gildeddawn's Profile

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Minestrone Soup

Just be careful not to use a recipe with lots of tomatoes/tomato sauce. While those are great, they're not going to help your heartburn.

Dec 19, 2014
gildeddawn in Home Cooking

Pork Braised In Milk?

I feel like it's kind of an over-rated technique. It's fine, but there are better things to do with a shoulder, as far as I'm concerned.

Dec 13, 2014
gildeddawn in Home Cooking

Dungeons & Dragons food theme/RPG session menu/food for geeks :)

In the first Dragonlance book - heavily related to D&D - there's a character named Otik, who owns a tavern, and always makes Otik's Spicy Potatoes. I'd recommend that, and anyone who gets the reference will be amused.

Here are a bunch of recipes from a Facebook group who had a cookoff with that theme: http://dragonlancenexus.com/recipe/ot...

Dec 05, 2014
gildeddawn in General Topics

Little Szechuan (St. Paul)

Well, now that it's hot pot, I'm not sure that would be particularly useful. Or did you mean St. Paul as it was before with West End now?

Best Flour for Parker House Rolls, Other Ingrediants

Regular AP flour is the way to go to get the softer texture you want in Parker House rolls. That's also what the potato flakes will do. For even softer rolls, also replace 1/2 cup of flour with dry milk. My Parker House recipe does not have an egg, but I think it would probably be nice in there. It should be enriched dough, though - meaning some butter. I also like using honey instead of sugar, which gives the dough more flavor. (You'll have to add a little extra flour to compensate for the moisture in the honey, though.)

Nov 25, 2014
gildeddawn in Home Cooking

Thanksgiving Restaurants

Well, Manny's steakhouse certainly has some pricey lobster, and they're open on Thanksgiving. I can't vouch for it myself, but I've heard good things.

Ohiyou from Kyoto! (Quick question)

There's a good Indian place called Kerala not too far from Shiyakushomae station on the Tozai line. We enjoyed it as our break from Japanese when we visited.

Nov 18, 2014
gildeddawn in Japan

Gingersnap crust for pumpkin pie?

Just make sure you bake it before you add the filling, and it won't get soggy. You might want to cut a little sugar from the custard, also.

Nov 18, 2014
gildeddawn in Home Cooking

Cooking from: The New Midwestern Table by Amy Thielen

I'm thinking of making the roast duck over wild rice for a holiday meal. Has anyone tried it?

Nov 17, 2014
gildeddawn in Home Cooking

Christmas Dinner: Adults-Individual Beef Wellingtons; Kids-???

I'd say make some appealing sides for everyone so you're covered just in case, make the Wellingtons for the kids, too, and give it a shot. Maybe they'll really love them. They're not a particularly challenging dish for the eater, and it'll be good exposure for them.

mexican restaurant on west seventh in st. paul

What's it like as far as service and decor? Sit-down? Counter? Nice inside or more of a hole-in-the-wall?

WA Frost

I feel like I'm a broken record about Frost on this board, but I've always had good experiences there. We last went in June and thought it was pretty nice. Not as interesting as some other times, but still good. But we also went in, I think, February, and it was top notch. Not super innovative, I'll grant you that, but good quality, well composed plates, and great service. I do admit to being fond of the atmosphere, so to each his own on that one.

Gifts for a timid cook

Could you buy her a really great cookbook you know she doesn't have? If you were to get an Indian, Chinese, Mexican, or other "ethnic" cookbook, you could package it with key spices or ingredients she might not already have, to give her a head start.

Nov 06, 2014
gildeddawn in Cookware

Sarmas Today at the Croatian Hall

For those of us unfamiliar - what are they, and why are they exciting?

Best Packaged Local Bacon in TC

I don't know, but sometimes the shelf tags at Kowalski's list the sources of their private label stuff. (It's true of the "regular" cheese - not in the fancy cheese section, just over with the other dairy - which comes from Shullsburg Creamery in Wisconsin.)

Bitter Chili

Salt or fat/creaminess generally cut bitter, but it could be tricky adding too much of those. Can you thin out the base with more of whatever you used to create it? (Tomato sauce, etc.) You'll probably have to add spices, as well, but you might save it.

Oct 08, 2014
gildeddawn in Home Cooking

pumpkin pie recipe

I, too, like the can recipe - but substitute sweetened condensed milk for evaporated - makes it really rich and silky.

Oct 06, 2014
gildeddawn in Home Cooking

good tasting frozen berries and rhubarb

Trader Joe's has good jarred Montmorency cherries, for what it's worth. Sure, they're not frozen, but they make great pie filling. (They're jarred in juice, not that icky gel stuff.)

Pork cuts to replace brisket?

Do they not eat red meat, or do they not eat beef? "Red meat" usually means any meat that's not birds or fish - including pork. If they're ok with pork, I'd recommend shoulder. If they're not, you might want to choose a different recipe, rather than attempting the substitute.

Oct 02, 2014
gildeddawn in Home Cooking

I only have salted butter. is that a problem?

No. I always use salted butter in addition to the salt in baking recipes, and it's delicious. People always wonder what my secret is.

Sep 20, 2014
gildeddawn in Home Cooking

Ice cream maker: KA atttachment vs. ICE-21 vs. ICE-30

I haven't had trouble with it falling off while the machine's running, but the little plastic part you push onto the head of the mixer to set up the attachment does tend to fall off when you're done churning (usually landing in the ice cream). That being said, I wouldn't really call it a problem, just a slight annoyance.

Also, re: the ice cream book conversation below, I LOVE Jeni's base recipe, and use it all the time.

Sep 11, 2014
gildeddawn in Cookware

Ice cream maker: KA atttachment vs. ICE-21 vs. ICE-30

When I make ice cream in the attachment, it only takes 10 minutes to harden to the consistency needed to then put in the freezer to finish. The manual says 20, but it's always been about half the time for me. Also, it doesn't seem to be working all that hard during that time. Certainly not as hard as when I knead bread dough in it.

I definitely bought it to save space, and because I always keep the freezer bowl in the freezer, it does. I stick other freezer items in the bowl (wrapped, of course), while it's in there, and find I don't miss the freezer space much. (But I'm not the type to keep the freezer crammed full, either.)

Sep 10, 2014
gildeddawn in Cookware

Ice cream maker: KA atttachment vs. ICE-21 vs. ICE-30

I've had great luck with with my KA ice cream maker attachment, for what it's worth.

Sep 09, 2014
gildeddawn in Cookware

2014 State Fair Food -- report the hits and misses!

Izzy's has the mini donut ice cream flavor on offer in the St. Paul store right now, according to the their website. Could be they're just using up fair leftovers, but it looks like it's possible it'll become a shop flavor.

Going to Origami - what non-sushi item is best?

Looks like it's only on the lunch menu - sorry about that! But they might make it for you at dinner if you asked politely.

Best Indian/South Asian in the Twin Cities: Please Nominate

Copper Pot in downtown Minneapolis is one to add. They have strong, fresh spices and a very distinct difference between spice blends in their curries (and other dishes). It's also the only place I've been where I've had whole fresh curry leaves in a dish.

I like Gandhi Mahal, as well.

Update to Italian restaurants in Twin Cities

I have to say that, while the vibe at Carmelo's might fit (in that it's quiet and old-school), the food is definitely adequate at best, and the service can leave a lot to be desired. Also, I don't know that I'd call it romantic.

To the OP - I think you can do better with some of the other suggestions on this list. I'd tell you to go to Broder's, as someone else did, but I'm guessing you don't want to wait an hour for a table, and it's almost always something along those lines there (they have a no reservations policy). Incredible food, though.

Going to Origami - what non-sushi item is best?

I love their donburi - I usually get oyako-don, and have always really enjoyed it. Perfect comfort food.

Carrot Cake: Who has a good one to buy?

It may be too late, but I thought Cafe Latte's was only ok - also, they don't always have it. (In fact, they rarely do.)

Trader Joe's YAY/MEH/NAY - August 2014 [OLD]

Yeah, agreed - the taste of stevia is just...terrible. I bought the powdered stuff from TJ's once, actually, a million years ago, and returned it because it was just so gross. So, that's a retroactive nay, too.

Aug 04, 2014
gildeddawn in Chains