e

escondido123's Profile

Title Last Reply

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

Have you ever made Boston Cream Pie?

Easy for some, but it takes time and careful watching.

Aug 13, 2014
escondido123 in Home Cooking

Have you ever made Boston Cream Pie?

I'm wondering if you could use boxed instant vanilla pudding as a "cheat" to make an easy filling.

Aug 13, 2014
escondido123 in Home Cooking

Wasted food due to guest taking too much -- any solutions?

What would you do if someone else in the group always took more than they ate?

Aug 08, 2014
escondido123 in Not About Food
1

Feeding my pescatarian non-foodie mother in law

Have you asked her what she likes for breakfast. I eat maybe coffee and toast before noon and would not know what to say if I was given a big breakfast.

Aug 08, 2014
escondido123 in Home Cooking

Cutting board: need some help

It really depends on how you will use it. For me, I need one the right size to wash in my sink, the right weight for me to pick up easily and the right size for what I want to do. I have 3 favorite boards right now and none was expensive. The first is a good part of an IKEA butcherblock top which is right weight and size and gives me enough space for a lot of prep--say stew or meatballs. The second is shaped like a peel with a handle in mixed woods and very handsome. I use that for chopping a small amount of whatever. The third is a meat carving Boos board with a channel around the edge for juices. I use that for meats and juicy fruits and vegetables. Stay focused on what you want it for and the rest becomes easier

Aug 08, 2014
escondido123 in Cookware

Peaches are SO wonderful right now...

Super simple. Buy amaretti cookies. Crush some in plastic bag and then toss with melted, salted butter to form kind of a crumble. Halve peaches, remove pit and scoop out a little bit from the center. Fill that hollow with the cookie/butter mixture and bake in hot oven util brown and softened. Serve with vanilla, pistachio or raspberry ice cream.

Aug 08, 2014
escondido123 in Home Cooking

Whats the best way to store corn tortillas ?

I keep them in the fridge. If I left them out on the counter they'd be moldy in a few days.

Aug 08, 2014
escondido123 in General Topics

Repurposing peppery, sweet pork chops

Would it work for a tamale pie of sorts? You could add in the corn, green pepper and cherry tomatoes and top with a corn meal crust and bake.

Aug 05, 2014
escondido123 in Home Cooking

Your best tomato recipes please - worthy of the tastiest specimens!

Panzanella using feta and lightly toasted homemade Italian bread that has been rubbed with a clove of garlic. No pepper.

Aug 05, 2014
escondido123 in Home Cooking

Mac and Cheese

Cheeses, heavy cream, pepper. Why add flour or other ingredients. If you have great cheeses you have won the battle.

Jul 26, 2014
escondido123 in Home Cooking

If refrigerating tomatoes is supposed to be verboten, then what of gazpacho?

I eat my tomatoes sliced -- didn't know there was a core.

Jul 26, 2014
escondido123 in General Topics

Best bang for the (time/energy/cost) buck recipes

Parsley pesto. I don't even think it is available commercially and so much better in my opinion than basil pesto.

Jul 26, 2014
escondido123 in Home Cooking

Need New Pizza Topping Combos

Caramelized onions and Roquefort, add wedges of fresh fig for the last 2 minutes, top with arugula.

Mozzarella topped with rabe lightly sauteed in olive oil with garlic, finely grated Romano over the top when it comes out of the over.

Jul 26, 2014
escondido123 in General Topics
1

Do you wash your pizza stone?

Never wash it, never take it out of the oven. It sits on the bottom shelf of the oven and gets :cleaned" when we roast something at very high heat.

Jul 26, 2014
escondido123 in Cookware

Giada says Italians like to use breadcrumbs instead of parmesan. Recipe examples?

We often add fried breadcrumbs to pasta for the crunch. But we found the best were not actually "crumbs" but day old Italian bread chopped into small, irregularly shaped pieces so you get different textures. Had it last night on zucchini and penne and it was the finishing touch.

Jul 23, 2014
escondido123 in General Topics
1

Banquet dinner options--how to choose what to eat?

Fortunately or unfortunately, most wedding food I have had was pretty middle of the road. Blue cheese is one of those items I would expect most caterers to keep off the main course because of dislike. I usually choose the meat only because vegetarian choices tend to be boring (unless bride/groom is a veg) and never trust fish to be fresh and properly cooked. I also never expect good food at a wedding..

Jul 19, 2014
escondido123 in General Topics
6

Which 4 cheeses do you recommend for a rich, creamy Mac & Cheese?

I always add Roquefort or Stilton to my mac and cheese -- unless I'm making it for someone who hates any blue. To me the trick is putting in the right amount so that it doesn't overpower the other flavors. Done properly, I've had people love it who I later found out "hated" blue cheese but loved the pasta.

Jul 14, 2014
escondido123 in Home Cooking
1

Advice for operating without Kitchen (during remodel)

If you can spend about 40 bucks on a utility sink -- the kind with legs -- and hook it up somewhere you will be so much better off.

Jul 06, 2014
escondido123 in Cookware
2

summer chuck roast dishes?

The trick with chuck roast on the grill is pulling it apart first along the major fat lines so you get good chunks of meat that aren't fatty. Great to marinate and grill. (I also just saw a Cooks Illustrated episode where they used chuck to make a Cuban Shredded Beef that looked wonderful.)

Jul 01, 2014
escondido123 in Home Cooking

Help! Intimate Rooftop Dinner Party Featuring Grilled Chicken?

I love lamb on the grill but also know that there are folks who don't like lamb (I have two family members on that list.) so I always ask around before making that the meat of a group meal. I would also say that just because you are dining outside doesn't mean you have to cook outside. I regularly have dinner parties outside but almost never use the grill that's nearby.

Jul 01, 2014
escondido123 in Home Cooking

Amazing broccoli

We used to eat broccoli pasta year round. Then we started making it with the Famers' Market brocolli that had the long stems -- I was told they are side shoots. Well, when the season ended we got some good looking broccoli at the store but boy it was bad compared to the fresh. So now we have another vegetable we only eat in season.

Jun 30, 2014
escondido123 in Home Cooking

Does preparing for a dinner party keep you from entertaining?

My house is always a little dirty and messy. When company comes I tidy up the front room, because people walk through there, and clean the guest bathroom because people have to use it, but the main cleaning I do is the kitchen and the outside if that's where we are eating. My husband and I do the cooking together and we do it in spurts over the course of two days. If I had to do it alone, it just wouldn't happen so I hope you have a significant other who pitches in because that makes all the difference. (Can't somebody else pick up the meat delivery?)

Jun 14, 2014
escondido123 in Not About Food

Corn or Flour Tortillas for Chicken Enchiladas?

The frying is not a must. We heat the tortillas until soft and pliable (my husband does that over an open glass flame burner) and then immediately dip in heated enchilada sauce, fill and then roll. No problem at all -- and never any cracking.

Jun 10, 2014
escondido123 in Home Cooking

Why do people find it so strange to take photos of your food?

It is not the pix. It is I'm sitting in a restaurant trying to enjoy a meal with my husband that I have paid good money for and other people are treating the occasion like a day at the amusement park. Rather than jumping around taking pix. I would like people to treat the dining room as a place where people gather to talk and eat. Guess that is considered old fashioned.

Jun 10, 2014
escondido123 in Not About Food
1

help! self doubt about lamb tacos for tomorrow's party

I would have loved to eaten your lamb tacos.

Jun 08, 2014
escondido123 in Home Cooking

Elizabeth David or Marcella Hazan for Italian cooking

Giuliano Bugialli is my personal favorite. I also really like "Saveur Cooks Authentic Italian."

Jun 08, 2014
escondido123 in Home Cooking

Diet tonic water in small bottles?

I get Hansen's in quite small cans at Trader Joes

Jun 08, 2014
escondido123 in General Topics

Learned from experience?

I have a friend who regularly ruins whatever she serves us by telling us all the mistakes she made and all the ingredient substitutions because of not not reading the recipe ahead. What she serves is usually just fine and we'd never know it was a "failure" if she didn't tell us.

Jun 08, 2014
escondido123 in Home Cooking

Substitution in mushroom salad

Thanks so much. Looks great.

Jun 08, 2014
escondido123 in Home Cooking