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What's for Dinner #328 - The It's Fall Edition!

Fantastic dinner o' munchies, wheezie - especially love the mini caprese bites!

about 7 hours ago
linguafood in Home Cooking

Amsterdam Trip Report September 2014

Would you mind disclosing the price level since there is no indication on the website?

about 9 hours ago
linguafood in Europe

Home Cooking Dish of the Month (October 2014) Voting

Memory cells? What memory cells? '-D

about 9 hours ago
linguafood in Home Cooking

'Are you that stupid?' Mill Street Bistro, the finest episode in the history of reality television

Saving for later. Great that both parts are available on Hulu.

about 10 hours ago
linguafood in Food Media & News

Amsterdam Trip Report September 2014

Strange, I can only find a lunch menu for Daalder.... in any event, sounds like a great find.

about 10 hours ago
linguafood in Europe

Home Cooking Dish of the Month (October 2014) Voting

Good point. Fingers crossed for November, then :-)

about 14 hours ago
linguafood in Home Cooking
1

Home Cooking Dish of the Month (October 2014) Voting

You bet I will.

Home Cooking Dish of the Month (October 2014) Voting

Ah, ok. No biggie.

1 day ago
linguafood in Home Cooking

What's for Dinner #328 - The It's Fall Edition!

Nice spread!! I wish we got invited to dinner more often.... it's usually us who host.

1 day ago
linguafood in Home Cooking
1

What's for Dinner #328 - The It's Fall Edition!

Very sorry to hear about your father, bz.

Home Cooking Dish of the Month (October 2014) Voting

Any particular reason why smoked meats/fish wasn't included?

1 day ago
linguafood in Home Cooking

What's for Dinner #328 - The It's Fall Edition!

He he. Thanks for putting things into perspective. As for the name..... dayang. I keep calling him monkey or monkey boy, which seems fitting given his recent excursion into the jungle that is our front yard >cough, cough<

But a friend suggested popcorn, which I kinda like, too. He does look a bit like a singed kernel. Then there's still Smoky, Donny, Dusty, Stinky, Crazy Breath Killah......

We be shit at decisions at casa lingua, clearly '-D

Signs of a NOT Authentic Chinese Restaurant

I think it's supposed to be West Lake soup.

1 day ago
linguafood in General Topics

What's for Dinner #328 - The It's Fall Edition!

I learned something today: when you have a young cat and hear a loud ruckus in the morning, DO NOT go "huh" and continue to snooze.

When I (finally) peeled myself out of bed, I found the screen dislodged from one of our living room windows, and no cat in sight. Damn that monkey boy!

Luckily, he came around pretty quickly, slinking along the windowsill outside, trying to get back in.... while I was searching through photos I could post on FB for a missing ad.

Somehow didn't need coffee to wake me up today. Sheesh.

Tonight I'm meeting some GFs for a pre-birfday "celebration" - really, what's there to celebrate besides being yet another year older and clearly, no less wiser? - at the local cocktail purveyor. Since my tummy's still fritzy, I foresee low-key sushi/sashimi. And hopefully, I can stay clear of the gimlets again :-D

Guess my man will have to dig into the hot sauce tonight; I think he's planning on TJ's tarte d'Alsace for dinner.

Can I substitute celery root for celery?

Funny, I've always used celeriac instead of stalks for my chicken noodle soup. I personally don't like how mushy it turns out in the end & fish it out, but it really gives the soup that celery flavor that stalks could never achieve.

That, carrots & leeks are my holy trinity for chicken soup.

Sep 28, 2014
linguafood in Home Cooking

Parmesan Scalloped/Au Gratin Potatoes but not too sauce or creamy

Non-saucy potatoes au gratin with tender potatoes & a nice cheesy crust:

Peel 2 lbs. of large potatoes of your choice. Butter a large baking dish. Slice the potatoes on 1/8" on the mandoline (or, if you have mad knife skillz, do it with a very sharp chef's knife). Layer the potatoes, overlapping slightly until you've got about an inch left to the top.

Mix together a cup of heavy cream, 4-5 crushed garlic cloves, LOTS of salt - trust me on that one, it all but disappears into the potatoes, maybe a pinch of cayenne if you like that. Pour it all over the potatoes.

Now layer the cheese of your choice (I like a mix of gruyère & mozzarella for the first layer, and then a romano & parmesan mix for the top layer). Dap a few pats of butter on top.

Bake at 375 for 45 min. or until the top is golden brown.

Sep 28, 2014
linguafood in Home Cooking

What's your favourite or most useful, kitchen item?

Favorite: chef's knife.
Most useful: ditto.

I also like my mandoline, pizza stone, microplane, CI pan, salad spinner. And my grill and my smoker, but those probably don't count.

Sep 28, 2014
linguafood in Cookware
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What's for Dinner #328 - The It's Fall Edition!

That mac n cheese looks so, so good!

Calling all hot sauce makers!

It's not a huge batch, so I doubt it will last super-long.... then again, it's reallllly freaking hot, so a little goes a long way. I will just force the household to use a lot of it in the next few weeks. Insides be damned.

Sep 28, 2014
linguafood in Home Cooking

How they prepare meats and fish at restaurants

Perhaps you should familiarize yourself with the various cooking methods. Then you'll know which use fats and which don't.

Sep 28, 2014
linguafood in Chains
1

What's for Dinner #328 - The It's Fall Edition!

Oh, and I finally bit the bullet and made my first batch of hot sauce with 19 habaneros and one lemon drop pepper today.

I roasted all but one habanero and the lemon drop pepper, both of which went into the blender raw. The habaneros were tossed in olive oil and sea salt along with some garlic cloves and roasted for about 35-40 min. at 375°.

I added a few spritzes of white balsamic and roughly a 1/4 cup of OJ, some toasted coriander and cumin and more salt.

Boy oh boy this shit is hotttttt. I'm letting it (and myself) cool down some before I try it again. Might let it spend a night in the fridge and see if it needs anything else tomorrow once the flavors have had a chance to mingle.

Calling all hot sauce makers!

Well, I finally pulled the trigger and did it. Roasted all but one habanero & the one lonely lemon drop pepper (added them raw to the food processor) tossed in olive oil and sea salt along with some garlic cloves.

Added a couple dashes of white balsamic and about a quarter cup of OJ to the pureed peppers, more salt, some toasted coriander and cumin.

The sauce is still *ridiculously* hot - just the way I like it, and for now I'm planning on letting it (and myself) cool down some, then put it in the fridge to see how the flavors have mingled by tomorrow, and whether it needs anything else.

Should be safe to eat for a good month as long as I store it in the fridge, yes?

Sep 28, 2014
linguafood in Home Cooking

When do you send back a steak for being under/over cooked?

I've been refused a MR burger in PA. But then if a place is nervous about their ground beef - or can't guarantee that it's not infested with e.coli or whatever they're worried about - I'd rather not get a burger at all (and likely not eat there again).

Sep 28, 2014
linguafood in General Topics

What's for Dinner #328 - The It's Fall Edition!

I'm kinda happy it's Sunday (but I don't have much work to do tomorrow, unless you'd call band practice work - I wouldn't). Last night's gig was really fun, great & enthusiastic crowd: pretty much the opposite of our Friday gig. Oh well, can't win 'em all.

The chuck-eye came out perfectly, though it was more of a roast than a steak. It took a good 25 min. on the grill to get to med-rare. I wasn't very hungry given the early dinner time, so there were plenty of leftovers which came in really handy when we got home around 12:30 AM for a late night snack.

Hungry enough today to join friends for a few rounds of yumcha, tho I didn't eat nearly as much as last time. My stomach's been kinda psycho lately, so I'm trying to keep things.... simple.

BLTs or BLATs tonight, avocado ripeness pending. Chilling on the couch and watching the dysfunctional Irish lads of Ray Donovan & the newest adventures of Dr. Masters and Ms. Johnson.

Home Cooking Dish of the Month (October 2014) Nominations

SMOKED MEAT/FISH

Sep 28, 2014
linguafood in Home Cooking

Do Different Types of Alcohol Cause you to Act Differently?

Stay away from whisk(e)y, then? Might be a good idea.

Sep 28, 2014
linguafood in Spirits

What's for Dinner #328 - The It's Fall Edition!

Hmm. I don't think I'd be happy about/with cold ramen.

Nope, not one bit.

Sep 28, 2014
linguafood in Home Cooking

Allergy-free clams, mussels, or oysters?

You are either allergic to shellfish or you aren't, regardless of how it's prepared.

I'm also confused about you being ok with oil and/or butter, since you started another thread about having to eat oil/butter-free at restaurants.

Perhaps you're better off just preparing your own food at home - that way, you always know what's in it.

What's for Dinner #328 - The It's Fall Edition!

Niiiiiice.

Sep 27, 2014
linguafood in Home Cooking

What's for Dinner #328 - The It's Fall Edition!

Early-ish dinner tonight due to an 8:30 PM gig: chuck eye from the grill with sautéed oyster shrooms and a side salad of romaine, chopped scallions and sweet cherry tomatoes with homemade blue cheese dressing.

It'll be nice to have next Saturday off for a change :-)