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escondido123's Profile

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32 Hungry Boys

How about a beef stew with lots of carrots and onions with mashed potatoes? That strikes me as something you could prepare ahead and then reheat, making the potatoes that day.

Mar 02, 2015
escondido123 in Home Cooking
1

Lasagna with fresh pasta

I have made lasagna with the fresh pasta left raw and briefly cooked. I found the raw to come out gummy while the cooked was delicate and tender. I use a Bugialli recipe that is meatless and has ricotta, parmigiano, butter and lots of fresh basil, all layered with a simple tomato sauce. (That is the gist of the recipe which is more complicated.) Light and wonderful.

Feb 25, 2015
escondido123 in Home Cooking

Do you test-run a preparation before making it later for guests?

I rarely make something I haven't made before because I don't want to run the risk of screwing up the timing badly on a meal and have guests waiting too long for food. I have a friend that always tries out new recipes, half of them are not very good and we rarely eat before 10 by which point we have all filled up on bread and cheese and at least a couple glasses of wine. Fine for a party but not a "dinner" party.

Feb 25, 2015
escondido123 in General Topics

How to store cheese?

The people who make Parmigiano Reggiano recommend plastic wrap.

Feb 18, 2015
escondido123 in Cheese

Eggs and pan size

If you are frying them, it would be too small.

Feb 18, 2015
escondido123 in Home Cooking

was I sold wet scallops?

You didn't say whether they were fresh or frozen. That could be why they were wet.

Jan 31, 2015
escondido123 in General Topics

What I Want When I Go Out

When I want a nice meal where I'm not rushed and the noise level is good, I invite people to my house. Rarely do I find eating out as enjoyable.

What is the best way to invite guests online to casual gatherings at your home? Evite, Facebook, or some other way?

I call people. Evite always strikes me as casting a wide net and seeing who you catch. But then I like getting phone calls.

Jan 30, 2015
escondido123 in Not About Food

chicken on a budget

Unless I missed it, no one offered this tip on skinning chicken thighs. Get out a couple sheets of paper towel and then grab the chicken skin with the towel and pull it off -- it won't slip and will pull off so easily. Use the same one until it gets wet and then use another. I also trim the fat off using scissors instead of a knife.

Jan 30, 2015
escondido123 in Home Cooking

My cooking disappointment

Wow, to me you had too much paste, but then I add none to my tomato sauce but rather reduce it as necessary for the consistency and taste I want. I find tomato paste to be so one note that it takes over the sauce.

Jan 30, 2015
escondido123 in Home Cooking

Do you eat/serve salad on a plate or in a bowl?

Plate. And it is almost always its own course before the main.

Jan 30, 2015
escondido123 in General Topics

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