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Nyleve's Profile

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Let's ban the word GUYS!!!

A question was posed. I answered. It was not an attack, nor a rebuke. I will save my canning skills for tomato season.

Nov 25, 2014
Nyleve in Not About Food

Recommendations in Vietnam and Cambodia, please

Somewhat helpful? Are you kidding? That is amazing! Thank you so much for all your recommendations - terrifically helpful! Now I really can't wait to get there.

Nov 25, 2014
Nyleve in China & Southeast Asia

Let's ban the word GUYS!!!

Why is this bothering me? And why, knowing that I'm going to have to read the replies to this for eternity, am I responding to the question?

BECAUSE really, Who cares? I mean, really? I am out for dinner. I am fortunate enough to have the money to pay for this dinner. Someone is actually going to cook it for me and then put it on a plate and serve it to me. Then they are going to, presumably, clean up after me and I will go home. Assuming that no one has been rude to me; that I have been served what I asked for; and that I have been fed food that has been prepared with the level of competence that could be expected for the price I am paying, who the h**l cares what the server calls me? For the record, I am a few years past the age of 60, so how much more behind the times could I possibly get?

Seriously folks, we are not royalty. Not any one of us. If you get called "guys", get over it.

Recommendations in Vietnam and Cambodia, please

Thanks for that. Will make a note of Wat Damnak. I assume Cambodian?

Nov 19, 2014
Nyleve in China & Southeast Asia

Recommendations in Vietnam and Cambodia, please

Thanks for your (long awaited ) reply. I have definitely concluded that there isn't much info for this corner of the world, which surprises me. But anyway, your comments and links are helpful and I'll be saving them for our trip. We have had some luck, when travelling in India, by asking our taxi driver to take us somewhere for lunch or whatever. They are often reluctant to take foreigners to places that they like, but we have had some really memorable meals that way.

I haven't done much digging on Siem Reap. Could be a wasteland, because such a tourist magnet. But surely there are some gems. Did you go to Phnom Penh?

Nov 12, 2014
Nyleve in China & Southeast Asia

what to do with russet potatoes

There will be more potatoes in my future.

Nov 12, 2014
Nyleve in Home Cooking

what to do with russet potatoes

Oh silly me. Could have done it then. I just ate one skin plain and threw the rest in the fire. Shameful, I know.

Nov 10, 2014
Nyleve in Home Cooking

what to do with russet potatoes

True! But then I'd have to cook more potatoes in order to load the skins because I used up all the insides for the gnocchi. This could become a vicious circle of potatoness.

Nov 10, 2014
Nyleve in Home Cooking

what to do with russet potatoes

I just made these gnocchi the other day and they were perfect. Texture was great and not at all difficult to do - I measured flour and potato by weight, not volume. Served them with a wild mushroom sauce, not butter and sage. You really need to use russets because the potato is drier and doesn't oversog the dough.

http://www.americastestkitchen.com/re...

Nov 10, 2014
Nyleve in Home Cooking
1

Does anyone have an amazing vegetarian chili recipe?

Here's my favourite veg chili. You can increase the seasonings to suit your taste. This is a pretty middle-of-the-road version.

Sweet potato and bean chili
2 tbsp. vegetable or olive oil
2 medium onions, chopped
2 tbsp. Mexican chili powder
1 tsp. ground cumin
1 cup vegetable broth
2 medium sweet potatoes, peeled and cubed
1 can (28-oz.) diced tomatoes
2 cans (19-oz.) pinto (or other) beans, drained and rinsed (4 cups cooked beans)
1 tsp. salt
1 tsp. crumbled dried oregano
1/2 tsp. cayenne (or to taste)
Small handful of chopped fresh cilantro

Heat the oil in a large saucepan or Dutch oven. Add the onions and cook, stirring, over medium heat until the onions are soft - about 5 minutes. Add the chili powder and the cumin and cook for another minute or so. Add the vegetable broth and the cubed sweet potatoes, reduce the heat to low and cook, covered, until the potatoes are almost tender - about 10 minutes.

Add the tomatoes with all the juice from the can, the beans, salt, oregano, and cayenne. Bring to a boil over medium heat, then let simmer until the potatoes are completely tender - about 20 minutes. Remove from heat and stir in the chopped fresh cilantro.

Serve with rice or corn bread and sprinkled with shredded cheese, if you like.

Makes 6 servings.

Oct 31, 2014
Nyleve in Home Cooking
1

Quadrupling A Cake Recipe?

Foolproof Banana Cake
1-1/2 cups pureed bananas (about 3 or 4 bananas)
1-1/4 cups sugar
2 eggs
1/2 cup vegetable oil
1 tsp. vanilla (optional)
2 cups flour
2-1/2 tsp. baking powder
1/2 tsp. baking soda
Pinch salt

Preheat the oven to 350o. Grease a 9 x 13-inch baking pan.

Beat together mashed bananas, sugar, eggs, oil and vanilla. Mix together flour, baking powder, baking soda and salt. Add flour mixture to banana mixture and beat until smooth. Dump into the prepared baking pan and bake for 35 to 40 minutes or until a toothpick poked into the middle comes out clean.

Done.

Oct 30, 2014
Nyleve in Home Cooking

Quadrupling A Cake Recipe?

I have a ridiculously easy and excellent banana cake recipe we use regularly. Also cheesecake (this week's dessert). The banana one can be topped with chocolate or cream cheese icing. The cheesecake can be served with fruit or, as we did this week, just drizzled with chocolate or caramel sauce.

Oct 29, 2014
Nyleve in Home Cooking

Quadrupling A Cake Recipe?

Anytime! Glad to help.

Oct 29, 2014
Nyleve in Home Cooking

Extra large eggs make a difference in pound cake?

We keep our own chickens so the eggs come in all different sizes. To standardize any recipe, I measure the eggs in a measuring cup for baking. One egg measures 1/4 cup (I could be off a bit from the standard, but this measurement works for me) so 4 eggs is 1 cup.

Oct 29, 2014
Nyleve in Home Cooking

Quadrupling A Cake Recipe?

I cook weekly for a local soup kitchen and often end up having to do the dessert. Doubling the recipe you posted will pretty well fill a 9 x 13-inch pan. It's probably just a bit scanty, but it should bake up fine. As for how much to make, I usually figure on getting 18 generous pieces of cake from a 9 x 13 (three by six, when cutting the cake). If we're serving a big meal, I might go a bit measlier in the dessert and cut the cake into 24 smaller pieces (four by six). So for 40 portions, you can either do 3 pans (6x original recipe) and cut big pieces of cake or 2 pans (4x original recipe) and make the servings smaller. Seniors tend not to be big on sweets so maybe the smaller pieces will do for them. But then again, if they get a big piece of cake, you might offer them something to wrap the leftovers in to take home for a midnight snack.

Oct 29, 2014
Nyleve in Home Cooking
1

Recommendations in Vietnam and Cambodia, please

Will be going to Vietnam and Cambodia for a month of travel in January. We'll start in Ho Chi Minh City, then travel through Dalat, Hoi An, Hue, Hanoi and Halong Bay. Then fly to Siem Reap and then to Phnom Penh before winding our way back to HCMC to fly home. Would love some recommendations for good food - specialties, markets, restaurants, whatever - along that route. I do have a Lonely Planet guidebook but I've always found LP to be really pathetic when it comes to food. Have also been browsing blogs, but any recent experiences would be very much appreciated.

Oct 29, 2014
Nyleve in China & Southeast Asia

Soup kitchen cookery - large quantity recipes, cheap and delicious

That sounds delicious! We just made a big baked penne casserole (served around 110 today) that was very well received. We somehow ended up with a giant block of mozzarella and the rest just came together. I will put your recipe on the list. We will often end up with some kind of winter squash that no one wants to deal with - this sounds like the perfect use for it.

Oct 21, 2014
Nyleve in Home Cooking

What's your best yard sale or thrift store cookware find?

I see bread machines at almost every yard sale. Plus our dump has a re-use building (where you can leave stuff or take it for free) and there is one there at least once a month. I think the biggest problem with them is that they're just too bulky for most people to justify keeping. If you don't use it often, it's just a space-hog that there's never enough room for. No judgement on bread machines as an appliance. I think Apple should design one and it will be much more compact.

Oct 20, 2014
Nyleve in Cookware

What's your best yard sale or thrift store cookware find?

On the bottom it says West Bend Penguin Hot & Cold Server. I can't imagine using it for anything but ice, but there you have it.

Oct 20, 2014
Nyleve in Cookware

What's your best yard sale or thrift store cookware find?

Bread machines. How many of them are out there? Ten zillion?

Oct 19, 2014
Nyleve in Cookware

Help: Absurdly Successful Boletus/Porcini Hunt!

Beautiful! Enjoy!

Oct 19, 2014
Nyleve in Home Cooking

Help: Absurdly Successful Boletus/Porcini Hunt!

I froze the porcini whole on cookie sheets, then packed into vacuum bags and vacuumed them shut. I have also frozen the sauteed ones which work very well in things like risotto and other stewed stuff. I also have tons of them dried. I use a dehydrator and then pack into ziploc bags and freeze for a couple of weeks to make sure there's nothing still alive in them. Then I put them in large jars in the pantry. They keep very well.

It was a good season here. happy hunting!

Oct 19, 2014
Nyleve in Home Cooking

What's your best yard sale or thrift store cookware find?

Could not resist this at St. Vincent de Paul for $7. It says it's a hot/cold server, but I can only imagine using it as an ice bucket. Love the penguins (don't know if you can see them marching around the sides).

Oct 19, 2014
Nyleve in Cookware
1

Help: Absurdly Successful Boletus/Porcini Hunt!

Congratulations! Our porcini season has been over for several weeks but we also did very well. What we didn't use fresh (risotto, pasta, omelets, etc., etc.) I either sliced and dried or froze. Some of it I sauteed, and then froze the sautéed mushrooms to use in cooked dishes. And then I tried an experiment and just froze some of the mushrooms whole and raw. I've seen them sold that way so it thought - why not? A couple of weeks ago I took one package out and used it to see if the method works. It was perfect. Let them thaw just enough to slice, and then cooked them in partly frozen state. i couldn't tell the difference between the ones cooked from frozen and fresh porcinis. I'll be doing more of that next year.

P.s. I just looked at the link about drying mushrooms and it's ridiculous. Maybe you can do that with thin-fleshed mushrooms but definitely not with something as meaty as a porcini. Those need to be sliced and dried in a single layer - preferably in a dehydrator but a very very low oven can work in a pinch.

Oct 18, 2014
Nyleve in Home Cooking

looking for help with using a large quantity of dried porcini mushrooms

Not sure if you've actually weighed them, but one once of dried porcini is actually a surprisingly large volume. You may not have a problem. Also the mushrooms keep forever if you store them properly.

Oct 18, 2014
Nyleve in Home Cooking

pumpkin pie recipe

I always use fresh pumpkin for pumpkin pie. I couldn't care less if canned pumpkin is just as good - I love the process of buying a pumpkin and preparing it for the pie. It just seems like the right thing to do - but I do have the time and I enjoy doing it so it's not a problem for me.

To prepare pumpkin for pie, cut the pumpkin(s) in half and scoop out the sends. Place cut-side-down on a baking pan and bake until really soft to the touch (375o-ish). Turn the pumpkin over and bake for a while longer to dry out the flesh. Purée the flesh in a food processor when cooled enough to handle and then - here's the trick - spoon it into a coffee filter or fine strainer lined with paper towel to allow the excess liquid to drain out. You want an thick purée. I usually do at least a couple of pumpkins at a time and freeze whatever I don't need right away in recipe-size portions.

My recipe for pumpkin pie uses honey for all the sweetener and it's delicious. Very light in the spices also, and not overly eggy. I'm pretty sure I've posted it on chowhound before but I can repost it if you like.

How are you going to make your Thanksgiving menu special?

Exactly the same here. No deviation from the carved-in-granite menu permitted. Roast turkey with my mother's stuffing, homemade cranberry sauce, gravy, braised red cabbage with apples, roasted squash (sometimes mashed, sometimes chunks) and a green salad just for appearances. Homemade pumpkin and apple pies. That is it. Hell would be raised if I tried to do anything "special". This is special enough as we only have it once a year.

Oct 08, 2014
Nyleve in Home Cooking

FREEZING BAGS OF MILK > SEEKING INSTRUCTIONS/ADVICE PLEASE

Canadian here. Yes you can freeze bags of milk - we used to do that for camping trips. It's important to thaw the milk completely, though, and shake well in case it's gotten a bit lumpy. Not spoiled, just a change in texture. Most of the time it's fine.

In Canada, a lot of milk comes in plastic bags. It's sold three bags to a package - I think it's 3 or 4 litres in total. You take a bag out of the package, place it in a plastic pitcher that's made especially for this purpose, and then snip off a corner of the bag so the milk pours out. Very sensible, less packaging and easy to store. Americans think it's hilarious. We think it's normal. This milk is not shelf-stable, nor is it irradiated or UHT pasteurized. It's just regular milk. Lactantia is a specific brand name but there are other brands of milk packaged in the same way.

Sep 28, 2014
Nyleve in General Topics

Vietnam and Cambodia food guide?

Is there such a thing? Looking more for names of dishes, how to order and what dishes are specialties of which places. Planning a trip to both countries and I am overwhelmed (and confused) by the names of dishes. I want to know what I'm ordering and where I should eat it!

Sep 20, 2014
Nyleve in China & Southeast Asia

How do I find posts I'm following?

Argh - I figured it out. I starred a couple of OLDer posts for some upcoming travel. Those have turned up in my profile list waaaay down since they were not started recently. Thanks - found 'em. Duh.

Sep 18, 2014
Nyleve in Site Talk