HBGigi's Profile
Top Round Roast?
Success! I ended up using a modified version of the CI recipe and it was wonderful, a perfect medium-rare throughout without that horrible grey ring, and everyone loved it. Even heard several comments that they liked it better than standing rib. The only changes I made from the CI recipe was I made slits in the roast and inserted garlic slivers and also didn't turn the oven off but just roasted it until it reached 120ยบ on my instant read thermometer. Thanks all for your help in making my birthday celebration dinner a huge success.
Top Round Roast?
Thanks bc, just exactly what I was looking for! You're a great help and I will let everyome know how the party for 10 goes.
Top Round Roast?
I'm not sure what two choices you are referring to. My experience with chuck roast, seven bone or blade roasts are only worthwhile if pot roasted! I'm getting the top round from a reliable butcher that hasn't steered me wrong in the last 30 years. He deals almost exclusively with prime beef. I think I'll go with low and slow. Any tips on seasoning or length of time for a 5-pound rolled and tied top round roast?
Top Round Roast?
I've ordered a 5 pound top round roast from the butcher and now I'm wondering how to roast it so that it comes out medium-rare and not too tough. This roast was recommended by the butcher as a less expensive substitute for a standing rib. Will I be able to make a tasty gravy/sauce from the drippingts?
Are you using a bread machine?
I'm interested in getting a bread machine and wonder if there are any models out there that preheat the liquid to the right temperature before the machine starts. The first machine I ever owned did that and it seemed like it did a better job than the second machine I owned which didn't preheat. Any body out there using a bread machine? Recommendations or opinions?
Breadmakers? Which ones are the good ones?
Can you just add room temp liquid or do you have to warm the milk or water? The first machine I had warmed the liquid to the right temp but the 2nd machine didn't. I'm now in the market for a new machine.
Anything in Yuma?
Thanks Ed. Your blogposts are a big help. I was beginning to think we were going to starve in Yuma ;-) Your writing is very descriptive and I could almost taste the various foods by looking at your photos. Thanks again!
Have you bought a new dishwasher in the last 2 years?
We bought a KA about 6 months ago and so far I'm quite happy with it. It has the built-in garbage disposal so the dirty dishes don't have to be scraped carefully and it seems to do a great job at cleaning even stuck on stuff. I don't run my DW every day so I was kind of worried about how it would do on dishes left 2 or 3 days with dried on stuff but it cleans very well.
Anything in Yuma?
We are going to spend a couple of days in Yuma, AZ and I'm wondering if there are any recommended restaurants for that area. We enjoy Mom & Pop places, a good hole in the wall and like most all kinds of food except Thai and sushi.
Good Recipe Software?
If you haven't done anything yet about recipe software may I add that it's quite simple to convert and then import recipes from text files into MasterCook. MC has a great scaling tool and a good search engine. If you buy this and need help, let me know (there are also a couple of blogs that give really good instructions for MC). I tried Living Cookbook after I'd been using MC for a number of years and felt that MC was superior.
Leftover beef rib bones
What, if anything, do you do with the bones left over after you've finished the meat from a standing rib roast? I have 3 very meaty bones but I have no idea what to do with them. Don't suggest giving them to my dog since I don't have any dogs in the family and my cat won't eat people food. I hate to just throw them out.
Good Recipe Software?
I've been using MasterCook for years and still love it. I've tried many others but I keep coming back to MC. I'm now using MC11. I can scale recipes, copy directly into the software from my web browser, search for individual items or phrases. I have my recipes divided into a number of cookbooks so that I keep recipes from specific magazines versus internet and/or clippings, etc. separated. It's easy to enter recipes, print recipes, and even email recipes to friends.
OKAY TO FREEZE CANNELLONI? - moved from Site Talk board
Are you making your cannelloni with crepes or pasta? When I make cannelloni, I start with home made savory crepes, build my dish by placing a thin layer of red sauce in the bottom of the dish, filling the crepes and placing them on top of the sauce. The next layer is a bechemel sauce followed by a small amount of red sauce. Last comes the Mozzarella and then the Parmesan. I don't have any trouble freezing this. I would imagine if you make your cannelloni with pasta, you'd have even less concerns than I have with the crepes. If I don't cool my dish down, freeze quickly and bake without thawing, my crepes get a little soggy.
How do you store/archive your recipes?
I've been using MasterCook ever since it came out for 3.1. I now have 11 and I still love it. It's easy to import recipes from the Internet plus I have no problem scanning recipes into the program. It has a great search function, and a great filing system. As I try a new recipe I can make notations and then if we like it, move it into a cookbook of "tried & true" recipes.
Best Sandwhich in Orange County?
Tell me about the Secret Spot in HB. What kind of sandwiches, etc., hours, days of the week.
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Secret Spot
3801 Warner Ave Ste B, Huntington Beach, CA 92649
Carl's Jr. 6 Dollar Burgers?
Their burger might be good if I could ever get one that was hot! Every Carl's Jr. burger I've ever ordered was cold.
DH hates cilantro & bell pepper
Thanks everybody for all your suggestions. I love to cook and love experimenting with new dishes. DH is open minded and will try anything and everything but he says cilantro tastes like soap and the bell peppers really give him indigestion. Sounds like I'm already going with the best possible substitutes.
DH hates cilantro & bell pepper
Fraid not, we've been married 54 years! And it's all bell peppers even though he loves all the other peppers! Frustrating to say the least. It seems every recipe I see now calls for cilantro and/or bell peppers.
DH hates cilantro & bell pepper
It seems like every recipe I look at calls for either/or cilantro or bell pepper. What do you think would be good substitutes for these ingredients? I do use a lot of garlic, mushrooms, herbs, etc. but it just seems like everything needs both or at least one or the other. Help!
City Chicken?
We had it at home during the 40's and I used to make it often in the 50's and 60's. The only reason I stopped making it is because it's hard to find the veal and the pork is just too dry nowdays. Our family has always loved it nd we are from the Pacific NW.
No grill pan, what to use?
Thanks to all for your suggestions. Yes, I can fire up the gas grill but sometimes uncovering it, cleaning it, grilling a simple sandwich, cleaning it, cooling it down, recovering it seems to be overkill for one grilled panini that hubby and I are splitting. Yes, I can do it in my CI pan but it won't taste like the grilled chicken panini I want to make. Also, sometimes when I'm doing a grilled piece of meat, making a sauce, roasting a vegetable and baking some muffins, it's a little difficult to be working in the kitchen, watching everything and trying to grill in the backyard.
No grill pan, what to use?
I have several recipes I'd like to try but they all call for a grill pan for stovetop cooking. Any ideas for a substitute for the grill pan? I already have too many pans, my kitchen is jammed to the hilt and if I bought a grill pan I'd have no place to put it. I own all kinds of fry pans, saute pans, griddles, and even an indoor "barbecue" plus 2 outdoor Webers, one a charcoal, the other gas. I'd like to have a panini pan too, but again, no more room!
Ever have ham loaf?
My recipe is from a clipping I got from the OC Register years ago. I make it to use up leftover baked ham and I especially like it because it doesn't call for ground up fresh pork. It's just ground ham, soft bread crumbs, onion, parsley, milk and seasonings. After it bakes, it calls for brown sugar topping, then heated and lit brandy over the top.
I don't make it very often but we do like it with scalloped potatoes or mac & cheese and a green vegetable.
OC - "Nana Jean's" (formerly Black Sheep Bistro)
Very nice review. We'll look forward to trying this one.
Why is In-n-out so damn good?
The meat isn't a mystery, the lettuce is fresh, but the best thing about In-n-Out is it comes out HOT. Almost every time we get a burger from any of the other chains it's not hot. Half the time it's been sitting under a heat lamp or in a heat box. Perhaps Carl's Jr., Jack in the Box, or BK start out well prepared but a cold hamburger is just plain gross.
Recommendations for Orange County Restaurant Week 2011 ?
We visited 2 restaurants this week, Memphis at Santora for lunch and Anaheim White House for dinner. Our lunch at Memphis was very good. DH had the shrimp tacos as well as the gumbo and bread pudding. He said the gumbo was spicy, shrimp were cooked perfect and the bread pudding good. I had the pulled pork sandwich, salad and French fries and had a glass of wine instead of dessert. The pulled pork was a bit dry but the salad was very good. Fries could have been warmer.
AWH was lovely with outstanding service. We all were very impressed with the presentation of the dishes. DH had the carbonara which he rated outstanding while the rest of us had the short ribs. The sauce with the ribs was delicious and went well with the mashed potatoes. Salad was good but the dessert left something to be desired. It was a white chocolate mousse thing over a sponge cake and was just kind of a nothing flavor.
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Anaheim White House
887 South Anaheim Blvd, Anaheim, CA 92805
