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Nyleve's Profile

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Tasty Tuscany Trails

Montepulciano is a sweet little hilltop town with what seemed to be dozens of small winery tasting shops - cantinas. We were there maybe ten years ago and it was wonderful. You can wander drunkenly from one cantina to another all afternoon. I'd love to go back, actually.

about 14 hours ago
Nyleve in Wine
1

Freshest spices in TO

I've always been happy with the spices from House of Spice in Kensington. They get their spices in bulk and repackage in the store. I like that they sell spices in various sized packages so you can buy a quantity that you will use. Nothing iffy about them - ive been shopping there since the late 1970's.

1 day ago
Nyleve in Ontario (inc. Toronto)

The Costco Thread - Ontario - 2014 - April to June

I've bought it in peterborough. Don't know why it would be in that store - which is not in a particularly burrata-friendly area - and not in others. Just keep your eyes peeled. It must be elsewhere.

Apr 13, 2014
Nyleve in Ontario (inc. Toronto)

The Costco Thread - Ontario - 2014 - April to June

Its in the refrigerated case, near the containers of ricotta, bocconcini and I think also the Balderson cheddar.

Apr 11, 2014
Nyleve in Ontario (inc. Toronto)

The Costco Thread - Ontario - 2014 - April to June

Bought another one yesterday and it's pretty delicious - even though not italian. I think somewhere around $6-something for a container.

Apr 09, 2014
Nyleve in Ontario (inc. Toronto)

Canning tomatoes and I don't have citric acid

Neigh!

Apr 07, 2014
Nyleve in Home Cooking

Canning tomatoes and I don't have citric acid

We choose our risks. I'm not willing to give up grilled meat, but I can increase the acidity in canned tomatoes easily. No big deal. I'm no germophobe by any stretch of the imagination but I don't actually think this is BS.

Apr 07, 2014
Nyleve in Home Cooking

Canning tomatoes and I don't have citric acid

In this case, it's so easy to create that safety margin, I can't see any reason not to do it. A package of citric acid is cheap and will last forever. I used to do without, but I'm now a convert. I add a tsp. of sugar to every jar of tomatoes to offset any flavour change from the acidity, but honestly don't think it's even necessary. I get that grandma did it for years and no one died. But who wants to be the one-in-a-million exception?

Apr 07, 2014
Nyleve in Home Cooking

Have you taken the cutter attachment of your pasta machine apart?

Excellent! Happy pastafication to you!

Apr 06, 2014
Nyleve in Cookware

The Costco Thread - Ontario - 2014 - April to June

Just the other day noticed they're carrying Bella Casara Burrata cheese - a Canadian product. I can't remember the price, but I did buy one and served it in a beet and arugula caprese salad and it was delicious! Ok, not the genuine italian article, but still quite creamy inside. I'll be buying it again. Hope they're still carrying it when tomato season hits!

Apr 06, 2014
Nyleve in Ontario (inc. Toronto)

Freezable brunch dishes for 80 people

On new years day, we always host a big open house brunch and I make several strata casseroles - veg and not - which are much appreciated. So easy to make and totally variable as to ingredients. Layers of bread and shredded cheese, plus sautéed vegetables (I've used mushrooms, peppers, spinach, onions, zucchini, tomatoes) and browned crumbled sausage meat. You can make up the bread, veg and cheese layers ahead of time and freeze. Then the night before you want to serve, pour over the milk and egg mixture and refrigerate overnight (or if frozen, just leave at cool room temp to thaw and soak). In the morning, stuff into the oven and bake until puffed In the middle and browned. I make this in large foil pans - they usually take about 1-1/2 hours to bake through. I can't think of anything easier to make that will serve the masses - and everyone loves it. Just google up a strata recipe that sounds good and multiply it up to the size pans you'll be using. It's impossible to mess up.

Apr 06, 2014
Nyleve in Home Cooking

Have you taken the cutter attachment of your pasta machine apart?

Good luck! (In the meantime, never realized how grungy the underside of my cutter is...)

Apr 06, 2014
Nyleve in Cookware

Have you taken the cutter attachment of your pasta machine apart?

Will this do it?

Apr 06, 2014
Nyleve in Cookware

Help ID Original Use for old earthenware Jar (Robinson-Ransbottom)

So I've seen quite a few crocks of that shape which are used as butter churns. But of course, the lid would have been wooden with a hole in it for the churny plunger. Here's a link to a similar jar only with "ears" for handles.
http://www.etsy.com/listing/83445192/...

Apr 05, 2014
Nyleve in Cookware

5lb Beef for Stew - in deep freeze - for almost 5 years! YIKES!

:-(

Apr 04, 2014
Nyleve in Home Cooking

Making Matzoh Balls in Advance

Floaters.

Apr 04, 2014
Nyleve in Home Cooking

5lb Beef for Stew - in deep freeze - for almost 5 years! YIKES!

This is exactly what I would do. But there seems to be such an outcry to throw it away, that I suggested the dog food option. People - unless this meat had thawed at some point and had a chance to spoil, it will not make you sick. This was never suggested by the OP. The concern was about freezer burn which only causes deterioration of flavour and texture, not illness. And personally, I'd want to test it out first because there is probably a 50/50 chance that the meat is fine.

Apr 03, 2014
Nyleve in Home Cooking
2

5lb Beef for Stew - in deep freeze - for almost 5 years! YIKES!

I would just add some water and simmer until cooked through. Then chop up and repackage into smaller baggies - you can freeze those. Dogs don't seem to mind if the meat is chewy so you don't have to cook until tender. If your dog likes carrots, you can chop up a few of those and simmer with the meat. If you feed this to your dog, mix just a bit of it into his regular food - pure meat is just too rich for some of our pooches.

Its funny, I only feel this way about meat. Anything else that's suspicious I would pitch. But when something has actually died for me, I feel a deep sense of obligation to make some use of the meat. It's really not about the money at all.

Apr 02, 2014
Nyleve in Home Cooking
4

5lb Beef for Stew - in deep freeze - for almost 5 years! YIKES!

If you look at the meat - still frozen - and it has whitish patches on it, it's probably freezer burned. But if it looks ok, all normal coloured, I would defrost and use it in a highly flavoured concoction - like a curry or a long-simmered stew with plenty of red wine and whatnot. You can also just cook it and chop it up for dog food, if you have a dog. Or give it to someone who has a dog. A shame to throw out meat when it can actually be of some use, even if just pet food.

Lots of time the stuff at the bottom of a deep chest freezer stays in surprisingly good shape, even frozen for a long time, because there's no temperature fluctuations down there. I've made some surprising discoveries in mine, many of which were entirely edible way past any imagined best-before date.

Apr 02, 2014
Nyleve in Home Cooking
3

Hungarian Palacsinta

Not that I've ever heard of. Jam, sweetened cheese, walnuts - those would be traditional sweet fillings. My mother never used yogurt for anything - only sour cream anyway. So yes, your mom adjusted the traditional recipe. Not that there's anything wrong with that at all.

Apr 01, 2014
Nyleve in Home Cooking

Have you taken the cutter attachment of your pasta machine apart?

When I bought a used pasta machine, I actually did something you're not supposed to do - washed it in the dishwasher. I soaked it thoroughly in hot water, dish-washed it, then took it out and immediately dried it in a warm oven so that it wouldn't rust. Then I ran very oily dough through the cutter until no more crud came out. I made up a batch of dough especially for the purpose with plenty of oil in it. If I were to do this again, I would use mineral oil to make sure the oil wouldn't go rancid, but it actually turned out fine anyway. Before disassembling the unit, I'd try everything else first.

Apr 01, 2014
Nyleve in Cookware

Flap steak at Asian market

I'm just going to turn it into hamburger. Problem solved.

Mar 30, 2014
Nyleve in Ontario (inc. Toronto)

Flap steak at Asian market

Yeah I do get this. Trust me, the meat was very very tough, even cooked to medium rare - most of the piece was med rare, some of it was medium and the thinnest bit was just a little bit more. But ALL of it was tough.

Mar 30, 2014
Nyleve in Ontario (inc. Toronto)

Flap steak at Asian market

At this point this discussion probably belongs more on the home cooking forum. I assume that the meat I bought was just a poor grade of flap steak, if in fact it was flap at all. It certainly looks like it, but doesn't fit any of the descriptions I have read about the final product. I have bought meat from First Choice before, and it's always been at a really good price, but maybe will stay away from beef from now on.

On the other hand, they sell big bags of chicken bones for $1 each if you want to make stock. And that is a real bargain.

Mar 30, 2014
Nyleve in Ontario (inc. Toronto)

Flap steak at Asian market

I guess. Maybe. I was surprised at how tough it was so you'd have to cook it some very different way or use an enzymatic tenderizer. Live and learn.

Mar 29, 2014
Nyleve in Ontario (inc. Toronto)

Flap steak at Asian market

So I never see this cut of beef anywhere. The other day I was at First Choice Supermarket (Kennedy and 407) and there it was in the meat counter. Cheap, too - like $4.49 lb. I bought two pieces, froze one and marinated the other for dinner last night. Turned out to be absolutely unchewable. Grilled to medium and thinly sliced across the grain, the meat was almost inedible. I often do flank steak that way and it's delicious, but this cut was ridiculous. Not sure if it was specifically the meat at this store but i won't be buying it again. This wouldn't have even be useable in a stir fry. I'll grind up the other steak for burgers. My dog was delighted with the leftovers, though.

Mar 29, 2014
Nyleve in Ontario (inc. Toronto)

Passover 2014

I made this last year and it's absolutely delicious:http://www.nytimes.com/recipes/101460... Made it with all bone-in thighs so that it wouldn't dry out in reheating. I may make it again this year but am also considering a tagine with preserved lemons and olives - also wonderful. I have a great recipe for this if anyone is interested.

Mar 29, 2014
Nyleve in Home Cooking
1

Flour: Bleached vs. Unbleached

Thanks -didn't know that. Don't use it often but it might be worth keeping in the house.

Mar 25, 2014
Nyleve in Home Cooking

Chicken cacciatore in pressure cooker

Ok so I decided to just take a cacciatore recipe that looks good and do it in the pressure cooker! I used one by Giada DiLaurentis - I liked the capers in it. Also threw in some mushrooms because I had them. Sneak taste before dinner says it worked out. Just pressure-cooked for 8 minutes after it reached pressure. It's just so stinking cold out I need comfort food and this is it.

Mar 24, 2014
Nyleve in Home Cooking

Hawaiian sea salt substitute

I can promise you this: if you don't like the finished dish, it will almost certainly have nothing to do with the salt. As kpaxonite said, the description on the package is just marketing. Sheen? Oh please.

Good luck with the recipe. I hope it turns out wonderfully delicious.

Mar 24, 2014
Nyleve in Home Cooking