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Travelers: what unique ingredient should I buy as a souvenir and what recipe should I make with it?

I bring back peri-peri chile pepper when we travel to South Africa. It is a unique flavor

Mar 10, 2015
ldkelley in General Topics

No cheap corned beef this year?

Publix has them on sale in Florida this week for $5/lb, "save $2/lb" which is still pretty high.

Mar 10, 2015
ldkelley in General Topics

Kitchen habits you stopped after you realized they were questionable

Do we have the same husband?

Mar 04, 2015
ldkelley in General Topics

What's for Dinner #351: the Wishing & Hoping Edition [through Mar 2, 2015]

Wow, I hadn't heard of either of these, and I thought I was fairly plugged into Broward's food scene.

Yes, I'd love to get the Greek place as well.

Thank you!

Mar 02, 2015
ldkelley in Home Cooking

What's for Dinner #351: the Wishing & Hoping Edition [through Mar 2, 2015]

Can I ask what markets these are? I am familiar with Ralph's International Market but I am wondering if that is where you are going. I am also in Broward. Thanks!

Mar 01, 2015
ldkelley in Home Cooking

Ultra-fresh scallops...sear, or specialize?

If you thoroughly pat them dry you can easily caramelize them with a torch.

Aug 04, 2014
ldkelley in Home Cooking

Sushi- Central Broward

If you are willing to go a bit further west, Sushi Sogo on Stirling and Palm is excellent.

Ultra-fresh scallops...sear, or specialize?

I have always be a "sear only" person for scallops but as we have been experimenting with sous vide, I have found that our scallops have never been better.

I would sous vide them with a pinch of salt and a pat of unsalted butter. I occasionally add a pinch of fresh lemon zest if I have a lemon handy. 130F for 45 mins.

Drain (if you want to make a quick pan sauce, drain into a skillet), and then sear in a very hot pan for 90 seconds per side. They will be crispy on the outside, mildly flavored with butter and rare in the middle.

Jul 30, 2014
ldkelley in Home Cooking

Freezing food in little cubes

Other than other items that were already mentioned:

Chilies in Adobo (I blend the entire can and freeze the result)

Sep 04, 2013
ldkelley in Home Cooking

Recs near Paddock Park, Fort Worth

Hello Texas hounds,

We will be visiting Fort Worth next week and have only recently found out that dinner will be self service for the week. This is good news for us because it allows us to find some chowish meals in generous walking distance of our hotel. We are staying near Paddock Park, near the end of 287 and we won't have a car.

There is a lot of great information on this board but without a vehicle we are focused in the immediate area. We are open to any recommendations you may have for us. From pricey to hole in the wall.



Jun 25, 2013
ldkelley in Dallas - Fort Worth

Parsley-Sage-Rosemary & Thyme

I got one of these in the original KickStarter and it is pretty useful:


Apr 13, 2013
ldkelley in Home Cooking

Room 11?

I wanted to bump this old thread in case some locals have missed this gem. We visited DC last week and we stayed around the corner from Room 11 and really loved it.

We only had a few snacks there for food, but the breakfast pastries were wonderful and we also stopped in several nights for one of their old fashioned drinks. I particularly liked the "3234" on the bitters menu. The warm Glogg was also very welcome to us Southerners.

Great little place!

How far in advance can I cook, beef stew, scotch eggs and baked potato soup?

That was me. I made them three days in advance and reheated them. I made 60 and we had no problems. The Egg board says eggs can be boiled and peeled up to a week in advance if the water they are covered in is changed daily, so I figured cooked and encased in cooked sausage wasn't any worse.

We also did a test run where I made some and waited 3 days and then we ate them before the party, just to be sure we were okay with it. :)

Mar 06, 2013
ldkelley in Home Cooking

Blarney Blow Out Weekend. I need some Scotch Eggs advice.

I found them at Whole Foods, they were not cheap, $7 per 2 dozen package.

I used a straight pin to poke a hole in the bottom of the quail eggs, boiled for 3 and a half mins and then put them in ice water. (4 mins are fully hard cooked, these are a bit soft, but they will be cooked twice more so I slightly undercooked them.)

I lightly crushed the shells with my muddler and let them sit in the water for a few mins so the shells would loosen.Then I peeled them all (which took forever). I started with 3 1/2 dozen and there were a few bad ones and I destroyed a few but ended up with about 60 good ones.

I used bulk pork and Penzey's Breakfast sausage seasoning with a some extra cayenne and tarragon, but you can use any bulk breakfast sausage here.

You can just grab a lump of sausage, poke a hole in it and wrap the sausage around it. I wanted it fairly even in thickness so I patted a bunch of sausage out on a large board and then rolled it with a rolling pin to about 1/4" thick and cut it with a pizza slicer. It worked perfectly but I am not sure it would be worth doing for 2 dozen.

I then rolled the sausage covered eggs in seasoned bread crumbs (I bought plain and used a little more of the sausage seasoning in it).

I fried them four about 4 mins each after some trial and error. I wanted them to be done but super brown because I knew I was going to re-heat them.

I had some blowouts, where the meal shell separated and you could see the egg. We ate those as testers. :)

I reheated them on a cookie sheet with a wire rack for 20 mins at 350 until they were nice and brown and hot. I used a large deviled egg tray to serve them in a huge pile.

They went over very well.

I've attached a picture of the table so you can see relative size.

Good luck!

Mar 01, 2013
ldkelley in Home Cooking

Blarney Blow Out Weekend. I need some Scotch Eggs advice.

A few weeks ago I had a party where I made 60 mini scotch eggs with quail eggs. I fried them in my fryer about 3 days ahead, refrigerated and then day of I put them on a rack on a cookie sheet in a 400 degree oven to get hot and crispy again.

They went fast! Each one ended up the size and (looked deceptively like) a falafel.

Mar 01, 2013
ldkelley in Home Cooking


The folks from Tasters also have a lunch spot called MEAT which has great beer selection and good casual food.

I received a Kitchen-Aid meat grinder attachment for Christmas

No real comments on sausage recipes, but I wanted to say I have the grinding attachments and don't have any problem with them. Have fun!

Dec 27, 2012
ldkelley in Home Cooking

Hurricane Sandy Food

The only thing this Flordian recommends that I did not see on this thread already was an old school non battery operated telephone. We did not have a landlines for 4 weeks after Wilma and cellphones were unable reliable for a couple of weeks.

Oct 28, 2012
ldkelley in Home Cooking

questions on making my hot sauce last?

I don't suppose you would share a recipe? It sounds lovely... and I have access to all of your ingredients (depending on "Seasonings").

Sep 13, 2012
ldkelley in Home Cooking

Breville Mini Pie Maker question

I have one of these and I have baked and frozen the pies before. They reheated quite well - a few mins in the microwave to thaw and a few in the toaster oven to get crisp again. The thing is with these is that you get out what you put in. Good pie dough and good ingredients make a huge difference.

Aug 07, 2012
ldkelley in Home Cooking

Summer Oatmeal (cold)

I am glad to see people are enjoying it! We are still chowing away on it, switching out with regular style steel cut oats for breakfast.

We recently tried vanilla yogurt but I found it too sweet with the dried fruit.

May 17, 2012
ldkelley in Home Cooking

A raw broccoli dish has changed my life. Broccoli ceviche, if you will.

I make this all the time for bbqs. I double the garlic and use 1/3 of the oil. People rave about it and it always gets eaten. You can add strips of red pepper or add dried cranberries to change it up occasionally. :)

May 17, 2012
ldkelley in Home Cooking

Magical Peruvian Green Sauce "Huacatay" Recipe

Since there seem to be several Peurvian's on this thread I am going to ask something else - i apologize for the hijack.

I love Tiradito de Ají Amarillo and I would love an authentic recipe for the Aji Amarillo sauce. I have access to Peruvian ingredients.


May 17, 2012
ldkelley in Home Cooking

Fort Lauderdale - 1 person business trip...Cuban?

There are a lot of options. What part of town will you be in?

My favorite is La Carreta but that isn't going to be terribly close for you, most likely.

301 North University Dr
Pembroke Pines, FL

Happy accident - keeping salad greens fresh

I have had good luck with the large round Tupperware fridgesmart bowl. I don't have much "real" tupperware because of the cost, but this was worth it for us. The greens last until we want them.

May 17, 2012
ldkelley in General Topics

celery recipes

When I get too much celery from my CSA (which is every time I get celery, really) I cut it into 3 inch lengths and put it in the dehydrator for a few days until leathery. Then, when i want it for soup, I just reach into a ziplock and pull out what I need.

Apr 29, 2012
ldkelley in Home Cooking

Summer Oatmeal (cold)

I did a search and I didn't see anything like this on Chowhound so I thought I would share. We just came back from vacation, and one of the places we stayed served "Summer Oatmeal" for breakfast. It was a cold oatmeal and was really very good. We have been making it since we got home and love it.

1/3 Rolled Oats (not steel cut, not minute)
1/3 Yogurt*'
1/3 Milk

Mix and refrigerate overnight or longer.

We find 1/3 cup of each is a good breakfast serving. But you can make a cup of each and have several days worth and it still tastes fine when you eat it later. I also add some chia and flax in when I mix it, a pinch of salt and a bit of honey or brown sugar. We eat it with chopped nuts and fruit mixed in but I add that at the table.

*Don't use Greek Yogurt. It comes out with the consistency of spackle.You have to add a lot more milk. :)


Apr 28, 2012
ldkelley in Home Cooking

What 20 dishes should I know how to make without a recipe?

My list will probably venn diagram others, but here are my thoughts:

Roast chicken (as mentioned)
Roast Pork
Chicken stock
Grilled fish
Grilled steak
Soft cooked eggs
Tomato sauce
Bean soup
Short Ribs/Oxtail
Apple Pie
Gravy from roasted meat

Apr 28, 2012
ldkelley in Home Cooking

Texas De Brazil or Chima??

I much prefer Area Code 55 in Aventura. It is less expensive than Chima, but has higher quality than Texas de Brazil.

I've seen kids in there several times.


Area Code 55
Biscayne Blvd, North Miami Beach, FL 33160

your best chicken stock recipe

I have two basic types of stock (big/slow and small/ quick):

For a large batch, which I will usually pressure can and get 12 quarts or so, I use a combination of raw and roasted chicken bones, feet if I can find them, onion, celery, carrot, some peppercorns and sometimes parsley or a bay leaf, depending on mood. I will put the bones in a 20 quart stockpot, cover with cold water, bring to a simmer on the stove top, skim any foam, and once the foam subsides, I put the entire pot with a lid on it in a 200 degree oven for 24 hours. Cool, remove fat, filter, bring back to a boil and then pressure can.

For a small batch of two quarts or so, I will use my electric pressure cooker. Same ingredients (just much less, of course) in the cooker on high pressure for 90 mins with natural pressure release. Cool, remove fat, filter and pour in to quart containers or ice cube trays and freeze. This almost always gives me a perfect gelled stock.

Good luck!

Dec 30, 2011
ldkelley in Home Cooking