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Breezychow's Profile

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Problem browning (sea) scallops

Uh - sorry,but if signs are up that the scallops haven't been chemically treated, they haven't been chemically treated. The fines are outrageous for scamming this way, & markets aren't into it.

Dec 22, 2011
Breezychow in Home Cooking

What meat would you serve with shitake and truffle risotto?

I'd vote for something poultry. While I do a roast goose every year, you needn't go that route. A few roasted & quartered Rock Cornish hens would do the trick, or a classic "Coq au Vin", which is even better because it can be cooked up a day or two ahead of time, which makes it even tastier. A little chicken-infused burgundy wine leaking into your risotto wouldn't be a bad thing. :)

Dec 21, 2011
Breezychow in Home Cooking

Menu for a stove-top Christmas dinner?

You could also do Julia Child's "Steam-Roasted Goose with Port Wine Gravy", which would cook the goose through without the browning. Granted, you wouldn't have that crispy skin, but the goose meat & sides would still be great.

Another suggestion? A nice traditional "Coq au Vin". Festive, DELICIOUS, & done totally on stovetop. With a green salad & some crusty bread, I can see it becoming a Christmas tradition.

Dec 21, 2011
Breezychow in Home Cooking

what brand of fish sauce?

While I haven't done any formal "taste tests", I have no problems at all with the "Squid" brand. It's very flavorful, which I really like. Other brands can just taste like salt.

Dec 21, 2011
Breezychow in General Topics

Christmas Day Chinese Food, Delivery/Take Out/ Eat in?

I think these days you're going to have to do a hit-or-miss check restaurant by restaurant. While it used to be a given that all Chinese restaurants would be open on Christmas Day, that is no longer the case, since restaurant owners - & the current economy - have realized that business will be at a dearth that day, until "maybe" late at night when the effects of the roast turkey/ham/goose begin to wear off.

Dec 21, 2011
Breezychow in Washington DC & Baltimore

Problem browning (sea) scallops

Funny you should ask - I just made seared sea scallops last night for dinner. Bought them at my local supermarket, where they've always been unbelievably fresh & flavorful. While their scallops (along with pretty much all markets these days) have a sign stating that they're NOT soaked in phosphate chemicals, they can (like many of us females) retain water weight.

What I do is rinse them quickly & then pat them thoroughly dry in a thick layer of paper towels. I then dust them LIGHTLY with regular flour seasoned with some lemon pepper & place them in a hot cast-iron pan filmed with a little extra-virgin olive oil & butter. Two to three minutes on each side at the most. Terrific!

Dec 21, 2011
Breezychow in Home Cooking

Mahi Mahi fish?

I'd definitely bake it rather than saute it. It's a bit thick for sauteeing.

Dec 20, 2011
Breezychow in Home Cooking

Bourdain's Holiday Special

I don't think Tony needs to be "smoking some good stuff" in order to put on a good tongue-in-cheek show. Good grief.

Dec 20, 2011
Breezychow in Food Media & News

using frozen peas for pea soup

Ditto. Frozen peas are used for fresh pea soups. For thick winter-type split-pea soup, dried green split-peas are the way to go.

Dec 20, 2011
Breezychow in Home Cooking

What's for Holiday dinner 2011?

Crab & Goat Cheese Nachos served over Red & Green Tortilla chips along with Margaritas; Roast Goose with Port Wine Gravy, Czech Bread Dumplings with Sauerkraut, Sauteed Brussel Sprouts with Garlic & Breadcrumbs, Potato Gratin with Boursin Cheese, big green salad, rolls, yadayadayada.

Dec 20, 2011
Breezychow in Home Cooking

Sides with lobster

Whole lobsters - boiled or steamed - are both fancy, fun, & rich at the same time. If it was summer I'd suggest corn on the cob. But when I serve them during the winter - every Valentines Day - I just serve a big green salad & commercial shoestring fry potatoes (like many of the lobster shacks do). And of course lemon-spiked melted butter!!! Makes for a great meal, & perfect for company if you plan on serving an appetizer (chowder maybe?) & dessert.

Dec 20, 2011
Breezychow in Home Cooking

Mahi Mahi fish?

I LOVE Mahi-Mahi & cook it often.

Some folks are scared away from it because raw it can have a pinkish-blueish color, but it cooks up white & definitely does NOT have a strong flavor like Bluefish, etc. Has a wonderful mild non-fishy flavor & a tender flakey texture. Closer to haddock than cod, & defiitely not as firm as swordfish. It really is a terrific versatile fish. You can bake, broil, or grill it, since it holds together well.

The first time I had it was during my honeymoon on the island of St. Lucia, where it's a restaurant favorite (they call it "dolphin" down there), thus I usually cook it at home with a jerk seasoning rub to bring back those island memories - :)

Dec 20, 2011
Breezychow in Home Cooking

Are city pigeons safe to eat?

I don't even like domestic-raised pigeons, but that said - even domestically-raised poultry contain pathogens easily transferred to humans. Wild pigeons? Uggghhh.

Go to it if you want, but I hope you have excellent health insurance. And be alerted that said health insurance may not cover you if they see that you purposely consumed something that is pretty much universally considered unedible.

Dec 17, 2011
Breezychow in General Topics

Brie cheese

Brie rind is completely edible, & in my opinion is part of the enjoyment of the cheese. If you don't like it, you may want to look into processed Brie products where there's no rind.

Dec 17, 2011
Breezychow in Cheese

ALDI dutch oven can't be used in oven

If you're going to buy anything from Aldi's without reading the fine & even finer print, you deserve what you get.

It's the absolute cheesiest store in our area.

Dec 17, 2011
Breezychow in Cookware

lamb query

I've used whatever lamb cuts were reasonable & available at the market for curries. They've all worked well, although some required longer cooking than others. If in doubt, just cube up your meat smaller than usual, give it a little more time, & plan on some yummy "taste-testing" as you go along :).

Dec 15, 2011
Breezychow in Home Cooking

Do you have a favorite flavor of Progresso Soup?

Yup - I miss their caponata as well. And they also used to put out jars of a marinated pepper salad that was fabulous for adding to hot &/or cold Italian sub sandwiches, antipasto platters, & even as a warm topping for roast chicken quarters. It disappeared from the shelves years ago, & I asked Progresso about it only to find it had been discontinued. Rats!

Dec 14, 2011
Breezychow in General Topics

coq au vin

Ditto. And i make it frequently. :)

Dec 13, 2011
Breezychow in Home Cooking

Bourdain's anal obsession

And you've seen him obviously "drunk" on the show or in person exactly how many times?

Dec 13, 2011
Breezychow in Food Media & News

My "alternate" method of working with dried chiles: good or bad?

While it may work in what you're cooking, the fact that you're losing the flavor of the toasting & the texture of the rehydrating most likely will have you ending up with something that isn't remotely close to the original recipe. If that works for you, so be it.

Dec 13, 2011
Breezychow in Home Cooking

What do I serve Ina's Tuscan Lemon Chicken with?

I fully second this suggestion. Would go perfectly with Ina's chicken recipe. Add some good crusty bready & you'd be all set.

Dec 13, 2011
Breezychow in Home Cooking

Bourdain's anal obsession

Actually, I don't believe that at all, particularly since Tony has NEVER been shy about his past drug use or any health problems.

It really doesn't take much imagination to realize that folks who make their living traveling & dining in the 4 corners of the world & everywhere inbetween - particularly places where very few people rarely set foot - are very likely to have frequent digestive upsets. In fact, in an interview Tony said that not only he, but also his crew (who frequently dine on the same stuff he does) suffer digestively during many of these foreign location jaunts, & upon returning to the U.S. they are frequently put on prophylactic doses of antibiotics.

None of this points to Tony having IBS or IBD.

Dec 13, 2011
Breezychow in Food Media & News

Prepping a duck--endless pin feathers

Where the heck did the co-op get this duck from?? Because if it came from a commercial source, I'd be asking for my money back. I hope it wasn't expensive.

One has to wonder if they couldn't process it properly before sale, how else they mishandled it.

Dec 12, 2011
Breezychow in Home Cooking

What peppercorn do you use?

Since I use so much of it, I buy Telicherry Black Peppercorns in the large bulk size from Costco. It's their own "Kirkland" brand, & they're very strong & spicy.

I think my white peppercorns are McCormicks, but I don't use those as often. And I also have a jar of Szechuan peppercorns that I bought from a gourmet shop. Obviously I use those in Szechuan dishes.

Dec 12, 2011
Breezychow in Home Cooking

Do you have a favorite flavor of Progresso Soup?

I like their "Lentil" & their "Tomato" (I think it's actually "Tomato Basil" or something like that - but it's very good).

Dec 12, 2011
Breezychow in General Topics

Store-bought preserved lemons -- refrigerate? - moved from Gardening board

I always refrigerate mine - whether store-bought or home-made. Better safe than sorry, & refrigerating them won't affect the quality at all.

Dec 11, 2011
Breezychow in General Topics

Bogg's Cranberry Liquor?

Has anyone tried making their own? I know that good old Martha Stewart has a simple recipe that just involves vodka, sugar, & fresh cranberries.

Dec 11, 2011
Breezychow in Greater Boston Area

No oven/stove-top for a week... what can I cook??

You really only have what, 4-1/2 days to worry about? Surely you can use your microwave & your slow-cooker, plus maybe 2 days of take-out or eating out to fill that gap? It's not like you have to wait for several weeks.

Dec 10, 2011
Breezychow in Home Cooking

White strawberry ("pineberry") that tastes like pineapple.... anywhere in LA?

No - I'm just saying that if you want to grow them yourself, Burpee has the plants.

Dec 10, 2011
Breezychow in Los Angeles Area

New Years Day

I'm not sure how this would work for a brunch, but since it maintains well for awhile at room temp, it just might.

Our traditional New Years Day meal is a French Cassoulet. We use the remains of the Xmas Day roast goose to make it, & it's FABULOUS.

Dec 10, 2011
Breezychow in Southern New England