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What to do with a dry Sacher torte?

Don't you think you're piling on a bit more than is warranted? How many times must I apologize for annoying everyone?

Jan 02, 2014
Thanks4Food in Home Cooking

My Christmas pot roast doesn't have much flavor

To whoever it was that recommended the Worcestershire sauce: my husband did do that the last time he had it and said it added a lot of flavor. I'll make it a regular part of the recipe. Thanks!

Jan 02, 2014
Thanks4Food in Home Cooking
2

What to do with a dry Sacher torte?

Now that looks gorgeous--the chocolate looks thick and delicious.

Jan 02, 2014
Thanks4Food in Home Cooking

What to do with a dry Sacher torte?

I am very thankful for good food, but saw no reason to use good ingredients on something that isn't good to start with--and as I wrote below, I was trying to please my husband with the original post.

If it makes you all feel better--and apparently it will--I will no longer let you know if I decide not take the offered advice. And I will take a few months off from asking any advice at all.

Jan 02, 2014
Thanks4Food in Home Cooking

What to do with a dry Sacher torte?

I'm very sorry I put you out, Chowser, but I was doing it for my husband's sake. When I convinced him that we had better-tasting things available, he gave up on the idea of trying to save it.

Jan 02, 2014
Thanks4Food in Home Cooking

What to do with a dry Sacher torte?

Thank you, MrsJonesey: at least one person got it. I thought I was doing you guys a favor by saying I'm getting rid of it so you wouldn't keep trying to offer suggestions.

It seems what you would have preferred it if I had made my original post and not replied with further posts. But someone had said "Please report back!" I thought it was nicer to let you know that I decided not to try to save it than to have someone out there waiting to know how my trifle turned out.

Jan 02, 2014
Thanks4Food in Home Cooking

What to do with a dry Sacher torte?

Don't be confused: I considered the options and decided this thing wasn't worth saving. Don't you guys ever conclude that something isn't worth saving? I don't do alcohol (much) or dairy and nearly all the suggestions were one or the other or both.

The implication that I was being wasteful by not "re-purposing" it just irked me. This is not some healthful food that it would be a shame to waste--it's a giant Ding Dong. I said that twice before but no one seems to have picked on up it. But I really mean a Ding Dong with that waxy-tasting chocolate coating. Would any of YOU try to salvage a Ding Dong, even a giant one with smidgen of apricot preserves in it?

As for my husband: he doesn't care one way or the other anymore--this IS nearly a week later and it's not as much a shame to throw it out now as it seemed on Christmas Day.

Dec 30, 2013
Thanks4Food in Home Cooking

My Christmas pot roast doesn't have much flavor

I increased everything proportionately except for the liquids: since the roasts were flat they didn't need extra liquid for coming halfway up the side of the meat--in fact they were a bit drowned in the liquid using only the amount for one roast.

To C. Hamster...I'm not sure on that one, but I would guess so. Whenever we want good meat we go to a small grocery store in a more chi-chi part of town.

I will try it again without doubling and see if I achieve success.

Dec 30, 2013
Thanks4Food in Home Cooking

What to do with a dry Sacher torte?

Re-purpose? This isn't Habitat for Humanity--it's a cake. Why should I waste the freezer space and the calories on something I don't even like?

And I'm lactose intolerant which is why I'm ignoring suggestions about ice cream/whipped cream, etc.

Dec 30, 2013
Thanks4Food in Home Cooking

My Christmas pot roast doesn't have much flavor

Sorry, I've been away. It wasn't a rolled roast but a flat chuck roast--maybe 2 inches thick. All I remember is it having a label that said "Hereford" on it like that was a great thing. I did ask for a 7-bone but they said they don't get those very often. The LeCreuset was the 7.25 oval.

We were too tired to try any of your suggestions above, but I will definitely try a shot of Worcestershire and/or soy sauce tonight.

I'm really mystified about this since the first time I made this it was out of this world. The only thing I did differently this time was to double the recipe with 2 roasts. And I didn't use any water at all but more wine and beef stock.

Dec 30, 2013
Thanks4Food in Home Cooking

What to do with a dry Sacher torte?

I was away for a few days so couldn't reply till now. Funny you mention the Hershey's cake: I just made the Special Dark version for a friend's birthday today and it looks so good (btw, I sprinkled it with non pariels for some color and it looks like a giant non pariel, so that's what I'm going to call it, "Non Pariel Cake"). Then I looked in the fridge and saw that Sacher torte...yuck,

Although the trifle idea is interesting, it tasted too much like a Ding Dong to want to waste any good ingredients on it. I think I'm just going to toss it--esp. since I'm suffering from an over-indulgence/over-abundance of sweets this year. Not only were we given a ton of candies this Christmas, but I had purchased a lot of cakes (stollen, panettone, pound cake) and cookies to serve at an open house a few weeks ago--and very little was eaten.

Dec 30, 2013
Thanks4Food in Home Cooking

What to do with a dry Sacher torte?

Since my sister who lives in Rome told me she gets one every Christmas, I thought I'd try one from Cost Plus. Glad I got it half price because it seemed a bit like a glorified Ding Dong. My husband doesn't want me to throw it out without first trying to do something with it--any ideas?

Dec 25, 2013
Thanks4Food in Home Cooking

My Christmas pot roast doesn't have much flavor

It's the Cook's Illustrated recipe that I followed to a T--except that I doubled it. So generous S&P for the browning.

Dec 25, 2013
Thanks4Food in Home Cooking

My Christmas pot roast doesn't have much flavor

I used only stock and red wine. I went ahead and poured the mushroom sauce (reduced) over all--but that soy sauce comment below is a possibility. May try that tomorrow if the mushroom sauce hasn't helped.

It may taste better tomorrow just because I'll be more relaxed. I hardly ever like anything I make at the time I make it.

Dec 24, 2013
Thanks4Food in Home Cooking

My Christmas pot roast doesn't have much flavor

Made the CI Pot Roast that I have had good luck with before. Figured I would make today so it would taste better tomorrow. Meat (boneless chuck roast) is very tender but neither my husband nor I think it has much flavor.

Only took about 2 hours in my large Le Creuset because this was not a rolled roast. I removed the roast and mirepoix to a sauteuse pan and am making a mushroom sauce with the liquid and some red wine. But is there anything I can do to boost the flavor of the meat itself? Should I pour this mushroom sauce over it and let it sit in the sauce overnight?

Dec 24, 2013
Thanks4Food in Home Cooking

ISO almond baked goods recipes

I found this recipe for Kristen King's almond squares on Chowhound and have made them to rave reviews many times: http://www.examiner.com/article/almon.... Chocolate chips are a popular addition, but I like them plain myself.

Dec 21, 2013
Thanks4Food in Home Cooking

Smoked turkey--how different is it from a regular turkey?

That's what I'm worried about. I might be happier just making my own turkey breast. I could make someone else happy by re-gifting this turkey.

Dec 21, 2013
Thanks4Food in Home Cooking

Anyone use TJ's Multigrain baking mix to make "impossible pie"?

The last time I made impossible ham and swiss pie (similar to this http://www.bettycrocker.com/recipes/i...), I decided to try TJ's multigrain baking mix.

It looked beautiful when I took it out, but it was thick and pasty and seemed uncooked--even though a knife came out clean. I put it back in for another 10-15 minutes and it seemed better, but the entire time eating it (over several days), I wondered if this thicker/pastier texture was okay or not.

Want to make another one, but have no idea what I could do differently to achieve success this time. These ladies make a veggie version, but the baking time and temp are the same as the original recipe: http://mealmakeovermoms.com/kitchen/2...

Dec 21, 2013
Thanks4Food in Home Cooking

Smoked turkey--how different is it from a regular turkey?

I was planning to make a turkey breast for Christmas but just found out that we're being given a whole smoked turkey as a gift. I've never cared much for smoked anything, so wondering what to expect (to me, smoked equals dry). What do you do to prepare it: heat it up or just slice and serve? If I make all my regular sides, should we have a decent turkey dinner--or is a smoked turkey better for sandwiches?

Dec 21, 2013
Thanks4Food in Home Cooking

Home Cooking Goals for the New Year

I never did get up the courage to grill a pizza on our gas grill. :-(

It's such a silly thing to be afraid to try...

Dec 09, 2013
Thanks4Food in Home Cooking

Punch recipes, anyone? (no added sugar, please)

Martinelli's replied: The recipe calls for five 25.4 ounce bottles or [sic--I think they meant "of"] Sparkling Apple Cider or five 25.4 bottles of Apple Juice. You are correct in pointing the omission of the bottle size and we appreciate it. We will correct the recipe on our website. The Friday Night Live Program at Soquel High is the group who developed the recipe and submitted it to us. Some of the recipes are credited to customers who submitted them.

Dec 05, 2013
Thanks4Food in Home Cooking

Punch recipes, anyone? (no added sugar, please)

I can't follow you at all, so I"m considering this particular conversation closed.

Dec 05, 2013
Thanks4Food in Home Cooking

Punch recipes, anyone? (no added sugar, please)

Hey, thanks for that link. I should have thought to check their website. They all sound good, but I'm leaning towards the Passion Punch, but would no doubt have to use frozen strawberries instead of fresh.

If you looked at that recipe, did you kinda wonder what "Friday Night Live, Soquel High School..." had to do with it?

Wait--now I'm not sure what they mean by "5 bottles Martinelli’s Cider or Apple Juice". My first thought had been the bottles of Sparkling cider. But if they mean plain apple cider, what size bottle? I mean 5 bottles of this sucker would be a LOT: http://www.martinellis.com/products/j...

(P.S. I just emailed them to ask for clarification.)

Dec 04, 2013
Thanks4Food in Home Cooking

Punch recipes, anyone? (no added sugar, please)

Still looking into recipes. I'm now considering that with 13-15 children coming (yikes), perhaps a light-colored punch would be ideal.

I found this one from Welch's: http://www.welchs.com/recipes/drinks-.... What do you-all think of that cinnamon syrup? And do you think 3 16oz bottles of lemon-lime soda make sense? How do you serve 30 with 3 16-oz bottles?

I also saw this one: http://allrecipes.com/recipe/sparklin... and wondered if sparkling white grape would work instead of the sparkling apple cider.

Dec 04, 2013
Thanks4Food in Home Cooking

Punch recipes, anyone? (no added sugar, please)

You're the one who said the "profile" would be changed by switching out the Tang for OJ.

Punch recipes, anyone? (no added sugar, please)

This looks really good--thanks!

Dec 04, 2013
Thanks4Food in Home Cooking

Punch recipes, anyone? (no added sugar, please)

Both ways sound good--thanks for the suggestions. I like the fact that this one probably wouldn't stain very badly if spilled since there will be children present.

Dec 04, 2013
Thanks4Food in Home Cooking

Punch recipes, anyone? (no added sugar, please)

But I'm not so sure I want a "flavor profile" that includes Tang. :-)

Dec 04, 2013
Thanks4Food in Home Cooking

Punch recipes, anyone? (no added sugar, please)

Having an open house this Sunday and thought I'd serve two punches: one with alcohol and one without. What I'm surprised to find, searching the Web, is that so many punches call for Kool-Aid, Hawaiian Punch (didn't even know that was still around), and/or cups of sugar. I can't understand why a mixture of fruit juices and soda requires added sugar.

There's a thread from 2011 about a punch that they used to make at Disneyland--Jungle Julep. It sounds pretty good, but are the Tang and sugar necessary? Couldn't you just add orange juice?

-----------

Jungle Julep (from Adventureland's Tahitian Terrace)

Ingredients

½ c. sugar
5 c. cold water
½ c. pineapple juice
3 T. lemon juice
2 T. grape juice concentrate
2 T. sweetened orange powdered drink mix
1 ½ T. grenadine

Preparation

In a large pitcher, mix the sugar with the water until it is completely dissolved. Stir in the remaining ingredients. Chill. May be served over ice. Makes 1 ½ quarts.
---------

I'd like to do something like that but adding, say, ginger ale to one and Prosecco to the other. What do you think? Any other ideas? (Yes, I did check previous Chow "punch threads" but there wasn't much that interested me.)

Dec 03, 2013
Thanks4Food in Home Cooking

Food Lab Turkey Breast

Okay, dinner's over, it came out fine--but I'm pretty sure I won't make it again. Mainly it was the dressing I didn't care for. Never had a sage sausage stuffing/dressing and it didn't grab me all that much--and it came out really salty. Plus it made enough for an ARMY. I'll have to make another turkey breast in order to use up all that dressing.

I intend to go back to the ATK braised turkey breast recipe for my next turkey breast go-round. I can't really remember how it tasted, but I know we raved about and it was a lot less work.

Nov 28, 2013
Thanks4Food in Home Cooking