letsindulge's Profile

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Pork Loin with Cranberries and Orange

Haven't made this recipe, and not a fan of slow cookers but IMO I'd just be concerned that 4 hours would way overcook it. There's no marbling of fat in this cut that would keep in moist, and tender. It's considered a shallow braise and ATK is fairly reliable so let us know how it turned out. Pics too!

about 2 hours ago
letsindulge in Home Cooking

Undercooked Meatloaf - Help

Yes, of course. No problema. :)

2 days ago
letsindulge in Home Cooking

How Top Chef could be "fixed" - according to Grantland

Today I just happened to be discussing TC with a culinary friend of mine who hasn't kept up with the show and therefore didn't know the results of this most recent episode. I went on to explain that Mei was a former sous for Michael Voltaggio. IMO I think that having had worked with a former TC contestant has definite advantages. Even more so if they were a past winner. There really isn't a fix for that situation but I'm just merely chattering.

Feb 25, 2015
letsindulge in Food Media & News

What to do with Foie Gras?

I've used Epicurious' terrine preparation with great results. NY Day 2015 hubs and I indulged in beef tartare, and this terrine.

Feb 25, 2015
letsindulge in Home Cooking

Foodland vs Safeway in Honolulu

Remember to sign up for your kamaaina card at Foodland!

Feb 24, 2015
letsindulge in Hawaii

Do I need to blanch baby kale for this lasagna recipe?

Blanching in salted water helps to retain the green color, and reduces the bulk which is important when mixing with ricotta for instance. It also improves the texture by par-cooking.

Feb 24, 2015
letsindulge in Home Cooking

Cooking for a Very Hungry, Slightly Picky Crowd

Baked potato bar (gr. turkey taco filling, cheese, guacamole, sour cream, salsa) or pasta bar (bolognese, pesto Alfredo sauces). Economical, and filling.

Feb 23, 2015
letsindulge in Home Cooking

How to make peppermint cream brownies?

+1 with babette. Plus a drop of green food color if you like.

Feb 22, 2015
letsindulge in Home Cooking

Eggs and pan size

A larger pan is necessary in order to have room to gently push the set eggs to the middle while allowing the uncooked eggs to flow to the open surface to cook. Proper scrambled eggs are not truly scrambled, but more like softly set large curds.

Feb 21, 2015
letsindulge in Home Cooking

What to do with huge bag of frozen tiny shrimp?

Stir into your favorite jarred salsa and eat with tortilla chips. Enchiladas with jack cheese, and chile verde sauce. Mexican-style shrimp cocktail.

Feb 19, 2015
letsindulge in Home Cooking

Help doctoring "crab casserole" leftovers

Panini. I'd add minced celery, and red bells to the mix.

Feb 19, 2015
letsindulge in Home Cooking

Flavorless chicken breasts

Try butterflying the breast to make a cutlet. The brine/marinade should penetrate the thinner cut. Also a sprinkle of a bold rub prior to searing will boost flavor.

Feb 19, 2015
letsindulge in Home Cooking

Homemade chicken soup question

Start with whole raw chicken and butcher out the breast then use remaining for making the stock base. From that point on I'll either roast the breast and shred, or dice for soup, or add raw breast to the strained stock to cook through then dice, or shred. Save, and freeze the carcasses from home roasted, or store bought until you have time to make stock. It's most delicious.

Feb 17, 2015
letsindulge in Home Cooking

Fried chicken problem: Bad meat or bad cooking?

First off they need to change out the frying oil, but I'm guessing that the tough meat was either due to improper storage where parts of the chicken were exposed therefore dried out prior to coating, and frying, simply overcooking, or last but not least freezer burnt chicken. Ugh, all unacceptable.

Feb 15, 2015
letsindulge in General Topics
1

one cup blender -- what to buy?

Both KA and Cuisinart make a miniprep but it's 16 oz. Capacity. Love mine.

Feb 11, 2015
letsindulge in Cookware

Can I stuff a chicken with garlic and herbs, truss and refrigerate for six hrs. before cooking?

The problem applies if the stuffing is warm such as when you add sauteed aromatics to bread stuffing (think Thanksgiving turkey) and pack into cavity of bird.

Feb 09, 2015
letsindulge in Home Cooking

Multi-batch steak searing without burning fond for pan sauce?

Multiple pans.

Feb 06, 2015
letsindulge in Home Cooking

What should I do with challah dough that isn't rising?

Read again. "Can I make something thing else with it"?

Feb 06, 2015
letsindulge in Home Cooking

What should I do with challah dough that isn't rising?

It's a given that the reaction of yeast (the leavener) to hot oil would create puff.

Feb 06, 2015
letsindulge in Home Cooking

use for trimmings from baby back ribs?

Brown then use them to make your Sunday gravy, red pasta sauce. Delicious with diced cherry peppers, and capers.

Cupcake secrets

Don't use stone cold ingredients. Allow short time to remove the chill.

Feb 06, 2015
letsindulge in Home Cooking

What should I do with challah dough that isn't rising?

I would try to deep fry them like zepoles (doughnuts). Hopefully they might puff enough from the hot oil.

Feb 06, 2015
letsindulge in Home Cooking

What should I do with challah dough that isn't rising?

Try covering the bowl with Saran wrap, then warm towel zapped in the microwave. I'm thinking that your kitchen might be too cool? Or turn your oven on for a few minutes, let cool for a few minutes then place the dough in there.

Feb 06, 2015
letsindulge in Home Cooking

Can lemon zest be substituted for lemon juice?

Are you able to have lime? Zest has the essence but not the acidity. It also depends on the recipe I suppose.

Feb 05, 2015
letsindulge in Home Cooking

Make my edamame more exciting!

A restaurant I frequent tossses the pods with sesame oil, and sea salt then grills them. Easily reproduced on a BBQ grill (charcoal, or gas), or broiled in the oven.

Feb 04, 2015
letsindulge in Home Cooking

substitution advice on this please

Even in your original post it intrigued me to want to make it. The lamb, and amaretti are the key ingredients. IMO subbing filet or tenderloin (expensive as well) would ruin it. More budget friendly would be boneless short rib, or chuck. Good luck.

Feb 02, 2015
letsindulge in Home Cooking

Is it okay to...

Restaurant with tasting menu, no but anyplace else sure thing. I paid for it, if I wanted to dab it behind my ears I will. I guess I'm at a place in life where I believe I know better and won't sweat over what others might gasp at. Gauche is different then being uptight.

barberries substitutes

Are the barberries used in cooking the recipe, or as a garnish? If the latter you can sub in sumac which has a similar tart/sweet taste.

Jan 27, 2015
letsindulge in Home Cooking

How do korean fried chicken places get their chicken to have that "ballooned" look?

It's a batter that's double deep-fried.

Jan 23, 2015
letsindulge in Home Cooking

Have leftover roast chicken and sourcream in the fridge.....

Tostadas or burritos ( tostadas or flour tortillas, refried beans, shredded lettuce, diced tomato or salsa), enchiladas suizas (corn tortillas, monterey jack, or swiss cheese, green chile sauce.

Jan 21, 2015
letsindulge in Home Cooking