pikawicca's Profile

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What is the best way to freeze mushrooms?

Blanch them, let cool, wring out, then wring out again in a clean kitchen towel. Learned this trick recently from a French Michelin 2-star chef who always blanches mushrooms before cooking/freezing.

about 1 hour ago
pikawicca in Home Cooking

What "typical American Foods" would you serve to foreigners?

I live in Bloomington, and you can get a great pork tenderloin sandwich right here in town at Upland. (They also have great fries to go along with it.)

about 3 hours ago
pikawicca in General Topics

What cookbooks have you bought lately, or are you lusting after? August 2014 Edition!

You're welcome! The column will be published 2 weeks from today, but it will be behind a pay wall. I guess I could publish the unedited copy, however (believe I might have done that once or twice before).

about 4 hours ago
pikawicca in Home Cooking
2

What cookbooks have you bought lately, or are you lusting after? August 2014 Edition!

I'm currently doing research for an upcoming column focused on getting healthy meals on the table in a hurry. Take a look at MinuteMeals "Quick & Healthy, Tasty, Good-for-you Dinners in
20 minutes." This just might fill the bill.

about 5 hours ago
pikawicca in Home Cooking

replying to a message from moderators

Should have told your teacher that it was a (very long) piece of linguine.

about 6 hours ago
pikawicca in Site Talk
2

replying to a message from moderators

I suspect that the mods consider a book on crocheting food items to be OT, even for NAF. The OP would seem to disagree.

about 6 hours ago
pikawicca in Site Talk

Salt in restaurant food

Yes. (Refuse to use the heart thing.)

Anyone familiar with Naked Wines?

I imagine they'll just re-bottle it.

about 23 hours ago
pikawicca in Wine

Anyone familiar with Naked Wines?

Not aiming for "charming," whatever that is. Just my unvarnished opinion.

about 23 hours ago
pikawicca in Wine

Anyone familiar with Naked Wines?

Heartfelt.

about 23 hours ago
pikawicca in Wine

Anyone familiar with Naked Wines?

I've been served Naked Wines at two casual gatherings lately. Frankly, I'd rather drink piss. At least with piss, there are no pretensions as to drinkabilty.

1 day ago
pikawicca in Wine

I need a baked egg dish

Have you thought about oeufs mollets? Not baked, but a good vehicle for the hollandaise. Soft cook eggs in their shells by steaming over hot water for 8 minutes (much easier to peel than boiled). Plunge eggs into a bowl of ice water and leave there until shortly before guests arrive. Shell eggs and place in tureen or large serving bowl of hot water. Provide a slotted spoon and a pretty tea towel for guests to use to remove an egg and blot dry. Spritz with hollandaise, and Bob's your uncle.

Two unrelated questions -- grammar and photos

I started writing professionally in the mid-70's, so a double space after a period was the norm. It became my ingrained default, and is what I continue to do. I've gotten no complaints from editors, both print and digital in recent years.

2 days ago
pikawicca in Site Talk

Two unrelated questions -- grammar and photos

I have always put two spaces after periods, and will continue to do so.

What cookbooks have you bought lately, or are you lusting after? August 2014 Edition!

I look upon your castigations of this recipe as a personal challenge. Admittedly, it doesn't sound good, but I believe I have to try it, as I have faith in this author's recipes. Will report back.

Aug 24, 2014
pikawicca in Home Cooking

What cookbooks have you bought lately, or are you lusting after? August 2014 Edition!

You got rid of Arabesque? My God.

Aug 24, 2014
pikawicca in Home Cooking

Service Dogs Get Couple Kicked Out of Restaurant

Well said.

Aug 23, 2014
pikawicca in Food Media & News

Service Dogs Get Couple Kicked Out of Restaurant

It's actually pretty easy to spot a legitimate, trained service dog. It is focused on its person. It is not sleeping, licking its butt, begging for food, or eying other dogs. It's a pro doing its job. It can be a Lab or a Yorkie, but you'll know it if you see it.

Aug 22, 2014
pikawicca in Food Media & News

Service Dogs Get Couple Kicked Out of Restaurant

Wouldn't touch it with a barge pole.

Aug 20, 2014
pikawicca in Food Media & News

Canning questions (am I going to give my friends a jar of botulism)

Sometimes they ping, sometimes not. After the jars have cooled completely, push down on the center of the lid; if there's no give, the jars have sealed.

Aug 20, 2014
pikawicca in Home Cooking

What "typical American Foods" would you serve to foreigners?

The tenderloin is sliced thin and then run through a tenderizing machine that stretches the meat to epic proportions. It's then breaded and deep-fried and served on a hamburger bun which is about 1/4 the size of the meat. A totally insane concept, but everyone loves it.

Aug 19, 2014
pikawicca in General Topics

What "typical American Foods" would you serve to foreigners?

But you did question Crab Louis.

Aug 19, 2014
pikawicca in General Topics

What "typical American Foods" would you serve to foreigners?

There is also here in the Midwest, pork tenderloin sandwich, fried biscuits with apple butter, and wonderful corn and tomato dishes. Many of us also love grits.

Aug 19, 2014
pikawicca in General Topics

What "typical American Foods" would you serve to foreigners?

Well, we each have our regional bias. (Southern food is great, but it's not the only "American" food.)

Aug 19, 2014
pikawicca in General Topics

What "typical American Foods" would you serve to foreigners?

It is for me, a native San Franciscan.

Service Dogs Get Couple Kicked Out of Restaurant

I thinks it's 2 cases of Severe Self-Entitlement Syndrome.

Substitute for vegetable shortening in CAKE? *Momofuku Funfetti Cake*

I would try suet.

Aug 19, 2014
pikawicca in Home Cooking

A Question for Maureen Fant

Okay. (I assumed the cheese went in the pesto.) Thanks and safe travels!

Aug 18, 2014
pikawicca in Italy

A Question for Maureen Fant

I've been enjoying your "Sauces and Shapes" book, but this evening I wanted to make the Pesto all Trapanese, and there is no quantity listed for the ricotta salata. If you could supply this information, I'd be most appreciative!

Aug 17, 2014
pikawicca in Italy

My Too Many Tomatoes Cookbook

I love tomatoes (and cookbooks), so when I read this post I ordered the book from Amazon. So far I've made Baked Fish with a Middle Eastern Tomato Sauce (I used sea bass instead of tilapia), and Japanese Beef and Tomato Stir-fry. Both dishes were very good.

Aug 17, 2014
pikawicca in Home Cooking