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Bakeware materials question

Oh, yes of course. No lasagna in aluminum. I once did lemon roasted chicken in my quarter-sheet pan, big mistake.

Apr 18, 2014
janniecooks in Cookware

Foolproof way to remove hazelnut skins

They're sold shelled just "like dried almonds still in their skin" - Diamond brand is the brand I see at my market.

Some cooks leave the skins on because they can be difficult to remove, and are bitter. Whether to leave them on I guess would depend on how you're using them. For Suzanne Goin's hazelnut brown butter cake, the skins definitely should be removed. Same for use in a salad. But for certain cookies, like biscotti, you could try leaving them on. My preference is to always remove the skins.

Apr 18, 2014
janniecooks in Home Cooking

Bakeware materials question

The CM Commercial II line is aluminuzed steel. Have you considered plain aluminum pans? You can get most sizes/shapes with simple rolled edges, they work great, most things don't stick much, easy to line with parchment for baked goods, and are easy to clean. Since you're considering the Commercial II line, cost is probably not a big consideration for you, but plain aluminum bakeware is budget-friendly and a workhorse.

Apr 17, 2014
janniecooks in Cookware

Foolproof way to remove hazelnut skins

In my area (southern coast of US) hazelnuts tend to be sold only around the Christmas holidays; the chain supermarkets, walmart, sam's club, costco, all carry bags of hazelnuts then. Now, not so much.

Apr 17, 2014
janniecooks in Home Cooking

Foolproof way to remove hazelnut skins

It is absolutely necessary to toast the nuts in the oven after they've been dried. Without toasting the nuts are soggy and bland, but toasting brings out the flavor and crisps the nuts.

Apr 17, 2014
janniecooks in Home Cooking

Ever heard of a sponge with no flour? Bread baking...

There must be an omission in that recipe.

Apr 15, 2014
janniecooks in Home Cooking

Creepy or not? When the restaurant googles its customers...

I agree with this author that googling customers who've made reservations is a step too far. There's nothing in the article on customers' response to being googled. Don't know how I'd feel if I experienced this, and I've never been to EMP, but this seems taking personalization to a point beyond good service, and into creepy territory.

http://arstechnica.com/staff/2014/04/...

Apr 14, 2014
janniecooks in Food Media & News

Graniteware

Graniteware is enameled steel, so yes it is safe for acidic ingredients. It can be used for browning the beef and the onions, but as it is thin just watch the heat level.

Apr 14, 2014
janniecooks in Cookware

How do you get rid of fruit flies in your kitchen??

I tried the cling wrap and got better results - more dead fruit flies - just leaving the jars uncovered. Even though I carefully wash with a vinear solution all fruit that stays on the countertop, I still have fruit flies. So I always have some fruit fly cocktail on the countertop. They love it.

Apr 10, 2014
janniecooks in Not About Food

Whats the best way to make hash brown potatoes ?

You will not obtain better information and guidance than what is to be found in the thread linked to by carolinadawg. Really, that thread is comprehensive. Heck, here's the link again:

http://chowhound.chow.com/topics/776865

Apr 08, 2014
janniecooks in Home Cooking

Help with Passover cake recipe

I don't know if the baking powder can be eliminated, but your idea of beating the whites separately is as good as any. FWIW, I have made ths cake several times before (though it did include BP), and our experience is the cake reaches the peak of goodness after it ages. The day after baking it, while it is good and almost dripping-moist, the texture is a bit gritty from the almonds (which I ground myself in my FP with some of the sugar). After two days, it was good, but on the third day it was GREAT! The moisture had been fully absorbed into the ingredients, making for an incredibly moist, tender, and flavorful and aromatic cake. So if you do make it, be sure to make it several days ahead.

Apr 04, 2014
janniecooks in Home Cooking

Cooking for a picky eater...

Welcome to the home cooking board. There is a wealth of suggestions for cooking for picky eaters on this board, and using "picky eater" as a search term I was able to find a lot of prior threads. Plus there are at least three currently active threads on picky eaters; I don't think each picky eater is so unique that you won't find suggestions in any of these prior threads:

http://chowhound.chow.com/topics/898965#8027609
http://chowhound.chow.com/topics/862176#7509671
http://chowhound.chow.com/topics/395435#2514933
http://chowhound.chow.com/topics/355545#2138922
http://chowhound.chow.com/topics/876094#7686377
http://chowhound.chow.com/topics/736442#5939813
http://chowhound.chow.com/topics/806412#6811725
http://chowhound.chow.com/topics/831703#7122693
http://chowhound.chow.com/topics/279343#1481047
http://chowhound.chow.com/topics/816586#6934033
http://chowhound.chow.com/topics/970888#8852324
http://chowhound.chow.com/topics/9187...

It is possible that some of these threads have links to others in this list, but gosh, if there are no ideas here there are no ideas.

Apr 03, 2014
janniecooks in Home Cooking

Would this rub you the wrong way? (House Guests selectively picking up the tab) and questions on house guest expectations

Wow. Those people would be crossed off my list.

Apr 03, 2014
janniecooks in Not About Food
1

Chinese cookbooks beyond Every Grain of Rice

"Classic Chinese Cuisine" and "Asian Noodles", both by Nina Simonds, might serve you well. And both have lots of photos of the finished dishes.

"The Key to Chinese Cooking" by Irene Kuo is a good resource, though my edition has no photos (but good drawings to support technique descriptions). Another favorite is Eileen Yin-Fei Lo's "New Cantonese Cooking."

The recipes I've tried from all these books are definitely do-able (and worth doing!) at home; well-written, lots of variety, and not overly complicated.

Apr 02, 2014
janniecooks in Home Cooking

Diet Soda that Sh*t is going to kill you....especially if you are a woman.....

Correlation does not imply causation.

Apr 02, 2014
janniecooks in Food Media & News
8

Chick-fil-A kickin' the Colonels butt

Or perhaps it is an indication that the number of those who eat fast food and hold political beliefs that are in line with the beliefs of Chick-fil-A's founders are greater than what the mainstream media wants the public to believe?

Apr 01, 2014
janniecooks in Chains
3

Cooking When You are Poor

There has been a lot of discussion about cooking/eating on a budget on this board and on general topics. There are lots of great ideas in the archives, so to speak, were one inclined to search for them. I find the older threads of some value, but perhaps that is an iconoclastic view of these boards.

Mar 31, 2014
janniecooks in General Topics
2

Recommendation for Nesting SS Bowls?

Just to clear, I intended to say that I have been able to find the flared SS bowls that nest nicely only at restaurant supply houses.

Mar 29, 2014
janniecooks in Cookware

Using up Cream Cheese

This easy apple tart from Laura Calder will consume 8 ounces of your cream cheese; it always generate raves from my guests:

http://www.cookingchanneltv.com/recip...

Mar 29, 2014
janniecooks in Home Cooking

Recommendation for Nesting SS Bowls?

Flared stainless steel bowls are sold in a variety of sizes at restaurant supply houses. In years past the shallower flared shape was available everywhere, but now I only see SS bowls that are deeper than they are wide. I prefer the flared bowls for just about every use. And they nest and should fit nicely in your shallow cupboards. Here's one source; when I searched for flared SS mixing bowls, the Carlisle name came up with great frequency:

http://www.carlislefsp.com/kitchen-ac...

Mar 28, 2014
janniecooks in Cookware

Routine broiler pan cleaning tips needed

The best results are to remove the stuff you can and wipe down as you did to remove the grease, then while the pans are still hot, fill with hot soapy water to soak while you have your dinner. For easiest routine cleaning, use a scrubbing powder like Barkeepers' Friend with the scrubby. My experience is that it's next to impossible to remove the hardened or burnt-on film with scrubbies and soap alone. (Note: don't use BKF on aluminum pans though, for those use Bon Ami.)

Mar 25, 2014
janniecooks in Cookware

Online recipe organizing...

Personally, I prefer cooking from and reading a printed page, whether in a book or in a binder that I've assembled. As for online organizing, here's a thread that is still active that might address your question.

http://chowhound.chow.com/topics/9174...

Mar 23, 2014
janniecooks in Home Cooking

Freezing cooked shrimp?

No, they won't be good if frozen, they will become spongy and unpleasant to eat. They will be safe to eat, but unfortunately they won't be good to eat.

Mar 21, 2014
janniecooks in Home Cooking

How to cook Mahi-Mahi

Grilled for fish tacos is a great use of mahi mahi. I also like to saute it, in a manner I think I picked up here from another poster a few years ago: Macademia nut and Panko-crusted Mahi Mahi.

Mix sriracha into mayonnaise - I like equal proportions. Brush this on both sides of the mahi, which you've dried and seasoned with salt and pepper. Press each side into a mixture of finely chopped Macademia nuts and panko. Press the crumbs onto the fish. Saute in oil of your choice for a few minutes each side.

I usually brush the mayo/hot sauce on one side, lay that side down onto the panko mixture, then brush the top side with the mayo/hot sauce before turning and pressing into the panko mixture.

Otherwise, like other posters suggest, mahi is a versatile, firm fleshed fish that can be treated in any number of ways.

Mar 19, 2014
janniecooks in Home Cooking

Grocery shopping at Walmart...?

Given your location and the grocery shopping optons in the region, probably not. In my region, where the population of the entire county is under 140,000, Walmart has much better quality produce at better prices than the two major chain supermarkets, and for certain items better quality than Fresh Market.

Walmart's scallions, cilantro, chiles, peppers, potatoes, onions, apples, bananas, cherry tomatoes, broccoli (on the right day) are always fresher and better quality than my "regular" grocer. Other produce I might buy if it looks particularly good, fresh, or unusual. I don't buy salad greens there, I prefer the greens at Fresh Market. I never ever buy meat products at Walmart, but I will purchase cheese, milk, cream, half and half (significantly cheaper than the regular store). I don't like their eggs - whites too thin (old, maybe).

If Walmart sells a national branded product and I need it when I'm there, I'd rather pay less there. Soups, salad dressings, condiments, soft drinks, drink mixers, beers and some of the other items I regularly or solely purchase there. Some of the Great Value products are indeed a great value. The Great Value brand of Spicy Southwest mustard is unique and the spouse loves it so we buy it. The Great Value brand of beef jerky is quite good, lasts longer than national brands, and costs significantly less.

Sometimes it comes down to what I need when I'm there. It is out of the way for me, so I try to wait until I've built up a list of "walmart" items; I go there once for every 5 to 10 trips to the regular grocery store.

Mar 18, 2014
janniecooks in Chains

Posting in the wrong thread - do you flag?

The mods occasionally ignore my suggestions for off-topic threads, and sometimes that really irks me, but for the most part they send/leaves threads in the proper board. In the example provided, the OP asked pointedly WHAT PAN to use to cook his/her chicken. The OP did not ask HOW to cook said chicken, but some respondents took it upon themselves to tell the poster how to. The fact is the OP is a cookware query (what do I use?), not a cooking query (how do I do it?). The mods did the right thing here. Bashing the volunteers who have to deal with the likes of us day in and day out accomplishes what exactly.

Mar 16, 2014
janniecooks in Site Talk
4

Online source for Asian ingredients?

While many people are quite irritated when links to previous posts are provided, this question has been asked recently and generated a relatively large number of replies. In the event that you've not seen these threads, and in the interests of avoiding unnecessary repetition, here are the links:

http://chowhound.chow.com/topics/913091
http://chowhound.chow.com/topics/789750
http://chowhound.chow.com/topics/915682

good luck.

Mar 16, 2014
janniecooks in General Topics

Starting to thaw frozen pork chops in fridge then finishing in cold running water

So what? If you take the time to read the first nine words, or even the first four words, of my reply it should be obvious even on a cursory reading that I did not miss the point of the OP. I don't understand why you replied to me. Are you saying that my reply is unnecessary? By the logic in your reply, since "that mistake's already happened" all replies to the OP are unnecessary, and therefore the OP is unnecessary. Why is my after the fact reply being singled out by you?

Mar 15, 2014
janniecooks in Home Cooking
2

Pastry cookbook?

I have both Dorie Greenspan's Baking from my home to yours and Rose Levy Berenbaum's Pie and Pastry Bible. RLB's book is more focused on the subject area that you wrote you are most interested in; the instructions, techniques, and explanations about why/how ingredients and techniques work are invaluable to someone learning how to make pastry for the home. Greenspan's book is more a dessert/cake cookbook which is fine in and of itself, but RLB's book is the first book I turn to with a pastry question. And the book has great instructions for danish pastry, too!

If you want to become a professional baker, perhaps RLB's books aren't for you but otherwise I would avoid the books aimed at the pros.

Mar 14, 2014
janniecooks in Home Cooking

Starting to thaw frozen pork chops in fridge then finishing in cold running water

It's a moot point now, but for future reference should you find yourself in the same situation: before you run cold water over meat to hasten thawing, put the meat in a waterproof plastic bag (like a ziploc). Don't allow it to soak up water.

Mar 14, 2014
janniecooks in Home Cooking
2