q

Querencia's Profile

Title Last Reply

Looking for the Soul of Chicago

Portillo's is fine. But if a respectable lady goes to Al's, she can place her order by saying she wants "Big Al, hot and wet" or "Big Al, wet and sweet" which may be her only chance to talk dirty in public.

about 14 hours ago
Querencia in Chicago Area
2

Possible Double Standard Regarding Dietary Needs/Preferences

"I am so sorry to hear that! We would have enjoyed seeing you. I hope you can join us another time."

I dare you.

about 15 hours ago
Querencia in Not About Food
1

Possible Double Standard Regarding Dietary Needs/Preferences

One minute ago I came here from another CH thread on this very topic--a dinner party hostess had been besieged with special dietary preferences. I made the point that a generation ago it simply wasn't done to respond to a dinner invitation by laying down the dietary law to the hostess and I wondered what has happened. Are there really that many more medical situations? Are guests volunteering their likes and dislikes ("I eat only Halal meat" or "I don't like onions")? I readily concede that this may be a generational thing, but some of it sounds to me like social posing rather than biochemistry. Opinions?

about 15 hours ago
Querencia in Not About Food
1

cooking for yet another party of mixed food needs

Point of curiosity and inquiry: A generation ago, it was not usual for dinner guests to make special dietary requests to the degree they now do. A diabetic might discreetly bring what he needed, but gluten-free pescatarian or lacto-ovo people or just plain picky people listing what was acceptable to them just didn't happen. So my question is, when you now invite people to dinner, do they volunteer their dietary requirements or does the hostess invite them? I cannot imagine being invited to a dinner party and answering, "OK, I'll come, but I just want to tell you, I don't like(food X)". How has this situation developed? Not being snotty here, I hope, and I am truly curious. What in the world has happened? Are that many more people now allergic? Are there that many more medical situations? Do people just like to feel special? What?

about 15 hours ago
Querencia in Home Cooking

Sliders for Many

I would ditch the idea of grilled hamburgers and switch to pulled pork or BBQ beef. You can make it 'way ahead of time and refrigerate it. Serve it heated in slow cookers (borrow a couple if you have a huge crowd). Put a pile of small buns (cut almost through) in a nearby basket and let people make their own sandwiches.

about 18 hours ago
Querencia in Home Cooking

Must I boil split peas/lintels/beans/rice?

I should think that as a power failure provision your best bet for beans would be single-serving cans of cooked beans. Dried beans would not be edible after soaking only. BTW if you have no grill, consider a tiny Sterno warmer so you can heat water for a hot drink or instant soup. When we had a power failure, something hot was what I missed most---could have been coffee or tea or soup. Something piping hot kind of reassures you that you are still a human being. Eating everything at room temperature was awful.

2 days ago
Querencia in Home Cooking

Best Italian bakery in Chicago or suburbs

This is an old thread! But the answer still works: there are several Italian bakeries on Harlem between Division and Fullerton. Also while you are in the neighborhood you can go to Caputo's, an intensely Italian-oriented supermarket on Harlem just about at Fullerton.

Jul 28, 2014
Querencia in Chicago Area

When you were starting out in the kitchen what did you make?

I was 15 and the first thing I made was a yeast coffee cake. We were living in South America and I was dying for US-style coffee cake. My mother's interest in domesticity was uneven and the maid didn't have a clue so during summer vacation from school I shut Irma Rombauer (author of The Joy of Cooking) and me in the kitchen during siesta and followed directions. This plan worked well and I was hooked.

Jul 28, 2014
Querencia in Home Cooking

Dulce de Leche

When I was a girl I lived in Argentina, prime dulce de leche country, and everybody there made dulce de leche by putting the unopened can of condensed milk in a pot of water and simmering it for hours (adding more water as needed so the can stays covered). Then let the can cool, open it, and inside you find dulce de leche. I never heard of anyone opening the can first and baking the contents---that method seems much more complicated.

Jul 28, 2014
Querencia in Recipes

Domestically Disabled

To the OP: The older editions of "The Joy of Cooking" (eg written in the 1950s) were actually written by Irma Rombauer and not by various other people, with the advantage that the reader profits from her motherly advice. Her directions are very specific and she throws in other bits like (as we arm ourselves to attempt Creamed Chipped Beef on Toast) "Let's make something good out of this!", not bad general life advice. Anyway, fool around on amazon and see if you can turn up one of the old editions. When Ms Rombauer died, her obituary read "She leaves behind her generations of cooks". Join the gang.

Jul 28, 2014
Querencia in Home Cooking

Easy way to remove a pan lid?

Related caveat: I once removed a lid that was hot and steamy (wet on its underside) and placed it flat on my glass cooktop. It created such a suction that the cooktop cracked diagonally from one side to the other and we had to replace the (whole, obviously) cooktop. So now when I lay a hot steamy lid down, I make sure part of it is over the edge of the cooktop so air gets under it > no suction.

Jul 27, 2014
Querencia in Cookware

Here's What Every Trendy Restaurant Menu Looks Like

I hate, hate, HATE this stuff. I swear to God, I would rather stay home and eat cereal.

But I love the posted suggestion that when the menu is so cool that it omits the dollar sign from the price, we should pay in rupees.

Jul 27, 2014
Querencia in Food Media & News
1

Turning pimento cheese into pimento mac and cheese?

I love inviting people for Sunday afternoon tea because it's less work than dinner and everybody gets home early on a work and school night. Small hot baking powder biscuits with a variety of spreads goes well, and pimiento cheese makes a lovely one of those spreads, along with chicken salad or ham salad, lemon curd, and a couple of jams.

Jul 26, 2014
Querencia in Home Cooking

How Long Can You Keep Cooked Bacon?

Re make-ahead bacon. Of course. The thought of having to get out a frying pan and make a mess every time you want two slices of bacon is discouraging. Actually I bake the whole pound in a large flat pan until it is about 80% done then sop up all the grease with paper towel and store the bacon slices in a plastic bag for a week in the refrigerator or a couple of months in the freezer. I do microwave it but very briefly, maybe 10 seconds, wrapped in paper towel.I don't find that the bacon gets leathery, just crisp, crisper than I can get it by frying. And this method is obviously convenient when you want a BLT in a hurry.

Jul 24, 2014
Querencia in Features

What do you love to cook with green bell peppers

I like both red and green peppers so much that I finally started just enjoying them as a vegetable. I remove the seeds, cut the peppers in quarters or eighths, lay them on a baking sheet and drizzle with olive oil, and bake until they are done. But if you are looking for other uses: bake them stuffed with any meat mixture, creamed corn, macaroni & cheese, or anything. Use them on pizza.Make scrambled eggs and peppers. Cut them up, throw them in a plastic bag, and freeze them for future use.

Jul 24, 2014
Querencia in Home Cooking

Recipe for canned clams?

I have a recipe for scalloped clams that is pretty good and if you don't like the consistency I don't see why you couldn't puree them first, in the food processor, and add them that way. See what you think: 2 8-oz cans chopped clams, 24 saltines, crushed, 2 eggs, beaten, 1 1/2 cups milk, and 1/4 cup melted butter. Mix all together (in your case puree the clams first) and bake in a buttered casserole for about 45 minutes at 350*.

Jul 24, 2014
Querencia in Home Cooking

Blueberry Buckle

Two things. 1) I add a whole pint of blueberries to a box of Krusteaz Cinnamon Swirl Coffee Cake. Very very good. 2) Blueberry Sauce: I bring blueberries to a boil with a LITTLE water and some sugar then thicken with cornstarch dissolved in cold water. Eat this hot on waffles, French toast, or pancakes. Blueberry pickin' is thin in the City of Chicago but I did find blueberries for 99 cents a pint and froze as much blueberry sauce as I have room for.

Jul 24, 2014
Querencia in Home Cooking

Do Rite Donuts

This morning I noticed that M Burger in the lower-level food court at Thompson Center (Randolph and Clark) is selling Do Rite Donuts, as well as Intelligentsia coffee, with (unlike the dedicated Do Rite business down the street) no lines and a place to sit down and eat them. I don't know whether they offer the full array---when I was there I saw buttermilk, glazed, chocolate frosted, pistachio, and maple-bacon.

Jul 23, 2014
Querencia in Chicago Area

Looking for passion fruit in Kansas City area

In Chicago we find passionfruit at Hispanic markets---it is called "parcha".

Jul 23, 2014
Querencia in Great Plains

Turning pimento cheese into pimento mac and cheese?

Pimiento cheese is a southern thing and I am a northerner who had never eaten it so I figured out this way of making it which personally I like: apologies if it's not authentic: In Cuisinart, 8-10 ounces of extra-sharp Cheddar, about 4 oz cream cheese, 1/3 cup mayonnaise, 2-3 tablespoons Dijon mustard, and 1 tsp Coleman's mustard powder, processed utterly. Then add 1/2-1 cup canned (jar) red pimiento peppers and just pulse the machine on and off until they are as incorporated as you like. Taste and correct seasoning---should be a bit nippy.

Jul 23, 2014
Querencia in Home Cooking

What's your favorite way to cook?

Solo cook. Microscopic apartment kitchen. CDs, usually classical unless I am very tired, in which case, polkas. Constant ongoing cleanup because otherwise, given how small my kitchen is, stuff would pile up on me and they would find my body when comes the spring.

Jul 23, 2014
Querencia in Not About Food

LEFTOVER Boiled Cabbage

This thread has got me wondering about something. It sounds as if OP cooks a vegetable once, eats it fresh, and then is done with it. I cook a fresh vegetable (or several) to have in the refrigerator all week so I can quickly zap portions when I assemble a meal. Having a bunch of cooked cabbage on hand would seem to me to be like money in the bank. Am I in the minority with this?

Jul 22, 2014
Querencia in Home Cooking

LEFTOVER Boiled Cabbage

Oh God, with boiled cabbage you can make the most delicious thing in the world, cabbage au gratin. Make a white sauce using 1 stick of butter, 1/2 cup of flour, and 1 quart (4 cups) of milk, salt to taste, then dump in an 8-oz bag of shredded extra-sharp cheddar cheese and stir until the cheese melts. Chop up your cooked cabbage into a size that will be manageable to eat, then mix the sauce with the cabbage. Put it in a baking dish. Bake at 350* for 45 minutes or so until the sauce on top gets golden brown. It's not only wonderful to eat but you can freeze it for future reference.

Jul 22, 2014
Querencia in Home Cooking

I miss Isaly's ham salad!

Family history is now clicking into place. My MIL was from Youngstown OH where I know there was an Isaly's---she always made ham salad by grinding leftover baked ham and sweet pickles and binding this with mayonnaise. I have continued the same only with a little Dijon mustard added, and I now chop the ham in the Cuisinart rather than grind it. I am wondering now if Isaly's is where she got the idea for her signature sandwich filling (also very good piled on crackers).

Jul 22, 2014
Querencia in Home Cooking

Seafood Main Course for 8 That Doesn't Break the Bank?

It sounds as if you are thinking picnic-type things but for a hot entree I would suggest a good Shrimp Creole on white rice. Make the sauce a day or two ahead---heat it in a crock pot and add the shelled raw shrimp---let it cook in the sauce. Use a big electric rice cooker for the rice. Very little work when guests are present.

Jul 22, 2014
Querencia in Home Cooking

Any Neighborhood joints near the Sheraton on E North Water St.?

I laugh every time I scroll past your post because the neighborhood you describe is 'way too expensive for "joints". However, I do have a candidate. Cross the river and take a right, one block west of Michigan to Wabash, and continue to 21 N Wabash. The Oasis Cafe does not front on the street---it's at the rear of a jewelry mall. This is a great favorite with local office workers as it offers delicious homemade-tasting Middle Eastern food at rock-bottom prices. Pick up your food at the counter and find a table, if there is one. Deservedly popular. Closes around 3 PM---lunch only.

Jul 21, 2014
Querencia in Chicago Area

Is this tacky?

"Should I invite guests to a dinner a party and serve Hamburger Helper" reminds me of years ago when a Paris reporter showed up at half a dozen top-flight restaurants and ordered nothing but a fried egg and a glass of water, just so he could write an article about reactions.

Jul 21, 2014
Querencia in General Topics

Pureeing the Myth of Sriracha Sauce

Actually there was a big news story about the original Sriracha company. The California town where it was went to court to shut down the factory--they complained of air pollution when the hot peppers were being processed.The owner was a Vietnamese refugee who had "made good" so it was a good story. I don't know how that ended but I believe Sriracha was shut down, at least for a while. This was maybe six months ago.

Jul 20, 2014
Querencia in General Topics

Peeling plums for jam

I would not peel them! First, it's possible to make jam with the peelings in---good fiber and something good to munch on when you eat your toast and jam. Second, if you don't want the peels, cook the plums up with the peels until they get soft---just a minute or two of simmering will do it--- then run them through a food mill (which is like a colander with a thing that turns round and round and pushes everything through but the peelings and pits---look online). I have done that making Concord grape jam. You then measure your resulting liquidy cooked fruit preparation, add the correct amount of sugar, and cook that to the jam stage.

Jul 20, 2014
Querencia in Home Cooking
1

Anyone here remember old/discontinued Stella d'Oro products?

I do remember them (from Stella d'Oro) and also that my grandmother used to buy something similar in a St Louis market in the 1940s---in that place and time, they were called "kracknels". Sort of a dry, short, non-sweet eggy biscuit---not as short as a cookie--- that had been cut with a scalloped cutter that had a hole in the middle then as it baked sort of "warped" upward around the edges. Shiny exterior. I have been looking for a recipe for them all my life.

But---back to Stella d'Oro---they also had a crumbly fat cookie with a big gob of apricot-peach filling in the middle, that I still miss.

ADDENDUM TO MY POST: Thanks to all who supplied the name "egg kichel". I googled by that name and got a recipe that sounds like the right stuff. Will try it ASAP.

Jul 20, 2014
Querencia in General Topics