tonka11_99's Profile
Asking for thoughts about a waffle recipe
U could whip the egg whites and fold them in for fluffier waffles.
Since cookbooks are the hot topic right now...... [Moved from Home Cooking]
Since cookbooks are the hot topic right now...... Where do you buy your cookbooks and do you buy them used?
I know I certainly do. I use http://www.half.ebay.com/ and of course amazon but I usually buy them used.
In fact a great topic would be what is the cheapest cookbook you have purchased recently?
I have bought the following cookbooks fairly recently and I know I didn't pay more than $5 for them:
"How to cook without a book" by Pam Anderson
"Cooking with Claudine" by Jacques Pepin
"Chinese Cooking for beginners" by Huang Su-Huei
"What's a Cook to Do" by James Peterson
'Cooking Know-how" by Bruce Weinsten
"How to cook" by Pamela Gwyther
and at a garage sale for $1 a piece I got these coffee table cookbooks in pristine condition:
"Italy Today The Beautiful Cookbook" by Lorenza De' Medici
"Artisan baking across America" by Maggie Glezer
"The Bread Baker's Apprentice" by Peter Reinhart
"The great American Baking Book" by Patricia Lousada
"Baking With Julia" by Dorie Greenspan
Chocolate Cookbooks
I never pay retail for a book...ever.... Half.com or amazon but almost always used. Especially cookbooks. There are so many people buy cookbooks and thumb through them once or twice.
The shipping is usually more than the book.
Squeezing key limes
My key lime pie is even easier. I buy a bottle of Nellie and Joe's key lime juice.
So I have two cans of cherry pie filling . . .
Another cake I make fairly often but I have a specialty cake pan that makes a cake with a hollow in the center. I make a chocolate cake using that form. I put a layer of chocolate genache in and around the hollow. It will seal the cake from the pie filling, trust me.
I put the pie filling in and I pipe a white chocolate mousse around the edges and maybe the center. Sprinkle some chocolate shavings for decadence.
You could use stabilized whip cream instead of the chocolate mousse (stabilized with gelatin) but then the cake would only be great instead of magnificent or maybe the word should be exquisite? :-)
If you don't have a specialty cake pan, you could build up a ring of genache around the edge of the cake to make a hollow. By the way, You need to put the cake in the refrigerator to harden up the genache.
Does anybody have a picture of the pan I am talking about? Please post it.
So I have two cans of cherry pie filling . . .
How about a cherry dump cake? General recipe goes as follows.
CHERRY DUMP CAKE
Dump 2 cans cherry pie filling in a rectangular baking pan (13x9). Sprinkle 1 yellow cake mix (dry) over the cherries. Slice 1 stick butter and place slices over dry cake and cherries. Bake approximately 1 hour at 350 degrees.
Have you ever cooked your way through an entire cookbook? Which one?
Most of those I have seen, people just talk about the book and usually how great it is.
I seldom see where someone actually cooks a recipe and reports back about it, the problems they encountered. The inevitable changes they made.
What would be even better is someone take the Ina Garten approach. Of course she has plenty of time and money to do it. She prepares a recipe 5-8 times until she has it down and perfected at least as far as she is concerned.
Chocolate Cookbooks
I particularly like Gonzalez's chocolate gift with a white chocolate bow. She makes the bow with sheets of clear plastic acetate. It sorta looks like the picture I have posted but hers is even nicer.
Have you ever cooked your way through an entire cookbook? Which one?
Another suggestion. Have 3-4 cooks attack each chapter of Weinsteins "Cooking Knowhow".
He devotes a chapter to 1 concept then gives a recipe and then about 8 variations of that recipe.
3-4 cooks, or even more for that matter, could cook each variation. You could determine who was participating on a thread here then report back. If you got a lot of people participating, you could have several reports on the same variation.
Have you ever cooked your way through an entire cookbook? Which one?
I think 3-4 people ought to get together to cook all the recipes in a cookbook. I think it would be very difficult for one person to do it. There is always something in a cookbook that doesn't sound very good or just wouldn't be good for someone in the family.
Use a thread like this to report back. It would have the advantage of getting through the book faster, too.
Your secrets to crispy chicken skin
The only thing I would do differently than alanbarnes post is I would dry the chicken in the refrigerator. You can put some kosher salt on the skin and put it on a pan in the refrigerator with no cover for 2 hours. That will dry the skin up. Just before baking put some oil or butter on the skin. The last 20 minutes, if you think it needs it bump the temperature up to 400.
Is masa harina corn flour?
Like jasimd said. it's from corn and fairly coarse ground A more exact definition can be found here http://recipes.howstuffworks.com/what-is-masa-harina.htm
Simple inexpensive 1st apartment (college) recipes sought
Yes Yes... you'll just cook for yourself....alone...sigh
Chocolate Cookbooks
Chocolate Artistry by Elaine González
Chocolate Ecstacy by Christine France
and I have most of the books already mentioned.
Question/help on sauce for dish
I agree with a lemon butter sauce. If you want to make it a little heavier you use marsala for the wine. Maybe put a little of the pasta water in to thicken.
There is no joy in Mudville ... or what's the point of only cooking-by-recipe?
I am somehow never able to follow a recipe exactly. Oh, occasionally, on one of those recipes that have 4 ingredients, I can do it.
Something always comes up. Oh my wife doesn't eat yellow cheese, I'll have use mozzarella. Oh you can't mean that much cayenne chef Prudhomme.
No I can't stand your essence emeril and I sure as hell don't want it in my meat loaf.
Oh no. I'm out of whatever. It's always something.
Now that I am a little more experienced, I don't have as many disasters from failing to follow a recipe, exactly.
Of course, even if you follow a recipe exactly, you are still learning and gaining confidence. Sooner or later, you are gonna realize that I did the same thing to chicken that this recipe is having me do to pork and I saw a recipe where it called for doing it to beef. UH Huh moment
What five cookbooks would you keep?
Well... Yeah. It's at the top of that food pyramid.
Low sugar or sugar-free homemade ice cream/sorbet or gelato recipes needed please?
On their whipped cream, I will bet it is gelatin or clear jel. If you stabilize whipped cream with gelatin, U could leave on the driveway overnight, it would still be there.
In their fruit pies, probably clear jel or instant clear jel
Low sugar or sugar-free homemade ice cream/sorbet or gelato recipes needed please?
You had better go with a sugar substitute like Splenda and Yes, I think splenda would work fine.
Human taste buds can't taste sweet as well when the food is cold which is why Ice Cream is so sweet. Cutting down on the proportion of sugar would quickly make for a drap ice cream. Of course you could still go for a granita.
What five cookbooks would you keep?
Somebody was wishing there were some books on chocolate on the list. I have a few recommendations but I had not presented them because I wouldn't think a book that specialized should be on 5 cookbooks would you keep list.
Anyway here they are:
Chocolate: From Simple Cookies to Extravagant Showstoppers by Nick Malgieri
Chocolate Cake by MICHELE URVATER
Chocolate Artistry by Elaine González
The Art of Chocolate: Techniques and Recipes for Simply Spectacular Desserts and Confections by Elaine Gonzalez
Have you ever cooked your way through an entire cookbook? Which one?
Why don't u follow her example and create a blog about it. U could probably keep up this thread with updates sorta like a blog.
Freezing fruit syrups?
Of course, you can use plastic containers or ziplock bags laid flat.
Anyone interested in a Kitchen Challenge? No restaurants and a monthly food budget of $300/family of four
I thought this was such an interesting idea that I posted a new thread dedicated to this idea. Here is the link. http://chowhound.chow.com/topics/708910?tag=main_body;topic-708910
Anyone interested in a Kitchen Challenge? No restaurants and a monthly food budget of $300/family of four
I think I have a genuinely unique solution to your problem. The world is full of women who are proud that they don't cook and they don't have time because they work. Find some of those families in your neighborhood and agree to cook and deliver dinners for them 2-3 days a week.
You have to cook anyway. If you can charge these families 2.5 - 3 times the material costs for the dinners, U would not only pay for your own food but make a profit too.
There are problems. U have to be a pretty good cook and u have to provide them with good food that they wouldn't get at a restaurant or take-out/delivery.
U could put out fliers in the neighborhood to find interested people and if u only found 2-3 families that wanted to do it for 2 days a week, I bet that would help ur food budget enormously.
Bagged lunch ideas- NO FRIDGE OR MICROWAVE!
Bentos are neat but unless you have two. U have to decide whether everything is cold or hot.
Well, U could use a bento and a thermos. That would work.
As far as food, try to cook with leftovers in mind so U can take that for lunch then take Iced tea or water in your thermos. Another possibility is to take soup in your thermos and cold snacks in the bento like potato salad, pretzels, cheese and crackers.
U could always make a big batch of Mac and Cheese, take some of that every other day so u don't get burned out.
how do you reduce foam in smoothies?
I would think the trick would be to use frozen fruits. Even if they are fresh freeze them the night before. I would think banana would help prevent foam.
Lastly, you could do the old Orange Julius trick and throw in a raw egg. That may not keep the foam down but does make it better.
Simple inexpensive 1st apartment (college) recipes sought
I refer you to the prison recipes thread at:
http://chowhound.chow.com/topics/706783?tag=search_results;results_list
At the very least, it should remind her that it could be worse.
Seriously, a pasta and jarred pasta sauce is an excellent start. Show her a recipe and at the end suggest variations.
Lo Mein and fried rice are easy, cheap and quick. A skillet lasagne using the minature lasagne noodles, hamburger and mozzarella cheese.
Give her a few recipes on loaded potatoes. You can pour almost anything on a baked potato (velveeta, canned chili, some thick soups or stews)
Teach her the joys of a can of soup over a plate of rice. Make sure she knows she can add whatever meat she likes to boxed mac and cheese.
I suggest a cookbook. "How to cook without a book" by Pam Anderson
I also suggest rather than a notebook with recipes, get her a USB thumb drive with a bunch of recipes in word format. She will have a laptop and access to a printer and she will need the thumb drive anyway.
Finally, I suggest you spend some time with her in the kitchen making sure she has the basic skills.
Good luck to both of you...you will need it. hehe
Need help to deal with a surfeit of green bell peppers
Chop some of them up and dry them in a dehydrator. freeze some more.
Several Gallons of Stinky Chicken Stock - What did I do wrong?
Yeah, if it is really bad, you'll just want to throw it away.
