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escondido123's Profile

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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

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?

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