ski_gpsy's Profile

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Fondue help

I live in a ski town and fondue is always popular. It's warm, which is nice when its cold outside, its comfort food like mac and cheese but without the mac, and its convivial - people congregating around it and sharing something yummy and fun. And depending on where you set it up, it can also direct people OUT of your kitchen workspace!

http://www.chow.com/recipes/29304-che...

This recipe here on chow.com is a classic. I have learned not to mess with it (I do add the Kirsch). However for our healthier oriented friends, along with the french bread, salami, ham and potatoes, I also put out parboiled asparagus tips, carrots, haricovert, and raw zucchini.

Aug 03, 2014
ski_gpsy in Home Cooking

New York Times Magazine article about Chowhounds

Thank you c oliver.

I was surprised that I didn't find a thread about this article. When I did a search for "New York Times Magazine" there was nothing. After reading the thread you linked I see why.

Thanks again.

May 05, 2014
ski_gpsy in Food Media & News
1

New York Times Magazine article about Chowhounds

I just read an interesting and entertaining article in the NY Times Mag food and drink issue "Here Comes Dinner" (Oct 20, 2013) about Chowhounds and this site.

In the article titled "Los Angeles: Goat-Stew City, USA" author Nathaniel Rich has an interesting perspective on us and even quotes a number of hounds by name.

The article can also be found online at:

http://www.nytimes.com/2013/10/20/mag...

Any thoughts fellow Chowhounds?

May 05, 2014
ski_gpsy in Food Media & News

Perfectly Melting Cheese

"YOU'LL NEED A GRAM SCALE MEASURE THE SODIUM CITRATE FOR THIS RECIPE"
Rather than having to go out and buy a gram scale to make your Nachos recipe, why don't you just give us the conversion measurement?

Jan 10, 2014
ski_gpsy in Recipes

Cutting/peeling butternut squash

What did you use to peel it?

Oct 10, 2013
ski_gpsy in Home Cooking

Cutting/peeling butternut squash

If I have to cut a raw hard squash I use a 10" chef's knife with a thin blade (and I sharpen it beforehand) and then I smack it with a rubber mallet. Like butter!

Oct 09, 2013
ski_gpsy in Home Cooking

Cutting/peeling butternut squash

I like using a grapefruit spoon on a raw squash. That serrated edge is great for scraping out the strings.

Oct 04, 2013
ski_gpsy in Home Cooking

37 million dead bees in Canada

Don't you mean Congress?

Sep 30, 2013
ski_gpsy in Food Media & News
3

Barilla Pasta anti-gay comments

I will have no problem boycotting Barilla, I think their pasta is lousy. Never eating at a Chick-Fil-A has been easy because I don't like to consume the scary chemicals they put in their food, especially Dimethylpolysiloxane (a type of silicone used in caulks and sealants, as a filler for breast implants, and as a key ingredient in Silly Putty).
However, if Haagen Dazs were to suddenly come out with an ignorant, hateful political stand I could be in trouble.... ;)

Sep 28, 2013
ski_gpsy in Food Media & News
2

What's the best halibut dish you have had?

Am making Ina's Mustard Roasted Fish tonite but only because I have to STOP making her Herb Roasted Fish! I made that recipe 3 times the first week I tried it! OMG! It is sooo delicious and sooo easy!

-Halibut (or other mild white fish) seasoned with S&P, place on parchment and drizzle with EVOO and lemon juice. Place 5 green olives next to the filet and 3 large thyme sprigs on top of it. Roll the edges of the parchment together to form the pouch, and roast on baking sheet for 15 minutes at 400.

I've also tried it with Salmon and Red Snapper, but meh. The milder flavor of Halibut or Talapia really allow the lemon, thyme and olives to shine thru.

http://www.foodnetwork.com/recipes/in...

Sep 20, 2013
ski_gpsy in Home Cooking

Foodsaver non-sealing bags problem~

Good tip Monavano about NOT storing in the locked position. I didn't know that.

I do know that I need a new gasket, but after a few seconds of not sealing, I remember to remove the gasket and wet it so that it plumps up. That will keep it sealing until I remember to order a new gasket!

Jul 22, 2013
ski_gpsy in Cookware
1

Mineola, a citrus fruit

I know this is an older thread but if anyone is still following, are you familiar with the Sumo Orange? I've been hearing alot about them and I'm trying to decide which orange tree to plant in my SoCal yard, Mineola v. Sumo.

Any thoughts?

Jul 20, 2013
ski_gpsy in General Topics

Storing butter outside of fridge

I received a butter keep that I have used for years and I love it. It consists of a butter holder with a lid that sits inside a larger dish of water. As the water evaporates it keeps the butter at a cool temperature, soft and easily spread, but never melted. I don't know the chemistry of how it works, but it does.

Apr 24, 2013
ski_gpsy in General Topics
3

Favorite Pressure Cooker recipes

Omg AmyH, I could eat the photograph these look so good!

Apr 14, 2013
ski_gpsy in Home Cooking

Your Favorite EASY Recipes

I just made this Taco Soup for a crowd and marveled again at how easy it is, how delicious, and how many it feeds. Since it's soooo easy I thought I'd post it here on the EASY RECIPES thread.

TACO SOUP

In a LARGE stock pot brown 1pound lean ground beef or turkey (add 1TBS butter for turkey). I add in 1 large onion chopped. When meat is hot sprinkle with 1 envelope Taco Seasoning. You are now done cooking!

Open and add undrained one16oz can each;


-pinto beans

-kidney beans (or black beans, or any other beans you like. I also add a can of Garbanzo beans) 

-hominy

-cream style corn

-diced stewed tomatoes 

-diced tomatoes with chilies

-Sprinkle in 1 envelope ranch style dressing mix


Heat thoroughly til bubbly. That's it!

Ladle over tortilla chips and serve.

I put out bottled hot sauce (I use Cholula) and toppings of;

-mexican mix shredded cheese
-sour cream
-black olives
-chopped canned jalapenos
-chopped scallions
- fresh cilantro
...and anything else you like.

Makes 5qts - feeds alot. Deeeelicious!

As hokey as it sounds with the packets of taco mix and ranch dressing, it turns out so delicious you'll be surprised. And you'll get great response, I guarantee it! Don't break up the meat too much, keep it chunky. And most importantly, use FRESH cilantro, if you like cilantro.

Even better the next day, and freezes beautifully.

Mar 30, 2013
ski_gpsy in Home Cooking

Slow-Roasted Prime Rib au Jus

Cooks Illustrated has a similar recipe titled 'Slow-Roasted Beef with Red Wine Pan Juices'

www.cooksillustrated.com/recipes/deta...

The significant differences between these two recipes are; CI- Oven set at 250 instead of 200. Cook to internal temp of 110 instead of 120. Do not remove the roast and let rest, rather leave it in the oven and turn temp to 500 to sear the crust and the roast reaches an internal temp of 130. CI- Then remove roast and let rest while you make the jus.

I have made the CI roast and it was fabulous, 5star restaurant quality. I am eager to try this Chow version next.

@TxGriffLover, You want whatever setting on your Breville oven that will approximate 200degrees on a lower rack in a conventional oven.
I would go ahead and use convection.
Most important of ALL is a digital thermometer with an external cord and readout.
Oh, an make sure you use an ACCURATE oven thermometer, well positioned to monitor the interior temperature of the oven closest to the roast. The goal of low roasting meats is to keep the temperature low and consistent, so the meat is tender.

Feb 25, 2013
ski_gpsy in Recipes

Gluten Free Bechamel

Has anyone tried using masa harina to make homemade pasta?
Or maybe for pizza dough?
Would masa harina work for either of them?

Feb 20, 2013
ski_gpsy in Special Diets

Microwave Corn for Easy Shucking, Zero Silk

Excellent point htraveler and BonnieR. The only corn I microwave or grill in the husk is organic. The pesticides in conventionally grown produce are toxic enough without heat-infusing further them into my food.

And the same goes for the moistened paper towel I would wrap the shucked ears in to microwave them. I use dioxin-free paper towels for that because dioxin bleach is intensified at microwave temperatures.

For the same reasons I never microwave anything in plastic, or using plastic wrap.

It's shocking to me how much poison we unknowingly put into our bodies every day, especially during cooking. And it's so disheartening, actually scary, that pesticide manufacturers and household product producers, and food container companies don't warn us that heating and even storing our food in their products can cause dangerous toxins to be released into the food we eat.

It's the same reason that in a restaurant I only squeeze the lemon's juice into my water, and don't float the whole waxy, pesticide covered wedge in my drink.

I try to do the best I can to counter the barrage of chemicals used in food production today, especially those that are intensified during cooking.

Jan 11, 2013
ski_gpsy in Features

Favorite Pressure Cooker recipes

Ok AmyH, I finally had an actual recipe to follow and I did. OMG! What flavor! What a feast.

The hot Italian sausage really added the flavor boost.

Thank you for sharing!

Dec 15, 2012
ski_gpsy in Home Cooking

Favorite Pressure Cooker recipes

Thank you Mild Bill for your PC recipe (or close to it). I have thoroughly enjoyed the preceding discussion on PSI and the engineering and chemistry of pressure cookers, however now I have an actual recipe to try in my new PC.

I also found your comment about collagen interesting because now that I think about it, it was probably collagen that made my PC chicken soup thicker than the traditional stove top broth style.

And Caroline1, thank you so much for all your tips. Especially the one about pork skin. I always knew that pork skin was a wealth of flavor but no matter how I cooked it I always ended up throwing it out because I felt it was inedible. I can't wait to do my New Year's Day Black Eyed Peas and Ham Hocks in the PC.

Am still needing actual recipes for the PC. I understand that all of you 'seasoned' chefs (pun intended) can just casually toss a little of this and a little of that into the PC and create something amazing, but this PC newbie still needs measurements.

So if you have something you really love in the PC, and the recipe for it, I would love to have it. I am so eager to use this amazing cooking machine.

...and Thank You chowhounds in advance.

Nov 30, 2012
ski_gpsy in Home Cooking

Having my first lobster fest at my house....

I like Braggs Raw Unfiltered ACV (in health food stores and some supermarkets). It has more apple flavor IMO, and is a little softer.

Nov 30, 2012
ski_gpsy in Home Cooking

The Taste Test Thread

TO BRINE OR NOT TO BRINE, THAT IS THE QUESTION...

Toward the end of the Thanksgiving holiday I ran out of leftover turkey so I thought I'd try braising some turkey pieces using ATK's 'Braised Turkey With Gravy' recipe, rather than roasting a whole bird...again. As per instructions I brined breast, legs and thighs for 6 hours in 1c salt + 1c sugar + 1gal water. But just before cooking, last minute guests made me add another thigh (un-brined) to the recipe .

The brined turkey meat was delicious and surprisingly full of flavor. In comparison, the un-brined meat was tender and moist, but flavorless as poultry can be.

The result; I'm a believer. I'm a convert to brining.

BTW, the ATK 'Braised Chicken With Gravy' does produce copious amounts of delicious wine enhanced broth/stock. However the skin on the turkey is grossly unappealing. Next time I will remove the skin before braising and add it to the mirepoix and herbs to flavor the resulting stock. And if I don't have to make a grand entrance wearing an apron and carrying a Norman Rockwell perfect golden bird, I'm going with the braising recipe. It's much easier, very flavorful, and you end up with a ton of delicious broth for stocks, soups and gravies.

Nov 29, 2012
ski_gpsy in General Topics

Having my first lobster fest at my house....

Here's my favorite lobster fest;

-Melted butter (I'm a purist for the flavor of the lobster).
-French Garden Potato Salad made with warm red potatoes, a lemon vinaigrette, green beans and fresh herbs *see photo below (aka America's Test Kitchen's Dilly Potato Salad).
-And a citrus salad of baby greens and grapefruit with a light honey-mustard dressing.

Sheesh, my mouth is watering!

Nov 26, 2012
ski_gpsy in Home Cooking

Anyone Else Not in Love with Thanksgiving Cuisine? [moved from Not About Food]

Chinese has definitely become part of our family holiday tradition huiray. In the middle of the Christmas Eve last minute flurry of wrapping and readying, Chin's restaurant delivers a Chinese feast, which we all sit down to eat by lovely candlelight off of pretty holiday paper plates. It's all very festive and traditional but no one has to cook and there are no dishes to clean.

Chinese food on Christmas Eve has become one of my favorite holiday traditions!

Nov 10, 2012
ski_gpsy in General Topics

Anyone Else Not in Love with Thanksgiving Cuisine? [moved from Not About Food]

In the years when our family has had to eat Thanksgiving in a restaurant, we finally figured out that the best experience was in a restaurant that served the best buffet. That way, rather than everyone sitting in a restaurant staring at a plate of dry turkey hidden by gloppy gravy with disappointing stuffing, we could all find something personally satisfying like Prime Rib, seafood, a pasta bar, etc.

So my recommendation for spending Thanksgiving in a restaurant - the finest buffet you can find!

Nov 09, 2012
ski_gpsy in General Topics

Your Favorite EASY Recipes

What a novel idea for Lemon Chicken!

"Lemon chicken: roast chicken, when done pour lemons juice/oregano/garlic mix over it and bake for 5 min."

I love Lemon Chicken but infusing lemon flavor into chicken meat isn't easy. Next time I make it all stuffed with garlic and lemon halves, I'm going to try your technique of basting it with lemon juice the last five minutes of cooking.

Sounds easy enough!

Oct 28, 2012
ski_gpsy in Home Cooking

Anyone Else Not in Love with Thanksgiving Cuisine? [moved from Not About Food]

To me Thanksgiving is all about the stuffing. Since my folks only make their amazing southern cornbread dressing one day a year on Thanksgiving, I will fly, drive, walk or crawl to get to it. Its that special.

IMO, turkey's only value is to produce the Giblet Gravy that we put on the amazing cornbread dressing, and for the hot open face sandwiches to come in the following days.

After reading all the lamenting of typical Thanksgiving fare, I am so glad my family is from the south. We have Mac & Cheese, Sweet Potato Pie with with praline topping , Corn Pudding, Brussels Sprouts with bacon and brown sugar, Broccoli Casserole, Key Lime pie, warm Pecan Pie with ice cream, and Funeral Potatoes. Basically we have every decadent comfort food that you don't allow yourself to eat the other 364 days of the year, let alone all in one day!

Obviously I LOVE Thanksgiving. In our family Thanksgiving is traditionally a boisterous 4 day long feeding frenzy devoted to food, family, friends, and football.

Then comes Christmas with Prime Rib, Yorkshire pudding and all the traditional trimmings. And Christmas is followed by New Year's day with slow cooked ham hocks and black eyed peas, corn bread and honey butter, collard greens, mac & cheese and Chess Pie.

And of course these months of holiday feasting are always finished with everyone's annual New Year's vow to hit the gym, lose weight and diet.

'Til next year.

Oct 27, 2012
ski_gpsy in General Topics

Best pasta sauce in a jar?

I need to get a wife who'll come home and within minutes have a terrific pasta sauce made, the table set, the wine opened, the pasta cooked and the salad tossed.

Until I find such a creature, I'll be happy to open a jar of tasty pasta sauce and have a yummy dinner on the table as fast as a mere mortal can.

Oct 19, 2012
ski_gpsy in General Topics

Best pasta sauce in a jar?

I totally agree coll. As life flies by, more and more often I find myself going for what is easy, tasty and quick. Jarred pasta sauce is one of those things. Open it, heat it, serve it.

As long as it's tasty and quick, it works for me!

Oct 18, 2012
ski_gpsy in General Topics

Best pasta sauce in a jar?

Wow, the big surprise in the article was the epilogue about Giada's sauce. It wasn't included in the original test, but as an adjunct they pronounced it "...the best buy of the bunch."

I keep hearing about Giada's sauce winning taste tests. I guess I'm going to have to go buy a bottle.

Oct 16, 2012
ski_gpsy in General Topics