Jen76's Profile
Looking for replacement to aluminium casserole pans
How about a Nordic Ware 9x13 aluminum pan?
http://www.amazon.com/Nordic-Ware-Cake-Storage-Inch/dp/B00008UA40/ref=sr_1_1?ie=UTF8&qid=1325480880&sr=8-1
Fishbones for stock
For what it's worth, if ipse says heads/collar are the best for stock making, I'd take his word on it. He comes from a restaurant family. I've never made fish stock either.
What's for dinner? #121 - 2012 Introductory Edition! [old]
That's me on a regular basis!
What's for dinner? #121 - 2012 Introductory Edition! [old]
They are indeed. Thank you! I love making jam.
Let's talk about Liverwurst.
I love liverwurst. Not so much Braunschweiger though. I used to eat it on saltines as a snack when I was a kid. There's a local deli here that makes there own. So good. They sell sandwiches too. Liverwurst and mustard on Polish Rye bread. Yum. Wish I had some for lunch today!
What's for dinner? #121 - 2012 Introductory Edition! [old]
Well, that's good! I didn't know that, Harters. It's actually more of a Romanian style strudel (not sure what they actually call it). My MIL's recipe.
Fishbones for stock
You could buy whole fish of whatever type you're wanting from either Lee Lee or Mekong and then have them filet it and give you the heads/bones back. They will usually ask if you want them. Save the filets for another meal and make your stock with the remaining fish heads/bones.
What's for dinner? #121 - 2012 Introductory Edition! [old]
Anytime I feel a little too proud about my menu, I just read WFD to feel completely inferior! Ha. All your menus sound amazing, as usual, and Roxlet's is particularly stunning.
We are hosting family and having bruschetta, braised short ribs (made yesterday and finished today), risotto, sauteed chard with shallots and pancetta, and apple strudel (kind of the odd-ball desert with that menu, but I had filo dough and apples on hand, so strudel it is!). Happy New Year to all!
Julia Child's Beef Bourguignon?
Have never yet attempted it, but have the book. I'd like to attempt it when I have planned the time to do every step with no shortcuts. Here is the original recipe straight from the publisher's website: http://cooking.knopfdoubleday.com/2009/07/13/julia-childs-boeuf-bourguignon-recipe/
What did I do wrong? Homemade chicken stock
Try cracking the bones. Sometimes, that helps.
your best chicken stock recipe
Interesting. I've made stock on the stovetop, in the oven, in a pressure cooker, and in a slow cooker. Slow cooker remains my favorite super-easy method with pressure cooker second.
On another note, I don't add vegetables or herbs at all until I make the final soup. Keeps the flavor pure meat and flexible for many uses.
your best chicken stock recipe
"I should warn you, though, that there are those who believe that good stock can never be made in the slow cooker"
Really? Why? I find it works perfectly. No scum to skim. Clear, golden, gelatinous stock. My method is similar to yours except I cut the breast meat off the chicken to save for a dish calling for boneless/skinless breasts. I cut the legs off for roasting. The rest of the carcass, wings, neck get tossed into my small-ish rice cooker/slow cooker and set to cook for 8 hours. I ladle it into quart Ball jars and freeze. Yummy.
Recomendations for a visiting chowhounder
In & Out is fast food. It will never match a gourmet burger, but for a drive thru style meal, at a price point of around $6 for burger, fries, and drink, it's quite tasty. Nothing frozen, fries cut fresh daily (although they can take getting used to - I hated them at first, but they've since grown on me and I'm now rather fond of them), burger assembled to order. Really, for the price, it can't be beat.
Chuckbox is an old favorite in our household, but one must realize that it's a complete and total college dive. I recommend it only if you're comfortable in a ramshackle place with sticky floors, poor lighting, and possibly questionable cleanliness (they do pass inspection, so perhaps it's somewhat of a facade).
Bernhardt -
You might get a kick out of visiting a Pro's Ranch Market (hmm, seems to be listed as Phoenix Ranch Market on CH) for a cheap Mexican alternative. They have a food court and great bakery where you can pick up desert or some sweet rolls for breakfast. Food not on par with some of the better restaurants (it's still a food court, afterall), but it's an experience you may not find in Toronto.
If you're willing to drive for an hour or so, Queen Creek Olive Mill is a nice place to have a lunch outside on picnic tables. The food is decent, the scenery is lovely, and you can pick up some excellent local Olive Oil. Friends of mine from Denver still talk about the place 2 years later.
What did I do wrong? Homemade chicken stock
"Does this mean the solution is to simmer it longer on the stove?"
Pretty much:
http://www.epicurious.com/tools/fooddictionary/search?query=reduce&submit.x=0&submit.y=0
What did I do wrong? Homemade chicken stock
My refrigerator is set at 38 and the fat always solidifies in my stock.
What did I do wrong? Homemade chicken stock
Ditto. If I use too few bones sometimes, my stock won't be very gelatinous and will remain liquidy after refrigerating. Likewise, the less fatty meat/skin used, the thinner the fat layer is on the top.
It Is Impossible to Find a Functional Stainless Steel Steamer Basket.
That's odd because the website says it is dishwasher safe. My friend puts hers in the dishwasher all the time to no ill effect.
Where did you see reviews for the other one? There aren't any on Target's site, and as far as I know, Chefmate is only sold at Target (at least, I've never seen the brand anywhere else).
Also, you can just pop into the store and check them both out in person. They have them just hanging off the racks in the stores. Easy enough to try it out to see if the leaves pop off or if you like or don't like the little handle thingy, or even buy it and give it a whirl. If you don't like it, return it.
It Is Impossible to Find a Functional Stainless Steel Steamer Basket.
Like this?
http://www.target.com/p/Michael-Graves-11-IN-Steamer-Basket/-/A-13304416
That one is dishwasher safe. Friend of mine has it. Works fine; hasn't fallen apart once. I have the cheaper version with just a metal ring at the end of the stem, but it's 9". I've had it for 10+ years and pretty sure I got it at Target and paid around $5 for it.
http://www.target.com/p/Chefmate-Stainless-Steel-9-Steamer-Basket/-/A-12756517
Cooking for 10 - from Trader Joes, with no Cooking??
Ditto in Phoenix. They often have pre-made sides (potatoes, dressing, cranberry sauce, etc.) in the same section to go with the mains. Just heat and serve.
How to counteract the dip in my electric coil stove?
I have the same thing, only in a cooktop. Ugh. I just compensate for it by holding the pan level when I pour in batter, eggs, or whatever. The heat of the pan cooks them into place fairly quickly so I can set the pan down again after only a few seconds and the pancakes/eggs/etc. won't lose their shape.
If I'm pan frying, I rotate the pan every so often so the oil won't pool on one side. Tempted to get something like this, but I have limited storage space for more kitchen appliances: http://www.williams-sonoma.com/products/cuisinart-electric-skillet/?pkey=cspecialty-electrics
Slow Food's $5 challenge - Why exactly is this pissing people off?
These are the points I take from your words (correct?):
- Affordability isn't bad, but emphasizing that Slow Food can be affordable is bad.
- Advertising the possibility of affordability will lead to future demands for lower prices which will lead to cutting corners in production methods.
So, what would your message be if you were in charge?
Slow Food's $5 challenge - Why exactly is this pissing people off?
Hard to take seriously that which one doesn't fully understand. If $5 per meal per person is spending more, than shouldn't that be a good start to the stated goal? Instead, it's a "problem" and I'm still confused as to why. And, I did read your posts prior posts.
"The problem is that Slow Food USA is emphasizing the affordability of slow foods in the first place..."
So, affordability is bad?
Slow Food's $5 challenge - Why exactly is this pissing people off?
I don't think the defectors realize that spending $5/person per meal for many people would be a *dramatic* increase in what is spent on a daily/weekly food budget for many people (article said their original goal was to get people to spend more on food). One can make an entire meal for 4 people for $5 or less out of mass produced food, even boxed processed food that can be relatively "expensive" compared to fresh ingredients.
Pinterest contributors?
I only have 21 recipe pins so far, but with exception of the cupcakes baked in ice cream cones (which was more just for the pictures of the technique), none of them have "junky" ingredient lists. Granted, many recipes I've found on there do tend towards baking or "semi-homemade" type things, but I have found some interesting ones. The handful I've pinned myself (not repins) are either favorites or things I hope to get around to trying sometime soon. Maybe chowhounds should band together on Pinterest!
Improvising during kitchen remodel
Get a cheap (~$20), on/off rice cooker to round out your cooking needs. When the remodel is finished, donate it to Goodwill or similar place.
Costco Pumpkin Pie Why?
It's not the be-all and end-all of pie, but our family likes it well enough. I'll feel a little bad now if you hate it! ;)
Costco Pumpkin Pie Why?
Agree with that, too. We love pumpkin pie, but it isn't the star.
Costco Pumpkin Pie Why?
Ditto, namely because pie crust is my nemesis. I can make a pie crust, but it isn't my grandmother's pie crust. As the thread about the magical "pedestrian recipe" oatmeal cookies has discussed ad infinitum, her crust had a magic to it that I cannot replicate no matter how hard I try; therefore, I buy my pies from other bakeries with crusts that are nowhere near grandma's but, in my opinion, still better than a Pillsbury crust.
