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Mel.D's Profile

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HOW BPA Free are you

we just try to avoid microwaving anything in plastic containers

Nov 21, 2013
Mel.D in Cookware

Venison Sausage

I’m not sure - what cuts do you recommend? I want to make something that is lean and somewhat on the healthy side, so I figured venison would be good to try. I just got a sausage attachment for my stand mixer and want to experiment with it, I’ve never made any kind of sausage before – I’m really just starting out.

Nov 21, 2013
Mel.D in Home Cooking

What do you wish you could do that you've never been able to master?

Thanks!

Nov 20, 2013
Mel.D in Home Cooking

What do you wish you could do that you've never been able to master?

the correct way is so you don't destroy the poor bird and make a total mess :)

Nov 20, 2013
Mel.D in Home Cooking

What do you wish you could do that you've never been able to master?

Carving a chicken the correct way.

Nov 20, 2013
Mel.D in Home Cooking

Venison Sausage

what about just adding something like olive oil? I feel like by adding another kind of meat, then it's not venision sausage anymore.

Nov 20, 2013
Mel.D in Home Cooking

Venison Sausage

Does anyone have a recipe, or can anyone think of a way, to make venison sausage without mixing it with a fattier cut of meat? All the receipes I've seen call for adding pork or beef to increase the fat content.
Thanks.

Nov 20, 2013
Mel.D in Home Cooking

Broccoli Rabe - alternatives to sauteing?

This is really one of the best and easiest dishes around. orecchiette pasta goes best!!

May 04, 2012
Mel.D in Home Cooking

Foods you dread making because they’re time-consuming

Can you share your boston baked bean recipes? I have been trying to find one that I like. As gross as it sounds, i just want something that pretty much tastes like a can of pork and beans!

May 03, 2012
Mel.D in Home Cooking

What is the key to an amazing tiramisu??

I think often times restaurant/store bought tiramisu isn’t good because whatever cheese is used has gotten stale or dried out. You need to buy very fresh mascarpone cheese. I wouldn’t make the lady fingers b/c the store bought ones are pretty good - I always use this brand http://www.capri-flavors.com/images/b... and the package comes with the BEST recipe!
Make the espresso in advance and let it cool off.
For me, for the best results, whip the egg whites with an electric or stand mixer until they form soft peaks and then fold the yolks (with any sugar already blended into the yolks) and mascarpone in very gently. Then you can start layering process. Dip the fingers into the espresso (use a shallow bowl and don’t over fill so you don’t drench the fingers – just keep refilling it as the liquid is used up), cover a row with the mascarpone sprinkle the cocoa, repeat.

Feb 17, 2012
Mel.D in Home Cooking

slow cooker cooking times

If a slow cooker recipe calls for 8 hours on low, can I decrease time to 4 hours by cooking on high? I want to try to make slow cooker pork stew, but don't have 8 hours.

Oct 03, 2009
Mel.D in Home Cooking

Basic Dumpling Recipe

Thanks everyone.

I did use the Bisquik recipe and what I got was the "crumb" consistency that Todoa described, so I guess I got them right after all. The Campbell's soup kind were like dense noodles - that was a good way to describe them, and they probably were potato based.

There is a German potato based dumpling called something like Wiggleglase which is stuffed with some kind f bread crouton and it's got a very similar texture, and they are amazing. Has anyone ever heard of these?

Sep 30, 2009
Mel.D in Home Cooking

Basic Dumpling Recipe

So, when making basic dumplings, what should the texture be? How large should they be, should they be bready inside or doughy, heavy or light etc? I made dumplings for the first time the other night and mine were HUGE and they sort of tasted light and bready, and that's not how I remember them from the Campbell’s soup chicken and dumplings when I was a kid.

Sep 30, 2009
Mel.D in Home Cooking

Farro

I just bought a bag of farro over the weekend and it was the first time I’d used it and I looked up some recipes and wound up making a farro and butternut squash with walnuts and goat cheese salad and it was great.
I think I only boiled it for about 30 minutes and didn’t presoak, and it was fine.
Here is the recipe:
http://www.101cookbooks.com/archives/...

Sep 30, 2009
Mel.D in Home Cooking

Canning time!

I am new to canning - I did tomatoes and dill pickles and used the Ball Blue Book on Canning.

My question is this, if after waiting for the jars to cool, the lid has not compressed down, but THEN I press the lid down, and it stays down, is it sealed properly or not???

Sep 01, 2009
Mel.D in Home Cooking

Place to buy truffle oil

O& Co. Makes a great white truffle oil and it's not too expensive - depends on the size you buy
http://www.oliviersandco.com/FO/

Nov 23, 2008
Mel.D in General Topics

What's your "secret ingredient?"

White truffle oil
Vermouth instead of white wine

Nov 21, 2008
Mel.D in Home Cooking

Good Friday Menu Suggestions

We always had fish - usually breaded and baked flounder.

Mar 18, 2008
Mel.D in Home Cooking

Making Sausage with the Kitchen Aid Sausage attachement

I don't have any tips, but just wanted to ask where you planned to buy the casings?

Mar 17, 2008
Mel.D in Home Cooking

Why do you watch cooking shows?

I watch for tips and techniques

Mar 15, 2008
Mel.D in Food Media & News

Acceptable rice varieties for paella?

I think Valencia rice or calaspara rice are the two standard ones and I never fidn them in supermarkets, but have ordered them on Amazon.com or Have bought them in a spanish import store in NYC called Despana.

Mar 14, 2008
Mel.D in Home Cooking

Koshary

Any Koshary that I’ve ever had has lentils, chickpeas, rice, broken pieces of angle hair pasta browned first in butter. Topped with what I think is durkee style fried onions, a garlicky sauce and a tomato based super hot sauce.

Mar 14, 2008
Mel.D in Home Cooking

Tahini still ok?

I go with the rancid oil smell rule - if it has a funny smell you'll know. I think six months in the fridge should be fne.

Mar 13, 2008
Mel.D in Home Cooking

Artichoke spread recipe? (no cream cheese)

I have one that calls for a can of artichoke hearts, olive oil, seasoned breadcrumbs and parmasean cheese. Put it all in a food processer and blend till smooth. Serve warm or cold with raw veggies.

Mar 13, 2008
Mel.D in Home Cooking

Leftover Bolognese Sauce

top over a casserole of cubed eggplant, onions and bell peppere and bake in the oven till veggies are tender.

Mar 08, 2008
Mel.D in Home Cooking

What to make with stuffed pork-loin?

red cabbage and apples braised in cider vinegar

Mar 08, 2008
Mel.D in Home Cooking

What's your favorite vegetarian sandwich?

Hummus and tomato

Mar 07, 2008
Mel.D in Home Cooking

How Do You Use Your Pressure Cooker?

I use it to make beef stew. You can get a tough cut of stew meat really tender in about 20 minute - where normally you'd need to cook it for at least 2 1/2 hours.

I also use it cook dry beans. You can get chick peas ready in like 20 minutes where noramlly you'd need to soak them overnight and then boil them for hours.

Mar 05, 2008
Mel.D in Cookware

Your stir fry recipes

I buy a bag of pre cut mixed veggies, add onion, shelled edamame and cubed chicken breast. For flavor I add sesame oil, soy sauce, ginger and Thai red chili paste. Serve with rice. It takes about 15 minutes to do everything and it’s my go to quick fix dinner.

Mar 05, 2008
Mel.D in Home Cooking

gooseberries

I once had a sauce made with Gooseberry, butterm wine, and dill served over a peice of salmon, it was really good. I don't have an exact recipe but you can probably play around with it and get something pretty yummy.
Where did you get the can of gooseberries? Ever since I had that suace I've been trying to find them.

Mar 04, 2008
Mel.D in Home Cooking