BerkshireTsarina's Profile

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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

Defrosting Zucchini Cakes

Yes, frozen after cooking. I'll give that a try, and remember it for latkes for good measure!

Sep 22, 2014
BerkshireTsarina in Home Cooking

Defrosting Zucchini Cakes

I belong in the dumb and dumber department --- But it's a longtime failing. I can freeze things fine, but can never manage to reheat them properly. I made little sauteed savory zucchini cakes (like small chubby potato pancakes) and froze the extras. Now they're sitting there in the freezer, and I don't know how to reheat them. Help!?

Sep 22, 2014
BerkshireTsarina in Home Cooking

Thoughts on substituting dry sherry for shaoxing rice wine?

Before I found a reliable source for shaoxing I always subbed cheap dry sherry. It was okay. But when I started using the shaoxing, I noticed the difference. It just tastes --- what can I say? different. Maybe it's depth of flavor, I dunno.
Three-quarters of a cup of wine is a lot in a recipe, any wine. GH1618's second suggestion sounds good to me.

Sep 18, 2014
BerkshireTsarina in Home Cooking

Menu suggestions for shrimp and grits?

Curious, shrimp and grits is just what I've been serving to various folks over the last few weeks, to much appreciation. (Of course we're way up here in New England, where it's pretty unusual.)
It doesn't really need much of a first course. I've been serving it with corn bread, followed by a green salad dressed with Trader Joe's Asian Style Spicy Peanut Vinaigrette, my new love. It's just the right mix of tangy and sweet.
For dessert, strawberries and chantilly cream is really nice.
I'm no baker, so I'd never even attempt a Lord or Lady Baltimore cake, or anything like that. But Trader Joe's Chocolate Ganache cake filled the sweet bill very nicely.
(If there were fresh okra around here, and I knew how to cook it, I might consider breading and frying it as a side, or even as a starter. But there isn't and I don't.)

Sep 03, 2014
BerkshireTsarina in Home Cooking

Cheap Lobster

I don't think I'm alone, but I prefer soft shell lobsters. They don't shred my hands, and I like the taste (not much different, but maybe a little.)

Aug 29, 2014
BerkshireTsarina in Manhattan

Williamstown, MA

Which reviews? From 2010? Or 2014?
Look again, I think.

Banh Mi Saigon re opening in NorthamptonMA

I've been buying their tortillas at River Valley Market ever since I discovered they carry them. The best available corn tortillas short of home made.

Banh Mi Saigon re opening in NorthamptonMA

Now all we need is the return of the Asian market (although Tran's World Market, next to the former Shiki, is vastly improved since I last shopped there).

Ah So sauce...Am I the only one

Maybe it helps to have grown up with Ah So!
I'm sure I didn't put enough on --- somebody mentioned "slathering it on", which I didn't do. I added some to the meat from the pool on the bottom foil, which did help. More would definitely have been better.
What it did do was make me nostalgic for Saucy Susan, which is my young days equivalent of Ah So.
Ah, the role of memory in cooking and eating!
(Thanks for the cooking hints, Trish, there was no cleanup problem.)

Aug 12, 2014
BerkshireTsarina in Home Cooking

Ah So sauce...Am I the only one

Okay, I have a boneless pork tenderloin (1.5 lbs) I'm defrosting for Monday night. Don't know how to cook it in the first place --- let alone using my new Ah So sauce. Suggestions? (We are the only family in the US without a grill.)
I promise to report back!

Aug 09, 2014
BerkshireTsarina in Home Cooking

Affordable Bershires Dinner Recs to Satisfy a Somewhat Jaded Brooklyn Family plus other Recs for Food Stops in the Berkshires?

Hearty second for Cafe Adam, which I like even more than Mezze.

Berkshires- Lenox Lee Seafood question

Got it, thanks.