as the oil does for that recipe. Other than recipes for strict fasting, I don't think I've seen ones without eggs. I think this authentic pierogi dough stuff is kind of nonsense to begin with, eastern/central european cooking isn't really codified.

Here is one with potatoes to soften the dough: http://www.slovakcooking.com/2010/rec...

Nov 02, 2012
j8715 in Home Cooking

Italian stuff, Eastern Long Island

goya sells them frozen and shelled at least. Not really sure if they are peeled.

Nov 02, 2012
j8715 in New York State (exc. NYC)

Italian stuff, Eastern Long Island

I can't remember if i tried the eggplant. Probably not because I'm a cheapstake and the regular purple ones from NJ are so inexpensive.

Cardoon is ok. I remember reading something about how great Mario Batali thought they were, but they weren't something I would rave about.

The uncured olives no. I don't like the green ones anyway and I don't know if all the work of pitting and curing them would really be worth it.

The favas no. I'm too lazy to peel them. I regret not getting the italian flat beans when I saw them, but I didn't realize what they were.

The prunes no. I would eat them, but the connotation of the word "prune" is too much for my wife. I would have to eat the whole cake or whatever myself.

Forgot in the other list to add cipollini onions on the first list. I'll get around to those sometime, I just need to find a good recipe.

Nov 01, 2012
j8715 in New York State (exc. NYC)

Italian stuff, Eastern Long Island

oh things i never saw living in pennsylvania: those bulbous purple and white sicilian eggplant, cardone/cardoon, fresh (ie uncured) olives. . . maybe fresh favas but now i forget if i ever saw them before moving to LI, maybe fresh, undried prunes but it seems like all the slavs in pennsylvania should have had those.

Nothing that weird, not like sea cucumber weird.

Oct 31, 2012
j8715 in New York State (exc. NYC)

Italian stuff, Eastern Long Island

there are so many of these little shops it is hard to sort the good from the bad and they are all so small I'm sure there is one in patchogue with awesome cannoli and one in bellport with mozz and another in wading river with sausages etc etc. other than going into every single one, i don't know how to sort them out. I haven't been very excited with the restaurants in the area, but they have revived the idea of Neapolitan cooking for me, trends be damned.

Oct 31, 2012
j8715 in New York State (exc. NYC)

Italian stuff, Eastern Long Island

I drive past this place all the time and never go in. I'll have to check it out.

Oct 31, 2012
j8715 in New York State (exc. NYC)