cowgirlthunder's Profile

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Mirin vs. Mijiu?

This is the information I've found, from wikipedia:

"Mijiu - a clear, sweet Chinese rice wine/liqueur made from fermented glutinous rice, drunk as a beverage, used in cooking, or served as a dessert called jiuniang or laozao in southern China. Can be considered a category of huangjiu"

So, is mijiu a type of shao xing wine?

Oct 31, 2009
cowgirlthunder in Wine

Mirin vs. Mijiu?

How similar is mijiu (Chinese rice wine) to mirin (Japanese rice wine)? Do they taste very similar? Are they interchangeable, for cooking purposes?

Thank you!

Oct 25, 2009
cowgirlthunder in Wine

Scrambled Eggs and Salt?

Thank you very much, chef chicklet.

I usually salt my eggs after cooking, but honestly...;) It's because I sometimes forget to do it during!

I'm not even sure if the salt is a big enough factor to affect the texture noticeably. That's what I'm trying to determine here. I think the biggest factor is the heat level and the time you take to cook the eggs. I think that the salt factor may just be a matter of taste, rather than a large difference in texture.

Feb 11, 2009
cowgirlthunder in Home Cooking

Scrambled Eggs and Salt?

But WHY? I don't understand the science behind it myself and until I understand it, I'll continue to question it. I don't see why the theory that Bryn provided is any better or worse than the Cook's Illustrated theory. Which is correct? I don't think there's a winner or a loser here, BobB. I just want an answer, with decent factual evidence to back it up. :)

Feb 11, 2009
cowgirlthunder in Home Cooking

Scrambled Eggs and Salt?

Thank you, Bryn!

Feb 09, 2009
cowgirlthunder in Home Cooking

Scrambled Eggs and Salt?

I agree with BobB...That's kind of crazy, really. Salt brings out a lot of flavor in much of our cooking. Just salting atop the food has a different effect than using it during cooking. I use a bit of salt, but I'm careful not to overdo it. People can always add more to their own plates if they so choose.

Feb 09, 2009
cowgirlthunder in Home Cooking

Scrambled Eggs and Salt?

How exactly does it affect the texture, in your opinion? :)

Feb 09, 2009
cowgirlthunder in Home Cooking

A third milk thread: why in the world do people buy skim or low-fat milk?

I drink it because it's what my mother bought for us kids back in the day. It's what I was raised on and I'm not sure how I feel about drinking full milk. It's so thick! Skim milk is what I'm used to and I'll probably be sticking with it...Although I don't mind 2% so much. :)

Feb 09, 2009
cowgirlthunder in General Topics

Best Chinese Restaurants

Not actually in the city, but in the suburbs (Schaumburg, I believe) is Yu's Mandarin. It used to be a really adorable little hole in the wall, but has since become popular and moved to a larger location, where it lost the wonderful, personal service.

You'll have to make a reservation because the wait is ungodly and their service has definitely dwindled since their expansion, BUT...

It is hands down the best Chinese food I have ever had. And I'm a Chinese food fiend ;) It's worth the wait.

Feb 09, 2009
cowgirlthunder in Chicago Area

What's Good in Dayton, Ohio?

I've only been there once, but I'd suggest Hoggy's, a barbecue joint :) It was very homey, DELICIOUS food, and great service.

Feb 09, 2009
cowgirlthunder in Great Lakes

Scrambled Eggs and Salt?

I would love to test it myself, but I currently live in a dorm room without a kitchen. :) This website and others are the only way I'm surviving without having withdrawal from being unable to cook! Thanks for your response, paulj!

Feb 08, 2009
cowgirlthunder in Home Cooking

Scrambled Eggs and Salt?

Yikes! Ham is pretty darned salty, lol!

I've also heard people say that if you use cheese in your eggs, you have no need for salt at all. The cheese is salty/flavorful enough ;)

Feb 08, 2009
cowgirlthunder in Home Cooking

Scrambled Eggs and Salt?

This is pretty much where I'm at right now too. I salt them before or during cooking because that's what I've always done, but I might be swayed if I find some evidence of a real difference ;)

Feb 08, 2009
cowgirlthunder in Home Cooking

Scrambled Eggs and Salt?

Thank you :) Very informative answer, todao! Much appreciated!

Feb 08, 2009
cowgirlthunder in Home Cooking

Scrambled Eggs and Salt?

lol! Funny, but irrelevent, being that I'm asking about eggs *with* salt, not eggs without salt.

Feb 08, 2009
cowgirlthunder in Home Cooking

Scrambled Eggs and Salt?

I know there have been a TON of threads about the "perfect" scrambled eggs, be they light and fluffy or creamy and delicious...However, I've only found a smattering of answers to my question, within those threads, so I figured I'd post it and see what happens.

My question is this...What affect does salt have on scrambled eggs? What difference does it make if you salt them when they're just cracked into the bowl, while they're on the stove, or once they're cooked and on the plate?

I haven't been able to find any definitive answers on the boards or by Googling, so...What do you think? Which do you do? Salt before, during, or after cooking?

Feb 08, 2009
cowgirlthunder in Home Cooking

Side Dishes for Romaine-wrapped Cod?

Thanks to both of you! I really like the idea of the roast potatoes as well as the rice with golden raisins...My first thought was actually a pilaf with raisins and pine nuts to accompany the fish, so it's interesting that you mentioned that, alkapal!

Apr 12, 2008
cowgirlthunder in Home Cooking

Side Dishes for Romaine-wrapped Cod?

Hey, all. I'm planning on making this dish from Mark Bittman for a dinner date with a prospective boyfriend at my place.

http://www.nytimes.com/2008/04/09/din...

It's cod wrapped in romaine lettuce and then poached in white wine and butter. Can you make any suggestions for side dishes to go with the fish? Any suggestions would be very much appreciated!

Apr 11, 2008
cowgirlthunder in Home Cooking

Restaurant Supply Store?

Whoops! Thank you!

Mar 20, 2008
cowgirlthunder in Chicago Area

Restaurant Supply Store?

lol, I'm answering my own question, but...I just found one that has some potential :) Just fifteen minutes from my house! So, I'll be checking it out tomorrow and will post here to let you all know how it went!

http://www.gibbsandassoc.com/

Mar 20, 2008
cowgirlthunder in Chicago Area

How Do You Organize Your Recipes?

Thanks to everyone who posted. :)

Mar 20, 2008
cowgirlthunder in Not About Food

Restaurant Supply Store?

Hey, guys.

I'm looking for a good (read: well-stocked and inexpensive) restaurant supply store. I'm moving out of my parents house and into an apartment, so I need to stock up on high quality cookware at a good price.

Any suggestions? I live in the Northwest Suburbs right now and will be living in the Avondale/Belmont-Cragin area in a couple months.

Mar 20, 2008
cowgirlthunder in Chicago Area

Tuna and Corn Salad?

Flaco, thank you so much! That's so very helpful! Thank your suegra for me if you can, please? I spent time in Sevilla when I was in Spain :) Beautiful please. She's so lucky to have grown up there!

Thank you again for the information! That's just what I was looking for!

Mar 18, 2008
cowgirlthunder in Spain/Portugal

How Do You Organize Your Recipes?

I have a recipe binder, but it's positively overflowing with newspaper and magazine clippings, handwritten family recipes, and internet print-outs. I'm thinking about switching to a filing system. How do you organize your recipes? Binder? Index cards? File folders? What categories do you use to separate your recipes? Do you keep the recipes you've already tried separate from the recipes you haven't cooked yet, but would like to try?

Thank you!

Mar 18, 2008
cowgirlthunder in Not About Food

Avondale/Belmont Cragin Area?

Oh no, kstaigs! I'm SO sad to hear about the Hungarian place closing! I'm 1/4 Hungarian and have had very few chances to try traditional Hungarian food...Do you have any other local Hungarian recommendations?

Sol De Mexico sounds good! I absolutely love Mexican food! Thanks, kstaigs and gordeaux!

Mar 17, 2008
cowgirlthunder in Chicago Area

Tuna and Corn Salad?

Thanks for the info, Harters! :)

Mar 17, 2008
cowgirlthunder in Spain/Portugal

"Good Eats" Omelet Question?

Today, I was watchin the Food Network's Alton Brown's "Good Eats". It was the episode on omelets. Alton said you should warm the eggs in warm water for five minutes before cracking them open and cooking them up. Why is that? What are the benefits of warming the eggs before you cook your omelet? How do *you* make an omelet? Any other tips?

Mar 17, 2008
cowgirlthunder in Home Cooking

Avondale/Belmont Cragin Area?

Thank you so much! :) I'm vaguely familiar with the area since both of my grandmother's live around there, but...they're not much into the getting out and about business!

This has been very, very helpful and I'll definitely be referencing your list when it comes time for me to start exploring!

Feb 29, 2008
cowgirlthunder in Chicago Area

Avondale/Belmont Cragin Area?

Thank you! I've heard of Kuma's and plan on visiting there when I get the chance :) Any menu recommendations?

You were very, very helpful. Thank you so much. The list of various restaurants with different cuisines is exactly the kind of thing I was looking for! Mirabel is now on my list of places to check out! Love German food!

Feb 27, 2008
cowgirlthunder in Chicago Area

Tuna and Corn Salad?

I spent a couple weeks in the Summer of 2006 living with a family in Granada, Spain. A few times, with dinner and lunch, we had a simple salad made with cold corn and tuna...Does anyone know a recipe for it, what it might be called, or if the dish is actually traditional or common in Spanish households at all? My house mother served it to us quite a few times and I've been craving it!

Thank you in advance!

Feb 27, 2008
cowgirlthunder in Spain/Portugal