JoanN's Profile

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Pepperplate menu planning app

Yes, Bryan is right. My printer software came with the option to "print to PDF." So I can just click on print, click on print as PDF, and save to the Pepperplate backup file on my desktop.

Mar 31, 2014
JoanN in Home Cooking

Lime shortage, who knew?

Limes, both Persian and Key, are abundant here in Guatemala where I’m living for a couple of months, although somewhat more expensive than I recall them being last year. I’m paying about $1.30 at the mercado for a dozen Key limes. Wish I could help you all out.

Mar 29, 2014
JoanN in General Topics

What cookbooks have you bought recently, or are you lusting after? March 2014 edition! [through March 31, 2014]

I like that book a lot. Have had it for years and made a number of things from it. Not at home right now, and don't offhand recall which recipes I tried, but I don't think there was a bummer among them. There are a number of dishes with Latin and Asian influences, if I recall correctly. Makes sense, considering these were not only served to staff but usually prepared by staff.

Mar 28, 2014
JoanN in Home Cooking

honey

A number of years ago I brought some pine honey home from Turkey and became totally enamored of it. It’s a very dark, intense honey, a bit like eucalyptus, but less medicinal in flavor. I was devastated when I finally used it up and was paying a small fortune to order it online, but have since found some local sources for it so no longer have to hoard.

Mar 28, 2014
JoanN in General Topics

Tip on chopping a large block of chocolate

Never knew such a thing existed. Been struggling all these years with my chef's knife. Thanks, weezie.

Mar 27, 2014
JoanN in Home Cooking
1

Robalo recipes or how to cook snook

I came across this thread when looking for a recipe for snook that I had just bought in the mercado in Antiqua, Guatemala, which, interestingly enough, was where rworange was when she originated this post.

I found a recipe she didn’t link to, so offer it here just for the record: http://en.petitchef.com/recipes/recip... . It’s an excellent eating fish, but as rworange notes, it can’t be caught commercially in Florida. I’m not certain, but I don’t think it can be caught commercially anywhere in the US and that if restaurants in CA have it on the menu, it must be imported from Mexico or Central America. Just curious, Melanie, now that I've been reading up on it, if you have any idea where the restaurants you mention source their snook.

Mar 20, 2014
JoanN in Home Cooking

Cooking from “The A.O.C. Cookbook” by Suzanne Goin

You sure we're not sisters, Gio? Like limas, dislike chickpeas. In fact, I loooove limas. And beg to differ with oc that edamame makes a delicious substitute. I like edamame well enough, but when both limas and corn are in season, nothin'--but NOTHIN'--beats freshly shelled limas in succotash.

Mar 07, 2014
JoanN in Home Cooking
1

Olive oil dispenser for easy cooking

I've been using a Provençal oil and vinegar set for years and I'm sure paid far less than what they're listed for here: http://www.didriks.com/Revol-Provence... I love them because they're easy to grip with wet hands, and they just make me happy. I've found, after replacing the pouring spouts a number of times, that some work far better than others. At least they're inexpensive, so if you don't like the one you bought, try another

Mar 04, 2014
JoanN in Cookware

Debuyer carbon steel frustrations

Very surprised to read your comments regarding carbon steel. That hasn't be my experience at all. I have 5 CI pans (one of which was my grandmothers), and bought three deBuyer Mineral Bs just about a year ago. My pans looked very much like yunyh's after my first few seasoning attempts, but this is what they look like after just going ahead an using them for a while. I adore them, find them no stickier (in fact, probably less so), and certainly no less seasoning-stable. I still use my cast iron on occasion, but reach for the carbon steel far more frequently.

Mar 03, 2014
JoanN in Cookware

Debuyer carbon steel frustrations

It's the sugar rather than the salt in the bacon that can cause problems when you cook bacon in a not-yet-fully-seasoned pan. It caramelizes, sticks, and then tends to pull off some of the seasoning when you try to remove it. When my pans were fairly new, I tried to use only and uncured Applegate bacon from Whole Foods that's very low in sugar and that worked well for me.

Your pan looks pretty good to me, and although it's not want you want to hear, I would just start using it and stop worrying about it. You may need more fat in the pan at first, but you'll find you need less and less as time goes on.

Mar 03, 2014
JoanN in Cookware

What cookbooks have you bought recently, or are you lusting after? March 2014 edition! [through March 31, 2014]

"Provence, 1970" is definitely worth reading, although in my opinion it could have benefitted from a stronger editorial hand. It's repetitive, sometimes annoyingly so, and I don’t think the author makes a particularly strong argument for his premise that this was a seminal moment that ultimately changed how and what we in North America cook. Nonetheless, the book is fun because it’s gossipy (Richard Olney was evidently a real pompous ass and Simone Beck never thought Julia much of a cook) and, because so much of the information comes from diaries and exchanges of letters, you do get an excellent sense of the personalities and of what it must have been like to have been living, eating, and cooking in France before it began to be Americanized.

Mar 02, 2014
JoanN in Home Cooking
2

What cookbooks have you bought recently, or are you lusting after? March 2014 edition! [through March 31, 2014]

After reading the not perfect but thoroughly enjoyable “Provence, 1970,” about Julia Child, M. F. K. Fisher, Simone Beck, James Beard, Richard Olney, and Judith Jones, I began pulling some of their books off my shelves, many of which I hadn’t looked at in ages. I have Olney’s first book, “The French Menu Cookbook,” but not his “Simple French Food.” Decided that had to be remedied toot sweet. Should be here tomorrow.

Mar 02, 2014
JoanN in Home Cooking
1

Pepperplate menu planning app

Now that you’ve supplied that link, TDQ, I’m reminded that it was having come across either this post or a similar one that gave me the impetus to start backing up my PP files. That they had “plans” to offer such a feature in a “future update” in September of 2012 and that despite some minor updates there is still no information about when such a feature might be available, was what led me to be preemptive. A year and a half is an uncomfortably long time in the electronic world to be still planning for a feature that has yet to be realized. I only have something short of 300 recipes stored there, not the 1000 you have, so backing up was not overly burdensome for me. I just opened each recipe and with no more than a couple of keyboard strokes was able to save each as a PDF to a Pepperplate backup file on my desktop. Since that first batch backup, I now automatically save a backup each time I save a new recipe to Pepperplate.

I see from the revived thread on Recipe Organizers/Apps ( http://chowhound.chow.com/topics/9174... ) that there are some new players in the game since I last researched this. I’ll probably make a switch at some point, but am in no hurry to do so as long as I know my information is safely backed up.

Mar 02, 2014
JoanN in Home Cooking
1

Green peppercorns, brined or dried

I tried the dried peppercorns in a recipe a couple of years ago and thought the sauce was a disaster. Then I discovered Madagascar Green Peppercorns in Brine at the recommendation of someone on these boards and they made a huge difference. I now order them by mail and keep them on hand since I sometimes have difficulty finding them locally.

http://www.gourmetfoodworld.com/Spice...

Mar 01, 2014
JoanN in Home Cooking

What cookbooks have you bought recently, or are you lusting after? February 2014 edition! [Through February 28, 2014]

That venison ragout is great. Another favorite from JA Cooks is her Moules Marinière. It was from that recipe that I learned to remove the mussels from the pot as soon as they've opened so you can boil the liquid hard and really concentrate the flavor of the mussels in the sauce. Also love the Cold Curried Bay Scallops, Shrimp, and Wild Rice--a terrific do-ahead summer buffet dish.

Mar 01, 2014
JoanN in Home Cooking
1

Your favorite place to get a slice of NY pizza?

When they were on Amsterdam as well as on 72nd St.? I thought the pizza went downhill after the move.

Mar 01, 2014
JoanN in Manhattan

What cookbooks have you bought recently, or are you lusting after? February 2014 edition! [Through February 28, 2014]

That is one I-Dare-You-To-Resist-It review for "The Gefilte Variations," and I don't have that much resistance. Adding it to my wish list since I'll be out of the country for the next couple of months, but will be looking forward to your reports. My mother always made her own gefilte fish, which made anything from a jar, can, or box unacceptable to me. Perhaps it's time I picked up the tradition.

Mar 01, 2014
JoanN in Home Cooking
1

Your favorite place to get a slice of NY pizza?

Just heard that Rigoletto is closing this Sunday, March 2--at least, as a place where you can get a slice. Sign in the window says free pizza and drinks from 6 to 9 that evening. Heard they never had the traffic on 72nd Street that they did on Amsterdam and are turning it into some kind of "organic" place. They'll still do pizzas for delivery, but won't sell by the slice.

Mar 01, 2014
JoanN in Manhattan

What cookbooks have you bought recently, or are you lusting after? February 2014 edition! [Through February 28, 2014]

Not sure I've ever tried canned crabmeat. I used some frozen Costco crabmeat that had been left over after a dinner party. I'd give it a shot. What have you got to lose?

Feb 24, 2014
JoanN in Home Cooking

Your favorite place to get a slice of NY pizza?

I do indeed remember Vinny's and sort of gave up on pizza anywhere in the nabe after they closed. But then I discovered Little Italy Pizza (don't you just hate the name?) on B'way betw. 70th & 71st and think it's pretty damned good. I think it's a chain, but I haven't tried it anywhere else. Not Vinny's, but it does it for me.

Feb 23, 2014
JoanN in Manhattan

January 2011 Cookbook of the Month: STIR-FRYING TO THE SKY'S EDGE

I do the same thing, but in cold water, even if I'm not in any particular rush to thaw the shrimp. I find it really improves the texture of frozen shrimp.

Feb 23, 2014
JoanN in Home Cooking
2

What cookbooks have you bought recently, or are you lusting after? February 2014 edition! [Through February 28, 2014]

Haven't cooked all that much from it and, unusual for me, seem not to have made notes. But I do recall that the Green Peas in Crabmeat Sauce was super easy and super good.

ETA: I believe buttertart has cooked from it quite a bit. Perhaps she could pop in here with some of her faves.

Feb 23, 2014
JoanN in Home Cooking

What cookbooks have you bought recently, or are you lusting after? February 2014 edition! [Through February 28, 2014]

I have the Miller, but haven't cooked from it. Not sure why. I'm sure I bought it on the recommendation of someone here. Perhaps I just got sidetracked by the acquisition of Irene Kuo's "The Key to Chinese Cooking," purchased about the same time, which I have cooked from and have been very pleased with so far.

Feb 23, 2014
JoanN in Home Cooking
1

Pepperplate menu planning app

For fear that something might happen to Pepperplate (not sure where I got the idea that something might, but I did), I began saving each recipe as a PDF in a Pepperplate backup file. Maybe that created bad karma and that's why I'm having problems now?

Feb 23, 2014
JoanN in Home Cooking

Pepperplate menu planning app

Not working for me either. I keep getting a zero results response when searching for words I know are in saved recipe titles. I've tried Chrome, Firefox, and Safari. I've tried adding Pepperplate to my Chrome Cookies exception files, I've tried not running AdBlock, and I've tried clearing cookies. Nada. Just sent a message to their help desk. Will let you know if I get a response that works.

Feb 23, 2014
JoanN in Home Cooking
2

Ditching the mircowave?

All of my dinner plates fit in that microwave. Some of my casseroles, no; but dinner plates, yes.

Feb 22, 2014
JoanN in Cookware

What cookbooks have you bought recently, or are you lusting after? February 2014 edition! [Through February 28, 2014]

It has been so far.

Feb 20, 2014
JoanN in Home Cooking

What cookbooks have you bought recently, or are you lusting after? February 2014 edition! [Through February 28, 2014]

Didn't see that. Spent most of today on buses and in waiting rooms and am now about a quarter of the way through the book. Enjoying it tremendously.

Feb 20, 2014
JoanN in Home Cooking
1

What cookbooks have you bought recently, or are you lusting after? February 2014 edition! [Through February 28, 2014]

Funny, isn't it, that the hunt is often half the fun. Whether for books or ingredients.

Feb 20, 2014
JoanN in Home Cooking
2

What cookbooks have you bought recently, or are you lusting after? February 2014 edition! [Through February 28, 2014]

I don't bake all that much, but how can one pass up an RLB book for $2.57? Bless you, Hank.

Feb 20, 2014
JoanN in Home Cooking
1