BerkshireTsarina's Profile

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Brown Rice Pudding?

Just made a batch of long-grain brown rice that came out really fluffy and nutty, a little like the oatmeal I make from Bob's Red Mill Spurtle kind. I always make rice enough to have left over, because it always comes in handy. It occurred to me, scooping and putting it away, to wonder if anybody makes a rice pudding from brown rice? And if so, how? I have heavy cream on hand as well, so it seems like maybe the stars are aligned. All advice appreciated!

Stuffed Peppers: Freeze before Baking, or After?

I got nervous about the store ground meat, so I took the peppers out of the freezer (they weren't frozen yet) and baked them (they were delicious). We ate two, and THEN I froze the rest. I think when I come to make them, I'll bake them from frozen and do them at 350 until they're done. Sounds like a plan?
And thanks for chiming in, everyone.

Jan 01, 2015
BerkshireTsarina in Home Cooking

Stuffed Peppers: Freeze before Baking, or After?

I'm not sure I want to hear this, but what problems?

Jan 01, 2015
BerkshireTsarina in Home Cooking

Stuffed Peppers: Freeze before Baking, or After?

I guess I'm wondering --- with such opposite answers --- what's the reasoning?
(I've just stuffed them and wrapped them and put them in the freezer, to be reheated at some temperature for some amount of time in the future.
Why I chose that method over the opposite, who knows?)

Jan 01, 2015
BerkshireTsarina in Home Cooking

Stuffed Peppers: Freeze before Baking, or After?

I'm about to stuff some beautiful colored peppers with the usual rice/onion/groundbeef mixture. But I want to freeze these. Researching on Google comes up with radically different answers: some freeze after stuffing but before baking; others insist they should be baked and then frozen.
I only trust hounds: what do you say?

Jan 01, 2015
BerkshireTsarina in Home Cooking

Duck Fat!

Dunno about all Big Y's, this is the one on No. King St., Rte 5, in N'hampton. At the meat counter --- not the meat shelves, but the counter where the butchers are --- on the left in the bins below the counter are a number of D'Artagnan products, among them small plastic tubs of duck fat.
Good luck!

Dec 28, 2014
BerkshireTsarina in Home Cooking

Duck Fat!

At Big Y today I found D'Artagnan's Duck Fat and suddenly succumbed.
Everyone raves about it, now it's my turn to try.
What is it best for?
(Since I've had a craving to make latkes for weeks now, maybe that should be my first effort?)
All suggestions gratefully received.

Dec 27, 2014
BerkshireTsarina in Home Cooking

Lasagne: To Reheat?

Merry Christmas all. I assume most hounds are either eating or last-minute cooking, but if anyone is on here at the moment, here's the problem:
They are on their way with lasagne made yesterday and refrigerated overnight. What is the best way to reheat it here? 325 oven for 10 minutes? More? Hotter? Microwave? (I'm not good with microwave, so have no idea how long at what power.) If anyone can give any advice, many many thanks!

Dec 25, 2014
BerkshireTsarina in Home Cooking

local Burger to open a stand in haydenville at former snack bar site

That IS great news! We've never gotten to Local Burger because of parking difficulty. Now we'll have a fighting chance;
And maybe it's even possible that our paths will cross ------

What are your stovetop oatmeal tricks?

Thanks. I'll look for it.

Dec 10, 2014
BerkshireTsarina in Home Cooking

What are your stovetop oatmeal tricks?

Is that Bob's Grains and Nuts Hot Cereal something new? I use their Golden Spurtle Award steel cut oats and like them a lot. I do the "night before" method, as I'm too lazy in the morning, and make enough for several days. It works for us. But the Grains and Nuts sounds intriguing ----

Dec 10, 2014
BerkshireTsarina in Home Cooking

Cranberry Sauce?

So nobody ate any cranberry sauce! Not to speak of ---
And I have an unopened Trader Joe's traditional, plus almost all of the sauce I made myself from a pound of cranberries. There's nothing else left, as I equipped the company with leftovers before they left.
Are there any clever, or even not-so-clever but practical things I can do with the cranberry sauce?

Nov 28, 2014
BerkshireTsarina in Home Cooking

Leftover Brown Rice?

I have some leftover brown rice and would like something fast and easy and INTERESTING to use it up for two people!

Nov 23, 2014
BerkshireTsarina in Home Cooking

Williamsburg Snack bar moves and expands

Thanks to magiesmom's clues, we drove past the place and recognized it immediately by the turquoise trimming!
It used to be a bar and grill. It's a plus for us because it's a little closer. Building is a good size so there'll be plenty of seating, ditto for the parking lot for cars. (saintp, you're right.)
As mm says, room to put up outdoor seating, although the best view of the river is from the front and logical outdoor seating is more toward the back.
Whatever, it looks like it does have some real good possibilities! AND they hope to open in January! Signed, happycamper :)

Williamsburg Snack bar moves and expands

Will cherish your last sentence as a Freudian slip, promising terrific mornings!

Williamsburg Snack bar moves and expands

Tried to find where the new place will be when I passed by today, but couldn't. So excited about indoor possibilities (not being much of an outdoor person) and other dining possibilities as well. The first time we rode past a few days ago and saw that even the "foundation" was gone, we were really depressed!

Fingerling Steak Sandwich

Does anyone else that you know of make them commercially, that is, for sale? I'm talking 60 years ago and I still remember them!
Do you know how to do them, and what cut of beef to use? Do you share?
(Did you ever have a yen to run a restaurant, I hope?)

What is a "Sprig"?

The tying up part was easy, but the varying sizes were my dilemma in the first place --- four of the multi sprigs and four of the single sprigs are way different quantities all right, all right.
:-(
Chefj said it, a very imprecise measurement.
(Maybe I should add, in the event, the recipe turned out great, so probably it's not so critical as something like rosemary.)

What is a "Sprig"?

My carbonnade flamande recipe calls for four sprigs of thyme, tied with string.
I have one of those plastic packets of herbs (it being impossible to buy such a thing as fresh thyme from a farmer around here). The packet has many woody stems that have a number of skinny "branches" springing from them. It also has a number of skinny branches by themselves.
Which is the sprig? The skinny ones, or the fat clusters?

How long can I leave eggs out of the fridge?

An old thread, but still of interest.
Certainly to me, whose mother used to pack fried chicken for our train journeys of several days. Of course the chicken didn't last more than a couple of days because it was delicious, and my sister and I loved it ----
But that was all 70 and more (yes, 7-0) years ago or so, and I'm still here!

TATSOI?

Tatsoi is so great-looking that I bought it at the market this a.m. just to take its photo for my blog.
Now I need a great recipe to match. Any ideas?
(I know I could just put it in a salad, but that seems pretty lame.)

Oct 20, 2014
BerkshireTsarina in Home Cooking

Saturday night dinner for one in/near Northampton or West Springfield

Would definitely second Blue Heron if you're in the mood and not too tired. Ibiza, in downtown N'hampton, has innovative tapas and a nice Spanish wine list. We like that a lot, too. Good place for unwinding.

What else can I do with Steel Cut Oats?

It was sensational! I used 4:1, but it didn't absorb in the normal way, so I boiled it down hard at the end. The Hub LOVED it, couldn't stop eating it. A new world is opening ---

Oct 07, 2014
BerkshireTsarina in Home Cooking

What else can I do with Steel Cut Oats?

Trying it tonight!

Oct 07, 2014
BerkshireTsarina in Home Cooking

What else can I do with Steel Cut Oats?

This sounds like a heaven-sent answer to sudden medical need to use whole grains instead of white rice!
One question for a novice --- for oatmeal, oats:liquid ratio is 1:3. For this "pilaf", would you think 1:3 or 1:4?
Thanks, Rainey --- or anyone --- or everyone.

Oct 07, 2014
BerkshireTsarina in Home Cooking

To Keep Rick Bayless' Beans

A batch of Goya canarios beans is bubbling away in my slow cooker right now. It's a pound of beans, though, and we're only two people. I'm pretty sure I can keep the beans in liquid for several days in the fridge while we munch away at them.
My question is, Can beans be frozen in batches? That would be practical for us. And if they can, how best to defrost/reheat?

Oct 07, 2014
BerkshireTsarina in Home Cooking

Terra Cotta Bear and Brown Sugar

I will. (It IS cute.) Will it work any better than your disk? Dunno. But if not, then I'll try catte nappe's method.
At any rate --- so far, so good!

Terra Cotta Bear and Brown Sugar

Now that I have my soaked terra cotta bear nestled into a new pound of dark brown sugar in an airtight container --- where do I store the container? In a drawer, like where I keep my rice? Or in the fridge?
Hoping for more luck than my usual in keeping the sugar soft and usable.

Discontinued at Trader Joe's: July 2014-December 2014

Okay, peeps. Here's the scoop.
Aldi's OWNS Trader Joe's. TJ is its upscale North American venture.
(See The Economist magazine, Sept. 27, 2014, story "The Hard Rain.")
I think they're both actually outstanding in their different ways; I choose from each what I particularly like, as we have one of each here.

Sep 29, 2014
BerkshireTsarina in Chains

Defrosting Zucchini Cakes

I could give this a try also --- but I'd have to think of it enough ahead of time!

Sep 22, 2014
BerkshireTsarina in Home Cooking