MSK's Profile
Sweet Potato Recipe Question
Indy.....are you still there?
i wanted to add that (although I did not experiment with the recipe during the year as I had predicted), I tried your version of the recipe this year......baking the yams and whipping the whole shebang.....and it was far superior.
Officially part of Seder tradition now. We just have to get the other 5 Kugels to drop out of the race!
did I ruin the all clad??
Well....here's the update:
Not nary a burnt kernel in the 5 onion Risotto last night!! Bellisimo!
Whew!!
:)!!
"Eat it don't Tweet it" ....fun on You Tube
this is the link that works from my desktop...the other one did not. sorry
http://www.youtube.com/watch?v=ukdoK3l4aM4
"Eat it don't Tweet it" ....fun on You Tube
http://m.youtube.com/?rdm=4phc78hy2&reload=3#/profile?desktop_uri=%2Fuser%2Famericanhipster&user=americanhipster&gl=US
Just sharrin'.
Baking stone, why do you like yours?
My Wolf range repairman told me it was the reason it was taking my oven FOREVER to pre-heat to the proper temp when I complained. When I took it out, it got better.
Yes, it helps regulate the interior temp while you are baking (especially), but unfortunately, using the stone in the oven wastes a lot of energy in the process.
did I ruin the all clad??
This is good news as this is the one piece of equipment that never makes it back into the drawer (it's always in use!).
Thanks
did I ruin the all clad??
Boy.....now there's an endorsement!!!
they should use you in their ads! Better than "takes a lickin' and keeps on tickin'!'
Sorry about the fire.
Pepperplate menu planning app
So now that I have the all this time invested in loading up Paprika, I realize one feature I don't care!! :(
You must purchase the app for each device separately ($4.99/each) .........but cloud and syncing between the devices are free. Grrrr!
I see that the app icon for PepperPlate is on both my devices via sync. Does it sync the content for free too?? That would be a definitely plus in that corner, especially since the app itself is also free.
did I ruin the all clad??
BTW, it is all-clad LTD with the gray bottom.
i allowed it to cool on a rack. There was nothing to burn on the interior but there might be a slight discoloration on the bottom. I am not certain if that was already there.
There might also be an ever so slight wobble (warping?) which may have also been there prior or may be my cooktop grates are not perfect (Wolf range).
To look at the pan, you would not notice a difference, I am just concerned there are going to now have "hot spots" or that the pan will not perform the same while cooking.
did I ruin the all clad??
I set my 14in saute pan (not non stick) on the burner to heat up on (M) prior to adding the oil and got distracted. It was there, dry, for at least 5- 10 minutes.
There are no obvious signs of damage, burn marks or warping (I think) but I am curious if I have changed the pan molecularly forever??
:(!!
Fine dining in Herzliya, Israel?
So here's where we found ourselves for our 5 nights.
We were even directed to the Israeli vesion of Opentable.
Some of these restaurants are in Tel Aviv:
Dallal in Neve Tsedek
(Italian but we went on Greek Night) - great food, great fun!
Tapeo Tappas in th Business/Industrial area of Herzliya - Shenkar 9,
(I find out now it's a chain??)
Hotel Montefiori - in the heart of TLV - White City
excellent Vietnamese inspired French Bistro style. Pricey but well excecuted
All had great food and great energy. Fun!
Lucca is located in the Marina and I cannot necessarily recommend it. Not bad but nothing to write home about.
All the Eateries (bakery, chocolatier, deli, coffee) around Maskit were worth a visit.
My son loves Benedict in Pituach for breakfast but we did not have a chance to go.
Kyoto Japanese - also in the Industrial area
excellent sushi and other Asian idshes
Pepperplate menu planning app
I paid for (and I never pay for apps) and downloaded the Paprika app literally minutes before I found Pepperplate which is free.
Since I bought it I have been only using Paprika and I love it. it sounds identical.
Has anyone else done a comparison?
Fine dining in Herzliya, Israel?
We will be visiting our student son in march who, I am convinced, has been surviving on pasta and schwarma.
Any recommendations for dining establishments where we can do it up right??
What is a "hearty red wine" in cooking?
I am well versed in the wine types and categories but my question is:
Do single varietals perform better than blends in cooking?
Red Bamba Morrocan truck in Greenbrae
What can I tell you? It does say "Moroccan and Mediterranean" cuisine??
There were a number of other items on the list that I cannot recall...........
All I was saying is that it was a worthy stop. Food was fresh, flavorful and well prepared.
Red Bamba Morrocan truck in Greenbrae
Parked in front of the Hospital.
I had the felafel today and will go back when they have the Schwarma machine (turkey). Menu items include Baba ganoush, hummus, tahinni, beets, chick sand, burgers, salads, fried cauliflower, honey carrots, Moroccan sausage plate and other Mediterranean style specialties.
So far so good! Fresh, clean and friendly. Yummy felafel!
Hospital staff has made them feel very welcome ......hospital admin. not so much........ but what else is new with MGH?
Baking in a slow cooker...can you double a recipe?
I plan on making a yummy Chocolate and Peanut Butter Slow Cooker Brownie Cake for game day.
The recipe uses 1/2 brownie mix, is for a 3 1/2 quart slow cooker and feeds 6-8. I have a 6.5 quart cooker and want to feed 15.
Do you think it's ok to double this recipe? Do I need to adjust the cooking time?
So how often do you click on a thread that looks interesting and realize you posted there years ago??
Or even started the darn thing.
My memory must be totally gone because it happens all too often to me!!!
Bistro Vis a Vis, Greenbrae is a WOW!
Yeah...gotta say it's not what it was. Good meals can be had but not the outlier it once was.
Recipes You've Never Heard of Outside Your Family
I am convinced that if I make this Chow Recipe for:
Thanksgiving Turkey Cake Recipe
http://www.chow.com/recipes/29029-thanksgiving-turkey-cake
It will be something that my kids will be adding to this thread in the years to come!
(And I do believe that this thread will still be going by then too!)
Search for the BEST hummus and falafel in Jerusalem and Tel Aviv, please.
We loved this place (forgive me, I took the description from a Jerusalem blog):
Moshiko
Usually, restaurants in heavily-touristed areas are terrible, aimed squarely at foreign palates and shunned by locals (try getting a good meal in the Jewish Quarter). But Moshiko, in the midst of the tchotchkes-and-frozen-yogurt bustle of the cheesy Ben Yehuda midrachov, reliably serves Jerusalem's finest Israeli-style falafel. The falafel themselves are large and deeply green, and with Moshiko's non-stop traffic, almost always fresh. The side salads are abundant, and include the rarely-seen Turkish salad, a highly-recommended mix of tomatoes, onions and herbs. The ability to apply your own tehina from a squeeze bottle is another plus... but the French fries, predictably, are terrible. Hey, even the best isn't perfect.
other choices listed here:
http://www.jerusalemite.net/blog/3553/the-top-five-jerusalem-falafel-joints
Moroccan Culinary/Cooking Tours
I am searching for an upper end, reliable ,cooking class travel tour companies for Morocco.
I became enticed by a trip Jetsetter was offering which involved multiple locations around the country with classes that had different focuses. The itinerary had trips to local markets, etc. and included some time to tour the nearby sites as well.
Unfortunately, the dates available and the choices for hotels/inns were not to our liking so we let the opportunity expire. But, I am now intrigued by the concept even though we are not usually ones who participate in group tours in general.
Does anyone have a recommendation for an upperend, small group tour companies or individuals who would might be able to help us put together a special experience like this? I think Morocco would be an outstanding place to explore from the focus of it's cuisine.
Quick veal shanks question (for Osso buco)
Woodlands - good veal - $15/lb, no beef shanks
WF's in San Rafael - good beef shanks - $5/lb, veal shanks were $3 more/lb than Woodlands
MS's - Veal shanks for $5 but not meaty
Didn't check out PF or MVM, don't know BF?
Searching for cookie recipe in prep for Christmas
I haven't tried it yet but Cooks Illustrated published The Perfect Chocolate Cookie Recipe here:
http://www.cooksillustrated.com/recipes/article.asp?docid=19504&parentdocid=19364
just looking at the description makes my mouth water:
Published May 1, 2009. From Cook's Illustrated.
Why this recipe works:
Our perfect chocolate chip cookie recipe had to produce a cookie that would be moist and chewy on the inside and crisp at the edges, with deep notes of toffee and butterscotch to balance its sweetness. Melting the butter gave us the chewiness we were looking for. Cutting back on the flour and eliminating an egg white also improved texture and brought the brown sugar flavor to the fore. To give our chocolate chip cookie recipe the crisp edges and toffee flavor we wanted, we let the sugar dissolve in the batter for 10 minutes, then baked the cookies at a high temperature so the edges darkened while the centers stayed soft.
Quick veal shanks question (for Osso buco)
Aargggg!
I really wanted to be able to post that there was not that big a difference between the Beef and the Veal but I just can't. The Veal meat was just sweeter and more tender.
I looked again at the Veal Shanks at the first store I mentioned above ($5/ lb) and saw that they were mostly bone with only a little meat. The amount of marrow on those 6 inch babies would have been awesome but the cut was apparently from the lower part of shank that has less muscle.
This is not the product I made this second batch of OB with that had better flavor. Just an observation for arguments sake. No cheaper way around it I guess?
Quick veal shanks question (for Osso buco)
So here's how it turned out......YUMMY!
I purchased the beef shanks for the pot luck. I decided to do Mario Batali's recipe and it was perfect. Very easy too! I prepped everything the day before (browned the meat, made the wine/stock/vegi sauce as well as the basic tomato sauce but kept them separate until I compiled them in the slow cooker. The meat was still tough at 6 hours but good by 7 1/2 -8 on low. After 8 hours, the meat started to break apart to be incorporated in the sauce rather than staying in chunks (Maybe that's what is meant by overcooking?).
I doubled the recipe for 12 people and had some leftover sauce so I am making another batch with the pricier Veal shanks for just the family. I will let you know if there is a big difference.
Quick veal shanks question (for Osso buco)
MS's it was!...... Was I standing next to you at the case with a pondering look on my face?
The other store is Woodlands....I really love those guys!
Quick veal shanks question (for Osso buco)
a closer look at this photo does answer my question below. I believe the shank at store #2 had a bigger bone and less meat??
