Heidi cooks and bakes's Profile

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Anyone else preorder the Anova Precision Cooker?

Like you, I am anxiously awaiting shipping! I keep seeing ads for it on Amazon, and I'm hoping that they aren't shipping those orders before mine!! Now I have to decide what I'm going to make first. So many choices...

Kelly's and Clancy's Tavern in Neptune are twins!

Oh, that is terrible! We were a party of two, and we sat at a table. In addition, there were other couples sitting in the booths. It's too bad they never responded to you.

Kelly's and Clancy's Tavern in Neptune are twins!

OK, so maybe you knew this, but I had no idea. One of my favorite sandwiches when the need presents itself is the mini reuben at Kelly's in Neptune. But depending on when you go, it can be hard to get a table. Plus, it's always really loud in there with the TVs blaring. Yes, I know it's a sports bar, but I'm going for the reubens.

Instead of braving the crowds and wait at Kelly's, last night I went to Clancy's Tavern, 25 South Main Street, Neptune. It's a newer and updated Kelly's, complete with the exact same menu. As you would imagine, there were 20 million TVs, in the bar area and also in the table area.

We walked in at prime time, and were seated immediately. The table area was nice, and is separated from the bar area by a wall. There are TVs in the table area too, in case you REALLLY need to be watching the game. But the volume is not on, thankfully. This acted as kind of a buffer, which I appreciated. And you get your choice of booth or tables.

We ordered our mini reubens and yes! They were exactly like the ones we get at Kelly's. We even had our bowl of popcorn.

If you are jonesing for a reuben and are worried about the wait, give Clancy's Taven a try. We were not disappointed and will be back.

foil and parchment paper

I used to have that same problem of my rolled parchment paper rolling up. But i just don't have room for flat sheets of parchment. So I still buy the rolls and pull out whatever size sheet I want. Then to stop it from rolling up, I simply crumple it up. I do that to the whole sheet, and then I just gently open it back up and smooth it out on the counter. All those crumples stop it from rolling up ever again, and it doesn't tear or rip either!

Recipe ideas for picky husband?

It took me a long time to start to like onions in my meatloaf. I finally figured out that I had to give them a quick saute in butter, and start to cook them down, so that I wouldn't bite into almost raw onion. That was a major turning point for me!

How to get hot fries at McDonalds:

If I am going to McDonald's, I always go inside. If they are cooking a fresh batch of fries already, I always ask to have my order pulled from the fresh batch that isn't ready yet. I'm always polite, and tell them I don't mind waiting until they are done.

If I go at an other than lunch/dinner time, I don't have any qualms about asking them to cook some hot fries for me. They may sigh a bit, but they will do it. I'm always polite, and thank them for doing it.

If they aren't hot, I won't eat them!

Sep 25, 2014
Heidi cooks and bakes in Chains

Red Bank Redux

OK, so I had a chance to try Bagel Oven. Took me once around the block to find it, but I did. Now, I love anything loaded with carbohydrates and fresh. But boy, is their bagel over the top great! I loved the crunchy crust, and the warm interior. Did you see the lady parked in the municipal lot, eating her way into a carb coma last week? OK, 1 bagel wasn't enough, I needed two. One right after the other. They were that good. And yes, I DID travel with my own cream cheese to dress it up exactly the way I like! Yup, that was me! Bagel Oven wow!

Mashed potato recipes

No matter what recipe you choose, you should always add the butter to the mashed potatoes before the milk. If you add the milk first, the potatoes will absorb the milk, and the butter can't get absorbed into the starchy potato. But when you add the butter first, those fat molecules combine better somehow, and then you don't end up with butter not combining. I read this first at America's Test Kitchen. My potatoes always come out delicious. (I'm in the 8 ounces of butter to 2 pounds of potatoes camp.)

Andrew Zimmern coming to the Count Basie Theater on August 1, 2014

Here's the cupcake with the fried worms on it.

i hate plastic squeeze bottles for heinz ketchup and Guldens mustard

I too hate the Gulden's bottle. But mainly because they don't put the little "valve" on it, like they have on the Heinz ketchup bottle. The Gulden's comes pouring out after I have shaken it up, and I end up wasting so much mustard! It's really annoying.

Mac and Cheese

Yes, for me, the roux always meant less cheese flavor. Now with no roux, I get the total cheese flavor that I want! Sodium citrate all the way!

POLL: Do you prefer your scooped ice cream in a cup or cone?


Blue cheese dressing recipe?

I am a blue cheese lover! Now that summer tomatoes are here, there is nothing better than blue cheese dressing on freshly sliced tomatoes. Or on bacon, lettuce and tomato sandwiches, imho!

I have never heard of beer in the dressing. I make mine with blue cheese, mayo, Worcestershire sauce and lemon.

Giada and Andrew Zimmern tickets at the Count Basie Theater 25% off today

I just got an email saying that tickets to Andrew Zimmern on Friday, August 1st and Giada on Saturday, August 2nd are on sale at 25% off the regular ticket price until midnight tonight at the Count Basie Theater in Red Bank.

In addition, it looks like they are running a Saturday Wine & Dine event, and a Sunday Blues & Brews event.

Here's the link: http://www.countbasietheatre.org/appe...

Mr Shrimp. Belmar

I was there two weeks ago and had the ipswich clams, and they were really good. It's a byob also. and it's always nice and clean!

GE Monogram kitchen stuff--any good?

What is the maximum temperature of the oven? And when did you buy it?

Au Gratin Potatoes Recipe

I had a similar bad experience. Here's a link to the helpful suggestions I received to fix it. I haven't tried it again, but I will!


Had a potato au gratin failure...need some pointers to fix it!

Hi All,

Thanks for all of your responses, including the previous thread on the issue! I have some reworking to do, and maybe after the next shopping trip I will re-acquire all the ingredients and give it a try again.

My husband is dying for me to use the mandolin so he can have his lovely potatoes, and I want to get it right. I'll report back after the next go 'round!

Had a potato au gratin failure...need some pointers to fix it!

Last night I made my first potato gratin. Here's what I did, and I need some critique to figure out where I went wrong.

Started out with old russet potatoes that were stored in the fridge. In the morning I used my mandoline and cut them into 1/8" slices. Stored them in cold water until 6 p.m.

Drained them, and patted dry with paper towels. Layered half in the dish, added 1 cup half and half. Layered Gruyere cheese and parmigiana reggiono, added potatoes, cheeses and final cup of half and half.

Baked covered for 1 hour at 350. Removed the top, and baked for 15 minutes at 415 degrees. Checked for doneness, and it was not tender. So I lowered the temperature back to 350 and baked for 30 minutes more with the top off. And though I started with the dish half full of liquid, now it was literally almost overflowing with liquid. When I took it out, it was still not as tender as I would have liked.

I served them anyway (it was now 8 p.m.). The top was almost cooked, but the rest wasn't. The liquid was VERY watery, and the cheese was curdled. We skimmed the top layer off, but I tossed the rest of it.

Oven temperature is not an issue, I know that. I'm wondering if the long soak in the water did something to change the chemistry of the potato slices.

Any thoughts?

Good Blueberry Muffin Recipe

Now that is a GREAT suggestion! I made them this weekend, and have one on my desk right now. I like that suggestion a lot. I still have some buttermilk left over, so I think another batch might be in the works for this weekend.

Best Macaroni and Cheese Recipes

Yup, for me the sodium citrate is now the way to go too! I love a creamy mac and cheese, and the sodium citrate gives me more of that cheese flavor I'm craving. I'm still trying to decide how much pasta I really like.

It's creamy enough the first time I eat it, but the second time, the pasta has absorbed some of the cheese. So now I actually make more cheese sauce, and hold it on the side. When I reheat my mac and cheese, I add the held cheese sauce, and voila! Just as creamy as the first time. Yum!

Sand Plum Jelly

Are you talking about beach plums, by any chance? I live in NJ, and they grow wild out on one of our National Park beaches. A friend and I make beach plum jelly every year that we can pick enough to make a few jars.

Looking to buy a pepper mill . [moved from Home Cooking]

I also love my Magnum. I easily dial whatever grind I want!

Top Chef, Season 12 will be filmed in......

Just got another tweet. Evidently he's eating at B&G Oysters right now!

Top Chef, Season 12 will be filmed in......

I just got a tweet about an hour ago from Hugh Acheson. He says (and sorry Linda, I am quoting directly!!)...

"Just landed in Beantown."

"Real" French Fries in Monmouth County?

Is that the former Salerno's?

Andrew Zimmern coming to the Count Basie Theater on August 1, 2014

I'm going because I find his perspective on food interesting. He's got an open mind, and he's able to articulate what the food tastes like to him.

He seems like a fun person, and I always enjoy his perspective on the food and the cultures he visits. So I'm not expecting him to eat anything, but talk about his experiences.

Andrew Zimmern coming to the Count Basie Theater on August 1, 2014

I always am looking for something different in food, and I have to admit to lovingly WATCHING (but not always convinced I'd actually try) Andrew Zimmern eating all those things he does!

He's coming to the Count Basie Theater, and tickets are on sale now. I've got mine!

My Aplogies, but I Need to Vent About America's Test Kitchen

Another great resource for learning techniques rather than blindly following recipes is Michael Ruhlman's "Twenty." In it, he goes through mastering 20 techniques on becoming a better home cook. Using those basics, you'll be able to cook anything!

Surviving a kitchen renovation (without gaining a hundred lbs and/or losing your mind)

Go into this whole process knowing that it WILL take longer than you think. Schedules get upset all the time. That is just the nature of renovation!

You can start preparing meals and freezing them now, for reheating later in the microwave. Even sauces that can be morphed into different dishes would be a good idea.