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How fragile are granite countertops?

.....Very mixed feelings on this subject:

Granite hardness depends on the color as I have been told. The darker the granite, the stronger and more dense the color. If you have lighter counters they need to be watched carefully........having said this I did just purchase a lot of granite and picked a lighter color called wine river.

Wine River is a striated grey/beige color with pieces of garnet (hence the name wine). It is beautiful but I am seeing a few little chips going on. It is heartbreaking.

What I have learned about buying granite is that if you do not feel comfortable with the peole you are dealing with walk away fast. I should have. So watch yourselves when you deal with these people. Crooks......

There are tons of hidden costs to that the greedy jerks will try to get you to pay especially the back splashes, delivery charges, gas surcharge, etc.

My dealer seemingly did not know how to calculate linear feet aparently since this wife told me that I owed them an additional $2000+ for backsplash which equaled to 89 ft however when I and my cabinet guy calculated this cost, we got 6.59 linear feet.

An astonishing difference in price I say READ your contracts, if you feel even the least bit slimmed by the people you are getting your granite from run away fast.....trust your gut. I had a 'horrible' experience and will never own granite again. My sales person and his wife were so slimmy we are still talking about it. Creepy and super strange people.

Apr 02, 2013
rbluvsfood in Cookware

Checkerboard Cookies

I made these wonderful looking cookies a few years back for a cowboy cross state trip which involved a bunch (hundreds) of horseback riders who traveled far to get to our town and were making a pit stop in our part of the state. Our horse group was in charge of feeding these hungry people.

Dessert was part of our horse groups annual fundraiser by us auctioning dessert to these folks and bidding was fun to watch.

Well I made these cookies fresh, but made a few modifications by adding some marachino cherries to the white flour part of the cookie. They looked so special. Got to the auction just as they were beginning and the cookies were still warm and smelled amazing.

To my complete amazement the cookies were such a huge hit that I am pretty sure each cookie brought in over $1.00/ cookie x 60 cookies at least. That was a great income producer for just a few cookies.

I don't know if the cookies were this recipe per say but they are so pretty......sorry to ramble just reminded me of this auction. I can't wait to make these again. They are so easy, fun and quick to make.
I believe I cut my cookies a little bit thicker than the picture shows.

Dec 01, 2012
rbluvsfood in Recipes

Easy Berry Butter Cake

Wow just from the ingredients looks like a keeper in my books.........

Aug 13, 2012
rbluvsfood in Recipes

Coconut milk pudding?

Cookie thanks for this recipe...........can't wait to try it. Looks amazingly refreshing.

Jun 03, 2012
rbluvsfood in Home Cooking

Blue Star Range

Chef we just purchased a Blue Star...really we brought the thing in ourselves to my kitchen and it weighs 670 lbs or so. Wow what an amazing piece of equipment this is.

IMHO Wolf and all the other did not stand a chance when you look at the quality of this thing. It is made like no other brand and here is why.......

B.S. has got cast iron grills, grates, try, etc. instead of STAINLESS STEEL..... Problem with stainless steal we were told is that it looks amazing in the store but once you begin using the stove it will never look the same again.

In other words you can remove all the grates and parts and hose them off outside and they will look like new however with stainless you are stuck with changing colors and scratches.

My BS is all stainless however where it counts it is not and that is the cooking surface. Do not hesitate to own and support a great product with this is.........

Chef I am not BS ing about being a BS owner......... :)

Jun 03, 2012
rbluvsfood in Cookware

No flavor in the taste of meats, pork, poultry

terrier has already hooked me on the idea of making a bunch of phone calls to new places where I can hopefully call our new meat suppliers.......very excited about this idea and thank you for encouraging me to move on. I am heading in this direction. Thank you!!!

Jun 03, 2012
rbluvsfood in General Topics

No flavor in the taste of meats, pork, poultry

:) OK urika you are to funny.......... Yes it is true I am a bit older but not all that much really to loose my taste bud sensations.

I am exceptionally sensitive to flavor changes however since I have rarely ever eatten out and have cooked my foods at home all my life really so flavor changes have a profound impact on me pretty quickly....basically first bite and smell. Basically my family always cooked so I do the same. My kids are very healthy and eat really well however they refuse to eat certain meats now too.

Last tenderloin I made was so bad it smelled like liver so I just threw it on the BQ and turned it into slicing meat. Still the dog ate well that night.

Thank you for reminding me of my age though!! :)

Jun 03, 2012
rbluvsfood in General Topics

No flavor in the taste of meats, pork, poultry

OK then terrier........ I genuinely have to thank you for your clear insight on this very important topic which has had me so confused & frustrated for so long now.

It is true I have also visited Costco in the hope that their Choice or Prime meats would work in my kitchen and they did not. Kind of a liver smell if I recall correctly.

Early in my post what I was meaning to say by less expensive meats with flavor was the price point could be less than $20 per pound not necessarily $3 per pound although it is clear something has gone terribly wrong with our supermarket chains.........

I will be giving all the places you have recommended a call early this week and see what I can find and will post you back once I have attempted to enjoy this product again.

It was not easy in the small town I live in to gingerly encourage the butcher from the local market to hand over the Kobe since all of this product is designated to restaurants these days.

Butcher had to call said restaurant, get permission to sell me the beef and it was a pain and still is so thank you again for the new ideas!!.

Jun 03, 2012
rbluvsfood in General Topics

No flavor in the taste of meats, pork, poultry

I wonder if I was asleep for the last 10 - 20 years while our meats flavor and fat content were systematically destroyed or is it that I have moved to a part of the country that does not realize that their meat supply is terrible? I am covering all meats including beef, chicken and pork.

By changed I mean there is no more flavor, fat or texture in our foods. I have heard from reliable sources that all meats are now being finished (before they are killed) by feeding them extremely poor low quality foods since corn (which used to be fed) has become for expensive.

So I have wanted to ask this question on the internet for years now.....I hope someone can shed some light on the sad situation. It does not matter how long I marinate, BQ, smoke, low heat, vinegar, lemon j., super high heat, etc., a product it still tastes like rubber bands dried up pieces of garbage to me

I know this is not how I grew up. My meats from Philly dripped with indescribable taste of luscious fatty juices and I never gained a pound. I weighed 110 all my life so I never understood the push to kill flavor.

I now have to purchase Kobe beef in order to just try and like meats from the supermarket these days. That costs me a minimum of $19.00 / lb.

I am considering learning how to raise kobe beef and also caribou pork to finally get the real taste of food back in my life. Supermarkets take the lowest bids I think, here in the northwest and we get a bunch of garbage for our money seems like.

Jun 02, 2012
rbluvsfood in General Topics

Tres Leches de Ron con Chocolate (Chocolate Rum Tres Leches Cake)

I just counted a million calories / bite. For anyone who is trying hard to lose weight this would not & should not be your first choice!!!!! OMG.....between the 3 cups of heavy cream, the half & half, and evaporated milk smelling this thing called a cake would make me gain ten pounds. Do people really still eat this way??? Diabetes on the rise and now I know why.....OMG.........

May 02, 2012
rbluvsfood in Recipes

Blue Star Range

Hi everyone. I just purchased a 48" LP with raised griddle and ss back. I am very excited about my purchase, overly, and wanted to share this with you all. I hope it works well but my sense is that it is so straight forward and simply made, that it would be hard for anything to go wrong with this product; and even if something happened to it there would be a pretty simple fix like the ovens of olden days. Simply and efficent. Seems like a great investment.

Apr 23, 2012
rbluvsfood in Cookware

Chiles Rellenos Strata

Um. Has anyone considered the caloric intake of this recipe. Between the sour cream, half and half and bread sign me up for Weight Watcher today. I think I will pass on this recipe simply because of calories even if it tastes like heaven....

Dec 29, 2011
rbluvsfood in Recipes

your dream birthday cake

Yes Souschef I would say that is true.

Dec 28, 2011
rbluvsfood in Home Cooking

your dream birthday cake

One more picture of this cheesecake

Dec 28, 2011
rbluvsfood in Home Cooking

your dream birthday cake

Ok here are some pictures of the cheese cake I made. I cut these up into small pieces.......we have no more left. Double batch went very fast.

Dec 28, 2011
rbluvsfood in Home Cooking

some basic tips on how to cook salmon?

I am also searching for a great salmon recipe. I stumbled onto a restuarant in Portland who's recipe reads like this:

Salmone milanese – a fillet of wild Alaskan king salmon pan roasted and served with a complex sauce of reduced red wine, leeks and cream. The dish is enlivened with a gremolata – a finely chipped mixture of lemon and orange zests, garlic and parsley. Accompanied by brussel sprouts

I thought great but how to go about a recipe? Anyone have any ideas????? Please write me here.

Dec 28, 2011
rbluvsfood in Home Cooking

your dream birthday cake

My version of this cheesecake was utterly wonderful. It was fluffy, airy, light like a marshmallow, held its consistency without falling at all, and was mouthwatering. I did cut back on the lemon (and should have cut back much more so), while adding more cake flour, sugar & vanilla. Each piece of cake had lovely air bubbles trapped inside which made this taste luscious. I think my version of this dish may have been more Polish while the original version was from another region of the world which uses much much less sugar? I don't know.....Happy Holidays........If my Adobe was working I would post a picture or maybe I will take a picture and post it when I figure out why Adobe is not working currently.

Dec 25, 2011
rbluvsfood in Home Cooking

your dream birthday cake

As I think I mentioned in an earlier post, on top of the 1/2 cup of sugar put into the egg whites, you will also need an additional 1/2 cup 'additional' sugar in the batter. If you do not put sugar in the batter this thing tastes like a tart lemon cheese dip thing, not a cheese cake as anyone here may know it. So please add at the least 1/2 cup of additional sugar to this recipe. My cheese cake turned out GREAT. It did not flatten out, it was fluffy, hold its shape, was nice and light brown on top, and never flattened out. Was like biting into a giant light fluffy marshmallow that tastes like cheese. It was great but it took a lot of modification.

Dec 22, 2011
rbluvsfood in Home Cooking

your dream birthday cake

There is a terrible omission or maybe mistake in this recipe. First thing is I don't see ANY SUGAR allowed for your cake recipe. A cake is not a cake without sugar in most countries that I know of. Since I have seen this recipe before (in Poland) I decided to try and make this with many modifications.

I went ahead and added a little over a 1/2 sugar to the base recipe in food processor. I also reduced the lemon a good bit. To much lemon can get a bit.....bitter........! Also I added a great deal more starch in the form of cake flour (about another 3/4 cup or so) and also added powdered sugar to stabilize the egg whites instead of regular sugar. Actually I added half regular sugar and half powder sugar. Added vanilla to the egg whites as well. Seems a few things were left out in translation someplace but the BASIC idea the idea is there. We will see how this turnes about in about 30 mintues or so.

Dec 22, 2011
rbluvsfood in Home Cooking

your dream birthday cake

I have been reading this thread and gaining weight simply reading all the amazingly helpful wonderful ideas and cakes. Wow am I getting the urge to get off my diet train in a hurry. What the heck. This smooth French Cheesecake recipe has thrown me onto the tracks. I am cooking tomorrow!! Darn. And I was doing ok until I read this thread too....... You guys are great!! Love the ideas here. So helpful for those of us struggling with pastry insecurities. Thanks again.

Dec 20, 2011
rbluvsfood in Home Cooking

Strawberry–Cream Cheese Frosting

Can anyone tell me why the frosting is runny? Seems a lot of the recipes posted here need additional directions for those of us who have not attended chef school.

Dec 18, 2011
rbluvsfood in Recipes

Salted Caramel Frosting

Reading all the reviews is making me very apprehensive about making this butter-cream. Comments like carmel needs to be not to warm before adding butter, butter needs to be soft but not to soft, add 1 cup of butter to double the recipe, etc. is taking any fun of making frosting away. I am staying away from this mess.

Dec 18, 2011
rbluvsfood in Recipes

Need a buttercream icing recipe that is simple and classic!

Hi Kelli....tried to go to the pastrychef link but it keeps failing! Any other way to access this website? Tried to do a search briefly and was unsuccessful. Am curious about your buttercream recipe. Thanks.

Mar 13, 2011
rbluvsfood in Home Cooking

Need a buttercream icing recipe that is simple and classic!

This has to be my lucky day. I am almost jumping for joy here at finding this thread & finding all your posts. Can't imagine how unlucky I have been with frostings / icings of all sorts so reading all your posts have inspired me to try again and hopefully find that recipe which makes all the little children love cupcakes again instead of throwing them in the trash when they bite into them, like they have in the past with my frostings..........ugh. Heartbreaking really!!

Mar 13, 2011
rbluvsfood in Home Cooking

Need a buttercream icing recipe that is simple and classic!

Butter I believe this recipe is only understood if you take a course in Chemistry... :) Clearly this works by mainly molecules binding together in some incredibly interesting way as Alton would probably be able to explain. Can't wait to try this out....... drooling here folks.

Mar 13, 2011
rbluvsfood in Home Cooking

Need a buttercream icing recipe that is simple and classic!

jdub1371 I love the fact you took the time to post such a seemingly rare recipe. I have been litterly pulling my hair out trying to find a recipe for cupcakes that would work for my kids, their classroom, that may taste good. After considerable time on the computer, in some books I have, etc. my attempts at making a frosting that tasted nicely seemed impossible. I hope your recipes works for us. Seems like it may......... Thanks so much for your posting.

Mar 13, 2011
rbluvsfood in Home Cooking

Coconut milk pudding?

This Panna Cotta recipe looks simple and delicious! Can't wait to make this. I have also been craving coconut lately.....probably because summer is almost here. Will make this tomorrow. Thanks for the ideas.......

May 09, 2010
rbluvsfood in Home Cooking

Saffron - I need your best recipe!

Hi Sam. These cookies look wonderful!! Thanks for the idea and posting.

May 09, 2010
rbluvsfood in Home Cooking

Need a buttercream icing recipe that is simple and classic!

Jdud this recipe looks amazing. I have been looking for a recipe like this for a really long time. Thanks for being kind enough to share this!!!!

Feb 10, 2010
rbluvsfood in Home Cooking

Henckels Twin Select, Wusthof Grand Prix, Global, MAC or Shun Stainless?

After reading all the comments I have officially thrown away all my Henckel's and other junk chef knives...well given them to friends. I can't wait to begin my quest of finding the perfect knife. Shun is at the top of my list, followed closely by Global and one or two other knives.

Feb 10, 2010
rbluvsfood in Cookware