zseckley's Profile

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Haggis, using ingredients available in the US

What could be subbed in for oats? I can't have gluten, or oats, or corn. Potatoes?

Nov 01, 2013
zseckley in Recipes

Stand mixer: Bowl lift or tilt head?

If you're up for shelling out $2K, you can always buy a commercial-for-home-use machine from Hobart themselves. It weighs twice as much as the comparable Artisan model, which bodes well for its metal content. I also hear they are built to order.
You might be able to snap one up from a culinary school, too, if they're updating their equipment - it might need some TLC, though.

Nov 01, 2013
zseckley in Cookware

Mystery apples

For the exciting conclusion to this story, check out my blog post: http://rambleonalot.wordpress.com/201...

Thanks for all the help!

Oct 11, 2013
zseckley in Home Cooking

Dressing Romaine Salad in Advance?

Fair enough, but wasteful. Kind of goes against some of the 'green points' one gets for brown-bagging in the first place, no?

Oct 11, 2013
zseckley in Home Cooking
1

Mystery apples

They are indeed pears. I'm going to try making a galette in the next few days - I'll post an update of the result.

Sep 16, 2013
zseckley in Home Cooking

Mystery apples

These are the suspects in question.

Sep 15, 2013
zseckley in Home Cooking

Mystery apples

I would have thought they weren't ready, but for the litter of windfallen specimens all over the ground. We were lucky to get what we did - might have got a few more if the landlady had had a ladder to borrow.
This subdivision can't be older than the 70's. The tree was either planted by the owners, or something on offer from the builder - my suspicion is the former, since there is also a pear tree, a cherry tree, and a fruiting grape vine along the side of the back deck.

Sep 15, 2013
zseckley in Home Cooking

Mystery apples

We've just picked a few apples from the yard in back of our house, but don't know what kind they are. They're small, green and quite hard. Haven't tasted one yet, but I suspect they'll be tart. We're in Brampton, if that's any help.
Any guesses what kind or what best to do with them? I was thinking a pie or tart, maybe with pears.
Many thanks!

Sep 15, 2013
zseckley in Home Cooking

Your best cheesecakes, please. (No savory ones!)

I wish the people at my office had that reaction when I told them what kind of cheesecake it was. Had to get most of them to try it first, then tell them.

Aug 13, 2010
zseckley in Home Cooking

buckwheat for cornmeal

This might sound like nonsense, but does anyone think there's any way to sub buckwheat groats for cornmeal in something like a cornmeal muffin recipe? I just found out I have about a billion food allergies, so I may just be grasping at straws here in my brainstorming frenzy.
Any advice appreciated!

Dec 04, 2009
zseckley in Home Cooking

Foods you refuse to eat as leftovers?

ditto on salads.

Oct 18, 2009
zseckley in General Topics

Your best cheesecakes, please. (No savory ones!)

I made my first cheesecake not too long ago, and it consisted of fig flavoured, unripened goat cheese and yogurt. For the crust, I used crushed Kashi TLC Honey Sesame crackers. Big hit at the office.

Sep 30, 2009
zseckley in Home Cooking

Time for School Lunch

I think the article is more about the idea side of the lunches than the practical side. It's meant to inspire a different way ot thinking about what gets packed for lunch (not just for kids).
I don't see what's wrong with making more for dinner, then riffing on the leftovers for lunch. Made too much spaghetti sauce? Everyone gets sloppy joes for lunch tomorrow!

Aug 21, 2009
zseckley in Features

Brown Sugar

I don't even use that much; just a few drops'll do. But then, I also put a limited amount of sugar into a convenient container, keeping the rest tightly sealed in its original bag for later use.
Bit of water, bit of a shake, and about ten minutes later, perfectly soft brown sugar once again.
Also, this is Demerera I'm referring to. I make no claims for other brown-hued sugars.

Mar 30, 2009
zseckley in General Topics

Oatmeal Pudding

Nov 11, 2008
zseckley in Recipes

What to Do with Plain Yogurt

I've made yogurt cheese a couple of times, but this last time I made a discovery. I usually dampen the cheesecloth, as this makes it easier to pull off afterwards. This time, I used heavily salted water to dampen the cloth. Not only did it draw more of the whey out more quickly, but it seasoned the cheese a bit and cut down on the bitterness.
Also, I recommend using non-Balkan style yogurt since it separates more readily.

Apr 07, 2008
zseckley in Features

100 Tastes to try before you die?

perhaps not unigue to Toronto - more of a Northern Ontario taste - is a sandwich filled with smoked rainbow trout, sharp cheddar cheese, and strawberry jam.

Very best PC products?

I like nearly anything PC makes, but my current faves are the Smokin' Stampede Beer and Chipotle BBQ sauce, the all-butter pecan and chocolate chunk cookies, the cashew and raisin trail mix bars, and the organic chocolate soy beverage. Also, if you want to do the PC thing and still send "Shreddies", you could go for the organics woven wheat squares. Not quite the same, but a decent comprimise.

Very best PC products?

the last time I sent food to the states, provided it was sealed and not any kind of fresh meat or produce (it was a can of coffee from Timmies), all I had to do was fill out a form. Free, but full of hassle.

Savory Egg Pudding

never thought of putting flour in my crustless quiche. must give that a try.

Mar 13, 2008
zseckley in Recipes

Guinness–Milk Chocolate Ice Cream

perfect for a Guinness float, methinks.

Mar 13, 2008
zseckley in Recipes

Broiler BBQ Pork Chops

Mar 12, 2008
zseckley in Recipes

Souper Noodles

Mar 12, 2008
zseckley in Recipes