m

msmarm's Profile

Title Last Reply

making truffle salt?

I was looking for a DIY truffle salt recipe, too, and my research says using a microplane zester with truffle mixed with (best possible) fine sea salt at a ratio of about 1:6 to 1:9 is best. Pulse with food processor to blend. The smaller the grated bits are, the more flavor will be released (higher surface area to volume). And since higher heat is the enemy of the volatile aromatic compounds, most uses involve uncooked/low heat applications.

Then there's the quality of the truffle. Truly fresh is optimum. (How do you know if a truffle isn't fresh?? and it's said the truffle should be "in season" and flavor of "fresh" is lost in mere days.) Don't use canned/preserved truffles for this use; frozen may be okay.

Apparently the jarred product can have added flavor extracts and/or synthetic truffle oil?!.

Kind of truffle? Oregon truffles may be cheaper and fresher than imported black winter truffles. Buy from a truffle monger? Have an intimate relationship with a high-end restauranteur?

Have you had success with DIY truffle salt? Share your how-tos?

Jan 02, 2015
msmarm in Home Cooking

In your seasonal culinary garden, what do you grow EVERY year?

Wow. Living in dry "sunny Southern California" all my life, on a hands-in-the-dirt level and other than the printed word, I had no idea of the length one goes to in different climates to have successful home gardens.

Dec 25, 2014
msmarm in Gardening

In your seasonal culinary garden, what do you grow EVERY year?

Don't know what high tunnels are and what is a yard pump?

Dec 24, 2014
msmarm in Gardening

In your seasonal culinary garden, what do you grow EVERY year?

(Maybe share the size of your garden, your average weather conditions, consistent pests like deer, rats, etc.)

I'm in SoCal and have a 20'x20' plot in a community garden about 10 minutes from home. Every year I grow stringless vine beans (fortex), kabocha that vines on a trellis fence (nothing like fresh-picked), sugar snap peas, and occasionally favas, cranberry beans, yellow wax, chard, flageolet beans, loofah (edible/fiberless when under 6").

But... I'm not such a good gardener - not being consistent with staggering plantings, paying attention to companion gardening techniques, fertilizing (seems each plant has different requirements and I get confused and give up), letting basil go to seed rather than keep it pinched, etc.

It's lovely in spring to see little symmetrical groupings of teeny oval, yellow ladybug eggs and larvae (google "ladybug larvae") and new growth everywhere. Not too fond, though, of the abundant rats and evening visits of hoards of bunnies (fencing works only on the ground-based critters - but doesn't work when some unscrupulous person lifts his 5-year-old over the fence to pick your ripening fruit/veg).

The most enjoyment comes from the science project that is nature in the garden.

Dec 22, 2014
msmarm in Gardening

Chow's Thanksgiving Banner Ad Makes Recipe Pages Useless

I'm on Chowhound on a desktop Mac, and the Thanksgiving banner on the bottom is ANNOYING and I hate hate hate it. It takes up space which reduces the page offering, doesn't go away and bounces (horribly distracting, and for the record, this kind of visual can be emotional harmful for someone on the autism spectrum).

Ditto to each comment of unhappiness.

The banner also obscures the red band on the bottom that contains links.

Get rid of the banner!

Nov 13, 2014
msmarm in Site Talk
1

Roasted Spaghetti Squash

Any Chowhound thoughts on using leftover roasted spaghetti squash as a sub for cabbage in homemade okonomiyaki?

Nov 13, 2014
msmarm in Recipes

Spaghetti Squash Cakes

Yes, toasted, sweetened a bit and with a touch of Emme's suggestion of ginger and/or orange zest... might be appealing to children.

Sep 24, 2014
msmarm in Recipes

What's for Dinner #316 - the Hot August Night edition [through August 4, 2014]

Right behind ya. I'll bring dessert.

Aug 06, 2014
msmarm in Home Cooking

need help making mushroom powder

I discovered I'd forgotten about some white button mushrooms in my refrigerator that were cleaned of dirt and wrapped with paper towels that had shriveled and dried whole.

Can I treat them the same as the store-bought dried mushrooms and pulverize as described?

Aug 04, 2014
msmarm in Home Cooking

Momofuku Kirby Cucumber Pickle

Jul 16, 2014
msmarm in Recipes

Fresh Cherry Cobbler

Chris - you said "I modified Emeril’s original by adding cornmeal and a little orange juice to the batter"... Perhaps you mean "I modified Emeril's original by adding cornmeal to the batter and a little orange juice to the filling."

And, now I see that your moniker is "helmut fig newton." Bet there's a story behind that.

Jun 25, 2014
msmarm in Features

Fresh Cherry Cobbler

To Chris Rochelle -- where in the recipe listing is the orange juice added to the batter you mention?

(helmut fig newton?)

Jun 25, 2014
msmarm in Features

The nectar of the Gods, tuna noodle casserole....

Re mcsheridan's mention of cream of celery soup, the Lobster Bisque recipe from the ORIGINAL Hamburger Hamlet (several LA locations owned by Marilyn and Harry Lewis) had cream of celery soup as one of the supporting ingredients. Since the chain was sold, (to cut costs, I'm sure) the recipe was modified, and for those who have a wonderful, visceral memory of that creamy, lobster-chunk, peachy-colored bisque, the altered version (around now for many years) is not even in the same ballpark. A real loss for the older foodies.

May 03, 2014
msmarm in Home Cooking

Your tried and true Cook's illustrated Best recipes.

Boo! thepiggly-wiggly.com page has been taken down.

Mar 28, 2014
msmarm in Home Cooking

Uses for Anchovy Paste (Other than Caesar Dressing)?

Would a bit be good added to guac in place of salt?

Mar 15, 2014
msmarm in Home Cooking

Sweated vs caramelized onions

As a self-described 'peasant cook,' my instinct is always to brown/soften sliced/chopped onions rather than just sweat them - "brown food tastes good." But there must be applications where the sweetness of longer sautéing isn't best...

When do you just sweat the onions and when do you caramelize?

Dec 29, 2013
msmarm in Home Cooking

What Are Your Most and Least Favorite Pasta Shapes?

Not really on topic, but what can rigatoni #24 be Creatively used for?

Haven't done this, but I have a vision of it cooked nearly to al dente, stuffed half way with seasoned ricotta, tightly positioned vertically in a sauce-coated baking dish, filled to the top of the noodle cylinder with frozen/thawed peas, sauce over the top, then mozzarella/Parm, and baked.

Might be a fun meal for kids to make....

What other pasta shapes besides shells can be stuffed - and with what?

Dec 28, 2013
msmarm in General Topics

DO NOT DISCARD THE TURKEY CARCASS(ES)

Lucky pets!

Dec 01, 2013
msmarm in Home Cooking
1

DO NOT DISCARD THE TURKEY CARCASS(ES)

Just curious - other than resulting in a lightly salted broth, is there anything to consider using the carcass if the turkey was brined?

Nov 28, 2013
msmarm in Home Cooking

Roasted Butternut Squash and Pears

re helou -
Having grown kabocha, I discovered that fresh-off-the-vine hard squash carries a HUGE amount of moisture compared to the average store-bought winter squash varieties. When halving and roasting fresh, the kabocha releases lots of water - thank goodness I used a lipped sheet pan.

Roasting store-bought older fruit (who knows how much time it's in storage evaporating its moisture?) requires that I add water to the sheet pan or the result is dry and usable only to chunk up and toss into soup.
When cutting FRESH kabocha into 1" cubes (skin-on), tossing in oil/seasoning and roasting, convection is best since it's so wet, but store-bought cut in 1" chunks tossed in oil/seasoning and roasting conventionally the same amount of time, I ended up with hockey pucks.

I haven't figured out how to choose a moisture-filled store-bought winter squash. Anybody have clues?

Nov 04, 2013
msmarm in Recipes

Cutting/peeling butternut squash

+1!
Then there's, "Oh, Honey, do you have a few minutes to help me in the kitchen?"

Oct 11, 2013
msmarm in Home Cooking

Parmigiano Reggiano v. Pecorino Romano

Chimayo Joe, re odor of vomit..... +1! Didn't realize others had the same reaction.

Oct 04, 2013
msmarm in Cheese

Cutting/peeling butternut squash

Laterally, is there any easy way to peel the zig-zag exterior of uncooked acorn squash?

Or does one just scrape out the cooked meat with a spoon? (Not for fancy get-togethers....)

Oct 04, 2013
msmarm in Home Cooking

Cutting/peeling butternut squash

The few times I've engaged someone in conversation who was taking off husks/silk, they said they'd rather the market toss the tossables than fill their home kitchen garbage cans. They don't realize the value in keeping the ears protected until ready to cook, and I didn't enlighten them....

Oct 04, 2013
msmarm in Home Cooking

Spaghetti Squash Cakes

Suggestions for alternatives to the toasted caraway seeds?

Sep 11, 2013
msmarm in Recipes

Doya Doya Okonomiyaki - Kansai-style Okonomiyaki

Thanks to bulavinaka's comments, when we were in Torrance on a Thursday recently, we made a point of going to Doya Doya for lunch. Although an older Asian couple was at the only other occupied table, we tried to be low key not giving away that we were complete newbies.

We got the basic okonomiyaki, and I didn't know what to do with the kewpie mayonnaise although it was presented with the order. I put the shaved bonito flakes on like the couple across the room did and enjoyed the waving movement from the effect of the hot, steamy pancake.

Watching the couple, I used the flat-edged, cutting metal utensil, then chopsticks. There was enough pancake left over to take home for dinner (served with leftover veges and put the veges to shame).

A really enjoyable experience, we'll absolutely go back when we're anywhere near Torrance.

Is there a place that serves okonomiyaki anywhere near the San Fernando Valley?

Jun 29, 2013
msmarm in Los Angeles Area

Canned Seafood Varieties & Ideas

What are some of your best ways to use refrigerated white anchovies vs either canned, from the deli, or paste?

Jun 21, 2013
msmarm in General Topics

Tapenade

What's a good substitute for Cognac or brandy?

May 20, 2013
msmarm in Recipes

HELP! Craving REAL hot chocolate (thick) and CHURROS!

40ish years ago there was a booth at the early Agoura Ren Pleasure Faire with a machine that extruded dough that dropped into a vat of fry oil. Experiencing those random lengths of churros with a crispy, brown, ridged exterior and tender center tossed in cinnamon sugar, wrapped in wax paper and handed to you steaming was revelation of the senses to remember.

May 09, 2013
msmarm in Los Angeles Area

HELP! Craving REAL hot chocolate (thick) and CHURROS!

Years ago when sons were kids we used to go to that Burrito King from Van Nuys to buy a dozen machaca burritos at a time, some to gorge on, some to freeze. Memories.

May 09, 2013
msmarm in Los Angeles Area