coll's Profile

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I need a veggie suggestion for Easter brunch

Purple yams, do they count?

about 9 hours ago
coll in Home Cooking

I need a veggie suggestion for Easter brunch

I never loved spinach until I started getting it from nearby, I always eat too much this time of year!

about 9 hours ago
coll in Home Cooking

Asparagus season

And rhubarb.

about 12 hours ago
coll in Philadelphia

Asparagus season

I agree 100%, but then again I have lots of farm stands nearby. Unfortunately everything is really late this year, but going for a ride tomorrow and expecting to pull a rabbit out of a hat. Luckily I know one place has fresh spring spinach if I get desperate.

about 14 hours ago
coll in Philadelphia

I need a veggie suggestion for Easter brunch

To me, spinach and asparagus are as spring-y as it gets, and all I ever serve at Easter. Not much else locally available this time of year. I buy fresh from the farm stand, it's all they're selling right now.

Why not creamed spinach or spinach salad with hard boiled eggs, instead of the fallish salad you have planned?

about 14 hours ago
coll in Home Cooking

Would you eat sans bathroom?

I usually ask and they never say no.

about 15 hours ago
coll in Not About Food

Large vs. XL Eggs in recipe...

To me Large and Extra Large are sort of interchangeable. But I run into difficulty when I buy the 18 count cartons, which are medium. In that case, I have learned to throw in an extra egg or risk ruining the dish, especially with pasta and baked goods.

Eggs aren't exactly a size, so there is some leeway to a point.

about 17 hours ago
coll in Home Cooking

Easter Candy 2014 -- your new finds and tried and true faves?

I know not technically Easter, but how could you forget this favorite? It IS a new find, after all these years MIA.

about 22 hours ago
coll in General Topics
1

Thoughts on Italian Reception food

I've had arancini served room temp, and they were fine. Just saying.

No wine? ;-)

1 day ago
coll in Home Cooking

Suggestions for dinner near NYCB Theatre in Westbury (Long Island)

I love unique places like this, and always amazed at Benny himself too. South Shore Restaurant in Patchogue was the same way, the owner was a doll and the tableside Caesar salad etc was a trip. But I'm getting off the subject at hand I guess. So, Bennys gets my vote.

1 day ago
coll in New York State (exc. NYC)

Suggestions for dinner near NYCB Theatre in Westbury (Long Island)

Sort of right down the road, I always think Bennys when I'm in Westbury. http://bennysristorante.com/

1 day ago
coll in New York State (exc. NYC)
2

Do you make mulch in the winter too?

There was WAY more than would have fit in there, even without me along for the ride. I'll probably be having remembrance nightmares tonight now.

Apr 16, 2014
coll in Gardening

Is Anyone Food "Couponing"Anymore?

Our paper used to have a choice of Weds and Sunday, or Saturday and Sunday, besides 7 days. Don't know if they still do that, since the paper also owns our cable company so I get it free online now (no coupons though, but the subscription savings plus not having to throw it all out, much of it unread, is the best deal to me.

Apr 16, 2014
coll in Not About Food

Is Anyone Food "Couponing"Anymore?

Our store flyers have coupons for Friday, Saturday and Sunday only, on meat and vegetables and whatever else loss leaders they are featuring. Usually have to buy $25 more of other groceries.

Apr 16, 2014
coll in Not About Food

Do you make mulch in the winter too?

Yeah that was our "junky" car, one of the old orange station wagons that you used to see around. Got it used, the dealer was hiding it in the back of the lot. Nothing junky about the engine though!

I can't remember exactly how we did it, I think with tarps. It was very traumatic I must say.

Apr 16, 2014
coll in Gardening

Do you make mulch in the winter too?

I tried doing compost on the ground at first and discovered I'm too lazy to remember to toss it all the time. Hence it never composted at all. The bin is better for people like me, I do get a nice compost with tons of worms in it (where they come from I have no idea!)

Many years ago, when my husband was in charge of the garden, we had a major compost pile on the ground in the back. One day while turning it, we found an enormous...more than enormous...colony of either termites or winged ants living inside. We even found the queen, it was like a horror movie. Luckily it was way back in the woods and not near the house. But is was so disgusting that we somehow got it all into our Volvo station wagon and took it to a nearby landfill, then breathed a sigh of relief. So maybe that's part of it too.

Apr 15, 2014
coll in Gardening

New BBQ joint on the North Fork (Wading River)

Growing pains, I guess. Maybe I'll wait until they're open full time.

Apr 15, 2014
coll in New York State (exc. NYC)

Newbie here and loving it!

Welcome! I think you're talking about the Food Quest board? That's new, and different that the other boards. The arrows are for you to vote a response up and down apparently. The check mark designates the best answer.

The rest of the boards you can just hit recommend if you like it but it's not so much like a contest. Recommend is recommended rather than saying "I agree" or "+1", just to make things go quicker.

Apr 14, 2014
coll in Site Talk

3 drinks, up at 3am, why?

That makes sense.

Apr 14, 2014
coll in Not About Food

3 drinks, up at 3am, why?

Is this only with chain pizza, or any type? I eat more pizza than I should every time I get a pie, but can't remember if my dreams were ever affected!

Apr 14, 2014
coll in Not About Food

Foods Without Enemies

To me, the maple syrup is key. Without it, you have nothing.

Apr 13, 2014
coll in General Topics

How can I intensify the lemon flavor in a dish without added so much lemon juice that the dish seems watered down?

They are individual little packets, each is perfect for a 16z bottle of water. That's what I like about them the most.

OK spinning back into space, see you later!

Apr 13, 2014
coll in Home Cooking

Foods Without Enemies

It's the crispiness, if they're made right.

Apr 13, 2014
coll in General Topics

How can I intensify the lemon flavor in a dish without added so much lemon juice that the dish seems watered down?

I am actually sort of happy with the True Lemon, been using it since it first came out. Penzey just isn't in my orbit.

My favorite use is to put a packet in a bottle of plain water, all of a sudden it's palatable. Marinara though, that doesn't compute.

Apr 13, 2014
coll in Home Cooking

How can I intensify the lemon flavor in a dish without added so much lemon juice that the dish seems watered down?

It's freeze dried lemon juice AND zest, I love it in tea. The only thing is, it has a tiny bit of "organic cane" sugar added, but I live with it. Contains soy too, for whatever reason.

Apr 13, 2014
coll in Home Cooking

How can I intensify the lemon flavor in a dish without added so much lemon juice that the dish seems watered down?

I buy different brands but I do look at the ingredients to decide. The one I have now is from Whole Foods, it's called Olave; it's organinc and is made with extra virgin olive oil. Cold pressed, unfiltered, the whole enchilada. Not that any of that is a deal breaker for me, but it seems like a little care went into the manufacturing. So good in salads and marinades.

I am always happy just to find it, I don't think I ever bought the same brand twice. With summer coming up, this bottle will be gone fast, even though it's a decent size.

Apr 13, 2014
coll in Home Cooking
1

scaling up a Frittata from a recipe

I know people that broil, but mostly high volume restaurants. I am obligated to do it as my husband's uncle taught me upon our marriage. I thought it was just him but meanwhile I have found otherwise: This is apparently written in stone in Italy. Awkward, but what can you do?

Apr 13, 2014
coll in Home Cooking

scaling up a Frittata from a recipe

How do you cook the other side then, if you don't flip it? You do have to have strong wrists though.

Traditionally Italian frittata is always flipped onto a plate when the bottom starts to brown, and then slid back into the pan with a lid on for a couple of minutes to fluff up and finish.

Apr 13, 2014
coll in Home Cooking

How can I intensify the lemon flavor in a dish without added so much lemon juice that the dish seems watered down?

Lemon oil is my new favorite.

Apr 13, 2014
coll in Home Cooking

scaling up a Frittata from a recipe

Make sure you don't leave the skillet behind then, it may disappear ;-)

That said, I prefer my frittata closer to room temp than hot.

Apr 13, 2014
coll in Home Cooking