foreverhungry's Profile

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Where to purchase Truffle Cream or Truffle pieces in the cities

I wouldn't trust any any retail source for truffles, white or black. We're just too far removed. If you're serious, contact Great Ciao


They're wholesale only, but if you're willing to pay $200 an ounce (or going price), that's the place that may be able to get it for you.

Macroni n cheese and flavored cream cheese

This is what's great about Chowhound. I learn something new every day.

Oct 17, 2014
foreverhungry in Home Cooking

Macroni n cheese and flavored cream cheese

It seems you are asking about using cream cheese for making a Mac and Cheese. I don't think many (any?) Mac and Cheese recipes use cream cheese. It can be flavored in a ton of ways, without using cream cheese.

Oct 16, 2014
foreverhungry in Home Cooking

Duck for 10 people? Recs needed!

Yes, sorry, my comment wasn't clear. What I meant was, yes, duck confit is fabulous, but does duck confit fit the Thanksgiving mood? I generally equate Thanksgiving with a whole beast, be it turkey, goose, duck. Confit just seems like an odd fit. But hey, maybe it's just my take on it.

Oct 16, 2014
foreverhungry in Home Cooking

Duck for 10 people? Recs needed!

Agree that duck confit is fabulous. Is it Thanksgiving?

Oct 15, 2014
foreverhungry in Home Cooking

Duck for 10 people? Recs needed!

Your best bet is to roast whole ducks. Messing around with duck breasts for 10 people will be a hassle. I've roasted many a whole duck, and while the breast does not come out rare, it is nonetheless a great finished product.

Recipes for roasting a whole duck are all over the place, some claiming a 4 hour cook time at 300F (?!?!), some

I've generally followed the hot oven method, like these:



One lowers the oven temp after 15 minutes, the other does not. Don't think it makes a whole lot of difference. Total time is about 2:15 to 2:45 for a 5-6 lb duck, around 22-24 minutes per pound.

A key is to lightly score the skin all over the duck to allow the fat to run off, which can later be used.

One struggle for you might be that you'll need about 3 ducks: a 5-6 pound duck typically serves about 4 people, so 2 ducks might be a bit on the slim side. 3 would be a safe bet, but cooking 3 ducks at once might be an oven challenge.

Duck takes very well to citrus, especially orange, flavors, which works great with Thanksgiving theme - an orange glaze applied later through the cooking process, and orange juice and zest themed sauce with the pan drippings, would be great, and solid recipes for those abound. Since the meat is usually room temp by the time it's served at Thanksgiving, you could roast your ducks in the morning, keep them tented, roast your vegetables in the collected duck fat, then pop the ducks back in a 180 oven for 15-20 minutes before carving, and put the carved duck meat on a warm serving platter.

Good luck!

Oct 15, 2014
foreverhungry in Home Cooking

help me create a simple rustic dinner menu

Agreed with sedimental below (or above?) except that I use a wooden skewer through the mandolined potato slices, about 1/4 inch apart. Balance the skewers on 2 microwave mugs. Let's you do way more chips at once, and promotes more even "browning" on both sides. Also, I season after skewering, after spray oil, before baking - seasoning stays on better if done before nuking.

Also, a fall themed ice cream is sweet potato ice cream with pecans and caramel. I think it was a David Lebovitz recipe. It was excellent.

Combining both themes, sweet potato ice cream with a couple of sweet potato microwave chips on the side, chips sprinkled with a chili powder, might be nice for a salty-sweet-crunchy-soft effect.

Oct 13, 2014
foreverhungry in Home Cooking

how long does stock keep in the frig?

Perhaps a matter of semantics, but alanbarnes was correct - pathogens (such as bacteria) don't release pathogens. They may release toxins, but a toxin is different than a pathogen.

Oct 09, 2014
foreverhungry in Home Cooking

Heavy Table's Out of Towner's Guide.

Whoops, thanks for that correction. Yes, Mojo, not Cheeky.

Agreed, Mojo Monkey serves the trendy kind of doughnut, but they pull it off much better than Glam Dolls.

I've never been to Puffy Cream, need to give it a try...

Heavy Table's Out of Towner's Guide.

It sounds like what jfood is describing at Broders is the Pasta Bar, not the deli. The deli doesn't have a u shaped counter.

Heavy Table's Out of Towner's Guide.

I've always had good experiences at Broder's - both the pasta bar and the deli. The porchetta sandwiches at their new Terzo are particularly excellent.

I agree with most of your adds - Bar La Grassa and Travail in particular.

I disagree with Lola, though I understand its inclusion on a "tourist's guide to eating in MSP", much like including Glam Dolls instead of better doughnuts, but not as flashy. We take visiting friends and family to Lola, but don't go there otherwise. Like Glam Dolls, I find Lola to be gimmicky. Their pizza is fine, but just that, not excellent. Black Sheep and Punch are much better IMO.

Heavy Table's Out of Towner's Guide.

Cheeky Monkey on W. 7th in St. Paul, and SugaRush on University Ave in St. Paul are both leagues better than Glam Dolls. I agree with comments above, Glam Dolls is all show.

For a more old school doughnut experience, Mel-O-Glaze on Minnehaha and 28th Ave is great. Nothing fancy, but stellar traditional style (raised, not sure if they have cake doughnuts) doughnut products.

If you like cake doughnuts, Baker's Wife (down the road from Mel-O-Glaze) gets great reviews, but I'm not a fan.

How long to Poach Eggs in a Toaster Oven

A toaster oven can be used to make great meals. Including breakfast. Poached are doable if you have an electric kettle. Pre-heat the toaster oven, boil water, right sized ramekins, and you're good to go. Or don't poach, use ramekins, and make eggs en cocotte, which is a great alternative because you can make each person's to their oder - meat, cheese, herbs, etc. No need to go out to breakfast.

Sep 03, 2014
foreverhungry in Home Cooking

French Main Dish for Stand Up Gathering

In line with beef Bourguignon and cassoulet (I'm assuming you're living in a colder climate) would be a pot au feu.

If you can get great quality chicken, volaille a la crème can show off good poultry.

Maybe not what you're looking for, but a tartiflette makes for a nice meal also, and is very different than the typical national variations on stews.

Sep 03, 2014
foreverhungry in Home Cooking

Pulled Pork: Slow cook and then grill or vice versa?

Some (or many) may disagree with this sentiment, but I believe that "pulled pork" is pork that's cooked slowly, in a dry environment (e.g. not a slow cooker), with smoke, at a low temperature. Pulled pork has three elements - low temperature and long cook time until the pork reaches a high temperature (190 - 200 F), smoke, and bark. Pork (or beef or chicken) cooked in a slow cooker and then shredded is just that, shredded meat. Similarly, I wouldn't call chicken roasted in an oven and then served with BBQ sauce barbeque chicken.

Again, I'm sure many will disagree. Dishes with specific names have specific methods and ingredients. Calling pork cooked in a crock pot pulled pork starts to dilute what true pulled pork is, until the term loses its meaning.

Aug 28, 2014
foreverhungry in Home Cooking

ISO Middle Eastern Meatball Recipies

Claudia Roden has some great Middle Eastern meatball recipes that I've had good luck with.





Suzie's Kitchen in Rosemount is pretty solid.


Not sure they'll be hefting porchetta sandwiches in the winter, my impression is that it was seasonal. Maybe not.

Broders has a good quality empire. The wait for the Pasta Bar can be a brute, and I'm not about a wait, but they have great pasta. Personally, I prefer making a reservation at Bar La Grassa, the pasta is as good if not better. But we've gone to Broders Pasta Bar, with little wait, and have had very good meals. Timing and patience dictates there.

That said, Cucina is underrated. That's our main take-out pizza, coming from the other side of Lake Nokomis. Solide salads. Excellent sandwiches. Fantastic stop for a lunch if you're in the neighborhood, even if I was in the 50th and France hood, I'd consider lunch at Broders Cucina, though a travel.

I just realized I need a pressure cooker for canning tomatoes

Excellent, thank you very much for the info. I'm now looking into a pressure canner, if not this year then for next. Thanks again!

Aug 19, 2014
foreverhungry in Home Cooking

Update to Italian restaurants in Twin Cities

Al Vento in South Minneapolis has solid food, excellent pasta dishes. It's a very nice atmosphere inside, what it sounds you are looking for. I haven't been to Luci or Luci Ancora the ChanchesR mentioned for a few years because I thought their quality was going down.

Pazzaluna is good food, but a little bigger and louder inside, not a cozy atmosphere.

I Nonni is top notch - excellent Northern Italian, service is fantastic. Also, Butcher Block in NE MPLS is a smaller, cozy space, excellent food, it flies under the radar IMO.

Bar La Grassa is geat (best pasta dishes in the area), but it is more of a party atmosphere, and it can be difficult to be heard. The opposite of intimate.

Broders Pasta Bar is also very good, but I haven't eaten there in a while. A new addition is Broder's owned Terzo Wine Bar. I haven't eaten there (though I did have their porchetta sandwiches from their window, which were excellent). The menu doesn't scream "classic Italian", but, like Broder's itself, looks to be inventive and well thought out. Everything that Broders does is well executed, so if something "non-classic" might inspire you, and you enjoy wine, Terzo might be a good match.


Wife, daughter, and I had the (wife) Rapini, (daughter) Truffle Mushroom, and (I) Calabrian. We all sampled each others. The Calabrian was excellent - great spice and heat, not too hot (could have been spicier for me, but minor quibble), well balanced with the sweetness of currants (though they looked and tasted more like craisens...these items were much, much sweeter than currants typically are, were larger, and kinda wrinkled...hmmmm). The rapini (the few bites I had) was solid - classic pork/rapini combination, the bitterness and bite of the rapini was perfect for the fat of the pork. The Truffled Mushroom was somewhat of a revelation - I usually don't like "truffled" anything, either because it's artificial flavoring, or it just doesn't work. This was fantastic. When my wife asked which was my favorite, I couldn't answer, I'd order any of those three and be very happy.

The pork - great combination of various parts - looked like loin, shoulder, maybe belly. You could see the leaner pieces, the fattier, deeper flavored chunks, and some with nice crisp. Great balance on the pork, with both crisp and tender.

The bread - fantastic. Not sure where they get their buns (I need to call the manager to ask), but these were square-ish, nicely crisp on the exterior, bready in the interior, and held the juicy sandwiches very well, keeping the exterior crispness all the way to the end. Maybe one of the best sandwich breads I've had that can hold up to such as juicy filling, and actually add both flavor and texture to the whole product.

We also had the chips, which I thought were great. Thick cut, good salt, not greasy at all. I'd eat these all day, though they might not be for everyone. I wouldn't say a classic chip, but great potato flavor, thick, firm, well cooked.

Only negative is that the sandwiches are served out of their parking lot. It's really meant for takeout. When we went, it was pretty hot, and while we waited it was baking on the black lot. We ate around the corner on benches in front of Terzo and the bookstore, but there are only 3 benches. Depending on how long your take-out journey is, the buns might start to soak thru, which would be too bad. The lot kinda faces the south, so during their serving hours it's likely full sun. Some shading would enhance the experience. Again, minor quibble, if it's cool and you can eat the great sandwiches as soon as you get them.

Overall, excellent sandwiches, great addition to MSP, easily in my top 5 now.

Your Favorite Bakery

For doughnuts, Mel-O-Glaze or Mojo Monkey
For pastries, Patisserie 46
For bread, Rustica or Patrick's, though Turtle Bread on Chicago has some very good breads
For croissants, Patrick's or Trung Nam

Turtle Bread also has very good other odds and ends, such as an excellent Mexican brownie, very good cookies, and very good pie.

Lastly, I've also had some very good products at Chez Arnaud on Grand Ave in STP, their pain au chocolate was excellent.

I just realized I need a pressure cooker for canning tomatoes

The Cuisinart EPC 1200PC, which I believe is actually the same as the CPC 600 - different model # sold in different stores, but same product. At least that's what I understand.

Minneapolis = 830 ft (264 m).

I'm all for more information, even if it's going down a dangerous road, I'm looking at it as gaining knowledge! Thanks!

Aug 12, 2014
foreverhungry in Home Cooking

I just realized I need a pressure cooker for canning tomatoes

And through this discussion, I just realized that I can't use my new Cuisinart Electric Pressure Cooker to can green beans. Bummer.

Question - I did a test batch of 2 pints of green beans in the electric pressure cooker, they've been on the counter-top since. My guess is that most/all folks here would say to not take the risk and pitch them?

Aug 12, 2014
foreverhungry in Home Cooking

olive oil packed tuna

Cossetta's market, Buon Giorno in Lilydale, Surdyk's are three off the bat that have great quality Italian jarred tuna.

What are your favorite uses for fennel pollen?

For the last few years I've been marking porchetta using fennel pollen instead of fennel seeds. Big difference - not as strong a fennel flavor, but much more nuanced, complex, longer lasting.

Aug 07, 2014
foreverhungry in Home Cooking

Best way to enjoy a great bar of chocolate?

Eaten slowly, small bites, let it melt in your mouth. I like to enjoy small bits of high quality chocolate by following each nibble with a sip of home-brewed espresso.

Does anyone own a vacuum sealer?

We have the foodsaver. It does work really well for individually freezing steaks, vegetables, etc., they won't get freezer burn. The freezer bags themselves get expensive, though.

Aug 05, 2014
foreverhungry in Cookware

How long will homemade vinaigrette stay good for?

Mine is olive oil, some type of vinegar, and mustard, with some salt and black pepper. I make a jar, keep it on the shelf at room temperature until it's done. Time ranges from several days to a few weeks.

If opened bottles of vinegar and oil are shelf stable at room temperature for many weeks, and mustard nearly so, then why not a vinaigrette containing those three ingredients?

Aug 05, 2014
foreverhungry in Home Cooking

St. Paul Farmers' Market considers move as parking, attendance drop

I stopped going to the SPFM a few years ago because it was too much of a PITA. Parking was/is a beast, and getting there past 9AM meant, as SIS pointed out, jockeying with folks pushing strollers on a tourist expedition. To each their own. I usually go to a FM to buy foodstuffs - goal oriented, not process oriented. If I have the time, then it's a nice opportunity to stroll and enjoy the atmosphere, talk with vendors, etc. I personally don't find that the SPFM allows that, and for me, it's not relaxing, and can get the same quality produce at other FMs that aren't as crowded. Of course, most others don't have the same breadth of selection as the SPFM does, especially in meat products. But then again, the meats aren't "fresh off the farm" anyway, most of it is frozen, so that's not really an issue, and as SIS pointed out, the SPFM is among the most expensive places to buy meat in the Twin Cities.