QueenB's Recent Activity
Chowhound Post
Pork Rib Roast - help!
Let me expand upon my answer. While roasting is a better option for your meat, cooking it in the crock pot will not ruin it. You have the option of going the potato/carrot/onion route or the BBQ-chop-it-up-for-sandwiches route.
Chowhound Post
Pork Rib Roast - help!
It will be ok in the crock pot, just make sure you brown it well on all sides in a pan before putting it in the crock pot to enhance the flavor more.
Chowhound Post
A little worried about my ground beef...
Sorry, had it backwards. I hadn't had my required cup of coffee yet.
Chowhound Post
A little worried about my ground beef...
This is true. A grey color on your ground beef can simply be the iron in the meat/blood oxidizing when it is exposed to air.
If they smelled fine, I would have eaten them, but I would have made sure they were cooked thoroughly without any pink remaining. Scratch that - I hate well-done burgers. I would have used the meat for something else, like tacos, where I could break it up and ensure it was cooked all the way through to kill any potential bacteria.
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Texas State Fair 2009: Starts this Friday!
I hope the strawberries are back as well.
Chowhound Post
Who has a great recipe for cod.
I do mine really basic, but they are flavorful. I'll season AP flour dried chive, garlic powder and onion powder (probably 1 tsp of each in 2 cups of flour, I just wing it really). Salt & pepper your cod filets, then dip them in the flour until coated on both sides.
Heat a pan over medium heat and add a tablespoon of olive oil to coat. Saute your floured cod filets until each side is lightly browned, about 3-4 minutes per side. Then, squeeze half of a lemon over the fish (still in the pan), add 1/3 cup of dry white wine and a tablespoon of fresh, chopped herbs of your choice (I use parsley and tarragon). Let simmer for just a minute, take off the heat, remove the fish from the pan and swirl 1/2 tablespoon of butter in the remaining pan liquid. Pour that over the fish. Done.
Chowhound Post
What's your best pork tenderloin recipe you can share with me?
You can butterfly and marinate in a mixture of hoisin, soy, garlic, ginger and sesame oil then grill it, which is delicious. However, my go-to pork tenderloin recipe is the following:
Pork Tenderloin with Honey, Mustard and Rosemary Sauce
3/4 cup beer
1/2 cup Dijon mustard
6 tablespoons honey
1/4 cup olive oil
2 tablespoons chopped fresh rosemary or 1 tablespoon dried
2 tablespoons chopped garlic
1 package pork tenderloin (found wrapped in plastic package at the store, will contain 2 tenderloins)
1/2 cup whipping cream
Whisk first 6 ingredients to blend in a glass baking dish. Add pork and turn to coat. Cover with plastic wrap, and refrigerate overnight, turning occasionally.
Preheat oven to 350°F. Transfer tenderloins to rack set in roasting pan. Reserve marinade. Roast until thermometer inserted into center registers 150°F., about 55 minutes. Remove from oven and let sit on cutting board, covered with aluminum foil 15 minutes.
Strain marinade into heavy medium saucepan (you can use cheesecloth for this, or a fine-meshed strainer). Add 1/2 cup cream and juices from roasting pan. Bring to a boil. Reduce heat a bit and simmer for 15 minutes. Be careful the first five minutes or so, as the sauce will want to boil over, so keep a good eye on it. Season sauce with salt and pepper to taste.
Slice pork into 1 inch slices. Serve with sauce drizzled over.
Chowhound Post
Lunch spots in the midcities (HEB)?
I have another to add to the list. Saviano's in Euless. It's on Euless Main, across from the Sonic and near Main St. BBQ.
Decent Italian food, thin crust pizza with actual homemade dough. A number of lunch specials. My husband had the lasagna which he said was good. Their red sauce is very basic and tasted primarily of tomato, not many herbs. Still tasty though. My pizza with tomato and fresh basil was very good. Entrees come with garlic knots and a basic tossed salad.
Chowhound Post
Mid-Cities Indian...finally
I'm definitely looking forward to trying Masala Masala. I've been dying for a decent Indian/Pak restaurant close to home.
Chowhound Post
Texas State Fair 2009: Starts this Friday!
New foods for this year:
2009 Big Tex Choice Awards Finalists
Green Goblins – Cherry peppers are hollowed out, stuffed with spicy shredded chicken and guacamole, then battered and deep fried. Served three to a skewer and topped with queso. Located at the entrance to the Thrillway. (These are a must-try for me)
Deep Fried Butter – 100% pure butter is whipped till light and fluffy, then specially sweetened with a choice of several flavors. The tantalizing mixture is surrounded by a special dough and quick fried. Located on Nimitz Drive. Winner of Most Creative in the Big Tex Choice Awards competition.
Twisted Yam on a Stick – A delicious, towering, spiral-cut sweet potato on a 13” skewer is fried to a delicate crispy texture, then gently rolled in butter and dusted with cinnamon and sugar. Located near the Exposition/Parry Avenue entrance.
Fernie’s Deep Fried Peaches & Cream – Sweet juicy peaches are coated in a delicious batter of cinnamon, ginger, coconut, graham cracker crumbs, eggs & milk, then deep fried to a crunchy golden brown on the outside, while luscious and sweet on the inside. Served on a plate drizzled with raspberry sauce, lightly dusted with powdered sugar and topped with a cool dollop of whipped cream. A side of vanilla butter cream icing is provided for dipping. The Dock Restaurant inside the Embarcadero Building. Winner of Best Taste in the Big Tex Choice Awards competition. (I want to try this one)
Texas Fried Pecan Pie – A mini-pecan pie is battered and deep fried to a golden brown. Served drizzled with rich caramel sauce, then topped with whipping cream and chopped candied pecans. Located on Nimitz Drive near the entrance to the Creative Arts Showplace Theater.
Country Fried Pork Chips – Thin sliced pork loin is seasoned, surrounded by a tasty corn meal batter and deep fried. Served with sides of ketchup or cream gravy. Located on Nimitz Drive at MLK and the Hans Mueller Booth on Cotton Bowl Plaza.
Sweet Jalapeno Corn Dog Shrimp – Shrimp on a stick is coated with a sweet and spicy corn meal batter, then deep fried to a golden brown and served with a spicy glaze. Located at the Belgian Waffle stand on the NE corner of the Esplanade.
Fried Peanut Butter Cup Macaroon – A peanut butter cup is wrapped inside a coconut macaroon fried and dusted with powdered sugar. Also available with a scoop of Blue Bell ice cream. Located near the Texas Star.
State Fair of Texas announces new foods on 2009 menu
(The eight Big Tex Choice Finalists are also new to the Fair in 2009)
Deep Fried Peanuts – Deep fried peanuts in shells and seasoned with a variety of flavors (Cajun, garlic, powdered sugar, jalapeno). Nimitz Drive N9.
Stuffed Wings on a stick – Texas sized, boneless, seasoned stuffed wings, fried and served on a stick. They are crispy on the outside; tender mouth watering stuffing on the inside. Smokey John's CBP15.
Rotisserie Chicken - Whole Rotisserie chicken sold in either 1/4 or 1/2 with corn and bread. Belgian Waffle stand in Tower Building.
BBQ Stuffed Wings – Texas sized wings are rubbed with Smokey’s special spices and stuffed with hearty Texas flavors (beef, potato, onion, noodles and spices), then smoked for hours. Smokey John's CBP15.
Texas Bar-B-Que Boomerangs – Tender, hickory smoked brisket, chopped and mixed with BW’s special sweet, smokey flavorful BBQ sauce. Brisket is scooped into a light pastry won ton wrapper, folded, sealed and deep fried to a delicate crisp golden brown. Served with your choice of sauce: BBQ or BW’s Flame Thrower. BW’s in the Tower Building. (Another one for me to try)
Fried Apple and Peanut Butter on a stick – A large wedge of apple wrapped in caramel and peanut butter, dipped in batter, fried and sugar dusted. On the Midway near the Texas Star M19.
Banana Praline Waffles – A golden banana waffle with warm praline sauce and topped with lots of whipped cream. Tower Building TB23.
Deep Fried Pizza – Pepperoni or sausage pizza slices battered in homemade Italian batter, deep fried and served with an extra helping of pizza sauce and parmesan cheese. On Fun-Way, FW20.
Smokin’ Bullets on-a-stick – Internationally seasoned beef filled egg roll, wrapped, deep fried until golden - bullets served with a tantalizing sweet, sour and spicy Chinese – Thai dipping sauce.On Cotton Bowl Plaza CBP16 and MLK26 near Little Hands.
Fried Turkey on-a-stick – Cajun seasoned Turkey breast meat, marinated, breaded and deep fried. On Nimitz Dr. behind the Cotton Bowl at the Yoakum booth N30.
Chocolate Jalapeño – Fresh jalapeno skewered and dipped in funnel cake batter, fried and then dipped in chocolate. Available dusted with cinnamon and sugar, or dipped in chocolate. In Cotton Bowl Plaza, CBP1.
Fried Peanuts n Shell – Fried peanuts; eat shell-n-all. On Fun Way, FW27.
Mexican Pies – Shredded chicken mixed with Jack cheese, black beans, corn kernels, red peppers and green onions between two tortillas pressed in a special pocket grill. Auto Building restaurant.
Frozen Turtle Cheesecake Dipped in Chocolate on a stick – Located beside many Lemon Chill carts throughout the grounds.
Frozen Explosion Swirl – Strawberry, Pina Colada, Blue Raspberry, build your own swirl frozen beverage in a special container. Locations in all sections of the park.
Chili Cheese Dog Pot Pie – Slices of wieners mixed with chili, covered with grated cheese and a pastry crust. Baked and cut into squares, served in a 12 oz. bowl. Served at the Chili Parlor in the Tower Building.
Fernie’s Southern Fried Fajitas – Tender succulent strips of mildly seasoned skirt steak dipped in batter & fried until golden & crunchy. Topped with savory fried onions & served with a side of creamy homestyle gravy. At the Dock Restaurant on Nimitz Dr.
Texas Pig Candy – Scrumptious, sweet & spicy cocktail sausages glazed with brown sugar, raspberry chipotle & cayenne pepper. Oven baked and toped with our signature candied slice jalapenos. Served at Bailey’s in the Tower Building.
Who plans to go this year and what do you want to try? We plan on going first thing this Sunday. Also would love some recommendations for the stuff that is there every year (turkey legs, pork chops, corn dogs, etc.)
Chowhound Post
[DFW] Grapefest in Grapevine - Sept 17 - 20, 2009
*sigh* I wish The Tubes would come back and play Grapefest again, like they did in '06.
Chowhound Post
What should I do with my leftover egg whites.?
You can freeze them in ice cube trays and use them as needed. That's what I do.
Chowhound Post
Suggestions for partners with cheeses
Right, that's exactly what I meant! I meant more specific fruits and such. I think I have dried apricots at home, I'll have to try that, thanks!
Chowhound Post
Suggestions for partners with cheeses
I've been on a cheese kick lately and have just purchased a bunch of different ones to share.
My only problem is that I don't know what to serve with them. I'm not talking "nuts and fruit!" I want specifics that will bring out the best in each cheese, or even something I can do with the cheeses (ie spread on bread and toast, etc).
It doesn't have to be fancy, as this is a very casual affair, just has to be tasty, easy and available.
Here are the cheeses I purchased:
Fontina Fontal
Sottocenere (cow milk studded with slivers of black truffle are rubbed in ash and aromatic ground spices including nutmeg, coriander, cinnamon, licorice, cloves, and fennel.)
Brillat Savarin (triple-creme cow)
Humboldt Fog (goat)
Delice de Bourgogne (cow, triple creme pungent, moldy rind with straw and mushroom aromas to complement the sweet, creamy straw-colored interior.)
Fromage de Meaux (raw cow, smooth, straw colored paste is complex and assertive, with a lovely, spicy aftertaste reminiscent of mushroom and black truffles)
Taleggio
Selles-sur-Cher (goat, tart, briny, wreathed in whiffs of fresh milk and new-mown grass.)
Chowhound Post
Burrata - what's it like
Murray's Cheese Shop in New York. Believe it or not, I actually ordered it online and they shipped it overnight. I was amazed at how fresh it was and I'm embarrassed (or is it proud?) to say that we ate the whole thing in one sitting.
I admit that I was worried about the freshness, due to the fact that it needed to be shipped, but I was pleasantly surprised.
It was my first experience getting a box of cheese in the mail. I'm looking forward to trying the rest of the goodies I got!
Chowhound Post
Burrata - what's it like
It's almost two years later and I've now experienced another burrata.
What a difference between the two. While the first was almost overpoweringly rich (from the butter and mascarpone, I'm sure) this was luxurious, creamy and everything I ever expected burrata to be.
The interior was a liquidy soft cream with strings of curd inside. It was fairly mild and slightly sweet. The exterior was a thin ball of slightly salty mozzarella. When I picked it up by the neck, it sagged, not unlike a water balloon.
I have to say that while it is very tough to find around here, it was so very worth it and was amazing served with fresh tomato.
Chowhound Post
grilling pork tenderloin
I usually butterfly mine. It makes for much more even cooking. Grill for 15-20 min, turning frequently.
Chowhound Post
Billadelphia's - An Authentic Philly Cheesesteak in DFW
Yep, the Bedford location will stay in business.
BTW, I recently asked them to cook the fries "extra crispy" and they were amazing.
Chowhound Post
Best Wood for Cutting-Board Countertop?
I know this post is really old, but I've been out of the loop for over a year and wanted to update. We ended up with a 30 x 36 maple cutting board inset into our island with a food-grade mineral oil/beeswax finish. I must say that I am so very happy with it. It's extremely durable, easy to clean and maintain and the perfect size for anything I want to roll out on it.
The following pictures show the construction and the board in use (sort of).
Chowhound Post
Lunch spots in the midcities (HEB)?
A few additions and one clarification.
The gas station with the burgers on Hwy 10 is a Chevron. The sign simply says SPICE.
There is a Burger Box on the corner of Pipeline and Raider/Central.
Also, look into Verna's Cafe in Euless (on 10, near Ector) for home-cooked diner food.
If you speak Spanish, there is a small authentic Mexican place on Bellaire next to a laundromat (I'm sorry, I don't know the name of it). They don't speak very good English, so if you don't know Spanish, you'll have to point. They have great specials, extremely authentic Mexican food and serve very good gorditas for .99 on Wednesdays.
At Pipeline and Precinct Line, there is a large shopping center on the southwest corner with a big antique mall. Inside the antique mall is a great little tea room with homemade soups and sandwiches. I can't remember the name of it either (I'm so sorry!)
If you like salad bars, go to Souper Salad (in the same center as Golden Bowl and Miss Saigon on Melbourne). They have a large salad bar, soups, breads and some other items. I just go for the salad.
I notice someone suggested Lupe's at Central & Airport Fwy and I had a really good lunch there recently.
Chowhound Post
Lunch spots in the midcities (HEB)?
I work at Hurstview and TX 10.
Napoli's (Raider and TX 10) is good for pizza and other Italian.
Sweet Basil Thai (Melbourne just north of Pipeline) has pretty good Thai food.
Thai Papaya Garden (Industrial & 183 in Euless) also has good Thai and good lunch specials. Service can be a bit slow.
Miss Saigon Vietnamese (Melbourne, just north of Pipeline, across from Sweet Thai Basil) has good Pho and other Vietnamese dishes.
Golden Bowl (Chinese) (same shopping center as Miss Saigon) has pretty decent Chinese for the area, the best being their "make your own stir fry) lunch special.
If you like hamburgers, there are two gas stations that serve pretty good ones. The first is on US 10, just west of Bell Helicopter (between Bellaire and Brown Trail) and the other is at Trinity and Precinct Line. You can't eat at either place, but it's good for take out.
MK Sushi (Central & Airport Fwy) has very good sushi and great bento boxes for lunch. I also like their chicken teriyaki. If you get there after 12, it will be jam packed.
For decent sandwiches, hit up NYPD Deli (Industrial near 183 in Euless). I like their subs, but not too keen on their pizza.
Those are the places we tend to frequent, along with a few chains. Let me know if you need more, or if you want to venture a bit further away (a few places in Euless, but further away)
Chowhound Post
Bequet Confections - Yummy Caramels
Bumping this because I just received my second order. A 2lb bag of Celtic Sea Salt caramels. Absolutely, mouthwateringly delicious. A very reasonable price, especially if you buy in the bulk bags.
They've also expanded their flavors to include chocolate salt, licorice, maple and pomegranate.
Chowhound Post
Pierogi? [DFW]
I'm searching for packaged pierogi that I can take home and cook, anywhere in the D/FW area. Making them myself is currently out of the question, as I have a broken arm.
Does anyone know where I can get some potato & cheese pierogi?
Chowhound Post
Help me with storing my tomatoes!
I was thinking the basket as well. I think I'll switch to a pottery bowl.
The tomatoes have been from a couple of different stores. By "a few days" I mean 3-4 days.
Chowhound Post
Sesame oil: what should I do with a quart of it?
Second the refrigeration. Second the rec for skin.
Chowhound Post
Help me with storing my tomatoes!
I'm starting to get very sad. I buy small on-the-vine tomatoes from the store and store them on my countertop, in a wicker basket with a paper towel. In a few days, they always turn moldy. The tomatoes don't have nicks and are in good shape when I buy them, so I don't know why this happens and with my plants starting to produce, I want to avoid this happening to my fresh garden 'maters.
Why is this happening and how can I stop it? Is it too dark (the countertop during the day is kind of shady)? Is it the paper towel? The basket?
Please help me with my tomatoes so I don't have to keep throwing them away!
Chowhound Post
Tenderloin steaks
Steak can only be salty if someone has either put salt on it or it was bought injected with some sort of salt solution. Meat is not naturally salty.
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Leftover Chocolate Cupcakes
If they're unfrosted, you can freeze them. Wrap them tightly in plastic wrap, then aluminum foil and put in freezer bags.
Chowhound Post
Rosemary Help!
I agree. Fresh, finely chopped rosemary needles aren't tough at all. Now if you were using dried rosemary, I'd understand leaving them out, but chopping the fresh up fine won't be an issue.
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Success!
I'm still waiting to get pecan pie right. I just can't get the timing on it. The filling is either runny or overcooked. Three attempts so far...
