pikawicca's Profile

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My Family Doesn't Eat My Cooking

This is a very U.S.A. problem. I don't know of another country where a home cook would put a traditional meal on the table and anyone would refuse to eat it. Self-entitled much, my fellow Americans?

about 13 hours ago
pikawicca in Not About Food

Cooking from and Commentary on the 2015 Piglet Contestants

IMO, Mr. Roberts is a self-involved jerk who knows very little about cooking. I stopped reading his blog years ago, after he pulled a cheap stunt in order to score a free meal at a fancy NYC restaurant.

Feb 27, 2015
pikawicca in Home Cooking

a very specific Paris food search

Nope, this chicken was dry-roasted, not braised; very crisp skin. Of course, Haeberlin could have cooked an old shoe and it would have been marvelous.

Feb 25, 2015
pikawicca in France
1

a very specific Paris food search

Not true. The best roasted chicken, by far, that I've ever eaten was a Bresse, shared with my picky-eater son at L'Auberge de L'Ill. Truly sublime.

Feb 25, 2015
pikawicca in France
1

This is a must read thread from N.J. Board

Do you no longer travel to the Twin Cities? Your posts on that board made me want to visit and explore some of the great food places you described. (Haven't made it yet, but one of these days...)

Feb 25, 2015
pikawicca in Site Talk

Cooking from and Commentary on the 2015 Piglet Contestants

I don't own Smashing Plates, but I do have A Change of Appetite, and have cooked from it extensively. Unlike the reviewer, I like the variety of cuisines represented. The salad recipes, in particular, are outstanding.

Lasagna with fresh pasta

I have sauce, cheese, and bechamel ready to go before making the pasta. I roll the pasta to #6, then put directly in pan, layering as I go. I use the same amount of sauce as I would with dried pasta.

Feb 24, 2015
pikawicca in Home Cooking

Where can I get frozen raccoons?

No.

Feb 23, 2015
pikawicca in Los Angeles Area

Where can I get frozen raccoons?

Skunk???

Feb 22, 2015
pikawicca in Los Angeles Area

Easy things to prep/eat while on crutches

I was in this situation for 6 weeks 2 years ago. The hard part was moving things around; I couldn't even move a cup of coffee from Point A to Point B. Ended up renting a motorized chair -- great idea (even if I did put a few dings in the walls). Best of luck!

Where can I get frozen raccoons?

Back in the day, I knew people who hunted and ate "free-range' raccoons. They did it because this was a cheap source of protein, not because it tasted good.

Feb 19, 2015
pikawicca in Los Angeles Area

Where can I get frozen raccoons?

In most states, the retail selling of wild game is forbidden. Federal law forbids the selling of horse meat for human consumption.

Feb 19, 2015
pikawicca in Los Angeles Area

Should I buy an egg coddler?

I've been coddling eggs in these things since my family moved to England my senior year in high school (many years ago). Take a large (2-egg) coddler. Butter generously. Add 1 egg, some grated cheese, a bit of chopped ham, S&P, and a spot of cream. Submerge in boiing water for 9 minutes.Bliss.

Feb 19, 2015
pikawicca in Cookware
1

Baking a quiche

I've done it both ways; prebaking the crust is the way to go. Google "blind baking." There are many basic recipes online. Basically, you bake the crust and let it cool, then make a custard of eggs and milk.At this point, you can add meat, cheese, herbs, whatever you like. Quiche is very forgiving.

Hounds, help us decide

No need to insult those of us who disagreed with the majority.

(Disturbing that a mod would "like" your post.)

Eating Raw Oysters, Is it safe?

I restrict my raw oyster consumption to January and February, when the oceans are at their coldest (Northern Hemisphere). Vibrio is a nasty bug, and becoming more common as the oceans warm.

a very specific Paris food search

IME, there's quite a difference between French and American steaks, based on 3 factors.
1) The breed of cattle is likely to be different (French - Charolais, American - Angus cross)
2) French - grass fed and finished, American - grain finished
3) Cuts are generally much different.

Feb 12, 2015
pikawicca in France

Lent Starts One Week From Today

Hallelujah!

Feb 11, 2015
pikawicca in General Topics

Lent Starts One Week From Today

Does Lent mean anything these days? When I was a kid, it meant no meat for 40 days.

Feb 11, 2015
pikawicca in General Topics

a very specific Paris food search

Years ago the family was traveling through France when the kids announced that they had to eat NOW. We stopped at the first place we could find, a cafe attached to a gas station. Place was mobbed with folks watching the World Cup. I ordered a jam omelet, kids and hubby Croques Monsieurs. Seriously, best damned omelet I've had before or since. Ditto the CM's -- great bread, ham, and cheese, spread with (I think) cultured butter. You could not find renditions of these items of this quality anywhere in the States.

Feb 10, 2015
pikawicca in France

Is there a one-dish meal that you can't live without?

Moussaka is hardly a one-pot meal.

Feb 08, 2015
pikawicca in Home Cooking

Do you eat the skin on a sweet potato?

Have done a 180 since December, 2009. Don't know what changed, but the skin is now my favorite part. Roast the sweet potato, split, and add a little bit of Gorgonzola Dolcelatte. Delicious!

Feb 08, 2015
pikawicca in General Topics

Sous Vide HELP!? What am I doing wrong?

@MarKoz
Not pink, but translucent. Not what we're used to with chicken, but delightfully succulent.

"Cook and hold" works for many items, but chicken, and especially fish, take on an unpleasant "too-tender" texture if held more than a bit.

Feb 08, 2015
pikawicca in Home Cooking

Sous Vide HELP!? What am I doing wrong?

Temp too high for too long. Try 145 degrees for 1 hour, plus, put a little butter in the bag. Make sure you're using top-quality chicken to begin with!

Feb 08, 2015
pikawicca in Home Cooking

Menu for baby shower brunch

Thanks. Never heard of this before.

Feb 08, 2015
pikawicca in Home Cooking
1

plated

Didn't subscribe, but did a one-off last fall of this service and several similar for a newspaper column I was writing. They were all surprisingly good, with Blue Apron being my favorite. Interesting recipes, quality ingredients, but all had excessive amounts of packaging materials to dispose of.

Feb 07, 2015
pikawicca in Home Cooking
1

Pronounce "Gouda", Please.

Of course it does. Expecting someone to know how to pronounce every word in every language is nonsensical. Even with common words, such as "Paris," common sense has English speakers pronouncing it "PARis" when speaking English; to say "PahREE" would sound incredibly affected.

Menu for baby shower brunch

Benedictine liqueur?

Feb 07, 2015
pikawicca in Home Cooking

Waitress at Elmwood Cafe Berkeley makes racist assumption

But why go out of your way to mention that you didn't get one, especially if that's the norm? The way Bell's holding the book on his blog post also seems to make it central to the story.

Waitress at Elmwood Cafe Berkeley makes racist assumption

I have a different take. Bell mentions that he did not get a bag for the book he purchased (kind of odd to bring this up). He says he walked up to the table and handed said book to one of his wife's friends when she inquired about it. Looking at this scene from the inside, I would assume that it's a street peddler bothering customers. Happens in my town quite often, and the peddlers are always shooed away.