amatuerfoodie's Profile

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M&M Pretzel

I enjoyed them. But I am sure if I ate more than the 3 that my coworker gave me to taste. I may change my mind.
On their website you can locate any M&M you're looking for. =)
http://www.mms.com/us/about/wheretobuy/

Jul 22, 2010
amatuerfoodie in General Topics

What are you baking these days? Part III [old]

fresh fruit napoleon with a honeyed ricotta cream =)

Jun 27, 2010
amatuerfoodie in Home Cooking

Asian Shrimp Paste etc.

Mmm I love shrimp paste stir fried with cabbage (my mom calls it Chinese cabbage.. but I don't mean nappa. It's the flat one and it's very pale in color. I've only seen it in asian markets though) is sooooo good.

We put it in the fridge. I cant imagine not doing it. We've had shrimp paste sit in the fridge for over a year and it's fine.

you can always just buy fresh ginger and throw it in the freezer so it won't dry out. take it out a little bit before you need it and chop off what you want. i like it frozen so it grates more finely for when I make steamed chicken buns and i want a light ginger flavor.

Jun 15, 2010
amatuerfoodie in Home Cooking

What's For Dinner? Part XXXV

you're welcome! it's so much better than pita bread. i'll never buy pita bread again. making olga bread is so much easier and has a lot more flavor

Jun 14, 2010
amatuerfoodie in Home Cooking

What's For Dinner? Part XXXV

Tonight is pork souvlaki with home made olga bread and tzatziki.
No idea for dessert, even though I have 1.5 pints of blueberries sitting in the fridge.

Jun 13, 2010
amatuerfoodie in Home Cooking

What's For Dinner? Part XXXV

i made spinach turkey burgers stuffed with herbed goat cheese today.
served it with a cold roasted veggie farfalle pasta salad that i made a few days before

Jun 12, 2010
amatuerfoodie in Home Cooking

What are you baking these days? Part III [old]

my list of baking to do's within the next 2 weeks:

Green tea cake roulade with a fresh peach and whipped cream filling
blueberry scone/galette and/or
blueberry & peach galette
Strawberry Napoleon made with local strawberries and a honey ricotta

Jun 12, 2010
amatuerfoodie in Home Cooking

Cooking Tapioca

I make this cold coconut tapioca soup for dessert and I've tried 2 ways to cook the tapioca.

First cooking the tapioca with my coconut soup mixture (throwing everything in the pot, get it to boil, and reduce to medium, and stir occasionally. should be done by 20 mins). The end result was gross in my opinion. All the starch in the tapioca made my dessert soup very thick and goopy (the soup is supposed to be thin, so I guess if you need the starch for the thickener then this is the way for you).

The second, I just boiled the tapioca separately in a large sauce pan on high first to get it to boil, and turn it down to medium and just like it boil until I no longer see the white center, drain and then i rinse to get rid of all the starch. It takes about 20 minutes and I stir occasionally and sometimes add a little bit more water because it can get so thick that I think it starts to stick to the bottom. I noticed adding more water during the process of it boiling helps a lot.

I saw some one say to soak it before boiling it? I tried that once, pre soaked for maybe 5 minutes, then threw it in the boiling water. My tapioca disintegrated before my very eyes! Maybe it had to do with the type of tapioca I was using? I use plain old tapicoa that I buy at the asian mart for like .89 a bag, versus the kind that they sell at the regular supermarket (instand kind?) for almost 5 dollars! ouch

Jun 12, 2010
amatuerfoodie in Home Cooking

Using ground turkey for meatballs

I've been using ground turkey in lieu of ground beef for over 5 years in making meatballs because I no longer eat beef. I've never had any comment from my family that they even noticed that much of a difference in using ground turkey than beef and I've been making the same recipe for many many years.
The only change that I've done since using ground turkey (I use the 85/15) is using between 1/2 cup to 3/4 cup water/milk in my meatballs for the extra moisture. I've always been heavy handed in seasoning my meatballs anyway, so throw in extra seasonings if you'd like. =)

Jun 06, 2010
amatuerfoodie in Home Cooking

Vosges Chocolate with Bacon . . . Tried it yet?

I've had it, I found nothing special about it really. But my friend is obsessed with it. She bought 4 bars and shipped 2 to her boyfriend in Vietnam and ate the 2 bars in less than a week. I did not taste the smokiness of this bacon, but there was a decent amount of bacon. The dark chocolate one is better than the milk chocolate one.

If you want to try "different" chocolate I recommend http://www.chuaochocolatier.com/
The firecracker one was great. =
)If you're still looking for vosges chocolate, or any other kind of special chocolate they have a cute little chocolate shop in the pru (Prudential Center, Boston) where you can buy Vosges and tons of other different kinds of chocolate.

May 04, 2010
amatuerfoodie in General Topics

Difference between Sui Gow and Wontons?

That is how I differentiate sui gow and wontons too (sui gow has mushrooms and meat and no shrimp, wontons have meat and lots of shrimp). The sui gow I am used to uses the same wrapper as wontons, just the wrapping method and filling is different. Suigow is crescent shaped and pleated nicely, where as wontons are just kind of pulled all together wrapped like a little round package.

In Hong Kong they use wonton wrappers for sui gow. I prefer wonton wrappers versus the northern china white flour wrappers.

May 04, 2010
amatuerfoodie in General Topics

JOONG

I made some joong 2 weekends ago. So much work! and we only did about half a batch, so about 40 joong. I got into a debate with my mother about how much rice we needed to soak to make x amount of joong. We ran low on rice! it was horrible, so our last 10-15 joong had tons of lieu and not so much rice.

Any suggestions about prepping the leaves? I kind of did a mix of 2 methods, soaking the night before of course, and then the next day I just boiled them in hot water. But I found after, when we were boiling the joong the leaves had some strange stuff on it... and the water after we were done boiling the joong was VERY dark so I feel like the leaves weren't super clean.

May 04, 2010
amatuerfoodie in Home Cooking

What are you baking these days? part II [old]

My next 2 baking adventures are:

Dan tats (Chinese egg custard)
and a green tea swiss roll with fresh whipped cream

May 04, 2010
amatuerfoodie in Home Cooking

Bristol RI-- Ricc's North End Trattoria

I went there this past weekend. The 2 entrees and a bottle of wine for 30 dollar is great. There was 4 of us, 2 ordered chicken parm, 1 clams in white wine sauce, one gnocchi sorrentino.

The portion for the chicken parm was great, it was a large chicken breast sliced in half. The marina was light and fresh and the chicken was perfectly cooked. However, I found the chicken lacking in texture. I'm not saying chicken parm is supposed to be crispy like fried chicken, but the breading on the chicken was soggy. Also, it was served with a small side of penne and marina which visually did not look so appealing because it looked premixxed and that it was just scooped out of a warming tray.

The clams with linguine was pretty good (only 7 small clams though). Pasta was nicely cooked, so were the clams, but I found the clams a little seafoody (not sweet like I'm used to for clams...maybe because of the type of clam and where they're from?). I wish it was served with crusty bread to sop up all the delicious sauce.

my favorite was my friends gnocchi. so very delicious and VERY fresh, soft and delicate. you can tell it was more than likely made on site just because of the rustic shape. I really wish I ordered that gnocchi than the clams.

Bread and a very tasty olive oil was served, but only one small loaf for 4 of us [and it wasn't warmed].
I want to go there again and order the gnocchi!

What's For Dinner? Part XXVIII

lasagna roll ups with sausage and spinach with crusty home made whole wheat italian bread =)

Apr 28, 2010
amatuerfoodie in Home Cooking

Where to find sushi rice and ingredients in rhode island?

Nope (I don't even know where this rolfe square is). The market in cranston is called Chinese American mini mart (located around a semi busy 4 way intersection). The entrance and parking is hidden in the back, and if you haven't been there before you're more than likely will have to turn around, or parked in the wrong parking lot (I did both, hehehe).

Need Dim Sum tutorial so don't make an idiot of myself w/ new stepson

I've never had jia jiang mein in the boston/mass area before (nonetheless taiwan style jia jiang mein). i'll have to go sometime. At 11:15am? I believe there are 2 types of asian people. those who rise and eat meals early (not me), and those who are the late comers, and are waiting for a dim sum table on a sunday for 45 minutes around 12:45pm (me!!!!!).

I have a lot of brie wedges

an item i love that is no longer on the menu at my favorite diner/dive type place: French melt-- Brie, swiss, ham (i tell them to replace it with chicken instead) and asparagus grilled on any kind of bread (cheddar cayenne for me!). So good!

Apr 26, 2010
amatuerfoodie in Home Cooking

What's For Dinner? Part XXVII

I do, thank you =) I've been cooking as soon as I figured out how to turn on the stove really. So maybe 5th grade?

Apr 26, 2010
amatuerfoodie in Home Cooking

Korean BBQ

Maybe the waitress heard us wrong or she just grabbed the wrong pancake. But yeah, I could not see much visible seafood. And the pajeon coming out right after ordering happened to us too! So that made me question how fresh it was, and if it was made to order (in this case, more than likely no).

Our dubokki were cooked just right. Not too soft where it becomes mush, but not too chewy. I thought I found the portion small, or maybe i'm just a slow eater and my friends ate them all before i got to get more because when I pointed my chopsticks to the plate all that was left were peppers ^_^

does anyone still buy instant coffee?? canned vegetables?? condensed soup??

The k-cups are convenient, that is something that cannot be argued. But when comparing a cup of coffee brewed using fresh coffee grinds, and one from the k-cup is a major difference. But I do admit I use k-cups when I am in a hurry, and filling, discarding and cleaning the reusable coffee basket can be a hassle. But I do enjoy my fresh coffee over the k-cup any day!

Apr 24, 2010
amatuerfoodie in General Topics

What's For Dinner? Part XXVII

Thank you =)

I used this recipe as more of a guide line/inspiration more than anything.
http://www.foodmayhem.com/2009/07/chi...

I made a lot of adjustments for taste and what I had on hand and because I was lazy.
I used no peppers, instead I added some diced onion . I didn't use the egg white to marinate the chicken, and i used romaine lettuce [which i find was probably better, at least texture wise] because we don't keep ice berg in the house. And i realized while cooking i had no more hoisin sauce in the house so i had to add more seasoning during the cooking then asked for (a little more dark soy sauce,3 cloves of chopped garlic, dash of white pepper, some sugar and some water to deglaze the pan[my final dish was a lot darker than the one documented on the food blog]). Without the added seasoning i found it to be exceptionally bland so i took it upon myself to adjust it.

While I was eating it I really thought something was missing. Maybe it needed some ginger tossed in at the end to the chicken chive mixture, or some other fresh herb with the lettuce wrap to give it that extra "pop" that i like when i eat lettuce wraps.

Apr 23, 2010
amatuerfoodie in Home Cooking

I have a lot of brie wedges

i second this. i always use brie for grilled cheese. it melts wonderfully.

Apr 23, 2010
amatuerfoodie in Home Cooking

Favorite Recipe for Large Group

Hehe, I am 23 =) So I hope that qualifies as young. I've never made chili because no one I know really enjoys it too much. But I believe my first batch of chili won my family over. [I threw in some pretty crazy stuff in there, a cup of coffee, coco powder, honey, peanut butter... i know it sounds more like a dessert recipe than a chili recipe but it tasted great]
I used ground turkey, and I had some left over turkey burger patties that i diced up and threw in as well (waste not, want not). I don't eat beef so my alternative is ground turkey. I've found turkey to be a great substitute for ground beef in so many recipes and most of my family and friends never even knew the difference!

I've never had chicken chili, but...I'm not sure if I'd enjoy it because of the texture. I have chili in my mind as the meat should be minced, kind of grainy and melt in your mouth. and i don't think chicken has textures like that at all. =)

Apr 23, 2010
amatuerfoodie in Home Cooking

Where to find sushi rice and ingredients in rhode island?

There is the Chinese American Mini mart in Cranston that has a pretty decent selection of rice. Correct me if I am wrong, but I believe sushi rice is very similar to sweet(glutinous rice) which I am about 85% sure they sell at that mini mart.

What's For Dinner? Part XXVII

Something quick, easy and light tonight.

Chicken and flowering chive lettuce wraps.

Apr 23, 2010
amatuerfoodie in Home Cooking

Favorite Recipe for Large Group

thank you much. I just made my first batch of chili a few weeks ago and it was pretty phenomenal especially since I was pretty much winging the several recipes i was using for one pot of chili. =)

Apr 23, 2010
amatuerfoodie in Home Cooking

does anyone still buy instant coffee?? canned vegetables?? condensed soup??

And why is that? I rarely use the k-cups because I question the freshness of it. So of course I go the route of buying coffee beans and grinding small quanities it myself. Not so canned in my mind.

Apr 23, 2010
amatuerfoodie in General Topics

Need Dim Sum tutorial so don't make an idiot of myself w/ new stepson

Oh, you meant that fried cart. Hehe, yes mild confusion. Honestly, not too much of a fan of that one neither because I am always afraid the stuff will be cold. No one wants to eat a cold fried gow choi gao =)

Ideas for goat cheese

i second this. I did a spinach and goat cheese stuffed chicken burger with caramelized onions on top. It was delicious.
Or just put goat cheese with scrambled eggs, or spread it on sandwiches in place of a slice of cheese from the deli

Apr 22, 2010
amatuerfoodie in Home Cooking