escondido123's Profile

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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.

about 15 hours ago
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

polenta - home made

I use Albert's corn meal which is at most markets. Two cups liquid -- I usually use half water and half milk -- brought to a simmer and then stream in 1/2 cup of corn meal while whisking like crazy. For me, it is done in 10 minutes, ready for a knob of butter and Parmigiano. If you want to fry it, make it as I said and then pour into loaf or square pan and chill it. Cut as required and ready to fry.

Apr 21, 2015
escondido123 in Home Cooking

birthday dinner for a healthy almost-omnivore (no fish)

Salad of pear, pecans and Roquefort with watercress. Roast chicken with carrots and mashed potatoes. Apple crisp with vanilla ice cream. Two and a half hours should fine. Bake apple crisp first then use hot oven for main course.

Rehearsal dinner/ Providence - Bristol - Warwick

Cafe Nuovo was the first place that came to mind if cost is "flexible." Great spot right on the river and the service is excellent. Of course, with 22 you will have to make arrangements ahead -- and don't be put off by their website which does not have any real style.

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

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