irishnyc's Profile
What Foods Do You Forego in the Name o' Domestic Tranquility?
Nope. I'll happily eat leftovers or something from the freezer while he eats beef stew or something else that I hate. Other times he'll eat previously frozen beef stew while I eat lamb chops or a chinese dish.
We don't disagree on that many things, but neither will budge on the things we do.
ETA: I hate most Indian food, he loves it. He'll happily cook an indian dish and leave chicken/veggies/rice aside for me without whatever sauce he's using on it. It's really not that difficult to compromise.
What Foods Do You Forego in the Name o' Domestic Tranquility?
Nothing. If he doesn't like it, he doesn't have to eat it. Same goes for things he likes but I won't eat.
Thinking of moving from Brooklyn, NY to Austin--what would I be in for, foodwise?
NYC is NOT a "hard place to raise kids without a lot of money." Both my husband and I are born and raised here, and are raising our daughter here. We own a home, I am a SAHM, and we do not have a six-figure income. You don't need to live in the "cool" neighborhoods to experience everything that NYC has to offer.
Love the visual of it all....Pinterest
But what exactly is your issue? I'm not trying to be argumentative about it, but see what exactly bothers you about it. If I saw your work wherever on the web you display it and pinned it, I've now helped drive traffic to your site where, presumably, people will see and enjoy more of your work.
I've had photos from my own website pinned, and don't mind at all. It drives traffic to my website and I've had a few sales from it. No one has ever claimed my work as their own, nor has anyone ever asked me if they could pin.
If someone is posing as you, or claiming your work is theirs (as your original use of "posers" might imply) then you need to file a copyright claim with Pinterest. http://pinterest.com/about/copyright/
Additionally, if you don't want your work pinned, you can add the following to your site's header to prevent pinning:
Love the visual of it all....Pinterest
But the point of Pinterest is to share what you've found on the web with others. Pinners (generally) aren't taking credit for the photo, as clicking on it should take you to the source, usually with a recipe. It's a visual way to share bookmarks.
ISO Bundt cake with a pina colada vibe
This coconut pound cake is always a hit. I do use all butter instead of a mix of butter and shortening. Your could easily put 1/4-1/2 cup well-drained crushed pineapple, or well-drained rings in the bottom of the pan before the batter, and use rum extract in place of coconut extract. Mmmm now I want to try this combo!
http://kentuckysampler.blogspot.com/2011/09/coconut-cream-cheese-pound-cake.html
super-delicious, super-flavourful broccoli recipe?
I make a similar one, no cheese, add sunflower seeds.
What's The Oldest Thing You Cook In/With?
I have a bunch of old equipment that was my grandmother's... rolling pins, bowls, spoons, etc. I also have her old fashioned hand cranked cookie press made of copper (which was possibly my gr-grandmother's), and some cookie cutters of hers that are from the 1920s or 30s.
LeCreuset; seems a little tighter on replacement policy?
Agreed about not sending back the burnt sugar water damaged pot. You did that yourself, why should LC replace it or even discount a new one? It's things like that that are probably making LC tighten their replacement policy and then those of us with legit damage suffer.
What will/did you have for Christmas dinner?
We had Emeril's Passover Brisket. It was quite a hit, and had the approval of two jewish friends that joined us. Served with masked garlic potatoes, candied carrots, and broccoli casserole.
I don't see the big deal about asking a question that's already been asked. It's easier (and nicer) to just answer than search out the umpteen links where the question was already asked and repost them.
ETA: Sorry, juju, I didn't mean to reply to your post. I meant to reply to the OP.
Converting baking times due to changing oven temperature
I would put the 20 minute item in for 25-30 minutes at 350, but my answer could also change based on what each item is.
Queens!!!
I've lived in Queens for all my 40 years and I'm still exploring neighborhoods and cuisines!
Queens!!!
You really need to get out more and explore Queens if you don't think Queens has a lot to offer. At the very least hit Roosevelt Ave and the streets around there.
Incredible Cookies from Lousy Ingredients and Pedestrian Recipe
"My thoughts on why they are so good: he doesn't use a mixer...does it all by hand. Second...his shaping method. Doesn't pack them."
I think that plays a huge part in why recipes work better for some than others. My mom is a lousy cook. She follows all recipes to the T. If it says cook 20 minutes, she's cooking it 20 minutes - not longer if it seems like the flavors might deepen, not shorter so the protein isn't overdone. When she makes cookies she'll measure them all out in exacting amounts, cook for 8 minutes whether they're pale or burnt, etc.
I really believe the difference is in the cook's touch 99% of the time.
Dry Brining
I must admit I opened this thread only to see if there was a response like this and that I'm not the only one who is driven crazy by the phrase. Glad to see I'm not alone!
Diners, Drive-Ins, and Disasters
You do realize FN and CC are essentially the same network expanded over two channels. CC has equally as "trashy," as you put it, shows that aren't about standing at a stove and cooking.
PS: Man v. Food isn't on either FN or CC.
Trader Joe's Yea/Nay Thread - 4th quarter 2011 [OLD]
I don't know if they're new or not, but the Peanut Butter and Rolled Oat bars are great.
Trader Joe's Yea/Nay Thread - 4th quarter 2011 [OLD]
The triangular butternut squash ravioli was awful. Very sweet.
Recipes so I can finish a jar of horseradish for once!
I eat it on burgers, steak, roast beef... sometimes right from the jar, sometimes mixed with sour cream. Delish. We go through jars rather quickly.
Poundcake Batter - Tastes as yummy as Eddie Van Halen but can it be saved?
It it's as "yummy" as Eddie Van Halen that batter is already old. You might want to toss it out on its busted hip and get a younger model. ;)
Chow Kids. Are you raising one?
I noticed this thread had some recent action, so I thought I'd update...
My chowbun is now a 20 month old little girl. She loves spice, spicy spice. She regularly eats indian food, spicy mexican, we had cajun for dinner tonight. She loves it all. Right now she's on a veggie strike, but that just means she eats more exotic fruits. Mango is her favorite these days.
Fresh Direct unreliable
I can't figure out why you still use them if you feel they're so incompetent. There are plenty of other options. Clearly FD is not for you.
Fresh Direct unreliable
How long do you expect prepared foods to last? Two days is plenty for fresh prepared items from a supermarket. Anything more seems a bit ridiculous.
I've never experienced "disappearing credits" or anything after having issues, and I've been using them for quite a while now.
Remember Toast-R Pizza?
I think that's probably a different product. Toast-R-Pizzas were the product name that a lot of us remember.
Diners, Drive-ins, Dives, and Disgusting
If you think all chefs in restaurant kitchens, trained or untrained, are using plastic spoons and gloves to taste, rather than one spoon kept in their pocket, and bare hands, you are sadly mistaken.
Alton Brown is starting to really tick me off! Plus other Iron Chef beefs....
I agree AB isn't looking good. Skeletal is the word that comes to mind.
Have You Seen a Panini Press/Foreman Type Grill - Without Non-Stick?
OMG If my husband wanted me to get up every day at 5:45am to make him a sandwich, I'd be looking for a new husband instead of a new grill pan!
