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Sadly, I'll probably never eat it again...

My father's cornish pasties. He never used a recipe and now that's he's gone I've never quite been able to replicate them.

May 30, 2013
greenish in General Topics

Post your best-ever vegan baking recipes below!

One of my very favorite vegan recipes is Black Bean Brownies from La Pure Mama. Totally decadent and delicious.

Jul 21, 2012
greenish in Vegetarian & Vegan


I used them as a pizza topping this week. I sautéed them until they were softened a bit and then threw them whole on top of the pizza. They looked kind of gorgeous all curly and strange-looking on the pizza.

Jul 10, 2011
greenish in Home Cooking

Places where "casual elegance" reigns supreme

For me, it is definitely the South of France. The scenery, the food, the wine, the freshest of locally grown ingredients. I don't think it gets much better than that! I'd add in a trip to the caves of Chateauneuf du Pape, and if you want to enjoy one night at a more formal place, Le Moulin de Mougins is really quite special.

May 16, 2011
greenish in General Topics

Non-refridgerated Food for Senior

My mother also has Alzheimer's and is in an ALF. If your mom is at an early stage of Alzheimer's, you could try calling her on your lunch hour to remind her to go down to the dining hall for her meals. If a phone call reminder doesn't work, then she probably needs more care than she's getting.

I wouldn't worry too much about putting plated meals out. I'd focus on shelf stable snacks that will hold her over until her next meal. Food you can leave out for her won't necessarily be great foods for diabetics, but could include:

Ensure shakes
Fruit cups
Pudding cups
Tuna in a package
Granola bars
Packages of peanuts

Mar 23, 2011
greenish in General Topics

Need ideas for things to cook in Ramekins

Beef and Guinness pie. Seriously.

Mar 22, 2011
greenish in Home Cooking

am I a SNOB?

I don't think there was anything remotely extreme about my opinion. I was saying that there are a million and one reasons why people make the food choices they do. I listed people who see food as fuel as just ONE of the many reasons. (hence the use of "or")

Mar 19, 2011
greenish in General Topics

am I a SNOB?

Being surprised by something or choosing not to do it is not the same as condemning someone for it. You're only a snob if you mock others for doing it!

And in my opinion, you do sacrifice taste when you make some of these substitutions. But... for some people food is just fuel and the slight difference in taste just isn't a big deal. Or they may just not have the money to buy special ingredients. Or having bottled lemon juice may just be more convenient if they don't shop very frequently.

There are a million and one reasons why people make the food choices they do. Not all of them are about taste.

Mar 18, 2011
greenish in General Topics

question about cooking a soup with greens. . .

Why not chop up the greens and just throw the fresh greens in your soup when you reheat it?

Mar 16, 2011
greenish in Home Cooking

Using Wagnerware - What am I missing not having LeCreuset?

This is definitely a case of the grass is always greener. That is some gorgeous cookware you've got there. Buy the LC if you want it cause it's pretty, but it sure doesn't look like you NEED it.

Mar 16, 2011
greenish in Cookware

What is one tip that you learned about cooking that was simple but made a huge difference? [old]

I learned to do that from the CI roast beef recipe. I've aged a roast 4 days before cooking it. The flavor definitely intensifies.

Mar 16, 2011
greenish in Home Cooking

Do you have a recipe that works so well that you have no interest in trying another?

Beef and Guinness Pie from Epicurious. I use it as a beef stew recipe and since I discovered it, I haven't even wanted to try another beef stew recipe. I always have brined green peppercorns on hand just because of this recipe. Many of my family and friends have also converted to this recipe.

Mar 16, 2011
greenish in Home Cooking

Thai Fish Sauce

I made the Cambodian Salad from the Elephant Walk cookbook for gourmet club a few years ago. The smell of the fish sauce in the dressing was pretty strong. I was sure that I ruined the salad when I put the dressing on it. Nope. It turned out fabulous. Next time, just open the windows, air out your kitchen. Let your dish sit a little, and dig in.

Mar 14, 2011
greenish in Home Cooking

raising a chowpup and her non-chowish friends

Have you thought about sending a bento box as a packed lunch? You can pack all kinds of excellent food and make it look really fun.

Mar 12, 2011
greenish in Not About Food

Licking the Knife..

If one of the kids licked a knife at our dinner table my mom would bust out with:

The Goops they lick their fingers.
The Goops they lick their knives.
They spill their broth on the table cloth
and lead disgusting lives.

The Goops they talk while eating,
And loud and fast they chew;
And that is why that I am glad
I'm not a Goop -- Are you?

Mar 08, 2011
greenish in Not About Food

Creating a Cooking/Supper Club

Our Gourmet Club has been meeting for about 15 years now. There are currently 9 of us. 7 of us are original members. We find that 8-10 is a really good size for the club. Most people can seat 8-10 people in their homes and if one couple can't make it for some reason, you still have enough people for it to feel like a real dinner party. Two of the couples prepare one dish each, the singleton prepares a dish, and one of the couples prepares two dishes because they both like to cook and they each want to prepare their own dish.

We take turns hosting. Whoever is hosting sets the theme and cooks the main course. They also typically provide the wine, although it's not unusual for someone to bring along another bottle or to come up with a cocktail that goes along with the theme. In 15 years, we have almost never repeated a theme, and almost never repeated a dish. Here are some of the themes we have enjoyed over the years:

A State Dinner
Clam Bake on the beach
Comfort Foods
A family recipe
Hors d'oeuvres
New England dinner
Thanksgiving preview
Southern barbecue
and many more!

We are pretty casual about how often we meet. We try to meet every 2 to 3 months, and one of our meetings is our annual ski weekend getaway. (On our ski weekend, we each take a meal instead of a dish.)

We have had some astonishingly good meals over the years. Most of our members are really excellent cooks and we're not timid about trying something challenging. And everyone will eat pretty much anything. I'm sooo glad we don't have to deal with picky eaters. It would take a lot of the fun out of it.

The most important thing about our club is the people. We started as friends and we've become even better friends over the years. Getting together with each other is AS important or more important than the food.

Mar 06, 2011
greenish in Not About Food

Camping meal ideas for large group needed.

Shish kebab is always a great campfire meal. I'm also a fan of epicurious's Southwestern Lime Chicken. A long marinade being the key to great flavor. And if you're looking for a great side, grilled pineapple spears cooked over a charcoal grill make me very, very happy.

Mar 01, 2011
greenish in Home Cooking

which alcohl is more preferred between rum and vodka for making pure vanilla bean extract ??

I gave bottles of vanilla extract made with bourbon as Christmas gifts this year. I think it all depends on what you're looking for. Vanilla made with vodka tastes more like plain old vanilla. Personally, I love the flavor you get using bourbon. It seems richer somehow.

I used 4 beans per cup. Using more beans would be more expensive, but take less time to get to cooking/baking strength.

Feb 15, 2011
greenish in Home Cooking

Crash Hot Potatoes - What meat are you serving w these? What recipes are perfectly suited to serve alongside?

My favorite dish to serve them with is spicy pan-fried pork chops.

Feb 10, 2011
greenish in Home Cooking

Trick to a good Roast Beef?

I've had really good luck with dry aging the roast for a few days in the fridge before cooking. It intensifies the flavor. I'll also second the slow roasting for most of the cooking time and just finishing it off in a hot oven.

Feb 02, 2011
greenish in Home Cooking

Lahey's No Knead Bread - Pot Help?

I use the Lahey recipe, but I use the Cook's Illustrated technique of putting the 2nd rise in a bowl lined with parchment paper. Then you just transfer the whole thing to the DO by lifting and moving the parchment paper.

Feb 02, 2011
greenish in Home Cooking

Stretching Fried Plantains

I'm probably stating the obvious, but you're ripening the plantains in a brown bag, right? If not, bag 'em up. They'll ripen more quickly.

You could make rellenos, Stuff the fritters with a ground beef mix.

And if they don't ripen in time, you can always make mofongo. There's a decent recipe on epicurious.

Jan 31, 2011
greenish in Home Cooking