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Springform pans

Do you have ramekins? I might divide the batter and cut down the cooking time for individual servings.

Feb 13, 2013
ak78 in Cookware

Split-Second Cookies

These sound yummy, but any recipe that uses the phrases "scrape down the paddle" and "floured work surface" cannot, in my humble opinion, honestly pretend to be "split-second"

Nov 30, 2011
ak78 in Recipes

August Cookbooks of the Month: "World Vegetarian" and "Paletas"

I own almost all of her cookbooks including this one. And I've tried pretty much everything in those - you CANNOT go wrong with Madhur. All of the recipes turn out exactly as she describes them, and as you'll find in some of the best restaurants in India.

Aug 03, 2011
ak78 in Features

When Restaurants Refuse Substitutions

well wouldn't it be a beautiful thing, where instead of being so worried about quality control, maybe the chef could think about how to make it taste better without the goat cheese? she/he is the chef after all, not a recipe-reading automaton. perhaps it won't taste as great. but simple human interaction between the chef and the eater would be a cute thing in itself. it's called being human, spontaneous. it's what organic is, not only in terms of food, but in terms of spirit.

Jun 24, 2011
ak78 in Features

Fruit, Leaf, Flower, or Root: Tasting Wine According to the Biodynamic Calendar

Let me grab a glass (or 2) so I can take this article seriously!

Apr 08, 2011
ak78 in Features

ricotta instead of paneer in Indian dishes

try baked tofu. it's chewier so although it doesn't look white, it holds up better to the sauce/gravy and also is (or feels like) more neutral in taste as compared to the regular tofu. i often saute my paneer anyway before adding sauce, since it holds together well, the baked tofu sort of fakes it out.

Feb 23, 2011
ak78 in Home Cooking

What's with Cardamom?

I tried again with 1.5oz vodka - it worked. I guess it also depends on how narrow your bottle is.

Feb 03, 2011
ak78 in Home Cooking

What's with Cardamom?

25 pods of cardamom, 1.5 oz vodka, in a bottle for 2 weeks. Excellent cardamom extract.. use for everything - halwa, shrikhand (an amazing Indian yogurt-based dessert) and EVEN in tea. Takes the trouble out of peeling, crushing the pods and seeing the little specks that don't look pretty in some desserts.

Jan 21, 2011
ak78 in Home Cooking

Only Tools Don't Tip on Takeout, and Other Rules of Gratuity You Should Know

For the 88th time, if you can't survive off the waiter's salary, get a better job!

Nov 15, 2010
ak78 in Features

Rolled Egg

Haha, come on, I'm trying poke silly fun at this. It probably still tastes good.

Sep 23, 2010
ak78 in Recipes

Orecchiette with Pistachios

This tastes great, but is really quite heavy. It might be a good idea to increase the mint, or if that's too intense throw in a half a bunch of flat-leaf parsley to brighten things up some more.

Sep 22, 2010
ak78 in Recipes

Classic Cheesecake

... sounds too yummy to "not" ruin your cholesterol for the year, as the implication seems to be in the opening paragraph.

Sep 22, 2010
ak78 in Recipes

Rolled Egg

No, an omelete with a missing filling. 30 to 60 seconds? If you have a 100% variation between two cooking times, what's the point of even mentioning it. Yeah, I'm going to put a recipe up for a cake, you can bake it for 1-2 hours.

Sep 16, 2010
ak78 in Recipes