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escondido123's Profile

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Finally learned to make my perfect omelette.

I have watched that video many times, and it is that scrambling part that always gets me in trouble. So now I skip that part and always get a perfect omelette. (Julia often looked much easier in the watching than in the actual doing, at least for me.)

1 day ago
escondido123 in Home Cooking

Finally learned to make my perfect omelette.

Your comment reminded me of an omelette party I had decades ago. I made one egg omelettes in three small pans and I realize now I used the technique I am just coming back to after all these years.

1 day ago
escondido123 in Home Cooking

Finally learned to make my perfect omelette.

Seven in a row these past few weeks and each one perfect....I don't have to touch it between going into the pan and coming out of it and that means I can't screw up the middle which is where I always did so.

2 days ago
escondido123 in Home Cooking

Finally learned to make my perfect omelette.

I use extra large, not jumbo. Don't know if that makes a difference.

Sep 01, 2015
escondido123 in Home Cooking

Finally learned to make my perfect omelette.

And I've watched dozens of videos but don't remember seeing one that used this super simple technique.

Aug 29, 2015
escondido123 in Home Cooking

Finally learned to make my perfect omelette.

I like a soft, rolled omelette with absolutely no brown on it. And this week I finally mastered it. Heat a 12" non-stick pan and butter liberally. Beat two eggs well with a fork. Once butter is melted and just starting to froth, pour in eggs, tip the pan so they cover the bottom, and take it off the heat. Add salt, pepper and whatever filling -- I like a little Gruyere -- put on a lid and let sit for a minute or two. Starting from one end, roll the omelette to the end and tip onto plate. Perfect every time. Why did it take me 64 years to figure this out?

Aug 29, 2015
escondido123 in Home Cooking

Having trouble getting right texture with homemade pasta

I gave up on hand mixing and kneading decades ago and tried using a food processor. Have never looked back and always have silky dough.

Aug 18, 2015
escondido123 in Home Cooking

New Kitchen, ideas

If you go with anything but a farmhouse, I hope you are talking undermount.

Jul 05, 2015
escondido123 in Cookware

New Kitchen, ideas

If you live some where with hard water, I would think twice about the stainless steel sink since it shows water spots -- otherwise it is my first choice. I do like the look of a white farmhouse sink though it will stain.

Jul 05, 2015
escondido123 in Cookware

High end range, Thinking of bluestar

I had a 30 inch Blue Star, moved across country, and am waiting the delivery of the same range. This time price was more, custom color was an extra charge. Our last Blue Star was a great range but it certainly had its problems. PROS Love the open burners, infrared broiler, convection oven and high output burners. CONS Hard to get a low simmer, oven takes a long time to heat up and heats the room, igniters for burners often get stuck and we had to have some replaced, we had to replace the convection fan after 5 years. But I had comparable problems with my last Viking without the great benefits. Obviously the PROS outweigh the CONS or we wouldn't have ordered another one.

May 30, 2015
escondido123 in Cookware

House Warming Party

And if you like the idea of potluck from family members, you could assign each one a general dish -- potato salad, baked beans etc -- and let each one create their own variation.

House Warming Party

Do you have family members that will help with this? Maybe people could bring a favorite side dish along with the recipe and you can put them together at some point to begin a family cookbook.

Week in Escondido/San Diego

I have never had a good experience at HdV. From poor service to bland unimaginative food it has never been up to snuff. Truly don't know what the hype is about.

May 27, 2015
escondido123 in San Diego

About Sour Cream Corn Bread From Barefoot Contessa

Must admit I've never thought of cornbread as something to be toasted.

Mac & Cheese: To bake or not to bake?

Broil them. Or fry them in butter and toss on top when serving.

May 26, 2015
escondido123 in Home Cooking

Mac & Cheese: To bake or not to bake?

I stand there with the door open and watch.

May 26, 2015
escondido123 in Home Cooking

I got flour pockets in my banana bread

I always keep an eye out as I slowly pour the batter into the pan. If it is not mixed well a knife will do the trick.

May 26, 2015
escondido123 in Home Cooking

Mac & Cheese: To bake or not to bake?

You can have the best of both worlds if you have a good broiler. Make the dish and then cover with cheesy breadcrumbs and broil until brown. If that can happen in less than 5 minutes, you will have both without it drying out.

Best type of pan for caramelizing mushrooms?

I find no stick to be the best, but for me the most important step is to first get the moisture out. So I put a lot of them in a dry pan -- yes more than one layer -- and cook them with a bacon press on top. They quickly lose their moisture and shrink by about half. Then I take off the press, turn up the heat, add oil and/or butter and fry them until brown, adding salt and pepper to taste.

May 22, 2015
escondido123 in Cookware

What do y'all do with dried pasta odds and ends?

I almost always have another box of the same pasta so I just use it next time around. Otherwise, if I was getting that close to the end of a box I would just go ahead and cook it up for the dish being made and/or toss it with a little olive oil once it was cooked and eat it as leftovers within a couple of days.

May 18, 2015
escondido123 in Home Cooking

Just Say Thank You

I must admit that most onion rings that I thought were great had very little in the way of a "recipe" -- it was all about the frying technique.

New veggie side dish recipes, please!

I feel the same way about chard having that "dirt" taste -- like beets to me. But if you combine chard with ricotta something magical happens and that flavor becomes totally unnoticeable. I discovered that when I made a chard and ricotta torta and then had pasta with chard and ricotta a few months later. Together they are better than themselves.

May 18, 2015
escondido123 in Home Cooking

Foodies from Toronto spending 3 nights in Providence

I second the recommendation of North -- the food is some of the most interesting I've had in at least a decade.

Help with make-head/freeze then reheat/serve techniques for a party food

I think the pork will be fine frozen with the sauce, but I too worry about the mac and cheese. To me, those sandwiches would go so well with the classics of potato salad and cole slaw. You could do a French style potato salad without mayo and a creamy cole slaw or vice versa. Those can certainly be made a day or two ahead and just kept in the frig.

May 12, 2015
escondido123 in Home Cooking

Ants in kitchen--Four methods have not worked! Help!

When ants appear I take out the Windex and spray the trail as I follow it back to the source, which I drench in Windex. I do that with each trail. If that doesn't work, the next time I use whatever ant killer they have at the store which states it is non-toxic to animals.

Apr 29, 2015
escondido123 in Not About Food

Seeking a pork chop recipe that will go with this butternut squash dish...

I would just fry the chops quickly in some olive oil and then serve them with a squeeze of lemon, salt and pepper. You have enough going on that a simple meat will be great.

Best Salad Dressing You've Ever Had

Just made a salad with dressing from Ina Garten. Retro but very good it is a slice (rather than wedge) of iceberg with sliced radish and chopped scallions on top of a wicked blue cheese dressing. Two parts mayonnaise, one part Greek yogurt (I used no fat) a good amount of Roquefort, sherry vinegar, salt and pepper. Loved it.

Ogie's Trailer Park, Providence -- any reports?

You asked for "thoughts." I have to say that any restaurant that has tater tots on the menu is off my list. Add ranch dressing to the description and I hope to erase it from my memory. Sorry.

salt cured olives

I rarely serve them as olives but rather chop them up and add to my tomato sauce for pasta. They provide a great salty bite.

Apr 28, 2015
escondido123 in Home Cooking

Pasta Sauce Cookbook?

Cucina Simpatica has a series of baked pasta dishes that are the best you will ever make. Their method of undercooking the pasta and then combining it with the cold sauce ingredients and baking in a very hot oven creates flavors and textures that are amazing. There's more info and a recipe at this Saveur article: http://www.saveur.com/article/Kitchen...

Apr 28, 2015
escondido123 in Home Cooking