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McGyvear's Profile

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Slow Cooker Chipotle Chicken Chili

Cilantra, would love to know how it turns out!

May 26, 2014
McGyvear in Features

Slow Cooker Chipotle Chicken Chili

I love the flavor of this chili, but would prefer to use dried beans rather than canned. Anyone have any thoughts on how to proceed?

May 26, 2014
McGyvear in Features

Slow Cooker Chipotle Chicken Chili

I'm not sure I'm the expert on this, but it wouldn't be a bad idea to double the recipe. Individual portions can be frozen and provide for a quick meal when you're too busy to cook! This was so good, I'm picking up the ingredients today for my next go 'round! I'm guessing you mean 8 quarts? Also - I'm the one that used my Staub Cocotte and the beans left residue. Got an answer from the manufacturer, they said to put in a little warm water and baking soda, let it sit, then scrub with a little baking soda. If that didn't completely work to use Bartender's Friend. I did all of the above and my pan looks great now! Good luck with your dish!

May 25, 2014
McGyvear in Features

Slow Cooker Chipotle Chicken Chili

One side effect of cooking the beans in my Staub cocotte is that there was a residue left in the bottom of the pan that looks pretty awful. Any ideas on how to remove this without damaging the black coating of the pan?

May 19, 2014
McGyvear in Features

Slow Cooker Chipotle Chicken Chili

Made this today. Used skinless, boneless thighs from Whole Foods. All ingredients exactly as the recipe specified, and it is REALLY good. The flavor is complex and smoky. Grew up in southern Arizona and have eaten all kinds of chili, and foods flavored with "hot" spices all my life. Cooked it in my heavy, iron Staub round cocotte, which heats up beautifully on a very low flame, for four hours, and then left it on a very low simmer for an hour to thicken it a bit. Will definitely make this again - so easy and with ingredients that one can keep on hand.

May 18, 2014
McGyvear in Features

Frittata Lorraine

I made this tonight and it was seriously good! Cut the recipe in half and served two as a main course with enough left over for lunch tomorrow. It was delicious and so nice not to have to make a crust!

Apr 02, 2013
McGyvear in Recipes

Cabbage stuffed with chicken in today's NYT

Thanks! I think that sounds very good!

Feb 06, 2013
McGyvear in Kosher

Cabbage stuffed with chicken in today's NYT

Yes, I did use real sour cream. I don't know what the answer for you would be..... sorry. I've decided that it is so unusual, but good, that it should be used for a first course (in a small amount) with something else following....

Feb 05, 2013
McGyvear in Kosher

Cabbage stuffed with chicken in today's NYT

I made this last night. It was VERY good, but dill is not something I really love. It's too good not to make again, can anyone suggest herbs that would enhance and go with this dish?

Feb 05, 2013
McGyvear in Kosher

Dried Cherry Mustard

By ground mustard, do you mean mustard powder or mustard, the jarred kind?

Sep 18, 2012
McGyvear in Recipes

White Peach SangrĂ­a

Lisa, I'm a long time feminist and this didn't offend me in the slightest. If you're this sensitive, I imagine there are lots of things that make you unhappy. Chill out and enjoy life! It's pretty good......

May 11, 2012
McGyvear in Recipes

After Oniongate, Can We All Stop Timing Recipes?

Oven times are my downfall. I love baking and nothing gets done as quickly as the recipes state. Have had my oven tested more than once and it's accurate. It's really annoying when you're making several dishes at the same time (for a dinner party) and it all takes so much more time that you're lucky if you're bathed and dressed when the guests arrive. Thought I was the only one with this time-thing. Thanks!

May 11, 2012
McGyvear in Features

Top 10 Signs of a Bad Cook

Many years ago, we were invited to a couple's home for dinner (after having had them over). The wife kept dropping hints about how special the dinner was going to be. The table was set with tall white candles (never got lit), a white lace table cloth, their best china and the overhead lighting was on super bright the entire evening. When it came time for dinner, she removed a package of frozen "Oriental" vegetables from the freezer, and stir-fried them with chunks of chicken breast. There was nothing else. It was so vile, I could barely eat. Makes you wonder what a regular meal would be in that home!

Jun 17, 2011
McGyvear in Features

Why is music necessary in restaurants?

Last night a friend and I had dinner at JUPITER in Hastings-On-Hudson, NY. We were the first to arrive and there was wild music being played. The youthful kitchen staff was madly chopping and stirring and I decided to ignore it, until they cranked it up! Called the waiter over, asked if he could either turn it down or put on some classical music. He immediately turned it off and seconds later, Mozart wafted through the speakers. It was fabulous! We will eat there again very soon - everyone there is truly concerned that the diners have a good experience! What a great CONCEPT!

Apr 28, 2011
McGyvear in Not About Food