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Wow that was a rough "upgrade" that just happened.

All my threads show as unread and all posts open - on both phone and computer.

The link provided in other posts shows how to link to your account settings - go to your Chowhound tab and select the second option (can't remember exact wording but the linked thread talks about it).

yuck.

Dec 17, 2014
thimes in Site Talk

Help with sous vide boneless skinless chicken breasts

not sure why your chicken temp was low, but in this recipe they sear the chicken after sous vide. With a protein as thin as chicken that will also bring the temp up more pretty quickly. So the temp if you're eating it out of the bag without the additional cooking could be higher as other posters have stated.

Dec 17, 2014
thimes in Home Cooking

We don't eat meat, they don't eat fish.....

Hmm. Indian made me think of Thai too. Lots of vegetarian dishes in the Thai culture too.

Dec 16, 2014
thimes in Home Cooking

We don't eat meat, they don't eat fish.....

Since you like the Paella idea - you don't have to have the pan, like mentioned above, I've done it in skillets before and even in a roasting pan once. So don't give it up just because you don't have the pan.

I also have friends that don't eat seafood (allergies) so often end up making two paellas. It isn't that much more work really (if you're willing to both eat chicken stock).

You can saute the sofrito base for both of them at the same time. Mix that with the rice for both of them. Heat up the chicken stock for both of them (I often add my saffron to the stock but don't have to) - then just divide the rice/sofrito between two pans, add the respective proteins and stock and voila - two for the work of one essentially.

Just a thought.

Dec 16, 2014
thimes in Home Cooking

Need help for Christmas menu

I had very similar feelings as salsalisa.

I would do a poached egg over asparagus if you want to do the egg - or you could do asparagus with the hollandaise sauce if you're more into the sauce part.

I wouldn't do a cream soup after that - seems heavy. You could do a roasted mushroom soup though, I'd just have it be broth based instead of cream based.

When you say you don't have (I'm assuming you meant oven) an oven and only a small pot - is that true? Are you going to clean the pot after every course? or do you have a few pots. Was the fish going to be cooked in a skillet?

I'm going to go with what you wrote and take that at face value. In which case I'm changing my mind a little . . ..

Keep the asparagus with either egg or sauce.

I'd scrap the soup course and do something like a bouillabaisse. It is a great one pot meal. Would cover the soup aspect and the fish aspect (and the potatoes). With a great crusty bread, it is one of my favorite things to eat and very festive (IMHO).

If you feel you want another course I'd just add a salad course (either before or after the bouillabaisse - perfectly fine in either spot.

Dessert could be any type of trifle - easy to do ahead - looks great - doesn't require an oven - and tastes very light. My favorite have both pastry cream and whipped cream but there are so many options with these.

Do people consider DIM SUM as breakfast?

I'll be in Boston in January. and it is breakfast and/or brunch for me.

Have a favorite place in Boston?

Dec 16, 2014
thimes in General Topics

Favorite Sauce To Serve With (Panettone) Bread Pudding?

this was my suggestion - creme anglais. You can flavor it any number of ways if "vanilla" isn't enough for you.

I've flavored it with praline syrup for a chocolate bread pudding before. In a pinch I've just used those coffee syrup flavors you can buy (or ask your coffee shop for a few table spoons of).

If you're in a huge time pinch - creme anglais is essentially ice cream base (at least for good ice cream). So you can melt a favorite ice cream flavor and use that as a sauce. Sounds strange if you've never done it but works really well.

Dec 16, 2014
thimes in Home Cooking

Need ideas for things to make for under-the-weather preschooler, please!

those are all the things my Mom would make us as kids when we were really sick.

Dec 16, 2014
thimes in Home Cooking
1

Help with homemade pizza

like mentioned earlier - I would ask how long you're preheating your stone. Just because the oven is preheated doesn't mean the stone is. I preheat for longer than the 30 minutes mentioned earlier but like I said, longer than the oven preheating.

I would then ask where in the oven you have your stone. If the cheese is browning too quickly, I would move your stone to the bottom rack of your oven (if it was on the top).

Next I'd ask how thick your crust is. You may have to roll the crust more thinly so it cooks more quickly.

I'm not sure freezing the cheese will do much for you, but can't hurt to try!

You could also preheat to 500 with the stone and let the stone heat at 500 for a while - then turn the oven down to say 400 and cook the pizza at 400 with a 500 degree stone essentially. That should help give more heat to crust from the hot stone and less to the cheese.

Dec 15, 2014
thimes in Home Cooking

Weird livery substance on back of chicken thighs.

an avian kidney doesn't look at all like our kidney. so those bean things aren't the kidney in a chicken carcass - I don't think

Dec 13, 2014
thimes in General Topics

Does this cook temp look correct? ( Cupcakes )

no that doesn't sound right to me either. My guess would be a typo for 375 but I can't promise that.

Dec 07, 2014
thimes in Home Cooking

Critique my cocktail party menu!

I think it sounds like a great mix, no advice from me. You have some meat, some seafood, some vegetable - some hot, some room temp - some light some heavy. All well done.

Not advice, just an option - I love bacon wrapped dates but I stuff an olive in the date before wrapping with the bacon. The olive (for me of course) rounds out the fatty/sweet with a nice brine-y note.

Dec 07, 2014
thimes in Home Cooking

What can I make with ground beef?

that doesn't really help. What is it?

Edit: From a NYT recipe . . .

Picadillo is one of the great dishes of the Cuban diaspora: a soft, fragrant stew of ground beef and tomatoes, with raisins added for sweetness and olives for salt. Versions of it exist across the Caribbean and into Latin America. This one combines ground beef with intensely seasoned dried Spanish chorizo in a sofrito of onions, garlic and tomatoes, and scents it with red-wine vinegar, cinnamon and cumin, along with bay leaves and pinches of ground cloves and nutmeg. For the olives you may experiment with fancy and plain, but rigorous testing here suggests the use of pimento-stuffed green olives is the best practice. A scattering of capers would be welcome as well.

Casual Italian Dinner Party Question

I agreed above that I would just make 2 trays of lasagna, instead of another dish all together.

That said, if I know I'm having a bunch of small kids over I always have a package of hot dogs in the fridge in case one of them gets cranky - no point in ruining everyone's meal because one kids is being picky that night. I think I've only had to use it once (that I remember) but its always a quick and simple back up that doesn't create any more work on your part.

Dec 01, 2014
thimes in Home Cooking
1

Thanksgiving Pie---When are you actually baking it?

Agreed. I do my pumpkin and pecan pies Wednesday (some years even on Tuesday) and they are fine on Thursday. No ill affects IMHO.

I do my apple pie on Thursday though, I think fruit pies don't hold up quite as well.

Nov 24, 2014
thimes in Home Cooking

Prep ahead mirepoix?

I do mine - chopped and cooked - on Monday. They hold fine for stuffing on Thursday no problems. I don't mix the veggies/bread/stock/etc until Thursday though.

I'll do my cranberry sauce on Tuesday - no problems holding that either.

Rolls were done weeks ago and frozen. You'd never know.

Turkey stock made weeks ago and frozen too.

I'll roast my sweet potatoes for the casserole on Tuesday as well - casserole assembled on Wednesday. Nut topping added right before baking on Thursday.

Pecan and pumpkin pie on Wednesday. Apple pie on Thursday (I don't think it holds as well).

This year I'm going to try ricing my potatoes on Wednesday - I'll re-warm them in the microwave on Thursday and add hot milk and butter on Thursday. I've been wanting to try this for years but never had the gumption. Sara Moulton talked about doing this on her show this week and that pushed me over the edge to give it a try.

Gravy made on Wednesday as well.

Makes Thursday a breeze - well not a breeze, there is plenty left to take care of with a house full of in-laws but there is so much prep that can be done in advance for this meal.

Nov 23, 2014
thimes in Home Cooking

How to halve baking recipes?

For the most part, you can 1/2 or double most recipes without much issue. It is when you try to do say . . .4x the recipe that you start getting into trouble. Just halve everything and you'll be fine.

Nov 14, 2014
thimes in Home Cooking

I have a fresh duck - how to prepare?

I'll confess that I don't do whole duck all that often, when I have I have done the steam/roast method. It seems to help keep the whole thing moist as duck parts cook even more differently than chicken parts.

Because of that difference and the fact that you mentioned you are a stock maker . . . you could consider removing the breasts and doing those one night (I like mine rare), then roast (or confit) the legs another night. Then use the whole carcass for stock.

I did have great duck wings - a la chicken wings - as an appetizer once that were great. They had a very spicy asian inspired sauce on them.

Nov 12, 2014
thimes in Home Cooking

Thanksgiving Appetizers

Blue cheese wrapped grapes - they are great and would go well and not be too heavy

Take room temp cream cheese and blue cheese (50/50) and blend until completely combined (can do by hand or in processor)

flatten about a Tbs in your palm, put a whole grape on it and start to wrap it up around the grape, roll in your palms and it will cover the grape

Roll in chopped nuts

They are great, can be done ahead and travel well.

Nov 11, 2014
thimes in Home Cooking

Stovetop/Oven Frittata in Tri-Ply Stainless Steel

And people have been making frittata long before the invention of non-stick. So it can be done without the non-stick crutch.

Nov 10, 2014
thimes in Home Cooking

Stovetop/Oven Frittata in Tri-Ply Stainless Steel

I don't have any advice that you haven't mentioned really. My "technique" would be as follows:

Pre-heat the pan
Add oil
Swirl oil onto sides of pan
Let oil heat
Swirl again
Add eggs
Give the eggs some time to set before peaking to see if they stuck

Good luck - I tend to use my non-stick for frittatas more often but sometimes if I'm cooking a lot that isn't possible.

Let us know how it goes for you.

Nov 09, 2014
thimes in Home Cooking

France trip report

Thoroughly enjoyed reading your review. And very happy to read reviews of the "non-standard" restaurant circuit on here.

I also have loved France and found it "not really as scary as what some people were saying it to be" - one of my favorite places to travel.

Nov 07, 2014
thimes in France

Cocktail Party for Charity Etiquette

I didn't read that as implying that hostess gifts were expected.

That said, I also can't imagine attending a party with dancing, drinks, food, and games/photo booths/etc and showing up without at least a bottle of wine as a gift … not that I would expect it as the host but as the guest I just couldn't do it.

Nov 05, 2014
thimes in Not About Food

Cocktail Party for Charity Etiquette

Or

"For those interested, donations for ___________ will be accepted this year at your discretion and in lieu of hostess gifts.

Or

For those who were considering a hostess gift, please consider bringing a donation for _______ instead, completely at your discretion.

Nov 05, 2014
thimes in Not About Food
1

Cocktail Party for Charity Etiquette

I'm surprised about how turned off people are by this. I have friends that do it during the holidays all the time - toys-for-tots was the last one I remember from last year.

It is never a big deal - there is a small table off to the side somewhere - no one ever talks about it during the party - I have no idea how many people donate - it's a non-issue for me.

Nov 05, 2014
thimes in Not About Food
1

Help, please with Cooks Illustrated

I'll help you out. ;) Email sent

Nov 05, 2014
thimes in Food Media & News

Cocktail Party for Charity Etiquette

"For those interested, donations for ___________ will be accepted this year at your discretion."

Nov 05, 2014
thimes in Not About Food

Are Sur La Table/Williamas Sonoma Cooking Classes Worth it?

I don't know how SLT staffs their cooking classes. But WS classes (at least years ago) were organized and often staffed by their employees or sometimes staffed by local chefs if the staff could get them to get on board. So the quality always varied based on the instructor. There was one woman at our local WS that was super, so just because they are employees doesn't rule them out (she was a caterer also).

See if you can find out something about the instructor and go from there. I've taken some classes from some very well known chefs (not at these stores) and some from people you've never heard of . . . . all I can say, some people are better teachers than others and it isn't always correlated with success. So feel out your local stores.

Nov 05, 2014
thimes in General Topics
2

PBS show "A Chef's Life"

I'm glad you've found your peace back home in New Orleans. It is an interesting place in this world.

But to think that your southern experience is emblematic of all southern experiences is slightly misguided. As is thinking the rest of the country is homogeneous with their relationships to history, ancestors, an their extended families.

Oct 31, 2014
thimes in Food Media & News

When is the last time you went on a picnic?

I picnic on vacation all the time, at home not very often.

When on vacation I love to picnic and do it frequently (beach, city, etc). I love being out and about that way.

At home I only picnic for events (like outdoor concerts/etc). But I think it is because my house now has some great outdoor spaces, so we eat/sit out at home whenever the weather permits (and on the front porch sometimes when it doesn't).

Oct 28, 2014
thimes in General Topics
1