coll's Profile

Title Last Reply

Combining wheat and chickpea (garbanzo) flours?

I usually buy pure chickpea flour from my Italian place, but last time I found Bob's Red Mill "non gluten" flour at Big Lots which was mostly chickpea but had other things added. I don't see much difference between the two.

about 1 hour ago
coll in Home Cooking

Food that can be packed & eaten 10 hours later?

Peanut butter and jelly on whole wheat is my stand by.

about 12 hours ago
coll in General Topics

Freezing eggplant for future use

I am big on roasting and making something like ratatouille and freezing a lb or two. Live and learn, is my motto! Freezing raw eggplant is not a good thing, no matter the time span.

about 15 hours ago
coll in Home Cooking

The Downside of Sharing Recipes...

People can be funny, but that's the way it goes. At least you got the recipe!

about 16 hours ago
coll in Not About Food

Freezing eggplant for future use

And my advice would be to never freeze raw eggplant, ever, as it turns an ugly dark color that nothing will be able to correct.

about 16 hours ago
coll in Home Cooking

How come my tuna fish never tastes as good as sandwich shops?

Not so worried about the flavor here as the salt content. I'd be pleased to just taste the fish for a change. Isn't that what tuna salad is all about?

about 18 hours ago
coll in General Topics

How come my tuna fish never tastes as good as sandwich shops?

Yes it does, but salt is the last thing that would occur to me. Lots of pepper, a hint of lemon juice and mayo, some chopped celery (which is very salty too) does it for me. But who's to say what others might like?

about 20 hours ago
coll in General Topics

Freezing eggplant for future use

Yes, not raw but breaded and fried I do all the time. They crisp right back up when thawed and baked. I also just go ahead and make the parmigiana, and freeze for an easy future dinner.

about 20 hours ago
coll in Home Cooking

How come my tuna fish never tastes as good as sandwich shops?

I asked for heavy pepper (not too keen on adding salt to canned tuna) and I had to laugh when I saw her do one single shake over the whole sandwich. Oh well, when in Rome....

about 22 hours ago
coll in General Topics

How come my tuna fish never tastes as good as sandwich shops?

We were just out West and out of desperation I ordered my husband a tuna sandwich. So sad that all we tasted was sweet relish, what's up with that? Was there even any actual tuna in there, I couldn't tell. Not what I was expecting, although of course I was out of my element.....

about 23 hours ago
coll in General Topics

How come my tuna fish never tastes as good as sandwich shops?

Ya like a little salt with your salt, do ya? ;-)

1 day ago
coll in General Topics

Differences in terminology

Matzoh pizza is not something I'm familiar with, unfortunately. Do tell! I've heard Massapequa referred to in this way though, if that's what you mean ;-).

But if you ever want to stop for a pie after your ceremononius meal, now you know: Not that they wouldn't understand an order for "pizza" of course. Pie is just the lazy way of ordering it. One less syllable!

1 day ago
coll in Home Cooking

Differences in terminology

If you lived on Long Island, a pie is always understood to be pizza. As I said, I realize it is a regional thing. So if you ever visit our fair region, you are forewarned!

1 day ago
coll in Home Cooking
1

Differences in terminology

And I can't imagine ordering anything but a "pie" or a "regular pie". Saying "a regular pizza" would be odd, whether eating in or out. If you just want one piece, it's a "slice", no further explanation needed. But I understand this is strictly regional.

1 day ago
coll in Home Cooking

ISO the best noodle for lo mein

Twin Marquis is my favorite, for everything in this category. Hard to go wrong.

1 day ago
coll in Greater Boston Area

Moe's Tavern

In NY it's 8AM, although I'm embarrassed that I know that, even though it's professionally....they close at 4AM so you can just take a little snooze.

1 day ago
coll in Food Media & News

I got a small wiener........... :-(

And the 13s are a sign of the end of times! Most I know use 10s but even 8s bring a big profit margin. How greedy can you get?

I've been out of the biz a few years now, but for many moons a hot dog cost the vendor about 35 cents a piece. When you're getting $1, maybe it's an issue, but my customers mostly got $2.50 or more, so it's like highway robbery to downgrade the size. If it's an issue, then raise the price, don't lower the size.

2 days ago
coll in New Jersey

The Downside of Sharing Recipes...

You're telling me! Dad loved my copycat bakery crumbcake and that's all I need to know ;-)

2 days ago
coll in Not About Food
1

The Downside of Sharing Recipes...

The margarine made it better, that much I know. The only other ingredients in the topping are flour and sugar.

With just butter it was greasier for some reason. Since I was going for a certain texture...well I'll stick with half margarine. But if I hadn't grown up with it, I might feel differently.

2 days ago
coll in Not About Food

Is pasta making just time and practice?

When I first got my Atlas machine, I could not do it by myself. My husband had to help by catching the pasta as it came out. After awhile, he didn't want to help anymore and I found I could do it myself. But it's like you need three hands when you first try it.

I also use a recipe that calls for mostly semolina fina along with the flour, as a matter of fact most of the flour gets sprinkled on the Atlas before each pasta sheets goes through. Never tried pure flour for the dough so can't comment on that. Also four eggs minimum. I believe a bit of olive oil in the mix is involved, but I'd have to look it up to be sure. It comes out very tender.

2 days ago
coll in Home Cooking

Moe's Tavern

Oh yeah. But you usually meet the best characters there.

Here's something like I'm talking about
https://www.youtube.com/watch?v=cVnbi...

Aug 30, 2014
coll in Food Media & News

Have you ever used a Pressure Cooker?

I use my 1970s Presto mostly for meats that need long cooking to fall apart, when I don't have time. I did also just buy a giant one with a gauge for pressure canning but haven't gotten around to using that just yet.

Aug 30, 2014
coll in Cookware

The Downside of Sharing Recipes...

I have a recipe I got from a Brooklyn bakery for NY style crumb cake, and it calls for a half lb butter and a half lb margarine in the topping. I figured butter is always better so once time tried using a whole lb of just butter. Edible but much better with the margarine added.

Aug 30, 2014
coll in Not About Food

Tin foil

My grandmother called all refrigerators "Fridgidaires". We were little kids but we knew what she meant.

Aug 29, 2014
coll in Cookware

Cutting board and cross-contamination - Is it a real issue?

That's what aprons are for ;-)

Aug 29, 2014
coll in Cookware

Salt in restaurant food

Kitchen Confidential was written in the last century ;-) like the rest of the population it's not a given that chefs smoke or worse anymore. It's much more of a serious career now.

Had to get that off my chest.

Aug 29, 2014
coll in General Topics

Motel / Buffet Scrambled eggs

I've seen the clear bags in grocery stores, so I know what you mean. Either way, a great convenience item.

And for the record, I find the bagged scrambled eggs to be as good as made from scratch, their biggest benefit being they hold up for hours without changing color and drying out.

Aug 28, 2014
coll in General Topics

Motel / Buffet Scrambled eggs

Yuck to that! I don't mind the refrigerated ones at all myself, saves so much trouble. I wonder if the hotel puts them in the freezer after delivery to extend the life and/or cover their butt?

Aug 28, 2014
coll in General Topics

Motel / Buffet Scrambled eggs

Hard boiled eggs come in refrigerated (most often in a tub) never frozen that I've seen.

Aug 28, 2014
coll in General Topics

Cutting board and cross-contamination - Is it a real issue?

Seven boards that you must replace regularly! Mine are all from the 1970s and 1980s, and I don't plan to replace them anytime soon. Maybe they made them better then?

Aug 28, 2014
coll in Cookware
3