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What are you baking these days? December 2014 edition, part two!

Sons are the best. Ours is finally living within 20 miles of us. Happy.

1 day ago
sandylc in Home Cooking
1

Christmas Dinner: in charge of turkey and ham and mashed potato -- but traveling 5 hours to get there, arriving just 2 hours before scheduled dinner time

On a side note, adding liquid doesn't make mashed potatoes gluey, it's excessive stirring that makes them that way. I'd make them a bit runnier than you think you should right from the start so the starch can absorb the liquid without turning your potatoes into concrete.

Help with homemade pizza

Ah, I didn't think of that - good thought.

The pre-shredded stuff is terrible - it has an anti-clumping ingredient that is usually some sort of starch, which I assume will brown faster.

I have found that 1/2-inch cubes of good whole-milk mozzarella work better than shredded.

2 days ago
sandylc in Home Cooking

My family situation/pink pork

I have to point these things out:

1. Medical schools teach very little in the area of health and nutrition.

2. There is nothing wrong with consuming saturated fat.

2 days ago
sandylc in Not About Food
1

Christmas Dinner: in charge of turkey and ham and mashed potato -- but traveling 5 hours to get there, arriving just 2 hours before scheduled dinner time

Your meats need to be cooked until done, then thoroughly chilled for several hours in the refrigerator, then transported in iced coolers.

Period.

2014 in the kitchen: What were the best new things you made?

I would add mushrooms if I was removing the sausage.

2 days ago
sandylc in Home Cooking
1

Help with homemade pizza

My crust and cheese get done just fine without any antics.

You need to be sure your stone is at the lowest point in the oven and is preheated for ONE HOUR.

Funny, I've seen some discussions on the internet about how the cheese doesn't get bubbly before the crust is brown.

Ovens, methods, and perceptions must REALLY vary...

EDIT: Oh, oh, oh!! I was once railroaded into attending one of those silly Pampered Chef parties, and they showed how to make pizza with their baking stone. The room-temperature stone was on the counter and they placed purchased bread dough on it and used their little roller thingy to spread it around on the stone, then they topped it and put it into the oven. Never seen a worse waste/application of a baking stone in my life.

2 days ago
sandylc in Home Cooking

Do Local Chefs Read Chowhound?

Anyone have a feel for this? I was just reading the Spoon and Stable thread and wondering if Chef Gavin Kaysen would ever read the comments about his restaurant - I find myself wondering this sort of thing fairly often. You have to take Yelp! and urbanspoon with a large boulder of salt, but I like to think that the comments here are a little more thoughtful, and potentially of at least some use to owners and chefs.

Anyone out there have first-hand knowledge of this?

My family situation/pink pork

I thoroughly commiserate with you on this. I would have felt testy about it, too. And I would have reacted the same as you by walking away for a few.

Afterward (like several hours) I probably would have hoped that I didn't appear to be sulking when I came back.

Dec 16, 2014
sandylc in Not About Food

My family situation/pink pork

Great info.

Regarding this, "might potentially see clear juices at 150 to 160°F and this is not safe."

I thought that if a temp of 145 degrees was maintained for a minimum of three minutes, that this would kill the salmonella - ?!?!

Not that I want my chicken cooked only to 145 at all, but just questioning the statement.

Dec 16, 2014
sandylc in Not About Food

Errors in the Best of 2014 Nominees

Haute Rabbit Eatery.

Christmas Baking 2014

Already made:
gingersnaps
almond-hazelnut biscotti
spritz
chocolate-pecan thumbprints
caramels (if they worked - they look a little grainy while cooling)
coconut macaroons

On the list:
cherry ribbons
peppernuts
toasted coconut planks
peanut brittle
browned butter pecan shortbread
lebkuchen
almond butter crunch
rainbow venetions
caprilou

It's sort of like a marathon; you put them in order of interest/importance, then start at the top and see how far I get...

Chowhound's Best Restaurants of 2014: Vote Today!

The Rabbit's Farmer? I think you might mean The Bachelor Farmer?

And Barbette, not Barbetter...

Dec 12, 2014
sandylc in Features

Oysters

Wow, you're a bundle of joy.

Dec 10, 2014
sandylc in General Topics

Christmas Baking 2014

Tins.

Dec 10, 2014
sandylc in Home Cooking

Oysters

My query is not about whether people LIKE oysters, it is about how their taste can be described; we found it difficult to do so, so I wondered if others could come up with a description.

Dec 10, 2014
sandylc in General Topics

Oysters

I did that. Meh.

Dec 10, 2014
sandylc in General Topics

Oysters

Yes, I have. I've never really been interested in trying them, but a few years ago when I had the opportunity to have very good ones, I gave it a go.

Dec 10, 2014
sandylc in General Topics

Oysters

My husband and I are discussing what an oyster tastes like. We haven't come up with much - his best attempt was more of a textural description than a taste one.

Anyone out there who can tell me what an oyster tastes like?

Dec 09, 2014
sandylc in General Topics

Need a VANILLA cookie recipe

What if you made a cookie with both vanilla and artificial vanilla, and then used more flavors that might enhance the vanilla, such as brown sugar, browned butter, dark rum, etc.

Dec 09, 2014
sandylc in Home Cooking

I'd like to, but I've never tried homemade . . .

Sound great!

Dec 08, 2014
sandylc in General Topics

I'd like to, but I've never tried homemade . . .

I've never heard of green tomato salsa! Tell me more...

Dec 08, 2014
sandylc in General Topics

What are you baking these days? December 2014 edition! [old]

That was a huge, groundbreaking book in its day. I loved it! Have to get that out and read it...

Dec 06, 2014
sandylc in Home Cooking

I'd like to, but I've never tried homemade . . .

Are you sure that you haven't gotten parasites?

Dec 05, 2014
sandylc in General Topics

I'd like to, but I've never tried homemade . . .

!!!!!

Dec 04, 2014
sandylc in General Topics
1

Au gratin potatoes again - what cheese?

Gruyere is anything but bland! It is deep, rich, pungent, and nutty...

Dec 04, 2014
sandylc in Home Cooking
1

Au gratin potatoes again - what cheese?

If you have a Trader Joe's nearby, you will find more reasonably priced Gruyere there.

DEVILED EGGS! Home Cooking Dish of the Month (December 2014)

My family recipe is pretty unique. It includes S&P, mayo, Dijon, and......SUGAR! They're amazing and ruin all other DEs for me.

Dec 04, 2014
sandylc in Home Cooking

Stick a fork in Nye's

Minneapolis never met a wonderful old building that it didn't want to tear down. Maybe the historic thing will save it. I agree that it's a landmark and a wonderful part of local heritage, even though the food is overrated and overpriced.

Dec 04, 2014
sandylc in Minneapolis-St. Paul

I'd like to, but I've never tried homemade . . .

You might like eggnog if you made it fresh yourself. I cannot STAND that horrible purchased eggnog. Homemade is kind of like melted ice cream - really delicious.

Dec 04, 2014
sandylc in General Topics