esstrink's Profile
I have enough Kimchi for all my friends, now what?
I like soon tubu jjigae. It's a great tofu and kimchi soup: http://www.whats4eats.com/soups/soon-tubu-jjigae-recipe
Any suggestions on a new interesting way to prepare short ribs?
Kalbi jjim is a great Korean recipe for braised short ribs. Wonderfuy winter comfort food with a bold sweet-salty flavor: http://www.whats4eats.com/meats/kalbi-jjim-recipe
Need some examples of soul food
Fried chicken (make sure it's well seasoned and a little spicy), BBQ chicken or pork ribs, smothered pork chops, potato salad, macaroni salad, cornbread stuffing, red velvet cake, bean pie, sweet potato pie.
Here's a good recipe for smothered pork chops (one of my favorites): http://www.whats4eats.com/meats/smothered-pork-chops-recipe
Non-ravioli use for egg roll wrappers
That actually sounds great and very easy. Did you blanch the wrappers in boiling water before stuffing them or just fill them as is?
If you like Indian cuisine, they also make a good wrapper for samosas. The potato and pea kind are very easy to make. Here's the recipe I use: http://www.whats4eats.com/recipes/samosas-recipe
hunting down the german(?) steamed *bread* dumpling
I lived in southern Germany for a while and would agree that it sounds like a variation of Dampfnudeln. The word "kvigelda" doesn't sound at all German. If you have Austrian ancestry, there's a good chance it's Czech or even Hungarian. They eat a lot of dumplings in those countries too and both were once part of the Austro-Hungarian Empire.
CI Jan/Feb'09 Chix Stock technique - WTH?
If you clarify broth with egg whites, you've technically transformed it into a consomme. However clarifying invariably removes some flavor.
CI Jan/Feb'09 Chix Stock technique - WTH?
The continuum is generally stock >> broth >> soup. Stock is made mostly with bones for body and a little meat for flavor. It's not generally eaten on its own, but is used as an ingredient in recipes. Broth generally uses more meat than bones, has more flavor and can be eaten as is (especially if you have a cold!). Soup uses either stock or broth and adds other ingredients. There is no hard and fast dividing line between stock and broth. It's relative.
How to Prepare Dungeness Crab
Great suggestions, all. Thanks so much! I now know exactly what to do.
How to Prepare Dungeness Crab
I've lived in the SF Bay Area for years, but I've never had dungeness crab. I'm having friends over for a weekend get-together and decided it's time to give it a whirl. I bought a couple pre-cooked, and I know how to clean it. But I honestly have no idea how to serve it. Hot? Cold? Entirely shelled? With a sauce? I'm really at a loss. Any suggestions?
What to Serve with Baby Back Ribs?
How could they forget the potato salad, Sal?! It's not barbecue without it.
Choosing Baguette for Crostini - What am I doing wrong?
I would argue that the soft (sh) use of bruschetta in AmEng is not so much a loanword as an incorrect pronunciation and use of the term. But that's me. ;)
The diff between crostini and bruschetta is that crostini are generally toasted, bruschetta is grilled. Crostini are usually topped. Bruschetta are sometimes topped, but classically just rubbed with garlic.
In response to 1sweetpea, I wouldn't let a baguette sit out for a couple days before slicing. A real baguette would turn into a brick and shatter when you try to slice it.
Cuban Style pernil
I've used both red wine vinegar and the combo of orange and lime juice (it's a sub for sour orange juice; too hard to find where I live). They both turned out great. As for the other liquid, I usually just use chicken stock. Sometimes I have a pork stock in the freezer that I've made from leftover bones from my last pernil!
Cuban Style pernil
There's a great recipe here that I use all the time: http://www.whats4eats.com/meats/pernil-al-horno-recipe . I made it last for Thanksgiving to go with the turkey. I had made it for friends before and they loved it so much they wanted the pork more than the turkey!
URGENT food safety question! Do I need to start over?
Listen to Pastryrocks. I've worked in food service for 20 years. I have a degree from the Culinary Institute of America and have been sanitation certified several times over in New York and California. Eating the gumbo after it sat out all night -- even if you do cook it -- is way bad practice. Of course, you may pull through without illness. But every reflex and bit of sanitation education in me says throw it away!
Need Italian Almond Cookie Recipe
Are they ricciarelli? It's a famous almond cookie from Siena in Tuscany. They don't put candied cherries on the top in Italy, but they probably do in the US. You can google ricciarelli and find some good recipes for them. I used to work at an Italian import food store and they would sell them around Xmas. Luved em!
Homemade greek yogurt
I would agree that straining is what makes Greek yogurt. But I would also recommend using a Greek-made yogurt as an initial starter culture. Fage is a great brand. Bacteria cultures vary from yogurt to yogurt. You'll get a more authentic end product if you use genuine Greek yogurt culture. Once you get your yogurt going, you can make new batches with a little bit of starter from your old batches.
As for the thermos, yes it can be a handy way to maintain temperature as your culture grows. Nothing yuk about it. Here's a pretty straightforward recipe to make yogurt from scratch: http://www.whats4eats.com/dairy/yogurt-recipe
Spanish Cookbook Suggestions
They do seem to be a little hard to come by. I have Ms. Casas' Foods and Wines of Spain, which I love. And a tapas book from England that seems to be out of print. Another good reference is Culinaria Spain, Marion Trutter, ed.. And Catalan Cuisine by Coleman Andrews is good for that regional cuisine.
Russian salad
I know we're not supposed to mention google, but if you use this spelling -- "VINEGRET" -- you get much better search results.
I've used this recipe on Whats4Eats: http://www.whats4eats.com/salads/vinegret-recipe and it turned out very tasty. Just like that I've gotten from my local Russian deli in San Francisco.
I agree that fresh dill seems to be missing from your vinegret. And salat Olivier is something different. It's not another name for vinegret.
Leftover cranberry orange relish-need suggestions!!
I like the baked brie suggestion. Also you could pulse it in a food processor or blender and use it as a sandwich spread for leftover turkey sandwiches. It also will freeze very well if you want to save it for later.
Is it too cold to keep my brining turkey outside?
I agree with HaagenDazs' suggestion to put it in a cooler if possible. It will minimize any temperature fluctuations and keep your brining safe.
Help--how do you store chipotles once the can has been opened?
Freeze them! Put them in an ice cube tray and once they are frozen, transfer them to a zip-top bag. They're perfectly portioned and will keep indefinitely.
One Quart of Ganache
Jealous of you!! Keep it in the fridge and eat it late at night with a spoon. Do you have a significant other? Hmm.....
Food Safety Question about Heating a Chocolate and Egg Mixture
The eggs will probably scramble somewhat by 165F. Yolks solidify at about 145F and the white starts to harden at around 160F. Baking supply stores might have powdered eggs you could buy that have been pasteurized.
Honestly, I would just eliminate the risk altogether and serve something else for dessert. It's not worth it for your pregnant friend.
Potato Gratin-to peel or not to peel
Peeling is traditional but in no way necessary. The dish will still turn out. It'll just be more rustic. Use half cream and half milk if you want to cut down on fat. It'll still be good.
Made with cream or milk it's called gratin dauphinois. If you use beef stock instead (way lower fat) it's called gratin savoyard. Personally, I like fat. Cheers!
Turkey Final Temp? and How long to rest the bird?
First off, there are a million ways to roast a turkey, but here are some basics:
1) Final temp should be 165F, but take the bird out of the oven when the thickest part between the thigh and the breast reaches about 155F. Carryover cooking will bring the temp up another 10 degrees as it rests.
2) Typical resting time before carving is 15-25 minutes. Anything longer is not really necessary.
3) As for a non-dry breast, brining definitely helps. And laugh if you like, but roasting the bird breast-side down for the first half of roasting time totally helps.
Here's a fairly comprehensive guide for roasting. I use it every year: http://www.whats4eats.com/poultry/roast-turkey-with-pan-gravy-recipe
what to do with fresh curry leaves?
Just a quick tip if you buy more than you can use. They freeze beautifully in an airtight bag.
making a 3-4 bone prime rib for t-day need ideas
I must mirror everyone else's comments to go simple and straightforward with your prime rib. It is a king of cuts that should stand on its own. Save spice rubs for cheaper cuts of meat. At most top it with some chopped herbs.
Roasting it correctly is actually really easy. Whats4Eats.com has a good basic guide on buying, prepping and roasting prime rib: http://www.whats4eats.com/meats/roast-prime-rib-recipe They have a great recipe for Yorkshire pudding too (popovers). Other traditional British accompaniments for prime rib are horseradish sauce, roasted Brussels sprouts, mashed potatoes or creamed onions. But any of the traditional Thanksgiving fare goes great too. Especially cranberry sauce. Enjoy!
Vegetable Oil
I agree with jaykayen about the apple sauce. It's pretty commonly used to replace some or sometimes all of the oil in a recipe. I would opt for the partial substitution. Google "baking applesauce substitute fat", and you should get an idea on substitutes. Here's one page: http://www.ochef.com/225.htm
Non-Carnitas Ideas For Pork Shoulder
Pernil al Horno is a great garlic-marinated roast pork dish. Very popular in Puerto Rico. Super easy to make. And oh, so sabroso!! Just make sure to let it slow roast until the meat is falling off the bone.
There's a good recipe at http://www.whats4eats.com/meats/pernil-al-horno-recipe
