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Elusive pumpkin-apple soup. Help me replicate!

I had sliced them myself for another use, then changed my mind, so yes, they were decaying in my fridge!!! Great insight, and I will definitely try the brown sugar/butter broiling.

Nov 29, 2013
kmanihot in Home Cooking

Elusive pumpkin-apple soup. Help me replicate!

Roasting is a wonderful idea! I think that will help me get the intense apple flavor I got the first time around.

Nov 29, 2013
kmanihot in Home Cooking

Elusive pumpkin-apple soup. Help me replicate!

Yes, definitely. The Libby brand was much waterier than the first brand I used and I think it diluted the flavor. Great ideas about sauteeing the pumpkin and the cider vinegar!

Nov 29, 2013
kmanihot in Home Cooking

Elusive pumpkin-apple soup. Help me replicate!

This might sound funny, but I need help replicating a dish that I actually made myself for the first time. A few weeks ago I cooked a pumpkin apple soup just because I had those ingredients at hand and needed a quick dinner. It was improvisational. The apples were Honeycrisp, but because they were on the old side they were less juicy than usual, which I think played in my favor (and they had been sliced and kept in the fridge for two days before I used them). The pumpkin puree came in a carton from Whole Foods. I sauteed the apples in a soup pot and because I got distracted they burned a little, which actually added an amazing caramelized and intense flavor. I added the pumpkin, a little chicken broth, simmered for 15 minutes and blended with white pepper and powdered ginger. It tasted amazing!
I tried to replicate it for Thanksgiving but it didn't come out as good. I caramelized the apples for as long as I could but the taste was diluted.

Originally I had used:
2 apples (Honeycrisp)
1/2 carton of pumpkin
1 small (8oz) container of chicken broth.

Second time around:
6 apples (Honeycrisp)
1 large (double-size) can of Libby pumpkin
1 large container of chicken broth

What would you change to make the soup taste more apple-y and caramel-y? Would a different type of apple work better? Which one? And would you change something in the preparation?

Nov 28, 2013
kmanihot in Home Cooking

Shrimp dilemma

Not sure about the gristly texture, but regarding the leftover shrimp, if I were you I would try to either chop it very finely, or whiz it in a blender/food processor, and then make some croquettes, shrimpcakes, or even toss them in an omelette.

Sep 21, 2013
kmanihot in Home Cooking
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Can I replace sour cream with Greek yogurt in muffin recipe?

Calling all bakers... can I use Greek yogurt instead of sour cream in a muffin recipe? It's a peach muffin recipe that uses baking powder as the raising agent. I was wondering if the yogurt would mess up the acid ratio or if would work similarly to sour cream.

Sep 21, 2013
kmanihot in Home Cooking

Cryptic Food Menus

great! Love the Lamb!!!

Sep 21, 2013
kmanihot in General Topics

Cryptic Food Menus

I'm looking for examples of cryptic food menus. I mean those that describe dishes poetically, or just list the ingredients, or include only dish titles etc. Anything that makes a menu hard to decipher, for better or for worse.

I'd welcome any contributions: links to restaurant websites, images/photos of menus, reviews, personal anecdotes etc.

Sep 21, 2013
kmanihot in General Topics

help me with a meat mystery

yes, that's what i see on my salmon!

Sep 21, 2013
kmanihot in Home Cooking

help me with a meat mystery

I've experienced this too! Not necessarily with previously frozen meat. It's happened with meat bought unfrozen at the store, with some kinds of fish, with chicken. The white stuff looks like protein (reminds me of egg albumin) but I have no idea what it actually is.

Sep 20, 2013
kmanihot in Home Cooking

What makes your pumpkin pie delicious?

I also use coconut milk (full-fat canned version) and yes, it makes it delicious. And for the crust, I use coconut oil instead of butter. It almost adds the texture and richness of lard, but is much healthier. And it adds a subtle coconut taste.

Sep 20, 2013
kmanihot in Home Cooking

Freezing food in little cubes

:D

Sep 16, 2013
kmanihot in Home Cooking

Freezing food in little cubes

yes, the ice trays sometimes are annoying to wash, especially if the food was a bit greasy. so many little nooks and crannies, and i always splash myself with water when i rinse them.
i've been using special trays that i originally bought when my daughter was a baby and starting to eat solids. those trays, which come with a lid (nice to keep away smells), are dishwasher safe. as long as there's enough room on the top rack, i pop them in the dishwasher and they come out clean.

Sep 11, 2013
kmanihot in Home Cooking

Freezing food in little cubes

hahaha, that's cool! and it makes me think that i used to like sucking on frozen cubes of juice when i was younger. so why not just make it a wine slush/granita kind of thing...

Sep 11, 2013
kmanihot in Home Cooking

Freezing food in little cubes

herby, that's true, and i sorely need a fresh and unbiased organizer to help me with my kitchen. and also, btw, with my closets, basement, office space, time management, er... ok, let's start with the fridge.

ellabee, you're also inspiring me. not only cutting down on waste, but i'm sure this would also save a lot of time (the time that i spend figuring out what to do for dinner, what groceries we need etc.)

Sep 11, 2013
kmanihot in Home Cooking

Sunday Brunch in Providence that's not Nick's or Julian's

i second Modern Diner! it's not the fanciest place--can be a little tight--but the food is delicious. there's a lot of choice, so something for everyone. and the space is cool, if you're into historic diners!

http://en.wikipedia.org/wiki/Modern_D...

Sep 10, 2013
kmanihot in Southern New England

Freezing food in little cubes

can you come help me organize my kitchen? :)

Sep 10, 2013
kmanihot in Home Cooking

Bon Appetit Magazine Going Totally Downhill

i'm sort of late to this thread but I wanted to vent anyway... I, too, was a bit wary of the changes in BA when they made Adam Rapoport editor. the first few issues he edited had a zillion recipes for pre-cooked ham (!!!) and a lot of offensively basic "cooking tips" and "news." i almost canceled my subscription, but given the death of Gourmet i decided to give it a chance. some issues have had interesting stuff and good ideas, and the food photos are eye candy, but the magazine is more and more losing its personality. so many photos of fashion models sporting trendy outfits and perfectly done nails, as if this were Allure or Vogue or yeah, of course, GQ... the features with people, which used to be about food people, now just include lots of pretty hipsters who, it seems, are friends with the editor.
as a result, the magazine is both alienating and boring. alienating because it doesn't know its audience, and boring because it has no content to speak of. i just read a recipe for... spaghetti with cherry tomatoes! please! what a waste of my money.
perhaps the magazine appeals to an audience that's new to food publications? ???
anyway, i give up...

Sep 10, 2013
kmanihot in Food Media & News

Am I the only one who lives in a magic house? A lighthearted look at ourselves & food safety

Found this tread thanks to c oliver... It's a thread too good not to keep alive!
Anyway, reading this reminded me of MFK Fisher. When I read her memoirs of France I'm always wondering how things don't spoil--she lived in places without fridges, left all sorts of cooked and raw food on counters and cupboards! (I guess that's how it was always done.)
I am a germaphobe and therefore I live in the scary, dark, contaminated universe Sam described... for the most part. I am vigilant about washing myself and surfaces, cooking food to the recommended temperatures, promptly refrigerating leftovers etc.
I wasn't always this way. I put garlic cloves in my olive oil bottle and kept it on the counter, not knowing this posed a risk of botulism. I kept a package of chicken breast in my trash for a week until it smelled like a dead corpse. I ate week-old polenta that had turned moist and rosy at the center, and got a mild case of FP. I cooked a vegetable feast for friends and had a belly ache afterwards; the next day my friends wouldn't eat my homemade shortbread, so I'm pretty sure they also did... But none of this actually changed me. What turned me was hearing many scary stories... the girl who got paralyzed from E.Coli from a burger... a woman who lost her baby in the 19th week of pregnancy to Lysteria... and then learning how food is processed for sale...
Now, I must say, I can't live without my food thermometer and antibacterial wipes...

Sep 10, 2013
kmanihot in Not About Food

Your flaws as a cook. Here are mine.

thank you, c oliver! what a great thread! i'm having a lot of fun reading it and i'll certainly share my experience there... also, thanks for "introducing" me to sam fujisaka, even if posthumously. he sounded so cool. i wish i'd been around CH sooner.

Sep 08, 2013
kmanihot in Home Cooking

Your flaws as a cook. Here are mine.

i'm intrigued! i did a search but i couldn't find it (i did find one post of yours that mentions "magic house" and links to an article on rice!). my curiosity is piqued!

Sep 08, 2013
kmanihot in Home Cooking

Your flaws as a cook. Here are mine.

Love your thread!!!

My biggest flaw: I'm way too precious, so I spend far too much time on every task. (Which doesn't mean it gets done perfectly. Flaw number two: bad knife skills!)

Another big flaw: after reading one too many food safety scare stories, I tend to overcook things like fish and meat.

Sep 08, 2013
kmanihot in Home Cooking

Chicken McNuggets from China

I've sometimes found some from Turkey that are good. I never had pine mouth, but I don't like the taste of the Chinese and Russian ones (plus, the concerns with contaminants etc).
If I end up making it to my nearest Wegmans (about one hour away) I'll make sure to stock up on the good pinoli!

Sep 07, 2013
kmanihot in Food Media & News

Freezing food in little cubes

cool! will have to get some!

Sep 07, 2013
kmanihot in Home Cooking

Chicken McNuggets from China

It's a good point. Whenever I see that something is from China (pine nuts are a frequent import that's usually labelled, but not always) I avoid it. But yes, as you describe it, it's not always possible.

Sep 07, 2013
kmanihot in Food Media & News

Chicken McNuggets from China

Yes! MeIMM, you said it well. Chicken stock, chicken soup, other types of precooked chicken meals (there are other frozen chicken foods besides nuggets).
As for eating out, I must say that sometimes I shudder a little when eating at some restaurants as I wonder where they get their ingredients...

Sep 07, 2013
kmanihot in Food Media & News

Are food blogs over? (Again?)

thanks, HillJ! Interesting food for thought (pardon the pun)! I do enjoy several blogs and I find many useful tips and recipes on them (sometimes just googling recipes or questions). I guess, just as with everything else, it's not a matter of food blogs in general, but of finding which blogs one likes and which blogs to avoid.

Sep 06, 2013
kmanihot in Food Media & News

Chicken McNuggets from China

Oh, I know!!!! I read this yesterday and was horrified. Just horrified. The problem is not only that they'll sell this food here, but that we'll have no way to know that it came from there. I've long made a point of not buying food items from China (frozen fish, pine nuts, etc.). Unfortunately, we actually do like chicken nuggets at home (there are some nice varieties, organic, healthier); it's one of the few things my picky toddler eats, and it is so helpful when life gets hectic. But now...
If consumers stop buying processed chicken products, maybe food manufacturers will be forced to review this decision. Ugh.

Sep 06, 2013
kmanihot in Food Media & News

Best Food Blogs?

great, I'm glad you liked it!

Sep 06, 2013
kmanihot in Food Media & News

Best Food Blogs?

I know! I love food memoirs (Ruth Reichl, MFK Fisher) and I think she's on a par with them. She's a real food writer (which I don't think is the same as a food blogger--no offense to food bloggers). Plus yes, the recipes are great!

Sep 06, 2013
kmanihot in Food Media & News
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