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My enriched hamburger bun dough is ripping

This just doesn't sound like a yeast problem to me. More of a flour/hydration/gluten issue to me. But I'm just a home baker who has never had this issue before …

Can I ask if you usually make this by hand, mixer, or quisinart?

I ask because I wonder if it felt different before you put it in to proof. If you always do it in a machine you may not know if it feels different when kneading but that might help trouble shoot.

May 18, 2015
thimes in Home Cooking

Just Say Thank You

I love a good onion ring too! ;)

Thank you

May 18, 2015
thimes in Not About Food
1

I want to sell my homemade tortellini and ravioli

I was going to suggest freezing as well. I think in a home kitchen "factory" you'll get better results freezing than trying to modify recipes to keep longer to sell fresh.

May 18, 2015
thimes in Home Cooking

My enriched hamburger bun dough is ripping

I'm betting that your bag of flour has a lower protein (gluten) content than previous batches. This can happen due to when the crop was harvested, where they sourced that batch of flour, etc.

It may be that your last batch of flour was closer to a bread flour and this batch is closer to pastry flour (for example). The swing usually isn't that wide but neither are batches of a tried and true recipe.

Real Chefs Cook Dumb Recipes,

Ha - that was oddly funny.

I loved why he is wearing one glove . . . because the other one is in the driveway. He has a very dry sense of humor - a good choice for this type of video.

May 18, 2015
thimes in Food Media & News

My enriched hamburger bun dough is ripping

Are these from a new bag or different brand of flour?

May 18, 2015
thimes in Home Cooking

What do y'all do with dried pasta odds and ends?

left over pasta? I never knew there was such a thing :)

I always cook it all . . . and eat it . . . rarely I will have some left over and if I do then it goes into a frittata.

May 14, 2015
thimes in Home Cooking

Tips for Dining Well in Paris

This isn't advice per se - but maybe a question about focus that has been bouncing around my brain as I read this thread.

Do you want to write about "dining well" in Paris or being a "foodie" in Paris?

For dining well - you have a lot to go on already

but then occasionally you interject about being a "foodie" traveler (and one of your original tips was taking a food tour) - which to me isn't about "dining well" per se . .

So that is what I'm struggling with . . . Paris (among other places) has always been a favorite of mine because as a "foodie" (in all aspects of that word good and bad) Paris has multiple facets to me - one of which is "dining" but another is "ingredients".

You can travel to Paris and eat out every meal and have fabulous and varied food - but - you won't ever see the "ingredients" side of Paris. The big markets, the neighborhood markets, the cheese shops, the bread, the wine shops, . . . .etc etc etc - which to me is the part I miss most when I leave Paris. I would kill to have those options available to me at home - with the level of convenience that they are available in Paris (I can get good cheese if I'm willing to drive 30 min and fight parking - I don't have 3 shops within easy walking distance all of which have great stuff like when I stay in Paris).

My favorite thing to do in Paris is get a baguette, a great bottle of wine, one cheese, and a chunk of beurre sale and head to the quai - this isn't a "dining well" experience but definitely a "foodie" experience for me . . . .

So do you want to focus on tips for "dining" or tips for "foodies" in Paris?

Just something to think about . . .

May 12, 2015
thimes in France
1

Ideas for bingo potluck

My MIL has also just moved into a senior center, so I've been trying to think about how to help. But honestly I'm having trouble with the parameters - Walmart, frozen food, hates cooking . . . . . that is tough.

So I'm going to suggest something different because honestly my knowledge of frozen Walmart foods just is non-existent.

I would encourage her to go the "dips", "spreads", and "apps" route.

Endive with pre-crumbled blue cheese and a walnut

Hummus (I like Sabro which is available almost everywhere) with precut veggies (packaged or from salad bar)

Cream cheese spread out topped with salsa and chips

Brie with crackers and a bunch of grapes

Boursin cheese with crackers

Pre-sliced salami with a mustard and cornichon pickles

Pretzel sticks with a honey mustard to dip in (not great for diabetic but . . . )

Steam a bag of sugar snap peas and ranch dressing as a dip

All these are super simple - no "cooking" required - and can be pre-purchased at Walmart . . . . . and they can rotate with a more "meal" like contribution like a lasagna.

May 12, 2015
thimes in General Topics
1

homemade dough for savory pinwheels?

I use puff pastry for mine as well. They make for a thinner, crispier pinwheel in the end and it works for savory fillings very well.

If you didn't want to make your own puff pastry but still wanted to make the dough - I think I'd do it with a pie crust recipe.

May 11, 2015
thimes in Home Cooking
1

Tips for Dining Well in Paris

You've gotten a lot of good advice above.

Can I ask what age group this is targeted towards? Or what type of readership this is targeting?

I ask because a 22 year old "foodie" and a 65 year old "foodie" might also expect different things from their first or second trip to Paris. (Yes I know that there are hip 65 y.o. and refined 22 y.o. - but . . . ).

So what "dining well" might mean for these two groups could be different.... And this the advice on how to achieve that might be different.

May 09, 2015
thimes in France
1

Sous Vide Steak seared by Deeping Frying

It seems to me genoO is an "anti" sous vide cook. Which is fine.

I wasn't going to respond to their response because I thought that was clear.

I think it was just a jab at the typically longer cooking times of sous vide.

May 08, 2015
thimes in Home Cooking

Sous Vide Steak seared by Deeping Frying

I have done this with pork chops (not steak) and it does work. The point of doing this is that it sears quickly and all over the steak at once, reducing the mount of time it takes to sear the steak and thereby increasing the internal temp of the steak (which in essence defeats the purposes of doing sous vide).

I don't typically do this when I sous vide only because it is messy and when I sous vide most recently it is because I'm having a group over and I don't want to spend a lot of time in the kitchen hovering over steak for 10 people . .. . . so dealing with the oil defeats that purpose for me as well. I've taken to just a quick sear either in a pan or on the grill.

Sous vide is still "controversial" on these boards so it will be interesting to see what feedback you get from others.

May 08, 2015
thimes in Home Cooking

Looking for Fromager d'Affinois BLUE

Husband just bought some at Star market in Newton.

May 03, 2015
thimes in Greater Boston Area

Can you really use up duck fat?

It will be interesting to read these comments . . .

I also have a lot of duck fat in my freezer and I use it to make confit (no cans of it here in the States, so I'm jealous of that).

I do use it when cooking but I have to agree that I don't find it as "amazing" as others profess. I do like frying potatoes in it, but I don't find the end result super "duck-y" or amazingly different. It is a more subtle taste change.

I do use it in savory dough (for a pot pie for example) and I do like it in that dough, but again I find the flavor subtle.

I'll be curious what others say . . . it is one of those "hot" ingredients these days.

May 01, 2015
thimes in Home Cooking

Pulled Chicken BBQ sandwiches on Hawaiian Sweet Roll

Going for their rotisserie chicken? It is such a good bargain.

May 01, 2015
thimes in General Topics

Fiocche di latte?

Just in case any random travelers stumble upon this post - if you have a smart phone I HIGHLY recommend downloading the new free Google translate app. The new feature they have integrated is game changing when traveling abroad.

If you press the camera icon you can hold your phone up to written text and it instantly translates the text on your phone screen. And it does this without the need for a wifi connection or data package.

If you're state side, try it translating english into a different language. I am awestruck every time I use it. I've used it in restaurants for menus, museums for information signs that aren't translated, etc.

(And if you use Chrome as your browser you can set it to automatically translate foreign web pages eliminating the need to copy and paste text into google translate - just a time saver)

May 01, 2015
thimes in Cheese

Looking for Fromager d'Affinois BLUE

I have never heard of it - agreed sounds lovely. Even the regular d'Affinois is one of my favorites that you can get pretty easily States side of the pond.

Apr 29, 2015
thimes in Greater Boston Area

Is Dosa Factory in Waltham open yet?

Ha - I was just in Waltham and noticed the "coming soon" and then read this thread - guess that project stalled LOL

Apr 29, 2015
thimes in Greater Boston Area

Help me find the ultimate vanilla buttercream recipe

Frostings (and in particular Buttercream) are hard to nail down because once you really get into them there are so many subtle variations that you can do to make them (as someone pointed out above there is a big difference between "American" and "Europeans" - are they made with Italian or french meringue as a base, etc, etc).

That said, I did a quick search online for "Cream Cheese Buttercream" and a few recipes come up. I haven't made these but maybe you were just using the wrong search words.

http://wickedgoodkitchen.com/best-eve...

http://www.marthastewart.com/332871/c...

Apr 27, 2015
thimes in Home Cooking

Raw Leg of Lamb Left Out Overnight

you can always freeze some of the cooked lamb so that you don't have to resort to lamb ice cream :)

I love lamb ragu over pasta!

Apr 27, 2015
thimes in General Topics

The Evolution of Pizza

Wow - that was quite a response. Very interesting.

It is surprising based on today's frame of mind and hypersensitivity to "authentic" - as seen in the hundreds of posts on CH that are "you can't call it ________ if it isn't _________" (substitute tons of things i those blanks from ingredients, to cooking methods, etc) - that the original "pizza" and todays "pizza" have the same name.

Apr 23, 2015
thimes in General Topics

Tips and tricks for new basement freezer!

well my advice is so similar to others - I do 2 things

1) I bought a roll of bright colored electrical tape at Home Depot (Lowe's - where ever) and use it to label with a sharpie everything that goes in - the reason I love the electrical tape is that it stays stuck on frozen things and it peels off really easy, I store a lot of things in those re-usable/disposable zip lock containers and hate writing on the lid if I'm going to re-use them. The electrical tape now comes in all sorts of colors.

2) I have a chest freezer and found that buying a few containers to hold food in was very helpful. That way I can either rotate the containers from top to bottom or lift one up to get what is underneath without everything sliding around and causing smaller things to get buried for years on the bottom.

Apr 22, 2015
thimes in General Topics
1

Williams Sonoma gift card - what would you do?

I'm in a similar boat when it comes to kitchen things - I'm just well stocked at this point.

So I go for ingredients.

Most WS stores have some pretty good olive oils and some vinegars. I'm not so enthralled with their "sauces" and things. They sell a nice fleur de sel and some different peppers at times.

Apr 22, 2015
thimes in General Topics

Lollypop Lamb Chops

Sorry just did a quick read before posting and was too lazy to scroll up to see who posted.

Next time I will call you out by name ;D

Apr 22, 2015
thimes in Home Cooking

Lollypop Lamb Chops

I understand. When doing a large party there are only so many things you can do the day of, so every little step you can do ahead counts!

Apr 22, 2015
thimes in Home Cooking

Cooking Lobster - and why it has to be alive?

it's been about the same amount of time for me - and I'm now worlds away from marine biology

I think there is a truth somewhere in between what you both are saying.

If I remember correctly lobsters don't really have "blood" nor do they have a real circulatory system. Their body cavity is just kind of filled with fluid with a primitive sort of heart that pumps it around the organs. So it isn't the "digestive tract" per se that is breaking down and ruining the meat but lobsters do start to decompose quickly upon being dead - I think because this "blood" isn't contained in vessels.

but it is early so I could be confusing animals - but right now I think that is right.

Apr 22, 2015
thimes in Home Cooking

Lollypop Lamb Chops

Yes you should be able to sear them the night before and then finish by bringing to temp in an oven the day of the party.

My preference is to sear and bake them whole and then slice after they have rested - as opposed to searing individual chops as another poster seemed to have suggested.

Apr 22, 2015
thimes in Home Cooking

Top Chef Season 13 Is Heading To...

Thought show biz angle too - craft services, premier, celebrity party in LA.

I'm also guessing a:
"Mexican" challenge in SD
"Chinese" challenge in SF
"beach party" (could be anywhere, I'm guessing Malibu)
"farm / wine pairing" challenge in Napa
"fishing" challenge - cook what you catch (could be anywhere)
"vegetarian" challenge - very CA

Apr 21, 2015
thimes in Food Media & News

Top Chef Season 13 Is Heading To...

What about that horrible season where - wasn't it in the finally - they had to cross country ski and then shoot their ingredients out of blocks of ice or something like that . . . that was ridiculous, so I've kind of blocked it out but the faint stink of it still lingers in there somewhere.