letsindulge's Profile

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Onion and Garlic Powder Question

Powdered garlic/onion dissolves almost instantly when incorporated into any dish, hot or cold and will not affect the texture to whatever food it has been added to. Granulated garlic/onion takes a few minutes to become incorporated and may leave a gritty residue if not completely dissolved. I always buy granulated and use my spice grinder to convert to powder when needed.

about 7 hours ago
letsindulge in General Topics

bbq menu

Burgers with various accoutrement, potato or macaroni salad, bbq baked beans, watermelon.

What's for dinner #360: Time to shake off the dross and get busy.

"All she does is beach, beach, beach". Lingered at the beach too long so rather then a lamb braise, it became grilled boneless leg of lamb with blistered bells, and eggplant. Rosemary, garlic, and lemon zest were applied 90 minutes prior to grilling. Plenty of time to make a tzatziki.

Help with braised lamb ideas

Reporting back. Lol, I'm eating crow, rather a "hunk of grilled meat". Lingered at the beach too long so in order to get dinner on the table at an acceptable hour I went the grilled route. Simply drizzled with EVOO, then smeared with chopped rosemary, minced garlic and lemon zest. Peppers, and eggplant were tossed with walnut oil, and balsamic reduction then thrown on the grill to blistered crunchiness. Pita bread, and tzatziki made for a utensil-free meal.

1 day ago
letsindulge in Home Cooking

How do you pronounce "berebere" and what is it used for?

Berbere - behr-behr-EE

Think of it as Ethiopian chili powder. Common uses are a dry rub for meats, a seasoning for stews, lentils and grains, and a tableside condiment. Additionally delicious as a steak rub, in meatballs and meatloaf, or as rub for roasted chicken.

Apr 17, 2015
letsindulge in General Topics

How To Become Gluten Intolerant

No offense but ROFL. Thanks and TGIF.

Apr 17, 2015
letsindulge in Food Media & News

Help with braised lamb ideas

Thanks for the recipe. Braised lettuce is unknown territory for me. Would the recipe suffer by omitting it? No offense intended but could you describe to me what it lends to the dish? Appreciate your response.

Apr 16, 2015
letsindulge in Home Cooking

Hot Crab Dip

Crab dip makes me think of either Southern, or California cuisine.

Apr 16, 2015
letsindulge in Home Cooking

Hot Crab Dip

Personally I would not repeat crab in the entree.

To decide on your entree you should first determine how much time, and effort you want/need to put forth, take into account # of guest, the type of gathering (casual, formal, self-serve, plated, sit-down), and budget. With these answers you'll get informed responses.

Apr 15, 2015
letsindulge in Home Cooking

How Do I Thicken Buffalo Wing Sauce?

Maybe they start with a beurre manie, or pseudo-roux before adding hot sauce to desired consistency?

Apr 13, 2015
letsindulge in Home Cooking

What are dried steam fried noodles for?

Chow mein, lo mein, or as a bed for stir-fry.

Apr 13, 2015
letsindulge in Home Cooking

Girls lunch pre-Union Square shopping [San Francisco]

I like Annabelle's Bar & Bistro on 4th. Great bar, and good solid food. Just around the corner from Westfield Centre. BART accessible. It's snazzy.

Frozen cod fillets from Costco...any suggestions?

Tonight's dinner, Bouillabaisse-style fish stew.

Apr 12, 2015
letsindulge in Home Cooking

What's for Dinner #359 - the April Showers Edition [through April 15, 2015]

Honestly bouillabaisse-style with bacon, potatoes, and no shellfish. ;)

Apr 12, 2015
letsindulge in Home Cooking

What's for Dinner #359 - the April Showers Edition [through April 15, 2015]

Gorgeously warm day in NorCal. I was lured by the large filets of fresh cod at Costco today and immediately thought of tacos, and bouillabaisse. Purchased the fennel from the Milk Pail along with the herbed cheese spread. Light, yet satifying Sunday dinner paired with house pinot gris.

Help with braised lamb ideas

Thanks for the souvlaki suggestion. I usually make it with chicken. The "hunk of meat" is certainly a time saver and quite versatile in it's applicability. Just feeling crotchety about meat lately. Lol.

Apr 12, 2015
letsindulge in Home Cooking

Help with braised lamb ideas

Mom's cooking cannot be replicated, or forgotten. Dual purpose recipes are great. Thanks.

Apr 12, 2015
letsindulge in Home Cooking

Help with braised lamb ideas

WOW...the list of accoutrements is dazzling. BACON?! I adore MG mango chutney, chopped peanuts, and coconut. I enjoyed a version of this dish at a friends dinner party. She is from the UK. Thanks.

Apr 12, 2015
letsindulge in Home Cooking

Help with braised lamb ideas

This dish is new to me so had to Google it. In agreement with you that shanks would be preferable.

Apr 11, 2015
letsindulge in Home Cooking

Help with braised lamb ideas

I adore yoghurt-based sauces. Tzatziki, raita, maast-o khiar. Thanks.

Apr 11, 2015
letsindulge in Home Cooking

Help with braised lamb ideas

Still a hunk of meat but I'm liking the direction of Indian. Thanks.

http://www.foodandwine.com/recipes/ta...

Apr 11, 2015
letsindulge in Home Cooking

Help with braised lamb ideas

Change up the spices, and herbs to go Persian, Lebanese, Armenian. Getting excited. Thanks.

Apr 11, 2015
letsindulge in Home Cooking

Help with braised lamb ideas

Got me thinking about kefta kabob. Thanks.

Apr 11, 2015
letsindulge in Home Cooking

Help with braised lamb ideas

Liking the idea of stuffed, and roasted. Dried fruit, vegetables, and herbs used in tagine. Buttery couscous side. It's a contender. Thanks.

Apr 11, 2015
letsindulge in Home Cooking

Help with braised lamb ideas

Have a 3.5# semi-boneless leg of lamb. Not craving a hunk of grilled, or roasted meat for just the two of us. Leaning towards tagine, or curry of some type but very open to unique, delicious suggestions. TIA.

Apr 11, 2015
letsindulge in Home Cooking

Steaming--can you flavor things?

Season the food prior to steaming. Try placing sprigs of fresh herbs atop veggies to impart some flavor. Steam does not carry flavor.

Apr 11, 2015
letsindulge in Home Cooking

How to use a ton of frozen salmon?

Olive oil poached using neutral aromatics. Similar to confit. Gazillion options after that.

http://cooking.nytimes.com/recipes/10...

Apr 10, 2015
letsindulge in Home Cooking

Cooking black fungus / wood eared mushrooms - go!

Vietnamese Ground Pork Omelet (Cha Trung)

INGREDIENTS:

1 pound ground pork
1 medium onion, chopped
1 handful fungus / woodear, chopped
2 scallions, finely sliced
3 garlic cloves, chopped
1 tablespoon nuoc mam (Vietnamese fish sauce)
4 eggs
2 tablespoons cornstarch
freshly ground black pepper
2 tablespoons vegetable oil

Combine ground pork, onion, fungus, scallions, garlic and fish sauce in bowl. Break eggs and combine gently with pork mixture. Add cornstarch and ground pepper.

Cook omelette as usual. Serve with simple green salad dressed with nuoc cham, and steamed rice.

Apr 10, 2015
letsindulge in Home Cooking
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Four Spring Artichoke Recipes That Think Outside the Steamer

Lemony Greek lamb, and artichoke stew with orzo. Mouth watering now.

Apr 10, 2015
letsindulge in Home Cooking

Spring Pies