karykat's Profile
Asian Deli at 388 Western - What a GEM
Any evening hours at all now? Weekends or anything?
We very much like this place for dinner too.
How can I transform my thighs?
I never used to like chicken thighs either. But my SO has been making more things with them and I've started to like them now. He makes those asian thighes from the All About Braising book and lately some cassoulet with white beans. He's also using them in a kind of a gumbo with the thighes and sausage and other things. He also made a version of chicken adobo that also had short ribs.
So I think I've gradually started to like the dark meat, especially when it's mixed with all these other good things and not just on its own. And I agree 100% about not liking the slimy skins. Which is why putting the asian thighs under the broiler for a few minutes at the end of cooking does the trick if it's needed.
And the ideas of making stocks is fantastic too.
How can I transform my thighs?
We make the Asian braised chicken thighs from the All About Braising book. Which I like very much.
Sometimes the skin is glazed and crispy after that. But sometimes it isn't and I don't like it that way. In that case, we put it under the broiler for a few minutes until the skin gets crispy and nice. That idea is from the Thomas Keller book.
Just dessert- St. Paul-Friday night
This is too late now for rockyd, but Cheeky Monkey is what came to mind for me. It's close enough.
They always have a tantalizing dessert case.
One thing -- I had a cream pie there once -- think it was a coconut cream. It was a little too sweet for me but wouldn't be for lots of people. I think it was kind of a southern style dessert (not sure where I got that idea but think that's right) so it makes sense for it to be a little sweeter.
Anyway, hope you ended up somewhere fun and good!
Informal Catering
I used Brasa for a work event as well and it was sensational. The meats are excellent. And there is a great variety of sides to choose from. You can get some classic sides like macaroni and cheese and potato salad and some sides for more adventurous tastes so everyone can be happy. The coconut curry vegetables were great and so was the yuca side dish.
Here's their link: http://www.brasa.us/catering.aspx
Salad to go with chicken and pork adobo
We're using the recipe from All About Braising that got a couple good reviews on this site.
My SO is doing the adobo -- I'll check with him and give you a report after dinner.
That really good thread on adobo on this site has more recommendations and a recipe or two. Will be doing more experimenting from that site after this.
Salad to go with chicken and pork adobo
Good point we hadn't thought of.
Lumpia and empanadas next time. Dinner is almost upon us today!
There's a really good thread on this site that discusses adobo at length. And palm and coconut vinegars were recommended. We're not using this time but think I will scrounge and see if I can find them here. Because we'll be doing more adobos for sure.
Salad to go with chicken and pork adobo
Hmmm. Yes, there's soy.
Think the balsamic is too dark and heavy with the soy?
We can do a citrus.
Salad to go with chicken and pork adobo
We're planning a dinner for tomorrow night.
We're having the chicken and pork adodobo from All About Braising, rice and a salad.
(And a pear cobbler for dessert.)
Question: The chicken and pork adobodo has a good amount of vinegar in it. Our salad will just be greens, some citrus segments and avocado. What about the dressing. I was thinking of a simple vinegar and oil, maybe with balsamic. But got wondering is that too vinegary with a vinegary main dish. Will the salad and main dish "fight"? Or is that just my imagination?
Would a creamy salad dressing make more sense?
Or does it not matter?
Rye Delicatessen - Minneapolis
Based on what he actually says about the food.
Do you disagree?
Rye Delicatessen - Minneapolis
I haven't been there yet but saw that Rick Nelson just had a favorable review:
http://www.startribune.com/lifestyle/taste/138506654.html
Making some quiches to bring to the game. Looking at a few recipes. Some with more eggs. Some with whipping cream. Some with half and half. Your experience?
Yes, I think half and half will be the way to go (heavy cream will be too rich) and that this amount of eggs makes sense. And it makes sense to me that the softness of the filling will dictate whether you need the extra egg or not.
I'll look at my pans and figure how much filling I need. One is shallow and the other deeper.
And I'll let you know how the cabbage one turns out.
Excellent advice from everyone. Thanks!
Making some quiches to bring to the game. Looking at a few recipes. Some with more eggs. Some with whipping cream. Some with half and half. Your experience?
This really makes sense to me. That you would have a minimum amount of eggs and the amount of dairy would depend on the volume of your eggs. And that the cheese and filling would all be proportional. I'll see how this meshes with my recipes.
Making some quiches to bring to the game. Looking at a few recipes. Some with more eggs. Some with whipping cream. Some with half and half. Your experience?
One is going to be mushroom onion. The other is going to have sauteed cabbage and bacon. (Sounds wierd but reviews have been good.)
I want to use the same base for both so I've been comparing recipes.
I'm looking at three recipes:
One has 1 cup half and half, 3 eggs and a cup of gruyere.
A second one has 1 and 1/2 cups half and half, 6 eggs and 2 cups cheddar.
A third one (a Dorie Greenspan recipe) has 3/4 cup whipping cream and 2 eggs. No eggs. That one looks flatter in the picture.
What's your experience? For best taste and consistency. Also want to be sure it "sets up."
I imagine the one with whipping cream is creamier in texture.
Any thoughts>
Turkey broth left out overnite
i would generally be very cautious about broth (compared to some other things.)
But Bittman says you can extend the life of stock by boiling it every third day. That suggests to me that the reboiling idea might be fine as NCW suggests.
Butcher Block Rec
We're going to Butcher Block tonight. It sounds like there are great things on this menu.
Who's been there recently?
Any new thoughts?
Thanks!!!
What are you baking these days? January 2012 [old]
Amazing. Almost (but not quite) as much attention and effort as for the caneles.
What are you baking these days? January 2012 [old]
Interesting. I may have to try that.
And you've made your own marrons glaces? I know that's complicated. Wow.
What are you baking these days? January 2012 [old]
Hmmmmm. Now you're really tempting me.
I will check into it.
What are you baking these days? January 2012 [old]
I love that swirl design. But are these pans dark nonstick pans?
I have had terrible luck with those. Things burned. I actually made one dome cake that was burned on the outside and raw in the middle!
I had the same experience in different ovens and trying different temps. Like reducing the temp 25 degrees.
I finally gave away my dark nonstick pan collection (which was then pretty big) and just use heavy gauge aluminum pans with parchment liners.
But see these neat designs and are tempted again.
What are you baking these days? January 2012 [old]
Question for you souschef -- can you taste the chestnut in the chestnut chocolate cake? I love chestnuts (and love chocolate) but it seems like the chocolate would mask the chocolate.
What do you think?
Cheese straw advice needed. And the rye-thyme cheese straw recipe by the Herbfarm guy in particular.
I'll take a look at the book to check these out and may have questions about this.
We love trying herbs, especially herbs that are new to us, like lovage and shiso and lemon verbena. Also anise hyssop. Experimenting with these are fun.
Cheese straw advice needed. And the rye-thyme cheese straw recipe by the Herbfarm guy in particular.
That is about right.
First, when we were rolling them out, there were a few small areas that seemed too wet. I didn't think we had put more water in the dough than the recipe called for. And I didn;t notice any problem due to that once they were baked. But I think I would watch how much water I put in. Maybe put just a hair less than called for and add more if I needed it to make the dough workable.
They were pretty easy to make.
If I made rye ones again, I might put fennel seeds or caraway seeds in the dough instead of thyme.
But I'm not sure the rye ones were that great. I think I would like the plain cheese ones as much.
But they did all disappear at the party and people seemed to like them.
And it is nice to make something a little off the beaten track.
If you decide to make them, let me know what you think. (And any other recommendations from the book.)
Cheese straw advice needed. And the rye-thyme cheese straw recipe by the Herbfarm guy in particular.
Yes, this is interesting. Thank you for this. Interesting to see what may be the origins of these things.
The ones we made were pretty good. They did have a rye taste and the good butter and cheese richness. And they were pretty easy to do also.
Thanks!
Deen - Why did she keep it a secret for three years while deep frying butter?
I think the world's a better place if we all take a little responsibility for each other. So the fact that the FDA has responsibility doesn't mean that noone else does also.
And I guess I think that if a person is in a position of influence, they should use that influence for good when they can.
And I don't think that all of this is rational. So the fact that PD is an entertainer and a TV cook doesn't mean that people will rationally think, "I shouldn't be influenced by the food choices I see her making because she does not have a medical degree." I just don't think it's that rational.
Cheese straw advice needed. And the rye-thyme cheese straw recipe by the Herbfarm guy in particular.
Two specific questions: Once you cut the dough into strips, do you twist them? Or just bake them flat?
And do you cut them with a crimped pastry wheel? I suppose it doesn't matter. But what would you use?
WHA??? What is this weird thing that happened inside of my cake?
Checked a bit out of curiousity. Blood oranges seem to have more anthocyanins (sp) and vitamin C. May be sweeter. (Contrary to what I thought.) Didn't find anything either about acidity.
Maybe I was thinking about the difference between regular lemons and meyer lemons?
