kbjesq's Profile

Title Last Reply

What are you baking these days? April 2013 edition... [old]

Apparently this is a popular recipe that was developed in the late 1960's - although the concept was news to me. Just dump everything in the blender and a pie gets poured out? I had never heard of such a thing. But the proof was in the pie, and it was fabulous! I hope it works for you, too.

Here is more info and recipes: http://www.foodtimeline.org/foodpies....

Apr 25, 2013
kbjesq in Home Cooking

What are you baking these days? April 2013 edition... [old]

The craving for sweets was there but I had no time today at all . . .

So I made the famous "magic crust" vanilla custard pie recipe (mix all ingredients in a blender, including crust ingredients). That pie was in the oven in 5 minutes, no kidding. 40 minutes later it was done. I used whole Mexican vanilla bean, Penzey's numeg, etc. and it was delicious. Next I will make the same recipe but with coconut. And that will be soon because this one won't last long! :-)

Apr 24, 2013
kbjesq in Home Cooking
1

Dip ideas for vegetable tray other than ranch?

The peanut sauce for Gado-Gado is wonderful for all sorts of vegetables. Easy, delicious, keeps well in the fridge. http://rasamalaysia.com/gado-gado-rec...

Apr 23, 2013
kbjesq in Home Cooking
1

What are you baking these days? April 2013 edition... [old]

I've still got a craving for sweets but I'm feeling very lazy today so I'll make fast and easy "food processor cookies" (see here for an example - honestly the dough is ready by the time that the oven heats up! http://cgharris.blogspot.com/2010/11/...).

If that doesn't hit the spot, then I'll make Dorie Greenspan's "Swedish Visiting Cake" - another recipe to save the day when you don't have the time or energy for a big baking project!

Apr 19, 2013
kbjesq in Home Cooking
1

Survery: Do you like Mayonnaise?

Kewpie is a popular mayo from Japan. And with good reason! LOL

http://newyork.grubstreet.com/2012/02...

Apr 18, 2013
kbjesq in General Topics

Survery: Do you like Mayonnaise?

A.

Prefer Kewpie and homemade but will use Duke's or Hellmans if necessary.

Have not tried the mayo pizza but I have some Cuban relatives who insist on putting mayonnaise on top of Arroz con Pollo. Oh, and avocados. I don't quite get either of those combos but it makes them happy.

Apr 18, 2013
kbjesq in General Topics

Comfort and whenever food for vegetarians

I was thinking today that you might find inspiration on some of the bento lunch websites. There are so many! In doing a quick search, I found this description of bento:

"When a person eats a box lunch prepared by a loved one, the preparer's feelings are transmitted through the food. In other words, the bento serves as a vehicle for communication between the maker and the eater. A bento prepared at home is imbued with the love of the eater's family."

You don't need fancy boxes to make bento, I've used tupperware in a pinch. Here are a few ideas if this is something that appeals to you:
http://everydaybento.blogspot.com/
http://justbento.com/category/vegetarian
http://veggiebentolove.wordpress.com/

Apr 18, 2013
kbjesq in Home Cooking

Comfort and whenever food for vegetarians

This kale salad with tahini dressing is spectacular and not only keeps well, I think it gets better the longer that it sit in the fridge. http://chowhound.chow.com/topics/8849...

This recipe includes nutritional yeast in the salad dressing, which is an ingredient that is both comforting and full of B vitamins - so important when you are under stress.

Apr 17, 2013
kbjesq in Home Cooking
1

What are you baking these days? April 2013 edition... [old]

I'm not usually much of a baker other than bread and savory items but I have had a sweet tooth the last few weeks. So far:

1. Chocolate-toffee saltine candy. Only 5 ingredients, 15 minutes and incredibly delicious. Definitely recommend. There are dozens of recipes for this popular treat, and I happened to use this one: http://www.food.com/recipe/chocolate-.... I prefer to cover the top with ground (not chopped) nuts, pressing them into the chocolate while still warm so they hold better.

2. Amaretto cake from "The New Moosewood Cookbook" - this is an old favorite using 2 c. ground almonds, 2 tsp. almond extract AND 1 cup of amaretto. YUM. Makes a very large cake (I put excess batter in mini loaf pans and that also works well) http://www.invinciblemuffin.org/amare...

3. Dark chocolate cake with Kirsch, dried cherries and dark chocolate (70%) mini chunks. The batter was baked in loaf pans, and drenched with Kirsch while warm. I adapted the following recipe from the NYT - http://www.nytimes.com/recipes/3482/C...

4. Banana-walnut bread using the "10 minutes and one bowl" method, adding 1/4 cup cold espresso to the wet ingredients, but otherwise basically as set forth here: http://www.thefreshloaf.com/recipes/b...

5. Lebkuchen – Central European Soft Gingerbread Cookies (not snaps as DH prefers a softer ginger experience LOL) - recipe here: http://honestcooking.com/2012/12/27/l...

6. Triple chocolate cranberry oat cookies (I used dried cherries in place of the cranberries) - +1 for this recipe as well: http://www.epicurious.com/recipes/foo...

7. Oat peanut dog biscuits from King Arthur Flour - these were quite well-received in our house! http://www.kingarthurflour.com/recipe...

Broth/Gelatin as "cooking liquid" for Pressure Cooker?

Mike, I love your videos. Please keep them coming! Also FYI, your congealed broth looks just like the broth that I get using a PC . . . or using my slow cooker overnight (12 hours +/-). I have one of the "newer" slow cookers. As many have commented, the "newer" slow cookers seem to cook at much higher temperatures (even on the low setting) than slow cookers from years ago.

PS Glad to hear that your PC is working fine now.

Feb 03, 2013
kbjesq in Home Cooking

What do I do with 100 grapefruits?

+1

Jan 30, 2013
kbjesq in Home Cooking

What do I do with 100 grapefruits?

I live in Indian River County, FL (GRAPEFRUIT CENTRAL) and I've found some good recipes here:

http://www.floridajuice.com/types-of-...

There are about 200 recipes for grapefruit and/or grapefruit juice on that website. (I have only tried a few, but the recipes that I've tried have turned out well).

Jan 30, 2013
kbjesq in Home Cooking

Is this pressure cooker broken? (Video link of steam escaping) . . .

I also have the Fagor duo but it is several years old. Please try to reset the gasket as suggested (taking special care, and using just a tiny, tiny amount of oil for lubrication) and also be sure that the safety lock is pushed forward. The comment from "unprofessionalchef" reminded me that yes, I have on several occasions forgotten to move the safety lock forward and have had the "escaping steam" problem! Pressure cooking should be easy but for me, sometimes getting the lid affixed properly is a challenge! LOL

Jan 30, 2013
kbjesq in Cookware

Is this pressure cooker broken? (Video link of steam escaping) . . .

I have a nearly identical Fagor PC and have seen this same phenomenon. In my case, it usually happens when I do not have the gasket inserted properly. When this happens, I remove the gasket, coat with a tiny bit of vegetable oil, replace it carefully and everything seems to be fine.

However, it has also happened when there was some bit of gunk causing the air vent/cover lock to stick (apparently my *dishwasher* did not thoroughly rinse the lid and mechanisms after the prior use, allowing some gunk to accumulate). The rod (as shown in your video) did not move in this second instance and lots of steam escaped, which I assume is some kind of safety feature. Again, however, I was able to resolve the problem by removing the lid, cleaning it carefully, and proceeding.

In regard to your situation, is this a new PC? If it is not new, how old is the gasket? It is possible that you need to replace the gasket. I hope this is helpful to you.

Jan 30, 2013
kbjesq in Cookware

Hot Cereals: Can They Be Scrumptious?

Have you tried whole oats? (Sometimes called oat groats). I find the texture more appealing than various forms of steel cut or rolled oats. If you have a rice cooker, put them in the pot the night before and they are ready in the morning (I use porridge setting). Also works well in a slow cooker. They take to seasonings well - either sweet or savory to suit your palate.

Jan 25, 2013
kbjesq in General Topics

Sanity check, please - Cookware use and warranty

I should have hired you to help me with my *defective* Cuisinart 8 qt. stockpot. After many emails back-and-forth, I followed the instructions provided to ship via UPS with tracking number and insurance to an address in NJ. One month later, I received a package on my doorstep returning the defective pot to me! A note was enclosed that said that the condition arose from misuse and was not covered by warranty. I did not do anything to that pot that I have not done to every other stockpot that I've ever owned - including cheap ones! Just put it on the stove and cook with it.

Unfortunately, the department store where I bought the set (Luria's in FL) went out of business. So my only recourse was through Cuisinart. Needless to say, that was the last "Cuisinart" product that I ever purchased. (Not that they care, apparently!)

Jan 16, 2013
kbjesq in Cookware

Are You Snacking on Anything Right Now?

There is insomnia and nibbling going on in my house as well. So far, it has involved roasted garlic hummus, some multigrain lavash crackers, and a few bites of leftover rigatoni. Not done, though! (much earlier tonight I had a frozen Weight Watchers raspberry dark chocolate bar - those things are really good. I'd eat them even if I wasn't on a diet)

Jan 13, 2013
kbjesq in General Topics

Are You Snacking on Anything Right Now?

Mamachef, I'm looking forward to hearing about your snacking in the upcoming days. After what you've been through with the flu, you're entitled to make up for some of those lost snacking opportunities! :)

Jan 13, 2013
kbjesq in General Topics

Infomercial Cookware that Works?

+1 Willownt, I share your curiosity about the lady who is passionate about "triangle shaped foods"! Here she is - I had to look this up and to my surprise, it is indeed the same lady that was on the infomercials of our childhood: http://m.youtube.com/#/watch?v=5FvGah...

Jan 13, 2013
kbjesq in Cookware

Shun Has Begun Free Sharpening Again

Thank you for sharing this information, I've been trying to decide where to send my knives for sharpening and for this reason your post was both timely and helpful!

Jan 12, 2013
kbjesq in Cookware

Toaster oven - looks matter

The Breville Smart Ovens seems to be the most popular. I'm in the market for a new toaster, myself. I looked at Breville Smart Oven which can serve as both toaster and convection oven, but decided it was more than I need. There is also a compact version, but as I understand it, the compact version does not have the convection feature. Not sure if that is important to you. However, there are hundreds and hundreds of 5-star reviews on Amazon that should answer any questions for you. Good luck!

Jan 12, 2013
kbjesq in Cookware

Restaurant Pet Peeve

I decided to order a pizza to go from the IM last night.

Me: "Large pie to go with anchovies please"
Response: "OK that will be $19.68 in 30 minutes".
Me: "You do have anchovies, right?" (they are listed on the menu)
Response: "Uh, hold on . . . Hey, Vinnie, do we have anchovies?" followed by "Oh, sorry, no we don't have anchovies tonight, you want something else?" LOL

I have no defense to the charge that I voluntarily submit myself to this abuse . . . it's just that the food (what is provided) is very tasty and it's convenient to my house. Also, we get a lot of laughs at our house about the craziness of it all . . . reminds me of the Monty Python skit about the Cheese Shop!!!

Jan 06, 2013
kbjesq in Not About Food

Restaurant Pet Peeve

Let's just *say* that the restaurant is called "Italian Delight" . . . well, we locals refer to it as "Italian Misery". As in, "Hey, would you like meet at the Italian Misery for dinner tonight?" Sometimes, you have to laugh instead of get frustrated about stuff like this!! (The food - what they do have - is very, very good)

Jan 04, 2013
kbjesq in Not About Food

Restaurant Pet Peeve

Near my home is a small Italian restaurant owned and run by a very grumpy family (but the food is very good). I thought that I had the problem solved when I decided to order takeout - I'd be able to avoid the sourpuss waitstaff and I wouldn't have to listen to the family yelling at each other (it's an open kitchen). I order my favorite "scungilli fra diavlo" over the phone. (Scungilli is sea snail and here in FL, we expect conch when we order scungilli. And it's not cheap!!!) Giddy with anticipation, I get the order home, open the box and there's nothing in it but pasta and a spicy marinara. I call the restaurant and ask nicely if someone "forgot" to give me the scungilli. The guy on the phone screams at me, "we can't get scungilli anymore, we took $1 off your bill" and then he hangs up!!! The sad thing is that I continue to patronize this restaurant . . . and they still have "scungilli" on the menu. Although now the first thing that I ask when I get there is "do you have scungilli tonight?" And no, they never have it. But they are happy to take my order for it! LOL

Jan 04, 2013
kbjesq in Not About Food

Gluten Free... Overblown, by a lot?

I've thought the same thing for awhile now, so I'll be interested to read the responses to your query! And BTW, the gluten-free bandwagon seems to be global. It's everywhere here in the US and I see it in 3rd world countries (where I volunteer regularly). My volunteerism involves malnutrition clinics, so the presence of such foodstuffs piques my curiosity immensely. PS by using the term "bandwagon," I'm not being critical of those with legitimate requirements to avoid gluten - it's just that lately it seems ubiquitous and I share the OP's curiosity.

Jan 04, 2013
kbjesq in General Topics

Are You Snacking on Anything Right Now?

A whole box of supermarket sushi (eel roll). The nice lady at the market makes them fresh when she sees me approach. I could put that eel sauce on a plate of paper towels and eat it! Also, I'm trying really hard not to open the new, giant container of Planter's Deluxe Mixed Nuts and pick out all of the Brazil nuts. I'm not sure that my willpower will last much longer though.

Jan 04, 2013
kbjesq in General Topics

Homemade Brunch - no egg no meat no gluten?!?

+1 for the tofu scramble suggestion! There are a zillion online recipes but my favorite involves adding brewer's yeast for a unique, appealing flavor and nutritional boost. I've converted many tofu-phobic people to the wonders of tofu via a simple scramble - cheap, easy, and nutritious!

Jan 04, 2013
kbjesq in Home Cooking

Rotisserie chicken from a supermarket recipe

Has anyone figured out how to clean the inside of the Showtime rotisserie oven? I ony used ours a few times, because of the mess! I agree it does perform well.

Dec 31, 2012
kbjesq in Home Cooking

new years eve-mexico city

Dec 11, 2012
kbjesq in Mexico

Are You Snacking on Anything Right Now?

Tonight, some wensleydale cheese, champagne and strawberry flavored, along with water crackers. I was initially appalled at unconventional cheeses that are brought forward at Holiday time, but now I have developed an affection for these seasonal oddities. This cheese in particular was quite flavoursome. Would buy again. Now searching the fridge for a honeycrisp apple to go with some aged Vermont cheddar that I've been saving.

Dec 02, 2012
kbjesq in General Topics