nofunlatte's Profile

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Scandinavian Minimalist Cookware

Why would "modern" be a window into personality and not "traditional" or "country"? Would you say that all who prefer traditional designs are set in their ways? That all those who like country are backward? Surely not (at least I hope not). It's an aesthetic or a design/style preference, nothing more.

I like modern design (btw, "modernism" is well over 100 years old). I use "modern" as the adjective, but I could just as easily use "clean","streamlined", "contemporary", etc. Modern is an adjective (design-wise) that most people understand (as are traditional and country). I think you're trying to find some meaning in the term that really isn't there.

Sep 19, 2014
nofunlatte in Cookware

Scandinavian Minimalist Cookware

Love these--exactly my aesthetic. The tools (spoons, etc.) are gorgeous.

Sep 17, 2014
nofunlatte in Cookware

The Awful Reign of the Red Delicious

Cucumbers?

Sep 17, 2014
nofunlatte in Food Media & News

Most Googled food-related terms by state

Thanks!

Sep 14, 2014
nofunlatte in Food Media & News

Most Googled food-related terms by state

I can't read the entry for Indiana. Looks like something and gravy.

Sep 14, 2014
nofunlatte in Food Media & News

The Awful Reign of the Red Delicious

Amen to that, sister! The roses these days are utterly devoid of fragrance, which is half the reason to display roses.

How sad that we (society in general, not the "we" as in 'hounds) have little tolerance for the ephemeral and the seasonal. And how odd that we want tomatoes and apples (and roses) that last and last and last, but we don't seem to have an issue with expensive smartphones that seem to have a 2-year expiration date, after which they cease functioning properly.

Sep 14, 2014
nofunlatte in Food Media & News

The Awful Reign of the Red Delicious

Ah, Gravensteins. I had them for the first time last year--so delicious and so fleeting!

Had a Holstein apple today. Thought to be of Cox's Orange Pippin parentage, it has a marvelous scent and a flavor that is sweet and complex, with a slight tang.

I love this time of year with the interesting apple varieties making their ways to markets!

Sep 13, 2014
nofunlatte in Food Media & News

The Awful Reign of the Red Delicious

*Purdue. "Perdue" is the chicken company.

"Gold Rush" apples are (I believe) one example of a Purdue-generated apple.

Sep 12, 2014
nofunlatte in Food Media & News

Brown sugar sub--light for dark in creme brulee recipe

Thanks, all. I have too much light brown sugar on hand (obviously bought some for a recipe without checking to see if I had any first!)

Sep 07, 2014
nofunlatte in Home Cooking

Stand mixer - worth having?

Funny. At a dinner party I threw last year, the dessert was 4-person Chocolate Sabayon. Four of us took turns with the whisking and had a blast!

Sep 07, 2014
nofunlatte in Cookware

Brown sugar sub--light for dark in creme brulee recipe

I'll be having some guests from out of town in a couple of weeks and one of the desserts I'll be making is this salted butterscotch creme brulee:

http://www.finecooking.com/recipes/sa...

Since I have light brown sugar (and plenty of it, I've found as I'm cleaning out the pantry and cabinets), but not the dark brown suggested in the recipe, I was wondering if I could swap them out and still retain the rich "butterscotchiness" that I would assume the final product has. Should I perhaps add a touch of molasses as well? Given that I prepare sweets far less frequently these days, I'd rather not use up valuable storage space for dark brown sugar. Any suggestions, 'hound?

Sep 07, 2014
nofunlatte in Home Cooking

Pumpkin Spice Cake

And licking the spoon counts as carb-loading for today's run!

Sep 07, 2014
nofunlatte in Home Cooking

Pumpkin Spice Cake

I know this is an old post, but I made this a couple of years ago and loved it so much that I made it again today--just the cake part, though. It's this year's birthday cake for moi. I'll freeze the layers for a couple of weeks, until the appointed day, then thaw and frost with the cream cheese icing. I've successfully halved this (making just one layer, cutting it in half, and frosting it--used the full recipe of frosting, so there was some left over); it's nice to do when you want a layer cake, but you only want a few slices or you're only splitting it with a couple of people.

Sep 06, 2014
nofunlatte in Home Cooking

Wheat/Dairy Free Wedding Guest Ettiquette

Austin, MN?

Sep 06, 2014
nofunlatte in Not About Food

braised/stewed/roasted green bean & tomato dishes - which herbs & spices do you like to use?

I like to keep it pretty simple--garlic and thyme and/or marjoram. Put that in my Loob'ya, which I make a few times per year.

Sep 03, 2014
nofunlatte in Home Cooking
1

PUMPKIN MANIA creep

Well, it IS September 1st! First day of meteorological/climatological fall :) I may have to dig out my Pumpkins and Squash cookbook for some bedtime reading.

Sep 01, 2014
nofunlatte in General Topics
1

Do you freeze it before you cook it or after?

I'd freeze it after (maybe without the cheese, then just add the cheese when you reheat the dish). There's a lot of liquid between the water and the broth, which is why I'd freeze after.

Sep 01, 2014
nofunlatte in Home Cooking

Homemade ice cream recipes that don't use heavy cream?

David Lebovitz's Cheesecake ice cream uses cream cheese (and I use store-brand neufchatel), sour cream, and half-and-half. It's a Philly-style (i.e. no cooking a custard) and is excellent, especially if you add some grated lemon zest. Pour the churned ice cream into a graham cracker crust, freeze, and you've got a frozen cheesecake!

Aug 31, 2014
nofunlatte in Home Cooking

Jamming, canning and preserving 2014

All you stock canners--I just ordered a 10.5 quart All-American pressure canner. I'm looking forward to canning stock and freeing up some valuable freezer space. I'll probably be asking for your help as well!

Aug 24, 2014
nofunlatte in Home Cooking

Double Oven Electric Range? Any experiences to share?

Between this and potential issues with canning on a glasstop stove, I've decided to have a gas line put in the kitchen, giving me my first gas range in (dare I say it) 19 years! I have gas heat, so the gas line already comes to the house.

Can't believe I didn't think of this before! Not a double-oven range, but I'm over that :)

Aug 24, 2014
nofunlatte in Cookware

No Regrets: Glad I bought it!

Very striking design!

Aug 24, 2014
nofunlatte in Cookware

No Regrets: Glad I bought it!

My Staub 2.75 qt. enameled cast iron saute pan/braiser. It's a great size (usually cooking for 1 or 2), it's a dream to work with, cleans up beautifully, and, to boot, it's a gorgeous sapphire blue! I cook a lot of vegetable dishes in it (esp. in the cooler months), but I've also used this to braise smaller amounts of chicken or rabbit.

Aug 24, 2014
nofunlatte in Cookware

Michigan Food Tour Musts?

The photography is delightful--please let Dianne know this. I love this book! I've gotten wonderful ideas of new food-related places to visit.

Aug 23, 2014
nofunlatte in Great Lakes

Jamming, canning and preserving 2014

Thanks for the info, jpr54_1. If there's one thing I seem to forget to do regularly, it's put the lids in hot water to soften the seal. You've just made my life a tad easier!

Aug 23, 2014
nofunlatte in Home Cooking

Big Sur La Table Savings! Was $19.95

Now only $19.95!!! Turns out only the green color is on sale for $11.99--all others are still only $19.95!

Aug 23, 2014
nofunlatte in Cookware

STINGY TIPPERS .....BY STATE

Maybe it's just Square users who are bad tippers. Seriously, when I use Square to pay my stylist, I still give the tip in cash (which is very generous, despite my being in Indiana, allegedly the home of lousy salon tippers). Without knowing the full methodology, which the article does not articulate, I'm just going to file this under "Clickbait "Research" "--a fun read but without particularly valid conclusions.

Aug 23, 2014
nofunlatte in Food Media & News

Julia Child Cookathon next Friday?

I hope all had a great time honoring St. Julia yesterday! Although I only made the Souffle au Vanille* (served it with some Italian plums stewed with vanilla that I'd had in the freezer), I had a blast and wonder if Julia herself was smiling at me from on high. Put on some chillout lounge music, slithered around the kitchen, and made a fine old mess.

Next year, Julia's birthday falls on a Saturday, so I'm inspired (by both the day of week and by the menus you fine 'hounds shared on this thread) to have a dinner party with an all-Julia menu!

*cooking for one these days, which is a perfect excuse to have dessert as the whole meal!

Aug 16, 2014
nofunlatte in Home Cooking
1

Jamming, canning and preserving 2014

I saw them at the farmers market--I'd seen the plants before but had no idea that there was edible fruit in those husks. Here's to hoping that I can get some more at the market today--I'd like to make another small batch of preserves. BTW, I actually prefer the ground cherry-coconut preserves, as the coconut melds nicely with the "tropicalness" of the cherries.

Aug 16, 2014
nofunlatte in Home Cooking

Julia Child Cookathon next Friday?

Wow. I think you just won Chowhound for the day. Menu sounds amazing, btw.

Julia Child Cookathon next Friday?

Oh, they look delicious! I'm impressed (and a bit envious--my souffle was merely okay, but I had a blast cooking it!) Since I'm cooking for one (and have some work to do), I decided on the souffle being dinner, the whole thing (all right, I did eat some cherry tomatoes). Anyway, I hope we are all having fun honoring Julia!

Aug 15, 2014
nofunlatte in Home Cooking
1