marys1000's Profile
Kikkoman Stir-Fry sauce, simple recipe for?
Thanks everyone! Should be much healthier than the jarred version.
Kikkoman Stir-Fry sauce, simple recipe for?
Thank you for your recipe and advice. I was thinking the same for my soy, been around a long time. My grocery carries mostly Kikkoman standard soy, but is there something else I should keep an eye out for?
Kikkoman Stir-Fry sauce, simple recipe for?
I'm single and don't cook asian cuisine much. So a couple times a year I use Kikkoman Stir-Fry sauce to make some stir-fry veggies, maybe with chicken, dump in a some peanut butter and serve with noodles or rice. I know sounds gross right? Its ok by me:)
In trying to get away from the over the top sodium MSG and other additives I would like to make my own sauce but don't want to have to buy a bunch of exotic ingredients. l had fish sauce in my fridge one that leaked and its never coming into my house again. plus a bottle wouldn't be half gone in about 15 years.
I have onion, garlic, seseme oil (getting kind of old, does this stuff last forever? or should I buy more?) soy sauce, red pepper flakes, rice vinegar and other standards like pepper, salt, tobassco. Willing to buy scallions, ginger....?? some other things if I can buy small amounts and don't have to drive across town.
Can this be done?
Thanks,
Mary
P.S. I used to use ramen noodles which I liked but then I found they were really high in calories so I switched to brown rice. Is there something equivalent to ramen I could use that is a little less bad for me?
LeCreuset; seems a little tighter on replacement policy?
I would agree with your replacement ideals for most things but Le Creuset guarentees for life - as in they expect to replace for normal long term wear and tear. Doesn't fit burning sugar water but their policy seems to be for more than manufacture defects.
And I think i would recognize mineral deposits. But will give it a shot
LeCreuset; seems a little tighter on replacement policy?
I guess I was mostly just putting the experiences/info out there for others. I guess I found the questions a little intimidating. If I call now for another number will they ask me why?
I find your reply interesting and helpful. What damage happened when you dropped it? I would imagine the damage would be more to your floor:) More importantly did they ask what the damage was from?
When you get a replacement credit - do you take that...voucher? or something? to a store?
They didn't ask me to explain what was wrong. Like the one that is ruined I feel I contributed to to that but they don't know that. Should I include a written explanation?
LeCreuset; seems a little tighter on replacement policy?
I got my first set of LC back in the 70's. At some point I sent in my smallest sauce pan and later? the larger saucepan. I got a similar replacement for the small sauce pan, black handle and different shape than the wooden handle kind but basically the same thing. Somehow I got a saucier pan with a metal handle in return for the other wood handled sauce pan which was a bit of a weird surprise.
At some point I ruined my 2 qt DO by burning sugar water. I never got around to sending it in, I remember buying a new DO. The newest one however the shiny enamel has come off and its not me. I've been in a new location for 4 years and there is a higher mineral content here, don't know if that's it. Its not super bad, just dull on the bottom and if I boil water I imagine I see a little white film or something on top of the water.......
So its been awhile and I google where/how to return LC since I've l lost the address. I find an old Chowhound thread (2006) where someone said they took theirs to a store for a replacement. So I check the LC site and call the nearest. Nope, they absolutely don't do that. Get the phone number to replacements.
The woman on the phone asks some questions like how long have you had it, where did you buy it and are you the original owner and says
"you can mail in your LC for an evaluation" and they will send you the closest thing they have if they no longer make that exact item. If you send it it they don't return them" If you choose to proceed she gives you a pre-something..coordinated? number to put on the box and in the box and the address to send it to.
What I forgot to ask is - if your problem doesn't meet their evaluation - do they still not send it back?
They had me on file at my current address and I can't remember sending anything back from here. I feel like I don't dare send in both dutch oven's (the 2 qt is what I use all the time. I no longer make sugar water for the hummingbird feeder in my LC) and don't feel I'm particularly hard on my cookware, I'm only cooking simple stuff for one.
Anyway since the posts I found about LC replacement were sort of old (not that there aren't newer ones I didn't find) I thought I'd post my experience so far.
The phone number to get a mail in number is: 1-877-273-8738
Address is
Le Creuset
114 Bob Gifford Blvd
Early Branch South Carolina 29916
Cupcake Wars Dulce Le Leche cupcakes sounded so good....how to make?
So...you can bake it with the batter and it won't....overcook it since its already cooked? I was thinking of making a cupcake with some of it mixed in as an overall flavor and then 'piping' in some down in the middle after cooked.
Cupcake Wars Dulce Le Leche cupcakes sounded so good....how to make?
Well seems like my memory is faulty - could the judges be so thrilled with a vanilla cupcake?
Hm....What is a "Swiss Meringue" Buttercream?
Honestly I'm not sure what I want now, both maybe? A good Dulce Le Leche cupcake technique (how to add) or recipe I guess since there are probably good vanilla cupcake recipe's out there. And a good frosting recipie
Cupcake Wars Dulce Le Leche cupcakes sounded so good....how to make?
I just saw this Cupcake war episode where a Miami baker made Dulce Le Leche cupcakes but her recipe isn't on the Cupcake War foodnetwork website like some of the others.
Not much of a cake baker (normally more a pie person) so I'm not sure how to do this. I tried looking for caramel cake recipe's but those just seem to have brown sugar, milk. I thought maybe a mape syrup cupcake recipe and sub the dulce le leche for the maple syrup?
I know its probably a basic white or yellow cake recipe with the dulce le leche - but there has to be some compensation in the basic recipe for the addition of the DlD righ?
Any ideas?
Frozen veggies for Mirepoix?
I found this thread on a google search with essentially the same question.
As a single person I just can't use enough mirepoix without the celery going bad, sometimes the carrots. I would love to buy frozen but have never seen it and I was wondering - is it because celery does not freeze well? I
have thought of making my own when I buy a bunch of celery though I believe that commercial freezing processes probably produce a better product because they can flash freeze.
Still I'll do it if I can figure out whether celery freezes even moderately well enough for cooking.
How subjective are cupcakes?
Good discussion there. The comments re chocolate cake are blowing my mind as they are definately illustrating that cake is more complicated than I thought. Didn't know there was a choice of crust or no crust lol. I have 1 large cupcake size? non stick and 1 mini mini cupcake non stick. I don't even own a cake pan. I suppose buying one presents its own choice challenges. I have Levy's Pie Bible but not the Cake bible. I am going to the library today and will see if they have it. I have Cookwise which seems to have a small section on cakes so will read that.
I guess I got started down this path because I was at the Drs and Woman's Day had a cupcake article with a recipe for boston creme cupcakes with a chocolate ganache frosting. They looked good as did some others. When I was looking at the recipe's, some of which seemed to be based on similar yellow cake/vanilla bases - I saw the recipe's varied wildly when it seemed you would be able to just change or add different flavorings.
I am still thinking to try the boston creme thing with a plain yellow cake or vanilla cupcake. A good chocolate cupcake would be second, but there seem to be so many choices:) Not flourless....don't know the differences between devil's and german....
And if from reading there are light and airy and moist and dense - I don't know which I prefer since I don't know that I've had good examples of either. Although I suspect I would gravitate to moist, silky, somewhat dense (I like mouth feel and texture) although that probably wouldn't be a good choice for boston creme cupcakes
How subjective are cupcakes?
Well I'm interested in hearing what makes a cupcake a good cupcake
How subjective are cupcakes?
As a 53 year old who is really just starting to try to cook and bake I have of course run into the subectiveness of what is great and what is not. So when looking for recipes I'm not getting a bit cynical and frustrated as one person 5 star recipe rating is another persons 1.
So......
Looking at recipe's for (allegedly) Magnolia's and other famous cupcakes I find both raves and critics.
What is going on here? What are the big differences in what people are looking for? I can only think of a couple (besides flavor and ingredients)
moist and dense
or
drier and...and...spongy?
a crumbly crumb vs. a not so crumbly crumb?
Yea I don't even know.
I have mostly been a pie person not a cake person but would like to try cupcakes from scratch. I tend to find the kind of box made and grocery store cupcakes people bring in to work somewhat flavorless though their texture is ok?
And I really am not into that deli type cake frosting.. is that confectionars sugar stuff?
So....any opinions on cupcakes? Recipes (describe type it makes)
Thanks!
Help! Key limes vs. mexican limes vs. regular limes, key lime pie
I went out and bought 2 bags. Used maybe 5 limes from the second bag.
So now I have 3/4 of a bag of Key Limes and
a whole bag of Mexican limes
What do I do with all these limes?
Done with Pasta
I get you. Pasta is just a vehicle and a somewhat boring vehicle at that. Maybe its supposed to be boring so that it doesn't conflict with the sauce, dunno. But as far as I'm concerned bread dunk or anything else dunk away.
Help! Key limes vs. mexican limes vs. regular limes, key lime pie
Well I think I found my own answer in a "recommended link" Now I have to figure out whether I get redressed and scour the city for real Key Limes or not. Will real limes be......to sweet? since the Key Limes are reputed to be tarter?
Hmm.. I've read that as an official name for Key limes but now in L.A. I've seen some terrific limes sold as "Mexican limes" that cannot be Key limes - and what is wonderful is that we also see plenty of Key limes here (also grown in Mexico) - the flavor profile is way different. The first Mexican limes I mentioned are, to me, regular limes like Americans think of them but with a little yummier salty bite vs. the bigger traditional "Persian" limes. The Key lime is way more sour and tart and lacks, well, what I think of as primary lime flavor.
I'd never had limes as tasty as the limes marketed out here as Mexican limes (not Key limes)... just in case anyone is shopping out in L.A., there might be some terminology evolution or regional usage coming into play here. Best take pics with you.
The way I see them in stores, there are:
regular Persian limes - often kind of big, puckered at the ends, dimpled skins
"Mexican limes" that are not Key - smaller, smoother skin, less pucker, softer
Key limes - smaller yet, like a golf ball or smaller, less consistent green shading (sometimes yellow)
Linda Whit's post on this thread gets into it a little more:
http://chowhound.chow.com/topics/609368
And yes I'm sure that what is traditional Key lime, as in the pie tied to the Florida Keys, utilizes what I speak of here as Key limes rather than the (even if possibly routinely misnamed) "Mexican limes" I've had from L.A. stores.
New Posts
Help! Key limes vs. mexican limes vs. regular limes, key lime pie
I've never had Key lime pie but I like lime so I thought I'm going to try to make one.
While thinking about this a week or so ago I checked my usual store and they had "Key Limes: from FL I think.
Today I buy limes but get home and realize its a bag of limes that just say Limes from Mexico.
Now they are smaller than "normal" limes of which I have one which is also from Mexico but I'm not sure they are as small as key limes.
I know ATK has said regular limes will do but I would rather not try that first time out.
My question is - could these be key limes vs. the bigger "persian" limes?
They are definately green while the internet says they are yellow when ripe. But I think the FL ones were green although I think they did have a bit more yellow.
Any lime experts out there?
Any key lime pie experts while I'm at it?
What would you do with beef neck bones?
Great to see this post ChiliDude - I sometimes see neck bones around here but not many other soup bone selection and was wondering if I could use them in soup. AND I was thinking of trying to make a Riboletta(?) which to me sounded a lot like a minestrone with beans instead of pasta - i.e. a lot like what you describe although I haven't seen a recipe using a meat bone.
Ham bone, ham bone, have you heard?
I just went through this, calling Butchers all around Dayton. One place only that still butchers will save you one if you set it up ahead of time.
One butcher explained it to me something vaguely like this - the whole meat packing and distribution model has changed. Most...in depth...butchering is done off site. For him to get ham bones or "soup" bones (usually beef) he has to order them by crate which is like 60 ea and thats just too much. I'm assuming that the rest go off to beg companies to be used in commercial products. At stores here I can get hocks (feet and ankles?) and neck bones (not even sure whether those are beef or pork). Thats it. I did get a large ham bone, frozen with quite a bit of meat on it as described in a post above from one of the Ham franchises (Heavenly Ham or Honey baked can;t remember). It was 10.00 dollars! (Sold by the pound the other one was 12.00). Sort of makes your pea soup kinda expensive. But I just can't use hocks. They look disgusting and I keep thinking about how those feet were running around on poopy grates and truck floors:(
I've been trying to learn to make soup and this soup bone thing has really got me frustrated. The fact that you cant get beef or pork bones that are called for in recipes is really irritating.
One because the meat industry has changed so much but more because,
Two - no one is really updating their recipes apparently. "They" (authors, chefs etc.) just blithely seem to assume that we are still living in the 1970's or have helpers get their ingredients for them at great length without them knowing how hard its gotten or something. Is everyone just cribbing old recipes? Do they really test them?
And I realize that people who live in New York or ina Massachusetts garten can get anything. but there are a whole lot of us that don't live in those places.
I did find one recipe by a normal someone that detailed using a ham steak, 1" bone in as a substute because they couldn't find a ham bone either.
Help duplicating Thai Fire N Rice commercial soup
Requesting help for this I realize is a shot in the dark.
This commercial canned soup is served in the cafeteria at work
and I really like it and would like to duplicate it at home. I have not
had much luck with duplicating things. I tried to duplicate the local little take out
Thai chicken red curry and couldn't get there. Brand flavor can be very big with
my tastebuds and without knowing the brand of coconut milk or curry paste....
I digressed! I can['t find anything like this on the web.
It has a red base, is sort of thick...
Anyone ever had it that mght know how to duplicate?
THAI STYLE FIRE N RICE
WITH CHICKEN
3/4LB TRAYS
case code 13867
•This Thai-inspired soup features rice,
white meat chicken, Portobello
mushrooms, and peppers in a lively
and indulgent chicken broth seasoned
with lemongrass, coconut, red curry
and other Thai spices.
thanks,
Mary
Spice and dried chile shopping in Albuquerque?
I'm traveling to Albququerque for a week starting Sunday.
Since I have no good spice shops where I live I would like to
do some spice shopping, get some dried chili's to make my
own chili spice mix (maybe), go "foodie" shopping in general.
Also some good restaurant recommendations (not to fancy or
expensive) would be great.
TIA
Buying a new set of cookware... what are your favs?
Had LeCreuset for years and love it, although I don't like the shape and sizes of their new saucier and "regular" pots. Still, really great stuff. Get the medium dutch oven at least - really really versatile.
Anolon Titanium for non-stick, had an 8" forever and still pretty good condition.
Regalware is coming out soon with a new Made In USA all clad stainless steel - have no idea where they'll be selling it or price point but you can see it on their website.
Where are the Pilsners?
Whenever I'm in a bar I ask if they have any Pilsners and the
answer is always no. Once in a while if I'm lucky they have Labatts (what I
tend to drink at home along with Miller). Miller seems to be the closest
thing to a Pils that you can get in a bar here.
Why no Pilsners?
Looking for pie dough rec w/ 2/3 butter 1/3 lard
I've read here and other places about using some lard to get flakiness but that too much lard can have a flavor and/or an after texture on the tongue. A mix of butter and lard seems to be preferred. However my understanding is that butter, with more water content and lard can't be substituted equally in recipes (for example an all butter recipe).
Does anyone have a simple tried and true recipe with the proportions of around 2/3 butter and 1/3 lard? As an experiment I think i'd rather do that, or perhaps 3/4 and 1/4 than half and half.
Thanks,
Mary
Anolon, different lines...which one?
I've been using an 8" Anolon Titanium for 8 plus years. Its still ok generally, not to many scratches etc but it has started to lose its non-stick, not a surprise, I tend to use high heat. So...I love it and think I'll buy a new one. Having been upset by the design change in Le Creuset I go to the Anolon webpage to see if that's happen and there is no Titanium. They have lines called; Advanced, Hard-Anodized, Allure. But Titanium is still for sale on Amazon and for less than what I remember paying.
What's going on? Has the Titanium line been sourced out but still trading on the Anolon name? Should I consider one of the other 3 lines? Any info or advice here?
Thanks,
FYI, I don't use a dishwasher but don't like that chalkboardy exterior.
Saute vs. Fry vs. Skillet
I went looking for pan types and I think there are 3 types?
Frying pan, Saute Pan, and something called a French skillet which is sort of inbetween (although the cheaper ones looking like frying pans to me?)
It seems to me that a saute pan is a frying pan with higher straighter sides.
I'm not sure how this helps me decide though:(
The All-Clad french skillet would be a nice compromise but the handle wings up at an angle and I'm used to the more traditional straight out handle.
Saute Pan
The Sauté Pan is designed for sautéing, frying and searing, and is also well suited for preparing marinara and other sauces. The high sides serve to retain added liquids during cook
Fry Pan
Considered the essential “workhorse” of the kitchen, the Fry Pan is well suited for fast cooking with oils over high heat. Gently-curved sides facilitate turning, flipping, and releasing foods from the pan.
Saute vs. Fry vs. Skillet
Interesting article. I plan on sticking with the Analon Titanium for eggs though.
I had a little Le Creuset frying pan with the enamel and in my experience it was awful to clean and it always ended up needing it, soaking helped but not enough. I sold it at a garage sale. I tried seasoning a cast iron grill pan - couldn't do it, I'm just not disciplined enough and I wonder about the pre-seasoning process. So I'm sort of limiting my options here.
Saute vs. Fry vs. Skillet
I'm not really that big a cook but I believe in good equipment. I have been chugging along with my small Analon Titanium (had for years and love) and a cheap simple T-Fal 12" non-stick for awhile.
I would like to get away from the non-stick thing and go to a large SS......obviously I thought fry pan. I got really bogged down in the copper, disk, all clad thing and finally decided on a Demeyere Atlantis fry pan, giving up copper (which I really think is best for electric because electric is slow to heat up and cool down and copper is so responsive to that) and going with all-clad (their other stuff is disk but not the frying pan)
Then....well what about that fond, deglazing thing? Simple thick sauces with carmelized or sauted veggies? Risotto with mushrooms? I have been using the T-fal and my LC dutch ovens as sort of a saute pan I guess.
Can a fry pan do double duty? Or should I go the other way around and do the skillet/saute pan as a fry pan?
-I'm usually only cooking for 2 so not a lot of volume in a fry pan to worry about
-I'm not ever a pan flipper when doing anything nor will I ever be
-I cook on electric
-My other pans are a large Le Creuset dutch oven (?) and the LC medium/small dutch oven and what I think is a "saucier" which I don't like that much, it ALWAYS gets a ring of heat bubbles in the same place where things burn fairly easily (have LC bottoms gotten thinner? this was a replacement for the old medium pot with a wooden handle) , and then the small pot with a handle.
The fry pan has no lid, but maybe my large LC dutch oven lid would sort of double well enough for the few times I would need it?
Thanks,
Mary
Any Issues with Sitram?????
This is an old thread but I did a search on Sitram and read a few of the threads.
I get the idea that whether one really likes Sitram may be related to what line they bought? Everyone with the highest end, Catering (I think) seems to have no complaints but there are a few with the Profiserie and other lines may have a complaint or two.
I was really interested to see that some lines are made in China and some in France.
How do you find that information? I thought the Cuccina line looked nice but am wondering where its made and if anyone has any experience with it.
