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cstout's Profile

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grocery store food finds -- shortcuts that taste great!

I missed this post way back then, but perhaps you may still respond. Question is, exactly which type of instant potatoes do you use to thicken soups with? I read somewhere that it is better to use one type over the others. Something about butter flakes or whatever. One was more creamy than the others & blended better in the soup. Sorry this is such a sketchy description, but I just want to use the right kind. Thanks.

Aug 27, 2015
cstout in General Topics

Looking for the perfect cobbler crust

HeyImBack, Leite's Culinaria website for the peach cobbler is great. Fantastic crackly crust.

I got confused with directions to turn mixer on med, turn to slow, & then turn to something else. Am wondering if all that was necessary. Did you use a mixer or by hand?

Aug 23, 2015
cstout in Home Cooking

Caramelized Onions - would like more ways to eat them

Perk, I hope you did not get offended when I said it is wrong not to post a link or whatever when you mention wonderful food. Was just reading through all these replies & it occurred to me you may have taken that seriously. Please do not, this is all in fun & I hope you jump back into the discussion. Your contribution is very welcome, no matter if you have a recipe or not.

Aug 22, 2015
cstout in Home Cooking

Caramelized Onions - would like more ways to eat them

No drizzle of oil or anything to keep them from drying out?

Aug 21, 2015
cstout in Home Cooking

Caramelized Onions - would like more ways to eat them

Hmmm, onion jam...please let me know about the whole other world of this condiment. Have you ever made onion jam?

Aug 21, 2015
cstout in Home Cooking

Caramelized Onions - would like more ways to eat them

Wow, the video looked like that was a pork roast, at any rate, you have an excellent idea. One more good thing to try.

Aug 21, 2015
cstout in Home Cooking

Caramelized Onions - would like more ways to eat them

Question for the onion lovers. Which do you prefer, yellow or white? Or does it matter?

Of course there are other types of onion too. Shall we discuss those? Are leeks onions? Sorry to admit more stupidity, but I have never eaten a leek. They just looked like a large green onion to me.

Aug 21, 2015
cstout in Home Cooking

Caramelized Onions - would like more ways to eat them

tastesgood, your suggestions sound so tasty, the creamed soup is something I am looking forward to when this 100deg weather gives way to cooler days.

Love your terminology "flavor profile", that sounds so gourmet, heck I want to put on a chef's apron & one of those tall hats & a buy a bushel of onions to cook with. I am in the midst of great cooks here. At least we all can stink together.

Aug 21, 2015
cstout in Home Cooking

Caramelized Onions - would like more ways to eat them

perk, it is absolutely wrong to mention something wonderful & not give us a recipe, link or some kind of idea where we can go to partake of the food of which you speak.

Find your friend immediately & tell him/her we must have a taste ourselves.

Aug 21, 2015
cstout in Home Cooking

Caramelized Onions - would like more ways to eat them

Grilled cheese, oh Baby.

Aug 21, 2015
cstout in Home Cooking

Caramelized Onions - would like more ways to eat them

Thanks for getting my taste buds started. This whole idea reminded me of the book "Alone in the House with an Eggplant". I was thinking of "onion" instead.

Aug 21, 2015
cstout in Home Cooking

Caramelized Onions - would like more ways to eat them

JoonJoon you are such a fantastic cook! You need to give cooking lessons at your home or whatever. The secret about pureeing the onions to add in soup is a keeper for sure.

I am saving your whole post & I am feeling like a gourmet cook already. Thanks for the wonderful advice. I want to try everything.

Have you ever made Naan or Flatbread? Looks pretty easy.

Thanks for all the ideas.

Aug 21, 2015
cstout in Home Cooking

Caramelized Onions - would like more ways to eat them

I guess I have been living underneath a rock for ages, but today I fixed a Patty Melt sandwich & was totally disappointed that my huge onion ended up in such a little pile of pure goodness. Not nearly enough to satisfy my taste for those onions.

That sandwich has morphed into a craving for more of that good taste of sweet flavor, but for the life of me, I cannot figure what else those onions could be piled on. Please help me out here. I can think of them added to stews & soups, but are there other good ways to showcase their taste?

I am positive there are other onion fans out there, so please share how you like them, even though it might sound a little strange. All suggestions are welcome.

In the mean time I will be cooking two huge onions & watching them shrink into bits of brown yum. Thank you.

Aug 20, 2015
cstout in Home Cooking

Looking for the perfect cobbler crust

Ha ha, these folks would not even know what yelp is. Just a place that has crappy bar b q, but a dear little lady bakes delicious things like mile high meringue pies & all kinds of cobblers. She even made a dewberry cobbler that was outstanding. Thanks for the idea though.

Aug 20, 2015
cstout in Home Cooking
1

Looking for the perfect cobbler crust

Yes Annie, most all recipes say to pour batter in first & then fruit & the batter floats to the top. I guess I always want to do something different like put the batter on last.

Finding the elusive recipe is what makes those copycat web sites so popular.

Thanks everyone for so kindly chiming in.

Aug 20, 2015
cstout in Home Cooking

Looking for the perfect cobbler crust

Yes,I was referring to the peach cobbler from Leite's Culinaria. I am happy to hear you tried the recipe & found it good. Will definitely try it. Thanks HeyimBack.

Sorry I forgot to tell you all to search for the peach cobbler in that website.

Aug 20, 2015
cstout in Home Cooking

Looking for the perfect cobbler crust

Hello Everyone - I am beginning to think the secret to a crackly crust may be due to some recipes calling for pouring boiling water over the dough.

An example I found was on the website called Leite's Culinaria. The topping looks pretty promising, although I would like more topping. What do you think? Is boiling water the magic trick to a crackly crust?

Aug 20, 2015
cstout in Home Cooking

Looking for the perfect cobbler crust

I will try to post a picture, but don't know if I shall be going back soon. Too far to travel just for the cobbler. Other food is not worth the trip.

Aug 20, 2015
cstout in Home Cooking

Looking for the perfect cobbler crust

Annie, the crust I am lusting after definitely was on top of the peaches, gosh, this is maddening, thanks for trying to help.

Aug 20, 2015
cstout in Home Cooking

Looking for the perfect cobbler crust

Cooks Country did not have enough topping on it.
Mel's Kitchen had that "cakey" topping that I don't care for.
Sorry to be so picky, but I know that the perfect crust for me is out there somewhere.

Thanks for taking the time to direct me to those 2 links.

Aug 20, 2015
cstout in Home Cooking

Looking for the perfect cobbler crust

It would have been a big help if I could have seen the whole cobbler from just out of the oven, but I only see a very small portion in a small bowl so I could not really get a feel of what the end result should look like.

Both of your suggestions are great, although the one I ate did not have a puff pastry topping, just a thin crisp type of thing that just made you want to dig around in the bowl for one more bite of "cobble".

Perhaps the egg you mentioned monfrancisco might be leading me on the right track. Will have to look for pictures on the net to see if I can see something. Thanks.

Aug 18, 2015
cstout in Home Cooking

Looking for the perfect cobbler crust

Peaches are everywhere & so are a dozen other wonderful berries & fruits. I am going nuts searching for that special crust. Let me see if I can describe it to you.

First of all, it is NOT cakey, not made of biscuits or regular pie crust.

This crust is rather thin, glistening, bumpy & appearing to have a hint of layers, a balance of sweetness that does not overpower the sweetness of the fruit.

I have had the perfect concoction at a bar b q joint in Texas, but of course they aren't talking, so I am left to figure this out on my own. Heck, if they did not have the peach cobbler, they would be out of business.

Perhaps what I am looking for is not even called a cobbler, maybe
it goes by some other name. Anyway, the topping is what is key here. The summer bounty of fruit can hold their own.

Any information would be greatly appreciated. Thanks.

r

Aug 18, 2015
cstout in Home Cooking

Tomato Gravy - tasted a lot, but not the "real" thing

I love Cajun dishes, please share the recipes with us. Everyone needs another gumbo & tomato gravy recipe. Thanks.

Aug 09, 2015
cstout in Home Cooking

Tomato Gravy - tasted a lot, but not the "real" thing

Will definitely try your recipe. I love making all the variations that have been posted. I have come to realize this is a journey instead of a destination. Each recipe brings something tasty to the table. Thanks for sharing.

By the way here are a very few ways I have used the tomato gravy recipes.
Add in:
stewed cabbage
stewed okra
canned green beans
over biscuits
over grits
gumbos
Much more, never get tired of ideas

Aug 07, 2015
cstout in Home Cooking

Your Absolute Favorite Weeknight Recipe

Would you mind sharing your marinara sauce recipe? Thanks.

Jul 25, 2015
cstout in Home Cooking

How to make a really good beef stew

Hey everyone, you all have taken the humble beef stew to a whole new level for me. No wonder my stew looked & tasted so bland.

Chowhound folks always come together, share their expertise & leave the OP with all kinds of ideas to make a better dish. These kinds of tips & recipes are not found in cookbooks. It is as if there are all kinds of gems being laid out for one to pick & choose from.

And so it is, another wonderful dish emerges from all the offerings brought forth. I totally agree with Walker's comments, Chowhounds are the best. Thanks for your recipes & tips. I can't wait to start a "real" pot of stew, my mouth is watering.

How to make a really good beef stew

Some very good suggestions here. I have never tried tomato paste. Does anyone throw in a bay leaf?

Jul 10, 2015
cstout in Home Cooking

How to make a really good beef stew

This sounds like a good recipe, thanks.

Jul 10, 2015
cstout in Home Cooking

How to make a really good beef stew

Don't know what MTAOFC stands for. What cut of meat are you using?

Jul 10, 2015
cstout in Home Cooking

How to make a really good beef stew

All of the above, I must say.

Jul 10, 2015
cstout in Home Cooking