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Mock mashed potatoes

Have you read any of the research on resistant starch, retrograded amylose? The positive results for diabetics looks promising. There are many diabetics trying it out with their meters. I am looking into it for gut health, however. I like the results for me.

Of course, I am not talking about starch, but resistant starch, digested differently.

Jul 19, 2014
sedimental in Special Diets

Mock mashed potatoes

I have been experimenting with the ideas and benefits about resistant starch. Cooking the grain al dente, putting it in the fridge, then using it room temp. I really liked using 1/2 cup of cooked and cooled millet, processed in with a cauliflower mash, in the FP. Changed the texture nicely and mellowed out the "cruciferous" taste so it was more "potato esque". Very nice. Some diabetics claim that using resistant starch this way is actually beneficial for their blood sugar. I am not diabetic so YMMV.

Jul 19, 2014
sedimental in Special Diets

Ideas for dessert in a mug??

There are a ton of recipes and ideas for dessert in a mug or cake in a cup, etc.( it is very popular) on Pinterest.

Jul 19, 2014
sedimental in Home Cooking
1

Almost half of the world prefers instant coffee

I sometimes drink Folgers instant Decaf when I go off most caffeine. Supposedly, it has the lowest. I also sometimes drink Pero. I just like to switch up my mornings and not fall into habits.

Jul 19, 2014
sedimental in Food Media & News

What to do with pandan leaves?

I use them in coconut milk dishes like coconut rice, coconut ice cream and curries. I also like to keep some coconut milk flavored with pandan leaves in the fridge for using in drinks (cocktails and iced teas). I like a black tea, chai spices with pandan coconut milk over ice! So good.

I have been wanting to make a pandan cake, but haven't yet.

Jul 17, 2014
sedimental in Home Cooking

A Discussion on Vinegar

I always have an abundance of fresh herbs in my garden, so I make a lot of herbed vinegars. I use plain white, red wine and rice vinegars for these, mostly. So easy and fun to play with. White vinegar with onion chive and tarragon, red wine with basil and Greek oregano, rice wine with summer savory are my staples, then I experiment from there.

I use them all the time, especially good as a finishing splash in soups, stews, over roasted and grilled vegetables. I make gastriques frequently....and also like to splash some over specialty sausages and cabbage.

Jul 17, 2014
sedimental in Home Cooking

ISO ideas for boneless beef short ribs from Costco

Do you use a pressure cooker?

I prefer any type of rib in the pressure cooker as they come out perfectly tender. I use mine for many different rib dishes. I have used this one, too:

http://www.cooksillustrated.com/recip...

I often cook them in the pressure cooker with a rub, then throw them on the grill and sauce.

Jul 16, 2014
sedimental in Home Cooking

Wha do you put in your brown baggie?

I switch between big salads, homemade soups, vegetarian sandwiches, bento box, and protein smoothies. I like a variety and it will also vary depending upon what is in the fridge.
To be prepared for rush mornings, I tend to keep: hard boiled eggs, a gallon bag of prepped veg, herbal tea in jars, protein smoothie mix, various veg spreads/dips and homemade pita or crackers and various jars of quick pickles ( cuc's, daikon, carrot, zuc's). Easy to grab and go/ mix and match.

Jul 16, 2014
sedimental in Home Cooking

Salad combinations for everyday...

I cook a lot of vietnamese dishes. In the summer I make a vietnamese style salad with mixed greens, lots of fresh herbs (mint, cilantro, thai basil) cucumbers, green onion. Toss with vietnamese table sauce and a small amount of (cold) long rice noodles. Top with protein of choice.

My favorite quick table sauce is lime, fish sauce, rice vine vinegar, sugar and chili sauce (like sambal oeleke) chopped garlic in a jar, shake before using and keeps in the fridge all week.

It's a riff on a bun cha... but more salad greens! Very flexible.

Jul 16, 2014
sedimental in Home Cooking

where to buy vintage silverplate

I went to an outdoor " vintage garden party" recently and they used these: http://www.webstaurantstore.com/silve...

I thought they looked and felt so much better than other plastic flatware.

Jul 13, 2014
sedimental in Cookware

What's your favorite way to cook?

Lol.

My dogs know what "ooops" means!

Jul 12, 2014
sedimental in Not About Food

Obama cuts the line at Franklin BBQ in Austin

I think that world leaders get a pass. They can go first. They have enough problems.

Jul 12, 2014
sedimental in Food Media & News
11

Serious Pie and Biscuits - Serious Questions

The wild mushroom pizza is my favorite pizza...ever. Especially when they have hen of the woods mushrooms.I don't care for seafood on my pizza.

The crust is what sets Serious Pie apart from all the other good pizza around ( and there is a lot of good pizza around). It is noticeably different. If you don't care much for that particular crust, or think of the crust as more of a vehicle for toppings.... then you might not find it so fabulous. Different strokes. I have the exact same woodfire oven as they do, use the same wood, I import my flour...and I can't get the same hydration level and crust texture as they do.

I am tall so I have never considered the seating an issue. Although, I really would prefer individual tables.

Jul 12, 2014
sedimental in Greater Seattle

5 Days in Seattle in July/August

The Edgewater also has a nice lounge with those big picture windows... And very decent cocktails :)

Jul 12, 2014
sedimental in Greater Seattle

What's your favorite way to cook?

I have an indoor kitchen and an outdoor kitchen. I use them both most of the year.

When I cook indoors, TV is on, iPad is running, wine in hand, dish full of soapy water to clean as I go. Plating is done in the kitchen, by me, for the two of us.

When I cook outdoors, wine in hand (a theme?) music on the iPod, iPad is running, the sink is kept clear (and trays are stacked instead) to take in for the dishwasher, fire pit or wood fire oven going, food is set out on the bar for self service.

The pets are the only ones welcomed underfoot when I am in the middle of cooking. They do a really good job of keeping the floors clean, both inside and outside!

Jul 12, 2014
sedimental in Not About Food

Obama cuts the line at Franklin BBQ in Austin

Yup. That is what I do, whenever a President, Royal, or Dictator cuts me in line....I yell...." HEY......NO CUTS!". The nerve of some world leaders. They have no class ;)

Jul 12, 2014
sedimental in Food Media & News
6

One Night in Seattle Before a Cruise

Hey, Philly Ray! I will be staying in Philly for one day and night in September....maybe you can give me a few good tips when I post the same on the Philly board ;)

Seattle, for limited time: Matts in the Market is nice, the Pink Door has a rooftop style patio, there is a nice wine shop at the front of the market to pick up a PNW bottle for your hotel room (I encourage folks to get a nice loaf at the bakery there and some cheeses for your room, if you like that). Taste some micro brews and coffee as well!

Tourists like to go to the first Starbucks at the market (if only to say they went there) and they also like to visit the first, original Sur la Table store (funky and piled high with kitchen stuff). The tea and spice shop is fun there too (pike place teas and spices are easy, "pack able" little souvenirs to take home).

Lots of various Asian folks living and working in Seattle (not sure if that is the case in Philly?) so the rec for the international district is a good one. Fun shopping and interesting eating.

Down by the water, try the " great wheel" for the view. Riding the Ducks (land/ water vehicle) is fun, especially for kids and gives the tourist an overall city experience.

Pioneer Square, the underground tour, Salumi (Batali family) and the funky, historic sights, lots of quirky places to graze.....

Of course, you can't do it all in a day, if you want fine dining recs (wonderful places) there are plenty of threads on that, but it takes up a chunk of time too.

Have fun!

Jul 12, 2014
sedimental in Greater Seattle

Tipping during happy hour

In my real life, I have never experienced anyone discussing tipping to this degree (or caring so passionately about it).

I go for happy hour more than for a dinner. I don't care much about the price difference, it is more about what fits into my schedule and lifestyle. I tip about 20 percent on the total bill, more if something was terrific (unless I only order a drink). The standard amount "per drink" at a bar where I live is a buck per drink, unless you are camping at the bar, then leave more. This standard would be more perhaps in NY or LA, I try to be knowledgable about customs where I travel.

I don't use coupons. I don't have angst over how much my server makes. I don't wrap up my self esteem in over or under tipping. I don't worry about the "why's and how's" of the costs of happy hour menu vs dinner menu vs luch menu. My social circle is older, professional people and I don't think any of them spend time thinking about all of this much.

Jul 12, 2014
sedimental in Not About Food

Much more than crab cakes

I like to make vietnamese spring rolls with crab, lots of fresh vegetables and a light table sauce with soy, fish sauce and shallots.

Jul 11, 2014
sedimental in Home Cooking

HELP!! Extremely picky eaters, out of dinner options!!

You might try searching for copy cat recipes for dishes you like in chain restaurants. Often chain food is low in vegetables, high on flavor. Just search " copycat recipes" in google. They will have a variety of recipes from Olive Garden, Panera Bread,Chilli's, Bonefish Grill, the Cheescake factory, etc. I make things from copycat sites when I know I have someone over for dinner that is not "food adventurous" and it always pleases them!

I made the Bonefish Grill Bang Bang Shrimp (just the sauce) for tonight's appetizer tray (it is delicious)!

Jul 11, 2014
sedimental in Home Cooking
1

Summer Entertaining--No Grill, No Oven

Make a bun! Vietnamese noodle salad.

I like a bun with lots of mixed greens and herbs dressed with traditional table sauce, a layer of cool rice noodles, then topped with a nice piece of fish or marinated meat. More sauce for the top. One big dish per person, chopsticks.....add a nice summer cocktail and everyone stays cool :)

Jul 11, 2014
sedimental in Home Cooking

How do I know if my home-bottled elderflower syrup is fermenting?

It will show tiny bubbles around the outside rim at at the top of the glass if it is actively fermenting. If you think it might be pre fermenting (before bubbles) You need to get it cold to stop the process before the sugar is converted. A little ferment won't hurt it (it's good for you) but it will be noticeable if you don't slow it with cold.

Jul 04, 2014
sedimental in General Topics
1

What wines to pair with wedding brunch?

I am not sure where you are going to find anything drinkable at that price range. I buy cases of wines for 3.99 per bottle for summer Sangria ( reds and whites).

I don't even like Cooks or Andres in orange juice. I think it has a metallic aftertaste. I use Korbel for mixing, you might get it close to your range by the case.

Have you thought about maybe just making a white sangria instead of offering white wine? Very festive. Most people enjoy a good (not too sweet) sangria in the summer. Personally, I would rather drink that with brunch than a $3.00 wine.

Jun 20, 2014
sedimental in Wine
1

The "California wines can't age" notion

I don't know if you can see the fill line on this '73, but it is right at the top neck.

Inglenook used great corks.

I thought I was out of it, then found some in a mixed case. I probably have about 5 bottles left :(

It still tastes perfect with a nice steak dinner.

Jun 20, 2014
sedimental in Wine

Bellingham's Rock & Rye

Thanks for the detailed review! Looks great.

Do they have a decent wine list?
Or is it all mixed drinks focused?

Jun 20, 2014
sedimental in Pacific Northwest

The "California wines can't age" notion

I have never met anyone that believes very good CA wines can't age. Even just "good" CA wines can age.
I regularly drink 40 year old CA wines from my cellar, everything from Grace Family, Cutrer, Ridge, Dunn, Stags Leap, BV, etc....to Inglenook Charbono :)

Some not made as well can get a bit flat or dulled, but the flavors are all there -and they are still smooth, beautiful wines. The wines from the 70's tend to be the ones that are more hit and miss right now...the 80's are still strong.

Also, the corks from the 70's and 80's are not holding up, more than the wine itself losing it.

Jun 20, 2014
sedimental in Wine
1

Questions about wine lists

It is pretty funny to bring in a really nice wine....pay a corkage fee (that is almost the same as the price on the bottle!!!)...and leave the price tag on the wine. I have really had some great comments!

...and yes, I make sure they don't have the same vintage year available from the wine list, out of courtesy. The photo is a 1982 Ch. La Tour with the price tag of 85 bucks :)

Jun 17, 2014
sedimental in Wine

Millennial Dining Trends: What Have You Noticed?

Wow. Ain't that the truth?
....and, IMO, thank goodness for that!

Jun 17, 2014
sedimental in Not About Food
1

Does preparing for a dinner party keep you from entertaining?

I used to be like that. I rarely do formal dinner parties anymore, in the traditional definition of a dinner party. They are a lot more work.

I entertain a lot though. They are casual in feeling, even if seated at the dining table on china. I got over my anxiety about having everything perfect in my 40's when I realized that no one really cared about the minutiae (as I did).

My dinners now are relaxing, guest focused and casual. Everything from pot lucks to BBQ outside to plated dishes- but all are relaxed.

I switched from "me focused" to "guest focused" by figuring out what made me more comfortable in other peoples homes. I decided it wasn't about how clean and tidy the house looked or how perfect the food was. It was more about the food style, music, cocktails, candles, flowers, and "flow" of conversation. Having a haggard host knocking themselves out to get a perfect dinner to me ....was decidedly NOT relaxing and welcoming!

Jun 17, 2014
sedimental in Not About Food
4

Millennial Dining Trends: What Have You Noticed?

Interesting.

I see the same things in the business environment with employees. As a boomer, it is a tough adjustment.....but adjust we all must do!

Jun 17, 2014
sedimental in Not About Food