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escondido123's Profile

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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

Substitution in mushroom salad

The dish is only mushrooms and Parmigiano so to take away the mushrooms would mean a serving of cheese with dressing.

Jun 08, 2014
escondido123 in Home Cooking

Substitution in mushroom salad

This person knows they are a picky eater and has no problem getting a dish that is different from everyone else.In fact, he appreciates the effort and doesn't feel awkward about it. The rest of the menu will be based upon those things he is willing to eat. .

Jun 08, 2014
escondido123 in Home Cooking

Substitution in mushroom salad

I am sure it is really good, but the celery turns it into a different dish.

Jun 07, 2014
escondido123 in Home Cooking

Substitution in mushroom salad

It will be a plated course, not a buffet.

Jun 07, 2014
escondido123 in Home Cooking

Substitution in mushroom salad

Celeriac is perfect. Same color, similar texture and a mild flavor. Thanks so much. (And I can grate the rest up and make celeriac remoulade one of my favorites!)

Jun 07, 2014
escondido123 in Home Cooking
1

Substitution in mushroom salad

I never urge anyone to try something. I was a picky eater growing up and dreaded someone doing that. The celery would work, though it has a crispness that is very different from the softness of the mushrooms. Thanks for the idea.

Jun 07, 2014
escondido123 in Home Cooking

Substitution in mushroom salad

I have made a great salad using fresh white button mushrooms which you slice very thin and then toss with equally thinly sliced Parmigiano and a garlic, lemon vinaigrette and lots of fresh parsley. You serve it right away so the mushrooms don't get soft. Anyway, I want to make this for a dinner party for six but one person hates mushrooms. I could easily just substitute arugula for the mushrooms but have been considering what else would work. My first thought is thinly sliced small zucchini. Any other suggestions? Thanks.

Jun 07, 2014
escondido123 in Home Cooking

Learned from experience?

If I had been taught proper technique for cooking, rather than just working from recipes, I would have become a better cook earlier in my life. Knowing how to cook a chicken breast -- what pan, how high a flame, when to turn, how to know when it is done -- would have allowed me to then work with many different recipes knowing the main ingredient would be done properly. With baking, being aware of the general proportions of standard ingredients and how they go together (such as the importance of creaming butter/sugar or sugar/egg) would allow me to make fewer mistakes and choose recipes that are likely to work. Tom Colicchio's "Think Like a Chef" is a great book in that it teaches techniques and then gives recipes from simple to complicated based upon those techniques. Really great beginner book.

Jun 04, 2014
escondido123 in Home Cooking

Is suckling pig worth the trouble...

No, unless you're just in in for the "I cooked a whole pig." Lots of work, expensive, hassle and no better than other pork cooked well.

Jun 04, 2014
escondido123 in Home Cooking

Corn or Flour Tortillas for Chicken Enchiladas?

They sell them at my local grocery store and Trader Joes.

Jun 04, 2014
escondido123 in Home Cooking