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Hecetamom's Profile

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Sauce - Mysterious Ingredient

What you are eating is Buerre Blanc. It's a classic sauce where the butter is cut into pieces and beaten into the warm wine/lemon juice. Other acids can be used like a fruit vinegar to make a slightly different sauce.
Very nice with poached salmon.

Would you eat it if . . .

I grew up on a farm 60+ years ago. We raised and butchered our own meat and poultry. I could still do this.
I buy meat and poultry raised and processed ethically as well as free range, not cage laid eggs. I pay more for this and it is well worth it to me. I am careful with portions and treat these animal products with respect. I try very hard to eat at restaurants that do the same.
I do not eat factory farmed meats or eggs from caged hens.

What do you wish you could do that you've never been able to master?

I can do a lot of things but for the life of me I have never been able to make those filled phyllo pastry triangles.
I am good with other phyllo but not those. They just end up looking awkward.

Nov 19, 2013
Hecetamom in Home Cooking

Favorite macaroni and cheese - bechamel or custard?

Bechamel. For my granddaughter I go a bit easy on the cheese and throw in a handful of frozen peas at the end. For adults, more cheese and a cheesy top to brown in the oven.

Nov 14, 2013
Hecetamom in Home Cooking

What's for Dinner #246 - It's Officially Fall Edition [through Sept 30, 2013]

CSA today. Linguisa sausage and potatoes. Kale sautéed with leek and capers. I share my CSA so this uses up the one leek and half bunch of lacinato kale as well as a couple of little potatoes.

What are you drinking tonight?

Black and White. scotch and water. Torrontes wine with chicken wings and corn.

Sep 14, 2013
Hecetamom in Spirits

So Nigella's husband is filing for divorce

Sad public stuff!
I feel for her.

Jul 07, 2013
Hecetamom in Food Media & News

Lamb that does not lamb?

Big lamb fan here.
I buy local grass fed. Anderson Ranch grown about 40 miles from me. It is available in better grocery stores here (Oregon)
Strictly speaking it is probably not lamb but young sheep.

I think google a local source and try it out. The 'sheepy' flavor is more in the fat so,trim it well.
Use some, aromatic seasoning like,garlic and rosemary.

Hope it works!

Jul 07, 2013
Hecetamom in General Topics

Refrigerate leftover red wine ...... or not?

Big fan of refrigerating reds.
Cooling down is a good thing.

Tonight I drank a Tempranillo that has been refrigerated for quite a while and while it wasn't at it's best any more it was better than much wine by the glass at restaurants.

Jul 06, 2013
Hecetamom in Wine

Which Trader Joe's canned tuna?


Jul 03, 2013
Hecetamom in Chains

Favorite wine with lamb

Love Zinfandel with lamb!

Jun 22, 2013
Hecetamom in Wine

Do you like whipped cream on your fruit pie?

No. Love fruit pie. No whipped cream!

Jun 21, 2013
Hecetamom in General Topics

Tajin seasoning

I just used it last night on boneless chicken breast. Good way to add flavor.

Jun 20, 2013
Hecetamom in General Topics

Good 'ol Fried Chicken like Lou & Eve's

We ate there or got takeout from there a lot as a kid and when I was a young woman. One of my fav memories is of taking my grandfather there for his 80th birthday. He had champagne, of a sort, and regaled us with stories of the first time he tasted champagne as a young man on the Barbary Coast in San Francisco.
Wish they were still around.

Jun 17, 2013
Hecetamom in Pacific Northwest

I don't like it. I would never buy it. But if it's in front of me I can't stop eating it.

Popcorn. Specifically microwave popcorn w fake butter flavor.

Are there any particular foods that you eat every day?

I workout 4 days a week and my breakfast is the same every day, two hard boiled eggs and a banana.
Lunch at least 5 days a week is a cup of Greek yogurt over chopped fruit, almost always an organic Fuji apple.

May 27, 2013
Hecetamom in General Topics

Are You a Compartment Eater or Proportional Saver? Do You Know One?

I'm often an A. Even when I really like the meat/fish component I often crave the good veggie component i.e chard, Brussels sprouts, great carrots, and eat them first.

May 27, 2013
Hecetamom in General Topics

Cookbook of the Month May 2013: MEXICAN EVERYDAY by Rick Bayless

I agree with your assessment. I took the book back to the library and will not be purchasing it. I know others really liked the Chipotle Meatballs but I followed the recipe exactly and found them uninspiring. I thought they needed more salt some cumin and something else.
The guacamole wasn't to my taste as well.

May 22, 2013
Hecetamom in Home Cooking

Springfield, Oregon or anywhere up to an hour near by recommendations for restaurants desperately needed

Rye, Agate Alley Laboratory, King Estate winery, Beppe & Gianni, Davis downtown, Excelsior, Dalia, the Humble Beagle.
These are all mostly very good most all of the time. Lots of the TA reviews or Yelp reviews are off base or by sadly disgruntled folks. I have eaten at all of the above w/in the last year, sometimes more than once and have dined happily.
There are others as well. Look up the Eugene Weekly and their quarterly Chow report.

May 19, 2013
Hecetamom in Pacific Northwest

Do you let other people use your knives?

Some knives for some tasks-Yes. My knives are sharp. All the serious tasks with serious knives are done by me. My bread knife, my chef's knife and my slicing knife are used only by myself or my son. Simple cutting/chopping with the other knives kitchen helpers can do.
I've never lent a knife to anyone.

May 17, 2013
Hecetamom in Cookware

Eats At/Near Country Fair in Eugene?

This restaurant in an old church is the only sort of fine dining nearby. The traffic near the Country Fair will be challenging!

Apr 03, 2013
Hecetamom in Pacific Northwest

What to do with Lamb Stock

If you have any lamb left I think you could make this.

Apr 03, 2013
Hecetamom in Home Cooking

What is the most UNUSUAL method of cooking you have ever seen or heard of?

I saw this dish made in a cooking class in Southern India in February.
It was steamed in a small vessel on top of a larger pot of boiling water that turned the whole thing into a pressure cooker and formed the puttu in a traditional shape when it was unmolded.

It was interesting to watch, I had never seen this type of pressure cooker thing and it did the job well. The resulting dish was very bland and needed lots of chutney/sauce to spice it up to my taste.

I was much fonder of idli
I seriously considered buying an idli maker, kind of a multi layered steamer, before I came to my senses!

Mar 31, 2013
Hecetamom in General Topics

Wash pre-washed spinach?

Yes if it's going to be eaten raw. No if I am cooking it.

Mar 19, 2013
Hecetamom in General Topics

Best Vegetarian Chili Recipes?,1925,...

This is my fav vegetarian chili. I've made it many times. I usually use less green peppers than the recipe calls for, maybe 1/2-3/4 cup.

Mar 16, 2013
Hecetamom in Vegetarian & Vegan

Lamb - domestic (American), Australian or New Zealand?

I really like this lamb. Not sure how far out of Oregon it gets.
So much better than lamb from OZ or NZ

Mar 14, 2013
Hecetamom in General Topics

Tipping on takeout?

I rarely get takeout because I don't like it. When I do I tip a couple of dollars for packing up the order.

Jan 30, 2013
Hecetamom in Not About Food

Survey: Your Preference for Fat in Yogurt.

Prefer full fat Greek. Usually buy nonfat and still find it acceptable.

Jan 26, 2013
Hecetamom in General Topics

Cooking or Eating Out: What is more important in making who you into a food expert?

I would say B but only because I travel and get new food experiences in my eating out. At home it would be A.
I was lucky to be raised by a mom who was a good cook and welcomed my involvement in the kitchen. We lived on a farm, raised and butchered our own meat, had a good variety of fruit trees and a big vegetable garden.
My parents were foodies before it was cool. After dad retired they experimented with things like drying their corn to make cornmeal etc... We didn't eat out much both for cost reasons but also because the food was not as good as we had at home. The only exception was Chinese food which was the most exotic 'ethnic' food available in out town 50+ years ago.
I enjoy cooking, enjoy learning about the history and culture of food and have the opportunity to travel which has expanded my horizons hugely. My biggest challenge now is to focus well enough to get skilled at the new techniques I learn in restaurants and homes when I travel.

Jan 22, 2013
Hecetamom in General Topics

Your First Time...Did You Enjoy It?

Luckily the first Indian food I had was pretty good. I liked it and tried to cook it at home.
Then I went to India and wow! Loved it! Lots of spice, lots of diverse dishes, lots of variety of ingredients.
Where I a live now there are a couple of Indian restaurants where the 'brown glop sauce' is the norm. Not much spice, limited condiments.
I am going to India again in a couple of weeks and I am going to pay lots closer attention to how everything is made!

Jan 21, 2013
Hecetamom in General Topics