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cooknKate's Profile

Title Last Reply

Cooking Basmati Rice Question

I bought a rice cooker about three years ago and will never go back to using another method- for any kind of rice. It's simple and foolproof. I spent around $20 on a Salton model and love it. Don't spend any more than that....they are all the same.

May 12, 2008
cooknKate in Home Cooking

Mighty Leaf Teabags - Mighty Fine

Mighty Leaf Green Tea Tropical and Vanilla Bean teas almost...ALMOST make me want to give up coffee!

Almost.....

Mar 05, 2008
cooknKate in General Topics

Unknown but flavorful wine varietals – Timorasso, Nosiola, Pigato. Others?

Anne, let me know if you find something unusual and good and where you find it. I am north of the Twins, and always on the hunt for an unusual bottle or two. Feel free to email, or stop by my blog.

Feb 25, 2008
cooknKate in Wine

Food Magazines

I subscribed to CL once and hated it. In one issue I had to page through over 100 pages before finding one recipe!

EW focuses on healthy cooking, healthy living and healthy lifestyles. I thought CL was fluff and hot air.

Feb 25, 2008
cooknKate in Food Media & News

Best Merlot

not to be clueless but I am

YMMV?

Feb 25, 2008
cooknKate in Wine

Best Merlot

Doesn't anyone drink Argentine Merlot? While I don't dispute the qualities of a good Washington State merlot, look south vino-lovers, way south. You might be surprised.

There is a much different flavor profile found in Merlot from the southern hemisphere; it's not as grapey and has much more of an earthy flavor to it.

Trapiche makes a good merlot (as well as a great Malbec); Michel Torino is also delicious and my favorite is the Monte Lindo Alta Vista merlot.

Feb 22, 2008
cooknKate in Wine

Unknown but flavorful wine varietals – Timorasso, Nosiola, Pigato. Others?

I am currently working my way through The Wine Century Club's list of 100 varietals to try. It's found at http://www.winecentury.com/ and along with the standards that everyone has heard about, it lists many, many obscure varietals. The goal is to simply taste and expand your wine drinking knowledge and it's all on the honor system- but when you complete your list and send it in, you are sent a commemorative plaque. So far, I have checked off 73/100.

Some odd varietals with a check mark by them:
Arneis
Blaufrankisch/Lemberger
Bonarda
Bourboulenc
Cinsault
Clairette
Cortese
Corvina
Falanghina (one of my fav summer wines
)Graciano
Marechal Foch
Molinara
Pedro Ximenez
Pignolo
Rondinella
Schuerebe (if you love Torrontes, or Viognier you will love this one)
Touriga Franca
Touriga Nacional
Tinta Roriz
Teroldgego
Zweigelt

It keeps me searching out unusual wine varietals, and I have not been disappointed or turned off by any of these. It's amazing to see what is out there; most people stick with a handful of varietals and rarely expand that knowledge. There's so much to explore!

Feb 22, 2008
cooknKate in Wine

Unknown but flavorful wine varietals – Timorasso, Nosiola, Pigato. Others?

Blaufrankisch, otherwise known as Lemberger.

The Steele 'Shooting Star' is a wonderful, and obscure bottle.

Feb 22, 2008
cooknKate in Wine

Unknown but flavorful wine varietals – Timorasso, Nosiola, Pigato. Others?

I have tried several different bottle of Zweigelt and the one I was most impressed with was the 2005 Kamptal Steininger Novemberlese from Austria. It was just an amazing flavor.

Feb 22, 2008
cooknKate in Wine

Weird Named Good Tasting Wines

I love that Mollydooker Two Left Feet. That is a terrific bottle.

Feb 22, 2008
cooknKate in Wine

COOKS ILLUSTRATED - "thanks, and don't let the door hit you on the way out ..."

Frame it this way;

Say to yourself- "In five years, will this matter?"

'nuf said

Feb 20, 2008
cooknKate in Food Media & News

Food Magazines

Saveur is total food porn. The stories in that magazine are unlike any other and for an armchair traveler like me, it's a great option.

Feb 20, 2008
cooknKate in Food Media & News

Food Magazines

At one point in time I subscribed to seven food magazines. Now that I am past that crazy period, I keep only three of them; Saveur, Food and Wine and Eating Well, and I think I am pretty close to canceling F&W.

Eating Well is by far the most comprehensive and varied food magazine out there (this is JMHO so don't jump down my throat). It really has it's finger on the pulse of healthy eating. It never uses the word 'diet' and it advocates so much variety. The recipes are top notch, the articles well researched and complete and the photos striking.

I love Saveur for the stories, period. I have never mad one recipe from it, but the stories simply take me away.

Feb 20, 2008
cooknKate in Food Media & News

Flavored Peanut Butters

The sundried apricot PB at PBLoco is delicious as is the Raspberry White Chocolate variety. You can go in the store and try as many as you wish and the staff is really helpful. Expensive though- $7.00 for a pint jar, or something like that.

Feb 20, 2008
cooknKate in General Topics

MSP - Where to find real lard?

El Burrito Mercado in West St. Paul has real lard.

Jan 26, 2008
cooknKate in General Midwest Archive

Best macaroni and cheese in a box [moved from What's My Craving]

I always buy Simply Organic and embellish the hell out of it. My favorite addition is a roasted red pepper butter that I make, and browned seasoned panko crumbs. My son and I fight over it that way, and even my husband will eat it.

Jan 26, 2008
cooknKate in General Topics

French Bakery online ordering ?

try this

www.newfrenchbakery.com

it's in Mpls and I believe it ships nationally. Bread is amazing.

Jan 26, 2008
cooknKate in General Topics

Advice: Wisdom Tooth Extraction, what to eat?

I'm glad someone mentioned this, as it has been a proven relief for any and all oral surgeries. It contains bromelain which has a natural numbing affect, and anyone who has eaten a lot of pineapple has felt it; the effects is similar to a topical oral gel used to deaden gum pain. Drink the juice prior to going in, and drink it regularly afterwards. I had all four wisdom teeth pulled when I was 19 and my mom pushed pineapple juice on me endlessly, but I tell you....I had no problems and no real pain, not to mention little or no swelling.

Jan 26, 2008
cooknKate in General Topics

Inexpensive grocery items that are surprisingly good

I buy Demings canned salmon all the time and love it; very cheap at $1.99 per can in our area.

Jan 26, 2008
cooknKate in General Topics

MSP...Tony Bourdain @ Solera or Triple Rock???[Moved from Midwest Board]

yeah, the guy who was asking about peppadews? he said it was italian! peppadew is an african pepper...that guy was all hot air and no substance

Dec 07, 2007
cooknKate in Food Media & News

Are there any decent wines under $7?

Count me in as another enthusiastic supporter of South American wines. I love malbec, carmenere, torrontes. Prices are reasonable and the wine is always a pleasure.

Dec 07, 2007
cooknKate in Wine

Help me win Wine tasting party game, please.

That Shotfire shiraz is an excellent wine!!

Dec 07, 2007
cooknKate in Wine

Top 10 Overrated Wines

Ever since becoming certified as a wine professional, it seems people love to try and push me to name my favorite wine. How is that possible? My fav today could be a gorgeous Carmenere, tomorrow it could be the perfectly soft red portugese table wine that I found languishing in a dusty bin. Last summer it was falanghina; next summer, who knows?

It's nearly impossible to take into account one person's opinion on something as objective as wine tastes. Open any bottle, of any wine from any region in the world for any number of people and you will get that many different opinions about it. To take any one person's thoughts into account when making a judgment about wine is to somehow think that they know everything there is to know about the topic. This is utterly impossible.

I personally can't take seriously anyone who criticizes or praises a particular wine; what matters is what goes in my mouth and what I think of it. Honestly, am I going to think someone is serious about their dislike of Aussie Shiraz when they show a photo of a Yellowtail bottle?? If that is their reference point, they know nothing. I'm no snob, yet I am no amateur either, and I don't read GQ for their wine recs (nor do I read it at all). My preference is to pick something different every time I enter a wine shop and see what I can find. Usually I am pleasantly surprised, sometimes I go 'Ewww' but my 'Ewww' could be someone else's 'Yum'. Some people love salmon, some hate it, but you could never call it overrated.

Dec 07, 2007
cooknKate in Wine

Cringe-worthy words in restaurant reviews

Unctuous is used best when describing a wine. If someone used that word to describe food, since unctuous means 'oily', I wouldn't find it very appetizing.

Dec 06, 2007
cooknKate in Food Media & News

MSP...Tony Bourdain @ Solera or Triple Rock???[Moved from Midwest Board]

He was on Garage Logic with Soucheray November 27th, at 2:30pm, 1500AM. It was quite interesting, and also painful to hear some of the questions lobbed at him by listeners. He was gracious and kind though, and took great care in answering them all. I have friends attending the Solera event and look forward to their commentary.

Nov 27, 2007
cooknKate in Food Media & News

Thanksgiving turkey -- overrated?!

This one nails it on the head. When the turkey is cooked correctly, it's fantastic. Period.

I think too many people have eaten way too many overcooked turkeys in their lifetime, and have a certain aversion to the meat simply because they have never had it properly cooked, moist and delicious before. I recall eating turkey growing up and hating it. I can't even begin to explain what a revelation it was to have properly cooked, moist and tender turkey meat, finally! It was heavenly.

My T-giving bird this year was grill-smoked with apple wood, in a gas grill, right around 325 degrees. I rubbed shallot and sage butter under and over the skin and filled the cavity with chopped granny smith apples, onions and garlic. I fill the roasting pan with broth and baste regularly, then cover when it's browned. The meat was smoky and so meltingly tender; even the white meat. And the flavor was amazing.

Nov 27, 2007
cooknKate in General Topics

Which is best- Corn Fed or Grass Fed Beef?

Grass fed a fad? How so? Cattle have been grass fed since people domesticated them; corn was too expensive to be considered animal feed. The cattle were put out to pasture and then moved when they wore down the grasses where they were. The reason more people think corn fed is better is because it's all they're used to eating.

Saying grass fed beef is a fad is like saying that the idea of eating locally and seasonally is some 'new' trend.

Nov 19, 2007
cooknKate in General Topics

Want to start a Wine Club...

I took a Wine Professional Certification course and let me tell you, drinking wine each week with 20 other people makes for a nice bond! We formed an informal wine drinking 'group' (hate the word 'club'...too clique-y) that meets once a month or every six weeks, however it works for everyone involved. We pick a theme, make sure there is plenty of food and then we gather, sip, talk, laugh and enjoy. Most of us aren't blessed with a permanent wine drinking companion, either on the home front or elsewhere, so this is a nice way to enjoy our passion, learn about some new wines and socialize. Anyone is welcome to join the group, it's totally informal.

The one thing that we stressed in starting this was that everyone be committed to making it work. We all have our lives, schedules and stuff that we do, but when our group is set to meet, all other bets are off and the date is carved in stone. We take turns hosting our gatherings, planning for food and drink and offering up suggestions for themes. It's really a great way to explore and sample a lot of different wines since everyone has their own ideas about what they want to bring. We try to stick within a price range too, which helps everyone's budget. Two of our friends are wine reps with local companies too, so they tend to bring a lot of samplers.

Bottom line....have fun and explore the great world of wine, but make it a commitment and an educational experience. Don't just gather to drink.

Nov 14, 2007
cooknKate in Wine

Beloved Food Jingles?

Oh Oh Oh
ice cream and
an Oreo cookie
they forever go together
what a classic combination
when a dark delicious cookie
meets that icy cold sensation
like the one and only
crispy crunchy
choc O late
O-R-E-O
keeps ice cream from getting lonely
Oh Oh Oh
it's the one and only

I love the Fig Newton jingle too, and the Mounds/Almond Joy one as well. The Kit Kat jingle was fun but overused.

Anyone remember the old Life Saver commercials "But you left out the hole!!"

Or the classic "Hey, you got peanut butter on my chocolate!" "Yeah, and you got chocolate in my peanut butter!"

Nov 14, 2007
cooknKate in Food Media & News

MSP: Sourcing fine food and drink

Great list TDQ, I love all those places.

Sep 09, 2007
cooknKate in General Midwest Archive