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tarantilla's Profile

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HELP: how to make popcorn on the stovetop

tastes best, all pops. nutty flavor. not bland, crispy if popped right.

Dec 11, 2014
tarantilla in Home Cooking

HELP: how to make popcorn on the stovetop

best popcorn is Black Jewel, red or black. To pop on the stove, use heavy bottomed pot. (about 3 quarts size at least.) Put peanut oil in bottom of pan, about enough to cover botom, and about 1 popcorn kernal thick. Turn heat to high. When oil is hot, dump in popcorn, enough to cover bottom of pot. Cover top of pot with a paper tower with a splatter-guard on top of the paper towel. When the popcorn starts to pop, turn stove to med high. When popping slows, remove paper towel and spatter-guard, as level of popcorn should be at least 1/2 way up the pot , and any further popping won't fly out. Shake the pot to move kernals around and permit any unpopped kernals to get to the bottom, and to prevent burning. Shake then about every 15 seconds, by flipping kernals into the air. When popping stops (no popping for about 30 seconds) turn heat to low and add melted butter if desired. Stir or shake. Pour into bowl and sprinkle with salt. Jiggle bowl a few tiimes to distribute salt.

Dec 10, 2014
tarantilla in Home Cooking

Chow?

Is there a difference between Chow and Chowhound sites?

Nov 21, 2014
tarantilla in Site Talk

print recipe?

why can't I print a recipe from your thanksgiving site?

Nov 21, 2014
tarantilla in Site Talk

9 Must-See Food Films

Some older movies, and perhaps more famous ones: Le Grande Bouffe, Eat Drink Man Woman, Babette's Feast. Also, the HBO documentary on pig farm animal cruelty (hard to watch, hard to believe), Hamberger America, HBO doc on Le Cirque (?), and the movie with the scrambled egg scene at the end, Big Night.

Nov 19, 2014
tarantilla in Features
1

Basic Turkey Gravy

kind of silly. You're making a turkey and then you use chicken stock? Make your own stock by using the neck, wing tips, and giblets, first browning, the simmering in a few cups of water while the turkey cooks. Whu use butter when the turkey fat is available in which to brown the flour? The darker the roux, the less thickening power. Good for color however.

Nov 19, 2014
tarantilla in Recipes

Basic Turkey Gravy

Nov 18, 2014
tarantilla in Recipes

Easy BBQ Baby Back Pork Ribs

Oh by the way, in the good old days before everybody had out door griills, ribs were made by Mom in the oven. (Unless you lived in hill-billy land). Sauce was dumped on the ribs when they were finished cooking, and used to glaze the meat, at medium low heat to avoid inevitable burned sauce.

Oct 29, 2014
tarantilla in Recipes

Easy BBQ Baby Back Pork Ribs

Kosher pork comes, I'm told, from a circumcised pig, so a pinch of kosher salt shouldn't hurt.

Oct 29, 2014
tarantilla in Recipes

Absolute Tomatoey-est Tasting Tomato Sauce You Will EVER Eat

by the way, is it clear when the oven tomatoes are added to the "sauce"? Before the mashing?? with the gel? does "add tomatoes" in step 4 mean gel + oven tomatoes?

Oct 11, 2014
tarantilla in Home Cooking

Roasted Butternut Squash Soup

why roast? why not cut in half and microwave?? or do both?? cuts down the time.

Oct 08, 2014
tarantilla in Recipes

Absolute Tomatoey-est Tasting Tomato Sauce You Will EVER Eat

I like the idea of draining the tomatoes. Used to always use fresh tomatoes but found always sauce too loose, and needed thickening. I don't use onion, but always lots of garlic. Carrots ruin the sauce and the color as well. Never sugar. Sometimes I add a can or anchovies. A food mill rather than a masher?? A hand blender?? Nice recipe, but 2 hours in the oven is dedication. When I get a basket of tomatoes (end of summer when they're abundent and cheap) vines are not usually included.

Oct 08, 2014
tarantilla in Home Cooking

Potato Salad, Hold the Mayo

lots of good looking potato salad sides. not like the stuff you can eat a ton of and which goes with about anything: russet potatoes (with or without skin); Vidalia onion, celery, chopped fine with liquid removed, hard boiled eggs, Hellman's, & dill or cilantro. salt and pepper to taste of course (lots of it!!)

Sep 13, 2014
tarantilla in Features

Favorite Paris Cafes?

I do not wander about stumbling into cutesy places. I did go by guide books, which were useless and out of date. Hound recommendations may be the way to go, or local food sites if can find them. 40 years ago in Belgium or Paris it was impossible to eat bad food. Frites and crepes on the street were wonderful. Now it's impossible to get good food without research, and luck.

Jul 24, 2014
tarantilla in France

Favorite Paris Cafes?

Good idea. I had the worst food when I last visited Paris some years ago, and in other French cities as well. Of course, I went to cafe type places, not Tour L'Argent. Does one have to be a trillionaire to eat well?

Jul 22, 2014
tarantilla in France

Stella Trattoria Traverse City MI

Sooooooo,,,where else to eat in TC?? besides Cook's ?? tarantilla

Mar 08, 2014
tarantilla in Great Lakes

Slow Cooker Pork and Sauerkraut

this is true what you say. Boneless ribs can be dry, and little or no fat (don't know what I was thinking). But the kielbasa is already cooked, so no need to add til the end, and potatoes can be separately cooked. juniper berries can be bought in the grocery store, or on line.

Feb 23, 2014
tarantilla in Recipes

Easy Brined Roasted Turkey with Creamed Gravy

might want to cook the flower in a little of the turkey fat before adding back the drippings. Also, hard to flip a large turkey. You can roast it with a thick stick thru it. Use the stick to lift the turkey and have someone else rotate it.

Oct 26, 2013
tarantilla in Recipes

Pink Lemonade

forgot step 3: add 2 more cups of sugar.

Jun 28, 2013
tarantilla in Recipes

Kofte Piyaz, a Turkish Hideaway in Brooklyn

When I was in Turkey, they served everything with yogurt, in some form. Do they have Turkish yogurt?

Feb 19, 2013
tarantilla in Features

High Heat: Is This NYC's New Best Burger?

Sooooooooo......how high is the temperature in the wood fired pizza oven? 500F? More? Less?

Feb 19, 2013
tarantilla in Features

Potato-Turnip Latkes Fried in Duck Fat

Turnip is good in mashed potatoes, too. Do not subsitute rudibaga, it's yellow. Parsnips are sweet. Duck fat is readily available in specialty stores. Everybody uses it for frying. Use brown paper bags, then place on cooling rack in over at about 200 til ready to serve.

Dec 12, 2012
tarantilla in Recipes

Best Clam Chowder

Bacon fat, butter, and heavy cream. How can that taste bad? Who needs the clams?

Oct 08, 2012
tarantilla in Recipes

Bison Chili Cheese Dogs

massively expensive chile dog!!

Sep 21, 2012
tarantilla in Recipes

Chicken Salad Sandwich

I like grapes and walnuts. Great ideas in other comments.

Sep 18, 2012
tarantilla in Recipes

Angel Hair Pasta with Green Garlic Cream Sauce

Cook pasta separately from vegetables (use vegetable water). Leave pasta somewhat hard, to finish cooking in the vegetable sauce (to aboid mushy pasta). Note that vegetables can also be left somewhat hard as they also will finish cooking in the sauce, with their own heat (avoiding mushy vegetables).

Apr 18, 2012
tarantilla in Recipes

Green Chile Deviled Eggs

So what is "hatch"? Is it a color, or type of chillie? Does it mean "hot", or half-hot"? Why is there something in every recipe that can only be obtained in New York City, or other huge metro area with lots of ethnic groceries?

Apr 10, 2012
tarantilla in Recipes

White Bean and Ham Soup

Great, except for the grease left in the soup from the ham. This, of course, makes the soup more flavorful, but a little too heavy for my taste.

Apr 09, 2012
tarantilla in Recipes

Buenos Aires Eats

Any place good to eat? Last info from the chow site was 2005. Don't care about the price, just the food. Will be there March 6-9, 2012, Hotel Emperador area.

How We Learned to Love the Pressure Cooker

Pressure cookers are best for things that take a long time to cook. Kuhn-Rikon at 2 red stripes cooks corned beef in 50 minutes to 1 hour, short ribs in 1 3/4 to 2 hours, beef stew (beef chuck) 45 minutes. With beef, use red wine plus some water and heat slowly to avoid scortching. Garlic is always useful as well.

Mar 02, 2012
tarantilla in Features