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cwitzke's Profile

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Basic Lentil Soup

I have to dig them out and rewrite. it's a combination of a couple different recipes. Are you vegetarian?

Feb 02, 2014
cwitzke in Recipes

Basic Lentil Soup

No, mine's much better than this one. If I want curry, I have a better recipe for that too.

Feb 02, 2014
cwitzke in Recipes

Basic Lentil Soup

You didn't really "make" this recipe. You made a totally different version. Why not review your version instead of the original version?

Feb 02, 2014
cwitzke in Recipes

Stuffed Peppers?

I haven't made them in years. Have to look up the recipe when I get back from vacation end of Oct.

Oct 07, 2013
cwitzke in Home Cooking

Stuffed Peppers?

Try not par-boiling them before stuffing. Just stuff and bake.

Oct 04, 2013
cwitzke in Home Cooking

3mm steel lined copper

Jeremy, unfortunately the only reason I know is because I bought them all at Zabar's over a period of three years in the '80s, and that's how they were labeled by Zabar's.

Sorry I can't be of more help.

Cyndy

May 31, 2013
cwitzke in Cookware

3mm steel lined copper

Thanks, kaleokahu. With your helpful information and now having the quality of the pots confirmed, I am offering them to my dil in order to keep them in the family for a while. I was unaware she was interested in them until my son told me (she is too polite to ask).

I've looked on ebay and another site mentioned here. I think they would not bring enough to cause me to let them go.

I'm fascinated with the history of copper pots. Thanks again!

May 29, 2013
cwitzke in Cookware

3mm steel lined copper

Thanks, kaleokahu. I really appreciate the help. Gives me something to go on. No Zabar's mark, but they are marked "Villedieu France." I don't know how to tell if they're planished. They are all from 1984-87.

May 29, 2013
cwitzke in Cookware

3mm steel lined copper

I have many professional Villedieux copper pots and lids--3mm thick, nickel lined, flat lids with long handles. All bought at Zabar's in the '80s. I would like to find out their worth so I could sell them. I have 9 qt stock pot & lid, 2 cup sauce pan, 1, 2, & 3 quart sauce pans, lids, 8" saute pan, 10.5" frying pan (last two approx measurements as they are French made).

May 27, 2013
cwitzke in Cookware

perfect mashed potatoes

Hi, do you really mean 210F? That seems more like an oven temp to hold baked food/keep things warm.

Mar 31, 2013
cwitzke in Home Cooking

perfect mashed potatoes

Cool. How long and what temp?

Mar 30, 2013
cwitzke in Home Cooking

perfect mashed potatoes

That doesn't look like mashed potatoes--that looks like baby food!

Mar 19, 2013
cwitzke in Home Cooking

perfect mashed potatoes

Now that the relatives have gone, go back and do what EM23 said--Yukon gold or other waxy, peel & boil (big cubes), mash by hand, leave lumps. It gives the mash some texture. My adult children love them that way. Butter, salt & pepper, maybe roasted garlic are all that''s needed

IMO russets give a grainy mash that must be gussied-up too much. And mash without some lumps is not a good mouth feel to me.

Mar 19, 2013
cwitzke in Home Cooking

Tamar Adler Is Appalled by Anthony Bourdain

Why is the picture showing Bourdain smoking? He hasn't smoked in years, since his daughter was born.

I love his attitude and his humor. And his ability to show celebrity chefs for what they are (including himself). He's honest, a rare find.

Nov 03, 2012
cwitzke in Features

Is Organic Food Healthier? Duh

Even on NPR, where you’d expect the debate to be smarter than merely one that weighs the personal health benefits of organics versus, say, the wisdom of saturating the nation’s dwindling topsoil in the Mississippi basin with enough petroleum-distilled fertilizers to turn the Gulf of Mexico into a dead zone more toxic than Lake Erie.

Yo, where is the predicate in this sentence? "Even on NPR, What?

Sep 07, 2012
cwitzke in Features

Daniel Patterson Recipe Appears in "People"!

This stinks! Where's the recipe?

Sep 01, 2012
cwitzke in Features

Moroccan Zucchini, Grape, and Bell Pepper Salad

Do they mean rind or zest in the recipe? Usually it's zest only, with the rind discarded. But perhaps the fact that it's preserved lemon makes a difference...

Aug 06, 2012
cwitzke in Recipes

Why Does Ketchup on a Hot Dog Piss People Off?

Ketchup on black-eyed peas??? Grilled cheese sandwich? Yuck!!! But that's your right. Ketchup on hot dogs and hamburgers is a time-honored tradition in many parts of the US. (And preferably Heinz.) There are no rules. Don't be so arrogant as to tell prople what they should or shouldn't put on their hot dogs.

Jul 22, 2012
cwitzke in Features

Can You Tell If Corn Is Going to Taste Sweet?

My bad. I meant transparent, not opaque. When the corn has turned starchy, the kernel looks very dull and flat. When it's very fresh, you can almost "see into it."

Jul 14, 2012
cwitzke in Features

Can You Tell If Corn Is Going to Taste Sweet?

I agree with CreativeGuy. When we were kids, we would stop at the farmer's stand, and he would go to the field and pick the ears we wanted. Can't get fresher than that, and Ohio corn was superb. Much better than PA, Jersey, MI.

But I disasgree with Ravnfyr about the farmer's market. Our experience has been that the corn is picked the night before and refrigerated so the farmers don't have to get up at 5 am to get it picked and to market by 8. It sits all night getting starchy. If I pick up an ear of corn there and it's cold, I don't buy. we find a farm stand that does a brisk business to have the freshest, sweetest corn.

Best way to tell a fresh ear of corn is to learn to read the kernals. They should be opaque and almost see-through.

Jul 12, 2012
cwitzke in Features

Creative Uses for Wonton Skins

I slice and bake wonton skins for a crispy topping for salad--especially fatoush.

Jun 01, 2012
cwitzke in Features

orange marmelade syrup

These are all great ideas. Thanks!

May 30, 2012
cwitzke in Home Cooking

orange marmelade syrup

Thanks! Now that has me thinking that maybe it could be combined with soy sauce for some sesame orange beef stir fry, or even with soy sauce to marinade chicken.

May 29, 2012
cwitzke in Home Cooking

orange marmelade syrup

We are orange marmalade junkies, so much so that we don't refrigerate a jar as it goes so fast. Consequently, there's always about a teaspoon of weeped marmalade syrup in the jar each day or so. I'm thinking I could save this, and it would make a flavorful addition to something--but what? What comes to mind is an addition to a rum drink, drizzling over a cake, and...?

Any other suggestions? I could get half a cup of this in no time because we eat so much of it.

May 29, 2012
cwitzke in Home Cooking

Home Fries

I second katygirl. Bring a pot of water to boil, throw in the diced potatoes (I prefer a waxy potato) and set timer for 5 to 7 minutes (depending on chunk size) from the point of adding the potatoes, not the point of the water returning to the boil. Drain, throw on top of the butter in the frying pan. Also, you can cook them as fast or as slowly as suits whatever else you're doing. On Christmas, we had them on low all day, stirring occasionally, while we prepared other food. They were perfectly browned and crisp. These is no-fail fried potatoes, and people love them.

Apr 26, 2012
cwitzke in Recipes

What is your favorite stuffed pasta filling?

Thanks for the info. I will be trying to make these.

Apr 20, 2012
cwitzke in Home Cooking

What is your favorite stuffed pasta filling?

Could you please tell us how you make these? I know the dough part, but the rest? This sounds divine.

Apr 20, 2012
cwitzke in Home Cooking

Stop Bashing Paula Deen

You are off base about Bourdain. He never sought to be a healthy eater. He does, however, take the money-hog hypocrites down. And that is what Paula Deen has just revealed herself to be. Also. Bourdain never espouses the use of sticks of butter while teaching people how to cook. He just travels and eats what he eats. He doesn't tell you to do the same.

Jan 20, 2012
cwitzke in Features

Basic Bananas Foster

@ Jimbo, there aren't really any alcoholic effects because 99% of the alcohol is burned off. The dark rum adds another, deeper layer of flavor. Bland without it--just sugar on bananas. And I don't see any banana liqueur in their recipe.

Jan 19, 2012
cwitzke in Recipes

Pad Thai

Why is it that tails are left on shrimp in a dish that is not eaten by hand? I've never understood this. It makes the dish so much harder to eat.

Jan 13, 2012
cwitzke in Recipes