meatn3's Profile
Links To Non COTM Cookbook Report Threads
What a terrific resource!
I'd love to see it "stickied" at the top of the board.
Best Recipes you have ever found on Chowhound Home Cooking board
Thank you! Fig season is approaching and I'm always looking for new recipes. I end up drying a great many so this recipe is very tempting!
Best Recipes you have ever found on Chowhound Home Cooking board
Do you have a link for the chocolate/hazelnut/fig cake? It sounds wonderful!
Problems clicking on a thread
Seems to be changing:
On threads I now see the icon spin for a few moments, then it stops. I try again & the entire (previously read) thread is open.
Boards saved to my profile now seem affected. Twice today I clicked on a saved board, the board name turned grey but nothing happened. Second attempt opened it.
What cookbooks have you bought lately? Springtime edition, part 2
I love Vegetables from Amaranth to Zucchini: The Essential Reference, 500 Recipes and 275 Photographs by Elizabeth Schneider and have never regretted spending the money on it.
It is a fantastic reference. Many of the recipes are more of a suggestion, ie "Chef Abe likes to lightly steam these and then toss with a Caribbean inspired curry sauce and serve over ...". There are also a number of more formal recipes. Since I tend to use cookbooks as inspiration I find the suggestions terrific for brainstorming. This is the first book I look at when using a new to me vegetable!
Interesting food magazine placement
:-D
I frequently see humorous opposites in the subject lines of my e-mail alerts from Groupon, etc.
Recent ones include:
Gourmet coffee beans in the first offer, immediately followed by a deal for teeth whitening.
Cupcakes followed by weight loss boot camp.
Not food related, but my favorite:
Tattoo offer followed by tattoo removal deal.
Aluminium foil is apparently less environmentally friendly than plastic wrap.
Interesting link.
I do try to make responsible choices and this article illustrates how many factors can go into evaluating a product from an environmental point.
Thanks for posting!
Why should I buy tilapia?
It's relatively inexpensive, widely available and mild in flavor (appeals to those with a fear of fish). The wide availability makes it a good choice for TV recipes, many people are not familiar enough with fish to feel comfortable substituting varieties if a specified one is not available.
If you like fish and live where you have fresh options then there are probably many more interesting choices.
Flavored whipped cream ideas
Just a little lemon oil or extract in whipped cream is wonderful with strawberries.
Problems clicking on a thread
Still happening, just happened trying to open this thread.
I think I'll avoid long threads until this is resolved, don't want to slog through pages just to ferret out one new comment.
Jammin' 2012!
Christine Ferber's Strawberry with Black Pepper and Fresh Mint
http://community.cookinglight.com/showthread.php?t=138263
Edit: My post before mentioned the wrong link for this recipe!
This is a three day process, with a brief simmer on the second day. I had seen a suggestion about using grains of paradise instead of black pepper and decided to try it. I used my old pot - partly to avoid the problems of yesterday and because the larger volume required a taller pot.
This was letter perfect with the usual Ferber set. They yield was exactly 4 jelly jars.
The flavor is like the most perfect hard strawberry candy. Fresh, exactly sweet enough with true strawberry flavor. The mint and grains of paradise aren't enough to discern, but somehow amp up the purity of the berry. This is a keeper!
Farm to Fork 2012 [Triangle, NC]
I'm of the same mind. It is easy to behave well when things are good. How one behaves when things are bad shows the true moral compass.
My dollar is a vote and I prefer not to reward appalling behavior.
Jammin' 2012!
I got a later start than I had hoped with the earlier strawberry season. I picked about 8 lbs. of organic berries and started to make up for lost time!
Strawberry Lavender Jam
http://forums.gardenweb.com/forums/load/harvest/msg0602195017582.html
The first recipe was inspired by the large lavender patch just coming into bloom in front of my home. This is the first jam I've made since the end of fig season last summer and the first I made with a new wider pot. Consequently, the new pot (and new stove?) resulted in an overcooked product. Very thick but very delicious. Unfortunately, over cooking led to 1 1/2 jelly jars...I love the combination of strawberry and lavender and plan on making more. I just realized I used half the amount of lavender the recipe called for.
Strawberry with Thai Spices
By Liana Krissof "Canning for a New Generation"
http://books.google.com/books?id=6Mk8NxKxftIC&pg=PT61&lpg=PT61&dq=strawberry+thai+basil+%2B+Liana+Krissoff&source=bl&ots=Jov_7MA1q0&sig=S5t7cMPgyRH6s46LzOX0izYm_-0&hl=en&sa=X&ei=4Fm-T8i7Jar86gHF69xF&ved=0CFsQ6AEwBA#v=onepage&q&f=false
I was tired by the time I finished picking and prepping the berries, so I macerated the berries with the sugar overnight. I halved the recipe due to the quantity of berries I had left. The next day I followed the recipe and ended up with 2 jelly jars of jam. I decided to experiment with adding oil to deal with foaming and added 1 tea. of canola about midway during the cooking. The finished jam still shows signs of foam - better to just skim imo. Later I read that the oil/butter should be added at the beginning.
Overall I am very pleased with the flavor - bright, the fresh herbal tones don't overpower the berries. I'm looking forward to playing with pairings. Should be nice as a glaze for chicken. The flavor is making me wonder what the lovechild of a Banh Mi and a Monte Cristo might be like!
All in all, worth making.
Christine Ferber's Strawberries with Raspberry Juice and Balsamic Vinegar from Mes Confitures
(A copy is on the gardenweb link above)
I used a slightly larger amount of raspberries due to the packaging of the fresh. By the time I ate the too ripe berries the increase was probably 2 oz. I used a 20 year balsamic. Ended up with 3.5 jars. (I need to rethink this new pot...) I loved the flavor when it was warm. I tried it this morning and it was pretty tart. I'll let it mellow a few weeks and try it again. I generally love her combinations. This is the first one that I am not immediately wowed by. Again, could very well be the new pot. With the number of fans of this jam I'm inclined to think the blame is on me. :-)
Today I'll finish up with Ferber's Strawberry with mint (also on Gardenweb link). With the larger amount of berries.
I was very intrigued with a strawberry and maple syrup recipe I saw, but reluctant to invest so much in the quantity of syrup it called for. I might half the recipe...
Jammin' 2012!
I thought it would be fun to have an ongoing discussion of what we are making - jam, jelly, preserve and conserve-wise for the year.
What are you making? What worked or didn't work?
Tips, links to recipes, questions - dive right in!
Problems clicking on a thread
It finally did it again on the "Justin Wilson and other lost cooking shows" thread which I had participated in. I clicked, the title highlighted, but nothing else changed. No icon spinning, no flashing of locations at the bottom left. Waited a few moments, clicked again and it opened with everything expanded.
So to summarize, the only indication is that the title of the thread is highlighted, which changes once I move the mouse to another thread.
Best Chain Breakfast?
Wow - last time I saw one was the late '70's!
Does it still have the "glass" murals of the story of the little boy?
Problems clicking on a thread
I also am using Firefox and Windows 7. I noticed it yesterday a little. I am finding it happening half the time this evening.
No spinning icon...
Farm to Fork 2012 [Triangle, NC]
Thanks for reporting!
Were there many drink options for children?
Did it seem as though the silent auction had expanded?
Burnt plastic in a stainless steel pot [moved from Not about Food board]
Thanks - good point to emphasize!
Burnt plastic in a stainless steel pot [moved from Not about Food board]
Do you have a plumbers torch? Or the more $$ one for crème brûlée?
Take the pot outdoors. Turn it upside down and elevate it over bricks, etc. Turn on the torch and heat the bottom, have something to catch the plastic when it melts off.
The LLAMA is dead. What should I inject and rub him with? Roasted whole over fire.
How did you prepare it?
I so wanted to come, but I seem to have a dark cloud of mechanical breakdowns going on...Next year for sure! Hope it was fantastic and raised lots of money!
Farm to Fork 2012 [Triangle, NC]
I looked on the day of - was refreshing my memory of when it was being held - and it was listed as sold out at that point.
Goldsboro, NC - Quality Dining Recs - HELP!
The Chef & the Farmer in Kinston recently reopened after a fire. They meet all the requirements and then some. The food and service is terrific. Menu items that might sound simplistic are prepared in a way that transcends.
The decor has a bit of hard surfaces, so the noise level gets high at peak service. If that is an issue it is best to go early or late. Reservations would be a good idea.
http://chefandthefarmer.com/
Farm to Fork 2012 [Triangle, NC]
Their website indicated a sold out event - I guess enough people were able to absorb the increase.
I'd love to hear reports and observations!
Good Fresh Seafood in OBX?
Risky Business has two locations, one of which is in Hatteras. Great seafood market! Sometimes they have smoked fish and other prepared items.
http://riskybseafood.com/
Chefs John and Karen Shields leaving Town House (Chilhowie, VA)
Out of our area, but good news reported here by beantowntitletown:
http://chowhound.chow.com/topics/832825#7345296
Easy, savory, transportable pot luck breakfast dish
This is a very tasty savory bread pudding:
http://www.eatingwell.com/recipes/savory_bread_pudding_with_spinach_mushrooms.html
Reheats in microwave just fine.
NC now allows rare burgers!
Hooray!
I'm all for public safety, but the burger policy was just beyond ridiculous. We might need to carry copies of the change to back up the legality our burger orders!
17 year old girl who wants to eat bugs?!
So glad they are boneless, makes preparation so smooth!
;-))
Has anyone taken the class from Nourished Kitchen "Get Cultured! How to ferment anything."?
I've been intrigued with this class for several years. It is a fair chunk of money, but I think a class will move me from thinking to doing.
If you have taken the class I'd love to hear about your experience!
