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Memorando's Profile

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Where do you shop online?

efooddepot,com looks great -- thanks for the recommendation!

Feb 05, 2013
Memorando in General Topics

Cabbage: Used in North African, Middle Eastern and Central Asian Cookery?

Cabbage is abundant here in the Gulf region; it seems like the Arabs tend to buy the enormous green cabbages, while guest workers of various stripes buy everything from bok choy to red cabbage to insanely priced savoy.

Feb 05, 2013
Memorando in General Topics

Where do you shop online?

We've been living in the Middle East for a couple of years and we buy a lot of Western-style pantry goods (De Puy lentils, WW pastry flour, ...) online because they can be so expensive or hard to find here. Vitacost has been a lifesaver, but their selection is limited; Amazon seems to have almost everything, but it’s almost too big, and you can end up paying a lot in shipping when you buy from different sellers.

At the same time, there is an embarrassment of riches here when it comes to Asian pantry items of all types, from Arabian to Indian to Thai. I’m going to miss the near-infinite assortment of pulses, rice, and spices when we go. (I’m heartbroken about leaving behind the Asian produce, too, but that’s another thread.)

So my question is, where do you buy food items online? I know I’ll be able to ferret out many items at Asian markets when we get home, but I’ve found shopping with my mouse to be both time- and cost-effective ...

Feb 04, 2013
Memorando in General Topics

Risotto: Home Cooking Dish of the month (February 2013)

Inspired by this, I made a beet risotto tonight! It was terrific. Please forgive my poor photography, but here's a picture.

Feb 03, 2013
Memorando in Home Cooking

Risotto: Home Cooking Dish of the month (February 2013)

Thanks, HillJ, I'll click through and check them out!

Feb 02, 2013
Memorando in Home Cooking

Cooking tips gleaned from Chowhound

Fourunder's posts on rib roasts are how I found (and got hooked on) Chowhound!

Feb 02, 2013
Memorando in Home Cooking

Risotto: Home Cooking Dish of the month (February 2013)

Also, arancini! One of the best leftover applications around, and worth the extra planning to make sure you *have* leftovers.

Feb 01, 2013
Memorando in Home Cooking

Risotto: Home Cooking Dish of the month (February 2013)

Where in Asia? I'm in Bahrain and can find arborio rice here, but I've also made risotto with the short-grain Egyptian rice you can get easily in this area.

I think a touch of acid really helps the dish, so if you can't use wine, I'd use a little vinegar or lemon juice (even just at the end).

As for the rest of the ingredients in that first recipe ... forget about it ; ) If I could find dolce gorgonzola, it would probably be out of my price range. Imports are outrageously priced here!

Feb 01, 2013
Memorando in Home Cooking

Risotto: Home Cooking Dish of the month (February 2013)

I've simmered the fibrous asparagus ends in the broth for a risotto before, to good effect; I'll have to try this!

Feb 01, 2013
Memorando in Home Cooking

Risotto: Home Cooking Dish of the month (February 2013)

Risotto is a standby in our house. Lately we've been doing a lot of pumpkin/winter squash risotto, cooking the pumpkin separately with some onions and (usually) a little nutmeg and a splash of wine or vermouth, then pureeing and stirring the puree into the near-finished risotto. We've also been having a lot of mushroom risotto, combining fresh mushrooms (usually just white button mushrooms), sauteed (often with thyme), and porcini (with their soaking liquor added to the broth). Can't wait to see what others do! One of the tastiest risottos I ever had was a savory strawberry one in Florence over ten years ago; I'd be curious to hear if anyone has ever given that a go!

Feb 01, 2013
Memorando in Home Cooking

A little help with recipe pls

The cardamom pod is a fibrous coating around a bunch of small flavorful seeds. You can't eat the coating (although it's common to just cook with it and remove at the end); the solution in this recipe is to separate seeds from pod at the beginning. Have a light go at your cardamom pod in a mortar and pestle and you'll see -- it's pretty easy to get the seeds out.

Feb 01, 2013
Memorando in Home Cooking

Seeking Your Best Recipe for Beef Stew

I like CI's Daube Provencale from a few years back -- red wine, orange, olives. Really flavorful. I haven't gone back to cross-check, but this looks like it: http://www.food.com/recipe/daube-prov...

Jan 31, 2013
Memorando in Home Cooking

Sunday waffles-any interesting toppings

We do lemon curd a lot. Also, some kind of fruit (strawberries, apricots, peaches, etc.) left to macerate with some mint, sugar, and citrus juice while I make the waffles. And guava syrup -- in a pot with some sugar and water and vanilla bean while I pull the waffles together, seeds and all, then strained to serve.

Jan 31, 2013
Memorando in Home Cooking

What's for Dinner #187 - the "We're Cooking Right Along" Edition [OLD]

For the chicken? I guess it was about half a cup -- equal amounts apple butter and mustard -- though you could easily use more or less. You could also maybe glop on some extra apple butter at the end for a glaze! For the sandwiches it was just like a shmear -- maybe half a tablespoon per?

Jan 31, 2013
Memorando in Home Cooking

What's for Dinner #187 - the "We're Cooking Right Along" Edition [OLD]

Yep, I smear the AP/M mixture on the inside along with some butter. It adds a nice extra dimension.

Jan 31, 2013
Memorando in Home Cooking

What's for Dinner #187 - the "We're Cooking Right Along" Edition [OLD]

It's a combo I picked up here! Super tasty. I mixed a bowl of it for grilled cheeses last week and had some left over; it worked nicely on the chicken.

Jan 31, 2013
Memorando in Home Cooking

Please, need ideas to use up LOTS of broccoli, cauliflower, kohlrabi, kale, cabbage, etc.

I made the kohlrabi/spinach gratin from the Guardian piece recently and it was a big hit.

Jan 31, 2013
Memorando in Home Cooking

What's for Dinner #187 - the "We're Cooking Right Along" Edition [OLD]

Last night I roasted two chickens rubbed with apple butter + mustard; ate one with beet/potato salad and dressing (to use up some old stale bread), We're having the other tonight with a fava bean pilaf. Fava beans just started showing up in our markets and I'm really excited!

Jan 31, 2013
Memorando in Home Cooking

What do I do with 100 grapefruits?

You can use grapefruit as the citrus to make carnitas.

Jan 31, 2013
Memorando in Home Cooking

Pudding mold alternative

We came into a nice batch of perfectly ripe persimmons and I'm looking to make a pudding for Christmas. I don't have a proper covered pudding mold, and am planning to jury rig with what I have; I'm wondering whether others have had luck with alternatives. Any advice? Tube pan? Savarin mold? Just try to keep a tight seal with foil?

Dec 21, 2012
Memorando in Home Cooking

Cookie recipe questions for exp. bakers, re:vanilla

Jerseygirl, my two cents -- you may get a richer, more flavorful, and drier dough by going back to the whole egg/egg yolk combination in the original recipe. A lot of your liquid (but not much flavor) is coming from those egg whites. Also, it looks like you reduced the anise extract proportionally from the original; I would up the anise flavor with the extract while eliminating liquid to compensate by cutting out some egg whites.

And, again up the salt!

I don't have a lot of experience baking with crisco, but if that's how you like it stick with it -- if it worked for your Dad it will probably work for you once the ratios are sorted out (unless there's been some recipe change on their end).

And then there are the other flavor enhancers others have discussed, which might create a slightly different cookie.

Good luck! I would love to hear if you get it to a place where you're happy with the result, because it sounds like a really neat tradition and a tasty cookie.

Dec 21, 2012
Memorando in Home Cooking

What to do with Kumquats?

Poach them! Well, that's somewhat less creative than marmalade, but sweetened in equal parts sugar and water with a little vanilla bean they are delicious on pancakes etc., and the poaching liquid makes a very nice cocktail.

Dec 20, 2012
Memorando in Home Cooking

Ray's the Steaks East River closed

So sad. That was one of our favorite spots -- great food at a great price.

Dec 17, 2012
Memorando in Washington DC & Baltimore

Herbes de Provence - uses

Herbes de provence is my go-to addition for scrambled eggs. So easy and delicious.

Dec 16, 2012
Memorando in Home Cooking

Cookie recipe questions for exp. bakers, re:vanilla

I'm thinking salt is probably necessary to amp it up, although the citrus zest could be a nice complement. 2 to 3 teaspoons of salt is probably more in-range for 6.5 cups of flour.

Dec 16, 2012
Memorando in Home Cooking