hondo77's Profile

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Amaretto Syrup

Hey, gang. I need some non-alcoholic amaretto syrup but I'm not a coffee drinker (or a drink drinker, for that matter) so I have absolutely no idea where to get some in L.A. (preferably in the San Fernando Valley or Pasadena areas). I could order it online but I just want one bottle and that seems like a hassle. Any ideas?

Aug 16, 2008
hondo77 in Los Angeles Area

Basil Pesto in bulk

I do the blanching but not the shocking. Seems to work without it.

Aug 14, 2008
hondo77 in Home Cooking

Basil Pesto in bulk

Huh? I store my pine nuts in the freezer and they seem just fine.

Aug 13, 2008
hondo77 in Home Cooking

Tips and Tricks for Cooking Corn on the Cob?

I second steaming. I take my big spaghetti pot with the colander in, add a bit of water (below the colander), and plunk the (shucked) corn in. Since there's so little water the steaming starts pretty quickly. Just turn the heat down when it does start so you don't evaporate everything. Doesn't take that long for the corn to be ready.

Aug 06, 2008
hondo77 in Home Cooking

If you do a weekly shop to cook, what staples do you buy every week?

I make up a menu on Saturday after a trip to the farmers' market. From that menu I know what I'm going to need for the coming week. A check of the pantry and fridge shows me what I need to buy. Then I go buy it.

The key is to have a menu beforehand. It might be too much organization for some people but I have to get dinner started as soon as I get home so I don't have 30 minutes to wonder what I can/want to make for dinner with what I have on hand, only to find that I'm missing a key ingredient.

Aug 01, 2008
hondo77 in Home Cooking

Best Popcorn

While I wouldn't say that nothing beats Jolly Time, it is very good. I had to switch over to the gourmet stuff full time, though, when my local Vons stopped carrying Jolly Time in favor of their generic brand, which is crap (and Orville isn't better than Jolly Time so no use buying that).

Jul 29, 2008
hondo77 in Home Cooking

Best Popcorn

I use a wok with a splatter screen.

Jul 29, 2008
hondo77 in Home Cooking

Best Popcorn

I'll third Crown Jewel. I get the 14-variety pack. Very yummy.

Jul 29, 2008
hondo77 in Home Cooking

Straighforward cooking for pregnant wife? + my suggestions

My wife loved fried rice with veggies and chicken when she was pregnant (feel free to omit the chicken if that is too "meaty", of course). She was very sensitive to food but this hit the spot for her.

Jul 29, 2008
hondo77 in Home Cooking

Homemade ice cream recipes?

I haven't gone wrong using Alton Brown's 9-8-3-2-1 recipe as a base: http://www.foodnetwork.com/food/recip...

Jun 17, 2008
hondo77 in Home Cooking

Foodie trying to get my toddler interested in vegetables...need help!

My son is a bit fussy with foods but if you put his favorite salad dressing on it, he will eat it. Salad, veggies, tacos. It helps that he likes vegetables but he LOVES them with his salad dressing.

Jun 16, 2008
hondo77 in Home Cooking

Tomato Puree v. Sauce

Why do want to substitute for puree?

Jun 07, 2008
hondo77 in Home Cooking

Flipping pancakes

Seconded.

Jun 05, 2008
hondo77 in Home Cooking

Weekly menus

First, everything starts at the farmers' market on Saturday morning. I come back from that and list out dishes that naturally spring from what I've bought (e.g. basil -> pesto) and then list the rest of what I've bought. I make the menu based off those ingredients/dishes, the usual factors (e.g. longer-cooking dishes on the weekend, requests from the family, etc.), and dishes with leftover potential earlier in the week so I can eat them at work during the week or use them in other dishes. Once the menu is set I make my grocery list and head off to the mega-mart.

May 14, 2008
hondo77 in Home Cooking

Homemade Pizza

When I get home from work, turn the oven on all the way up.

Take the shortening and butter out of the fridge.

Start cooking the Italian sausage. After a bit, put some onions in and cook them together. When the sausage is cooked, pour in a can of diced tomatoes and let that simmer.

As for the dough, I make a biscuit-y dough with cornmeal, flour, and buttermilk. When it's mixed up and laid out in the pan, pop that in the oven for about five minutes.

Now's a good time to shred the mozzarella (for pizza I don't use the fresh stuff--I find the mega-mart mozzarella works best).

Take the crust out of the oven. Put the sausage/tomato "sauce" onto the crust. Next go the black oilves. Next goes the pepperoni. Then the mozzarella. Then I top with a bit of grated parmesan.

Back in the oven for another five minutes or so (I consider it done when the cheese just starts to brown). There you go, pizza in just under an hour. It's not a classic pizza but it is my very own :-). Yummy, too.

May 12, 2008
hondo77 in Home Cooking

Calling All Frittata Combo's

I second baking frittatas. Don't have to worry about it burning.

As for favorite combos, breakfast sausage, onions, spinach, potatoes, and feta is a good standby for us. When it's time to make a frittata, though, I usually open up the fridge and see what leftovers I have and go from there (dollops of leftover mashed potato work great).

May 05, 2008
hondo77 in Home Cooking

Tips for making good gravy.

That's what I do for my fried chicken gravy except I use milk instead of stock. Other gravies get stock but this one gets milk.

May 05, 2008
hondo77 in Home Cooking

4 Pounds of Strawberries, now what?

Strawberry ice cream. Mmmm.

May 05, 2008
hondo77 in Home Cooking

Best Chicken/Buffalo Wings "Sauce"

May 01, 2008
hondo77 in Home Cooking

Storing excess food and ingredients

I work during the day and am the family cook when I get home. This means that I'm kinda busy so I plan our menu for the coming week on the weekend. One thing I have been doing is leftover planning. Not just "Ooh, that meatloaf and mashed potatoes with gravy is going to be great for lunch," but things like "If we have meatloaf on Sunday, I can use the leftover to make chili on Thursday." As a result I have a lot less stuff going bad in the fridge. Something to consider.

Apr 28, 2008
hondo77 in Not About Food

What to do with too many cans of refried beans?

Burritos.

Okay, it's not "great" but I really like burritos.

Apr 23, 2008
hondo77 in Home Cooking

Unusual or Funky Ice Cream Flavours

I make persimmon ice cream in the winter. I'll have to add banana to one of the batches later this year. Thanks!

Apr 15, 2008
hondo77 in Home Cooking

cooks illustrated

Yes! I did that a couple of months ago and it was great! I'm not a big SB fan but I loved it in the ice cream (raspberry/chocolate chunk, as I recall).

Apr 15, 2008
hondo77 in Home Cooking

Perfect mashed potatoes

I use some of my leftover cloves from 40 Cloves of Garlic Chicken but, yes, adding roasted garlic to mashed potatoes is oh so yummy.

FWIW, I also add butter, olive oil and cream to my mashed potatoes. No crumblies.

Apr 11, 2008
hondo77 in Home Cooking

Recipes You've Never Heard of Outside Your Family

American Chop Suey is officially a tradition in my family. I had it when I was a kid and it's now my son's favorite dinner.

Apr 09, 2008
hondo77 in Home Cooking

What else to do with overripe bananas?

Ice cream. With chocolate chips/chunks.

Apr 05, 2008
hondo77 in Home Cooking

Split Pea Conundrum

Nope, I'm using dried peas. They don't stand a chance against my mighty crock pot :-).

Apr 03, 2008
hondo77 in Home Cooking

Your BEST vanilla ice cream recipe

I've been using Alton Brown's "9,8,3,2,1" recipe he used on his "Churn, Baby, Churn 2" episode. It's actually a great starting-off point for all kinds of ice cream.

http://www.foodnetwork.com/food/recip...

Apr 03, 2008
hondo77 in Home Cooking

Split Pea Conundrum

I make my split pea soup in a crock pot. Pop the ingredients in in the morning, mushy peas in the evening when I come home. Every time.

Apr 03, 2008
hondo77 in Home Cooking

Artichokes the proper way to make them?

Let us know if you do :-).

When used to grow artichokes, the choke was very soft in the early-season artichokes and we could eat the choke. As the summer went along, the chokes became drier and drier, meaning we couldn't eat them anymore.

Then there are the baby artichokes, where you can eat almost the whole thing.

Mar 30, 2008
hondo77 in Home Cooking