bushwickgirl's Profile

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So what's the average Chowhound's Race / Ethnicity?

Mm, half Irish, half Italian second generation Romulan. And earthlings thought they ate well.

Oct 24, 2013
bushwickgirl in Not About Food
2

Composed Salads - Home Cooking Dish of the Month (August 2013)

Light dusting of sugar? what kind of sugar? Interesting, to say the least.

Aug 09, 2013
bushwickgirl in Home Cooking

Rustic Blueberry Tart

vikimor: read #1 and #3 of the instructions again. The first baking sheet in put into the oven to preheat. The second sheet is used to form the the tart on parchment, then the tart is transferred to the hot sheet to bake. This technique makes it much easier to transfer the formed tart and guarantees a nicely baked crust.

Jul 11, 2013
bushwickgirl in Recipes

Sad News About FoodFuser

I'm very sad to hear of his passing. Fuser was a breath of fresh air here, always on target, witty and informed. I will miss him.

Dec 22, 2012
bushwickgirl in Site Talk

How to Fry Latkes Without Smelling Up the Kitchen

If you don't have a decent range hood, or an outdoor grill, or do but it's resting in 2 feet of snow, simmer 2 cups of water with 1/2 cup white vinegar for 15 minutes, depending on how large your apartment or house is. The vinegar will remove the lingering fried foods odor, and the vinegar odor will dissipate very quickly.

Dec 14, 2012
bushwickgirl in Features

Can you describe your cooking style in three words?

Embrassez. Le. Cuisinier.

Dec 06, 2012
bushwickgirl in Not About Food

How to Restore Your Old Pepper Mill

pdxgastro, I wonder if you had taken the mill to a hardware store with good customer service and searched out a nut or something similar to screw down the top. I have no idea how the nut would get stripped; tightening it down too much? Wouldn't be the most attractive solution but I think it you could find a nut to fit, maybe a nice brass model. I'd also consider contacting the mill manufacturer for a possible spare part. Ah well, next time.

Aug 03, 2012
bushwickgirl in Features

How do you cook shark and dolphin?

I had shark once and don't remember the variety; it was a sizable steak, at least an inch thick and braised in a chunky tomato-garlic sauce with red wine. As scubadoo97 mentioned, it was firm and meaty, not unlike swordfish, and a bit darker in color. The color may have been due to the variety.

Tasty, but never to be repeated.

Jun 25, 2012
bushwickgirl in Home Cooking

How many fellow Chowhounders are or have been in the biz?

Ah, forgot about my bartending, if you want to call it that. Backwoods CT, mid 70's, bar called 3 Guys, beer, shots, shots in beer, steamed clams, pickled eggs, grinders. One day a traveling salesperson stopped in for lunch and wanted a Manhattan. He had to tell me how to make one.

We had a nice pool table though.

Jun 23, 2012
bushwickgirl in Not About Food

Two Chinese Condiments for the Gourmet Home Cook

Not the soy, but the chili sauce can be had from http://www.asiansupermarket365.com/SearchResults.asp?Search=Lao+Gan+Ma+Spicy+Chili+Sauce&Search.x=34&Search.y=10 has the chili sauce.

The only online dealer in HK I could find that would ship it here is http://hk.chopsticks-co.com/en/produc... Apparently it's not (yet) available in the US.

Jun 23, 2012
bushwickgirl in Home Cooking

Funniest Thing a Server Said to You

I applaud your move as well, and I certainly wouldn't fire you.

I realized that it's an occasion that doesn't often come up, and I doubt many servers have ever returned a less than appropriate tip, but I wouldn't fire you for taking a stand.

Jun 11, 2012
bushwickgirl in Not About Food

The best thing your school cafeteria served

Only if you made it in your own kitchen, sweetie!

May 19, 2012
bushwickgirl in General Topics

Things you want to bake

So sweet, just a tiny slice is enough.

May 19, 2012
bushwickgirl in Home Cooking

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.

May 18, 2012
bushwickgirl in Home Cooking

Budget-Friendly Recipes for Ground Chicken, Beef, Pork, and Lamb

I hate to criticize because you know I love you, CHOW, but venison sausage and bison hot dogs are not exactly budget items.

Other than that, that lamb burger looks intriguing.

May 18, 2012
bushwickgirl in Features

Annisa: Small and lovely, with gorgeous, sexy food...short review

Now that's a very nice touch!

May 15, 2012
bushwickgirl in Manhattan

Before movie dinner suggestions for Court near Atlantic

I'm for Queen, My favorite spot for both pre and after movie dinner.

May 12, 2012
bushwickgirl in Outer Boroughs

What cookbooks have you bought lately? Springtime edition, part 2 [OLD]

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.

May 12, 2012
bushwickgirl in Home Cooking

The Pure Flavor of Molasses

I like a little molasses stirred into cold milk; a treat my mom gave me as a child to boost my iron, which molasses was thought to do. I don't know if that's actually true, but it sure beats the ubiquitous glass of chocolate milk!

May 11, 2012
bushwickgirl in Features

What cookbooks have you bought lately? Springtime edition, part 2 [OLD]

Oh please do, and it is.

May 10, 2012
bushwickgirl in Home Cooking

What cookbooks have you bought lately? Springtime edition, part 2 [OLD]

Thank you, Gio. I will check that link out.

May 10, 2012
bushwickgirl in Home Cooking

What cookbooks have you bought lately? Springtime edition, part 2 [OLD]

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--It​s 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.

May 10, 2012
bushwickgirl in Home Cooking

How many fellow Chowhounders are or have been in the biz?

Why sure, Bob, that counts, if for nothing more than the wage rate. ;)

May 10, 2012
bushwickgirl in Not About Food

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.

May 07, 2012
bushwickgirl in Home Cooking

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.

May 07, 2012
bushwickgirl in Home Cooking

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.

May 06, 2012
bushwickgirl in Not About Food

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.

May 05, 2012
bushwickgirl in Home Cooking

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.

May 05, 2012
bushwickgirl in Home Cooking

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/8478...

Saw it, posted to it, even more reason to brine.

May 05, 2012
bushwickgirl in Home Cooking

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.

May 05, 2012
bushwickgirl in Home Cooking