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Copycat Panera Breakfast Soufflé

No, I know how to do the custard recipe. This video doesn't help me because I've already gotten that far.

My issue is the dough. I've used Pillsbury Crescent Rolls to do it and they were not right - chemical-tasting and wrong texture. The custard is figured out, so I'm not asking about that.

My issue is how to deal with the crust.

I'm not a baker and I need to know HOW to utilize the Trader Joe's croissant dough. That is my question. Next step... can I use the TJ dough, and if so, HOW? It rises as it thaws.

I hope I've clarified. Any help is appreciated!

Feb 03, 2014
velochic in Home Cooking

Copycat Panera Breakfast Soufflé

No, puff pastry isn't right. I have tried that. I think it is actually croissant. Not willing (or probably able) to do that from scratch, so looking for a shortcut. Thanks!

Feb 03, 2014
velochic in Home Cooking

Copycat Panera Breakfast Soufflé

Unfortunately, that video is just an advertisement. There is no instruction there, thank you, though.

Feb 03, 2014
velochic in Home Cooking

Copycat Panera Breakfast Soufflé

I appreciate the replies. The custard, the filling, I got. Or it is close enough. That's not the problem. It's the crust. I am wondering if there is a way to use the Trader Joe's frozen croissants to use those as a crust. I guess that is the main question. Thanks!

Feb 03, 2014
velochic in Home Cooking

do you share a gift certificate at a restaurant?

I think it's fine that they didn't share the gift certificate. I personally would, if I had one, or try to to have one for our check and one for the other couple, but I also wouldn't really care if they had one and we didn't. Friends are too dear to get upset over such trivial things.

Feb 02, 2014
velochic in Not About Food
1

Large cocktail party with heavy Hors d'oeuvres

I think you are not really wanting hors d'oeuvre, but just party food. That opens a whole host of ideas!! Loaded baby red potato skins, wings, Tostito cups with salsa and sour cream, etc. The sky's the limit, really. I think of food at a cocktail party differently than at just a gathering with drinks and apps. To me, if you assemble a submarine sandwich and cut it into small sandwiches, this isn't hors d'ouvre, it's party food. Which is great and serves the purpose, but just... different from delicate foods served with cocktails. If you are going to have wine, too, then really, it's just a party with alcohol and food and you don't have to worry about constraining yourself with any particular pre-conceived ideas. No matter what, as long as you are a good host, everyone should have fun, which is the objective. Good luck!

Copycat Panera Breakfast Soufflé

I will start by saying that I am not a baker, not by a long shot. On those very rare occasions that I want one of these decadent items from Panera, they are always out. They make one of each in the morning and once they are gone, they are gone. I rarely want one, but when I do... I DO! And it's even more rarely that I actually get one.

So... I'm on a quest to make this at home. My favorite is the 4-cheese, which according to the ingredient list has white cheddar, romano, parmesan and Neufchâtel cheeses. I do like quiche and soufflé, so I think have figured out the filling by trial, error and looking at copycat recipes online.

The crust is the tricky part. It's not quite a puff pastry. It is more of a croissant. It is NOT the pillsbury crescent rolls. That was an epic disaster of taste and texture.

Any thoughts on using the Trader Joe's frozen croissant dough to try to make these? I wonder exactly how, not being a baker and not understanding rising, dough handling, etc.

Here is a link to the nutrition information on the soufflé:

https://www.panerabread.com/en-us/men...

Feb 02, 2014
velochic in Home Cooking

How do you like your burger cooked?

One of two ways

- grilled (prefer over charcoal, but we use propane at home for convenience)

- cast iron pan with onions, cooked hot and fast

Either way, cooked barely through, still very juicy, maybe a hint of pink.

Feb 02, 2014
velochic in General Topics

Trader Joe's Yay/Nay Thread - January 2014!! [OLD]

I forgot my rising chocolate croissants once and what happened was that they rose (I assume) then fell and were rocks when I actually baked them. Texture was gone, but taste was still there... just more "cracker-like".

Jan 30, 2014
velochic in Chains
1

Trader Joe's Yay/Nay Thread - January 2014!! [OLD]

I shouldn't readily admit this, but I will... hubby and I liked these and it was my 11 year old that didn't. Maybe she has a more refined palate than we do. I can only hope. LOL! I wasn't expecting a lot of chicken, though, so maybe it's more about expectations.

Jan 30, 2014
velochic in Chains

Eating Seafood in the Midwest

This may seem like regional question, but really it isn't because it applies to any land-locked region of the world.

We love eating fresh seafood. When we are in places where we can eat it, we do so, abundantly. We like to eat sustainable foods, so are careful in that respect, as well.

The problem is when we are home, in the middle of land-locked country where seafood is flown or driven in and is usually frozen. We live in the midwest of the United States and other than what you catch yourself, there is no such thing as "fresh" fish.

What is the best way to do this? What to buy, what to look for, how to cook it, etc?

Jan 18, 2014
velochic in General Topics
1

Outdoor Dining Menu

I'm a little late coming back here, but wanted to say thank you for everyone's suggestions. They were great!

We ended up with an assortment of charcuterie, fruit and cheeses paired with these, olives/marinated veg, and breads/crackers. I had some various sauces (great tip) and even some nice garnishment from my herb garden and fridge to make things pretty and tasty. We had store-bought individual desserts (again, an assortment for people to pick from) and a nice pinot grigio and pinot noir to go with everything. S. Pellegrino for the kiddo (and me, as I can't drink much due to medication right now). It was really nice, perfect weather, and we were all very happy with the offerings. Thanks again!

Aug 11, 2012
velochic in General Topics

Outdoor Dining Menu

There will be 5 of us, including my 10 year old and 4 adults attending an outdoor symphony concert. I am providing all of the food due to tight scheduling for the other couple, and I'm more than happy to put the whole thing together. No major food aversions - we're all fairly adventurous eaters, including the youngster. Everything will need to be room temp or chilled. Any thoughts on a nice spread for such a situation? It needs to be hearty enough to be considered dinner.

Aug 09, 2012
velochic in General Topics

Adventurous kids and forbidden foods?

I have a similarly adventurous eater, although she is now 10. Mussels was her favorite, too, at 3 and still is. There are few foods she won't eat, although like most people she has preferences. I truly believe that one contributing factor (aside from personality) is that we exposed her to all sorts of food from the time she was eating solids. That includes sushi (the rice) and sashimi (the raw fish). She eats all sorts of dishes with cooked and uncooked seafood. The caution is mercury levels and other heavy metals/contaminants. We are careful with both cooked and uncooked fish in regards to this. It doesn't just apply to raw fish. Good luck!

Jul 11, 2012
velochic in General Topics

Where's my change!?!

I had a similar thing happen. Similar amounts, too. Service was poor to begin with, anyway. When the server said, "I'll get your change", I said, "Thank you". Fifteen minutes later I finally flagged her down and asked about my change. She said, "I thought 'thank you' meant 'keep the change'." I just said, "A 70% tip??? You've got to be kidding." I didn't leave a tip *at all*. The one and ONLY time I can remember ever doing that in my life.

Jun 16, 2012
velochic in Not About Food

Bill is not itemized

Close on one account. Cash or check only. Midwest, though (about 30 miles outside a major metropolitan area, off the beaten track).

Jun 15, 2012
velochic in Not About Food

Bill is not itemized

Yes, they are handing me a (carbon copy) piece of paper that has the total written on it, with no mention of the items.

It is in a TINY, TINY town and you have to know it's there... very out of the way. No tourists. None.

Next time, perhaps I should ask, "well, can you at least tell me what the subtotal and after-tax total are?" They should at least be able to do that. Not that it matters (and not the thread to discuss it, as we're good tippers) but we do figure the tip pre-tax and would like to know that amount.

Jun 15, 2012
velochic in Not About Food

Bill is not itemized

Dh and I recently discovered a really great pizza joint about 30 minute drive from home. We've been a few times now and really, it is worth the drive (and we have a lot of pizza places nearby).

The thing is - they give the bill and it just has the total hand-written on it. Not only does it not itemize out the food and drinks, but it doesn't itemize out the tax, either. More times than I can count in the past, we've had situations where we were not correctly charged for items. Twice in the last few years, we were given another table's bill altogether.

This last time, I asked if we could get an itemized bill and the server said that the establishment doesn't do that, but that she could get a menu for me so I could do the math myself. I passed on that.

It's not something that is going to keep us from going there. More of a bother, really. But I realized that this is quite literally the only place where I can recall EVER dining and not receiving some sort of itemized bill. Weird. Dh really dislikes not seeing the details, and it bothers me somewhat, but not enough to make a deal out of it or stop eating their delicious pies. What would you do in this situation?

Jun 15, 2012
velochic in Not About Food

Why is the Olive Garden so reviled?

Ditto Coco Pazzo and Coco Pazzo Cafe. Depending on where we're staying we hit one of these two every time we're in the Windy City.

Can I also put in a shout in Chicago for La Madia for "close to Neapolitan" pizza. Very good.

May 27, 2012
velochic in Chains

Why is the Olive Garden so reviled?

I really agree with this. The great majority of people will never get to eat Italian food in Tuscany. I hate to think that these people go through life thinking that the OG represents the food of Italy and/or Tuscany. It just seems so wrong, but somehow people "buy" it. The place is packed!

We have a gift card to OG from my mother who passed away recently. In most circumstances, I would have given the card to someone who would enjoy it. In this case, we thought that using it would honor my mom in some way. We went this weekend. OMG. Seriously. The food was so atrocious that we couldn't finish it. It was cold when it came out and my sauce (creamy) had somehow both separated AND congealed. Our entire meal, including wine, was comped by the manager and we didn't even complain. She just knew it was horrible by looking at it on the plate. We still have the card, unfortunately.

May 27, 2012
velochic in Chains

Why do you continue shopping at CostCo? I am underwhelmed. What do you appreciate about the warehouse store?

For us, what is so great is that they have several items that we just can't get elsewhere because they are not produced in the US, let alone locally. We can't get them in the grocery stores, period. Costco is the *only* source.

Other items, we cannot find of the same quality/to our liking in any local stores, including Trader Joe's, although we like them, too.

We do get our meat locally (by the side or animal, annually), but eat enough baby back ribs, that we have to supplement what we get from the one pig we buy each year. We like their ribs. I do agree with buying locally as much as possible, but, as an avid gardener with a family of commercial farmers who know the land quite well, local isn't always "best" or reasonably economical, so each person has to do what works for them. That being said, some items that make Costco invaluable for this family that eats as little processed foods as possible: goat cheese, feta cheese, blue cheeses (sometimes they have roquefort and sometimes gorgonzola picante and sometimes danish blue, but we like them all), pesto sauce, smoked salmon, mineral water (on this alone I have calculated that we save our membership cost 5 times over each year), kalamata olives, sundried tomatoes, flour, rice, sugar, yeast, vanilla, peppercorns, butter, whipping cream, toilet paper, dried fruit, san marzano tomatoes, frozen chicken breasts, yogurt, wine, beer... and based on how much we spend there, I'm sure there are many more I can't think of. I do not coupon at all. I look every week (we get them in the free newspaper that is dropped on our doorstep) and the only coupon I can remember being useful in the last year or so was a coupon for batteries. No coupons for whole foods exist in those we get. Not even the, "buy a highly processed food and get 50 cents worth of fruit" coupons. Costco saves us quite a bit, and even more so in the wintertime, as our location allows only 5 months of gardening.

Finally, I like the way the company treats its employees and customers. There seems to be a general attitude of respect that is often lost in mega-corporations these days. I want to "vote" with my dollars for companies like that.

May 27, 2012
velochic in Chains

Seeing Someone Touch Your Food

Yep - and we humans touch our faces 3 to 6 times per MINUTE, so every little bug-a-boo we have on our hands is most likely making its way into our bodies. This is why we have immune systems (barring illness or condition compromising that). Gloved hands, I seriously could not care less about. If you're glove-less, you're likely to pay more attention to sanitation.

May 26, 2012
velochic in Not About Food

How are meals served in your home?

This has been so interesting and informative! Amazing to see little glimpses into others' dining habits.

May 07, 2012
velochic in Not About Food

Do you have family/friends who don't appreciate good home cooking?

I do think that geography is a factor. I have a lot of really intelligent, well-educated and successful people in my family that, because they have lived their entire lives (except for college) in a small town, they just don't have the exposure to a variety of food. They simply don't know or care to know about food other than what is available within a 30 mile radius. There is nothing wrong with that, but it does affect their eating habits. I chose a different path when I left home for college at 17 years of age.

They have their own expertise that I am ignorant about. I'm sure I cannot appreciate the efforts required to be successful in what they are passionate about.

May 05, 2012
velochic in Not About Food

How are meals served in your home?

"It's often served on the coffee table watching some TV and chatting. We don't have kids that need us to model good behaviors. :)"

We have a child, but we do this every once in a while. We lay out a blanket in the living room and "picnic" in front of the TV. It's fun, but it's also a treat and we like to do it for a change of pace... so we "mostly" model good behaviors. :) We tend to not talk during these picnic dinners, so kitchen table meals with the TV off are the norm because I think dinner conversation with kids is really important.

Something else we like to do about once a week is play "dinner games". It's a tin of cards that have ideas for things to do at the dinner table that are fun, informative, educational, etc.

We really enjoy company at dinner, so the idea of getting fast food and just eating in individual rooms isn't our style. That wouldn't fly in our house, but to each their own.

May 02, 2012
velochic in Not About Food

How are meals served in your home?

I don't even put the pots and pans on the table. ;-) Buffet from the stove top (baked items do go on the table). I'm from the north.

May 02, 2012
velochic in Not About Food

How are meals served in your home?

Another thread got me thinking. How are your (evening) meals served in your home? Do you have multiple courses every evening? Do you serve each course by itself or all at once? Do you plate the food in the kitchen and then bring it out or is it family style? Or do you have different styles based on whether it's weekday or weekend?

I do cook from scratch, so every meal is at least somewhat time consuming. Weekdays are very casual, as I don't have time (or the metabolism) to make multiple courses. Weekends are different, but we still don't have multiple courses, formal dinners every weekend even. But during the week, it's a single "course" that includes salad, served all at once. We almost never eat dessert, even on weekends.

May 02, 2012
velochic in Not About Food

Do you have family/friends who don't appreciate good home cooking?

Most of my family live in a small town with only fast food and a coffee shop to choose from, and I think that has more to do with it than anything else. I have family that barely make-ends-meet and others that are not just rich, but wealthy. Some are very educated, others are not. They all have the same habits regardless.

I have a friend at work, though, that has many choices, including going home every day for lunch as she lives 2 blocks away. She goes to McDonalds every.single.day for lunch. There are other fast food places close by, but she chooses this particular poison. Every day. Without fail. Some days she'll get their salad, but usually it's the fish or big mac. She tells me she goes on weekends, too. I know of other people who go at least a few times a week. From all socio-economic levels.

May 01, 2012
velochic in Not About Food

Do you have family/friends who don't appreciate good home cooking?

In my extended family, it truly is ignorance, so I have had to let it go without resentment. Only my mom, who lived with us the last 7 years of her life, truly knows (knew) the effort of my cooking. The rest of the family honestly doesn't cook enough. They all are FF junkies, similar to a pp's in-laws, and cooking a meal at home is from a box or can, and requires only measured cups of water, one pot, and no kitchen utensils other than a can opener and a spoon. Their taste buds are so burned up with the salt of processed food they don't even taste my food properly, anyway. I don't let it bother me because my husband and daughter appreciate it and I have a few friends that are food lovers with discerning palates who not only understand the effort, but appreciate the results.

Apr 29, 2012
velochic in Not About Food

Wait staff and hand washing

Read my post again. I'm not a germaphobe. I think 99.9% of the population, though, would be at least a little disturbed by such an audacious unsanitary practice.

Apr 29, 2012
velochic in Not About Food