kscooley's Profile

Title Last Reply

Seasoning a molcajete?

Ok, so the "seasoning" portion of it doesn't need to be done. The granite is rough - looks like the Thai granite M&Ps - so I figured the dry rice would be a good idea. Though I don't think I need to do too much - it feels mostly smooth, but still a bit rough.

Thanks!

Nov 08, 2011
kscooley in Cookware

Seasoning a molcajete?

I just got my granite molcajete today. Yay! I know I need to do the wet rice trick to remove and grit, etc. What I am questioning is the seasoning process I've found on various sites. My main purpose was to get a M&P so that I can grind spices & herbs. I'll probably make guac in it, but that won't be an every day thing - maybe a monthly one.

Do I need to do the garlic seasoning if I just want to grind spices & herbs? I'd prefer to not have carry-over flavor from one time to the next.

Thanks for the help! I couldn't seem to find this particular answer when I googled it.

Nov 07, 2011
kscooley in Cookware

What do *you* use your mortar and pestle for?

I'm clueless! I just saw that the larger M&Ps get used for this - at least the molcajetes do. Thought it would be fun to try.

Nov 07, 2011
kscooley in Cookware

Bakery supplier for flour?

And here's my source... :) Why I didn't think to ask my friend up the street - he's an exec chef at a local place. I'm thinking about going tomorrow to check it out! Can't wait. This could be dangerous for me, though... LOL Foodie going into a rest supply store... Yeah, very dangerous. ;-)

Nov 05, 2011
kscooley in Philadelphia

Bakery supplier for flour?

Hmm, just past Lancaster, so about 1.5 hours for me (western 'burbs). Depending on how good their prices are, it might be worth the trip. What types of flour do you get and how much does it cost? My only point of reference is that I buy a 10lb bag of King Arthur unbleached all-purpose at BJ's for $5.99.

Nov 04, 2011
kscooley in Philadelphia

What do *you* use your mortar and pestle for?

Just ordered a large 4 cup granite from Amazon the other day & got my ship notice tonight. Monday will be time to play with a new toy! It was a help seeing what everyone uses their M&Ps for. I need to learn how exactly one makes salsa & guac in it, though... Everything gets all mashed in there together?

Nov 04, 2011
kscooley in Cookware

Bakery supplier for flour?

I'm trying to figure out if there is a bakery supplier or a farm that sells bulk flour in the Philly area. I'm in the western 'burbs, if it helps. :)

Nov 03, 2011
kscooley in Philadelphia

Blue Star or Wolf .... what to do what to do????

Just checked out the website. The CC looks amazing. I'm drooling over the 60"... 6 burners, griddle and grill. Oh. My.

Oct 26, 2011
kscooley in Cookware

What's for Dinner # 113 [OLD]

SQUEE! I just clicked on your profile and saw your blog. It looks great and I'm looking forward to reading it. :-) As for the meals... They all look incredible!! If I could cook Korean like this, I'd be in heaven. Is there a good spot to go to for recipes or are they all in your head? :-) (Like kimchi... how do I make this at home??)

Oct 26, 2011
kscooley in Home Cooking

What's for Dinner # 113 [OLD]

Oh heaven on a dish... This was just fabulous!!!! Honestly, I need to make it again. Is tomorrow too soon??

Here's the linkie from Chow: http://www.chow.com/recipes/14355-bur...

Oct 26, 2011
kscooley in Home Cooking

What's for Dinner # 113 [OLD]

Um, you're in Italy. It's perfectly fine to boast. In fact, please do, as I wish to live vicariously through you! Man... How I WISH to go there!!!! LOL And your dinner fixings sound divine!!!

Oct 26, 2011
kscooley in Home Cooking

What's for Dinner # 113 [OLD]

Oh, the fried shallots... That makes me swoon just thinking about it!

I am making the Burmese prawn curry sans onions (still out) and ground ginger instead of fresh (making do with what I have on hand). Coconut rice was going to take too long. I thought I was going to add a dollop of milk to the finished rice, but saw a recipe on the can that was similar to the Burmese Prawn Curry. Inspired, I added about 1/3 of the can into the pan with the shrimp and now have a nice sauce. YUM. It smells great and the sample taste of sauce I had was delish!

Oct 26, 2011
kscooley in Home Cooking

What's for Dinner # 112 [old]

Hmmm, perhaps this recipe. Looks tasty!

http://www.chow.com/recipes/14355-bur...

http://www.chow.com/recipes/14538-coc...

Hopefully they'll like the rice & then I'll just defrost some previously cooked chicken breast, heat it with a teriyaki sauce, and some veggies for them. Easy enough to build on our menu for theirs! :)

Oct 26, 2011
kscooley in Home Cooking

What's for Dinner # 113 [OLD]

*drool* That looks amazing.

Oct 26, 2011
kscooley in Home Cooking

What's for Dinner # 113 [OLD]

Whoops! Didn't see this until after I posted in the last thread, so copy & paste:

I'm behind on posting & reading - eek!

Monday night - Braised Beef with Peppers & Onions from the yellow Gourmet Cookbook (I couldn't wait until November to try this - and oh, it was so tasty!!) Served with basmati rice & a Caesar salad.

Tuesday - Thanks to OnceADayLily, I made the spaghetti squash & Swiss Rainbow Chard gratin. Substituted cream cheese for the cottage cheese (had the former, not the latter), used 2 huge cloves of garlic (farmer's market garlic is SOOO much bigger than those at the food store!), used a scallion (how do I run out of something so basic as an onion???), and freshly grated Pecorino Romano instead of parm. DH & I both agreed - this was a GOOD dish. Definitely making again at the next chance I get!! Just had that with a slice of homemade European peasant bread. Nom nom nom!

Tonight - something with shrimp. Hoping to figure out a recipe that the children will eat, though they won't touch shrimp. Any ideas, my fellow Hounds?

Oct 26, 2011
kscooley in Home Cooking

What's for Dinner # 112 [old]

I'm behind on posting & reading - eek!

Monday night - Braised Beef with Peppers & Onions from the yellow Gourmet Cookbook (I couldn't wait until November to try this - and oh, it was so tasty!!) Served with basmati rice & a Caesar salad.

Tuesday - Thanks to OnceADayLily, I made the spaghetti squash & Swiss Rainbow Chard gratin. Substituted cream cheese for the cottage cheese (had the former, not the latter), used 2 huge cloves of garlic (farmer's market garlic is SOOO much bigger than those at the food store!), used a scallion (how do I run out of something so basic as an onion???), and freshly grated Pecorino Romano instead of parm. DH & I both agreed - this was a GOOD dish. Definitely making again at the next chance I get!! Just had that with a slice of homemade European peasant bread. Nom nom nom!

Tonight - something with shrimp. Hoping to figure out a recipe that the children will eat, though they won't touch shrimp. Any ideas, my fellow Hounds?

Oct 26, 2011
kscooley in Home Cooking

What's for Dinner # 112 [old]

Hmm, I think punishment for lack of caper use should be beatings with a wet noodle.

Oct 22, 2011
kscooley in Home Cooking

What's for Dinner # 112 [old]

Now all I can think of is Phantom of the Opera, since he signed his notes "OG". LOL

Oct 22, 2011
kscooley in Home Cooking

What's for Dinner # 112 [old]

Oh, those figs sound excellent! Need to get some figs now...

Oct 22, 2011
kscooley in Home Cooking

What's for Dinner # 112 [old]

I'm curious, too. I bought some chorizo a while back & it's still in my freezer. Need a tasty recipe to try with it.

Oct 22, 2011
kscooley in Home Cooking

What's for Dinner # 112 [old]

I don't think I've ever had kimchi. What is it exactly? Everything else sounded yummy, so I assume it's delish, too!

Oct 22, 2011
kscooley in Home Cooking

What's for Dinner # 112 [old]

Oh Gretchen, it was SO yummy. Not overtly flavored like tapenade, but just divine. I made two more loaves yesterday, as I went to my sister's & had dinner with my parents (down from MA), my uncle and an older relative. No one could get enough of the bread and there were only 3 slices left of the two boules I had made! LOL

Oct 22, 2011
kscooley in Home Cooking

What's for Dinner # 112 [old]

Now I want these, though I'm eating a chocolate chevre truffle that I made... Mmmm... chocolate. Mmmm.. capers.

Oct 22, 2011
kscooley in Home Cooking

Is King Arthur Flour worth the price?

Oh yes, I can see why you wouldn't want KA AP for the lighter fluffier sweets. :-)

I buy 10lb bags of the KA UBAP at BJ's - most cost effective since it's only $6. Love that!

Oct 22, 2011
kscooley in General Topics

Is King Arthur Flour worth the price?

The nice thing about KA UBAP flour is the high protein content. It's as high as some other brand's "bread" flours. I use it to bake our bread & pizza dough. Rarely do I actually buy the KA bread flour, as I find the UBAP to work wonderfully. (Of course, using their bread flour is phenomenal for pizza dough, but I can't justify the cost.)

Oct 21, 2011
kscooley in General Topics

Around My French Table

Thanks! I saw this referenced in another thread, so was getting a bit curious. LOL I'll have to check it out!

Oct 21, 2011
kscooley in Home Cooking

Le Creuset 11 3/4" Skillet - questions

I have the 12" All Clad and am crazy in love with that skillet. It is my go-to pan and gets used pretty much every day. I was hoping that I could have two go-to's, but, well, I suppose we'll see.

As far as patina, that's what they say on the LC site -

"Satin Black enamel will keep its good looks and allow a patina to build on its surface with continued use. A patina is the result of the natural oils and fats from foods baking on to the hot surface. The patina should not be cleaned off, as it enhances the cooking performance and the release of foods. It also reduces the need for surface oiling."

So, yes, I was expecting more of a patina build-up, but I suppose it will only build up over the hot spot area. Bummer, as the patina area is getting smooth & doesn't stick as much as the rest.

Thanks so much for the feedback on a subject that has been well discussed here already. I appreciate the help you all have given! :-)

- Karen

Oct 21, 2011
kscooley in Cookware

Is King Arthur Flour worth the price?

Something like $5.97 for the 10lb bag. I always buy my KA UBAP flour there, as well as the 2-brick of Fleischmann's yeast for a hair over $3.

And for those of us who already have a BJ's membership for reasons beyond just flour, it's a lovely thing. Between the four, yeast, coffee, I more than make up my membership cost in savings. A LOT more. :-)

ETA - I bake our bread, so go through a lot of flour. 5 in the house, so bread goes fast!

Oct 21, 2011
kscooley in General Topics

Around My French Table

Forgive my ignorance, but what is EYC?

Oct 21, 2011
kscooley in Home Cooking

Winner of the November Cookbook of the Month is The Gourmet Cookbook by Ruth Reichl, et al.

Newish to Chowhound and very new to the COTM (next month is my first time). After reading about COTM, I did take a peek at the old ones to see what cookbooks were there. I still need to look through more, but as of yet, none that I have were on there. Perhaps I'll just have to find some that look interesting and yummy to add to my collection! :-)

Oct 21, 2011
kscooley in Home Cooking