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Pulled pork using whole boneless pork,loin

I didn't measure - just sprinkle it lightly over the meat. Have a sniff after it's been cooking a while and see if you need to add more. Remember - you can't take it out if you've added too much so go slowly.

Dec 10, 2014
Nyleve in Home Cooking

Soup kitchen cookery - large quantity recipes, cheap and delicious

Ugh. I can't remember exactly right now. We did make a meat sauce - using these horrible pre-cooked burger patties that were in the soup kitchen freezer which we ground up in a food processor. This was the perfect use for that dreadful mystery meat - we never know what's going to come from our local food share. As for quantities...I'm guessing here...I think we used about 18 1-lb. boxes of penne. It was close to a full case of penne boxes and I think they come in cases of 18 or 20. Sorry for not being more specific but we often just cook by ear.

The way I know how much pasta to use is to dump uncooked pasta into the baking dish we will be using (we use large stainless steel steam table pans) filling it about halfway. The pasta generally doubles in volume when cooked. Then I multiply by the number of pans we plan to make. For 110 people we would make 5 or 6 pans of baked pasta. This is best baked in the shallow (11-1/2 x 19-1/2 x 2-1/2) pans so that it heats through easily. I may have covered the pans for the first half hour or so, and then baked uncovered.

Good luck!

Dec 06, 2014
Nyleve in Home Cooking

Chowfind of 2014 (anywhere in Ontario)

Didn't exactly discover it for the first time this year, but my previous visit was years ago. Hopper Hut in a grim little strip plaza at the corner of Kennedy and Ellesmere, across the parking lot from Highland Farms. Great, inexpensive south Indian and Sri Lankan food. Mostly takeout but with a small dining room. I originally went there because I thought the name of the place was hilarious, not knowing that the specialty of the house is something called hoppers - which are not insects, but tasty pancakey things which of course I ordered because I had no idea what it was. They also have a ridiculously filling thali that could feed a family for about 5 bucks. Absolutely will be back.

Dec 04, 2014
Nyleve in Ontario (inc. Toronto)

Kifla recipe, please?

Ha! My mother was from Oradea too!best stuffed cabbage ever. I try, but cannot completely replicate.

Dec 02, 2014
Nyleve in Home Cooking

Is honey really...forever?

It's not always about temperature. Some honey just crystallizes quickly after harvest because of microscopic particles left in the honey which encourages sugar crystals to form. I'm not sure I'm explaining this correctly, but I keep bees and sometimes a batch of honey stays liquid for quite a long time; other times will crystallize within weeks even if the weather is still warm. Pure, unfiltered honey will pretty much always crystallize eventually. Warming it slightly does help it re-liquefy. I don't understand the science of this entirely, but it definitely doesn't mean the honey has gone off. The fact that your honey has become solid means that it wasn't pasteurized or highly filtered - this is a good thing!

Dec 02, 2014
Nyleve in General Topics
1

The caramel part of creme caramel, too hard

I always make creme caramel the day before I want to serve it. Letting it set in the refrigerator overnight allows the caramel to dissolve into a sauce. But not every single bit of the caramel actually liquefies - there is always some left sticking to the baking dish, which I think is normal. I recently made some that I actually had to bake two days before serving for logistical reasons and it turned out delicious, with plenty of caramel sauce. But even then, there was some left in the dish when I turned it out onto the serving platter.

Dec 02, 2014
Nyleve in Home Cooking
1

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