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Cathy N's Profile

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The Single Most Underrated Dish

Never tried this with a Russett but I get the same results with small Yukon Gold potato's by pricking them & microwaving them for 2-3 minutes -- enough so the inside gets par cooked. Then I rub them down with oil and roast them for ~15 minutes to crisp up the skin --- makes all of that wet/wrinkled mw disappear into golden crispyness. BTW: I put them on the shelf in my gas grill when I turn it on to pre-heat for the steak or the oven when I'm cooking indoors. Quick & good!

May 21, 2013
Cathy N in General Topics

Will we ever see pressed corned beef again?

I remember Pressed Ham from those days...sort of in an oval shape but not Pressed Corned Beef. And I don't see it anymore either.....but I didn't like it back then, my brothers did -- which is why my Mom would buy it. She knew better than to put it in my lunch.

Today, most of the "Corned Beef" that you can buy in supermarket deli departments (just like the "Turkey" or "Roast Beef") is pressed or pre-formed meat product. Safeway Primo Taglio or Hormel come to mind. They aren't described as pressed but that's what they are.

Genuine, real corned beef is irregularly shaped and typically has fat running through it....the best stuff is sold hot and is more expensive than the deli dept. stuff.

May 08, 2013
Cathy N in General Topics

Seeking private dining room for ~12, SF

I've had good experiences with Private Dining at Harris Steakhouse, although it's near all of your designated neighborhoods. Old school but great food and service. Here's a link to their private dining rooms: the boardroom and the library are for smaller groups. They try to do 2 seatings each evening but will sell you the room for the night if you need it.

Another Day, Another Random Food Holiday

Thank you for bringing attention to this important holiday. However, it would have been an even better article if you had explained what to do with the Peking Duck once you get it home. I work near Chinatown in SF and see the hanging ducks in the store windows and would love to know how to reheat the duck. Can you purchase the pancakes that accompany it there? Other than how it is served in Chinese restaurants are there other recipes that begin use Peking Duck as an ingredient? I vaguely recall seeing one years ago on some recipe site.

Jan 20, 2012
Cathy N in Features

How to Deal with Backseat Grillers

If you absolutely need to leave the grill, make sure you take your spatula with you and make sure there aren't any other implements left around for him to improvise with.

Jul 14, 2011
Cathy N in Features

S'mores Pop Tarts

Did you try this with mini-marshmallows? A kitchen disaster?

Mar 24, 2011
Cathy N in Recipes

Make Your Own Pop Tarts

The recipes clearly state they're good for two days and each one makes at least 6 pop tarts. You used "kids" implying more than one child. Between you and at least 2 kids that's 3 people times 2 make them, you eat them all over 2 days. "Good" also doesn't mean bad, maybe on day 3 you zap them in MW for ~15 second -- it always gives new life to slightly stale baked goods. You make more on day 3 or 4. Fresh is always best! The preservatives and additives that make Kellogg's Pop Tarts shelf stable and super convenient are what we're all trying to avoid. If the toaster can't melt that frosting enough to make it run, what do you think it does in your gut?

Mar 24, 2011
Cathy N in Features

Irish Coffee

Correction: "Fill the mug with coffee up to 1.5" from the brim, then stir the coffee & whiskey mixture together." The rest is correct.

Feb 23, 2011
Cathy N in Recipes

Irish Coffee

I don't know what this abomination is but it certainly ISN'T Irish Coffee.

Heat a heat proof mug (Irish Coffee Mug, ideal) by either filling it with hot water or flaming a small amount of Irish Whiskey in it. Empty the mug.

Put a shot of Irish Whiskey in the bottom of the mug and stir in sugar to your taste (1-2 teaspoons). Fill the mug up to 1.5" from the brim. Spoon some sweetened, thickened cream to within .5" of the brim, unless you like cleaning up the overflow or having a cream moustache.

Sip the Irish Coffee through the not EVER STIR the cream into the drink. If the whiskey "burns" too much, add more sugar to the next one.

Feb 23, 2011
Cathy N in Recipes

Lobster Salad

WTF??? Please look at Step 4 again and revise. Are you seriously suggesting you only use 1 cup of water and boil it over high heat to REDUCE it to 1 Tablespoon? and in step 5 incorporate 6 Tablespoons of butter into it? Something is seriously wrong.

Just forget step 4, melt the butter, add some tarragon, & lemon juice maybe? An eggless bernaise?

Feb 04, 2011
Cathy N in Recipes

10 Deviled Egg Recipes

Keep it simple! Try using fresh or dried "fines herbs" mixed in with the egg yolks, mayo, dry mustard, & pepper. Once they're piped sprinkle a bit more "fines herbs" over the eggs as a garnish. If you use fresh herbs tarragon, chives, parsley, lemon thyme,...leave the garnish herbs a bit larger. Yummy, beautiful, and simple.

Apr 01, 2010
Cathy N in Features

Recipes You've Never Heard of Outside Your Family

You're all WAY too fancy. My German mother would brown ground beef in butter and add cooked elbow macaroni to it, with MORE butter. She'd let it sit in the frying pan until the noodles on the bottom would get golden brown and stir it. She'd do it a few times so you'd get some crunchy noodles mixed in with the soft. She'd add more butter & salt at the dinner table to hers; I'd add ketchup to mine. I still eat it occasionally but have courageously added some chopped onions & mushrooms to the ground beef. Much more modern:>)!

Oct 14, 2009
Cathy N in Home Cooking

Help, need straightforward special-occasion dining for this Friday! Meat for him, seafood for me

South Park Cafe, the final suggestion on the Chow list posted above by Robert Lauriston, is a quiet and intimate restaurant with great French food: vegetarian, fish, and steak. My husband is a meat and potato's guy too and their steak more than satisfied him, as well as my more adventurous tastes. Highly recommend it and both times we've eaten there, we got reservations for that same day. Also not nearly as pricey as some of the other recommendations.

South Park Cafe
108 South Park, San Francisco, CA 94107