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mellycooks's Profile

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drinking vinegars?

I live in Portland and love Pok Pok! I read on their website that they are going to start producing their drinking vinegars commercially in the near future. Here's an explanation of the vinegars and an email address so you can be notified when they go on sale.

http://www.pokpoksom.com/main.html

Feb 17, 2011
mellycooks in General Topics

Classic Beef Wellington

Please fix the printing view, pretty please! It prints html for the picture over the instructions. It looks that way on-screen as well, so it's not the printer. Tx

Dec 25, 2010
mellycooks in Recipes

What five cookbooks would you keep?

I just checked out Eat Your Books and I am so excited!! what a great idea, thanks for the tip.

Sep 29, 2010
mellycooks in Home Cooking

Looking for fresh Soft-Shelled Crabs

Yep they're all from the east coast. I used to find them at gourmet grocers down in LA, so if they can get them there....Otherwise I guess I will have to order them direct from the East Coast.

Jun 10, 2010
mellycooks in Metro Portland

Looking for fresh Soft-Shelled Crabs

Any one know of grocer with soft-shells in PDX?

May 02, 2010
mellycooks in Metro Portland

Your best Sweet Potato Recipe

It's not thanksgiving in our family without these sweet potatoes. A nice rich, not to sweet puree, topped with caramelized praline crust.

2 lb. Sweet potatoes or yams, cooked and mashed (about 4 cups)
1/4 cup milk
1 egg, slightly beaten
1 teas. salt
pepper to taste
1/2 cup brown sugar, packed
1/4 cup melted butter
1/4 cup dark corn syrup
Heaping 3/4 cup chopped pecans

Fork potatoes several times and bake in 350 oven till fork tender. About 45 to 60 minutes. Put potatoes on foil because they will bleed and make a mess.

Scoop out potatoes and beat together with milk, egg, salt and pepper. Spoon into buttered 2-to-3 quart shallow casserole dish. Combine sugar, butter and corn syrup and spread over potatoes. Sprinkle pecans on top. Bake at 350 degrees, uncovered, until set, about 40 to 50 minutes. Topping will be slightly soft but will harden as dish cools a little.

Makes 6 to 8 generous servings.

Note: I use yams because they are just a little sweeter but a pretty orange color. Also don't fill casserole to the top because the dish will rise and boil over. Talk about a sticky mess. Enjoy

Nov 20, 2009
mellycooks in Home Cooking

What to use in place of Bacon?

My husband doesn't eat pork either and I've found that beef bacon is the best substitute. The problem with veg or turkey substitutes is that they cut out all the fat. I'm not trying to cut fat, just pork! I've seen beef bacon at whole foods and occasionally at other stores. For recipes where you're trying to get smoky-ness, you can use smoked turkey thighs.

Nov 01, 2009
mellycooks in Kosher

Ideas on how to use Quince?

I just made a really outstanding Quince Balsamico Chutney this weekend. The recipe was from this site: http://fxcuisine.com/Default.asp?lang...

He has pretty generally amazing posts....

Oct 26, 2009
mellycooks in Home Cooking

Canning time!

I've had my eye on this quince jelly for a while now

http://simplyrecipes.com/recipes/quin...

Oct 12, 2009
mellycooks in Home Cooking

Waiter wants a bigger tip?

Is anyone else here reminded of the Soprano's episode where a waiter complains about being stiffed, and meets a decidedly unpleasant end?

Sep 23, 2009
mellycooks in Not About Food

I Had NO IDEA There Was So Much Sodium, Fat, HFCS In This!

You might want to read up on how it's produced however. They're clear-cutting Orangutan habitat to produce it in huge quantities. Very, very bad

http://www.panda.org/about_our_earth/...

Jun 19, 2009
mellycooks in General Topics

What's a good canned/boxed chicken broth/stock?

I usually do home-made, but when I can't I've found Kitchen Basics to be the best. Especially for Beef Stock.

Jun 19, 2009
mellycooks in General Topics

Can't See Search Results Past First Page

When I do a search and get, lets say, a hundred hits. I can see the first page, but when I click to go to the next page of results I get some kind of page with hints on how to search. I know there are more results, but I can't see them.

Mar 21, 2009
mellycooks in Site Talk

The 'tipping point' or how many times did you learn to cook?

My husband is Bosnian and Sujo Meso was a revelation to say the least! There was a Bosnian cafe where I could buy it in Los Angeles, but I haven't found a source for it here in Portland OR yet.

Mar 20, 2009
mellycooks in Home Cooking

Sriracha Chili Sauce Condiment or Crack?!

Siracha mixed with Red Shell Miso Dressing , over cold noodles = Heaven!! OR you can dip veggies in it, or pour over lentils or rice or.....

Seriously, it's one of those magical combinations. BTW, Red Shell is a brand name creamy miso dressing found with refrigerated dressings.

Feb 18, 2009
mellycooks in General Topics

Best Homemade Food Gift

Oooo, quince jelly sounds so good, and I'll bet the house smells amazing while you make it. Do you have a recipe you'd be willing to share?

Dec 05, 2008
mellycooks in Home Cooking

Malo Restaurant Burnt Habanero Creme Salsa

Update---One of the servers told me it includes honey, chipotles and orange juice. I've come up with a few similar salsas but nothing dead-on.

Jul 22, 2008
mellycooks in Home Cooking

How do you use coconut milk?

That sounds great, could you paraphrase the recipe?

Jul 31, 2007
mellycooks in Home Cooking

Searching for a crab ravioli recipe

Actually Crab with cheese is one of my favorite combinations as long as it's fairly mild. I've had fabulous crab and chevre ravioli, and I love Crab Rangoon.

May 04, 2007
mellycooks in Home Cooking

Bevmo 5¢ Sale Picks

Hi all, I noticed that Bevmo is having their buy one bottle, get an equal value bottle for 5¢ sale. Any particularly good picks in the $10 range?

Apr 09, 2007
mellycooks in Wine

Burnt Habanero and Crema Salsa

I was the op but had no luck with my experimenting. If you have any luck, please post! Maybe someone should just ask the restaurant for the recipe. Not me though, too shy.

Apr 05, 2007
mellycooks in Home Cooking

Small Kitchen DIY Fixes: Submit Your Stories

That counter top with trash-hole is brilliant!! Must go in the article!!

Apr 02, 2007
mellycooks in Not About Food

Stuffed baguette?

Darn, thought I had seen this on the boards but this is a different (though similar) recipe.

http://www.chowhound.com/topics/33126...

Apr 02, 2007
mellycooks in Home Cooking

foods you didn't realize might have HFCS

Freaking horseradish for god's sake! Talk about things that aren't supposed to be sweet! I had to look through about 10 bottles to find some without HFCS.

Mar 22, 2007
mellycooks in Not About Food

My Chicken Stock: Spectacularly right or horrifically wrong?

Wow, all those hours of fighting to skim the gunk and leave the veggies are passing before my eyes in a blurr. So simple, so obvious, never ever would have thought of it!!

Mar 22, 2007
mellycooks in Home Cooking

Your favorite oldie but goodie appetizer

oohhh, #2 sounds great! Maybe with sweet potato fries!!

Mar 20, 2007
mellycooks in Home Cooking

Best Conejo Valley restaurants?

Cafe Provincial is amazing, authentic French food with a great atmosphere (Despite being in a strip mall) cafeprovencal.biz
2310 E Thousand Oaks Blvd
Thousand Oaks, CA 91362
(805) 496-7121

Mar 20, 2007
mellycooks in Los Angeles Area

What's your go-to spice?

Savory

Feb 09, 2007
mellycooks in General Topics

Short ribs - Niman Ranch?

If the OP is braising the shortribs, the bones are an important part of the equation since they add flavor, body and unctuous-ness. If you do go bone-less be sure to throw in some oxtails or similar cut.

Feb 07, 2007
mellycooks in Home Cooking

What is an "insider"? or, Reply to "The Rules"

Since Rules thread has been weirdly "locked" I'll ask my question here. I'm a little unclear as to the definition of an "insider" as used in the etiquette sticky. Does this include anyone who goes to a restaurant on a regular basis and is therefor friendly with the wait staff or manager? It seems that posts are often removed because it sounds like someone dines there regularly and is friendly with the staff. Personally those are exactly the kind of posts and reviews I want to read. If a place is so good that you become a regular than that's the best recommendation for a place that I can think of. Obviously anyone who is on the paid staff or in a close relationship with paid staff (i.e. married, sibling etc.) shouldn't be able to recommend or review a place but it seems that posts are removed for much less than that. I'd really enjoy a chow hounder discussion of what constitutes an "insider" since this is only my opinion and others may not want to hear from CHers that consider a restaurant their second home. I just feel like as long as they get a bill for their food like the rest of us (excepting the occasional comp which any good customer would get) I want to hear their opinion. After all, one of the most valuable and hard-to-find qualities of a great restaurant (or fish-shack, taco truck or whatever) is that it treats return customers with the extra-special service they deserve. Thoughts?

Feb 07, 2007
mellycooks in Site Talk