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about 21 hours ago
sherrib in Site Talk

Hot Sour Salty Sweet: fish and seafood/ poultry

Quick Red Chicken Curry p.210

I made this after I finally finished making the Red Curry Paste (on the same page.) My review of the paste is here:

http://chowhound.chow.com/topics/3666...

This dish was definitely quick, easy and delicious. Except for the fact that it was too spicy, everyone in the family loved it. I omitted the kaffir lime leaves and the fresh chiles because I didn't have those. Also, my fresh red curry paste was missing shrimp paste so I added a tablespoon of tamari soy sauce to the curry to make up for the missing umami flavor.

All in all, once you have the ingredients at hand (coconut milk, red curry paste, boneless/skinless chicken, fish sauce, lime leaves, red chiles, asian or sweet basil), this is a very easy and delicious dish to put together in a very short amount of time.

Jul 24, 2014
sherrib in Home Cooking

Hot Sour Salty Sweet: sauces, chile pastes, and salsas/ simple soups

Red Curry Paste p. 210

I had all of the ingredients for this except for the kaffir lime - I substituted regular lime zest. Also, I omitted shrimp paste (this probably made a big difference to my final dish (quick chicken with red curry on the same page)) so to make up for the umami flavor, I added a bit of soy sauce to my final dish - NOT to the paste - just to my dish.)

Also, instead of soaking the dried chiles, I deseeded them and then put them in my toaster oven for a bit on 200 degrees. They dried out and were super easy to grind in the mortar and pestle. The final paste was delicious but a touch too spicy. Either soaking the chiles would have reduced some of the spiciness, or I will want to use less of them next time (assuming there will be a next time - this paste was super time consuming). The quick chicken curry was delicious as a result of investing much time and effort in aquiring, processing and, finally, manually processing the ingredients in a mortar and pestle. I'm not gonna lie, it was a lot of fun - especially when the end result was absolute deliciousness and appreciated by the entire family (except for the spice level.)

Jul 24, 2014
sherrib in Home Cooking
1

Special fisher turner (spatula) or not?

I got one after I got fed up trying to turn fish and failing miserably too many times than I cared for. Then, when I started blackening butterflied fish, I decided I needed a bigger one as well. Wouldn't get rid of either one of them, but then again, we eat a lot of fish (that requires turning when cooking.)

Jun 09, 2014
sherrib in Cookware

What basic cooking skills should a beginner know?

Don't have netflix anymore so I went to amazon to see if I could find what you're referring to. I didn't find his techniques video but as a prime member I see that I can stream MANY of his videos right now at no charge.

Jun 07, 2014
sherrib in Home Cooking

National Cheese Day, June 4

At this very moment (I just finished dinner) I am having a dessert of thinly sliced parmesan (I used a vegetable peeler) and some raw walnuts. I love this combo. And I love love love cheese for dessert.

Jun 04, 2014
sherrib in Cheese

First copper pan

Congrats! You're going to love it! The interior is definitely different. I generally don't use metal utensils anyway, but don't think you will have have a problem using them. I prefer the Mauviel coated handles. I wash my pots by hand and leave them on a drying mat to dry. The Falk handles leave rust stains everywhere.

Jun 02, 2014
sherrib in Cookware

Your Mashed Cauliflower recipe?

I steam it in a bit of homemade chicken stock, salt and pepper then mash it all up together. Plate it up in the center of a plate. Add slices of grilled steak with the natural juices. Low carb FEAST.

May 29, 2014
sherrib in Home Cooking

New(ish) gardener here with a blueberry plant (yikes!)

Thank you so much for this! I will ask the birds nicely to go next door ;-) In the meantime, I will have to find another variety and put that on the patio as well.

May 28, 2014
sherrib in Gardening

New(ish) gardener here with a blueberry plant (yikes!)

Thank you for your response! The link you posted is extremely informative and helpful! I have left it alone as of right now until I find out the PH level of my soil.

May 28, 2014
sherrib in Gardening

New(ish) gardener here with a blueberry plant (yikes!)

I live on Long Island. We have every season (in extremes.) Gardening has always been something for me to do with my young daughters. We buy plants, stick them in the ground, and wait to see what happens. Other than that, not much gardening experience. We bought a blueberry plant (the girls got VERY excited over it) and I have no clue what to do with it. Should I even attempt planting it into the ground or should I plant it in a pot and bring it indoors during the winter?? It came with a tag with directions on it (for planting into the ground) but I'm intimidated and the plant is so beautiful (LOTS of blueberries on it already) that I hope to not destroy it. Anyone with advice?

May 26, 2014
sherrib in Gardening

duck press

Ran into this bad boy at dinner tonight. Was told it's used table side but only if it's requested days in advance of reservation. This one, the "Rolls Royce" is out on display. Two others reside in the kitchen.

May 15, 2014
sherrib in Cookware

Spiral veggies anyone?

Excellent deal!

May 15, 2014
sherrib in Special Diets
1

Spiral veggies anyone?

Thank you, super easy! I had some leftover Korean red chili powder (I had made some kimchi and liked the flavor and color of the spice.) I heated a bit of olive oil in a fry pan and added some of the chili powder. Added in the sliced zucchini and sautéed it lightly. It doesn't take too long to cook at all. A few minutes and it's done.

May 15, 2014
sherrib in Special Diets

Spiral veggies anyone?

Yes, it's a Benriner and it's made in Japan.

Standing with nothing in it, it's 10 inches high. It goes up to 13 1/2 inches max (I generally cut zucchini in half before spiralizing.)

I store it on its side inside of a rectangular cake pan. It's 4 inches wide and 5 1/2 inches deep.

May 12, 2014
sherrib in Special Diets

Spiral veggies anyone?

Metal mesh glove is a MUST with a mandoline!

May 10, 2014
sherrib in Special Diets

Spiral veggies anyone?

This is the one I own:
http://m.surlatable.com/product/PRO-4...

I use the flat blade for zucchini and this pic is what my noodles look like. Fun and satisfying way to eat veggies/low carb.

May 10, 2014
sherrib in Special Diets
1

Current obsessions?

Thank you for this foodiex2! I made an enormous batch of brussel sprout hash (all I did was caramelize a couple of sweet onions and then added a LOT of shredded brussel sprouts and cooked until the veggies were soft.) I used it all week. It was good on its own. It was good scrambled with my eggs in the morning. It was good in a bowl of homemade chicken broth. Loved it and it was super easy!

May 03, 2014
sherrib in General Topics

Spring/Summer dutch oven recipe suggestions?

Hi cresyd,

Is your oven enameled? All dutch ovens are good at retaining heat, which also makes them good at retaining cold. If you have an enameled oven, then it's most likely non-reactive as well. This means that not only can you cook with it, but you can store food in it also (it won't leach anything, even with acidic ingredients.) Pre-chill it and serve watermelon soup in it. It also makes for a great ice bucket. The possibilities are endless once you start thinking in terms of using it for its temperature-retention properties.

May 03, 2014
sherrib in Home Cooking
1

Rudest grocery checker remark

"most people don't return the bottle for the money back, they just throw them away "

I wonder how "most people" would feel if those bottles ended up in their backyards instead of in landfills where they don't see them.

Apr 30, 2014
sherrib in Not About Food
3

November 2011 COTM: Gourmet II: Fish and Shellfish; Poultry

Cod Marinated in Sake Kasu (p. 302)

I really liked this recipe. It yields a lot of marinade that fully covers the fish. The recipe says to leave the fish in the marinade for at least two hours and up to one day. I've seen other recipes similar to this one that call for marinating the fish for three days. I left the fish marinating for about 20 hours.

The recipe specifically states to make sure to use black cod for this recipe since regular cod won't do. I used regular cod anyway and although it fell apart a bit during cooking, it tasted just fine.

Sake Kasu are the solids that remain after making sake that are then made into sheets. It is called for in this recipe. I used regular, bottled sake that I had on hand.

The marinated fish takes on a beautiful and very tasty brown exterior. Next time, I might cook the marinade in a saucepan to reduce and use it over the fish. It's a shame to discard it as the recipe suggests since it's really delicious!

The only other change I might make is to cook the fish from beginning to end in the oven. I don't know if it's because of the type of cod I used or if it's because I let it marinate for so long, but the fish was extremely flaky and falling apart as I turned the fillets over.

Apr 28, 2014
sherrib in Home Cooking

Rudest grocery checker remark

I had to buy a pregnancy test. The female checker said "Omg!! Are you excited?!?!" I wasn't. Thankfully it was negative anyway.

Apr 26, 2014
sherrib in Not About Food
8

duck press

It is perfect, but not for Amazon Prime members who wish to not only skip on shipping charges but also want it on their doorstep in no longer than two days.

Apr 24, 2014
sherrib in Cookware

passover recap: What did you buy and never open?

How do you make sweet and sour brisket? I overbuy KLP ketchup even though the kids don't like it all that much. Eventually, they get used to the flavor and I'm all over anything that doesn't have high fructose corn syrup.

Apr 24, 2014
sherrib in Kosher

Togiharu vs. Tojiro DP and Their Respective Bevels and HRC

Thanks everyone! Your responses have been EXTREMELY enlightening and helpful.

Apr 23, 2014
sherrib in Cookware

What cookbooks have you bought recently, or are you lusting after? [Through April 30, 2014]

Awaiting "Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia" and "The Breath Of A Wok"

Apr 23, 2014
sherrib in Home Cooking
1

Togiharu vs. Tojiro DP and Their Respective Bevels and HRC

Hi All,

Just fantasizing about gyuto knives and have a couple of questions.

This Togiharu has a HRC of 57 and a 70/30 bevel:
http://korin.com/Knives/Togiharu-Moly...

Ok, so what, exactly does the 70/30 bevel part mean?

This Tojiro DP knife has a HRC of 60-61:
http://www.chefknivestogo.com/todpchk...

What's the bevel on this one?

Advantages of one of these over the other?

Apr 23, 2014
sherrib in Cookware

Not your mother's Gefilte fish

Every year, I wonder who buys those jars??? We're Sephardic so gefilte fish isn't part of our tradition (although a terrine is definitely worth a try) but those jars look gross. There are people out there who really like to eat those or do they simply buy the jarred stuff so they have the traditional item on the table but don't expect anyone to actually eat it??

Apr 22, 2014
sherrib in Home Cooking

Passover Traditions From Around the World

Lol, very true, yes rice is permitted.

Apr 20, 2014
sherrib in Kosher

Is my Le Creuset too large?

hi mainlobster101,

I think you should be fine with under filling your pot. The only thing I might recommend is that when braising for a long period of time, put a piece of parchment paper directly over the food so that you don't lose too much moisture. This is more for the sanctity of your finished dish than the well being of your pot. The pot will be just fine. Your food might end up dry.

Apr 18, 2014
sherrib in Cookware