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ChickWithBrains's Profile

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Pressure Cooking Freekeh!?

I get that Freekeh is immature, roasted spelt, but the interwebs are silent as far as whether there's a difference timewise when using a pressure cooker to make spelt vs freekeh. Rather than subject my family to experimentation, I wondered: anyone successfully cook some lovely freekeh, and what was the water (stock, etc) ratio to grain you used, and for how long?

Nov 06, 2013
ChickWithBrains in Home Cooking

DIY Mozzarella: NYC milks?

After four failed batches of mozzarella cheese at home, attempts with different water, adding calcium chloride, etc... no dice. I've not used UHT milks, and Ronnybrook used to go so far as to insist that they're low-heat pasteurized. But I'm not getting anything that looks like decent, cuttable curd (and yes, I'm heating only to 88-90, stirring in rennet for only 30 sec, and waiting 10 for curd formation). While I wait for new rennet to arrive, my main question: anyone in NYC recently make some mozz, and what brand of milk did you use?

Apr 15, 2013
ChickWithBrains in Cheese

Desperately seeking RYE BRATWURST BUNS

I'll admit it, I'm from the Midwest. Where all proper bratwurst are served in rye buns, dark or light, with your choice of sauerkraut, raw onions, mustards, and if you insist, ketchup and relish. But I lament my inability to find buns here in NYC. Heck, I'll go to any boro, or even Long Island if someone would just sell me a quantity of rye buns! I'm nearly at the point of getting them fedexed from my favorite Minnesotan or Wisonsonite bakeries. HELP PLEASE??!?!?!

To Park Slope Food Co-op or not?

I've been in the Slope for a year, and had the same quandry: do I join the co-op or not?
I've been a co-op member or shopper in different parts of the country and really enjoyed my experiences there, but those places were VERY different from this one (and the differences don't make me particularly happy). In the end, I decided not to join.

1. The greenmarket always has the freshest local stuff, and though crowded, it's not as crowded as the coop on a weekend!

2. I can afford to get beautiful produce at Union Market in the winter. (When I was a starving student, this wasn't the case, and the co-op route was excellent for me then. But I also had a lot more free time then, and could easily schedule a shift.) Same with meats, or seafood at a local shop on 7th.

3. Fresh direct works for the heavy stuff I buy a case at a time of, and I buy locally the rest of the time. I don't mind going to a few shops throughout the week, in part because I don't need to schedule it! (It's always best to avoid the coop at busiest times, and the times best for your schedule to work fill fast it always seems.)

4. Wierd and unusual stuff is easy enough to get at Blue Apron, Divine Foods, or even some of the bodega-cum-natural-food-stores on the corner.

5. CSA! CSA! Farm shares are fabulous for directly working with farmers to bring you tasty fresh food throughout the summer. You pick yours up once a week. Sometimes it's more zucchini than you and your family can handle; that's why having work or neighbor friends who are willing to accept a donation of an extra head of kale or armful of heirloom tomatoes is GREAT. You have to sign up very, VERY early (think: snow should still be a possibility in the forecast) but for the cost it's quite good and helps with those warm fuzzy feelings that the coop might otherwise give you :)

For BBQs in search of propane

The number above still works, and there's a more friendly woman who answers the phone now. $57 gets you a tank delivered to your door without needing an old empty one to give back; $32 gets you a tank swap (you give them the empty, they give you the full). They deliver the same day or next day most of the time. No problems so far, and now our grill area can be mosquito free!