bushwickgirl's Profile
The best thing your school cafeteria served
Only if you made it in your own kitchen, sweetie!
Things you want to bake
That is a excellent recipe! I think poster rainey made it also at some point last year and wrote about it here.
Beyond that, I'm waiting for strawberries to really come into season and further down the road, blueberries, for anything I can make with them.
We may be having a Memorial Day party here and I think I'd like to do a Hummingbird Cake, as my quest of honor has Southern roots.
Should be fun to see what other posters are baking in this sorta off baking season.
Annisa: Small and lovely, with gorgeous, sexy food...short review
Now that's a very nice touch!
Before movie dinner suggestions for Court near Atlantic
I'm for Queen, My favorite spot for both pre and after movie dinner.
What cookbooks have you bought lately? Springtime edition, part 2
I heartily agree, I have the two you have, A Love Affair with Southern Cooking and Falling...and I'm so glad I bought them.
What cookbooks have you bought lately? Springtime edition, part 2
Oh please do, and it is.
What cookbooks have you bought lately? Springtime edition, part 2
Thank you, Gio. I will check that link out.
What cookbooks have you bought lately? Springtime edition, part 2
Truth be told, I haven't bought any cookbooks in a few months, but I do have a list of newer or recently published books I want, to say nothing of my long list of books that have been out for some time. I appreciate any feedback offered if my choices are worth the pennies or not:
Pasta Italiana: 100 Recipes from Fettuccine to Conchiglie
by Gino D'Acampo
Like I need another pasta book, but it looks good.
Sinfully Easy Delicious Desserts
by Alice Medrich
The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making
by Jennifer May
I really want this one:
Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More
by Maria Speck
And this one:
The Italian Baker, Revised: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies
by Carol Field
Bittersweet: Lessons from My Mother's Kitchen
by Matthew McAllester
Mycophilia: Revelations from the Weird World of Mushrooms
by Eugenia Bone
My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home
Jim Lahey (Author), Rick Flaste (Author)
Tender: A Cook and His Vegetable Patch
by Nigel Slater
The Cheesemonger's Kitchen
by Chester Hastings
The Food, Folklore, and Art of Lowcountry Cooking
by Joseph E. Dabney
buttertart's mention of Paula Peck's seminal "The Art of Fine Baking" caused me to pull my ancient copy out for a reread as well. I see poster pavlova mentioned Warm Bread and Honey Cake; that one is on one of my odd lists as well.
How many fellow Chowhounders are or have been in the biz?
Why sure, Bob, that counts, if for nothing more than the wage rate. ;)
brining dried beans?
I always rinse my beans before using to cut down on the tremendous sodium content of the canned product. Brining dried beans while soaking at home before cooking allows you to control the sodium content.
brining dried beans?
Correct! Ding ding, we have a winner! I'm so glad you brought that up to clarify!
Acidic foods include molasses, so if you're making New England style baked beans, wait til your beans are tender before adding the sweetener.
How many fellow Chowhounders are or have been in the biz?
I was: prep, dishwasher, line cook, baker, culinary school, chef, executive chef. 25 long wonderful years, two two star reviews in the NYT at places where I was chef and based on my menus, from college to my late 40's. I did a little waiting and cocktailing in the early days, but not my cup of tea. Never fast food, but did pizza and deli amongst other venues. I was always well fed and warm. Very warm.
Still wish I could go back. I'd do it again in a heartbeat.
Cinco de Pie-O 5/5/2012
I guess a Rick Bayless and a Pati marathon really would have been a better bet, but who knows what PBS was thinking. Easy enough to modify pizza.
What are you eating for Cinco de Mayo
Oh, baby, that's funny. I had a salami hero if it's any consolation. I really could have gone with with you had.
Anyway, it's over now, but I'm doing beef shoulder steak tacos tomorrow. More mixed signals.
cooking beans, what am I doing wrong
What very recent thread? Would have been nice if you linked it for the OP.
This one, correct? http://chowhound.chow.com/topics/847847#7322194
Saw it, posted to it, even more reason to brine.
Fresh ricotta
White pizza: spoonfuls of ricotta, olive oil, romano, slivers of roasted garlic, spinach, broccoli rabe or broccoli, mozzarella, fresh basil at the end.
cooking beans, what am I doing wrong
It's your beans very possibly, they are old, as in very old, especially if they crack after soaking, or are you boiling them rather than simmering? Just last week, I cooked a cup of Great Northern white beans I've had in my cupboard for TWO YEARS and they were cooked up just fine. Overnight soak in light salt brine, rinsed and simmered with garlic and bay until tender.
I use the quick soak or overnight, doesn't matter, same results.
Are you simmering your beans? Do not boil!
Water might have something to do with it. Hard or soft water can affect outcome. Do some reading about the water in your area and how it affects your cooking.
brining dried beans?
I use it always, it works and there are many posts @ CH about this technique. The beans cook at a regular rate, do not toughen up or never soften. Do a search here for brining beans if you wish. Otherwise, just try it. It adds extra seasoning to your beans and doesn't effect the cooking results.
Here's a thread to get you started: http://chowhound.chow.com/topics/619965#4685160
At their last breath, I tried to save them. Now what?
Works for me, even with elderly taters.
At their last breath, I tried to save them. Now what?
Sure it will, although you may have to drain the potato or pat dry if there's excess moisture. Potato "water," the liquid from boiling potatoes is good to use in place of tap water in a bread formula, but it's not completely necessary.
Here's a recipe from my favorite bread baking website, which includes bacon, sour cream and chives. You could sub scallions:
http://www.thefreshloaf.com/recipes/bakedpotatobread
At their last breath, I tried to save them. Now what?
Potato bread or rolls. What I do with older model potatoes.
What makes your twice baked potatoes extra fabulous?
Chopped sauteed onions, mushrooms, jalapeños, jack and cheddar cheese, sour cream, the aforementioned egg; or chopped blanched broccoli and sauteed mushrooms, plenty of butter, cheddar and sour cream.
The Leftovers That Didn't Make It
I am over the moon with your grandmother's attitude!
The Leftovers That Didn't Make It
Macaroni and cheese, cold, 1 am, in front of the fridge, a fork and me, leaving none for the a.m. or anyone else, sound familiar?
The Leftovers That Didn't Make It
Speaking of bacon, I have to hide it in the freezer. An open package is a et up package.
The Leftovers That Didn't Make It
How long do you think chocolate cake gets to live in my kitchen? In addition to dumplings, meat loaf, corn on the cob, potato salad, any vegetable, cookies, chicken wings, pudding? Olives, cheese, cinnamon buns, meatballs, peanut brittle, popcorn, pork chops?
Hehe, ah, gone.
Tell Me About Your Favorite "Square Meal?"
For all the wonderful things I've eaten in my life, when it gets down to it, it's my mom's meatloaf, with ketchup on top, a baked potato and a nice fresh out of the garden salad. Just that simple. Apple pie for dessert. Is this a square meal? I don't know, but it's certainly a soul meal...
Sweet thread, btw.
