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Never let me down again...

I haven't tried the chicken recipe, but we really liked the waffles.

Sep 26, 2013
stevsie in Home Cooking

Salads without the greens

The fennel, mushroom and parmesan salad by Alice Waters is the stuff dreams are made of.
http://m.video.pbs.org/video/2256997673/

Mar 12, 2013
stevsie in Home Cooking

Can't manage to roast a chicken - what gives?

I did it! Thanks to all of you, I made the most delicious and perfectly cooked chicken. I let the bird sit at room temperature for about an hour, then followed Keller's super-simple recipe. I just loved the results! One question, though: the high temp caused the bird to splatter up on to the heating element, creating a crazy amount of smoke - is there a way to produce something similar without getting smoked out of the house?

Feb 23, 2013
stevsie in Home Cooking

Can't manage to roast a chicken - what gives?

Thanks for the speedy replies! I've tried roasting at anywhere from 375 to 425 degrees and between 40 and 80 minutes respectively. I don't worry too much about the time and instead, pull it out when a thermometer reads 165 degrees, then let it rest under foil for 10 minutes or so. Recently, out of desperation, I cooked it to 175 degrees, but it still seemed underdone. That's when I went out and bought a new meat thermometer, but I'm still getting the same results. I don't marinate it, but I do rub it with oil or butter, salt & pepper. I cook it on a rack in a roasting pan, but I don't usually put anything else in the pan with it.

I DO like to fill the cavity with onions, herbs, citrus, etc. - could that be keeping the inside of the bird too cold?
Should I let it come to room temperature before stuffing it or skip the stuffing all together?
Lastly, is it possible there could be red juices running out even if the meat IS actually fully coked?

Thanks so much!

Feb 11, 2013
stevsie in Home Cooking

Can't manage to roast a chicken - what gives?

I can't seem to roast a chicken! No matter what temperature I cook it to, once I cut in, there is redness near the bones that appears to be undercooked meat. When I check the temp in the thigh, the juices run clear, but once I carve it, there is a good amount to (what appears to be?) blood. What might I be I doing wrong?

Feb 11, 2013
stevsie in Home Cooking

Making diner-style thin burger patties

Feb 02, 2013
stevsie in Home Cooking

I would like recommendations for Charlottesville, VA, please

If you want quiet and you want good food, the C&O is hands-down your best bet. Make a dinner reservation so that you’re seated in the dining room (the bistro/bar is great, but won’t be as quiet). It’s a C'ville classic: http://www.candorestaurant.com/.

I would skip The Local, which is just ok, and go next-door to Tavola. It's the best Italian I've had in town (to be fair, I haven't tried Bella's yet), http://www.tavolavino.com/. The dining room is very small and they don't take reservations, so there is always a wait. I suggest getting there when they open at 5pm. If you can't get in right away, have a drink at The Local while you wait.

Don't miss Gearhart's Fine Chocolates in the Main Street Market - they're all handmade on site.

Lastly, I agree that, in general, the service in C'ville doesn't live up to the food.

Aug 10, 2012
stevsie in Mid-Atlantic