iheartcooking's Profile

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boneless top sirloin steak

Thanks for all the recommendations. To make it easy on me tonight I'm gonna grill but I think kebabs will be appearing soon on my menu!

about 5 hours ago
iheartcooking in Home Cooking

boneless top sirloin steak

Good, bad, it was on sale and I have three to cook for dinner, tonight. DH will just be glad to see steak. Can anyone offer advice on how to treat this meat? It looks really lean, just a little fat around the edges, about 3/4' thick, with no bones as the name says, so I'm thinking it's going to need some help in the flavor department.

It's very hot today and I'm probably forbidden to run the oven or even probably the stove so I won't do the usual sear-in-cast iron-finish-in-oven. Most people I know grill steaks on their gas grill so I was thinking of doing that but never really had great results with that.

So yeah that's a lot of explanation for a little problem. Hounds? How should I cook this steak?!

about 7 hours ago
iheartcooking in Home Cooking

My Quest to Find LA's Most Expensive Banh Mi

+1 east borough. Good spot for a lunch break

1 day ago
iheartcooking in Los Angeles Area

I overcame my fear of baking with yeast this weekend!

Great job overcoming! That looks delicious.

1 day ago
iheartcooking in Home Cooking
1

Kids at Beer Belly?

Says you. Lemme know which ones you can go to and we will steer clear :)

1 day ago
iheartcooking in Los Angeles Area

A highly opinionated old Jewish man is taking us out to Yang Chow (Chinatown)

/snark

1 day ago
iheartcooking in Los Angeles Area

What to do with dried tropical fruit?

Great gift! If this happened to me, I'd be slot snacking away at this while trying to think of a good use for it, only to find the entire supply depleted by the time I came up with something!

Apr 20, 2014
iheartcooking in Home Cooking

ISO Best Microwave Kettle Corn

"Kettle corn nirvana" will never emerge from a microwave. I've been reading recipes for the real deal online and it doesn't look that difficult, so you should try that instead.
You can have two of the following but never all three: fast, easy, good.

Apr 19, 2014
iheartcooking in Home Cooking

pet peeves for other 'foodies'

i agree, though I think ugly people could be just as good in bed as lovely ones, it's about technique. ;-)
Just like ugly food can be tasty.

Apr 11, 2014
iheartcooking in Not About Food
2

pet peeves for other 'foodies'

Chain food on vacation is a wasted meal, even on road trips with my family, driving through places not known for their food I will still try to find something good. But sometimes we just have to stop anywhere.

My most recent experience was the farmland regions of Utah. Not too many chains there, thankfully, but the mom-n-pop places were all pretty terrible. Great service and atmosphere, those folks just aren't great cooks I guess.

Apr 11, 2014
iheartcooking in Not About Food

pet peeves for other 'foodies'

I truly despise chain food, and will try to steer my companions toward my favorite restaurants, but I pride myself in being an easygoing friend, so if they wanna go to Applebees, I'll go along with it. I'll even order something and make yummy noises. It's not gonna kill me.

Apr 11, 2014
iheartcooking in Not About Food

Why Unsalted Butter?

"It is never possible to correct for salt in a recipe when salted butter is used."

Really? You can't adjust it to taste?

Apr 11, 2014
iheartcooking in Home Cooking
1

mayo help

Yeah I would waaaaay simplify your method, just whisk the egg and some mustard then slowly incorporate the oil. Maybe try a stick blender if you have one, in a tall vessel. I've had lots of success this way.
Then, if this works for you, incorporate those other techniques like warming the yolk (why?) and see if that gives you different results.
I really like using my immersion blender for mayo. Makes me want to go make some.

Apr 11, 2014
iheartcooking in Home Cooking

You bought your first Le Creuset pot...

That's definitely a pot for winter dishes, I don't use mine at all in summer but in my house we don't use the stove in summer due to lack of AC.
But oxtail stew is probably my favorite use of it. Rabbit stew a close second. Both are great over something starchy but you can skip that to keep it low carb.
We don't eat carbs much either but saucy dishes just need rice or noodles, IMO

Apr 11, 2014
iheartcooking in Home Cooking

Richer yogurt

Thank you for the tip, that sounds awesome! I haven't seen much sheep's milk around but I know I could find it. Goats milk on the other hand is pretty easy to come by. I will investigate these options.

Apr 03, 2014
iheartcooking in Home Cooking

Richer yogurt

Thanks! I'm going for it. Will be strictly for desserts lol

Apr 03, 2014
iheartcooking in Home Cooking

Just purchased some amazing Balsamics. Need help.

The pear balsamic is great over roasted beets.

Sooooo good drizzled over ricotta cheese. I know everyone says ice cream and that's great and all but try the ricotta. A creamy one like Kraft (yeah, they make ricotta and it's good)

The chocolate balsamic sounds really icky to be honest, so please report back on that one.

Apr 03, 2014
iheartcooking in Home Cooking

Richer yogurt

I've been making homemade yogurt by the gallon for about a year now. I calculated the savings to make sure it's worth it, and it saves us $15-20 a week depending on how much we eat, and this includes the fruit or jam I add to it.
Canned fruit and jams mimic the store bought yogurt my kids are used to, and you can get reduced sugar.

I digress. I'd like to make a richer, fattier yogurt than I get from whole milk. Would half and half or a bit of heavy cream mixed into the milk have any adverse affect on the culture?
Straining it makes it rich and "Greek-style" but i would like a fattier mouth feel if possible.

Apr 03, 2014
iheartcooking in Home Cooking

Family fondue night

I have to say, the crock pot did yield some crusty cheese goo at the bottom. Yummers

Mar 09, 2014
iheartcooking in Home Cooking

Store bought corned beef

I'm sure home brined is better but I do like to pick up the store made ones because 1. They go on sale for super cheap and 2. You can smoke em for pastrami

Mar 09, 2014
iheartcooking in Home Cooking

Family fondue night

Apparently fondue is an outdated/vintage food but I think my kids would get a huge kick out of it. It also seems to be a good way to use up leftover bits of meat/veg.

I'm going to use my crock pot and try to find the long forks at a discount store.

Found a lot of recipes but I know how to make cheese sauce. I'm just wondering if my fellow hounds ever do fondue as a family dinner and what your family likes? Anything unusual or fun?
Does anyone think a mini crock pot is the wrong tool for the job? I have a couple of them and no fondue pot.

Mar 07, 2014
iheartcooking in Home Cooking

Favorite Cabbage ideas

Make sauerkraut! It's so easy that any recipe I've read just over complicates the process. Just google "sandorkraut sauerkraut" and watch the video.

Cabbage is also my weeknight go-to veg. Shredded with carrots and sliced onions stir-fried in the drippings of whatever meat (often sausage) you just had in the skillet. Love how it tastes browned!

Feb 25, 2014
iheartcooking in Home Cooking
1

Long Beach next week

Love Enrique's, Modica's, and Crooked Duck. It was said above so I just wanted to reinforce :)

Feb 25, 2014
iheartcooking in Los Angeles Area

Spices to stock up on

Interesting questions.
I use fennel seeds ground with other spices in rubs, as well as for adding to Italian bulk sausage or meatballs cause to my husband the seeds are what makes great Italian sausage and I can't entirely disagree. I like it in my meatloaf too! Just a tiny bit.
But usually when I cook I grind spices on the spot in a little coffee grinder just based on what I'm making at the moment. Fennel and coriander see a lot of action. I combine what I think will best compliment the dish with some coarse salt, grind, and apply to the dish. I like ground coriander on chicken and pork, cumin for grilling and smoking, dried garlic pretty much anywhere.
My typical weekday cooking is usually grilled, roasted or braised meat, salad or roasted veggies.
We stay away from starches most of the time.

Feb 24, 2014
iheartcooking in General Topics

Spices to stock up on

I'm headed to my local bulk spice store (and I know how lucky I am to have one) tomorrow to get the things I use frequently in home cooking such as coriander, pepper, fennel seeds, maybe cardamom?
I was wondering if anyone wanted to recommend something I should add to my pantry? I've been sticking to spices with which I'm familiar, but the prices are good so I'm willing to experiment. I did once buy a ton of turmeric which I pretty much never use except to make my macaroni and cheese a bit more orangey.
Trying to avoid doing that again.

Feb 24, 2014
iheartcooking in General Topics

Is Sam Woo on Valley Blvd, the best of the bunch ????

I didn't even realize this was a chain but I frequent the one in Cerritos and I love both the atmosphere and the food. There's always huge families in there pigging out on lazy Susans full of plates. I wish I was in their family lol

Feb 24, 2014
iheartcooking in Los Angeles Area

Depressing Places You Like

Katella Deli in Los Alamitos. Everyone in there is 100+, the faux flowers everywhere not only make one think about a funeral but also are covered in dust that seems to be about to fall into your food at any minute. Waitresses look suicidal. Salad bar makes me want to cry.
Food is good though.

Feb 24, 2014
iheartcooking in Los Angeles Area

Would you eat lime mayonnaise?

I've seen a few brands make mayo with lime juice, and I'm intrigued. Would you eat it? And if so, on what? Seems yummy.

Feb 23, 2014
iheartcooking in General Topics

Mac n cheese potluck

Oh, I do that, but with evaporated milk. I'm going to try heating separately on location, then combining, and also a bit of velveeta for backup. Not too much though, I think it tastes like band-aids.

Feb 23, 2014
iheartcooking in Home Cooking

Mac n cheese potluck

Thanks that's a good tip. I might try it. The only problem is, I'll be at work and entirely at my boss's mercy. And though she is a cool boss, she is constantly summoning me and it's always super urgent. (But not really. We work at Pier 1) so I want to hold it for about an hour without having to touch it. I still might be able to pull that off.

Feb 23, 2014
iheartcooking in Home Cooking