JoanN's Profile

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I am sick of having to sign in repeatedly

I usually, but not always, have to log in again when I switch from my Mac desktop to my iPhone. It's erratic. I've never been able to figure out a direct cause and effect.

Jul 05, 2015
JoanN in Site Talk

What are you baking these days? Happy Canada/US national holidays edition, July, 2015!

The greenmarket across from Lincoln Center had them for $8/qt. Unusual for their prices to be lower than US. And doesn't mean they'll be same next week.

Jul 05, 2015
JoanN in Home Cooking
1

What's for Dinner #372 - The Hot & Cold Edition [Old--through 7/2/15]

I make pasta fairly regularly and often joke that I can make it in less time than it takes to go to the store and buy it. Went to make linguini a couple of nights ago and it was a total disaster. I had the opposite problem from you; dough was too wet. I added at least half again as much flour as I usually do, dried the rolled out pasta much longer than usual, and at least half the pasta strips turned into dough balls as they went through the cutting rollers. Had enough to salvage for dinner, but just barely. I'm convinced it was the humidity, which was close to 100% that night. So frustrating.

July 2015 COTM Announcement: The Cooking of the Eastern Mediterranean

Shocked and saddened to read this, Blythe. You've been such a wonderful contributor to COTM. We'll miss your participation, but hope you join us in the commentary when you can. Sending healing thoughts along with the others. Stay strong.

DUNLOP March Cookbooks of Month: Fish

Right at the top of the do again and again list. Sometimes we just need reminding.

Jun 30, 2015
JoanN in Home Cooking
1

What's for Dinner #372 - The Hot & Cold Edition [Old--through 7/2/15]

Rozanne Gold has a similar, but much simpler recipe for this: https://rozannegold.wordpress.com/201... A few of us made it when her book "Radically Simple" was COTM and I've made it frequently since.

Jun 30, 2015
JoanN in Home Cooking
1

My Avatar Disappeared

Weird, since I didn't do anything I can think of that could have caused this. I know. I can upload it again. But first I have to find it. No idea where the hell it might be. Not a crisis, just annoying.

Jun 29, 2015
JoanN in Site Talk

COTM August 2013 MEDITERRANEAN HARVEST: Savory Pies & Gratins; Vegetables & Beans; Rice, Couscous & Other Grains

MUSHROOM RISOTTO (page 318)

Bought a mess of oyster mushrooms at the Asian market, was looking around for something to serve with pork chops, and this recipe looked as though it had potential.

It’s a fairly straightforward risotto recipe. The only slight deviation is that she adds soy sauce to the stock (I used boxed chicken broth), which contributed an additional umami hit. Recipe calls for a mix of wild mushrooms, but I just used the dried porcini and oyster mushrooms. This was an excellent risotto and I wouldn’t hesitate to turn to it again.

Sorry about the brown-on-brown lousy photo. Had a hungry teenager chomping at the bit and went for speed rather than aesthetics. But you can see, I think, how wonderfully creamy the risotto was.

March 2014 Cookbook of the Month - Stir: Mixing it up in the Italian Tradition: A Passion for Pasta (111-175)

Odd Fellow Marinara (page 120)

Bought the book, but was out of the country when this was COTM so this is actually the first recipe I've made from "Stir." Had meatballs and fresh linguini in the freezer and a huge can of 6-in-1 ground tomatoes and this looked to be the ticket for a super quick dinner. Didn't have any fresh basil, so I tossed in a tablespoon or two of pesto. Simple, quick, good certainly sums it up.

Jun 29, 2015
JoanN in Home Cooking
1

What cookbooks have you bought lately, or are you lusting after? Happy early summer, June 2015 edition! [Old]

Usually depends on whether or not someone has a new book to promote. I guess Ted Allen does. But who cares?

Jun 28, 2015
JoanN in Home Cooking
1

What are you baking these days? Sumer is icumen in, June 2015 edition! [Old]

Doesn't that sound just wonderful! Making a note in the book, and will be eager for a report on the suggested serving.

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

TAIWANESE-STYLE STIR-FRIED SCALLOPS AND SHRIMP WITH YELLOW CHIVES (page 178)

I was sure I'd reported on this somewhere, but if so, can't find it. Made it again last night since I'd been to an Asian market and they had the yellow chives, which I like a lot. Couldn't be simpler: marinate shellfish in sake or sherry, ginger, and s&p and stir-fry with garlic and chili bean sauce. Add yellow chives and stir-fry just until shellfish is cooked. Audrey is exactly right about the spicing allowing the flavors of the shellfish to shine. Marvelous dish.

NYC report - mostly cheap bites (June 2015)

Great report, bb. It's become a habit for me to go to Han Bat in K-Town just because I really like their haemul dosot bipimbob. It's obviously time to return to Cho Dang Gol. And how did Yakitori Totto fall off my radar? Must remedy.

Jun 27, 2015
JoanN in Manhattan

More Information on Tags and Upcoming Beta

Could have prevented significant angst if you'd just told us this in the first place.

More Information on Tags and Upcoming Beta

So the entire success of this endeavor resides entirely on posters choosing a tag that others will be able to intuit? How would a comparative newbie know to tag a restaurant review as SFBA as opposed to Oakland? Will this be part of the detailed explanation and hand-in-hand guidance?

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

Everything about that, including the perfectly seasoned wok, looks just spectacular. Making note.

Jun 24, 2015
JoanN in Home Cooking
2

What are you baking these days? Sumer is icumen in, June 2015 edition! [Old]

Yep. Almost exactly the same. Only difference is in the amount of juice called for in the glaze. Which, in my case, never got used.

Jun 24, 2015
JoanN in Home Cooking
1

What are you baking these days? Sumer is icumen in, June 2015 edition! [Old]

Got it from the King Arthur Web site, which says it was "inspired by" Maida Heatter.
http://www.kingarthurflour.com/recipe...

Jun 24, 2015
JoanN in Home Cooking
1

What are you baking these days? Sumer is icumen in, June 2015 edition! [Old]

Into a sink with a couple of bowls, no water, so the pieces at least were salvageable. Good guess on the lemon, except I substituted lime. Maida Heatter's Lemon Bliss Cake. Tastes really good. Was in preparation for a teenage guest arriving tomorrow for a 10-day visit. Don't really think he'll care all that much. Now it's easier to snack on.

What are you baking these days? Sumer is icumen in, June 2015 edition! [Old]

Yes, it was. But it wasn't the pan's fault. I was trying to flip the pan over onto the wire rack when the pan slipped, top down, into the sink.

Jun 24, 2015
JoanN in Home Cooking

What are you baking these days? Sumer is icumen in, June 2015 edition! [Old]

Today just wasn't my day.

Jun 24, 2015
JoanN in Home Cooking

More Information on Tags and Upcoming Beta

Q: “Does this mean that all boards are going away . . . ?”

A: “It does not. Topical boards (Home Cooking, Cookware, etc.) will stay the same . . . .”

The clear implication here is that Regional boards will not stay the same. No wonder we’re confused.

Jun 24, 2015
JoanN in Site Talk
3

What cookbooks have you bought lately, or are you lusting after? Happy early summer, June 2015 edition! [Old]

Just placed a preorder for J. Kenji López-Alt’s “The Food Lab: Better Home Cooking Through Science.” Discovered it’s being released the day I return from Barcelona and decided to treat myself to a welcome home present. Delayed gratification is soooo overrated.

Jun 24, 2015
JoanN in Home Cooking
1

June 2015 COTM: DEATH & CO

Me, just barely.

DUNLOP March Cookbooks of Month: Vegetables and Bean Curd

Ha ha. I, too, have little packets of ground pork proportioned specifically for ma po dofu in the freezer. I may join you in this experiment. Made the RCC version last week for my tofu-averse grandson. He ate it. He didn't love it, but he ate it. That was okay. More leftovers for me.

Jun 24, 2015
JoanN in Home Cooking
2

What cookbooks have you bought lately, or are you lusting after? Happy early summer, June 2015 edition! [Old]

So pleased to know your experience was as good as mine. That is one terrific dish. He first published it about a year-and-a-half ago. How come it took us so long to discover it? Even the leftovers heated up well.

Jun 21, 2015
JoanN in Home Cooking
1

October 2012 COTM: 660 Curries -- Spice Blends & Pastes; Appetizer Curries; Poultry, Game, and Egg Curries

I don't think I've been unhappy with any of the dal or lentil recipes I've made from this book. There's a garlic and black dal recipe that I've made often as an accompaniment to fish. I also recall liking the Kheema Curry. I'd have to look and the book and/or the COTM threads to remind myself of anything else in particular. And, as you say, so many more to try.

Jun 20, 2015
JoanN in Home Cooking

October 2012 COTM: 660 Curries -- Spice Blends & Pastes; Appetizer Curries; Poultry, Game, and Egg Curries

Looks wonderful. Must begin a list of "to try"s for this book. There are so many. I tend to think of it mainly for vegetarian dishes, but it goes so far beyond that. Wasn't at all sure I wanted to add it to my collection when it was COTM. So glad I did. Nearly everything from it has been a success; some of them very big ones.

Jun 20, 2015
JoanN in Home Cooking

Your most used fish cookbook?

The Rick Moonen book is probably the most used cookbook--on any subject--on my shelves. I take it on vacation with me. I've given it to friends so it will be in their house when I come visit. You absolutely cannot go wrong with "Fish Without a Doubt." Start there and branch out if you'd like. You may not need to.

What cookbooks have you bought lately, or are you lusting after? Happy early summer, June 2015 edition! [Old]

It must have been your post, rasputina, and the wonderful thread it generated, that made me go take a look at a bunch of stuff that had been Pinned, PepperPlated, downloaded, and .pdfed all over the place. Made Carbone's Meatballs (http://luckypeach.com/recipes/carbone... ) and Kenji's Hasselback Potatoes Gratin ( http://www.seriouseats.com/recipes/20... ). The first was good, made lots, have lots in the freezer; not in a hurry to make them again. The second was a real treat. As my grandson said, "What could be bad?" Potatoes, heavy cream, garlic, two kinds of grated cheese, thyme. That one's definitely going into the Keeper file.