LaureltQ's Profile

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"Dude, this ain't Macallan."

John Taffert! ;)

1 day ago
LaureltQ in Spirits

What can I do with vanilla vodka, besides give it away?

Pineapple juice and vanilla vodka are killer together.

1 day ago
LaureltQ in Spirits

Bourbon soaked frozen dark tart cherries

I have a few big bags of frozen dark tart cherries from costco. I'd love to soak some of them in booze, I'm thinking bourbon or maraschino liqueur would be best. Great for manhattans or other cherry-garnished cocktails? Input on how best to execute?

1 day ago
LaureltQ in Spirits

Bolognese sauce

SO special. I was so disappointed to only have a loaf pan of it!

Jan 21, 2015
LaureltQ in Home Cooking

Bolognese sauce

Marcella Hazan.

I did a side-by-side taste test of it vs the Smitten Kitchen one, and this one is leaps and bounds better.

http://www.homeindisarray.com/2014/09...

Jan 21, 2015
LaureltQ in Home Cooking

Frozen sweet cherry pie filling?

I am making pies for a friend's wedding and was thrown for a loop when I wasn't able to get the tart cherries. I will have to make due with these in a pie, but I will see about adding tapioca or thickened sour cherry juice to bind.

Thanks!

Jan 21, 2015
LaureltQ in Home Cooking

Frozen sweet cherry pie filling?

Absolutely. In the natural foods sections of most grocery stores around here, you can get quarts of many different unsweetened juices. :)

Jan 21, 2015
LaureltQ in Home Cooking

Frozen sweet cherry pie filling?

Thanks for the reply grey! I had also read about reducing sour cherry juice, then sweetening and thickening to give it some dimension. Do you think that this may also help?

Jan 21, 2015
LaureltQ in Home Cooking

Frozen sweet cherry pie filling?

Got some frozen sweet cherries at Costco yesterday. I was looking for the sour cherries, but they seem to have disappeared. Any input on the best sweet cherry pie filling recipe, made using frozen cherries?

Jan 21, 2015
LaureltQ in Home Cooking

Anyone else preorder the Anova Precision Cooker?

It does have a plastic film. My husband saw all of the scratches on the face and had a small meltdown. It wasn't obvious, but there IS a plastic film over the face. That said, since it isn't obvious and works fine through the plastic, we kept it in place.

Dec 30, 2014
LaureltQ in Cookware

Anyone else preorder the Anova Precision Cooker?

This was initially a concern for me, but then I realized that we pay to heat our house through most of the year anyway, so we are paying for that electricity either way! :)

Dec 30, 2014
LaureltQ in Cookware

What do you make after Christmas when you're sick of everything?

I made beans, mexican rice, and some sous vide chicken breasts cooked with a green chile cilantro sauce. Tonight, it's a pile of vegetables.

I also made a huge pile of vegan potstickers.

Dec 29, 2014
LaureltQ in Home Cooking

Staub Lovers - Question about black interior

"Honey, can you please turn the beef? I still have 5 spark plugs to gap, and I simply can't just sit around and wait for it to brown!"

Dec 29, 2014
LaureltQ in Cookware

So what kitchen gadgets did you get this year?

I got a ginger grater and one of those rubber tubes used to take the skins off of garlic. As much as I hate people buying me kitchen gadget gifts, for the first time EVER, I have appreciated and used all of them.

And I got my Anova the week after Thanksgiving, so I'm gonna count that as my Xmas gift to myself.

Dec 29, 2014
LaureltQ in Cookware

Anyone else preorder the Anova Precision Cooker?

Didn't think to use a hole saw. I am actually just using my 2 gallon polycarb cambro that I usually store flour in. Seems to work great, but I'll have to move up to something larger for bigger cooks.

Dec 29, 2014
LaureltQ in Cookware

Are fresh concord grapes really necessary to the momofuku milk bar recipes?

That's what I was worried about. Bummer!

Dec 29, 2014
LaureltQ in Home Cooking

A post-Hanukkah latkes question

Now all I want to do is add one of these pans to my amazon cart and go to town with some duck fat and schmaltz and see how it goes.

Dec 27, 2014
LaureltQ in Home Cooking
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Are fresh concord grapes really necessary to the momofuku milk bar recipes?

Just got the book for Christmas, and while I love an excessively fussy recipe as much as(or decidedly more than)the next guy, I would very much like to make some of the recipes containing concord grapes, alas it will be a while til I can locate ripe concord grapes(9 months) any other options? Tosi is very specific in saying that Welch's juice is unacceptable.

Dec 27, 2014
LaureltQ in Home Cooking

Duck Fat!

I LOVE duck fat roasted Brussels sprouts, sweet potatoes, or cauliflower. That said, I wouldn't say it is appreciably better than schmaltz.

Dec 27, 2014
LaureltQ in Home Cooking

Which Anova Sous Vide Device?

I would like to know more about the oxtails. I have a couple of them from the steer we got, and I haven't pulled the trigger on cookign them yhet!

Dec 19, 2014
LaureltQ in Cookware

Does anybody LIKE their ceramic cooktop?

While I am not advocating smoothtop ranges (we bought a white one and it looks awful 100% of the time), I can tell you that a quality one isn't so bad. When we bought our house, we got a $1000+/- smoothtop range and besides it always looking dirty, it does a great job of cooking. I did have to get some new cookware, some of the cheaper stuff I had from college didn't sit flat, but I am happy to have been "forced" to get nicer cookware.

It heats quickly, although a friend of mine has a cheap one and it's the worst thing I've ever used. Dealing with boilovers is MUCH easier than a coil type range.

I can get even the white top clean with some barkeepers friend and the scrubby side of a sponge, so it's just a matter of elbow grease. Not ideal, but it's the hand that I've been given.

I also essentially "learned" to cook effectively while I have had the smoothtop range, so all of my real experience is using it. I am hoping to get an induction range in a few years once I can convince my husband that we "need" one, but til then, I at least satisfied with my smoothtop range.

Dec 19, 2014
LaureltQ in Cookware

Fancy Bloody Marys

I had thought of infusing black peppercorns into vodka. I may start a mason jar tonight and see if it's picked up enough flavor by Wednesday.

Dec 19, 2014
LaureltQ in Spirits

Fancy Bloody Marys

Hahaha, I kind of feel that way. I have a costco container of roquefort crumbles... I better do my experiments while sober, otherwise it's going to look like extra creamy tomato soup.

Dec 19, 2014
LaureltQ in Spirits

Fancy Bloody Marys

Any recs as far as ratios?

Dec 19, 2014
LaureltQ in Spirits

Fancy Bloody Marys

Agreed. I have some "wasabi powder" which is WAY hotter than the "prepared horseradish" in jars form the grocery store.

Dec 19, 2014
LaureltQ in Spirits

Fancy Bloody Marys

This sounds incredible.

Dec 19, 2014
LaureltQ in Spirits

Fancy Bloody Marys

I work in a pretty loosey-goosey environment, and our small office staff has decided that since we have to work 4 hours on Xmas Eve morning, we'll make an event of it and do a bloody mary brunch. The 3 of us are all bringing 1-2 different bloody mary mixes and a handful of ridiculous garnishes.

I'm gonna try a bloody bull (I have a few cups of homemade grassfed beef stock I'm planning to reduce). I haven't looked into recipes yet, but I'm thinking of garnishing with beef jerky and maybe some steam-roasted garlic or slim-jims.

I also want to do a buffalo chicken one. As far as recipes go, I assume the flavors will be pretty self-explanatory, but probably Franks Red Hot instead of horseradish. I've thought of making a slightly runny whipped bleu cheese sauce out of bleu cheese, silken tofu, and sour cream or something, then garnishing with a piece of celery, a deep fried drumette, and a skewer with some bigger chunks of roquefort or similar.

What do you think? What are your favorite gimmicky bloody marys?

Dec 19, 2014
LaureltQ in Spirits

A shortcut to making latkes?

I do "oven fried" orange chicken this way. Just enough oil to thickly coat the bottom of a 1/2 sized sheet pan, preheated in the oven (a pizza stone is useful in this endeavor) at 450. Remove, add the items to be "fried" and pop back into the oven. After 20 minutes or so, slide out enough to flip, turn them over, and back into the oven until totally crisp.

Dec 17, 2014
LaureltQ in Home Cooking

Input on venison dish please!

Yeah. We had about 10 gallon size ziploc freezer bags full of "icky" meat that our dogs devoured.

Dec 17, 2014
LaureltQ in Home Cooking

Input on venison dish please!

An update -

I didn't brine the meat, but I did end up tossing a couple sprigs of rosemary, some black peppercorns, some juniper berries, a drizzle of olive oil, and a glug of cabernet in the baggy before cooking SV for a little over an hour at 135. Then I dried it off, seared the outside, and served it with chicken-fat roasted sweet potato fries and a cranberry red wine sauce.

It was delicious.

Dec 15, 2014
LaureltQ in Home Cooking
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