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Air popped popcorn stale right after popping?

Thanks :)

I tried preheating the hot air popper 2 minutes before adding the corn but it made no difference (found this tip online), did look up how to clean an air popper and found nothing.

I did make a batch in a pot the "old" way and you are right, it was soooo much better.

(the kitchen did smell like oil though which is a drag)

Thanks for the advice!

about 20 hours ago
madeliner in General Topics

Air popped popcorn stale right after popping?

Hi I have been using Jolly Time loose popcorn in my hot air popper but it seems stale even though it is freshly popped.

Bought some Bob's Red Mill ($) and it also tasted stale.

Neither taste crispy, they are kind of chewy and have no taste

Is it the air popper or the popcorn? the popcorn's expiration date is next year.

1 day ago
madeliner in General Topics

New York Strip Roast?

I have never heard of a NY Strip roast but our local store (Stop&Shop In New England area) has one on sale for $4.88/lb

Would you recommend it and how would you cook it ? Thanks!

Dec 20, 2014
madeliner in Home Cooking

What happened?

oh my not liking the changes at all :(

time to look into vbulletin? http://www.vbulletin.com/

Dec 18, 2014
madeliner in Site Talk

Le Creuset French Oven purchasing question

My mom found a 5 1/2 quart flame today for about $140 but I asked her to hold off, I was thinking I would rather get the 7 qt if I am going to get one...I may call the store (SC) to see what they have in a 7 and if they will honor the sale and pay the difference myself.

I have the WORST time making decisions, (Obviously)

thanks for the advice, seems like it would be a good purchase from most of the posts here.

Dec 14, 2014
madeliner in Cookware
1

Le Creuset French Oven purchasing question

Thanks Ray,

I am actually thinking to tell her just to forget it, I don't want her spending that much $ on a pot, it could be used for better things at this point. Plus I have weak wrists ;)

Dec 13, 2014
madeliner in Cookware

Le Creuset French Oven purchasing question

Thanks everyone! I only cook for me and my husband but I *do* cook in large quantities for leftovers and/or freezing, will ask her to look for a 6-7 quart round :)

(Hopefully they have one, if not I'll live)

Thanks again, I appreciate it. Will post back if I end up getting one.

Dec 13, 2014
madeliner in Cookware

Le Creuset French Oven purchasing question

Mom is going to the outlet and they have oval and round French ovens, which is best do you think?

She also thinks the largest they have is a 3 1/2 quart that seems awful small yes?

Thanks!

Dec 12, 2014
madeliner in Cookware

Ben Edelman, Harvard Business School Professor, Goes to War Over $4 Worth of Chinese Food

I worked in Chinese take out once, one time a customer got someone else's order and went nuts saying over and over "I don't accept mistakes"

(i felt like saying 'your mother did')

the owner made a whole new bag of food like a mad person and brought it out within minutes and he stood there, looked at bag and left without it

Looks like this guy is in the same category, what a D is right

Dec 10, 2014
madeliner in Food Media & News

Masterchef Junior semi final round SPOILERS

It should have been Adaiah and Samuel. I call bs on that

btw don't Logan and Samuel look like a mini Gordon and Graham?

best 1 quart saucepan under $50?

I just caught this in my post "I dont have enough to get buy" how embarrassing

Anyway thanks for the recommendations, I still haven't gotten the pan yet believe it or not.

Dec 09, 2014
madeliner in Cookware

Boneless pork chops for tacos/fajitas?

Doable or will they just be too dry? They are about 1 inch thick maybe a little less

Thinking of slicing thin coating them in chili powder or taco seasoning and cooking them fast in oil maybe adding a bit of beer towards the end.

any other ideas welcome too, I have 6 small ones, they were on sale...

Dec 08, 2014
madeliner in Home Cooking

Turkey Done Temp white vs dark meat?

Thanks I will try that, I dredged it before hand with the melted butter and then seasoned flour.

It's an idea I got from The Little House Cookbook http://www.amazon.com/Little-House-Co... (although it seems to be a common practice) and it has worked nicely most of the time

we'll see I suppose

Nov 26, 2014
madeliner in Home Cooking

Turkey Done Temp white vs dark meat?

:( guess this is moot for me, I am making the turkey ahead of time and the breast temped at 180 (yikes!)

I brushed the turkey with melted butter and then patted the breast meat with a coating of seasoned flour, maybe that'll help, but I doubt it.

Will be making plenty of extra gravy that's for sure.

(at least it looks pretty)

I will use the info (thanks for the help) NEXT time I make a turkey

Nov 26, 2014
madeliner in Home Cooking

Turkey Done Temp white vs dark meat?

I know this is probably everywhere on this site but do you temp the breast or the thigh? The breast meat is always done sooner than the dark, is it reasonable to remove the leg and thigh and put them back in for more cooking?

also, Remove at 160 yes?

Will the breast meat located behind the leg and thigh be cooked through if I do this?

I like the dark meat a little drier and crispier

Thanks if you reply!

Nov 26, 2014
madeliner in Home Cooking

I hate Cook’s Illustrated: The soul-crushing wonkiness of the world’s worst cookbook

Some of the comments after the article are pretty good too :)

Nov 25, 2014
madeliner in Food Media & News

3 1/2 cup sauce pan with lid and 10" omelette pan recommendations

re: skillets http://www.amazon.com/gp/product/B001... ?

seems like a good deal, I could use both sizes

Nov 25, 2014
madeliner in Cookware

Char Siu bao with regular bbqed pork?

I know this is very late but thanks :) These came out great-will definitely make them again.

I am making some bao today with char siu (boneless "ribs" from the take out) with garlic, scallions, soy and oyster sauce (and cornstarch)

I actually "steam" these in the microwave, they don't look perfect but they are still good!

ty again

Oct 10, 2014
madeliner in Home Cooking

3 1/2 cup sauce pan with lid and 10" omelette pan recommendations

Good Idea, I have a tj maxx in my town :)

Oct 08, 2014
madeliner in Cookware

3 1/2 cup sauce pan with lid and 10" omelette pan recommendations

Thanks!

Oct 08, 2014
madeliner in Cookware

3 1/2 cup sauce pan with lid and 10" omelette pan recommendations

Thanks Duffy I guess I meant a one quart saucepan, amazon has a cuisinart for $20.20

http://www.amazon.com/Cuisinart-419-1...

Skillet? non stick

thanks for your help!

Oct 08, 2014
madeliner in Cookware

3 1/2 cup sauce pan with lid and 10" omelette pan recommendations

Amazon's search is returning very strange results for the pot-are you still allowed to call it a pot btw?

any recommends under $30 for either of these?

thanks!

Oct 07, 2014
madeliner in Cookware

More diaper changing - this time in Chipotle

"Couldn't the baby be changed, say, before going to a restaurant? Or after?"

No I think you have to keep it.

Hell's Kitchen-it was never good but now it is so bad

OMG YOU USED LOOSE correctly! You made my day :)

Basic Whole Roasted Chicken

Would this work on an oven stuffer sized roaster ? I have a 7 pounder I have to make

Sep 29, 2014
madeliner in Recipes

Lo Mein using spaghetti?

I didn't say it was "good" angel hair unless ronzoni is considered good

Will make it with spaghetti and see how it goes, thanks everyone.

I'll post a picture (only if it looks good of course)

Sep 26, 2014
madeliner in Home Cooking

What's for Dinner #328 - The It's Fall Edition! [through October 3, 2014]

sounds great, will give that a go-

thank you

Sep 26, 2014
madeliner in Home Cooking

What's for Dinner #328 - The It's Fall Edition! [through October 3, 2014]

I love bluefish! and I love Cape Cod!
:)
that sounds like a very nice last meal.

Btw, did you do the fish with breadcrumbs as well or just with the garlic and onions?

Sep 26, 2014
madeliner in Home Cooking
1

Lo Mein using spaghetti?

It's basically Barbara Tropp's recipe, I just don't use the cilantro (don't like it) and use chili paste instead of chili oil

PEANUT SAUCE:

10 large cloves garlic, peeled and minced

2/3 bunch fresh coriander leaves

1/2 cup natural peanut butter

1/2 cup good quality soy sauce

5 tablespoons sugar

1/2 teaspoon Chinese rice wine or quality, dry sherry

1 to 2 tablespoons hot chili oil (or more or less, to taste)

To make peanut sauce: Mince the garlic and coriander separately in the work bowl of a food processor fitted with the steel blade, scraping down sides as needed until fine. Add the remaining ingredients and process 1 minute until homogenized, pausing once or twice to scrape down the bowl.

* Alternately, mince the garlic and coriander by hand, then blend with remaining ingredients until smooth and well combined, in a blender or by hand.

* Seal the sauce airtight and set it aside at room temperature for 1 hour or overnight in the refrigerator to give the flavors a chance to develop. The chili taste will enlarge during this time, so go easy at the start if you are at all hesitant. Bring to room temperature before using, and stir briskly to remix. Store sauce in an airtight container in the refrigerator. It keeps indefinitely. (Yields about 1 1/2 cups.)

Sep 26, 2014
madeliner in Home Cooking
1

Lo Mein using spaghetti?

I do need to stock up but don't want to do it today :)

Sep 26, 2014
madeliner in Home Cooking