jcattles's Profile
bacon worries!
Have you tried tweeting or contact Michael Ruhlman on his website? He is great about responding to questions. I believe I saw a tweet the other day about squishy bacon & he said it was normal. It's not supposed to be firm like salmon.
leftover wonton skins
Nutella makes a great filling but you have to let it cool a bit or you'll burn the crap out of your mouth!
Butter Chicken Recipe - needed for 2 skinless boneless chicken breasts
I usually use one package on chicken tenderloins. You could easily use 2-3 chicken breasts (halves, not the whole ones). Really the way I do it you can use as much or as little chicken as you like. I like the sauce more than the chicken so I use less chicken & cut it smaller.
Yes, I use one 6-8 oz container of yogurt not a quart size. With this "recipe" you can easily double everything to make more. I can typically serve two of us for dinner with enough left over for lunch the next day.
Butter Chicken Recipe - needed for 2 skinless boneless chicken breasts
I'm glad you were able to use my instructions, some people find them hard because there isn't any real measurements. :)
How do you think it turned out for you? I've used greek yogurt in a pinch, the only difference I've noticed is the sauce is a little thicker and slightly more tart. Give it try with regular & see which you like best.
Butter Chicken Recipe - needed for 2 skinless boneless chicken breasts
I cut up the chicken breast in small pieces, the size is whatever you like. Put the chicken in a baggie, add a container of plain yogurt, minced garlic & ginger (about 2 tsp or so) add garam masala & curry powder (about 1 tbsp each) & let marinate a few hours up to overnight. Add the entire bag full of chicken & yogurt to a hot pan, along with 1 or 2 tbsp butter & saute until the chicken is done. It won't take long & the sauce will "break", that's ok. Add tomato paste (about 2 tbsp) more curry powder, garam masala, & salt. Stir to mix together then add about 1/2 cup of heavy whipping cream & another tablespoon or two of butter. Simmer for 5-10 min or until thickened. You can add more seasonings, butter or cream if needed.
Sorry I don't measure when I cook so I'm approximating, mostly it's just to your taste. The sauce won't taste right until you add the cream & butter at the end, so that's when I adjust the seasonings. This isn't a traditional recipe but it tastes really good & it's super quick. The rice actually takes longer to cook. Serve with rice, naan, a slice of lime & cilantro if you want.
In N Out Burger question for a newbie
Count me as an In n Out Burger fan. I don't care what others say, I like them & if I'm in a city where they have one, I'm gonna eat there.
For your first time I would order just the regular burger - cheese & onion are up to you. My favorite is a cheeseburger animal style. I like their fries. Ask for a couple sauce packets to dip them in. I've never tried the hot peppers but they look good.
http://www.in-n-out.com/menu/not-so-secret-menu.aspx
Multi Course Prix Fixe/Chef's Menu in Denver?
Rioja would be an excellent choice. As would Panzano, Fruition, Bistro Vendome, & Cholon. Many of the places do not offer prix fixe on their menu but if you call ahead & explain what you would like, they are more than willing to work with you.
How do you keep track of all the places you want to try?
There's a great app called Smorgie. You can access it on you computer by going to their website http://smorgie.com/ or download the app to your phone. I like it because you can create lists - I have places I want to try, places I love, places I want to go in certain cities when we travel. You can also interact with other users if you want & look at their lists. You can search by restaurant names or location.
At what age should you let a child handle a kitchen knife to help with food prep? [moved from Home Cooking]]
Our elementary kids take art, p.e., & music twice a week too! It's kinda nice living in a state with a small population :)
At what age should you let a child handle a kitchen knife to help with food prep? [moved from Home Cooking]]
I work for a school district in Wyoming & our students are required to take Family & Consumer Sciences (cooking & sewing), Industrial Arts (wood shop, metal shop, & drafting) & P. E as 7th graders. 8th grade & above they can elect to take these course & our high school offers a wonderful culinary program where the students can earn college credits toward a culinary degree. They are also required to take P.E. & health classes throughout high school until the credits are acquired.
Duck browning safety issue re: bacteria/toxins
Unless your kitchen is super hot, it'll be completely fine to eat. The duck will cook at a high enough temperature for a long enough time that it will kill any bacteria. Pour yourself a glass of wine & enjoy your guests & dinner.
East Side King, Franklin BBQ, What Else?
My daughter & I will be in Austin in June for two nights. I'm trying to plan our meals. We both enjoy trying new foods & are are pretty adventurous.
We're definitely driving to New Braunfels for Coopers BBQ, we were there a couple of years ago & while we enjoyed the bbq, I fell in love with the beans (if anyone has a recipe for beans like theirs, I'll be your friend forever & buy you a beer while I'm down there!!!) and blackberry cobbler. We might even float the Comal River again.
We were planning on driving to Lockhart to eat at Smitty's, Black's, & Kruez's on the second day, but the more I read about Franklin's, I think we'll hit that first. I know the line fills up fast at Franklin's, can anyone tell me the best time to show up? Also, if we decide to drive to Lockhart can anyone tell me what time Smitty's or Kreuz's typically run out of food? We've been to Black's before but wanted to try the other two places. I don't want to drive down there after waiting at Franklin's only to find that they're closed.
We'd also like to hit the East Side King food trucks. The menu at Shangri-la sounds amazing. My question about East Side King (all the locations) is do they allow minors? My daughter is 14 & it looks like we'd have to go through the bar at Liberty, so that probably won't work. I imagine we'll hit that in the evening for dinner (definitely before 8:00 pm)
That leaves us with one more dinner to plan. I've noticed a board on ramen, that sounds pretty good. I would love a taco truck of some kind also. What food is Austin known for? Is there someplace we really need to try? Our only criteria for that second night is we need to be at Bass Concert Hall by 6:30 or 7:00 pm. (By the way can anyone tell me where the best place to park around there is?) I've searched the Austin boards but nothing really stands out to me.
Thanks for you help! We're really looking forward to our trip & all the good food Austin has to offer.
on a mission for ricotta that tastes like ricotta in Denver
I'm not sure if they sell milk or make ricotta but their chevre is outstanding
http://www.haystackgoatcheese.com/
You can purchase a "share" of a cow or goat to get fresh milk, here's a link to various dairys in the state
http://www.rawmilkcolorado.org/colorado_raw_dairies.php
on a mission for ricotta that tastes like ricotta in Denver
I'm not sure where you'd be able to find Italian milk, I can't imagine that customs would even let it in the country with all the restrictions on food. Good luck, I hope you find it!! I'm not trying to be rude, I'm truly curious...can I ask why you're stuck on getting Italian milk? I understand wanting the "authentic" ricotta but I don't see why you wouldn't use the best ingredients you can find locally. Milk shipped from Italy won't be nearly as fresh as what you could get from a dairy farm down the road. I'm just wondering if you were able to go to a dairy farm or a cheesemaker such as Haystack & get fresh milk from them if it would make a better ricotta than store bought milk.. I know it's hard to find a dairy that will sell unpasteurized milk these days but if you could use the same milk they use, it just might compare with the ricotta you had in Italy.
What 20 dishes should I know how to make without a recipe?
Right along those lines by the same author is the book "Twenty" http://www.amazon.com/Ruhlmans-Twenty-Techniques-Recipes-Manifesto/dp/0811876438/ref=sr_1_1?ie=UTF8&qid=1335458917&sr=8-1
It showcases the top 20 techniques every cook should know. It has recipes along with great explanations.
Ratio & Twenty both have a place of honor on my counter at all times. Michael Ruhlman is a fabulous author & blogger. He's also one of the few people who will actually tweet you back on twitter if you leave him a comment or ask a question.
on a mission for ricotta that tastes like ricotta in Denver
You could try Tony's Market, Marcyzk's Fine Foods, or possibly Parisi.
Making ricotta couldn't be simpler. I take 4 cups half & half, bring to 190 degrees, remove from the heat and stir in 3 tbsp vinegar. Let it sit for 5 minutes, then strain through cheesecloth, keeping the whey for another use (it's great in bread). Let it continue to drain for up to 15 min, then put in a bowl & stir in heavy cream until it's the consistency you want. You can add a little salt if you wish. Otherwise use immediately or put in the fridge for up to 2-3 days. (I never have any leftover to refrigerate) It usually yields 1-2 cups depending on the day.
Need opinions on 4-day BBQ-plus plan
"The Big Chop and IMO best beans at any BBQ establishment ever." I had Cooper's beans a couple of years ago & still crave them. I posted below that I'd love to have the recipe or a regular mail delivery of them.
Chefdavis, my daughter & I will be in Austin for 2 days in June & I'm trying to simplify our bbq quests. I know I want to drive to Cooper's in New Braunfels (maybe float the river again) & try Franklin's. We'd also like to drive to Lockhart & pick up a little bit of food from each of the 3 places & find a shady spot to eat. I need to know what time we need to show up in order to get some food. I hear Franklin's sells out quick & has long lines. What about the places in Lockhart?
We'll also need one dinner while we're down there, but honestly I'm not sure what to have. We both like all kinds of food and are pretty adventurous. We'll have a car but I don't want to drive in a ton of traffic if I can help it. Is there any place that is a must have while we're in Austin?
Need opinions on 4-day BBQ-plus plan
glang, I live just north of you in Laramie. My family spent some time in San Antonio & New Braunfels a couple of summers ago &had alot of fun. We floated the Comal River all day then ate at Coopers. I'm seriously in love with their beans! What I would give for the recipe or regular mail delivery!!! It was the first time I had blackberry cobbler & that pretty much sealed the deal for me. We drove into Gruene one night & had at dinner at the Gristmill. The food was ok, good but not something to write home about, but the view & ambiance really made it. We also drove to Lockhart one day & ate at Blacks. It was alright, the brisket & sausage were flavorful but I didn't care for the sides at all. Smitty's & Kruez's were already closed so we missed out on them.
My daughter & I will be in Austin in June & I'm trying to plan what we're going to eat. We definitely have to get our fill of bbq. I hate to drive all the way to New Braunfels but there is no way I'm gonna be that close to those beans & not get some!!! I imagine we'll head to Franklin's & down to Lockhart again.
A little closer to home...have you eaten at Nordy's BBQ in Ft. Collins or Loveland? I like it, it's not "official" Texas BBQ but it's pretty good especially when you have a craving. I'm not crazy about the beans, coleslaw or potato salad but that's not why I go. We ate Smokin' Dave's(not to be confused with Famous Dave's) in Estes Park a few weeks ago & were really surprised. The brisket had a great smoke flavor & the chicken was super moist.
Russell's smokehouse in Denver was also pretty good. I wan't sure what to expect since it's in Larimer Square but Frank Bonnano puts out quality food at all his places.
What did you have for breakfast today?
Right? :) Lunch was even better, a bowl of Cocoa Puffs. Maybe dinner will make up it.
What did you have for breakfast today?
A can of Mountain Dew and a handful of cheese crackers.
Cleaning up after dinner.
Whether a bed gets made or not really isn't important to me but I do have to say one of life's simple pleasures for me is getting into bed with fresh, clean sheets right after I shave my legs.
As much as I'd like to let the dishes sit for awhile, I do have to admit that it is nice to just get them done & not have to worry about it for the rest of the night.
Cleaning up after dinner.
Exactly! I can easily fit twice the amount of dishes in the dishwasher than my husband can. He likes to get up immediately from the table & get the dishes done, he can't stand having dishes stacked on the counter or in the sink. Typically I clean as I go so it's not usually not so bad to clean up.
I try to not interfere with his dishwasher loading, but somedays are harder than others. If he has a lot dishes left & no room, I don't hesitate to step in & re-arrange. He doesn't like to do pots & pans or wipe the counters so I usually finish up.
Call me crazy but I would much rather clean the kitchen up after dinner by myself than unload a clean dishwasher.
Oh & I don't have problem leaving a pan soaking all night or leaving a suitcase & laundry until the next day if I get home very late from a trip. However when we travel as soon as we get to our destination I have to unpack & get organized for the week.
We all have our quirks don't we?
Cleaning up after dinner.
I think you're talking about my husband & me, lol. He wouldn't make a trip home just to make the beds, but he would make sure they got done at lunch. We love it when he's out of town, we can leave the dinner dishes for awhile & we never make our beds. It's a nice break.
Nashville during CMA Fest
My daughter & I are attending the CMA Music Festival in June. We are staying north of the airport along Elm Hill Pike. We will not have a car but will take the shuttle or a cab to the downtown area. We'll be spending the majority of our time at the festival site, so I'm not too worried about restaurants around the hotel. I'd like to know what type of food vendors/trucks should be around the downtown area. During the day, we're probably just going to want something quick & easy to eat. I imagine we'll be ready to sit down & relax for dinner. Are there any must have places downtown we should try? We like all type of foods, I'd like to try a meat & 3 place & maybe hot chicken. Chinese, Dim Sum, BBQ, Southern are all good options. I'd like to stick with local eats & not chains if possible. We'll be touring the Ryman & the Country Hall of Fame during the festival. We'd like to see Opry Mills & The Hermitage on the Monday after the festival end & will need food recs in that area also.
I'd love to stop in some of the bars/honky tonks/dance halls & listen to some music, but am not sure if they will allow minors, could anyone tell me if they loosen up the rules during this time?
Why did my fried chicken burn?
I usually fry chicken in a large enameled dutch oven on the stove filled about halfway with peanut oil. I add 3 pieces at a time & the temperature drops quite a bit, I've seen it as low as 290. When I try to turn the heat up to compensate for the drop, the chicken will burn. If I leave it alone or just turn it up a tiny amount, it turns out fine. Just my experience...
Oh & I keep a candy thermometer attached to the pan & in the oil at all times.
Why did my fried chicken burn?
I'm curious what the altitude is where you live? I live at 7200 ft & if I try to fry chicken at 350 or above, it burns every single time. After searching online I found that reducing the cooking temperature to a minimum of 325 & frying it long enough to get a nice golden crust, then putting it in the oven at 200 (I have a convection oven & use that setting) until done, works great. The chicken stays very tender & moist & the crust doesn't turn soggy.
I hadn't cooked bone-in, skin on chicken for a long time because it always burned. After reading Michael Ruhlman's Twenty, I was convinced to give it another try. Seriously the best chicken I've ever had! It was a little salty to me & I've since made a few changes to the original recipe & brine & it's now my favorite way of preparing it.
http://ruhlman.com/2012/02/how-to-fry-chicken/
It's a Chowhound potluck or dinner party.. two dishes (with a caveat) and a wine, beer or cocktail if you wish
:) Awe mamachef, I'd spend a day in the kitchen with you any time. We'd have us some serious good eats!
Chefs' cookbook ghost writers
I'm just wondering if you've read any of Keller's or Ruhlman's books? (not trying to be snarky) The book are very clearly written in conjunction between Keller & Ruhlman. Ruhlman is not a ghost writer & he is honest about his role in all of his books.
Cookbook writing a huge collaborative effort. It's very rare that a cookbook would be produced solely by one person.
To me a true ghostwriter is someone who does all the work & stays in the background while someone else takes all the credit. If anybody who collaborated on the cookbook is acknowledged anywhere in the book, it's not ghostwriting.
It's a Chowhound potluck or dinner party.. two dishes (with a caveat) and a wine, beer or cocktail if you wish
The dish I'd choose to represent my presence would be my braised short rib sandwiches - texas toast, red-wine braised, pulled short ribs (day old leftovers mixed with the leftover gravy), grated muenster or havarti cheese, & deep amber caramelized onions. Assemble the sandwiches, butter on the outsides of the bread & toast until golden brown & the cheese is melted. To. Die. For.
My dirty little secret would be Cherry Fluff- canned cherry pie filling, crushed pineapple, & cool whip mixed together & chilled. Yeah, completely trashy but everyone loves it.
