CapreseStacy's Profile

Title Last Reply

My Aplogies, but I Need to Vent About America's Test Kitchen

What I don't get (and maybe someone down-post has said this already and I didn't get that far) is how the ATK marketing department hasn't seen/realized that their tactics cause so much ire and responded accordingly to scale it back. All I can figure is that this business model must result in adequate profitability that they can afford to lose the revenue of the disgruntled. I have heard stories from friends who griped about something over social media and the offending company responded tout de suite. You would think Chow and similarly-popular sites would be on the radar of the suits (and bow ties) at ATK.

Mar 04, 2014
CapreseStacy in Food Media & News
2

Commonly mispronounced foods

Thank you! I have been putting the ñ in habanero and will now curtail my tilde.

Jan 20, 2014
CapreseStacy in Food Media & News
1

Commonly mispronounced foods

I always mispronounce feta. I always heard the Greek letters "beta" and "theta" and "omega" pronounced with hard "a," as in "BAY-tuh" and "THAY-tuh" and "Oh-MAY-guh," (maybe those are wrong, too?) so I just assumed it was "FAY-tuh." I try to catch myself before it comes out, but I fail most of the time.

Bekamel... now that's a good one.

Jan 20, 2014
CapreseStacy in Food Media & News

Infusing sugar with liquid extract... suggestions/help wanted

For a DIY gift, I am making salted caramel sugar. I bought a little packet of it at The Spice & Tea Exchange in San Fran and want to duplicate it. So I bought turbinado sugar and will add a little pink salt. My problem is figuring out how to get the caramel flavor added. I bought liquid caramel extract (since the only crystalized/powdered form seemed to be for home brewing beer). Two suggestions I've gotten are: spread the sugar/salt on a baking tray, put the caramel extract into a spray bottle and mist the sugar/let dry/mist again, or put the sugar into the stand mixer with the paddle attachment and very slowly drizzle the extract in.

I am afraid of dissolving or pulverizing the sugar, or having it clump up. The interwebs are no help... everything led back to the store where I bought the little packet and there is no recipe or ratio, just info about the product and suggestions for its use. All other infused sugars I found used dry ingredients such as vanilla beans, citrus zest and lavender.

Turning to the Chow community for help.

Dec 14, 2013
CapreseStacy in Home Cooking

Restaurant for anniversary

Went to Nine-Ten for our 9th anniversary recently and had an amazing "Chef's Mercy" experience. Each of us were served something different and a different wine with each of 5 courses, which allowed us to try 10 different dishes and 10 different wines. Loved it! Have also dined at Mister A's and George's, but long ago. Mister A's was romantic.
Happy 19th! I hope you have a wonderful experience!

-----
Mister A's Restaurant
2550 5th Ave, San Diego, CA 92103

Oct 17, 2011
CapreseStacy in San Diego

Continuous stock making

I only think it would work on a "long weekend" basis, not a continual basis... and only if you were going to do just one type of stock. Even if you were meticulous about replacing the celery, carrot, onion, etc. and adding fresh meat/bones and herbs, I think the stock would eventually take on a questionable color and flavor after a few days. And I think "tending" your stock would end up being about the same amount of work as fussing with the containers and freezing/defrosting. I do a lot of the freezing of stock and fussing with containers, but I save deli containers for this purpose and the stock making is a side-project on weekends.

But who knows? Maybe you'll start a new trend along the lines of ancient fish sauces and bread starters where you share your stock with others who put it in their crock pots and add water + veg + bones + herbs of their own and they'll credit the deep, rich flavor to your "master" stock!

Oct 08, 2011
CapreseStacy in Home Cooking

Any comments on 'The Sandwich King' first episode?

I liked it. Jeff is cute. It's definitely not enchanting television, and I won't DVR it, but I will pay attention if it comes on while I have the TV on. I won't make either of the sandwiches from Episode 1, but I learned about the Chicago beef thing, which I didn't know about previously.
I liked Episode 2 even more, as I might try both the gyro sandwich and "steak dinner" sandwich. Fall is "busy nights" season for us, so I like the idea of "make a sandwich into a meal."

Aug 29, 2011
CapreseStacy in Food Media & News

What TV Chefs have given you ‘mostly’ consistent recipes vs those that have been hit and miss.

My "HIT" list would be identical, with the addition of Alton Brown and ATK. Everything I've ever made of Anne Burrell's has been amazing... even if I have to tweak/adjust based on ingredient availability, time constraints, etc. When I'm searching for a recipe for something on FN's site, I always see if she has a recipe for it first, or if one of her recipes can work with the ingredients I have on hand.

My "MISS" list would be "none" because when a recipe bombs, I assume it's something I've done wrong, and I don't think I ever go back and give it another shot to see if it was me or the recipe. I blame myself instead of the recipe because I rarely follow a recipe to the letter. I'm always trying to substitute ingredients to "lighten up" a recipe, or cram extra veggies in there, or avoid going to the store for something I don't have on hand.

Aug 17, 2011
CapreseStacy in Food Media & News

NFNS Finale August 14 2011 (SPOILERS)

I would like to see him wear the red sweat band on his show. Then FN could brand them and sell them. Hey, if it can keep a King from seasoning a sandwich with sweat from the tip of his nose, it can help you look stylish while you turn your next meal into a sandwich. BOOM!

I like Jeff and will give his show a shot.

Aug 17, 2011
CapreseStacy in Food Media & News

As seen on late-night TV --- Robo stir

My spouse, while making risotto one night says to me, "I'm going to invent an automatic stirring machine. I'm going to call it 'Ris-AUTO.' It will have rotating paddles and maybe a little add-on hopper on top that you load your warm stock into, and it will open a little valve every 5 minutes to drop some stock into the pan." So he does about 5 seconds of internet research and I hear, "Damn! Someone's invtented a risotto helper already, it's called Robo Stir! Grrr!"
I still like the name, Ris-auto. Clever guy, my Hubster. Maybe he can still give it a shot... Robo Stir doesn't have the stock hopper attachment.

Jul 22, 2011
CapreseStacy in Food Media & News

Favorite One Pot Dish

It's definitely not "diet food," but I do buy the 97% fat-free Hebrew National dogs, and use just a smidge of olive oil instead of 2 Tbs butter, and I use 1% milk. The orange cheese powder is awash with lovely chemicals and a heap of sodium. But we relish every bite. :-)

Jul 22, 2011
CapreseStacy in Home Cooking

Restaurant bans children under age 6 - What do you think?

well-put. This describes my 6.5 year old son, as well.

Jul 12, 2011
CapreseStacy in Not About Food

Restaurant bans children under age 6 - What do you think?

+1. As stated previously in the thread, noisy and/or obnoxious behavior is not limited to the 6-and-under set. I went out to dinner just this past Friday night with my son (6) to celebrate my sister's birthday, with our Mom and another adult friend. My sister (conveniently) has a 6-year old daughter. The two cousins enjoyed sitting next to each other and laughing/chatting while us grown-ups did the same. It was the group of 5 or so loud men in their 40s/50s at the bar that made me want to SHOOSH someone.

Jul 11, 2011
CapreseStacy in Not About Food

Restaurant bans children under age 6 - What do you think?

I struggled with this when my son was little. I felt like it was important to teach him how to behave/be quiet INSIDE a restaurant (store, etc), not how to quiet down in the car after being noisy inside. My rationale was that if everytime he got screamy we took him to the car and/or left, we were teaching him that all he had to do if he wanted to leave was scream/cry. I did not want my sprout calling the shots in this way. Mom is the boss (or Dad).

We ended up not going out a lot and getting babysitters when we wanted to eat out because even though he never threw a big, noisy fit in a restaurant, the fear of things falling apart kept me from enjoying my restaurant experience. It just wasn't enjoyable for me to worry the whole time that my infant/toddler was going to have a meltdown in the middle of my dinner. Now that he is old enough to straighten right up when he gets the Mom Super Stink Eye (sometimes accompanied by a firm grasp on upper arm), I don't fear bringing him along to restaurants as much any more.

Jul 11, 2011
CapreseStacy in Not About Food

Restaurant bans children under age 6 - What do you think?

+1

Jul 11, 2011
CapreseStacy in Not About Food

NFNS 7/10/11 with spoilers

What I'm having a hard time with is the fact that Orchid at least offered a POV that we don't see much on FN. I'd have enjoyed a show watching her teach me about pancit, bagnet and other dishes of the Philippines and other "islander" cultures. And other than maybe Jeff's "sandwich king" idea, (which may get worn out after 4 shows?) I'm not seeing anything fresh in the way of personalities and/or culinary POVs. It seems like everyone left can be compared, even if only cursorily, to someone who already has a show on the network.

I guess that's why they started Cooking Channel. At least there, you can get a little exposure to the cuisines of cultures not well-represented on FN.

I agree with chowser: "Having a Ball" would have been waaaay better, and I would have come to that truck, just because I'd like to see how they prepared different foods in spherical form. Everyone's tried wraps, and the Vic truck didn't seem original, either. Though I am glad Jeff survived despite his "ballsy" (ew, I know) choice of truck names... I want to see what else he can do when he's not being such a goob.

Jul 11, 2011
CapreseStacy in Food Media & News

food haiku

Sun, soil, bees, water
I honor their fine result
With mozzarella

Jul 09, 2011
CapreseStacy in Not About Food

food haiku

Sun-warmed, now fresh-sliced
The flesh I tickle with salt
Glorious red prize

Jul 09, 2011
CapreseStacy in Not About Food

In 'n' Out Burger Highest Rated by Consumer Reports

I agree on the icky fries. What's funny is that on the rare occasion that I go there (maybe 2-3 times per year), one of two things happnes: 1) I remember that I don't like the fries and just order the burger, and I sit there watching my friends eat fries and wish I had ordered some, even though I KNOW I don't really like them; or 2) I order the fries and pick them half-heartedly after enjoyijng my burger, thinking, "why did I order these lame fries?"

Jul 09, 2011
CapreseStacy in Food Media & News

Favorite One Pot Dish

Gah! I have to pick just one? I love "one pot" meals!
On all but the warmest of summer days, my favorite is soup, and I love making Italian Wedding, Turkey Noodle, and Lentil with Ham.
The first place my mind goes when I want a one pot meal on other days is risotto, into which I throw whatever protein and veg I have on hand.
Finally, on nights it's just me and the kidlet and I don't have the time or energy to "create," my favorite is Kraft Macaroni & Cheese with cut-up hot dogs and frozen peas stirred in at the end. I can almost hear the collective "ewww!" from (some) CHs. We end up eating this about once a month. While I realize it's the antithesis of haute cuisine, on some nights it just works for me and reminds me of my childhood, when my Mom also had nights where you just wanted to get something on the table quickly that the kids would eat and had the requisite starch/veg/protein.

Jul 07, 2011
CapreseStacy in Home Cooking

Treasures in your kitchen???

I have a wooden spoon that belonged to my Nana (great grandma). Some of my earliest cooking-related memories are sitting in her kitchen on "my" stepstool/chair, watching her stir with gusto while cooking/baking.

Another treasure (oddly enough, also a spoon) is the silver baby spoon from Tiffany's that my husband got monogrammed with our son's initials and gave to me before "JTM" was even born. My son is close to 7 years old, but the spoon, in its blue felt sleeve, is still in the silverware drawer, and still gets pulled out to be used as a tiny serving spoon for things like horseradish sauce and other condiments were you need just a small amount.

Jul 07, 2011
CapreseStacy in Not About Food

What Do You Wear When You Cook?

Maybe I need to try and bring back the super-scrunchie. I'll buy some velveteen and elastic and make a few on the 'ol Singer, maybe attach some funky cooking-related charms and start an Etsy store called ¡Viva La Scrunchie de Cocinera!

Jul 01, 2011
CapreseStacy in Not About Food

Rocco's Dinner Party

I liked it, too. There's no escaping Rocco's elitist vibe, but I liked watching the comparison of the two interpretations of the same theme. I also enjoyed watching the guests comment on the food and decor... everyone's opinion seemed to matter to the host. What I could have done without was the smack talking back in the kitchen. But I really don't think I've seen a food competition show that doesn't include some snarking between competitors. Even the nicey-nice spirit that pervaded the most recent Top Chef Masters was abbreviated by a tiny bit of backbiting.

Jun 21, 2011
CapreseStacy in Food Media & News

What Do You Wear When You Cook?

I can't wait to get into my flannel pants and a loose t-shirt when I get home, or on weekend kitchen marathon days.
My hair goes up in a scrunchie, and I'm dejected that I can no longer find the super-poofy velvety 80s-tastic ones that I like best. Scrunchies are so wimpy these days and it makes me sad.
Sometimes, I remember to throw on an apron, but I've given the stain remover a lot of workouts over the years trying to get the grease spots out of my t-shirts.
Diggin' the ghetto geisha, inaplasticcup... I feel like I need my flops for cushion, since I haven't invested in the gel mats to go over my tile floor. In winter, love me some Dearfoams slippers.
I wish I could feel comfortable cooking in a more June Cleaver-y get-up, because I feel frumpalicious in the baggy stuff, but I can't get "in the zone" when I'm wearing something dressy to cook.
I recently bought an adorable "hostess apron" (is that what they call the kind that looks like a skirt?)... it's red tulle with satiny (nylon) trim and gold ric rac trim. It has stayed on the hook since I bought it because it would look reeee-diculous over the aforementioned flannel pants (which have prints such as turtles, owls, umbrellas, pastel flowers, etc.). Talk about sexy. Move over, Nadia G.

Jun 18, 2011
CapreseStacy in Not About Food

What is the best sauce/condiment you've ever made?

Was just reading Cooking Light (July). Their version has red onion, red wine vinegar, fresh oregano, olive oil, crushed red pepper, salt and garlic... with some chopped cilantro added before serving. Seems a little scant on the garlic for my liking, but I like the idea of the fresh oregano and cilantro. Might have to try this one.

Jun 18, 2011
CapreseStacy in Home Cooking

cowering in fear

I had a roommate once who would say, "rocket scientry." Good stuff.

Jun 17, 2011
CapreseStacy in General Topics

Food Network Star Episode 2 (spoilers)

I'll confess: I'm one of the sheeple who will dance a little jig when Penny gets what's comin' to her. Don't let the stiletto poke a hole in your snarky hiney on the way out the door, honey.

Pretty much agree with the judges' choices for buh-bye, though maybe I would have sent Butcher Boy packing (Justin?) before PermaSmile. I love me some Giada, but she's a PermaSmiler, too!

Thank you, NYCk, for starting the thread.

Jun 13, 2011
CapreseStacy in Food Media & News

What is the best sauce/condiment you've ever made?

Our chimichurri sauce is my favorite thing EVAR to put on steak. It's just minced garlic, dried oregano, lemon juice, a tiny bit of olive oil, salt. The Hubster gets a little freaked out at the amount of this I schmear on my steak. Mosquitos and vampires shun me. My husband claims an Argentinian friend taught him how to make this. I think it's like salsa and spaghetti sauce, every Mama (or Papa) has their own spin on it. Long live chimi!

Jun 13, 2011
CapreseStacy in Home Cooking

Misspellings

Spectacular. Thank you, I enjoyed that immensely.

Jun 13, 2011
CapreseStacy in General Topics

Misspellings

----"I think that I do look out for these things when I'm in a more upscale environment where attention to all kinds of detail is necessary" ----
That's exactly how I feel about it. The only menu/sign errors that REALLY get to me are when the place is seems to be (intentionally or not) cultivating a pretentious atmosphere. "We deign to allow you to eat our food that you are probably not sophisticated enough to understand or fully enjoy." When I get the snotty vibe off of a place, any sign or menu errors that jump out at me give me a little giggle.

Jun 12, 2011
CapreseStacy in General Topics