pikawicca's Profile

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Lucky's Market

I'm in Indiana.

about 2 hours ago
pikawicca in Chains

Lucky's Market

Tried searching, but came up empty. One of these is getting set to open in my town. Anyone know anything about them?

about 15 hours ago
pikawicca in Chains

Bye Bye Chowhound

Yep.

1 day ago
pikawicca in Site Talk

Bye Bye Chowhound

Exactly.

1 day ago
pikawicca in Site Talk

to chez panisse or to not chez panisse, that is the question

"Arrogant?" no. "Pretentious?" yes.

1 day ago
pikawicca in San Francisco Bay Area

My Chowhound Wedding

My mouth is watering. What gorgeous food, and what a grand wedding! Any chance of getting the Cauliflower Mousse recipe?

Jul 29, 2014
pikawicca in Home Cooking

Desperate for Canned Tomato Aspic...

Looks like you can get it here.
http://www.americagrocer.com/shopping...

Jul 28, 2014
pikawicca in Philadelphia

What color should fresh Wild King Salmon filets be??

No one is feeding farmed salmon krill; they are getting a synthetic colorant that is suspected by some researchers to cause eye problems in some consumers.

Jul 28, 2014
pikawicca in General Topics

Makeshift Poll: what would have been better than the new Q&A format?

Anything.

Jul 27, 2014
pikawicca in Site Talk
2

What cookbooks have you bought recently, or are you lusting after? July 2014 edition! [OLD]

I think you will greatly enjoy ACOA. Nothing wrong with positive thinking!

Jul 27, 2014
pikawicca in Home Cooking

At the end of my rope -- please help

Excellent advice!

Jul 27, 2014
pikawicca in Home Cooking

Beyond Vegan

I heartily endorse your last paragraph.

Jul 27, 2014
pikawicca in Los Angeles Area

Tomato Aspic?

hazelhurst, I like the idea of beef broth and wine. It's 90 here today, so the idea of aspic for dinner is appealing.

Jul 27, 2014
pikawicca in General Topics

Introducing New Conversation Types

Your cowardly deletion of my critical post on the "Tomato Aspic" thread proves that you cannot stand up to harsh criticism. If you just want weak sisters to post on CH, you're doing it right.

Jul 26, 2014
pikawicca in Site Talk
3

Tomato Aspic?

foodie, I did see that, which is why I first suggested Reese. Figuring the OP might assume that making aspic is a PITA, I decided to suggest a simple recipe, which, of course, the OP is free to ignore. It really is yummy, though:)

Jul 26, 2014
pikawicca in General Topics
1

Tomato Aspic?

Here's a recipe from my food column last summer.
Tomato Aspic

3 envelopes unflavored gelatin

3 cups cold tomato juice

2 cups tomato juice heated to boiling

1/4 cup lemon juice

2 tablespoons sugar

1 1/2 teaspoons Worcestershire sauce

4-6 dashes hot pepper sauce

In a large bowl, sprinkle gelatin over 1 cup cold juice; let stand one minute. Add hot juice and stir until gelatin is dissolved. Stir in remaining 2 cups cold juice, lemon juice, sugar, Worcestershire sauce and hot pepper sauce. Pour into 51/2 cup oiled ring mold or bowl; chill until firm, about four hours.

To serve, unmold and, if desired, fill with dressed salad greens or shrimp salad. Serves 10.

For a neat riff on Shrimp Cocktail, take out 1/4 cup of tomato juice and replace it with an additional 2 tablespoons fresh lemon juice, 1 tablespoon Worcestershire sauce, a few dashes of Tabasco and some freshly grated horseradish — absolutely killer with poached shrimp.

Jul 26, 2014
pikawicca in General Topics

Tomato Aspic?

Reese is probably your best bet, but really, just jell your favorite tomato juice. It will be lots better.

Jul 26, 2014
pikawicca in General Topics
1

What color should fresh Wild King Salmon filets be??

King salmon is sometimes white, but I've never seen yellow and would pass it by. (And yes, farmed salmon are fed various dyes to make them pink/red.)

Jul 26, 2014
pikawicca in General Topics

Pre-searing steak before sous vide

This is what I do, as well.

Jul 26, 2014
pikawicca in Home Cooking

Can I use white organic bazmati rice past its expiration date?

Yes, what grey said. (Damn the heart thing.)

Jul 25, 2014
pikawicca in General Topics

Introducing New Conversation Types

I cannot make heads nor tails of any of this. (And, BTW, I am a grown-up and I do not "heart" things.)

Jul 25, 2014
pikawicca in Site Talk

Giada says Italians like to use breadcrumbs instead of parmesan. Recipe examples?

Made a pasta dish for dinner last night that had breadcrumbs AND Parm. It was Baked Shells with Fontina and Parmesan and Breadcrumbs from Jack Bishop's "The Complete Italian Vegetarian Cookbook" (an excellent book, BTW). There are a number of recipes in here that call for breadcrumbs.

Jul 25, 2014
pikawicca in General Topics
1

Grass Fed Lamb Fat: How to Eat It?

Love lamb, but lamb fat is kind of funky. Can't imagine eating it on anything.

Jul 24, 2014
pikawicca in Home Cooking

Responsibility

My mother was also allergic to aloe, in a very BIG way.

Jul 24, 2014
pikawicca in Site Talk

Can't miss places in Portland, Oregon

Breakfast at Jam. Local favorite and the best smoked salmon I've ever eaten.

Dinner at Paley's Place, Pok Pok, and Andina (truly creative and delicious modern Peruvian food. If I only had one dinner in Portland, this is where I would go.

Jul 24, 2014
pikawicca in Metro Portland

July 2014 COTM: Radically Simple - Brunch, Soups

Sorry, just saw this. Grits and polenta are made from two very different types of corn. However, once they're ground and reconstituted, the difference is negligible. (Just don't get the instant variety of either.)

Jul 23, 2014
pikawicca in Home Cooking
1

biscuits & gravy w/ eggs, country ham

Most supermarkets in Indiana sell vacuum-sealed slices of country ham (usually in the fresh meat section, not the deli). The popularity of country ham has grown over the years, and it's popping up outside of the south.

Jul 23, 2014
pikawicca in Home Cooking

How can I use up massive quantities of alcohol in cooking?

I agree. I've written several columns about cooking with booze, and it's really difficult to use a lot of it. Gifting to a friend is a great solution.

Jul 22, 2014
pikawicca in Home Cooking
1

Seafood Main Course for 8 That Doesn't Break the Bank?

There is an outstanding recipe for Oven-Steamed Halibut with Carrots, Lemon, & Thyme in "Radically Simple," this month's COTM. You make it the day before and serve it cold. Sounds weird, but it's delicious, and a pretty presentation as well.

Jul 22, 2014
pikawicca in Home Cooking

Bogus Bad Beef Report?

You "and a thousand other people eat in a lifetime?" I don't think so. There is a value to education, whether or not it requires someone to fly around the world. Facts matter; propaganda, not so much.

Jul 21, 2014
pikawicca in Food Media & News