jounipesonen's Profile
Levi's "Jewish Rye"
Thanks! The picture is showing a rather fine grain texture - while this bread may be quite good - and I certainly will give it a shot - but am thinking of a more open 'build' - one that usually gives a bit of a chew whereas 'fine' tends towards the 'cake'
I referred to Levi's not as any ultimate but more as a type - and my memory says Levi's is 'open' - but who knows what I've forgotten :-)
Levi's "Jewish Rye"
Anyone have a simple recipe approximating Levi's Jewish Rye (à la NYC)?
The previous discussions have gotten far too deep and complicated for me.
(No religious dietary constraints involved)
New York Pizza
If we don't hear from him then we just have tio assume Quiet Flows the Don
New York Pizza
I would think it is the same one that I mentioned above --
http://www.dongiovanni-ny.com/ 358 44th St - around the corner from 9th
Celery plus a lot of leaves!
Dry the leaves - and powder them in a spice mill (or mortar/pestle)
Sebastopol
Good 'ordinary non-formal' non-chain restaurant - hopefully also seafood.
(Or nearby)
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What is the best steak?
Interesting that I found ONLY ONE reference (117 posts here) to fillet and that seems to have been more in reference to it being 'tender' rather than any taste treat.
That is in accord with the usual opinion among people liking steak. Interestingly enough, fillets are sold at the highest price - I guess that's the penalty for not appreciating good beef taste :-)
Guacamole - Why am I still alive?
Am wondering how that relates to the first four words of your post. :-(
Storing cans of maple syrup - weird crystals on the bottom?
"That's normal. Just remove the mold, the rest of the syrup is still fine."
Sorry - that's not true. The syrup will still taste OK - but it is possibly full of carcinogenic toxins that just add to your 'total' until someday someone yells 'Bingo' - and you won't be a winner.
I did a lot of questioning on this and eg advice given by Cornell University people is to definitely dispose of moldy syrup. The exact nature of the consequences is not totally known but there is no reason to play with fire.
What do Montrealers put their maple syrup in after they open the can? [moved from Quebec]
"until the second day my mom simply put plastic wrap over the top and secured it with a rubber band."
I sure hope they went in the fridge if not planning to use within a day or two.
As for the small cans - they are DAMN expensive that way! And it's not the usual family that is doing enough cooking and baking right away to use them up - or maybe even afford them.
The usual size is 1 quart or 1 liter - and even then not cheap - TJ's is even about 15$ a quart - and it is VERY necessary to keep in fridge - and if mold noticed - say goodbye to the whole batch. And be careful - it's not always easy to see inside opaque containers if there is mold - the pouring usually leaves the mold layer behind.
Guacamole - Why am I still alive?
Upper left square one --
http://www.ikea.com/us/en/catalog/products/60149673/
Guacamole - Why am I still alive?
OP here - the container was quite full - but there was still about 1 cm of 'air' - the container was a snap-lid IKEA plastic container - not really air tight as I know these IKEAs can leak if there is a liquid and they are tilted.
Guacamole - Why am I still alive?
Maybe it was the splash of Worcestershire Sauce everyone said didn't belong :-)
Seriously - it was still very green - though on the darker side.
dandelion green recipes?
OK - laugh at your own cost - but if they are not REALLY mature - wash very well - use as salad!
The trick is a bit or more of SUGAR with the (olive) oil, vinegar , salt and freshly ground pepper. Yes - they will still be 'bitter' but quite nicely so (there are variations depending on how old, soil grown, etc.)
I will admit that it may take a few tries to adapt - but I have found they become addictive. There is no doubt the youngest leaves are the easiest to start with - and scrounging dog-free, non-pesticided front lawns is the best. But do always wash well - several rinses.
Also when washed and put in fridge they really do keep well - much better than usual lettuce.
Do give a try - but more than once. I can well bet that most first tasters were totally turned off by Rucola/Rocket.
Guacamole - Why am I still alive?
The 'rehabilitation' is really only relevant to health concerns - some foods just don't taste good on 'keeping' - for example. stored cooked meat almost always gets a weird taste in my experience - textures change - vegetables lose 'bite' - and there is the absorption of other foods in the fridge etc. etc.
My suggestion only relates to foods that are known to 'keep well re taste.' Soups, pasta sauces, chili and such usually do well.
What do Montrealers put their maple syrup in after they open the can? [moved from Quebec]
"Should she be storing it int he fridge? We've never been harmed by not doing so, AFAIK"
Absolutely should be in fridge unless you're using it all up within days.
Left out, it will almost surely get moldy - and the mold YOU SEE is only the tip of the iceberg - the whole batch already has the mold - you are only seeing the 'flowers' on top. So there is no point just skimming and then even boiling the rest, etc. It should ALL be DUMPED.
Guacamole - Why am I still alive?
a PS to the hint about rehabilitating food you've already had in fridge -
You'll be taking them out of the micro piping hot - put the cover on right away - it will prolong the cooling down (not good to put hot items in fridge).a bit but no matter
But by putting the cover on right away you will not only be keeping air-borne gizmos out - but you will also be creating a slight vacuum as the hot air at top has greater volume. This will be even more effective if using screw type jars (but you may need a hatchet to open them)
And if you still haven't eaten it after a week or so - you can repeat.
Guacamole - Why am I still alive?
I posted this thread exactly because of how surprised I was that everything seemed OK - a bit darker than originally - but in no way 'brown' - also the bitterness indeed seemed to mostly go away.
If truth be told I hold a PhD in Public Health from a very respected School of PH together with a ChemEng background. Thus I was more than interested.
The guac was put away quickly - an IKEA plastic snap container - and in the back of fridge - and left unopened.
I realize very well it was a bit risky but I did try with all sensory tests even though I appreciate the incubation period might have been a few days - I did also chuck the remainder.
the next day
My thought is - however - that we probably do incorrectly respect use by/sell by dates too much. Even cooks such as Bittman and Kasper - who I respect very much - surprise me greatly telling how various condiments and sauces will keep for 4-5 days in fridge. I also appreciate that many foods will lose good taste and/or texture - and I wonder why there is not some differentiation with health issues.
Of course there is much to be said about erring in caution.
Mind you I am the first to toss anything - the whole jar, loaf, etc. - with the slightest indication of mold, odor etc. (I see some people are still skimming mold off maple syrup! That is a DEFINITE VERIFIED NO-NO!).
Btw - one trick - confirmed to me by Mr. McGee - is to pop various items you're holding in fridge - BACK into a microwave for 2-3 mins - and quickly sealed up and into fridge as soon as cooled. You can keep one of those pasta sauces that you got 'just right' much longer.
Guacamole - Why am I still alive?
Well - I kinda wanted to suggest a bit of this - but these other folks had given the 'proper' response.
I do feel that a lot of the 'cautions' are very much on the conservative side - but maybe why not.
Guacamole - Why am I still alive?
There wasn't the SLIGHTEST bit of off-odor - nothing at ALL visual - and only took the tiniest taste. Took a bit more - and some hours later ate the more significant amount.
Guacamole - Why am I still alive?
Almost a month ago I posted this thread:
http://chowhound.chow.com/topics/839330
I put the stuff away in the fridge - tightly closed container but certainly not hermetic.
I was going thru the fridge yesterday and spotted it - I opened and sniffed etc. - all looked and smelled OK - I took a small taste - OK - even the bitterness seemed to have diminished significantly.
I then ate a significant amount with tortilla chips - and am here today to tell about it.
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Papaya King or Grays Papaya
Need to ask for a friend - what are the closest of either of these to W48th/8th (Belvedere)?
Have tried web searches but neither seem to provide maps or lists of their locations.
How to Hold Potatoes Together?
Yes - used a cast iron pan - but maybe less oil than could have been - in any case they were browned - and almost blackened - but not the slightest hint of holding together. The flipping was indeed 'flipping' ;-)
Maybe dependent on type of potato - maybe should just make 'hash brown (shredded potato) patties'
How to Hold Potatoes Together?
Nice idea (I'd be glad to just have potatoes) - but how in heck does one hold the smashed potatoes together? I got just "Smashed Hashed" - it also seems a fair amount of oil needed.
http://www.chow.com/recipes/30326-crispy-curried-new-potatoes
New York Pizza
Good content for the OP. Hope they come back with what they found.
I would have 2 comments on your post:
1. High rents are of course an issue for Manhattan. But DG's on W 44th is not getting free space - yet the pizzas are under 10$. Pizza is a very high profit item cf. actual ingredient cost. I have to think the Usual Suspects' prices of $20 and up is just opportunistic (fine for the freedom of setting prices as desired but it also says high prices are not 'necessary'
2. I would also add that I can imagine the differences between various 'ovens' COULD make the difference between an excellent pizza and a great pizza - and/or - just make for a bit different taste that could be a nice variation while liking all. But the oven-type is not a very determining factor compared to the quality of the crust otherwise - and the quality of the ingredients - sauce, cheese and the occasional topping. One important character - at least tio me - is that a pizza be well done - and the bottom of the crust actually being partially blackened. (I asked for a pizza to be well done like that once in Tallinn - the cook - who was Italian - came out to see the customer that wanted a pizza the way it SHOULD be baked :-) )
Barley sprouts
Easter is over and I have a big dish with sprouted barley grass.
Surely they can be eaten - but what are some of the ways other than puréeing to barley juice?
In tasting them they are a bit less than 'tender' but certainly chewable. Also a bit bitter.
I'm thinking just simply with some olive oil, salt, pepper, vinegar and a bit of sugar (the bit of sugar makes using dandelion greens fabulous IMO for a salad).
Deviled Eggs - Pasta or what?
All true enough - but what ever happened to the old job function known as 'Editor?' :-)
Deviled Eggs - Pasta or what?
"the egg just looks strange because it is a close-up photo"
How about 'strange' because NOWHERE does the recipe mention any piping - and I even just guessed at it because I have never ever seen piped DE's? - must be the circles I travel in :-)
Deviled Eggs - Pasta or what?
Thanks for all the responses - and as I said, I suspected 'piping' - but the recipe itself seems ro be in conflict with that idea:
"Fill each egg-white half with 1 heaping teaspoon of the yolk mixture, rounding the tops with a spoon"
How in heck do you 'round the tops' of piped filling?
How about it being simply whacko - and yes - I too started to see a PLATE!
