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Are there any local egg/dairy farms around Las Vegas?

Looking for something organic/pastured/cage-free/etc.

Many thanks-

Dec 12, 2010
venividibitchy in Las Vegas

Can anyone ID this vegetable?

Wow, that's exactly what it is, thanks-

Dec 06, 2010
venividibitchy in General Topics

Can anyone ID this vegetable?

Found this unusual-tasting and unusual-looking vegetable in my Chinese fried rice tonight, and I'm curious what it is. It's great-

Any thoughts? (Green flat, disc-like slices)

http://img508.imageshack.us/img508/90...
http://img580.imageshack.us/img580/16...

Dec 06, 2010
venividibitchy in General Topics

How to store Ong choy/Rau muống?

Thanks for the response, but that's what was done, and it just wilted away. It was super fresh when bought, too....

Oct 28, 2010
venividibitchy in Home Cooking

How to store Ong choy/Rau muống?

Just discovered this great vegetable at the market, only to find the rest wilted after being refrigerated for less than 24 hours. Does it not keep or something, or am I storing it improperly? Any tips?

Many thanks-

Oct 28, 2010
venividibitchy in Home Cooking

Do I need to keep oils, vinegars, and dried spices in the fridge?

I've heard things about "oxidation" and spoilage of oils, dried spices, and vinegars, and that for health and culinary benefits, one should keep them all in the fridge.

Right now, everything except for the sesame oil stays out, but tucked away from light and the heat of the stove/window. I could put them in a cupboard, but I wonder if the fridge would be better?

What's the real scoop? Help appreciated.

Aug 30, 2010
venividibitchy in Home Cooking

Any green tea experts? Especially of Yamamotoyama.

Hi folks,

I've recently gotten into drinking tea, and after a bit of experimentation, I'm starting to figure out my preferences.

Yamamotoyama is my favorite green tea so far -- and I want to find more brands like it to try.

I do like specialty green teas like genmaicha and bancha, but I've had no trouble finding quality versions of those. It's the savory, grassy, vegetal, all-purpose green tea that I'm looking for -- an intense version of Yamamotoyama. Loose or bagged, either's fine. Something I could find at the local Asian supermarket would be ideal, but I'd consider buying it online.

I've tried Choice brand (tastes like genmaicha-Lite to me), Numi's Gunpowder (refreshing, but too "minty" and crisp), and Prince of Peace's standard green (closer to Yamamotoyama than previous contender but still too minty).

Any suggestions on what brands/styles I should be looking for? Does anyone else prefer the same flavor from their green tea? Should I try sencha next? Will gyokuro be too light?

What are "real" Asians drinking?

Help greatly appreciated-

Aug 26, 2010
venividibitchy in General Topics

Any Yamamotoyama/Green tea experts?

Hi folks,

I've recently gotten into drinking tea, and after a bit of experimentation, I'm starting to figure out my preferences.

Yamamotoyama is my favorite green tea so far -- and I want to find more brands like it to try.

I do like specialty green teas like genmaicha and bancha, but I've had no trouble finding quality versions of those. It's the savory, grassy, vegetal, all-purpose green tea that I'm looking for -- an intense version of Yamamotoyama. Loose or bagged, either's fine. Something I could find at the local Asian supermarket would be ideal, but I'd consider buying it online.

I've tried Choice brand (tastes like genmaicha-Lite to me), Numi's Gunpowder (refreshing, but too "minty" and crisp), and Prince of Peace's standard green (closer to Yamamotoyama than previous contender but still too minty).

Any suggestions on what brands/styles I should be looking for? Does anyone else prefer the same flavor from their green tea? Should I try sencha next? Will gyokuro be too light?

What are "real" Asians drinking?

Help greatly appreciated-

Aug 26, 2010
venividibitchy in General Topics

Urgent! We need some amazing chowmein/lomein/fried rice tonight.

The Husband and I live here in Vegas, but haven't yet found our ideal Asian joint.

We're craving some amazing chow mein/fried rice in the Spring Valley area that won't disappoint. Oh, and the place has to be vegetarian-courteous, as one of us has special dietary needs.

Any suggestions?

Many thanks-

Jul 29, 2010
venividibitchy in Las Vegas

If I like a 7-and-7, what else might I like?

I've recently gotten into 7-and-7s, but would like to branch out to try other whiskeys mixed in this manner. Maybe something a little less sweet? Seagram's 7 can be a little cloying to me, in a kind of Captain Morgan way, if that makes any sense.

Of course, I can appreciate a good Irish whiskey served neat (Michael Collins, Bushmill's, Redbreast, Jameson....), but I just wouldn't feel right mixing any of those fine liquors with soda.

Any suggestions? Many thanks-

Jul 23, 2010
venividibitchy in Spirits

Vegetarian kimchee?

Looking to sample kimchee for the first time....but I need a variety without fish sauce/any animal ingredients.

Is there something I can find pre-packaged/jarred at an Asian market that'll be suitable?

Info. appreciated.

Jul 21, 2010
venividibitchy in Home Cooking

Vegetarian kimchee in Las Vegas?

Looking to sample kimchee for the first time....but I need a variety without fish sauce/any animal ingredients.

Are there any restaurants in town that offer this, or is there something I can find pre-packaged/jarred at an Asian market that'll be suitable?

Info. appreciated.

Jul 21, 2010
venividibitchy in Las Vegas

Dressing for fruit salad?

Besides whipped cream, do any of you toss your fruit salads with anything? Any kind of sauce or dressing?

Jun 20, 2010
venividibitchy in Home Cooking

Eggs benedict for vegetarian with dairy allergy?

I've just gotten into eggs, and I'd like to try Eggs Benedict.

The problem is, I get ill from any dairy (casein-allergy, not lactose). I wonder if it is even worth making an alternative Hollandaise, considering that I'd have to replace the butter with Earth Balance or straight oil.

What do you all think?

Jun 20, 2010
venividibitchy in Home Cooking

Rum experts...where to go from here?

So, I've recently delved into rum full-bore...and I've gotten in an Appleton Cuba Libre rut, which I have little complaints with. However, I'd like to branch out a little. I am not sure that I'm ready to get into golds and darker rums, but I could be convinced otherwise.

Here's what I've tried so far:

Lights:
Appleton light: My absolute favorite, such good flavor.
Cruzan "Aged" light: My second favorite.
Flor de cana 4yr: I didn't like the aftertaste of this one...not sure why. I had hoped to love it.
Bacardi Superior Light: Undrinkable to me. Ewwww.
Bacardi Select: This tastes like straight molasses...gross.

Golds:
Bacardi Gold: It's alright. I'm not really a fan, but I've only had it served neat at a testing.

Darks:
Myer's: I've only had it served neat at a testing and in fru-fru drinks where it was indecipherable.
Gosling's Black Seal: Pretty good and a nice change from white, drank the whole bottle, but I am not sure if darks are for me.

Other:
Captain Morgan Spiced: Fun novelty flavor, but a little weak.
Captain Morgan 100 proof Spiced: Better alcohol content, but a little sickly sweet, cheerleader-beer-ish to me.

Any suggestions on what to try next? Many thanks-

Jun 18, 2010
venividibitchy in Spirits

Olive *pomace* oil?

The Husband and I accidentally picked up a giant bottle of olive "pomace" oil from the store, and of course, lost our receipt.

I've read that it's made using solvents and industrial processes and that it shouldn't be used for cooking.

How bad is it, and if horrible, what on earth can we use it for?

Many thanks-

May 13, 2010
venividibitchy in Home Cooking

If I like these beers, which others should I try?

I'm a gin-drinker trying to expand my tastebuds to include beer. Surprisingly, I found a few I liked, and I'd like to find a few more.

I enjoyed Sam Adams' Summer Ale, Rogue Dead Guy Ale, and Newcastle brown ale (on tap).

I did not like any of the IPAs that I tried, or Sierra Nevada pale ale, either. I found their aftertaste to be too bitter, and their flavor not crisp and fresh enough.

Any suggestions?

Apr 21, 2010
venividibitchy in Beer

How to pack knife for (checked) air travel?

I am moving via air travel, and need to somehow get my chef's knife in my checked luggage without ruining the knife, or anything else in my bag.

The airline says it's okay to pack knives in checked luggage. I'm already anticipating the weird looks I'll get, but I think it's worth it. I use my knife pretty much daily.

Any suggestions?

Apr 07, 2010
venividibitchy in Not About Food

I've never had eggs. What's the best way to try them?

I've only had eggs in batter-fried foods or French toast or in baked goods, but want to venture out and try them on their own.

What's the best way for a "beginner"?

Poached, omlette, frittata, over easy, sunny side up, scrambled, eggs in a hole?

Apr 01, 2010
venividibitchy in Home Cooking

How to replicate Goya Sazon?

Honestly, I'm not sure which Sazon is used for which purpose/dish. Comprehensive knowledge is more helpful.

The one with azafron would be more useful for something like paella, or to season meats, I'm guessing?

And the one with culantro and achiote for rice and bean dishes?

Mar 20, 2010
venividibitchy in Home Cooking

How to replicate Goya Sazon?

Should I be using Sazon or Adobo to season tostones?

Mar 20, 2010
venividibitchy in Home Cooking

How to replicate Goya Sazon?

Don't they use coconut milk, too?

Mar 20, 2010
venividibitchy in Home Cooking

How to replicate Goya Sazon?

Thanks so much, this is perfect.

For something like arroz con ganjules, should I be using recaito, as well? Or just sofrito and sazon?

Mar 20, 2010
venividibitchy in Home Cooking

How to replicate Goya Sazon?

Culantro is different than Cilantro. I've never worked with it before, though, so I'm not sure if the same rules apply.

Mar 20, 2010
venividibitchy in Home Cooking

How to replicate Goya Sazon?

I'm looking to replicate Goya Sazon (or Gayon Sazon y culantro y achiote) without all the msg that makes my tongue itch.

Does anyone have a good recipe?

Can Adobo be substituted for it?

Forgive the ignorance, I don't have a Puerto Rican bone in my body.

Thanks-

Mar 20, 2010
venividibitchy in Home Cooking

Amazing dessert recipe using blackberries?

My Husband loves blackberries, but I've never had them and I have no idea what to make with them for him.

Preferably, I'd like some kind of a dessert food that will be good the 2nd day, and will be small enough to travel with (e.g. Not a large pie or anything that needs to be frozen). I make a lot of quick-breads, but don't know if berries would work well for this. Would they be good in Irish soda bread?

Any suggestions would be helpful, thanks-

Mar 01, 2010
venividibitchy in Home Cooking

Spaghetti with ketchup - does anyone else eat this?

Haha, I never noticed that it was spaghetti he was squeezing the ketchup onto. It definitely has to be a subtle play on his Irish background.

In the same movie, Henry Hill chides a restaurant for serving him "egg noodles and ketchup" when he asked for pasta and marinara sauce.

Italians would never, ever, use ketchup...no one in my family would even consider it.

Feb 17, 2010
venividibitchy in General Topics

Is it okay to clean my Wusthof steel?

I just got my first steel in the mail. Being a neurotically clean person in the kitchen, I'm wondering if it's even advisable to clean it? If so, anything to avoid?

Many thanks-

Feb 16, 2010
venividibitchy in Cookware

Zucchini Bread

I made this recipe today, not so successfully.

The result was edible, but tasted like cinnamon bread instead of zucchini bread. 3tsp. is way too much. Also, it looked very, very lumpy and the dough was more like mortar than a homogeneous batter.

Feb 15, 2010
venividibitchy in Home Cooking

If I like Jameson, what else might I like?

I tried whiskey for the first time last night -- Jameson, and was pleasantly surprised. I'm typically a gin/tequila/vodka person.

I was satisfied with the lack of an aftertaste, and the amount of (what I assume to be) peaty flavor didn't really bother me. I didn't even need a chaser.

What would be a good whiskey for me to try next? I've been told that Jack Daniel's is very sugary/syrupy, and as someone who tends to stray from that, I'm hesitant to try it. Would the peat in JW Scotch be too much? What about Bourbon?

Suggestions would be great.

Many thanks-

Feb 06, 2010
venividibitchy in Spirits