Jay F's Profile
Jay F: Chicken En Saouer? Or however it's spelled? Lost Recipe! I need it!
Hi, Marci -
My computer died in March. I'm kind of enjoying the way Repetitive Strain Injury has exited my life, so I haven't yet bought a new one. I now go to the library, but only infrequently.
However, I can send a copy of the recipe to anyone who looks up my e-mail address at my profile and sends me their street address.
LC cast iron baking dish
I have the large roaster and two au gratins, sizes 20 and 32. I use them for any kind of baked pasta, roasting veg and fish, and making fruit crisps, crumbles, etc. I probably use the 32 cm more than any other piece of LC, including my French ovens.
First apartment - best cookware to purchase
My first big purchases were a set of Le Creuset, some stainless steel bowls, wooden spoons, stuff to make cakes, and a Sabatier chef's knife. I'm still using all but the knife, though I would only purchase a French oven instead of a whole LC set if I were to do it all today.
Staub and Le Creuset vs. Griswold, Wagner, Piqua
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That's one of those ones that swings, n'est-ce pas? If there's one thing I can't stand, it's a moving handle. How do you use one without spilling unless you have three hands?
Pasta sauce with St. Andre
Mine never loses shape, and I routinely leave it out for up to 24 hours before eating it.
Pasta sauce with St. Andre
St. Andre is my favorite eating cheese. I've never used it to make pasta, but I'd leave it out to ripen overnight before using it that way. Also, I wouldn't try to stretch it too far, for fear of losing the somewhat delicate flavor.
Please let us know what you did and how you liked it.
A Birthday Cake for...."ME!"
Thanks for the kind words, Marci.
I got to the store yesterday and realized I need to take a break from chicken. It was one of those days when all I wanted were popsicles (Edy's Fruit Bars, grape and lime) and chips (Kettle Honey Dijon). But I'm going to get back to this testing soon.
America's Test Kitchen has this recipe for Chicken Paprikash. http://www.keyingredient.com/recipes/6979345/chicken-paprikash-americas-test-kitchen/
They brown bone-in pieces with skin on, then remove the skin before doing the rest of the cooking, to avoid that oily red top layer. I thought of doing it that way at one point, but chose skinless/bone-in next time at the store. I think I'll try it
Oh, and my cold completely went away. Paprika Power!
cake step doesn't seem right
>>For years, I had to look up how to boil eggs, but could make a souffle blindfolded.>>
Knowing how easy it was to make a souffle early on in my cooking life gave me the confidence to learn more (and I still couldn't care less about boiling eggs).
Can i swap out shortening for butter in a white cake recipe?
Oh, Sandy, when you are right, you are SO right. Post of the month.
Why do people make a big deal about de-veining shrimp but not lobster?
>>AND I have never seen it done on food shows, instead they serve the tail straight-up, poop chute and all, or cut it up into pieces to be served in lobster salad, lobster rolls, lobster mac n cheese and other lobster abominations.... poop chute and all.<<
Nobody goes to the bathroom on TV. Not even lobsters.
Scored Le Creuset skillet for dirt cheap
Every time I read your headline, Mojave, I think "Why did he use a pizza cutter on his LC?"
Can't Get Staub or Le Creuset Pans Clean? Am I Doing Something Wrong?
I use Seventh Generation unscented, and wash my Le Creuset by hand. When the bottom gets filmy, I scrub a little bit harder, using a Dobie pad. If something gets caked on, I soak the pan with the Seventh Gen and hot water for several hours or overnight. I don't think I've ever used BKF on LC. I didn't know it existed, frankly, until 2009, and I've been using Le Creuset since 1979.
A Birthday Cake for...."ME!"
Mainly, this new recipe, which is in the Fannie Farmer Cookbook, uses considerably more flour for thickening (3 T to 1.5 c. liquid) than the one in the 1973 trade paperback Joy of Cooking (1 t, which I changed to 1 T over the years, to 2 c. liquid). Also, the chicken cooks a bit longer in the Joy recipe, which I think made a difference, too.
Though I liked the Fannie Farmer version more the second day, I would use the Joy recipe with maybe less chicken stock. That'll be my next trial.
Would you move?
I would have pointed to all the available seats for a group of four. Then, if needed, I would tell the guy that no, I don't want to move. I wouldn't have thrown my food in the trash, though. My glaring at the guy would have occurred while pointing out his alternatives.
A Birthday Cake for...."ME!"
Hi, You.
It seems to have gone away already. I made another batch of chicken paprika tonight, this time Fannie Farmer's version--not as good as my standard (Joy of Cooking, 1973). But even if it wasn't perfect, the cooked chicken seems to have done its job.
Things that don't taste like you expected they would...
Epoisses (a French triple creme cheese). The flavor might have been okay, but the texture was this nasty, goopy mess.
A Birthday Cake for...."ME!"
I'm getting a cold today, too. Right nostril only. How strange.
Does the phrase "yuppie food" mean anything to you?
HillJ: <>
I was a boomer even when I was a hippie, and also when I was a yuppie. I'm still a boomer, though I am no longer either of the other things.
As for "yuppie food," if I were planning a yuppie/80s party, I'd use Martha Stewart's ENTERTAINING (1982) as my menu planning guide, decorating my trays with flowers (making sure none is toxic).
A Birthday Cake for...."ME!"
Hi, Sandy. And happy birthday!!!
My favorite cake is Alice Waters' 1-2-3-4 yellow cake. Here's the recipe: http://dinersjournal.blogs.nytimes.com/2009/05/22/on-not-eating-the-batter/
I like it two ways: (1) with whipped cream frosting made with cocoa and sugar or (2) with lemon curd, fruit, and plain whipped cream.
And again, happy birthday.
I thought Le Creuset didn't wear out
LC may be willing to replace it. http://cookware.lecreuset.com/cookware/contactus_10151_-1_20002
Tell Me About Your Favorite "Square Meal?"
I'm going to be making it a lot this winter. Trying new JOC and Fannie Farmer next, so I'll have lots of occasions to try diff. sides.
Do some families really do this?
Growing up, we had a very regular menu. My mother hated to cook until I left for college, and she discovered Julia Child. I never knew anything different, so I had no reason to complain.
Sunday: roast something (meat), instant mashed potatoes, some frozen or canned veg.
Monday: something leftover from Sunday, often croquettes; or else chili.
Tuesday: a pressure-cooked concoction called "casserole," with some kind of meat on the bone, tomato sauce, and rice.
Wednesday: pasta
Thursday: leftover pasta, or steak or fish
Friday: Fish, mac & cheese; or pizza when we got older
Saturday: steak or fish
With each of these meals, we would have "salad," a quarter wedge of iceberg with Kraft Catalina.
Do you serve pasta in bowls or on plates?
Maybe it's a cultural thing. I don't have any idea what size bowl pho would be served in.
I don't own a microwave oven or grill pan, either, but I don't know what I'd do without a food processor or (especially) a Dutch oven.
Do you serve pasta in bowls or on plates?
I used to feel the same way. Then I got a set of shallow, rimmed bowls, and now I don't know how I ever lived without them.
Tell Me About Your Favorite "Square Meal?"
You know, Marci, I'd never eaten it with mashed potatoes until this time, but I found them surprisingly good. They just have to be cooked a little more than I usually do. Lumps, which I normally adore, just don't work here. I love noodles, too, here. I wonder if I'd like cinnamon or brown sugar with them (it does make sense to give them a little more sour cream, now that you mention it).
I'd definitely like a cucumber salad with this meal; I'll try it next time, with dill. Thanks so much for the suggestion.
Tell Me About Your Favorite "Square Meal?"
Hi, Marci -
Normally, it would be some kind of pasta, either Lasagne Bolognese, or when I'm lazy, Cavatappi Bolognese (made Lasagne-style w/Besciamella and Bolognese). Plus a green vegetable done up with raisins, garlic, Balsamic, EVOO, and (a few Italian) pine nuts.
But this month, my Square Meal is Chicken Paprikash, made with thighs, according to the Joy of Cooking recipe from the 1973 trade paperback. However, I am also going to try the recipes in the 1990s Joy and the Fannie Farmer Cookbook. It makes plenty of paprika/sour cream gravy, and I put that on mashed potatoes or egg noodles, and the same green contorno, or else a salad. You need a little something w/vinegar to cut through the thick paprika/sour cream/chicken flavor.
What a nice thread.
Flatware questions
I bought a set of Jasper Morrison's knifeforkspoon 18/10 flatware for a really good price on Amazon in November. I ended up paying $18 per placesetting instead of $52. It's made by Alessi, which is an Italian company. It doesn't say anywhere on any piece of literature or online where it is actually _made_. It may be made in China, I suppose, though I prefer to think it was made in Italy. http://www.amazon.com/Alessi-Knifeforkspoon-5-Piece-Satin-Finish/dp/B005207N1M/ref=sr_1_2?ie=UTF8&qid=1329605317&sr=8-2
I don't have a dishwasher, so I wash it with a Scotch Brite pink sponge, which is their least scratching. The thing is, though, stainless does scratch, no matter how much care you take of it. I'm used to it, though. It may not look perfect, but it looks damned good. But this would be true of any stainless flatware, not just knifeforkspoon.
If you like modern, look at www.fitzsu.com.
