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escondido123's Profile

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How do you like your tacos...crunchy or soft?

As a Southern Californian I have to clarify that the round flat objects used to make tacos are "tortillas" which can be made of corn or wheat (as well as strange new combos 0f late.) They can be soft or crunchy and can be used to make many Mexican dishes including tacos (usually corn, burritos (usually flour), tostadas and enchiladas. Taco and tortilla are not two words for the same thing. Sorry but I had to clarify.

Jan 22, 2015
escondido123 in General Topics

Substitutions for sliced garlic and potato flour

You did not say what the recipe is for, but IMHO sliced garlic gives a different result from minced garlic which is different from pressed garlic. Although you can obviously switch one for the other, the final result will be different.

Jan 20, 2015
escondido123 in Home Cooking

People who bring their own food

I've been sitting here saying Asperger's as I read through the whole post and comments.

Jan 13, 2015
escondido123 in Not About Food

How to properly cook over high heat?

If a lot of the pan is empty, that can lead to a burned coating of oil on much of the pan. You might want to consider a smaller pan as well as turning the heat down. You could try cast iron which I think would be perfect for the task.

Jan 12, 2015
escondido123 in Home Cooking

Beef bourguignon too sweet. How would you have tried to salvage it?

I agree with a splash of red wine vinegar. There are beef stew recipes that add it as part of the recipe so I think that would do the trick.

Jan 11, 2015
escondido123 in Home Cooking
1

Keep burgers warm while making fries?

Those sliders cooked in the pan seem much like meat loaf to me so I wouldn't worry about leaving them in the oven along with the french fries -- though I would turn the heat down to 200.

Jan 10, 2015
escondido123 in Home Cooking

Roasted pork. We have pounds leftover.

What is twice cooked pork?

Dec 26, 2014
escondido123 in Home Cooking

Roasted pork. We have pounds leftover.

Thanks all. The reminder of Cuban sandwiches is much appreciated and I think it could do well in a pasta sauce and a nice batch of Chili Verde enchiladas. I have given up on freezing cooked meats, they seem to lose their appeal for me and eventually just get thrown out.

Dec 26, 2014
escondido123 in Home Cooking

Roasted pork. We have pounds leftover.

Wonderful pork shoulder roasted with rosemary. Yes to wonderful cold pork sandwiches but how would you use the rest in dinners for two? We already are planning carnitas but would love other ideas.

Dec 25, 2014
escondido123 in Home Cooking

What is your favorite one dish meal?

Lasagna, beef stew

Dec 24, 2014
escondido123 in Home Cooking

Secret to the lightest hummus ever?

That's what I was thinking too, but never read it anywhere and in fact was slightly worried the freezing would screw up the texture.

Dec 24, 2014
escondido123 in Home Cooking

Secret to the lightest hummus ever?

Last week I came upon a bag of dried garbanzo beans and decided to make them into hummus. Soaked them overnight, cooked in fresh water until done and then took the time to get rid of the most of the skins. The first batch was good but the one I made today is close to ethereal. There was only one difference between the two batches -- the beans in this one had been frozen for a week and then made into hummus while still very cold. The lightness and smoothness is by far the best I have ever made. Anyone have an opinion on whether the freezing was the trick?

Dec 24, 2014
escondido123 in Home Cooking

Can I boil my potatoes with skin on, then let the food mill peel them?

Let the garlic boil with the potatoes then maybe fish it out and mash with a fork and then add to mashed ones. Otherwise, the garlic might get lost in the potato peels.

Nov 26, 2014
escondido123 in Home Cooking

POLL: What's the best cheese for a grilled cheese sandwich?

Last one I made was four cheeses, all grated on the large hole side of a box grater -- Comte, Parmigiano Reggiano, Cabot Cheddar and some Mozzarella for some strings. Homemade Italian bread, brushed with olive oil and done in cast iron with a bacon press. Should have added a little Roquefort.

Nov 11, 2014
escondido123 in Cheese

How do we feel about microwaving cheese to bring it to room temperature?

There are many of us who spend hours preparing and consuming fine food without "haste." But if I want to up the temperature of a Roquefort I bought and paid for a few degrees, I do not think I have done anything unpardonable. I am living a perfectly fine life and respecting others and have never visited a puppy mill -- all feral kittens raised by bottle at my house -- and I do my own laundry thank you very much and I would not even begin to imagine spending time on a Porsche blog. If I were there, and you let me, I'd unplug your computer, open the window, and toss it out onto a heavily traveled highway.

Nov 11, 2014
escondido123 in Cheese

Lean chuck roast suggestions

Would you consider larding? Then it might braise well.

How about stir fry or thinly sliced for cheese steak sandwiches or fajitas.

You could also grind it and make all the things that you use ground beef for -- adding some fat, bacon, ground pork etc as necessary to make it work.

Nov 11, 2014
escondido123 in Home Cooking

How do we feel about microwaving cheese to bring it to room temperature?

I'm going to bet the OP knows you're supposed to get cheese out early and let it come to room temp -- and I think the idea of nuking a bit for a quick bite is brilliant. I will be using that method when I want some Stilton on a couple of sweet wheat crackers, one of my favorite snacks. Thanks "small h."

Nov 11, 2014
escondido123 in Cheese

Secret to spaghetti with garlic and oil?

For me thinly sliced (not chopped) garlic is the key. I have one of those little Italian garlic slicers and it shaves it nice and thin. I put it in the oil, heat for a moment and then turn it off and let sit -- the garlic becomes slightly golden. I turn it back on just as I add the "wet" pasta and toss it for a minute with lots of black pepper and a little more olive oil.

Nov 07, 2014
escondido123 in Home Cooking

Meyer lemons

Gin martinis are great with a couple thin ribbons of Meyer lemon zest. The juice and the rest of the zest makes a wonderful vinaigrette with either olive or avocado oil.

Nov 03, 2014
escondido123 in Home Cooking

4 cheeses, 4 courses

Thank you all for your suggestions. I had been thinking of the souffle as a starter, will now reconsider it as the "dessert."

Oct 18, 2014
escondido123 in Home Cooking

4 cheeses, 4 courses

As I posted, the Stilton souffle is a promised course. I'm considering two cheeses in to a pasta dish. Cannot get my head around cheese with a fruit tart -- regardless of all the pitches I get in favor of it. Thanks.

Oct 17, 2014
escondido123 in Home Cooking

4 cheeses, 4 courses

You made me laugh. I think the "beverages" will be easy, it's the dishes I'm worried about.

Oct 17, 2014
escondido123 in Home Cooking

4 cheeses, 4 courses

I received a wonderful assortment of cheeses from a friend and am now planning a four course meal using them. Is this possible or will it be just too much? No matter what I will make individual souffles using the gorgeous Stilton. The other three are Ewephoria, a sweet aged Gouda, an aged Wisconsin Cheddar and an aged Gruyere. Any ideas?

Oct 17, 2014
escondido123 in Home Cooking

Parmesan Scalloped/Au Gratin Potatoes but not too sauce or creamy

If you mean they had no cream at all, they could have been done with chicken or beef broth with parmesan between the layers. You cook them the same way as gratin, until tender, and make sure the liquid is absorbed.

Sep 28, 2014
escondido123 in Home Cooking

Cold stuffed mushrooms

Thanks to all for your help. Have nixed the mushroom idea and replaced with simple skewers of mango and pineapple.

Sep 23, 2014
escondido123 in Home Cooking

Cold stuffed mushrooms

No place to assemble items so have to bring them completed. I was just trying to find a non-cracker/bread option but will skip the mushrooms.

Sep 23, 2014
escondido123 in Home Cooking

Cold stuffed mushrooms

Not the right crowd for kimchi.

Sep 22, 2014
escondido123 in Home Cooking

Cold stuffed mushrooms

I posted that I wouldn't use crab because of expense so was planning some parsley, garlic, bread crumb, cheese stuffing. I had heard that if I roasted them first they would take on a non-slimy texture and could be quite good.

Sep 22, 2014
escondido123 in Home Cooking

Cold stuffed mushrooms

I would like to make some stuffed mushrooms that will not be served for hours after they are made. Crab sounds great but I need something less expensive. Any suggestions?

Sep 22, 2014
escondido123 in Home Cooking

Civility

I will be making mini-cupcakes for a memorial service later this week. I called my favorite grocery store and asked if they carried mini-cupcake papers. She checked and said no she didn't but please give her another minute. She came back on and said they made them in their in-house bakery but if I came in and asked for Heather, she'd have some set aside. She did and they only cost $1.

Aug 19, 2014
escondido123 in Not About Food