l

Larikatz's Profile

Title Last Reply

Drop the videos, please

The format is slow, the speakers ramble and it's difficult to go back and check on a missed detail. I'm told that advertisers prefer a video format and that Chow is moving toward an all video format, but if I wanted to watch a recipe, I'd be in front of the TV.

May 29, 2012
Larikatz in Site Talk

Supertaster Daily: Japanese Meat- and Fish-Flavored Candy Drops

Any chance we can go back to a readable format?

May 24, 2012
Larikatz in Features

Paleo diet - any experience?

My go-to paleo dishes are a mix of meat and veg and not always the leanest. I like the fat, it fills me faster and keeps me full longer. Leaner cuts tends toward dry and chewy. I'm not strictly paleo/primal (love my dairy), but losing the grains and starchy veg was easy. Eating out is difficult - the sides are alwaysalwaysalways huge portions of fries/mashed/beans/rice and getting a double side of the veg of the day, I have had to pay extra for that, so we eat in more often than before. Adapting recipes - so many seem to call for unneccesary flour or thickener or sugar. Really, once you give up the grains, you lose your sweet tooth.

Back to the meals - I get a lot of recipes from health-bent.com. We had his Shrimp and Faux Grits last night made with rutabaga instead of celery root (it has parmesan and I use butter).

Apr 27, 2012
Larikatz in Special Diets

Cooking with Coconut Oil

I love it. There is no coconut flavor (to me) and one thing I like is that, if I melt 2 TB in a skillet, saute or pan fry something in it, when I am done, I am left with almost 2 TB of melted fat in the skillet and crispy, nongreasy foods. Of course, mushrooms and eggplant will not do that, but, it's a great fat.

Apr 20, 2012
Larikatz in Features

Celery plus a lot of leaves!

The leaves are perfect for making stock, vegetable, beef or chicken. Chop them up and saute with the rest of the vegetables, then add the water (and chicken or beef bones if using).

Apr 16, 2012
Larikatz in Home Cooking

Ashkephardic Charoset

Y'all really need to remove "kosher salt' and 'freshly ground black pepper' from your recipe templates and just add them when really needed.

Apr 06, 2012
Larikatz in Recipes

Haroseth!! Tell Me About Yours, I'll Tell You About Mine!!

We make a sephardic one with dried apricots, dates, walnuts, a pinch of cayenne, some cinnamon and red wine. It's been years since I looked at the recipe, but I just eyeball it.

Mar 30, 2012
Larikatz in Home Cooking

Why Do Subway Restaurants Smell Awful?

My pregnancy made everything smell bad make me ill. Later, as a teen, my son worked at a Subway and for months, my car retained the smell. It's been a few years, but even when congested, I can still conjure it up.

Jul 21, 2011
Larikatz in Features

Where to find NON-ultra pasturized cream

I will check Wheatsville again although a couple of years ago, I went *everywhere*. All markets, all farmer's markets...no one carried pasturized cream. Only ultra-pasturized cream. I tried to get in a raw milk group, but after several weeks, they still hadn't voted me in so I gave up. I just want to try it in a couple of recipes. Thanks everyone.

Jul 20, 2011
Larikatz in Austin

Where to find NON-ultra pasturized cream

Thanks!

Jul 17, 2011
Larikatz in Austin

Where to find NON-ultra pasturized cream

I keep reading that pasturized cream is significantly better than ultra-pasturized, but have been unable to sind it. Does anyone know where it is sold in the Austin area?

Jul 15, 2011
Larikatz in Austin

How to Deal with Backseat Grillers

How about excluding him from the next BBQ? Even if he's your BIL/BBF's BF, make it clear to the other half that unless he keeps his hands off, he can't attend.

Jul 13, 2011
Larikatz in Features

When Restaurants Refuse Substitutions

I think chefs should get over themselves. They are not all celebrities. Adding ingredients - if someone wants something extra, put it on the side and charge them for it. If they want something removed, remove it. If they complain that their goat cheese burger sans goat cheese was too bland, the rest of us will figure it out.

Refusing to remove items makes me think that the dishes are all premade and waiting in some cold casee to be warmed up when a diner orders it.

Jun 21, 2011
Larikatz in Features

Soaking Nuts?

I'm with you Airo. I have soaked almonds to remove the skin and then ground them to make macaroons - you end up with a chewy nut (preferable) rather than a crunchy one. And I once soaked cashews prior to making a butter and ended up with...well, chewy nuts that made a lousy butter.

I think that those who follow the Nourishing Traditions philosophy, digestion is the main problem - soaking nuts softens the texture which also affects the indigestible fiber. Nuts take a long time to digest and soaking them helps to break down the enzymes and fiber, making them easier to digest. Roasting worked well, too, but is a form of cooking which makes them 'not raw'. Raw foodies are big on the soaking as mush of what they consume is made of indigestible fiber.

But iff you aren't having any problems, don't worry about fixing what's not broken!

May 06, 2011
Larikatz in Home Cooking

Why Use Chicken Broth in Beef Recipes?

A sore spot for me since I can't eat chicken. I use veal broth or beef broth cut 50/50 with water or white wine.

May 05, 2011
Larikatz in Features

Trader Joe's Satisfies the Macaron Fiends

So excited! We are getting a Trader Joe's in Texas!

May 05, 2011
Larikatz in Features

If You Are What You Eat, You're Doughnuts, Chicken, and Energy Drinks

Of course it doesn't represent most readers of Chow. We tend to be people who are more interested in better food, quality and caloric. But while none of the foods listed are bad by themselves - an occasion slice of pizza or a potato side dish is fine, it's making them a daily dietary mainstay that makes them dangerous.

May 05, 2011
Larikatz in Features

Can I Use a Coupon on a Date?

My husband used a coupon on our first date. I still married him.

Apr 27, 2011
Larikatz in Features

Austin Coffee--some thoughts

I concur. Houndstooth was...well, like drinking Folgers. Medici was better, but, again, not as good as I was led to believe. Luckily, I make fantastic coffee and espresso and don't have to go out for my caffeine. And I like a good dark roast for my espresso. I think local coffeehouses shoot for the anti-Starbucks crowd and people drink it because they assume that since it isn't Starbucks then it's what good coffee tastes like.

Apr 19, 2011
Larikatz in Austin

Meltzer's?

We drive by it daily. The amount of cars in the lot makes me think they won't make it. The menu looks like a top ten of other chains. Unless there's a groupon, I'm passing.

Apr 19, 2011
Larikatz in Austin

Please Pass the Scavenged-Bone Soup

Roasted bone stock has about as much flavor as stock made from boneless, skinless breasts. My mom used to make turkey stock from the leftover bird and bones. Nasty, bland stuff. We all preferred my grandmother's full-bodied soups made from whole chicken legs and thighs.

Apr 12, 2011
Larikatz in Features

Sitting fish outside at room temperature?

And I am interested in the technique - what is it supposed to do to the fish?

Feb 21, 2011
Larikatz in Home Cooking

Sitting fish outside at room temperature?

I have, but not for 30 minutes. Sometimes, when prepping, I get the seafood and other ingredients out, start chopping onions or whatnot and by the time the fish/shrimp is ready to go in the oven/pan, it's been 10 to 15 minutes. But I do that with beef, chicken and pork, too.

The fishmarket I use always packs the seafood on ice when you purchase it, but I also live in south Tx.

Feb 21, 2011
Larikatz in Home Cooking

Aspartame? Does anyone else enjoy it?

Coca Cola and Pepsi both have a splenda-sweetened diet version available nationwide.

Jan 14, 2011
Larikatz in General Topics

Aspartame? Does anyone else enjoy it?

I agree. Soda made with sugar/corn syrup is far too sweet and has a horrible mouthfeel. I do get tired of others complaining about how people order large burgers and fries with a diet soda as if the lack of calories will negate the rest. no, it's because of the taste.

Jan 14, 2011
Larikatz in General Topics

Am I a Better Hostess If I Don't Serve Dessert?

Pie is good, but I'd turn it down simply because I have food allergies, but cheese and port is always a nice, and one can serve gingersnaps, lightly sweet wholemeal crackers or even quality chocolate with the cheese.

Dec 28, 2010
Larikatz in Features

Salted Caramel Frosting

Liz, the caramel is what you are making with the cream, vanilla, sugar, butter and water.

Sep 28, 2010
Larikatz in Recipes

Spiced Tonic Water

Might taste great, but for the price...? No way.

Aug 25, 2010
Larikatz in Recipes

I Spit on Your Meat-Raising Livelihood

Marty or Krutolow - plants have feelings too. They have defense systems to keep from being eaten by insects fungi and other plants although we have overcome some of their defenses. All living things do not want to die. I choose to eat meat because that is how my body functions best. But eating beef/pork/poultry/seafood doesn't mean excluding vegetables. I'm sorry that you didn't discover a well-rounded diet before becoming a vegetarien. I find foods compliment each other and like the variety my omnivorous diet offers.

Aug 02, 2010
Larikatz in Features

Icelandic Yogurt Further Devalues Iceland

I thought I was the only one who thought this stuff sucked. I had watched people buy it for weeks while I stuck to Greek Gods and Fage yogurt and finally broke down and got a carton.

One spoonful and I didn't even swallow it. I thought it had gone bad, but apparently it's supposed to be horrifically sour. Tangy yogurt is one thing. This stuff is nasty sour.

Aug 02, 2010
Larikatz in Features