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kazhound's Profile

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What are you baking these days? March 2014 edition! [through March 31, 2014]

got my hamentaschen underway!

Mar 16, 2014
kazhound in Home Cooking

In need of a good marinara recipe

hahaha that's what I thought too! I just said that out loud to my husband before actually clicking on the thread. BTW I like my marinara the best (it's much like the above, with an onion and garlic and 2 big cans of tomatoes to one can of paste, the tiiiiniest pinch of sugar, oregano, basil and red chili flakes, I sautee the paste with the onions and garlic before adding the other tomatoes).

Feb 14, 2014
kazhound in Home Cooking

Oven ruins baked goods; sinkholes

also get a pizza stone. If you keep it in the oven it will take longer for the oven to preheat, but the stone will radiate heat once it's preheated, keeping the whole thing more consistent. At least that's what I find :)

Feb 14, 2014
kazhound in Home Cooking
3

leftover very runny/soupy polenta- cornbread?

I tried pancake batter today but forgot that I had parmesan in there and added a touch of sugar. It was weeeeeird. But fun to try! If I had left out the sugar and had some runny eggs over them they would have been good. I've still got some polenta leftover, so I might try some other of these suggestions!

karen

Feb 12, 2014
kazhound in Home Cooking

leftover very runny/soupy polenta- cornbread?

great ideas! Never would of thought of that or fritters! Hopefully I'll find the time tomorrow for some experimentation with it...

Feb 11, 2014
kazhound in Home Cooking

leftover very runny/soupy polenta- cornbread?

yeah, I hear you. I did put a decent amount of parmesan and butter in (the taste was great even though the texture was soupy. Anyway I'm in an experimenting mood, so I'll let you know when I get around to trying this. You're probably right but I just *have* to know for myself

Feb 11, 2014
kazhound in Home Cooking

leftover very runny/soupy polenta- cornbread?

I wonder what proportions to use for the cornbread - got any ideas? It has some butter in it but I'd probably add some more and an egg and some regular flour? Maybe I'll try these as corn muffins so I can bake a couple as tests and adjust the batter

Feb 11, 2014
kazhound in Home Cooking

Recent cooking fails?

of me and my husband, I'm the one with the engineering degree (with a programming background) and I'm generally the cook! My dad is also an engineer though and has the same attitude as the gentlemen described above. My theory is that math or cooking, it's all about interest. I can't stand it when my dad says he "can't" cook or when my mom says she "can't" do math. It's fine if they just can't keep their attention on it, just be straight about it.

As for my recent cooking fail, see my recent thread about saving watery polenta. Massive fail!

Feb 10, 2014
kazhound in Home Cooking

leftover very runny/soupy polenta- cornbread?

well, the meal is now done for which we wanted the polenta, and now I'm really more interested in transformation. could I actually make it into cornbread? or what about gnocchi?

Feb 10, 2014
kazhound in Home Cooking

Extra Peanut Butter

this dressing was a big hit in our household: http://www.ourbestbites.com/2009/07/t...

Feb 10, 2014
kazhound in Home Cooking

OK.... ok .. i'm giving it up, my secret way to cook polenta that is so easy you will do it again and again

my oven is pretty good - I checked my in oven thermometer when I saw that the pot was still so runny and it was dead on. Maybe it's my polenta, which is a little old? I've made polenta with milk in the past with no ill effects (though not from this recipe)

Feb 10, 2014
kazhound in Home Cooking

OK.... ok .. i'm giving it up, my secret way to cook polenta that is so easy you will do it again and again

yep! that is what I was going for. I did add 5 cups of water and 1 cup of milk. I cooked it at 350 for 40 minutes, then when it was so watery I put it back for another 20 or so, blasting it for another 5 minutes at a much higher temperature as dinner was already late.

Feb 10, 2014
kazhound in Home Cooking

leftover very runny/soupy polenta- cornbread?

hey, I made the oven baked polenta recipe from this thread and mistakenly used the full 6 cups of liquid since few people posted who wished they had added more liquid. the polenta was almost inedibly watery (I went and posted my result on that thread, of course). and even after a night in the fridge it wouldn't hold together enough to fry in patties. so what to do with it?

could i make cornbread by adding flour and an egg? something else? or just toss it?

the flavor was good, the texture was just...porridge.

thanks!

Feb 10, 2014
kazhound in Home Cooking

OK.... ok .. i'm giving it up, my secret way to cook polenta that is so easy you will do it again and again

don't use the full 6 cups! I read this thread and saw a few people who wished they had added more liquid, so that's what I did and the polenta was almost inedible...

Feb 10, 2014
kazhound in Home Cooking

Do you remember what the first dish you prepared from a recipe was?

mine was in the breakfasts realm too I think, and this thread reminded me to post the recipe to the pancake thread:

http://chowhound.chow.com/topics/638792

I think the recipe is otherwise lost to the seas of time. I'm not sure how old I was when I started making that, but I was pretty young. And I just made them today for my 17month old daughter!

The other recipe that was maybe my first was one that I brought home from kindergarten around thanksgiving "Grandmother's Cranberry Bread". I still make it every thanksgiving and it's always a hit. Very orange-y

Feb 08, 2014
kazhound in Home Cooking

I'm looking for perfect recipe for pancakes

I'm back to my old favorite the Sensible Pancake, and out of curiosity tried to search online for the recipe - with no luck at all! So in case anyone else goes looking for this recipe, I thought I'd post it:

1 1/2 c flour
1 tsp salt
3 T sugar
5 T baking powder
1/2 c wheat germ
2 c milk
2 eggs
1/3 c veg oil

mix up the flour, salt, sugar, and baking powder, stir in wheat germ

mix up liquid ingredients, add to the dry, making sure to leave some lumps in the batter.

I *love* these pancakes, they're flatter than the fluffy ones but have a lot of flavor. We usually half the recipe and add berries or bananas too. The recipe came out of some 70s cookbook that I think came with the children's worldbook encyclopedias

Feb 08, 2014
kazhound in Home Cooking

Wings in a slow cooker, need help with logistics

I just made the sticky wings from this thread:

http://chowhound.chow.com/topics/8643...

they were really really good. the recipe calls for cooking them on low for 4 hours, and then broiling them to finish. they were some of the best wings we've had in a long time. and no rubbery skin!

Feb 06, 2014
kazhound in Home Cooking

What's in your slow cooker today

just made these - they were awesome!

Feb 06, 2014
kazhound in Home Cooking

Help---I'm making cookies and don't have an egg!

for me too! I started making chocolate chip oatmeal cookies and didn't realize I was out of eggs until my butter and sugar were in the bowl, beaten. I also didn't have any mayo (I mean, I could just make some with just an...doh! no eggs!)

But this thread was great. I threw in a little vegetable oil and most of a banana. I had to add a little more flour and oats to get the batter to seem right (I was really winging the amounts of the substitutions anyway) but the cookies look like normal, and taste like normal except for this pleasant banana-y caramel kick. I think the cookies are a bit chewier than normal, but it's somewhat hard to tell right out of the oven.

Anyway, thanks - my promised treat to my spouse is saved!

Jan 03, 2014
kazhound in Home Cooking
1

What do you serve with steak?

my friend once brought over a sunchoke, thinly sliced it,tossed in olive oil and roasted. she called it steak confetti and it was truly delicious!

Dec 14, 2013
kazhound in Home Cooking

Chicken broth -- help!

because of unexpected plans, I wound up cooking my turkey stock in the slow cooker for almost 24 hours. It was the best turkey stock I ever made, which could have been due to the great turkey carcass which had a little more than my usual amount of meat left on it or that it was my first time using the slow cooker for this. But in any case cooking it for that long didn't hurt it.

My dad also has to eat low sodium, so what I do is just don't add salt to my stock and instead add the salt to whatever I am cooking with it. It gives me a lot more control and the balancing flavors in the absence of salt (lemon zest, garlic, cayenne, etc) might be different in different dishes.

Dec 07, 2013
kazhound in Home Cooking

South Slope Brooklyn - New restaurants - Any report?

We just moved to the neighborhood this week so tried Mariella a couple of days ago. We really liked it. We shared a salad, pasta, entree and dessert (and a single glass of wine too, we are dorks) and it was all great, the desserts in particular. But the pasta was pretty perfect and so were the veggies on the entree which was a sauteed fish. I'm psyched to take my parents there as they will be happy with the $30 wines. Anyway, I was surprised at how good it was. With so many awesome options in the neighborhood I could see how this one would be overlooked but it's definitely worth going.

Nov 05, 2013
kazhound in Outer Boroughs

Hanger Steak

My tip is to be sure to cut out all off the membrane (if it's not already trimmed for you)! It can take a long time and you'll wind up with less meat than you thought you had but it's an essential step. I made hanger steak for a party last month and it took me way longer than I thought to do this. Luckily I was planning to marinate overnight anyway so it didn't screw up the party schedule.

Oct 09, 2013
kazhound in Home Cooking

Homemade Mayonnaise

Because of this thread I wound up looking at this and then clicked through to the homemade recipe, which calls for canola oil and just a yolk. I remembered that I had some white fish in the fridge so I just went ahead and made it - took me like 2 minutes and was delish. Way easier/more successful than any of the recipes I've tried in the past. I went out this morning to get some bacon to use more of the mayo up on BLTs. yummmmmm.

Oct 09, 2013
kazhound in Home Cooking

Cooking from the Farmer's Market (or CSA) 2013

sorry to come back so late! The sorrel sherbert was good but not mindblowing. It was mostly lemon-y, which made it seem not so special and the color didn't wind up being that green either.

Oct 08, 2013
kazhound in Home Cooking

Help! Brunch Buffet with Oysters?

oo thank you! has anyone been to Ulysses? Is the food any good? The price seems suspicious to me... My mom does like a good party so if the food is good (and the oysters are truly unlimited and worth eating) then we could have a winner!

Oct 08, 2013
kazhound in Manhattan

EDx Harvard Course Science & Cooking: From Haute Cuisine to Soft Matter Science

Thanks for your post, I had registered but for some reason didn't get a reminder email! Just watched lecture one. Harold McGee was awesome. José Andrés and Ferran Adria were just so hard to follow, and then they cut the lecture off in the middle. So that was a little disappointing.

I definitely can't wait to start the lab! Luckily I happen to have two eggplants in my fridge already, and a kitchen scale though their description of making your own pretty much rocked my world - so simple and so awesome :)

Oct 08, 2013
kazhound in Home Cooking

Help! Brunch Buffet with Oysters?

Wow that is probably out of budget but sounds great!

Oct 05, 2013
kazhound in Manhattan

Help! Brunch Buffet with Oysters in Brooklyn or Queens?

Thanks for the tip!

Oct 05, 2013
kazhound in Outer Boroughs

Help! Brunch Buffet with Oysters?

well, my google-fu is burnt. I can't find a thing. is there a decent brunch buffet that has oysters on it? I started looking in the Outer Boroughs but without any luck and I want to organize a surprise party for my mom and it's her favorite thing. Could there be a place in Manhattan? Surely there's got to be someplace??? thanks!! Anywhere south of 125th would probably be ok...

Oct 04, 2013
kazhound in Manhattan