nofunlatte's Profile

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To Salt overnight, or not...

I've never made leg of lamb but I routinely cook lamb shanks. I salt these at a minimum for an overnight period (usually 24-48 hours, though). Makes a big difference in flavor.

Mar 16, 2014
nofunlatte in Home Cooking

Hollandaise sauce for 1? And a Happy St. Urdo's Day

or maybe 2 (I usually cook for 1 or 2)? I assume I can just halve a recipe that calls for 4 egg yolks, but that might still give me too much sauce. Has anyone successfully done this with a single yolk? I'm going to give it a try tomorrow but thought I'd see if one of the 'hounds has some advice.

Also, to the Minnesota Chowhounds, may you have a happy St. Urdo's Day ;) http://www.sainturho.com/ Perhaps a feast of grasshoppers and Finnish wine is called for!

Mar 15, 2014
nofunlatte in Home Cooking

They're telling me what to like and how to like it!?

Then only outlaws will have eggs.

Mar 11, 2014
nofunlatte in Food Media & News
6

Cookbooks that are more than just cookbooks.

Though dated (let's face it--ALL cookbooks will be "dated" one day), I love the Culinaria series, which you can sometimes find in the bargain bins of Barnes and Noble. I love sitting down to read Culinaria: France or Culinaria: Spain on a cold, rainy afternoon. I have four of them--France, Spain, Germany, and European Specialties (smaller treatments of various European countries) and they are keepers. Again, these are dated (and ingredients may be difficult to source), but they offer a fascinating window into regional food cultures (the series breaks down each country into its various regions).

Mar 09, 2014
nofunlatte in Home Cooking

Cookbooks that are more than just cookbooks.

The Cooking of Provincial France (MFK Fisher) is one of my desert island reads, perhaps even more so now that it's a slice of French life that is/has vanished (I believe it dates back to the late 1960s). A hoot to read!

Mar 09, 2014
nofunlatte in Home Cooking

Depressed and Lost Appetite

Nicole, I hope you are doing better. I've been reading this thread, as I'm going through this as well (not a divorce, but the end of a long-term relationship). Even though my (ex) boyfriend and I weren't married or didn't live together, we did have many years as a unit and I just don't have the interest in food and cooking as I have in the past. It's been going on for months, so the initial shock (when I got very depressed and lost all interest in food) has passed, what has replaced it is a profound sadness (and yes, the occasional therapeutic cry). Still don't have my cooking mojo back, so I have decided to throw a dinner party next weekend, hopefully to (re)spark my interest in cooking and entertaining. The appetite is back somewhat, but the joy of food is not. I know this will eventually pass, but just wanted to let you know you are not alone.

Wish I could give you a hug.

Jan 19, 2014
nofunlatte in Not About Food

A quick question about Jim Lahey's no-knead bread

When I make it, the crust is always hard. I thought it was a feature, not a bug ;)

Jan 04, 2014
nofunlatte in Home Cooking

Thickening Coq au Vin without dairy or gluten

Thank you all for your suggestions. I can always count on the 'hounds to help me out. Happy New Year to you all and may 2014 bring you a lot of good food!

Dec 30, 2013
nofunlatte in Home Cooking

Thickening Coq au Vin without dairy or gluten

I'm planning on making coq au vin for New Year's Day dinner (making it the day before or the morning of and reheating at dinner). One of my guests cannot have gluten or bovine dairy. I usually thicken with a beurre manie, but with the butter and flour that option is off the table. Can anyone give me some guidance here? I have at my disposal gluten-free flour (Bob's Red Mill), tapioca starch, potato starch, and cornstarch and would prefer not to shop for additional ingredients.

Dec 30, 2013
nofunlatte in Home Cooking

What I do NOT want in a Cookbook

More stylish, too ;)

Dec 19, 2013
nofunlatte in Home Cooking

"Arrack" in German recipes?

That's what it is, Roland.

(eta) BTW, which recipes? I have that cookbook,though I've never made anything from it.

Dec 15, 2013
nofunlatte in General Topics

How to start your own artisanal food business :)

Excellent! I must share this with others.

Dec 12, 2013
nofunlatte in Food Media & News

Fancy-ass apples- anybody tried?

I canned some wonderful Wolf River applesauce this year.

Dec 10, 2013
nofunlatte in General Topics

So...what is on your holiday list?

I got a GelPro for a birthday gift several years ago and I love it!

Dec 04, 2013
nofunlatte in Home Cooking

How Too Cook Everything.....Badly?

You may have a point here, Violetp. Bittman used to be the editor-in-chief of Prevention or Natural Health (not sure which).

Nov 30, 2013
nofunlatte in Home Cooking

Homemade nut butter combinations? (different nuts blended together)

Sounds delightful!

Nov 25, 2013
nofunlatte in Home Cooking

Spots on my Pumpkin Pie

I wonder if it might be water, which would become liquid when thawed (in which case you could just dab it).

Nov 25, 2013
nofunlatte in Home Cooking

Host Gifts

I think the best thing my guests can give me is a handwritten note of thanks, on a fancy notecard or a sheet from an old legal pad. When I get a thank you note or card, I just smile and relive the pleasant memories of the dinner. I do not expect my friends and guests to bring me gifts, though I accept them graciously. That said, flowers after the fact (or that night, in my case--I do like to receive them!) is a fantastic idea!

One suggestion that comes up often is food (not for the dinner, but for the next day etc.) I know a lot of people like this, but I'd probably dispose of it somehow (give it away, toss it)--I watch what I eat and those homebaked muffins are just too tempting for me.

Nov 17, 2013
nofunlatte in Not About Food
3

Compost bin/pail for kitchen use

Hello, CHers. I've started a compost pile started behind my house. In warmer weather, I usually just put my non-greasy, non-meaty scraps in an old lidded 32-oz. yogurt container until I go outside to dump them onto the pile, usually every day or two. Works wonderfully and the kitchen doesn't smell of food scraps. But with the snow and ice season pending, I'd like something that will hold a little more, since I probably won't want to trudge out there all time. Can I just use a larger lidded container (and keep it in my attached garage, as kitchen counter space is at a premium). Or would it be better if I look into a specialized container with charcoal filters? If the latter, does anyone have recommendations? Thanks!

Nov 17, 2013
nofunlatte in Cookware

Seasonal eating - what's in season this fall?

I made it once before and it really is WOW! Got the recipe from Paul Virand's The Preservation Kitchen (he uses pumpkin, but the pie pumpkin I bought was a major disappointment, hence the buttercup). I think I made it with red kuri squash last year.

Nov 16, 2013
nofunlatte in Home Cooking

Who here Oils their Wooden Utensils....

I haven't oiled my spoons (only the pricier carving board--the other wooden boards are really cheap and are holding up well). My utensils (wooden) were fairly inexpensive (a couple of them downright cheap). And I can be lazy about even oiling the carving board. However, I got one of these as a gift for my birthday and thought that I should start oiling it. How fortuitous that this thread has appeared!

http://www.woodspoon.com/cattailand15...

Nov 16, 2013
nofunlatte in Cookware

Who here Oils their Wooden Utensils....

Great tip, Deb!

Nov 16, 2013
nofunlatte in Cookware

Seasonal eating - what's in season this fall?

I roasted some buttercup squash the other day. I'm making a roasted squash butter as we speak (write?). I will be using it as a base for roasted squash butter ice cream, one of my Thanksgiving desserts.

Nov 16, 2013
nofunlatte in Home Cooking

Paula Deen is coming to Williamsville, New York

Pee Wee Herman! He made noodle necklaces on his show, so there's the obligatory food reference to make this post "mod-compliant".

Nov 15, 2013
nofunlatte in Food Media & News

COWGIRL CREAMERY COOKBOOK

May need to start a holiday list and put this on it!

Nov 12, 2013
nofunlatte in Cheese

Washed Rind Cheeses - Cheese of the Month (November 2013)

A local (Indiana) washed-rind favorite of mine is Ameribella (formerly called Arabella). It's Tallegio-like, with a real pleasant saltiness. It definitely has a funk to it, but I don't find it overly strong. I'm fortunate to be able to go to the farm (it is a farmstead cheese) and buy it, but I understand they are now distributing to the coasts and some Midwestern cities.

I also quite like Alsatian Munster--bought some at Whole Foods earlier this year and really enjoyed it. I'd never had this before, but decided to try some on a whim (how I often find cheeses--hmmm, never had this before, think I'll buy it).

Glad for the Red Hawk aging tip--I didn't particularly care for this when I tried it, but it'll get another go (this time I'll know what to do!)

Nov 12, 2013
nofunlatte in Cheese

Homemade Vanilla Extract

I'm using Williams-Birne (a German pear brandy).

Nov 10, 2013
nofunlatte in Home Cooking

Homemade Vanilla Extract

I have to second this recommendation. HillJ, you are responsible for introducing me to this seller and I thank you.

I've got plain vanilla (w/vodka), vanilla-brandy, and vanilla-pear a-brewin'.

Nov 10, 2013
nofunlatte in Home Cooking

Fat letter instead of candy

I think it's the scarlet letter "A". For Asshole.

BTW, I have no children. And I'm giving out Snickers to all kids.

Oct 30, 2013
nofunlatte in Food Media & News
3

What type of bread should I serve with a traditional Sauerbraten dinner?

Bread dumplings (knoedel). Terrific with sauerbraten.

Oct 28, 2013
nofunlatte in Home Cooking