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What I do NOT want in a Cookbook

Pioneer Woman.

Dec 20, 2013
eperdu in Home Cooking
5

Why do my slow cooker recipes always taste bad?

I always use garlic in mine but do the microwave trick so it essentially cooks it before it goes in. I don't have sweet garlic flavored food.

Dec 16, 2013
eperdu in Home Cooking

Why do my slow cooker recipes always taste bad?

I also think that "slow cooker" has become synonymous with "dump & go" which is NEVER a good idea.

Cooks Illustrated/ATK have you do some prep prior to placing items into the slow cooker like mixing spices, tomato paste, and onions together and microwaving for 5+ minutes to soften and meld those flavors together BEFORE placing them into the cooker. It really helps develop the flavor base.

Also, overcooking is problematic with slow cookers. Chicken, even in a slow cooker shouldn't cook for 8+ hours. It just kills it.

Dec 16, 2013
eperdu in Home Cooking

What cookbooks have you bought recently, or are you lusting after? December 2013 edition! [to 12/31/13]

Oh it was lovely and would be a great hors d'oeuvre, but this was smack dab in the middle of a meal. It wasn't a palate cleanser either. :)

Dec 16, 2013
eperdu in Home Cooking
1

What cookbooks have you bought recently, or are you lusting after? December 2013 edition! [to 12/31/13]

I acquired All About Braising, accidentally. It's something I've looked at and wanted to own but acquiring it this way was not my plan!

I had checked out AAB from the library (again) and the dog decided to chew on it so he ate the corner off and ripped out some of the appendix. Oops.

Sooo, after a very interesting discussion with the librarian I bought my now dog-chewed copy of AAB.

I have plenty of books I want to buy right now but I have too many that I don't cook from now so I'm trying to behave.

Dec 16, 2013
eperdu in Home Cooking

What cookbooks have you bought recently, or are you lusting after? December 2013 edition! [to 12/31/13]

Whenever I see Manresa I have to giggle .. we went there and one course was radishes pulled from Kinch's garden, cleaned off but nothing trimmed off and heavily salted. That was the course. We joke about it now. It tasted great but really not my idea of an entire course when doing a tasting menu. ;)

Dec 16, 2013
eperdu in Home Cooking

Homemade Low Carb Food Gifts

On the frico topic .. to make a lot, easily, use a non-stick muffin tin. Heat your oven to 350 and put the shredded cheese into the bottom and heat until golden and bubbly.

I used mini muffin tins and the trick is not to fill the bottom with cheese but leave it sort of gappy/airy, I use about a teaspoon of cheese. I also put a little sprinkle of salt on top. Smoked salt would be awesome.

Anyway, it's not too long in the oven and you can make a few dozen at a time. :)

Nov 13, 2013
eperdu in Home Cooking

What cookbooks have you bought recently, or are you lusting after? November 2013 edition! [through 11/30/13]

The photos are dated which is a bit disappointing but good photography isn't cheap. I don't honestly know what was updated in this version over the previous. But it is a good reference and one I'm pleased to now own.

Nov 13, 2013
eperdu in Home Cooking

Your BEST sloppy Joe recipe please!

I haven't had a sloppy joe in years .. growing up in MN, the common thing to do was add a can of Campbells Gumbo soup to the sloppy joe mix. It was tasty (that I recall) but would not win any awards!

Nov 11, 2013
eperdu in Home Cooking

Evaporated Milk - how do you use it?

I grew up drinking EM as hot chocolate. My Mom always called it "oakie" hot chocolate. It's basically a can of EM, a can of water (or less if you want it richer tasting) and then sugar, cocoa powder, a pinch of salt, and vanilla. I normally use the hot cocoa recipe on the Hershey box.

I only use EM for that. :)

Nov 11, 2013
eperdu in Home Cooking

What cookbooks have you bought recently, or are you lusting after? November 2013 edition! [through 11/30/13]

My library has a ton of cookbooks in Kindle format, so I usually check out my cookbooks digitally and that helps me decide if I want to buy them (in any format).

If you have an eink kindle, the cookbooks won't look so great because they do have pictures. If you've got a Kindle reading app on your tablet or a Kindle tablet, you'll be good to go.

Nov 11, 2013
eperdu in Home Cooking

What cookbooks have you bought recently, or are you lusting after? November 2013 edition! [through 11/30/13]

I have to say .. I did purchase the Kindle edition of Jacque Pepin's "New Complete Techniques" (see above). I'm incredibly picky about my Kindle cookbooks. I find most publishers just too lazy to do them well.

I'm thrilled with this book! The main table of contents is a single link per segment of the book (Intro, Equipment, Basics, etc) and then when you navigate to each section, it has a table of contents of its own. It is fully indexed and linked as well.

Nov 11, 2013
eperdu in Home Cooking

"If it's not Stove Top, it's not Thanksgiving!"

Certainly it's how you make it, you can say that of anything. I'm just giving you my experience of many stuffings I've had that were squishy. Most of my relatives from MN make hideous wet, squishy stuffy and it's horrible. I find that stove top is drier and holds its texture (though it can get sandy if mixed too much). I think it's because the bread is so dried out and tight.

I don't buy stove top and I don't make it in my own home but I am certainly aware of its popularity, know why it's popular, and don't mind the flavor.

This easily falls into the "to each his own" category. :)

Nov 11, 2013
eperdu in General Topics

What cookbooks have you bought recently, or are you lusting after? November 2013 edition! [through 11/30/13]

In last month's thread someone mentioned Jacque Pepin's New Complete Techniques book. I borrowed it from the library and it looks to be a great resource. While cruising around Amazon, I saw that the Kindle edition was only $3.82!

http://smile.amazon.com/Jacques-Pépin-New-Complete-Techniques-ebook/dp/B009XNXSJA/

Edited to add: Essential Pepin Desserts (a whopping 700+ pages!) is also $3.82:

http://smile.amazon.com/Essential-Pep...

(the link is for Amazon's new Smile program, so please feel free to swap out www for smile if you'd like. I use the smile link to encourage people to let Amazon donate money to their favorite charity. I receive nothing from the link and neither does my charity. It only works if YOU sign on your account with your charity of choice)

Nov 11, 2013
eperdu in Home Cooking

"If it's not Stove Top, it's not Thanksgiving!"

My family prefers it because it is a dry stuffing. We east the cornbread one, not the chicken/turkey flavor. I actually like it as well even though I've made some fabulous homemade ones. I use real butter to make mine.

A lot of stuffing/dressing can be very wet and squishy, which is disgusting to most of my family.

Nov 11, 2013
eperdu in General Topics

What cookbooks have you bought recently, or are you lusting after? November 2013 edition! [through 11/30/13]

Not all publishers put in navigational table of contents in their books. It's obnoxious. Amazon has a 7 day return policies on ebooks. If you buy one and determine the quality isn't acceptable, go to Manage Your Kindle on your Amazon account and you can return the book for refund. The return reason should be about the content errors. I also write a review for the book indicating specifically that the Kindle version is lacking features/formatting. :)

Nov 10, 2013
eperdu in Home Cooking
1

What cookbooks have you bought recently, or are you lusting after? November 2013 edition! [through 11/30/13]

I recently bought Mr. Sunday's Soups for myself. I haven't tried any of the recipes yet but they all sound delicious.

Nov 10, 2013
eperdu in Home Cooking

Roasting a Chicken - am I doing too much?

Milk has lactic acid which is a tenderizer as Dirtywextraolives indicates. I don't believe anything other than milk would function the same as this does.

Nov 03, 2013
eperdu in Home Cooking

Roasting a Chicken - am I doing too much?

I suppose it depends where you live. I can leave my house, drive to Costco, park, get in, grab a chicken and check out in 20 minutes. :)

Nov 03, 2013
eperdu in Home Cooking

Roasting a Chicken - am I doing too much?

Speaking of roasted chicken ... has anybody tried this:

http://www.thekitchn.com/jamie-oliver...

Nov 03, 2013
eperdu in Home Cooking

Your Thanksgiving 2013 Menus

Worse would be my future MIL who makes her gravy with turkey drippings and cream of mushroom soup. She is very proud of that gravy ...

Nov 03, 2013
eperdu in Home Cooking

Roasting a Chicken - am I doing too much?

Of all the rotisserie chickens, Costco is my favorite. It is heavily injected and flavored but it is good (to us). It's a great grab-n-go meal for us because I can just run into Costco and grab it and head home. It's cheaper than buying a whole chicken and baking it myself as well. But yeah .. super injected and wet. :)

Nov 03, 2013
eperdu in Home Cooking

Roasting a Chicken - am I doing too much?

Thanks to this thread and the link to the Serious Eats article posted, I spatchcocked my first chicken last night! I followed Kenji's (from Serious Eats) for the chicken and it turned out beautifully.

I think the thing to remember is that so many of us are used to overcooked chicken that when we see a moist and properly prepared one our eyes say, 'eeeh! It's not done yet! It's too wet! It's still pinkish!' I know that last night I struggled with that myself because the temperatures were correct on the bird (150 breast and 170 thigh) when I took it out of the oven and I let it rest for 10 minutes. It was DONE but it just didn't LOOK done because I'm used to very white and very dry chicken. :)

My boyfriends Mom will cook a Costco rotisserie chicken for an additional half hour after she gets it home because it is moist and she thinks it's never cooked enough. Yikes.

Nov 03, 2013
eperdu in Home Cooking

Your Thanksgiving Dressing/Stuffing?

I do something similar but add diced apricots to it. It gives it a little sweetness.

Nov 03, 2013
eperdu in Home Cooking

Wolfgang Puck Pressure Oven

I like his products, in general. I would recommend if you buy one get it from HSN and try it out a lot in the first 30 days. If it doesn't do what you want or perform how you want--return it. They have a great return policy.

Now, the market this product is aimed at is NOT usually a chowhound. It is for the person who is willing to accept that the bottom of the chicken isn't browned but wants something fast to make dinner.

The same people who think they can get a rotisserie chicken out of a crock-pot and are happy with the results. :)

Oct 13, 2013
eperdu in Cookware

Help! Why do my potatoes stay hard ( RAW ) in the slow cooker / crock pot?

Cook's Illustrated/ATK has you chunk up the potatoes and place them in a foil packet on top of the food you are cooking. Perhaps the method on top would be something to try. I cannot imagine though why they aren't cooking the first place. I'd try red's quartered and placed in a foil pack. :)

Oct 12, 2013
eperdu in Home Cooking

Is the Ninja really as good as a Vita-Mix? I shopping...

I've never used a Ninja but wanted to throw my two cents in on a VM. I've had one for years. It's a tank. But, it is overkill for most of my needs. At one point I was eating raw and it was a godsend. Now? I only use it every 6 months or so. I have a generic blender that gets more use for the every day stuff. I don't regret owning it but it doesn't get used much. It's good you read through everything and decided the Ninja would be better---you are probably a blender user like I am that just doesn't NEED the amazing talent that a VM has.

That said, you'd have to pry it out of my cold dead fingers. ;)

Oct 12, 2013
eperdu in Cookware
1

What's for Dinner #248 - Falling Leaves Edition through October 11, 2013

It was good and certainly worth making. It hit the spot. Yesterday I re-heated it for lunch and smothered it in more cheese and sour cream. ;)

Oct 11, 2013
eperdu in Home Cooking

What's for Dinner #248 - Falling Leaves Edition through October 11, 2013

The bake was super simple. I used ham, blanched broccoli (~2 min), seasoning, shredded cheese, and 10 eggs beaten.

I like protein heavy dishes so I used a lot of ham. I used two crowns of broccoli, 8oz of cheese, and 2 green onions. I sprinkled it with a little bit of salt, pepper, and dried garlic. The original recipe is a little different but gives the specifics if you want it.

Personally, I think it was missing cream. As I was told "it was like an omelet" which means more than just how it tastes but the texture. There was nothing holding the eggs together. It was essentially eggs cooked in a pan.

That said, it's great! I used cheddar on accident but the recipe calls for mozzarella. I'd like to try a smoked cheddar or a mozzarella and smoked gouda sometime. I would add a little bit of cream next time too to give it a little body.

The original recipe is here: http://www.kalynskitchen.com/2013/01/...

Oct 11, 2013
eperdu in Home Cooking
1

What's for Dinner #248 - Falling Leaves Edition through October 11, 2013

Last night was a simple ham, broccoli, cheese, and egg bake. Nothing fancy but it was tasty and makes for great leftovers. The boyfriend indicated that he didn't might quiche for dinner so I made this sorta-quiche. He said, "it takes like an omelet." Err, yeah, it does ... it's basically the same thing only baked. :)

Tonight I'm quickly pan frying a flat iron steak with some basic seasonings and roasting a pan of red potatoes and onions with thyme. Simple but tasty.

I've got chili and lasagna on tap for the next couple days.

Oct 10, 2013
eperdu in Home Cooking