greygarious's Profile

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Bumping up old threads

If you aren't paying attention, that's on you. However, as the OP mentioned, a lot of these bumps are because of the related threads suggested on the right side of the page. Those appear without dates - something Chow COULD AND SHOULD include, so readers can see how old they are BEFORE clicking onto them!

Indoor water bath canning on a hot plate (induction or electric) vs. glass stovetop

She probably meant 8qt pot, which would be 16#.

about 2 hours ago
greygarious in Home Cooking

Discontinued at Trader Joe's: July 2014-December 2014

Computer says "page not found"

about 6 hours ago
greygarious in Chains

What happened to links?

The first time I encountered the "permalink" button, I didn't know what it meant or how to use it, either. But instead of expecting to be spoonfed the answers, I figured it out. Guess that's what happens when you grow up before the instant gratification era.

about 6 hours ago
greygarious in Site Talk

Indoor water bath canning on a hot plate (induction or electric) vs. glass stovetop

I have never heard any of these concerns and have canned, from time to time, on the same Corning cooktop 1979-made Amana stove. As long it maintains a steady boil in whatever deep pot you are using, what possible difference does the heat source make?

about 8 hours ago
greygarious in Home Cooking

Where to find/buy Crabapples?

Possible resource: www.neighborhoodfruit.com This site helps readers locate trees, which may be picked for free, on both private and public property.

about 8 hours ago
greygarious in Greater Boston Area

10/21/14 WCVB Chronicle - Dessert road trip

I saw a promo for tonight's program about unusual local dining locations and other food-related topics. 7:30pm, Channel 5.

about 8 hours ago
greygarious in Greater Boston Area

Dinner Party for a Beginner?

The concerns about trying a recipe for the first time may be overblown. It depends on the context of the meal. If it is for a boss, your significant other's judgmental family, or other people you need to impress, then go with what you know. But if it's a bunch of friends or co-workers at your level - people with whom you'd normally share a pizza or Chinese takeout - go ahead and expand your culinary horizons, with the understanding that if it turns out inedible (it'll probably be fine), you'll remain friends and enjoy the meal delivered by the local takeout place. As you become a more experienced cook, you'll develop the skill and confidence to entertain with dishes you've prepared for the first time.

about 10 hours ago
greygarious in Home Cooking

QUICK!!! Pizza question

Why are you suggesting cornmeal when you already know, as evidenced in your post downthread, that the OP is out of both cornmeal and semolina?

Dinner Party for a Beginner?

Although I like sweet, there's way too much brown sugar in the CM recipe. You can cut it by at least half. It's easier to use bone-in pieces than to dismember a chicken (if you're a newbie) and I prefer to use all thighs. They cook evenly and since there's only skin on one side, there's no pale, rubbery underside. Buy a jar of alcaparrado (Latin foods section of supermarket) and you'll have the olives and capers all in one jar. I pat dry the marinated thighs. Then, using a pan that can go into the oven, I sear them skin side down until most of the fat has rendered. Then I flip them and proceed. The pan should be large enough to allow room between the pieces of chicken. The solids in the marinade should be off the chicken and IN the liquid, so they don't scorch. The skin won't be crisp, but it will be delicious - brown and not flabby/chewy.
Serve over rice, to absorb the delicious sauce, and accompany with a steamed green vegetable like green beans or broccolini.

1 day ago
greygarious in Home Cooking

Heritage Radio Network, food & culture content

America's Test Kitchen Radio, on NPR on Sunday at 3pm (in my area, anyway). Kimball is typically insufferable, but some of the experts interviewed are interesting. No measurements are given for the recipes presented, and good luck finding them online without paid membership to their website(s). Bridget Lancaster co-hosts, and Dan Souza is often the person presenting the recipe of the week.

What happened to links?

You click on the time of the post (in blue) and a copyable link will appear. Welcome to the "new, improved" Chowhound... ugh, talk about non-intuitive! I only know this because I read it on another thread; never would have found it on my own.

1 day ago
greygarious in Site Talk

Dinner Party for a Beginner?

Not that I am recommending deep-frying, but it's not generally a problem for a smoke alarm, unlike broiling, which will invariably trigger the alarm. As any toaster user knows, it's burning/charring that the smoke alarm senses.

I'd make two or three soups (include chili), buy good bread and butter, and have a soup buffet. It's a casual way to entertain, the soups can be made days in advance, and everyone likes it. You can also have a crudite tray (prep in advance or order from the deli section of your supermarket). Ice cream and cookies (baked or bought), or fruit crisp a la mode for dessert. Either keep the soup warm on the stove or borrow crockpots.

Peach pie scene in the movie Labor Day

I avoided it because of my intense dislike of Joyce Maynard, which formed as I heard her being interviewed about her career and her novel, upon which the film was based. She is spectacularly egotistical and self-absorbed, IMO. Given the slightest opportunity, she extolled her baking prowess.

Help: Absurdly Successful Boletus/Porcini Hunt!

Unless you have a generous amount of available freezer space, I would saute them first, since they shrink dramatically. When I find quick-sale markdowns on mushrooms, I make and freeze duxelles.

Oct 19, 2014
greygarious in Home Cooking

Finding Your Roots' chefs episode

This week the PBS genealogy series, Finding Your Roots, examines the pedigrees of Tom Colicchio, Aaron Sanchez, and Ming Tsai. In the Boston area it is Tuesday 8pm, with multiple repeats in the subsequent 6 days. Check your local schedule.

Oct 19, 2014
greygarious in Food Media & News

homemade breakfast sausage?

< brown the sausage, cube up some toast, and toss them together some onions and a white sauce -- maybe add some cheese. Bake as for a casserole (or stuffing)>

This is a good mixture for baked stuffed acorn (or buttercup/kabocha) squash. Usually you par-nuke or steam the gutted squash halves to get them half-cooked since the stuffing is already mostly cooked. It's nice to include diced apple and/or to brush the squash cavity with apple cider or maple syrup before filling it. After you;ve cooked the sausage and onion you can let them cool a bit before adding the bread (or rice, or other cooked grain), then stir in some beaten egg instead of using a white sauce.

Oct 19, 2014
greygarious in Home Cooking
1

National Pasta Day marathon on CreateTV 10/19/14

Today is National Pasta Day - who knew? This weekend's PBS Create marathon is pasta. It will next run from noon to 6pm Sunday.

homemade breakfast sausage?

Save it for including in stuffing for the Thanksgiving turkey or the next time you roast a chicken.

Or include it in spaghetti sauce, since you went easy on the sage.

Oct 18, 2014
greygarious in Home Cooking

Great Farro ideas?

I decided today that it was high time to start using the small bag of farro that I bought at Trader Joe's some months ago (no idea if they still carry it). I cooked a portion's worth in plain water, so as to find out what it tastes like unadorned. Rather like cooked steelcut oats though not mucilaginous, and chewier. I would not call it a nutty flavor. More like barley.

I had a large bell pepper on hand so using a few ounces of ground beef, plus some onion, tomato, cheese, and herbs, I made a baked stuffed pepper for my dinner. The farro nearly doubled in size from the original simmered grain, and I really like the final texture. I think it would make really good poultry stuffing. That's the plan for the rest of the bag, though the initial cooking will be in broth.

Oct 18, 2014
greygarious in Home Cooking

Salted vs Unsalted butter

To each his own, but it has been my observation that better and fine dining restaurants serve unsalted butter along with their bread baskets, while cheaper places serve salted. When going to a restaurant that is new to me, I am happy to see unsalted butter on the table. It almost always forecasts a good meal. I think unsalted has wonderful flavor and that salted tastes like margarine, but I use no additional salt in my cooking (save for baking with flour) and find most lower-priced restaurant food too salty.

Oct 18, 2014
greygarious in Home Cooking

Salted vs Unsalted butter

In addition to the lack of a uniform salt standard for butter, since salt is a preservative it will make butter last longer, so manufacturers use the freshest cream for making their unsalted butter.

Also, for the sake of those readers who may search this topic in the future, you may want to flag your thread so as to ask the mods to correct the title typo error.

Oct 18, 2014
greygarious in Home Cooking

Frozen seaweed salad

Yes

Oct 18, 2014
greygarious in Home Cooking

looking for help with using a large quantity of dried porcini mushrooms

Mushroom powder is also excellent, on its own or mixed with bread crumbs or flour, as breading for sauteed meats, fish, or poultry.

Oct 18, 2014
greygarious in Home Cooking

4 cheeses, 4 courses

Beer-cheese soup course?

FWIW, pear pie with a gruyere crust was one of the mythical pies talked about in the TV series, "Pushing Daisies". It sparked many a baker's imagination, resulting in a number of online interpretations of the non-existent recipe. http://search.aol.com/aol/search?s_it... I played around with adding cheese (both gruyere and cheddar) to fruit pie crusts. It has become my crust of choice.

Oct 18, 2014
greygarious in Home Cooking

frico!!!

Interesting form of frico! It sounds tasty, though that plate cries out for more color.... and to wash it down, a tall glass of milk of magnesia! ;-)

Oct 18, 2014
greygarious in Home Cooking

frico!!!

And? Are you just making a statement, or looking for agreement/suggestions?

Try making them on a nonstick waffle iron, for more texture.

Oct 17, 2014
greygarious in Home Cooking

4 cheeses, 4 courses

Serve the Stilton with grapes as a first course. Use the Gouda and Cheddar in mac&cheese as an entree, or potatoes au gratin as a side with roast beef or lamb. Shred the gruyere and incorporate it into the crust of an apple or pear pie/tart.

Oct 17, 2014
greygarious in Home Cooking

Trader Joe's "pumpkinundation" 2014

It's KRINGLE, and sweeter than either the almond ring or the almond croissants. There's a glaze. There is no way that it's going to be crisp and it you heat it it will just be greasy since there's a lot of butter in it.

Oct 17, 2014
greygarious in Chains
1

Can I freeze the Chowda'

Jes, you can freeze chowder - and any other soup. Potatoes tend to be spongy when thawed and reheated but when they are in liquid, it's less noticeable. I prefer to use, instead of diced potato, precooked navy beans. The chowder is just as substantial, with more fiber and protein.

If there is rigid disagreement about freezing, why don't you make a smaller batch? It's a shame to waste food.

Oct 17, 2014
greygarious in Home Cooking