foodcompletesme's Profile

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Risotto still too grainy….what do you suggest?

Thanks for the feedback. I will try carnaroli.
My risotto book, by Ursula Ferrigno, also suggests vialone nano. It makes a "creamy, voluptuous risotto"…wow.
I never thought the type of rice would make that much difference but will experiment.
Too bad I have a two pound bag of arborio!

Apr 13, 2014
foodcompletesme in Home Cooking

Risotto still too grainy….what do you suggest?

You're right, I need more stock than the recipe says. I don't want to give up. Besides the rice being undercooked it could be creamier too.
While doing a search on the site to see if this topic was already discussed, I saw someone reference adding cream at the end. I've never done that but that might be a nice addition & probably why I love the creamy restaurant versions.
I do add tons of fresh grated parm though so it comes out rich.

Apr 13, 2014
foodcompletesme in Home Cooking

Risotto still too grainy….what do you suggest?

Arborio rice

Apr 13, 2014
foodcompletesme in Home Cooking

Risotto still too grainy….what do you suggest?

I love risotto and usually get it when I dine out but so want to make a good risotto at home. I keep trying and have cookbooks dedicated to the dish, but still not perfect.
I use the best ingredients. First coat the rice with hot oil/butter in hot pan. Then add wine until absorbed. Then slowly add 1/2 cup-1 cup at a time of hot stock (used homemade turkey stock this time) and stir constantly for 22+ minutes, reserving a bit of stock for the end to incorporate all final ingredients.
But the results are still too grainy. Should I stir longer? Use more stock?
How do you perfect this dish? Thanks.

Apr 13, 2014
foodcompletesme in Home Cooking

Grilled Eggplant and Red Pepper with Israeli Couscous

As written I gave it a 4 out of 5. WIth some additions, it becomes a 5. I added kalamata olives. I roasted the red pepper, eggplant and shallot….next time will roast the garlic I think too. Artichoke hearts might also be a good addition although I haven't tried that yet.

Feb 05, 2014
foodcompletesme in Recipes

"Why does it always have to be chocolate?"

Mouth is watering...Now I REALLY want some chocolate cake!

Jan 22, 2014
foodcompletesme in Home Cooking

Secret Chowhound buttons or signal

Even more distinctive - yes!

Jan 22, 2014
foodcompletesme in Site Talk
1

Secret Chowhound buttons or signal

I know what you mean about knowing the fellow CH but not really knowing them....I thought BigSal (cookbook of the month discussions) was a guy for a long time until someone referred to "her". what? blew my mental picture. lol

A special hand signal would not work because you would have to be throwing your special hand signal throughout the meal as guests came and went! something to wear? A distinctive tie for the men and a scarf for the ladies? instead of CC for coco Chanel we could have CH.
I don't think there are many CH in my area but would love to know if there are.

Jan 22, 2014
foodcompletesme in Site Talk

Fascinatingly horrific vintage recipes

I enjoyed reading about your reminiscing and about how family influences us! I also grew up in a household of simple meals, but my Mom was an excellent homemaker. She baked our bread and pizza dough from scratch. Pizza night was special because it was the only time we were allowed to have soda (tall glass refillable bottles from Stewarts if anyone knows that place). I was the only kid in school with "brown bread" (wheat) in the 70's. Great memories of having corned beef hash from a can when my parents had a date night and we would have a baby-sitter.
Like your Mother's pride in your cooking, my Mom tells everybody "she's a gourmet cook!". Because I use fresh, varied ingredients and like international cooking. Times have changed. I think my Mom only used dried oregano, parsley and garlic powder.

Jan 22, 2014
foodcompletesme in Home Cooking

Fascinatingly horrific vintage recipes

Oh I loved my Home Ec teacher in High School! She taught me how to sew. Young people have lost this skill today : (

Jan 22, 2014
foodcompletesme in Home Cooking

what to do with kale?

Agreed. I recently made a white bean, kale & smoked turkey sausage soup that was fab.

Jan 21, 2014
foodcompletesme in Home Cooking

Is it bad to freeze typical "bro foods" in tupperwear?

Wow, who knew I was eating bro foods
although I had never heard of the phrase before today?! :)

Jan 21, 2014
foodcompletesme in Home Cooking

What to do with cooked frozen shrimp??

yup, I have a bag thawing in the fridge now (my Mom brought it to me because I am babysitting my brother--we gift food in my family). I will make a stir fry tomorrow night with snow peas, green onions, ripe mango, fresh ginger & garlic.

As LGA said below, shrimp are added in the last minutes anyway, just add these at the last minute to warm up.

Jan 21, 2014
foodcompletesme in Home Cooking

"Why does it always have to be chocolate?"

Must have chocolate!! I like all the other things mentioned....carrot cakes, citrus flavored desserts, etc. but when given a choice it is always chocolate. I will have the server pack up half of my dinner when eating out so that I can enjoy a rich chocolate dessert. Also save some of my red wine to go with my chocolate - delicious!
Don't judge, but it is a rather sensuous experience for me...my better half is 600 miles away and we only see each other every 6-8 weeks. Vanilla doesn't take the place of snuggling with your love, but chocolate comes close! lol

Jan 20, 2014
foodcompletesme in Home Cooking
1

Fascinatingly horrific vintage recipes

Really enjoyed these. What was the fascination with gelatin? I don't like the idea of someone handling my food that much in order to carve out a potato igloo.
I have a friend who is dear who still cooks classic 50's - she still lives in the same house she grew up in and the interior hasn't changed either. She serves jello salad and then doesn't understand why I don't want a big glop of mayo on top of it.!?

Jan 20, 2014
foodcompletesme in Home Cooking

LEGUME SOUPS - Home Cooking Dish of the Month for January 2014

Here it is Jeanne,
http://crockpot365.blogspot.com/2008/...

I made a crockpot version because that was the kind of day it was. I'm sure there are more complex-tasting versions out there but this was adequate (many positive reviews on the blog site). I understand that the authentic version has either shredded chicken and/or shrimp but I did not add either. Ingredients were yellow onion, green onion, red bell peppers, garlic, crushed tomatoes, veg broth (I substituted 2 c. of veg broth with spicy V8 juice for more flavor), black pepper, chili powder, rice, peanut butter. The proportions are in the recipe in the link above. I had trouble with the peanut butter incorporating at the end. It looked like the egg in egg drop soup….it was natural pb.

I bought the sour cream but then forgot to put it on the end product after rushing around a little and getting back from a staff meeting : ( but I will remember tonight!

Jan 16, 2014
foodcompletesme in Home Cooking

LEGUME SOUPS - Home Cooking Dish of the Month for January 2014

African Peanut Soup today. Pretty good but I think I'm getting tired of soup…I've been eating different varieties for lunch and dinner for days!

Jan 15, 2014
foodcompletesme in Home Cooking
1

Salt-preserved lemons and food safety?

There is a pink microorganism called Serratia marcescens which is an airborne microorganism. You sometimes see it in a shower or on a toilet bowl that hasn't been used in awhile. Grows in moist environs where there is phosphorus or fatty substances.
Ingesting might cause problems in people with lower immunity. We are probably all exposed to it all of the time but I wouldn't go out of my way to eat something that it is growing on.
Wish I had an olive tree to preserve the olives! I would use a product like Pickl It which has been mentioned in this thread to ensure all of the air is out of the jar.

Jan 15, 2014
foodcompletesme in Home Cooking

Salt-preserved lemons and food safety?

Air (and the bacteria in it) is the culprit, so the liquid forces out the air in your preserve.
If ever in that sitution again just use mixture of lemon juice and water. Others up thread say they have used water.

Jan 15, 2014
foodcompletesme in Home Cooking

LEGUME SOUPS - Home Cooking Dish of the Month for January 2014

I made a 16-bean soup today with diced ham. I used your technique of preparing the dried beans in the crock pot, nat, and really like the results!
Used 10 oz. of 16-bean dried beans and double that amount of water. Since it was a mixture of types of beans I cooked it 2.5 hours on High, then switched it to Low for about 5.5 hours after adding my other ingredients (vegetable broth, spicy V8 juice, celery, onion, garlic, green onion, carrots, diced ham) in the slow cooker. Thanks again for the tip!

Jan 14, 2014
foodcompletesme in Home Cooking
1

what to serve with chicken cacciatore?

Oh too bad you didn't try Jimmy's on the James, RA Bistro, or even Depot Grille - right in the downtown area also. I've had decent meals at all of those. I cook at home mostly so I have pretty high standards as well.

Jan 10, 2014
foodcompletesme in Home Cooking

what to serve with chicken cacciatore?

oh, yeah! yes, it is a quiet little city. I've been here only 14 months. Can you believe since you took that photo someone vadalized that statue and bent the sword off? Sad. It was the second time that had happened and the one in the picture was actually a reinforced replacement as well.
Lot's of interesting civil war history in the area if you had time to see that. As for food, I have heard people say for such a small city we have surprisingly decent restaurants.

Jan 10, 2014
foodcompletesme in Home Cooking

what to serve with chicken cacciatore?

How does one get an invite to your next NYE dinner?? ; )
Sounds great.

Jan 10, 2014
foodcompletesme in Home Cooking

being invited to eat where there are cats

I've heard stories like that too...doctors and nurses smoking at the nurse's station back in the 40's and 50's maybe. My nursing school instructors also told us about working in health care before the creation of disposable gloves!! I'm awfully glad I have a layer of plastic between me and some of the substances I encounter with my patients
(this discussion is now not only 'not about food' it is not about eating around cats either....sorry)

Jan 10, 2014
foodcompletesme in Not About Food

what to serve with chicken cacciatore?

Chicken Cacciatore with Kalamata Olives and Fennel from The Wine Lover's Cookbook. Recommended wine: Sangiovese or Zinfandel

Prep 2 lbs. boneless skinless chicken breasts & 2 lbs. skinless chicken thighs (you could probably use all thigh but even the breast stays fairly moist and tender in this recipe. This makes a lot of servings. Recipe says yield is 4 entree size - I get more than 4 servings out of 4 pounds of chicken). Dust chicken lightly with flour, then sprinkle with s & p and red pepper flakes.
Heat 2 T. unsalted butter and 2 T. olive oil in large stockpot over medium heat. Brown chicken on all sides. Place on paper towels. To same pot add 4 cloves chopped garlic, 1.5 cups chopped red onion, 2 c. sliced portobello mushrooms [I always omit and don't change anything else], 1 thinly sliced fennel bulb, 1 cup peeled/chopped carrots, 1 T. chopped fresh (1/2 T. dried) sage, 1 T. chopped fresh (1/2 T. dried) rosemary - sauté about 8 minutes. Add chicken, 1 cup chicken or beef stock, 1 cup red wine, 14 ounce can chopped tomatoes with juice, 2 T. tomato paste, and 1/2 cup chopped Kalamata olives. Cover & simmer for 50-55 minutes. Remove chicken and keep warm. Simmer/reduce sauce for 15 minutes. Add chicken again and heat before serving.

Serve over garlic smashed potatoes, polenta, wilted greens, bread, or egg noodles as suggested by these fine CH. Thank you!

Jan 09, 2014
foodcompletesme in Home Cooking

LEGUME SOUPS - Home Cooking Dish of the Month for January 2014

Great information! I often convert regular stove top soup & chili recipes to slow cooker ones because I love throwing everything in and letting it cook itself. Now we can even cook the dried beans in it....love that!

Jan 09, 2014
foodcompletesme in Home Cooking

what to serve with chicken cacciatore?

Several other people have mentioned the wilted greens also, so your Mom was right on. And yes, you need the bread to soak up every drop of the delicious juices.

Jan 09, 2014
foodcompletesme in Home Cooking

Left my lunch on the counter before work. Safe to eat?

omg just omg
your friend should start dumpster diving for food too

Jan 09, 2014
foodcompletesme in General Topics

Left my lunch on the counter before work. Safe to eat?

so….what did you end up deciding? what was the outcome?

Jan 09, 2014
foodcompletesme in General Topics

what to serve with chicken cacciatore?

oh that is what Emerill's recipe suggested.

good to know. I love mashed potatoes so that sounds good.

Jan 08, 2014
foodcompletesme in Home Cooking