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What cookbooks have you bought lately, or are you lusting after? September 2014 edition!

I've pre-ordered this and now I'm even more anxious to receive it! Thanks for sharing these recipes.

Sep 06, 2014
Jessiet in Home Cooking
1

Very Blueberry Muffins

The recipe calls for "fine salt"; that is not kosher salt. It should specify "kosher salt" if that is what is needed.

Sep 06, 2014
Jessiet in Recipes

What cookbooks have you bought lately, or are you lusting after? September 2014 edition!

Just bought "Meat" by Pat LaFrieda, and "Bones" by Jennifer MacLagan. "Meat" is very good for learning about the cuts of different kinds of meats; there are not an abundance of recipes, but it's very informative. Haven't really gotten into "Bones" yet, but I do enjoy cooking on the bone whenever I can. Am looking forward with great anticipation to Ottolenghi's "Plenty More", and have pre-ordered it on Amazon. He has never published anything that I don't love! His flavor profiles are different, and wonderful, to say the least.

Sep 06, 2014
Jessiet in Home Cooking

Carbon vs. Stainless Steel Fry Pans

What makes you think there are toxic fumes in carbon steel? I have never heard that.

Sep 06, 2014
Jessiet in Cookware

Carbon vs. Stainless Steel Fry Pans

If you're going to buy carbon steel, check out the Paderno brand. They sell them on Amazon. I have 3 and they are my very favorite fry pans. They cost much less than the deBuyer brand. They are heavy, but they are great for browning anything. They do a great sear on a steak or burger, and when seasoned, are totally nonstick. You would not be sorry. If you ever burn something badly, they are simply re-seasoned--no problem. You can (and the label encourages you to) rinse them with hot water right away, before they cool. I feel their heavy weight is an advantage.

Sep 06, 2014
Jessiet in Cookware

Easy BBQ Baby Back Pork Ribs

Hey Jaythe(not so)great, because of folks like you, I often hesitate to even comment on CHOW. Making fun, being overly critical, a know-it-all attitude, and downright nastiness just make some of us who have something to say hesitate.

Sep 01, 2014
Jessiet in Recipes

Freezing Cooked Maine Lobster

Very helpful reply! Thank you. I'll add it just at the end and heat it through. I will also vacuum pack.

Aug 19, 2014
Jessiet in Home Cooking

Freezing Cooked Maine Lobster

Thanks for the tip. Intended to make some lovely lobster stock with the shells before I became sick. :( I've used chicken stock before, in a pinch, and find the lobster taste comes through nicely.

Aug 19, 2014
Jessiet in Home Cooking

Just ate lobster for the first time

I tried this method a few days ago, and it only works well sometimes. Other times, it flattens the meat.

Aug 19, 2014
Jessiet in General Topics

Freezing Cooked Maine Lobster

I have heard of freezing it in salted water. Do you know if that will prevent it from becoming rubbery?

Aug 19, 2014
Jessiet in Home Cooking

Freezing Cooked Maine Lobster

While in Maine, we cooked up a bunch of lobsters, ate some, picked out the meat from the leftover ones, and ended up with 2 lbs. of meat! That's great, isn't it? We refrigerated it, brought it home to PA, and I became ill and can't make the beautiful concoction I have in my head--a lovely chowder with lobster meat, corn, leeks, chicken broth, white wine, butter, cream, saffron and fresh thyme. I know; sounds outrageous, doesn't it?! So what say all you CHOW foodies--can I freeze the meat and use it in a week or so when I'm feeling better? I am sure the flavor will not be as good as fresh, but will it still be very good for soup or chowder? I sure hope the answer will be resounding "yes"!

Aug 19, 2014
Jessiet in Home Cooking

New England Lobster Rolls

It is ONE of the ways to make an authentic lobster roll, and probably the most popular way. That said, some folks eliminate the mayonnaise and drizzle melted butter over the whole thing. Red's Eats in Wiscasset is one such place, and their long, long line of customers attests its' goodness!

Jul 22, 2014
Jessiet in Recipes

Having problem with lard for pie crust

This link has been very helpful to me. Yes, clearly leaf lard that I am looking for, since it is harder. Thank you so much!

Jul 09, 2014
Jessiet in Home Cooking

Having problem with lard for pie crust

Thank you everyone. Armed with the info I need, I begin my search!

Jul 08, 2014
Jessiet in Home Cooking

Having problem with lard for pie crust

Thanks, biondanonima! You may be right. Now the search begins for the leaf fat.

Jul 08, 2014
Jessiet in Home Cooking

Having problem with lard for pie crust

Amen to that "no pie at all" comment! Yes, I am familiar with what is known as leaf lard. Have not been able to find it locally, however. One of the problems is that I'm in a fairly small town. I am about 60 miles from Philadelphia, so I will inquire about a prosciutto maker there. So are you saying that they use leaf lard in making it? I appreciate your input.

Jul 08, 2014
Jessiet in Home Cooking

Having problem with lard for pie crust

Thank you. Having softer lard may require less liquid being added, but it completely changes the texture of the crust. If the fat is fully incorporated into the flour, you will end up with a very rich crust, but it will not be flaky at all.

Jul 08, 2014
Jessiet in Home Cooking

Having problem with lard for pie crust

I have always used lard for my pie crusts; it makes a wonderful crust. However, over the last few years, I am having a problem finding lard that is firm enough to use. I normally buy my lard from the local butcher, but he seems to have a problem getting it firm enough now. Just this morning, I tried grating frozen lard into a bowl, with hopes of refreezing the lard and getting it made before it comes to room temp and ruins the whole thing. My butcher told me that to get firmer lard, it must be stirred at a certain temperature for a certain amount of time. I'm not a food chemist, but I just know that apparently his formula has not been working lately. I would prefer not using the lard in supermarkets; most of contains BHT or some other type of preservative. I recently tried making pie crust with Crisco, but did not care for the results. Before I spend too much more time and ending up with unsatisfactory results, I wonder if any of you foodies could give me suggestions for a wonderful, flavorful, flaky pie crust. Butter and shortening? Ratios? For the lard crust, I always used 1 part flour to 3 parts flour, and it worked beautifully. What do you use? Do you have any suggestions for me? Help!

Jul 08, 2014
Jessiet in Home Cooking

What's for Dinner #308 - A Midsummer's Night's Dream Dinner Edition! [through June 25, 2014]

Think I need to add Prague to my bucket list. Have fun!

Jun 26, 2014
Jessiet in Home Cooking
1

What's for Dinner #308 - A Midsummer's Night's Dream Dinner Edition! [through June 25, 2014]

Here's the recipe for the Indian-spiced sweet potatoes. We love this side. Serves 4.

Indian-Spiced Sweet Potatoes:
2 large sweet potatoes, cut into 1 1/2" cubes
2 tablespoons ghee or butter, melted
1 teaspoon kosher salt
1 teaspoon curry powder
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon turmeric
1/4 teaspoon cardamom
1/8 teaspoon cayenne, or to taste
1. Preheat oven to 425°.
2. Combine all ingredients in large mixing bowl; toss until potatoes completely and evenly coated.
3. Spread on half sheet pan, and roast for 30-40 minutes, stirring every 10 minutes, until potatoes are golden brown.
4. Serve.
Enjoy!

Jun 25, 2014
Jessiet in Home Cooking
2

What's for Dinner #308 - A Midsummer's Night's Dream Dinner Edition! [through June 25, 2014]

Tonight I will be grilling pork tenderloin, and will serve it with chimichurri sauce. Also on the menu is Indian-spiced roasted sweet potatoes and sautéed broccoli and onion, finished with verjus. Can't wait!

STAUB AND THEIR COLORS!

Hard to imagine, but probably lovely. Their "Titanium", however, was the hands down winner, in my opinion. So elegant, so beautiful, so neutral. Wish they would bring it back. I've been seeking it out for a long time since they discontinued it.

Jun 05, 2014
Jessiet in Cookware

Restaurants in Lancaster

I want to mention that though the article only mentions several upscale eateries, there are many, many more options in Lancaster now. It seems every time I drive downtown, I am surprised by some new restaurant that I hadn't seen before. If you haven't been in Lancaster in ten years, you would be very surprised at the changes in this area. I believe this will continue, now that Lancaster has had a chance to savor really good food. I don't know about Haydn Zug's. It was never that good, in my opinion; highly overrated. That said, there is no comparison to the options available in a large city such as Boston, and you are indeed blessed to live there!

Jun 04, 2014
Jessiet in Pennsylvania

Restaurants in Lancaster

Nice post, ahab! Things are definitely changing in Lancaster; in fact, an article in Philly.com states that the "Lancaster food scene is totally happening". He even compares its vibe to Brooklyn! The thrust of the article is that Lancaster has long grown, bred and raised wonderful and unique product that had been previously shipped to Philadelphia, New York, and other places as well. Wonderful heirloom and organic veg, organic poultry and grass-fed beef, lamb, venison, etc. In fact, Lancaster has some of the finest soil in the United States! Finally, a restaurateur figured out that with all the wonderful meats and vegetables right here, a fine restaurant would be a very good idea indeed. I had long lamented the food scene in my hometown of Lancaster, but it is indeed changing. There is even a new rye distillery called Thistle Finch. Another noteworthy restaurant is Citronnelle, an upscale dining eatery that is very good. I have so often, in the past, eaten at a "fine dining" establishment only to wish I had stayed home and cooked a much finer meal in my own kitchen. That is changing and I, for one, am so glad. Go Lancaster!

Jun 04, 2014
Jessiet in Pennsylvania

Perfect Margarita

I would argue that Blendtec is just as good a blender as Vitamix, and has some clear advantages, such as a square blending jar, and blunted blades. Also very easy to clean. It is used by many juice bars. I love mine.

May 28, 2014
Jessiet in Recipes

Quiche- prebake pie shell or not?

Glad I googled and found this topic. Making an asparagus quiche today and for the first time ever, am NOT blind baking the piecrust! Hooray for the internet, and thanks adamshoe and others!

May 14, 2014
Jessiet in Home Cooking

Is Anyone Finding Morels in Pennsylvania yet?

I live in Lancaster County, PA and am an avid morel hunter. I would love to hear if you're finding morels yet. The weather has been cooler than normal, so they may be a bit late showing up. Hate to take a trek into the woods and risk bringing home more ticks than mushrooms! Where are you finding them?

May 05, 2014
Jessiet in General Topics

Rotisserie for Weber Kettle yay or nay?

The Weber rotisserie is great! I have the charcoal kettle. I'd used it for years before I discovered the rotisserie. The reason the rotisserie keeps things so moist is rather obvious--it is constantly basting with the fat that is on whatever you're cooking on it. This is something that using the indirect method will not do. As the meat goes around, the fats just keep going around also, ever basting. It doesn't drip off; it just bastes, bastes. It is a wonderful accessory to the Weber charcoal grill. One piece of advice I would give is to roast whatever you're grilling at the highest temp possible. This will ensure great browning, moistness and the best flavor.

May 03, 2014
Jessiet in Cookware

Restaurants in Lancaster

Agree!

Apr 29, 2014
Jessiet in Pennsylvania

Ramps are in abundance!

I'm in southeastern PA (Lancaster). How does one distinguish a fiddlehead from another type of fern? And, does anyone know if ramps grow in Lancaster County?

Apr 21, 2014
Jessiet in General Topics