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Mozzarella for pizza

One of my favorites (from Paulette's in SF, don't know if they're still around) is simply Italian fontina with pesto spread on top of the cheese after baking to a nice bubbling golden brown. The pesto melts into the cheese and stays really fresh tasting. Super easy to make.

Oct 26, 2012
lsteltzer in Home Cooking

Even heat challenge -- copper diffuser plate?

BellaCopper is featured on Daily Grommet today--I posted a question about the thickness, they are 1/8" thick and the 10" one weighs 4 lbs!

Jun 15, 2012
lsteltzer in Cookware

Exploring Drinks from Asian Markets

Oh--and the lychee drink makes a great cocktail with vodka, grand marnier and lime!

Apr 13, 2012
lsteltzer in Features

Exploring Drinks from Asian Markets

My daughter and I like basil seed drink. The basil seeds are suspended inside of mucilaginous balls, much like frog eggs, with a crunchy seed in the middle. Texturally even more interesting than bubble tea. The drink itself is honey-flavored but not overly sweet.

Apr 13, 2012
lsteltzer in Features

Mark McClusky's DIY American Cheese

Wracking my brain trying to figure out why you'd want to go to all this trouble, and add chemicals to three distinctive and expensive aged cheeses, to make American, which you can buy for less than $5/lb...

Feb 10, 2012
lsteltzer in Recipes

This foodie just moved from NYC area to Sacramento and needs help!

This isn't exactly what you were asking for, but make sure you take a road trip down to the Sacramento Delta for crawfish... Isleton and surrounds.

Feb 09, 2012
lsteltzer in California

Sheep's milk?

Does anyone know where I can buy sheep's milk in or around Philadelphia?

Thanks!

Feb 01, 2012
lsteltzer in Philadelphia

Pad Kee Mao (Spicy Ground Chicken and Rice Noodles)

I cook SE Asian food a lot, and reading this I thought the amounts of fish sauce, oyster sauce and lime juice seemed high. I'd try 2 T each of oyster sauce and fish sauce, with a squeeze of lime at the end... you don't want to boil the lime juice. Also, the purple basil is Asian basil; Thai basil has smaller green leaves and a pronounced anise flavor. Last, if you can find fresh wide rice noodles, they are great in this dish, but don't soak them first. If they've hardened from time or refrigeration, you can soften them in the microwave. But if you do use dried rice noodles, I suggest soaking them longer (30 min) in just warm water, not boiling.

May 17, 2010
lsteltzer in Recipes

The pefect fried egg (why did it take me 30 years to figure this out?)

Hi folks,

I read the entire thread, and have done plenty o' research outside, but I am stymied by something: I have four chickens that have just started laying eggs. I have always been able to make a perfect (well, for me--frizzled with a runny yolk) fried egg. I was so excited when the chickens finally started laying last month--beautiful teal and brown eggs--but I have ruined almost every egg I've tried to fry.

I have been using olive oil with a well-seasoned cast-iron pan--and they stick. I stopped using butter about a year ago--and finally realized I probably haven't fried an egg since then. Sure enough, I tried using butter again, a mere 1/4 t, and they came out fine.

I am mystified. Plenty of people, on and off this board, fry eggs in olive oil. Am I heating the oil too high? I know I fry my eggs in brown butter--at a high temperature. And I don't think I've changed my pan preheating timing that dramatically with oil....

Any insight would be much appreciated. At this point, I'm just scientifically curious.

Lauren

Aug 11, 2009
lsteltzer in Home Cooking

Cheap hole-in-the-wall Asian gems in Philly??

Great explanation, thanks. I went to VN/Cambodia/Thailand this spring and found myself drawn to foods that, on research when I returned, were all Issan. I'm sorry we didn't go to Laos! Next time.

Aug 04, 2009
lsteltzer in Pennsylvania

Sufu (Chinese.), aka fermented tofu, aka Furu (Japanese): your Uses?

I fell in love with furu during a recent trip to china. Besides stir-frying it with garlic and green vegetables and eating it in congee, I've been using it in salad dressing--gives it a roquefort-like richness without the fat. I mash it up with olive oil and mix in shallots, a little mustard, and sherry vinegar, salt and pepper to taste.

Aug 24, 2007
lsteltzer in General Topics