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sandylc's Profile

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chicken on a budget

My first thought is that you are in for a treat. Leg quarters are SO much juicier and tastier than BS breasts.

Grill, roast, braise, fry, confit...soups, stews, chili, pot pies, tacos, enchiladas...

The possibilities are endless.

Good luck to you -

about 23 hours ago
sandylc in Home Cooking

Does Lidia Bastianich Have A Tic?

Her accent has always puzzled me - she has lived in the US since she was twelve.

about 23 hours ago
sandylc in Food Media & News

My cooking disappointment

Any oregano?

about 23 hours ago
sandylc in Home Cooking

How to eat healthy as a picky adult

This puzzles me...in that sense, isn't a wheat berry also a seed, and therefore a fruit?

2 days ago
sandylc in Home Cooking

How to eat healthy as a picky adult

I agree. The OP is all grown up. Just eat the damn veggies. You an't learn to like them if you don't eat them.

Jan 26, 2015
sandylc in Home Cooking
1

In Memoriam: French Food at Home

abebooks has great prices...

Jan 24, 2015
sandylc in Food Media & News

Seperating frosting

We don't know what kind of buttercream the OP is making...French, Swiss, Italian, American...

The reference to "real" butter rings an alarm bell...

Jan 24, 2015
sandylc in Home Cooking

sweet potato puree

One of my best lunches at work recently was something I grabbed in desperation - a dab of homemade refried pintos and a lump of spicy sweet potato puree. It was so satisfying and actually decadent that I was surprised.

Jan 24, 2015
sandylc in Home Cooking

sweet potato puree

Sweet potato is one of those foods that will probably always taste better from the potato than from the can.

Jan 24, 2015
sandylc in Home Cooking

In Memoriam: French Food at Home

Scared me, too.

Jan 23, 2015
sandylc in Food Media & News

Saying "No" to oil in baked goods

Butter all the way. Oil adds nothing but artificial softness to baked goods, and often adds a nasty taste/smell.

Jan 22, 2015
sandylc in Home Cooking

What are you baking these days? Happy New Year January 2015 edition!

Yeah, it was back in the early eighties when Hyatt was truly an elegant place...

Jan 22, 2015
sandylc in Home Cooking

What are you baking these days? Happy New Year January 2015 edition!

Your plates are the same ones that one of the Hyatt hotels I worked at years ago had. Very pretty!

Nice roll, too...!

We also have a flour mill and love it silly.

Jan 22, 2015
sandylc in Home Cooking

What do you put in your chicken stock to make the most flavorful soup?

I put sweet potatoes in all sorts of soups - they add a lot. But I don't think they belong in stock. The lines are blurring between the two again here.

Jan 22, 2015
sandylc in Home Cooking

Can you eat raw Pillsbury biscuit dough?

But if it kills you, you won't comment about it either.

p.s. YUK

Jan 22, 2015
sandylc in General Topics

Great British Baking Show -- Desserts (spoilers)

Here in Minnesota, we save energy by setting our heat on 69 degrees in the winter. I think it also helps us to bear the cold when there is a little less difference between the inside and the outside. It would feel unbearable to set our A/C on 79 in the summer. Too hard for us to adjust winter-to-summer. Ha, we used to go to Florida every winter for a week, and we would be on the beach in our swimsuits, passing others in their sweatsuits.

Jan 20, 2015
sandylc in Food Media & News

What do you put in your chicken stock to make the most flavorful soup?

A building block as opposed to a finished product.

Jan 20, 2015
sandylc in Home Cooking

Signs that someone is a GOOD cook

Very well put. I have to agree with your ideas. There is a third kind of "scientist" that I despise; the one who says, "no, no, that cannot be true because we haven't proven it" - this isn't even a semblance of logic. As though we already know everything there is to know. Traditional ways are good; it's thinking that they are the ONLY ways that gets people into trouble.

Jan 20, 2015
sandylc in General Topics

Signs that someone is a GOOD cook

I recently switched to induction and none of my saucepans and stockpots worked on it, so I bought a set - my first one.

Got to keep my cast iron, thank goodness...

Jan 20, 2015
sandylc in General Topics
1

Signs that someone is a GOOD cook

I like! Leprosy of the mind is especially upsetting in politics.

Jan 20, 2015
sandylc in General Topics

What do you put in your chicken stock to make the most flavorful soup?

I just looked up stock in my Larousse Gastronomique.

Things just aren't so simple always, are they?

Their basic definition of the word "stock" is:

"A flavoured liquid base for making a sauce, stew, or braised dish."

They go on to explain that brown stocks are made from browned ingredients and white ones from unbrowned ones. Their stock recipes all contain more than one type of meat/poultry. For example, they say that white stock is made from white meat or poultry, veal bones, chicken carcasses, and aromatic vegetables.

They do say that, "in general, stocks are aromatic but not salty, since they have to remain unseasoned until the sauce is perfected."

And so on...then there are recipes, which all include multiple types of meats (except the vegetable stock, of course.)

Probably time to move on the Joy of Cooking for HOME stock-making research...!

Jan 20, 2015
sandylc in Home Cooking

What do you put in your chicken stock to make the most flavorful soup?

I am thinking of French, or western(?) stock. Asian stocks are an entirely different ball game!

Good catch.

Jan 20, 2015
sandylc in Home Cooking

Signs that someone is a GOOD cook

Someone who is fascinated by food, full of curiosity about it, has an open mind, and is willing to experiment.

Similar to a good scientist.

There are plenty of bad cooks and bad scientists - they often have in common a closed mind, which is death to creativity and discovery.

What do you put in your chicken stock to make the most flavorful soup?

There might need to be a distinction made here between stock and soup. Stock is a simple, unsalted flavor base to be used as an ingredient in other dishes, such as soups. I see some stock/soup hybridized versions here.

Washing Chicken Correctly Very Important

But washing a chicken doesn't get rid of potential salmonella, does it?

Jan 19, 2015
sandylc in General Topics

What are you baking these days? Happy New Year January 2015 edition!

Me, too. I keep eating butter and eating butter, but my butt doesn't fall off.

Washing Chicken Correctly Very Important

I open the meat package on a sheet pan and cut up the meat right on the packaging. It's a little less precise, but like you I've had food poisoning, so I never let raw meat or poultry ever touch a cutting board.

Jan 18, 2015
sandylc in General Topics

Washing Chicken Correctly Very Important

There are many threads here on Chowhound regarding the washing of chicken. Many participants do not find it necessary to wash chicken, and in fact think it's a bad idea for the same reasons you point out.

I therefore object, for one thing, to the automatic assumption that all cooks always wash chicken, hence the need to always do it "correctly."

Next, your statement regarding the presence of salmonella in ALL chicken is suspect. Here is just one link that disputes this idea:

http://www.nationalchickencouncil.org...

I have also read articles about how salmonella problems are more prevalent in the US than in other countries, so the whole "Chicken naturally contains Salmonella, and hen's ovaries carry Salmonella naturally" sort of gets shot down just on that.

Jan 18, 2015
sandylc in General Topics
1

Am I the only one who doesn't brunch?

The majority of the brunches in my area are menu-only. You'd have to search hard to find an old-style brunch buffet.

Jan 18, 2015
sandylc in General Topics

Am I the only one who doesn't brunch?

Thank hasn't happened in my neck of the woods - our puritanistic liquor laws might be preventing AYCD....

Jan 18, 2015
sandylc in General Topics