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doughartyc's Profile

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Irish Coffee

Well, I guess you can make anything more difficult if that is what you like to do. I would agree to mix the sugar with the hot coffee to melt the sugar. Add the whiskey. And so sorry, but my self respecting bar keep in Ireland actually used whipped cream--not from a can, but some they had made and kept in a bowl. I would think that if you are nuking sugar and whiskey till it foams, it is beyond the point of boiling and you are losing the alcohol. And for authentic, I think probably not a Libbeys Irish whiskey glass. Get my drift? Quit nitpicking and make it the way you like it.

Nov 15, 2014
doughartyc in Recipes

How to give beef stew more punch?

This sounds pretty simple, but for me the one key ingredient that gives stew the right flavor is A TURNIP. Not a big turnip fan otherwise, but stew aint stew without it.

Jan 10, 2013
doughartyc in Home Cooking

Worst of San Diego and Most Over-rated

I agree about Wine Steals! The food is fine, but their wine list really is not very serious. I guess its more of a hang out spot than serious wine bar. When my BF and I had our first date there, we did the flights, and was appalled that they served little cordial glasses for the flight. What is THAT all about? Obviously you don't have to use cabernet goblets for a 1 oz pour, but a shot glass on a stem is not appropriate for any kind of wine in any kind of situation.

Jan 06, 2012
doughartyc in San Diego

Peeling Hard-Boiled Eggs

I have never had any problems whatsoever with hard boiled eggs, till recently. The peels come off in 1/16" chips, ugh. Going to try leaving a dozen in the fridge for a few weeks so they are not fresh, and then leaving them cracked in icewater for a bit before peeling. Hope this helps, hate to think I am regressing as a cook. Thanks for the tips!

Dec 29, 2011
doughartyc in Features

Wines from "Bad Years" Are Secretly Delicious

Great perspective! Vintage seems to be something that either wine snobs or wine-fearing folks are more concerned with. The rest of us know that unless you are really buying Chateau Petrus or Mouton Rothschild, the differences in everyday drinkers are minor.
PS-@bcc-why would you drink a cheap acidic pinot with a steak???

Oct 29, 2011
doughartyc in Features

10 "Holy Shit" Things About the Egg Recall

For me, the best solution is to buy eggs from a reputable local producer. Cage free, no homones or antibiotics, and drastically smaller operation gives me peace of mind that the chickens were humanely treated, and the eggs are as safe to eat as possible. Same goes for chicken, beef, etc.

Sep 02, 2010
doughartyc in Features

Recipe Lab Draft #1: Coleslaw

Coleslaw with mayo dressing never has been a favorite of mine--mom used to make it and add pineapple and marshmallows--ugh! Best coleslaw I ever have had was in Jamaica--sliced cabbage, oil, vinegar, salt, pepper-thats it! If you want to go crazy, use green and purple cabbage. Best after it sits a day. Great alternative to other recipes!

Jun 11, 2010
doughartyc in Recipes

Melon, Cherry Bocconcini & Prosciutto Salad Recipe

anyone have a clue what a rock melon is?

Jun 11, 2010
doughartyc in Recipes

Resurrecting Easter Brunch

I dont know people.... the 'wet' bread is soaked with fresh fruit juices and grand marnier--sounds pretty fabulous to me.! I think I will try it with the brioche loaf from TJ first, to experiment on how structurally sound it is. or what about that sweet eggy Hawaiian bread??

Apr 01, 2010
doughartyc in Features

WHY WHY WHY Did My Corned Beef Come Out So TOUGH?!

I cook mine in the crock pot; throw a can of guinness in there, rinse it off well (soak it if you feel the need) and put it in fat side up on hgh. Perfectly tender and yummy after about 6-7 hrs.

Mar 18, 2010
doughartyc in Home Cooking

You Can't Take Him Anywhere

aldo, she says she loves him and wouldnt trade him for all her friends, well, that is what shes gonna have to do! obviously thats what he wants!

Mar 17, 2010
doughartyc in Features

You Can't Take Him Anywhere

well two things are wrong here in my eyes.
1) if she is so into dining and social situations, what the heck is she doing with a guy who is not interested in that
2)i totally agree with queencru--he is exhibiting passive agressive behaviour to get what he wants, TRUST me on this one folks, it only gets worse and leads to ruin!
Dine alone honey---and do what YOU like in peace

Mar 17, 2010
doughartyc in Features

SD - best retail bacon?

I vote for Trader Joes uncured applewood smoked--its the best! Super reasonably priced, sliced nice and thick, always lean--just perfect.

Feb 18, 2010
doughartyc in San Diego

Seafood Sausage in San Diego ???

frozen, but trader joes has a decent version

Feb 09, 2010
doughartyc in San Diego

Searching for cheese and charcu. in Del Mar

for what its worth, framani salumi are artesinal products that are spotty in supply, which is kind of the norm with any artesinal product. I work at whole foods la jolla, and we order framani consistently because it is good and very popular, but unfortunately sometimes they are out of stock (most often), sometimes orders come in out of date, and sometimes quality is poor. that is the beauty and the curse of small productions--unlike hormel, that ships crap consistently 24/7!

Feb 09, 2010
doughartyc in San Diego

Stovetop Macaroni and Cheese

sounds like a super base for mac and cheese, and i am sure whatever blends of cheese you use would be delicious. when i make mac and cheese my favorite part is what my mom always did--top it with thinly sliced tomatoes and brown it in the oven. when you get those intensely flavored browned tomatoes mixed up with the cheese its heaven. try that!

Feb 08, 2010
doughartyc in Recipes

How to give beef stew more punch?

this will kill alot of these very serious cooks, but sometimes i just toss meat and veggies into the crockpot, with a bottle of guinness, and come home to awesome stew. i guess i dont have the time to do alot of the stuff mentioned here, or if i do i save it for a special dish. to me stew is, well, stew. my two key flavors i have to have in it or it just aint right are the guinness, and turnips. good fresh ingredients and long slow cooking are the key. i have never had my stew turn out bland. meat. meager potatoes because i dont like them, celery, onion, canned whole tomatoes, carrots, guinness, maybe a shot of marsala, some herbs, and at the end a cup of frozen corn and peas. works every time!

Feb 05, 2010
doughartyc in Home Cooking

Coconut almond cake?

I use shredded coconut in a delicious caked called 'hummingbird cake' and no one had ever complained about it in the 20 years ive been making it! (Theres also mashed bananas and crushed pineapple that all just disappear but leave behind this delicious taste that makes you go 'mmmmm'-thus the hummingbird title. not a gourmet recipe-but everyone always asks for it.) ANyway, I digress--channel Emeril here...if you like shredded coconut, use it, if you dont like it, then leave it out!

Feb 05, 2010
doughartyc in Home Cooking

Chicken Paprikash

lol givemecarbs, you cook like i do. to me, unless its something like a fancy pastry, a recipe is a guide, not a rulebook. creativity is what makes cooking fun! (and why i can never seem to make the same soup twice!)

Feb 05, 2010
doughartyc in Recipes

Chicken Stuffed with Spinach and Feta

seems like a nice dry riesling would be perfect with this, or a cool climate sauvignon blanc!

Feb 04, 2010
doughartyc in Recipes

Caduceus wine in San Diego

im the wine buyer at whole foods la jolla, and yes we do carry maynards merkin chupacabra as a matter of fact, it is on sale through today 2 for $20 tomorrow it will be regular price $24.99 it is a decent red blend of california juice made at the winery in az initially we carried about 6 wines, but they have exhausted and now just down to the chupacabra

Feb 03, 2010
doughartyc in San Diego

What is one tip that you learned about cooking that was simple but made a huge difference? [old]

my mom was a great cook, but from the 60s era of Kraft products and Campbells soup going in everything. my first real exposure to better cooking was the galloping gourmet--and what i gleaned from that was 'have fun'. next was 'cooking cajun', and embraced his theory of 'this chicken died for you-do right by him', and then emeril. what i love about him is the 'it calls for a cup, if you dont like it use less, if you love it use more' theory. i adore anthony bordain, for his love of simple foods, and thats where i am right now. Simple but pure ingredients, done right. Without campbells soup!

Jan 27, 2010
doughartyc in Home Cooking

Irish Coffee

I made it a point to have Irish coffee in Dublin, and this is it! And I totally agree-do NOT use fake sweetener, and I would stay away from the creme de menthe. And (speaking as an Irish person) let us not forget or dismiss the medicinial properties of this drink! It will cure what ails you-physically or spiritually--guaranteed! Slainte!

Jan 22, 2010
doughartyc in Recipes

Baked Quinoa Adobado

a chipotle is a jalapeno that has been fire roasted---so it has a completely different flavor than a fresh jalapeno, but still has all the firepower. the adobado sauce in the can with the chipotles is very potent!

Jan 13, 2010
doughartyc in Recipes

Molasses-Clove Compound Butter

Also sounds great for french toast. These kinds of butter mixes are something I forget about, but they are so easy and so elegant, not to mention you can put anything you want in them-like garlic and parmesan, dill and onion. Thanks for remininding me!

Jan 11, 2010
doughartyc in Recipes

What is your favorite home baked cookie recipe?

this one reminds me of my most favorite holiday cookies that my grandma used to make when i was a kid; the only difference is that she used a bit of cardamom.

Dec 31, 2009
doughartyc in Home Cooking

Mulled Hard Pear Cider

same here--great idea to substitute hard pear cider, for apple cider, but i never ever add any sweetener to my mulled cider! to me its delicious because of the four way balance between sweet and tangy, and spicy and alcohol. definately going to try it!

Dec 18, 2009
doughartyc in Recipes

Port for around 50 dollars

galway pipe from australia--around $45 at bevmo or whole foods....excellent tawny

Dec 15, 2009
doughartyc in Spirits

What's Killing Australian Wine?

the mechanization of the wine industry in australia, paired with the jet setting 'wine makers' who make the wine by readings given over cell phones kind of take the spirit out of australian wines for me. i like to think that wine is still an art, and to have the harvest done by machine, to orchestrating the fermentation from thousands of miles away is just depressing. as for the super low end wines, people who drink those will drink whatever is new and catchy on the market, and are not dedicated to anything other than cheap and catchy. wine professional here, still believing in quality over quantitiy.

Dec 14, 2009
doughartyc in Features

Your mom's weird cooking ... and other stories? (recipes encouraged)

my mom was a great cook....for the 60s, when everything was related to Kraft products. My least favorite was this disgusting salad she made all the time: lime jello with prepackaged coleslaw mix on it, served with a dollop of mayo! why oh why???
my grandmas weird sister 'aunt gert' was NOTORIOUS in our family for her cakes. somewhere she came up with oversized cake pans that took a whole box of mix per pan. then she would ice it up, and top it with coconut, choc chips, jujubes, sprinkles, colored sugar etc. she was a pistol--a former burlesque dancer who ballooned up to 300 lbs and always wore a boa. Ya gotta love that. All my family is gone now, but all my friends know just what i mean when i say=reminds me of an aunt gert cake! my grandmas legacy that i still crave on occasion is a peanut butter and pickle sandwich. gotta be chunky peanut butter, and bread and butter pickles on toasted bread---delicious!

Dec 09, 2009
doughartyc in Home Cooking