Cliocooks's Profile
But you'll love it the way I cook it!
I'm not certain, but I think the name "gumbo" actually derives from a name for okra. I can't remember which African language it comes from.
But you'll love it the way I cook it!
I've been hearing "it's good fried" ever since I can remember; sorry, but it just doesn't work for me.
But you'll love it the way I cook it!
I can't remember where I saw this--one of the Food Network shows, I think. Try roasting radishes. I don't like them normally, but roasted they are indeed very good.
But you'll love it the way I cook it!
Take it from a confirmed okra-phobe. I'll still know it's there . I also understand that gumbo by definition has okra, so I absolutely don't object to its presence and I don't expect anyone to make it okraless. I just don't order gumbo.
Egg Slicer?
Thanks, Leepa, I may try that next time. I'm trying to visualize what you ended up with. Mostly smooth, with some larger bits of white to give texture? I like the grated because it's fairly smooth, and pretty much what my mother made, though she chopped the eggs by hand. I tend not to like the kind of egg salad restaurants often make, with big (1/2-inch) pieces of egg in a liquidy base.
Egg Slicer?
I think I bought mine at Bed, Bath, and Beyond as well---probably four or five years ago. It's all-metal, quite heavy, and labeled Hoffritz. It's served me well for eggs, mushrooms, and I think strawberries once or twice.
On another note, I'm interested to learn from this thread that other people grate eggs for egg salad. I thought I was the only one that did that!
How to make an egg patty?
I have done this successfully using a pyrex custard cup. I have some straight-sided ones, but the traditional sloped-side ones work too. I just whisk the egg as though about to scramble it, then pour it in the lightly oiled or buttered custard cup, then microwave it. You'll have to experiment with power level and time. If you want something more like a poached egg, then put it in the custard cup without whisking. Again you'll need to experiment to get the cooking time just right.
celery recipes
I start lots of dishes by sauteeing onion and celery; for that purpose it doesn't matter if it's a bit limp.
There's a good celery soup recipe in Jacques Pepin's new book--very simple, but satisfying if you like celery, which I do.
Southern Food Historians/CHs? Why Baking Powder Trumps Yeast in the South's Most Common Breads?
Irish emigration did indeed mostly come from rural areas. That was true both before and after the Famine. Before the Famine Irish immigrants were more likely to settle in rural areas; during the Famine and after they tended to go to urban areas, as PaulJ has quoted above, Not sure how relevant any of this is to the bread discussion. To the extent that a large proportion of the Famine-era migrants came from potato-dependent areas, they wouldn't have been bread-eaters anyway. On the other hand, the highest emigration rates were from the later nineteenth century. I would have to check my facts on this, but by that time I would think bread (soda bread in particular) was becoming a somewhat more common staple even in the historically potato-dependent regions. Rising standards of living after the Famine woudl probably have meant more people could buy wheat from the regions that grew it.
Graduation Dinner in Buffalo
Olivers is excellent. it's quite pricey, though! There's also Rue Franklin, downtown.
Graduation Dinner in Buffalo
We haven't been to Black and Blue so I can't really compare. If you want steak, the Buffalo Chophouse (downtown) is very well-regarded--but again we haven't tried it.
We had a very good meal recently at Sonoma Grille on Main Street in Snyder. Another Main Street option is Shango, which is Cajun-influenced but not entirely Cajun. A very good downtown option is Bacchus. Another favorite is Hutch's--but then again that might be more expensive.
Graduation Dinner in Buffalo
Where will you be for the graduation? Since you were looking at Black and Blue I'm thinking you'll be at UB? Are you looking for a restaurant nearby?
where to get coffee (and what brand) if you're on a budget?
Our standard "house coffee" is 'Chock full o' nuts" I made it our regular brand after noticing that when I served it people consistently complimented the coffee. I do know it's not high-end, but it's reasonably priced and serves us well.
Looking for simple scone recipe
I've had very good luck with the buttermilk scones recipe from a blog called "the dinner files." Last time I made the full batch to the point of cutting the butter into the dry ingredients. I split that in half. I added the buttermilk to half and baked, then froze the other half to bake another time. My idea is to have a sort of homemade scone mix on hand, but as I haven't tried the second batch yet, I can't be sure it'll work.
Need recipes for canned sardines
I am a sardines-on-crackers person, myself, but it occurs to me that you could try slicing a cucumber and using the rounds as "crackers." I would just put the sardines on the cucumbers--skin, tails, bones, and all--but you could of course mush them up with some mayo and scallions or something.
Hell has frozen over...I think I'm fooded out
My grandmother, who was born in Indiana in 1890, always said "mangoes" for green peppers. Never encountered it anywhere else until I posted something on Chowhound a year or so ago, and learned it is fairly common. Interesting to see it pop up again on this thread.
Buffalo for Springsteen concert April 13th
You've tried most of the obvious places for that kind of food in downtown., and I'm assuming you want to stay downtown, rather than driving elsewhere? You could think about City Grill on Main Street, or Laughlin's which is a bit farther from the Arena but a free subway ride. Cabaret, which I think is on Pearl Street, is another possibility, as is W. J. Morrisseys which is walkable from the arena.
Bringing fresh cream cheeses on plane from NY to California - how to keep from spoilage
I agree that gelpacks in the checked luggage shouldn't be an issue, and also that cream cheese in the carryon might be a bad idea--I know you're not supposed to bring yogurt, because it's a "gel," and cream cheese might be an issue for TSA as well.
This is, however, a rare chance to share one of the few clever tips I've ever managed to invent for myself. Frozen vegetables are a good sub for gelpacks in the carry-on luggage. On our return home from Hawaii we bought sandwiches for the plane. To keep them cold in our little insulated bag we threw in a couple of bags of frozen peas. No problem at security, and when we got home (more than 12 hours later) the peas were still partially frozen.
Maple Syrup? Availability? Price?
We are in Western NY. I haven't heard whether the crop was good or bad this year. We just bought a gallon of syrup from a local producer. It was $49.
Sandylc where do you find your Grade B? I have trouble finding it here.
Looking for suggestions for a knife as a weding present for vegetarians
I don't think anyone else has suggested this--a good bread knife would be another option to go with the board. That would depend, of course, on whether the board is to be sized and shaped appropriately for slicing/serving bread. It seems to me that bread knives are a bit more standard than others in size and shape, so you're not having to guess at their preferences. And they will certainly find themselves using the board and knife when they entertain, so they can show off your gift.
Where to eat in Niagara Falls/Buffalo area
You picked the wrong week. We've had temperatures in the eighties this week!
Can I make bread with self rising flour? Any recipe?
I really don't know the chemistry involved, but it would be worth keeping in mind that self-rising flour is just all-purpose with baking powder and salt added. I think I remember reading somewhere that the rising action of the baking powder ends at some point. If you really don't want to buy a bag of all-purpose flour, then it might be worth checking around. The baking-powder action might cease at some point during the rising time for a yeast bread, so it might not make a whole lot of difference to the final product.
On the other hand, presumably you're going to have to go to the store for yeast anyway, so maybe buying AP or bread flour isn't that big an issue.
Corned beef... oven or stove?
I highly recommend corning the brisket yourself. I've done it a couple of times now, using the Cook's Illustrated recipe, and it's been an unqualified success both times. The only tricky thing is planning 5-7 days ahead, and I guess making sure you have space in the refrigerator. last night we had people to dinner. I served the corned beef, champ made from Darina Allen's recipe, and roasted carrots mixed with peas. I don't think I've ever had so many compliments, especially for a meal that was very easy to put together. The only last-minute work was slicing the meat and putting it on a platter.
Calf's foot jelly and other foods you've read about but never had - some of which you'd like to
I responded earlier but my message seems to have disappeared. My apologies if it appears twice.
+1 on the blancmange. I first knew it from "Little Women," and then discovered it as a frequent Monty Python reference. Coincidentally, I was thinking recently that I should just make it. I have tons of recipes.
Speaking of "Little Women," I'm surprised no one has mentioned pickled limes. They have haunted me since I was seven.
Calf's foot jelly and other foods you've read about but never had - some of which you'd like to
I was going to mention blancmange, too! I first met it in "Little Women," and then rediscovered it as an adult through Monty Python references. I ran across it recently in one of my cookbooks, and have been thinking I should make it.
I'm amazed, speaking of "Little Women," that no one has yet mentioned pickled limes. They have haunted me since I was seven. I have yet to try one.
How To Re-Find That Amazing Lamb Recipe? [Moved from Los Angeles Area board]
I think I found the original in the LA Times archive, but then realized it's by the Charles Perry, the same author as the one Rockles posted above. He seems to have simplified the recipe a bit but it's basically the same.
Ikea cookware - "Favorit"
I have two Ikea saucepans that I think are from the stainless-steel Favorit line, and I've been happy with them. I don't use them for long-simmering--I use Le Creuset for that--but bought them as everyday saucepans to use for things like boiling eggs, heating soup, cooking a small quantity of pasta, blanching a few vegetables. . . . I was attracted by the fact that they have measurements marked on the inside, which is handy when a recipe calls for reducing stock or cider or something.
Someone will ask why I don't just use my Le Creuset for the tasks I've mentioned above. I don't really know--I just don't.
Where to eat in Niagara Falls/Buffalo area
For frozen custard in Buffalo, try Anderson's. If you want a super-traditional taste of WNY you could always try Ulrichs, which is German food and one of the oldest places in town. Lots of good Italian places around, too, both traditional red-sauce places and some higher end contemporary ones. But of course locals don't only go to the traditional places, and the great thing about a city that's not too touristy is that you don't really risk ending up in the tourist places. The Anchor Bar might be the exception to that rule. If you ask people their favorite restaurant you'll get lots of different answers, of course, but Hutch's (on Delaware Ave) would rank pretty high on most lists, and it's been around long enough not to be thought of as trendy.
Ted's is definitely worth a stop, and you must have loganberry with your hot dog.
