LaureltQ's Profile

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Just got a Sansaire (sous vide machine)! What should I cook?

I do my carnitas for 22 hours at 155 and get really nice results. Maybe not as good as Rick Bayless's, but for half the electricity expenditure, I'll take it.

Mar 28, 2014
LaureltQ in Home Cooking
1

"Sushi Seasoning" or Rice Vinegar + Sugar + Salt?

You betcha! I figured with the soy sauce added to the spam, a lower sodium loaf may have an advantage!

Feb 05, 2014
LaureltQ in Home Cooking

"Sushi Seasoning" or Rice Vinegar + Sugar + Salt?

I got both standard and low sodium spam, we're going to experiment with both!

Feb 05, 2014
LaureltQ in Home Cooking

"Sushi Seasoning" or Rice Vinegar + Sugar + Salt?

As noted in the original post, I already bought the seasoned stuff, so no extra cost there. I will do a taste test between seasoned, vinegar/sugar/salt mix, and plain with the musubi.

Feb 05, 2014
LaureltQ in Home Cooking

"Sushi Seasoning" or Rice Vinegar + Sugar + Salt?

Just spam musubi. I will keep it outside the rice. My husband doesn't love sesame, so this will allow him to add as little or as much as he desires.

Feb 05, 2014
LaureltQ in Home Cooking

"Sushi Seasoning" or Rice Vinegar + Sugar + Salt?

I ordered my musubi press on amazon a couple days ago. It came in today.

The serious eats "recipe" said to sprinkle the furikake on top of the molded rice. Would I be better off mixing it into the rice?

I will definitely try dividing up the rice and doing part with the "sushi seasoning," part with a vinegar/sugar mixture, and part plain, and see what we like the most.

Feb 05, 2014
LaureltQ in Home Cooking

"Sushi Seasoning" or Rice Vinegar + Sugar + Salt?

Thanks for the tip! Maybe I'll make the rice and separate out half to season, and half to leave alone!

Feb 05, 2014
LaureltQ in Home Cooking

"Sushi Seasoning" or Rice Vinegar + Sugar + Salt?

I'm going to try my hand at sushi rice for the first time tonight (we're making musubi) and when I ran to the Asian supermarket to grab some sushi rice, furikake, and stock back up on rice vinegar, I panicked, realizing that I hadn't recently read anything on making sushi rice in quite some time. And when I panic at the asian supermarket, I just buy "everything."

So I bought both rice vinegar, and "Sushi Seasoning", which upon closer inspection is vinegar, HFCS, brown sugar, and MSG.

I'm not sure if I have a use for the sushi-seasoning short of sushi rice and maybe sprinkling on teriyaki, but I'd also like the rice to be "good."

What say you?

Feb 05, 2014
LaureltQ in Home Cooking

Cleaning out the kitchen - partial jar of curry paste

Winter squash soup, with curry and coconut milk.
http://www.homeindisarray.com/2013/10/thai-curry-coconut-squash-soup-with.html

OR

Thai Chicken Curry
http://www.homeindisarray.com/2013/06...

My husband hates coconut and thai curries and will at the very least choke these down without too much complaint.

Jan 02, 2014
LaureltQ in Home Cooking
1

Can I freeze Injera bread?

I decided to try my hand at making Ethiopian food at home, and managed a fairly successful first batch of injera bread after seeding teff flour batter with some of my sourdough starter and feeding it for a week. I'd like to make more ethiopian food in the future, but this whole planning ahead for a week to ensure I get a sour enough batter is kind of a pain. I'd like to make injera and freeze it, however I'm not sure how well it will handle reheating. Has anyone done this?

Jan 02, 2014
LaureltQ in Home Cooking

Using Leeks Instead of Fennel in Cioppino

It's the flavor. I know that they aren't a substitute, but I can't bring myself to use fennel in it.

Dec 23, 2013
LaureltQ in Home Cooking

Using Leeks Instead of Fennel in Cioppino

I am making cioppino for Xmas dinner. This is a new recipe, and it's highly rated. It calls for fennel, which I dislike to a great degree. I saw some other recipes that call for leeks, so I got leeks. I have chopped them finely, and intended to caramelize them a bit with the onions in the recipe before adding tomatoes and stock and whatnot. Is there anything else that I should be thinking about? I don't have much experience with them, and would prefer to avoid destroying a $60 pot of soup.

Dec 23, 2013
LaureltQ in Home Cooking

help me use up 12 egg whites!

Rose Levy Beranbaum's Chocolate angel cake!

Dec 23, 2013
LaureltQ in Home Cooking

Xmas eve seafood dinner- feedback welcome

I was planning to just do cioppino for my italian in-laws and my family this year, but then when my dad started offering to bring xy&z that he caught on his new boat this year, my meal quickly became a feast of 7 fishes. An easy way to add an additional fish, plus a fairly low maintenance dish is a caesar salad. Anchovies count, no?

Dec 20, 2013
LaureltQ in Home Cooking
1

OK to peel beets before roasting?

Oh, I haven't had nice manicured hands since my wedding day (and literally only that day), but I look like I've been digging through the body cavity of an elk.

Dec 20, 2013
LaureltQ in Home Cooking

OK to peel beets before roasting?

I usually peel my beets with a vegetable peeler, then slice or cube them before roasting. Today I roasted whole beets and then slipped the skin off of them while they were still warm and dyed all of my cuticles red/stained under my fingernails. It was a mess. Is there a reason other than how nice they look when they've been peeled post-roasting?

Dec 20, 2013
LaureltQ in Home Cooking

Un-impressed with Vitamix

Mine doesn't seem like it holds a constant speed at those settings. It'll go up and down, almost like it's pulsing, but doesn't sound as though it's coming apart.

Dec 17, 2013
LaureltQ in Cookware

Foods that change as you eat them

Jalapeno potato chips. The longer you eat them, the more mellow the spiciness gets. Then when you stop, it burns.

Dec 17, 2013
LaureltQ in General Topics
2

Insane to bake homemade ravioli?

I'm not taking it personally, it's just one of those "things" with her. She claims that she can't tell the difference between instant and real coffee, and instant is cheaper and easier. She also prefers her chicken destroyed. When I cook for her, I make all of the food, pull the chicken off to rest, then continue to cook hers til I slice and serve the rest of the chicken, at which point it's blackened and dry, and she is happy.

I do not try to change her preferences, she has them and that's on her. I don't take any of her food advice or choices personally, I just count on having to feed her something a little different than the rest of the adventurous and appreciative family, like you may have to do for a toddler.

Dec 17, 2013
LaureltQ in Home Cooking

Insane to bake homemade ravioli?

Bah, I suppose you're right. I know that she likes a simple balsamic/evoo vinaigrette, it just doesn't seem fancy enough for christmas dinner. I suppose I can make a thingy of the balsamic and a thingy of caesar.

Dec 16, 2013
LaureltQ in Home Cooking

Insane to bake homemade ravioli?

I'll probably end up making a whole casserole of storebought baked ravioli now, so everyone can enjoy it's mediocrity. She will be perfectly happy to have been catered to, and I will get points for making something "for her." I imagine she'll snub the caesar salad due to the anchovies in the dressing. Joke's on her.

Dec 16, 2013
LaureltQ in Home Cooking

Insane to bake homemade ravioli?

PERFECT. That is literally EXACTLY what I was imagining for her, minus the meat.

Dec 16, 2013
LaureltQ in Home Cooking

Insane to bake homemade ravioli?

Yeah, I am beginning to feel as though that may be the most reasonable option. Any brand suggestion? I don't recall ever having bought ravioli before.

Dec 16, 2013
LaureltQ in Home Cooking

Your Christmas eve meal traditions

Christmas Eve, my parents would always have all of our family friends over for a huge pot of cioppino, and make a lasagna for the kids. Then after cleanup that night, we'd head over to my grandparents and the kids would sleep next to the Christmas tree.

Dec 16, 2013
LaureltQ in General Topics
1

Insane to bake homemade ravioli?

My mother in law is very specific about how she likes to eat, and prefers ravioli with a tomato sauce. She also drinks instant coffee and likes cool whip if that is any indication of how she likes her food.

Dec 16, 2013
LaureltQ in Home Cooking

Insane to bake homemade ravioli?

This seems like an easy way to go. I think that's the trick!

Dec 16, 2013
LaureltQ in Home Cooking

Insane to bake homemade ravioli?

My family's tradition is to do Cioppino for Christmas each year. I am hosting Christmas dinner for my Italian in laws and will be making Cioppino, sourdough, and a caesar salad. My mother in law (picky) doesn't like Cioppino(more for us!). I have verified that she does in fact like ravioli, and I am very comfortable with making them, but I know that homemade ravioli tend to be more delicate than storebought, and I do not want to be boiling them off for her right before we sit down to eat. Would it be insane to boil them ahead of time, shock them in cool water, then layer in a casserole with a tomato sauce, then pop it in the oven to warm through before dinner? Would it be totally crazy to even bother with making them from scratch at that point?

Dec 16, 2013
LaureltQ in Home Cooking

What to serve along side truffle Mac and Cheese?

How about roasted halved brussels sprouts and a pork tenderloin?

Dec 13, 2013
LaureltQ in Home Cooking

Pork tenderloin home cured to make 'ham'.....anyone done this?

I've done it with pork loin to make "canadian bacon." It was good. I overcured it a bit so it ended up too salty, but simmering each slice in a little water helped draw out some of the excess salt. I haven't done that in a while I should, it was delicious.

Dec 11, 2013
LaureltQ in Home Cooking

Do you welcome criticism of your cooking?

We have some GREAT takeout in our neck of the woods. Sometimes when I go through a spell of not wanting to make dinner, we just do takeout for 3 or so nights a week. It's nice to get some variation, and then settle back into the french/italian style that I am so comfortable tossing together without recipes.

Dec 11, 2013
LaureltQ in Home Cooking