m

MelMM's Profile

Title Last Reply

Cooking from and Commentary on the 2015 Piglet Contestants

I was a bit surprised at this, because I was expecting Heritage to go all the way. But I have to say, I picked up Fancy Desserts the other day and started reading, and didn't stop reading until I had read the entire book cover to cover. All the essays, all the notes, all the recipes. It's a really good read, and if you don't live in the South, it's probably a much more accessible book than Heritage. I think about the only thing you might need to mail order would be dextrose and glucose, but there is a lot you could make without those ingredients.

about 1 hour ago
MelMM in Home Cooking

Cooking from and Commentary on the 2015 Piglet Contestants

Semifinal Round, Day 1: Heritage vs. Fancy Desserts
https://food52.com/the-piglet/judgmen...

about 2 hours ago
MelMM in Home Cooking

Cooking from and Commentary on the 2015 Piglet Contestants

Parts of South Carolina are, but definitely not Charleston! Brock is from western Virginia.

about 23 hours ago
MelMM in Home Cooking

Cooking from and Commentary on the 2015 Piglet Contestants

Checked and my library does not have the ebook either. But I was able to "recommend" it. I did check out "The Drunken Botanist," however.

1 day ago
MelMM in Home Cooking

Cooking from and Commentary on the 2015 Piglet Contestants

Quarterfinal Round, Day 4: Huckleberry vs. Heritage
https://food52.com/the-piglet/judgmen...

1 day ago
MelMM in Home Cooking

Cooking from and Commentary on the 2015 Piglet Contestants

Evil, pika.

Cooking from and Commentary on the 2015 Piglet Contestants

Can you list some things you like out of it? My library doesn't have a copy. Tried to do the look inside thing on Amazon, but they just show the Kindle preview. It's off topic, but can I just say how much I hate Kindle previews when it comes to cookbooks? They only show the first so-many pages. In a cookbook, that usually ends up being an introduction and an ingredient list, and no recipes. I like the old Amazon previews where you could see the table of contents, index, and a few random pages within the book. Being able to look at the index is a big help.

March 2015 Cookbook of the Month: GROWING UP IN A KOREAN KITCHEN by Hi Soo Shin Hepinstall

Wanted to add to this thread a link to the thread hannaone started on common Korean ingredients:
http://chowhound.chow.com/topics/1006381

I went by a local Korean market yesterday, only to find it closed. As in, forever closed. I didn't have time to go to another market, so this morning I got online and ordered the gochujang, doenjang, and sweet potato noodles from Amazon. They were on Prime, so I should have them Friday. Besides those items, I have most other pantry ingredients called for, and most of the fresh items are available at my supermarket.

2 days ago
MelMM in Home Cooking
1

Cooking from and Commentary on the 2015 Piglet Contestants

Oh, no you don't... I am not getting Buvette, I am not getting Buvette, I am not getting Buvette!

2 days ago
MelMM in Home Cooking
1

Cooking from and Commentary on the 2015 Piglet Contestants

Quaterfinal Round, Day 3: Smashing Plates vs. Buvette
https://food52.com/the-piglet/judgmen...

Mar 04, 2015
MelMM in Home Cooking

What cookbooks have you bought lately, or are you lusting after? Happy scrag end of winter March 2015 edition!

Nothing so fun as a reno. We had some water damage to our hardwood floors a few months ago, and to fix the damaged part and have it blend in, the entire floor has to be refinished. Which means we get kicked out for 10 days, and if everything goes well, we come back to a house that looks as good as did last September.

Mar 04, 2015
MelMM in Home Cooking

Cooking from and Commentary on the 2015 Piglet Contestants

I wish I had read a review like this one BEFORE I clicked the button on OLZ. I probably would have resisted. Oh, well. I'll try a few for myself. The examples given seem to indicate Phaidon-esque editing.

Mar 03, 2015
MelMM in Home Cooking

Cooking from and Commentary on the 2015 Piglet Contestants

Quaterfinal Round, Day 2:
https://food52.com/the-piglet/judgmen...

Mar 03, 2015
MelMM in Home Cooking

March 2015 COTM: GROWING UP IN A KOREAN KITCHEN - Section 3

That looks so good. Putting it on my list.

Mar 02, 2015
MelMM in Home Cooking

Cooking from and Commentary on the 2015 Piglet Contestants

Dorie Greenspan also put a nice comment in the round where she lost to Alice Medrich, and Ms. Medrich was equally gracious in that round. I just can't imagine that either of them would be anything less. Considering the number of cookbooks that come out each year (thousands), to even be chosen for the sixteen in the Piglet is pretty good news, and bound to help one's sales.

Cooking from and Commentary on the 2015 Piglet Contestants

I'm also a big fan of Chef Lee! I've cooked extensively from his book, but it is also a really good read, so I was sure he'd do a great job on the review.

Mar 02, 2015
MelMM in Home Cooking

Cooking from and Commentary on the 2015 Piglet Contestants

Great to hear from someone who has actually cooked from it, and liked it.

Mar 02, 2015
MelMM in Home Cooking

Cooking from and Commentary on the 2015 Piglet Contestants

I pulled the trigger on the Headley book, one I wasn't even considering before this review. I did a "look inside" on Amazon before buying. And in doing so, I realized some of the complaints I had heard about the book were not valid, or at least, not for me. (Tipsy Baker mentions dextrose and says he doesn't say what kind of dextrose. Well, even in an Amazon preview, there was a picture that made it clear he's talking about dextrose powder.) I don't typically even like dessert. I'm not the kind of person who will swoon over a cake, and especially not a cheesecake (which I could never eat again and be quite happy) and I have a very limited tolerance for chocolate (putting chocolate on top of chocolate is one of the culinary travesties of the century, in my opinion). This made Headley's desserts more appealing. Cucumber? Yeah, that actually sounds a lot better to me than chocolate or cheesecake. So the non-traditional dessert ingredients really drew me in. And reading through the intro and ingredients section, drew me in even more.

Cooking from and Commentary on the 2015 Piglet Contestants

Quarterfinal round! Day 1:
https://food52.com/the-piglet/judgmen...

Mar 02, 2015
MelMM in Home Cooking

March 2015 COTM Announcement: Growing Up in a Korean Kitchen

Thanks for watching my back! I forgot that I should post a link here.

Mar 01, 2015
MelMM in Home Cooking

What cookbooks have you bought lately, or are you lusting after? Happy scrag end of winter March 2015 edition!

The recipe says 1/4 cup of olive oil for 1 lb of mushrooms. I didn't measure, I just poured a couple glugs into the bowl of mushrooms to where it felt right, but I think the measure in the recipe is close to what I used. I immediately tossed them in the oil with my hands, and got them more or less coated, but a lot of the oil did soak in. As the cook, the oil comes back out, so even if they look a little on the dry side going into the oven, they end up surrounded by bubbling oil.

Mar 01, 2015
MelMM in Home Cooking

What cookbooks have you bought lately, or are you lusting after? Happy scrag end of winter March 2015 edition!

At one point a couple years ago, I took a look at her blog, and was not impressed, so I get where you are coming from. But, she is Taiwanese-American, and the book seems to be well-researched, so, given the dearth of books on Taiwanese food, I'm giving her the benefit of the doubt.

Mar 01, 2015
MelMM in Home Cooking
1

What cookbooks have you bought lately, or are you lusting after? Happy scrag end of winter March 2015 edition!

It's a really nice book. Until now, the only Taiwanese book I had was one of those Wei-Chuan books. And I made some nice dishes from it, but those book are pretty impersonal, and you don't get much context for the food. This book is just stunning, but I don't mean by that that it's a coffee-table book. It's compact and ready for the kitchen, but has lots of photos of the food and the country, and is interspersed with notes about ingredients, culture, and such. Would make a great COTM one day.

What cookbooks have you bought lately, or are you lusting after? Happy scrag end of winter March 2015 edition!

I received as a gift a copy of "The Food of Taiwan" by Cathy Erway, which will be officially released later in March. It's a great looking book, and when I browsed through it, I wanted to make almost everything. If the recipes turn out to be reliable, this could be one I use a lot.

My copy of Chef, Interrupted arrived yesterday, as did Olives, Lemons, & Za'atar. Have not looked through the former yet. I have looked through the latter, and while there is quite a bit of overlap with books I already have, I think there is enough of interest here to have made it a worthwhile purchase.

I downloaded Adam Roberts' book, Secrets of the Great Chefs, onto my iPad. I've glanced through it, and it looks like a fun read. It's really a collection of chef profiles, with a few recipes from each. The instructions look thorough, and there are lot of tips given. Most of which are things I already know, but it's great that they are there. It seems to have quite a bit in common with Chef, Interrupted. I can definitely see making some things from this book.

Green Kitchen Travels - another Piglet Purchase on my iPad. Haven't really delved in yet. These seem to recipes inspired by their travels, rather than authentic international recipes. Which might be just fine - I'll have to try some and see. Pad Thai made with daikon radish in place of rice noodles? Hmm... I'm curious enough to give it a go.

Chloe's Vegan Italian Kitchen - I've been aware of her books, and they get rave reviews on Amazon, but I've never been tempted to buy. But we are eating more and more vegan meals here, and most of my vegan books are older (I was a vegan for about 7 years, late 80's to early 90's). So this book arrived on my iPad. I've made two meals so far that were inspired by the book, although not exactly following any one recipe. The one thing that I have made (three nights in a row!!!!) is the shitake "bacon". That in itself was worth the price of the book. You basically take sliced shitakes (make way more than you think you need), toss with olive oil, salt, and pepper, and bake at 375 for 1/2 an hour, turning every 10 minutes or so. The shitakes get completely crisp. I "leveled up" the shitake bacon by using smoked salt, which she does not call for, but I think is key. This stuff is addictive! The only problem is I keep eating it right out of the pan, so I have to make 3 times the amount I need for dinner. I've been throwing this onto pasta, putting it tacos... great stuff.

Teff Love, by Kittee Berns - a vegan Ethiopian cookbook! Yes!!! Haven't made anything yet, but I will.

I'm going to be kicked out of my kitchen at the end of this week, for almost two weeks, while we have some work done on the house. I'll have a kitchen where I'll be staying, but I won't have my full pantry or all my cookware. So as excited as I am to cook from all these books, it probably won't happen to the degree I'd like until much later in the month.

Mar 01, 2015
MelMM in Home Cooking
1

March 2015 Cookbook of the Month: GROWING UP IN A KOREAN KITCHEN by Hi Soo Shin Hepinstall

There aren't any recipes until p. 24, which is why I didn't include them. The first part of this section is a description of a Korean kitchen and dining customs, and then a list of ingredients, so that's why I didn't include those pages in my list above. But if you want to comment on them, do so under the Section 1 and Section 2 link. Sorry if it's confusing.

March 2015 Cookbook of the Month: GROWING UP IN A KOREAN KITCHEN by Hi Soo Shin Hepinstall

Our Cookbook of the Month for March 2015 is GROWING UP IN A KOREAN KITCHEN by Hi Soo Shin Hepinstall.

This master thread is the place for general discussion about the book, and to exchange information about the author, ingredients, and any general topics. To report on a specific recipe please use the appropriate thread as listed below:

Section One "The Korean Kitchen" and Section Two "Main Dishes" pages 24-111, report here:
http://chowhound.chow.com/topics/1006465

Section Three "Side Dishes" pages 113-219 and Chapter Four "Fish and Seafood" pages 114-147, report here:
http://chowhound.chow.com/topics/1006466

Section Four "Desserts and Drinks" pages 221-247, report here: http://chowhound.chow.com/topics/1006467

For the adjunct thread on other Korean books and Korean cooking Web sites, report here:
http://chowhound.chow.com/topics/1006468

The author's Web site, which includes a long list of Korean markets, is here:
http://www.koreanfeast.com/

In all of the reporting threads, please adhere to Chowhound rules and do not post recipes verbatim.

Mar 01, 2015
MelMM in Home Cooking

March 2015 COTM Adjunct Thread: Cooking from other Korean Books and Web sites

This is an adjunct thread for reporting from Korean books other than Growing Up in A Korean Kitchen, and from Web sites on Korean cooking. Please include the name of the book or Web site in your report.

Mar 01, 2015
MelMM in Home Cooking

March 2015 COTM: GROWING UP IN A KOREAN KITCHEN - Section 4

This is the reporting thread for GROWING UP IN A KOREAN KITCHEN, Section 4, Desserts and Drinks, pp. 221-247. This section includes

Desserts and Confections, pp. 223-239
Teas, pp. 241-247

If you are the first to report on a dish, please make a new comment. For subsequent reports of the same dish, please post as a reply to the original comment.

Mar 01, 2015
MelMM in Home Cooking

March 2015 COTM: GROWING UP IN A KOREAN KITCHEN - Section 3

This is the reporting thread for GROWING UP IN A KOREAN KITCHEN, Section 3, Side Dishes, pp. 113-219. This section includes

Fresh Salad and Vegetable Dishes, pp. 115-135
Stews, Braises, and Hot Pots, pp. 137-155
Pan-Fried Dishes and Pancakes, pp. 157-175
The Art of Korean Barbecue, pp. 177-189
Dishes for Special Occasions, pp. 191-205
Preserved Dishes, pp. 207-219

If you are the first to report on a dish, please make a new comment. For subsequent reports of the same dish, please post as a reply to the original comment.

Mar 01, 2015
MelMM in Home Cooking

March 2015 COTM: GROWING UP IN A KOREAN KITCHEN - Sections 1 & 2

This is the reporting thread for GROWING UP IN A KOREAN KITCHEN, Sections 1 and 2.

The Korean Kitchen, pp. 1-35 (the only recipes are the sauces and pastes)

and

Main Dishes, pp. 37-111. This section incudes
Rice and Cereals, pp. 39-55
Soups, Stocks, and Porridges, pp. 57-79
Noodles and Dumplings, pp. 81-91
Kimchi and Changatchi, pp. 93-111

If you are the first to report on a dish, please make a new comment. For subsequent reports of the same dish, please post as a reply to the original comment.

Mar 01, 2015
MelMM in Home Cooking