4culiniarians's Profile

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Basic Grilled Pizza Dough

Nice supple pizza dough. Since there's only 2 of us in the household, I reduced the recipe by 1/2. I will reserve the 2nd half of the dough for later in the week. Since I've had plenty of experience with bread and pizza dough construction, I can say this batch of dough feels, as in the description, nice and easy to handle. Should make a tasty grilled pizza!
ADDENDUM: As stated, I am fairly experienced with making breads, pizzas, but the admonition to "Increase speed to medium and mix until dough is smooth and stretches 3 to 4 inches without breaking, about 6 to 10 minutes more." is confusing. This step should be explained more clearly. You don't take it out of the bowl(?)how else is it stretched? I know what a supple dough feels like, and this has worked well for me; although I thought about how a novice baker might read this instruction and try to interpret it. I think it could use a better definition. Today was a day I had to add extra flour to the dough to allow it come together properly. Normally I add more water, not flour to my doughs. I live in a very arid climate, in AZ, except for the monsoon season when it is more humid as it is now. Hope someone can add further clarification to this instruction.

Jun 19, 2012
4culiniarians in Recipes

Poll: Thinking of moving

Hmmm! Been to the Tinderbox? Flag is a college town and they run the gamut of dining places.

Feb 22, 2011
4culiniarians in General Topics

How to Grow Herbs Indoors

Good info - best and honest words about what works and what is a challenge. Some gardening sites don't give the details here. Thanx.

May 07, 2010
4culiniarians in Features

Cream Cheese Pinwheels

Didn't think anyone was paying attention here, so I never posted the crummy results I had with my pricey cookie press. The cookies were made into the thumb print cookies CailleachBeara talks about. My cookie press is a disaster. Belongs in a garage sale. I also noticed that Wms. Sonoma now has a totally different cookie press design in their store. You don't think I'm going to buy it; heck NO. And I did take my complaint to Wms. Sonoma and got Zero, zilch, nothing.

Jan 22, 2010
4culiniarians in Recipes

Cream Cheese Pinwheels

So....if it's too stiff a dough to pipe with a pastry bag, it's got to be difficult with a cookie press? I want to use a pricey cookie press I've had for some time. I'll give it a whirl and let you know how I fare. Wish me luck, I hate the idea of ditching that cookie press; it wasn't cheap.

Dec 18, 2009
4culiniarians in Recipes

The Ventana Room Is Gone - Who's Next? [Tucson, AZ]

Oh boy, ditto from another Valley of the Sun resident. Lowe's Ventana was a cool, high end joint and I've had the pleasure of being there, maybe twice, guess there won't be a third. I concur on the sad lament and love your "adult McDonalds" moniker. Based on all that, I'd rather cook at home. Sad...

4C...

Dec 12, 2009
4culiniarians in Southwest

Tangy Apple and Beet Salad

How many people are you serving? Cut the ingredients in 1/2. I have to do that consistently, since there are only 2 of us, and at our age...we don't eat as much as we used to. (Cause we don't need it!)

Dec 07, 2009
4culiniarians in Recipes

Looking for Japanese herb shiso/perilla in Tucson

ycarlyle213:

Checked out the Joy Asian Mkt. 6261 N. Oracle Rd., (520)531-1121 and didn't find your sought after her "shiso/perilla, but maybe if you give them a call they can say for sure where and if you can find it in town. Thankfully I did get my panko crumbs. They have many frozen things, lots of greenery in the refrigerator section but I may have missed it. The person manning the store, spoke little English, but you might have better luck than I did. Let me know how you fare. They teach sushi making at this market so maybe they have it. Good luck.

Dec 03, 2009
4culiniarians in Southwest

Looking for Japanese herb shiso/perilla in Tucson

Nope, no shiso, but there is an Asian market on Oracle Road that has a good selection of stuff. Unfortunately, I don't remember the name of the shop, but I hope to check it out soon cause I can't find Panko breadcrumbs anywhere else in town. If I learn anything, I'll repost. If you don't hear from me, I learned nothing. Good luck to us both.

Dec 02, 2009
4culiniarians in Southwest

Parfait Amour and Creme de Yvette - what do they taste like and where can I find them (in SF)?

Oh Robert - you mean I got to go to CA to get Creme Yvette??? Let us know when you find it is available.

Gourmet magazine to close

buttertart: Just confirmed that Bon Appetit will not hit my mailbox till December, with the January issue. The BA staff person said it has taken so much time to reconcile the mailing lists; guess she meant Gourmet and Bon Appetit lists. The wheels of commerce turn slowly - please pardon my sarcasm! Guess I'll go out and buy a copy of December's Food and Wine. I really looked forward to the December Gourmet issue.

What to do with too much canned corn--both whole kernal and cream style?

Corn chowder - include your leftover chicken or turkey, killing two birds with one stone. Sorry, couldn't help myself (bad puns)!

Nov 27, 2009
4culiniarians in Home Cooking

How far out of your way do you go for tastier chicken?

FatherK: For a great portion of our 30 odd years in good old Laurel, MD I went to the Amish Market regularly. You make me hungry thinking of their stuff. In order to satisfy my chicken connoisseur, who prefers chicken to turkey, I bought an Empire Kosher (cut up) chicken at Trader Joe's. TJ's isn't too far from me, but I prefer this type bird to the supermarket ones. Baked this Kosher critter for Thanksgiving for my chicken fan. It worked out beautifully. Baked it on high heat for awhile, then lowered the temp covering the pieces with a peach sauce/relish to finish the dish. We no longer live in MD, but in the Southwest, so no Amish market to patronize.

You couldn't be a priest from St. Joe's College in Emmitsburg? Don't mean to be nosy, and you don't need to commit; but sure does make sense based on the distance one would need to travel from the St. Joe's to Laurel. I saw something on TV-Sunday Morning w/Charles Osgood about a priest who teaches cooking and has his own local TV show. Kudos to both of you, your colleagues eat well. Blessings.

Nov 27, 2009
4culiniarians in General Topics

Gourmet magazine to close

Hey Shrink & Kids...Glad to hear I'm not the only one who hasn't seen the December BA issue; AND, it's November 26 already. I'm about to send some words to Conde to find out what's the delay? I bought a 2 year(?) Gourmet renew, just before the news hit the street, and since I didn't want to go to the bother of getting a refund, I thought the Bon Appetit replacement would kick in soon. That was a lousy assumption, wasn't it?

Calling all fellow would-be boulangers: painless, one-pot "Pain Pepin"

Why hadn't I discovered the Pepin recipe earlier, I don't know. I consider myself a rather accomplished cook & baker. Consequently I've tried many of the easy ways to do bread; Lahey, Bittman et. al., but JP's is by far the best. I've made his version of No Kead bread for a couple of times, and his is by far the best recipe, producing the best rise, crumb, crust. Since I don't own a nifty non-stick pan similar to JP's I had to use my small LeCreuset stock pot and the only hazard was my first batch stuck to the pot. Afterwards I mix it quickly in another large bowl, let it rise once and then dump it into the PAM sprayed LeCreuset pot. Stellar results and it is forgiving enough of a recipe that I've tinkered around with it a lot. Here's a photo of the dough on the 1st rise before I dump it in the LC. I still like bread made/kneaded the old way using my faithful Kitchen Aid machine with the dough hook. This recipe is great to accompany soups, spaghetti, stews and great when you are in a hurry.

Nov 16, 2009
4culiniarians in Home Cooking

No-Knead Bread vs Traditional (Kneaded) -- How are they Different?

Grey:
You echo my own "nonchalant" attitude toward bread making. I've stopped fussing and just plow ahead with my bread making endeavors, especially if I get an inspiration. I've used all sorts of liquid, cider, veggie water, water in which apples were cooked, potato water, starter, you never know what I might use, and each change offers a subtle result. I still prefer the NKB to serve with pastas, etc. Kneaded/yeasted bread is still my favorite; don't always want "Holey, Crusty" products so I haven't abandoned my trusty Kitchen Aid mixer with the dough hook. Guess my message to others is be brave and yes, don't worry about wasting a couple of bucks worth of ingredients as you said, there's too much fun to be had. Happy Cooking as I echo Jacques Pepin's program closing remark.

Oct 28, 2009
4culiniarians in Home Cooking

Parfait Amour and Creme de Yvette - what do they taste like and where can I find them (in SF)?

Hey Chow-Folks: Note that Creme Yvette is being re-introduced to the public after going defunct in the 60's. Found the announcement on Page 58-60 of October 2009 Gourmet. BUT, after searching all over the web, I can't seem to find where you can buy it. Are there any drink detectives who can find this new "juice?" Please publish the info here, if you find out. I'd love to buy some. The article mentions Varnish "a proto-speakeasy hidden at the back of the century old sandwich shop Cole's in LA." AND, who is Rob Cooper who is mentioned in the Gourmet piece. Wonder who produces the liqueur? LOL U sleuths out there!

Fall Herb Aioli

Amy:

Sounds cool, will let you know when I throw it together.
4C

Oct 27, 2009
4culiniarians in Recipes

Gourmet magazine to close

Hey FunW...
Do you remember who was the original editor - a gentleman named Ausland(sp?). 68 years is a long time and I don't remember his full name. I used to have those really old issues until space became a storage problem. The oldies went to my local library. Their authors and writing were another thing I enjoyed about the magazine. I have books by Reichl and Colwin who is deceased. They ran Laurie Colwin's obit in the magazine. What a talent, a modern M.F.K. Fisher. The magazine ran a great tribute. I will miss that magazine, its cooking and reading. Ah well!

Gourmet magazine to close

WOW: The news-shock came via comcast and then I couldn't find the news clip again. But... you guys are on top of the stuff. Been a Gourmet subscriber for MANY years, quit a few times, then went back. I almost always found some thing of interest. Donated many old copies to our local library and only have 2009s' left. Found wonderful resources in the magazine (recipes, tools, etc. as I baked my daughter's wedding cake). Wonder what will happen to those of us who still have a couple of years on our subscriptions? I recently bought a copy of Fine Cooking Magazine (Taunton Press?) and found it reasonably satisfying. Lot of questions to be answered - nice to hear someone said Epicurious will sustain??? Got lots of recipes stored there too! Time marches on. Never did think their "professional" food photographs were the best. My husband and I used to critique them. Out of focus, not sharp, flat, no dimension, picky, picky. Thought we could do the photos better. But I'll miss getting it each month. I always enjoyed Ruth Reichl's writing.

Food gifts and sympathy

M...:

You are a fine neighbor, wish you lived next door to us. God bless!

Sep 15, 2009
4culiniarians in Not About Food

If U R Ever in Pottsville, PA

4katy...:

Here's their website: http://www.thegstone.com/ directions and all.
There are other sites, with reviews, but I feel they have stayed consistent in their product for some time. We visit occasionally, April 2009, was our last trip for my mom's burial. Their output is imaginative and consistent, as I said. The last trip previous to that one was at least two years before. It is HIGH END for the area, but still it's relaxed. There is a bar and on some nights their have jazz upstairs. Quite nice! Sorry I can't remember specific meals we've had, but DH and I usually make a point to be there if we are in PA's coal area. As you may know, Pottsville is the Schuylkill county seat and I reckon the lawyers and other semi-professionals support the restaurant. I believe the owners are NOT lacking in culinary credentials. The restaurant is an asset to the community, and I hope it sustains. If you go give me some feedback.

Tell me more about Marrone's in Girardville. Italian is something I love and we are always on the lookout for good places. Since we're 2,000 miles away, it's difficult to keep up to date. The Republican doesn't do restaurant reviews? Best...

Sep 13, 2009
4culiniarians in Pennsylvania

Food gifts and sympathy

Inspiring stuff going on here, guys keep up the GOOD work!!! Any gestures that are heartfelt and caring wouldn't go unnoticed by me. Think about the situation you are aware of, ask questions of anyone involved, if you can, then go with your gut. Better to make your concern known, than do nothing. When there was a recent death in my family, (my mother) - no neighbor, did anything. Those few left in my family are at a distance and (1) family member sent a plant. The plant is still alive, and I appreciated the gesture. I really felt isolated, and the isolation further saddened me. If there was cooking to be done, I did it. Reach out - for life's sake!

Sep 13, 2009
4culiniarians in Not About Food

Tucson, AZ Recommendations?

All of the suggestions are just fine, but if you want high end w/o the fancy atmosphere of Janos try The Dish @ the Rumrunner. DH and I have never been disappointed when we've gone there, always stellar stuff. http://www.dishbistro.com/

4C

Sep 11, 2009
4culiniarians in Southwest

Tucson recommendations...for Sunday or Monday

If you like wine, go to the Rumrunner, wine shop, which is superb, AND in addition there is a restaurant attached called THE DISH. It is my absolute favorite (high end, but not snobby) place to dine. It's small intimate, but imaginative. Check it out http://www.dishbistro.com/. We went there last anniversary and hope to go this year in November. Hope for feedback if you go there. Not sure if they now require reservations, they didn't use to. Good Luck!

4C

Sep 11, 2009
4culiniarians in Southwest

If U R Ever in Pottsville, PA

Got a good recommend for a restaurant in the little burg of Pottsville close to my old home town. If anyone is in Schuylkill County (Pottsville is the county seat), visit Greystone Restaurant. Never in my life did I ever think a restaurant of that caliber would sustain in that podunk town, but it has. Whenever we are back in the "Coal Region," a visit to Greystone is on the menu; I'm sorry pardon the pun. Any more info wanted, just ask.

4C

Sep 11, 2009
4culiniarians in Pennsylvania

Correction: Haagen-Dazs is not being discontinued in Canada

I should have been paying attention; didn't realize this board was exclusive to Canada. Nevertheless, foodies might be interested in what HD or its parent company is/has done to assist in a particular issue of concern to lots of folks in the US, Canada, worldwide. See: http://www.helpthehoneybees.com/ I often make my own ice cream, but when I buy, I purchase HD vanilla, to support that cause. Enjoy the read, if you do care to!

I miss my mom's______dish!

P.S. Just read Uncle Bob's admonition - my mom isn't even gone one year and I'm so glad I spent as much time with her as I did. BUT, I miss her terribly, and the clock is ticking. Thanks Uncle Bob.

Sep 10, 2009
4culiniarians in General Topics

I miss my mom's______dish!

Christmas is coming. The women on my maternal side of the family were accomplished cooks and bakers. Those three gals put together, "meals to die for," and I hate that phrase. Christmas meant ethnic savories, breads, pastries, everything they did at that time made the winter celebrations and family gatherings events to look forward to. Think kolaches, nut rolls. I don't think anything I've made matches what those girls produced, and I've tried! Maybe I've made their work iconic, but I don't think so.

Sep 10, 2009
4culiniarians in General Topics