pikawicca's Profile

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sou vide machine experience

I've had the SVS since they were first available. Love it. That said, the Anova, which I also have, is cheaper, smaller, and just as effective.

1 day ago
pikawicca in Cookware

Leftover Pumpkin Purée

http://www.foodnetwork.com/recipes/em...

(I stuff mine with sauteed onion and pine nuts.)

1 day ago
pikawicca in Home Cooking

I think I have a garlic intolerance, anyone else?

My late husband had the same problem, and never found anything that helped; he just had to avoid garlic. Difficult.

1 day ago
pikawicca in Special Diets

Jean George vs. Eleven Madison?

Have not eaten at EMP, but as the service is exemplary at J-G, don't see how it could be improved upon. What makes the service at EMP "much better?"

Sep 27, 2014
pikawicca in Manhattan

How they prepare meats and fish at restaurants

I think you should assume that most food at restaurants has been cooked with butter/oil.

Sep 27, 2014
pikawicca in Chains
1

Favorite brown bag lunches that don't require reheating

Left out an essential ingredient: 2 t. sugar.

Sep 23, 2014
pikawicca in Home Cooking

Favorite brown bag lunches that don't require reheating

Turkish-Style Green Beans

1/2 cup evoo
1 large onion, chopped
1# green beans
1 small can diced tomatoes
3/4 c. water
S & P
Aleppo pepper, to taste

Cook onions in oil (do not use less oil) until soft, add remaining ingredients and simmer, covered, for 45 minutes, stirring occasionally. Remove cover and cook another 20 to 30 minutes to let some of the liquid evaporate. Serve at room temp with ww pita to soak up the yummy liquid. Good accompaniments are feta and Greek yogurt. (This really is a favorite.)

Make-ahead appetizers/snacks to be served at room temp for 25, including vegetarians

Have to disagree with Siegal on this. Crisped bread goes south, no matter how you store it. Do a dry run to see if it meets your standards, at the very least.

Make-ahead appetizers/snacks to be served at room temp for 25, including vegetarians

Have to say that I find Mozz generally to be bland and flabby, which is why I suggested feta. Grape toms tend to be fine throughout the year.

Make-ahead appetizers/snacks to be served at room temp for 25, including vegetarians

Guilty as charged. (But it's a great recipe.)

Make-ahead appetizers/snacks to be served at room temp for 25, including vegetarians

Yes.

Sep 18, 2014
pikawicca in Home Cooking

Make-ahead appetizers/snacks to be served at room temp for 25, including vegetarians

Page 250.

Sep 18, 2014
pikawicca in Home Cooking

Make-ahead appetizers/snacks to be served at room temp for 25, including vegetarians

Homemade pimento cheese with a couple of sliced baguettes.

Muhamara (great recipe in Arabesque).

Chunks of melon, some wrapped in prosciutto, some not.

Feta grape tomato mini-skewers.

Sep 18, 2014
pikawicca in Home Cooking

Soft Shells

Back when I was living in Northern Virgina, they were only available late spring/early summer.

Sep 16, 2014
pikawicca in New Orleans

Soft Shells

Soft shells in September?

Sep 16, 2014
pikawicca in New Orleans

Do you think wheat is "the root of all evil" or staff of life?

Too often it's both.

Sep 12, 2014
pikawicca in General Topics

Pressure Oven -- How is this possible

Candy and I were discussing this yesterday. Seems too good to be true.

Sep 11, 2014
pikawicca in Cookware

Cooking for one with limited left overs

This is an excerpt from a column I wrote last year. Hope it's helpful.
Determined not to return to the not-very-interesting and not-very healthful diet of my young single years, I resolved to invite one or two friends to dine at least once a week. This has worked out well, but I still needed inspiration for those nights when I’m cooking solely for myself. A handful of cookbooks have proved to be extremely helpful.

“Cooking for One” by Mark & Lisa Erickson is arranged seasonally and calls for fresh ingredients. This book has a very modern feel to it, and everything I’ve made from it has been a success.

Other favorites are “Going Solo in the Kitchen” by Jane Doerfer; “Eat your Vegetables” by Joe Yonan; “Serve Yourself,” also by Joe Yonan; and “The Pleasures of Cooking for One” by Judith Jones.

The recipes in these books range from simple and quick to more complex and time-consuming. Reading them, most of the recipes call out: “Make me!” So I do, and that’s a good thing.

Sep 10, 2014
pikawicca in Home Cooking
1

Do you think wheat is "the root of all evil" or staff of life?

I would just say that we need to eat less sugar. It's everywhere! I do not want and do not need sugar in my bread, for instance.

Sep 09, 2014
pikawicca in General Topics

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

I love it when a Sam thread gets resurrected. He was a unique voice on CH, one that will always be missed.

Spanish Food

Use cherry (not grape) tomatoes, rather than the large ones. Better flavor, and just the right amount of juciness.

Sep 06, 2014
pikawicca in Home Cooking

Tin foil

I think that these days I just call it "foil."

Sep 04, 2014
pikawicca in Cookware
1

Tin foil

I still hear "ice box."

Sep 04, 2014
pikawicca in Cookware

Tin foil

And in Britain, all vacuum cleaners are "Hoovers."

Sep 04, 2014
pikawicca in Cookware

Do you think wheat is "the root of all evil" or staff of life?

My opinion is based on my experience only. IMO, nutritional "science" is in its infancy. No one really has a clue how various foods break down and nourish us or make us sick. Seems to vary from culture to culture and individual to individual. There have been too many false claims based on "science" for me to believe any nutritional claims. The only exception I can think of is the study of what happened to the health of native Japanese people when they moved to Hawaii and adopted an American diet. Not pretty, but very interesting.

Sep 04, 2014
pikawicca in General Topics

Do you think wheat is "the root of all evil" or staff of life?

I've been eating bread for 65 years, am healthy and at a good weight. Love the stuff. Realize that YMMV.

URGENT ADVICE PLEASE RE FREEZING PREPARED FOODS?

Those all sound as if they should freeze well.

Sep 04, 2014
pikawicca in General Topics
1

London broil sous vide

Correct. Would have used a lower temp, but wanted to get rid of as much connective tissue as possible. I'd do a flank steak between 125 and 130.

Sep 04, 2014
pikawicca in Home Cooking

London broil sous vide

I will check out Douglas Baldwin. Not going to be cooking large meatballs sous vide any time soon:) Next I will try a conventional chuck roast to see how it stacks up to the Wagyu.

Sep 03, 2014
pikawicca in Home Cooking

London broil sous vide

Okay, this was fab: tender, juicy, flavorful. The roast came apart in large chunks, along muscle delineations. No problem, as this made a large piece of meat easier to sear. There was some remaining collagen, but my guests declared it to be very tasty. I warned everyone that I was not 100% sure of the safety of consuming a piece of initially frozen meat tossed into a water bath, even after careful searing. They were game, and consumed a lot of the roast. If there are untoward consequences, I'll report back. (I did a lot of research, but could not find much information on cooking large cuts of meat from the frozen state sous vide.)

Sep 03, 2014
pikawicca in Home Cooking