Jpan99's Profile

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What do you keep stocked at home?

The only thing I keep well stocked are baking supplies. I always have flour, sugar, brown sugar, powdered sugar, butter (in freezer,) chocolate in various forms, baking soda, baking powder, yeast, coconut oil, nuts (again, freezer)... You just never know when you might need something sweet to eat!

What are the treasured items in your kitchen?

I've been thinking about cookie jars lately! We always had one on the counter growing up and we always had cookies in it. I don't see cookie jars anymore. Everything today is kept in Tupperware or some other kind of plastic container. :-(

Jul 27, 2015
Jpan99 in Cookware

What is your perfect breakfast?

That is totally food porn. I'm vegetarian and I want to eat that sandwich!

Jul 27, 2015
Jpan99 in General Topics

What are the treasured items in your kitchen?

My treasured items all belonged to my mother. I have her Robot Coupe food processor from the 70s. It's clearly a work horse. I have to be careful because the bowl handle is broken on the bottom but I will never trade it in for a new model. I used it yesterday along with her rolling pin. Made of wood with the steel shaft down the middle, two wooden handles. You can keep your French style pins. This rolling pin and my mom made the best apple pies ever.

I also have an ice cream scoop from the 40s that was from my grandfather's diner. He died before I was born, this ice cream scoop will live longer than me. Another workhorse that I use all the time.

And a set of metal measuring spoons and measuring cups. I'm guessing from the 60s. They still work, I still use them. It's like my mom is still here baking with me in the kitchen.

Jul 27, 2015
Jpan99 in Cookware
1

What is your perfect breakfast?

I have several breakfasts I love, a good bagel with cream cheese, fresh berries with yogurt and granola...

But a "perfect" breakfast would be homemade buttermilk pancakes stuffed with fresh picked blueberries, cooked in butter so the edges get crispy. Must be stacked at least three high, hot off the grill, lots of butter in between layers and a big pat on top. Topped with real, at room temperature, maple syrup. A tall glass of cold, fresh squeezed orange juice.

Just leave me alone with my food please.

What are you baking these days? Happy Canada/US national holidays edition, July, 2015!

I made Funny Bones. Used the recipe on King Arthur for Peanut Butter Parcels but I made them in a Twinkie pan that someone gave me years ago. It's been sitting in the closet, never used until today!

The recipe makes a cake that you layer with filling, cut into rectangles and ice. The Twinkie pan was easier. It made 16 cakes. Had some trouble filling them. The Twinkie set comes with a plastic bag with an injector attached. The peanut butter filling wasn't coming out very well so I squeezed hard and the bag split! I ended up using a wooden spoon handle to poke three holes in the bottom of each cake then using a piping bag with plain tip to fill the holes.

The glaze recipe didn't quite make enough to completely cover the cakes all around, including bottoms. I would probably make 1 1/2 times the recipe which would probably give you at bit extra but I would have preferred a complete coating.

I used coconut oil in place of the recommended shortening for the chocolate glaze and it worked great. It's firm to the touch at room temp. Made these for a lake party I'm going to in a couple of weeks so they are now packed in Tupperware in the freezer...minus one...or two! :-)

Need help with my new Zojirushi rice cooker

Thanks, I did see the recipe site. Was hoping someone had actually tried baking something. But I did make a little chocolate cake today. It didn't rise much because I was afraid to use the baking soda the recipe called for. The cooker says not to use baking powder or baking soda because the product can rise too much and cause damage. Well, I easily could have added a leavening agent because the cake I made barely grew at all, tons of space. Tasted good, now I know how to adjust for next time. Just easy to bake a little something in the summer without turning on an oven!

Jul 24, 2015
Jpan99 in Cookware

Need help with my new Zojirushi rice cooker

I can picture those ladies glaring at you! How fun that must have been!

Jul 22, 2015
Jpan99 in Cookware

Need help with my new Zojirushi rice cooker

Thanks for the tips. My first batch of jasmine rice is cooking now. Man it smells good! I did wash/rinse but not as long as they recommend. I guess I will just have to try different methods and see what I like the best.

Looking forward to brown rice next!

Jul 22, 2015
Jpan99 in Cookware

Need help with my new Zojirushi rice cooker

I just bought a Zojirushi NS-TSC10 5.5 cup rice cooker.

After lengthy research I settled on this model for both the size and the bake/steam function. While I love rice I don't make it every day so I needed a reason to justify spending this much money on a new appliance. The new $300+ models are totally out of my league. This cooker isn't made in Japan according to the Zojirushi website but looks like only the new expensive ones are now.

So I have a couple of questions. First, do you really need to rinse/wash your rice, even if it's just plain jasmine rice or brown rice I buy at the supermarket? Is supermarket rice an insult to my Zojirushi?

Also, I've been looking up recipes online and wondering what other things people are cooking in the Zojirushi. Obviously steel oats and other grains but I read some people cook beans/legumes and wonder how you do that.

If anyone has a cooker with the bake function, what have you made and how did it turn out? Any recipe recs?

Jul 21, 2015
Jpan99 in Cookware

There's No Such Thing As Bad…

Yes, agreed!

Jul 18, 2015
Jpan99 in General Topics
1

There's No Such Thing As Bad…

Cookies. I love them all. Store bought. Homemade. Too dry. Whoops, over baked. Under baked.

I suppose if you really screwed up and mixed up the salt for the sugar...but other than that, yum.

Jul 18, 2015
Jpan99 in General Topics

Raspberry desserts

I would do a trifle. Store bought pound cake works perfectly fine in a trifle layered with home made custard, fresh raspberries and raspberry jam. Kick it up with either some lemon curd or you could go chocolate too. Plenty of whipped cream on top!

Jul 16, 2015
Jpan99 in Home Cooking

Family reunion food ideas on a very tight budget.

You could easily make a couple of pizzas. Buy the dough and toppings at the market. Bake at home on cookie sheets/pizza pans then reheat and slice at the party location.

Polenta is cheap. You could make it days in advance and chill. Slice and grill then top with any veggies depending on what's fresh. A fresh corn and tomato salad over grilled polenta with a sprinkle of cheese. Yum.

Jul 16, 2015
Jpan99 in Home Cooking

Return to Cha Yen Thai Cookery

I could eat two buckets of those corn cakes.

Jul 14, 2015
Jpan99 in Greater Boston Area

what is the trick to not have rice boil over?

You aren't turning the heat down low enough. Turn it to the lowest setting. I bring to a boil, stir, cover and turn me electric burner to Low or the equivalent of 1 out of 10. Sometimes I still have to pull the pan half off the burner for a minute until the burner cools down enough.

July 2015 Openings and Closings

Just read on Boston Restaurant Talk that the "owner" of Tony G's is affiliated with Pho and Thai in Belmont. I ate at Pho and Thai once and it was terrible Thai food. I don't eat bbq but for the sake of others I hope this is better quality.

Jul 06, 2015
Jpan99 in Greater Boston Area

Freezing pie dough

Yes, a day of experimenting is most likely in my future!

Jul 05, 2015
Jpan99 in Home Cooking

Freezing pie dough

I tend to make the small four-inch pies because it's just me and I can't eat a whole pie, well I can but I really shouldn't! I also give a small pie to my neighbor and if visiting relatives I can make several small pies in different flavors. I use the foil pans so I could just line the pans and freeze them. I usually make a lattice top crust so I could roll out the smaller circles and freeze them then cut strips when it thaws.

I'm just looking for shortcuts because I hate rolling dough so I'd rather do it all once and then I can make a little pie any time I want with no mess or fuss.

Jul 05, 2015
Jpan99 in Home Cooking

What are you baking these days? Happy Canada/US national holidays edition, July, 2015!

I'm in the Boston area and I get frozen, tart, pitted cherries at a Russian market. A 12.8 ounce container for $3.99 which equals about 3 cups of fruit. They make awesome pie and I used some for jam. They seem to have them year round which is good when you want cherry pie in December!

Jul 05, 2015
Jpan99 in Home Cooking
1

Freezing pie dough

Looking for ways to freeze pie dough that has already been rolled out. I don't want to just freeze the dough in a ball. I do have freezer space so could freeze them flat and stack them but I'm wondering if anyone has ever tried rolling the crust like the Pillsbury refrigerated pie crusts. I was thinking they probably can't be rolled onto itself as it would stick. I would bet Pillsbury has some kind of coating on that dough. Was thinking if the crust has plastic top and bottom I might be able to roll it into a log and freeze it then thaw, unroll and take off the plastic. Also thought about rolling dough around a paper towel tube.

Has anyone tried any freezing techniques that worked? Also thinking cover dough with plastic and fold into quarters and freeze. I recall that's how Pillsbury initially stored their dough before the "roll into a log" technique.

Jul 05, 2015
Jpan99 in Home Cooking

What are you baking these days? Happy Canada/US national holidays edition, July, 2015!

Oh, yummy!

Jul 04, 2015
Jpan99 in Home Cooking

Is it okay to ask guests at a suprise party to pay to attend?

Bad form. Once the $15 fee was announced I would have said something to the host. Don't host a party if you can't afford it. I can't afford to pay $30 to come to your house plus booze plus gifts. Potluck is a better idea. Etc.

Leave hubby home and pay your $15 if these people are important to you. Otherwise say sorry, can't afford it, then find some new friends.

Jul 04, 2015
Jpan99 in Not About Food
1

What are you baking these days? Happy Canada/US national holidays edition, July, 2015!

That recipe looks similar to the one I made but mine used more milk and a little less water for 5 cups of flour. I swapped butter for the shortening in the recipe but fried in shortening which I didn't enjoy. What do you fry with?

Jul 02, 2015
Jpan99 in Home Cooking

What are you baking these days? Happy Canada/US national holidays edition, July, 2015!

Made donuts yesterday, haven't done that in many years. Saw a recipe on Pinterest for blueberry donuts with lemon glaze and it looked so good. Well, the dough was a bit wet and when you mix in the fresh berries they get smashed a bit and wet the dough even more so it was messy to work with. Recipe said it would make 12-15 and I got 8 using a standard donut cutter. They taste good but I'd rethink the recipe before making again. It was also incredibly humid yesterday and I didn't even use all the liquid in the recipe.

Also made some yeast raised donuts. Similar problem with the humidity, I added at least a cup more flour than listed in the recipe because the dough was wet and sticky. I think I ended up over-mixing because they are a bit chewy, not tender, although they do taste good. My local bakery makes the best donuts that melt in your mouth. I guess practice makes perfect! Think I'll try apple cider donuts in the fall.

Also, the blueberry donuts made a mess of the oil and I fried them first. I had to filter through cheesecloth before frying the yeast donuts. Would have been better to fry the blueberry second. The pictures show the blueberry donuts (not a bite taken out of that one on the left, it broke open in the oil!) and the yeast donuts rising on the dining room table then frosted with vanilla and chocolate glaze.

Have some non fish eaters coming to York Maine.

Not too familiar with York itself but nearby the When Pigs Fly bakery and pizza place is in Kittery, not too far from York. Tasty bread samples in the bakery and the pizza restaurant attached is good.

Joshua's in Ogunquit gets good reviews from my family. Meat and seafood options. If you're in Ogunquit the Bread and Roses bakery is awesome.

Jun 29, 2015
Jpan99 in Northern New England

What are you baking these days? Sumer is icumen in, June 2015 edition! [Old]

Made plain and almond croissants today. I took a class at King Arthur in April with guest chef Peter Yuen. He's won a lot of awards, my croissants will not win any but they still taste good!

Had the common problem of butter leaking while proofing. Actually the plain ones oozed the almond did not. I proofed in my oven. I had heated it to 200 then shut if off left the door open for a bit then put the trays in with some hot water. I was thinking I hadn't let the oven cool enough but then why didn't the almond ooze? Same dough. I rolled the plain first then the almond. The plain were on the top wrack and the almond on the bottom so maybe heat rises and it was too warm on the top?

I had to move them to a clean parchment lined sheet because they were swimming in butter. They hadn't fully risen but I didn't want them to ooze any more so baked them off. I thought they would be dry since they were missing so much butter but they still taste good, not quite as flaky though and the bottoms were kind of thick, like the layers were too wet to expand so ended up being crunchy.

As I said, not beautiful but taste good. I'm thinking of them as low-fat croissant since they oozed out a ton of calories!

Please help- need meatless mains for eater with sensory issues

I think hiding things in foods he likes might be the way to go. Like the idea of adding eggs to mashed potatoes then frying them in patties. He can douse it with ketchup if that's what he like!

Also, have you ever made popovers? Thin batter with more milk and eggs than flour but looks like bread when you eat it.

I know your looking for main dishes but Greek yogurt has good protein. If he doesn't like it plain mix it with jam and serve over fruit. I do that for breakfast and I'll top with granola.

Will he eat pasta and tomato sauce? Throw some veggies in the sauce (try mushroom or spinach, kale, onion, carrot) and puree it all so he doesn't see it.

Refried bean burritos does sound like something worth trying, you don't have to make them spicy.

Jun 19, 2015
Jpan99 in Home Cooking
1

Favorites from Watertown Markets?

Most things have been covered but I do like the date cookies at Massis. I'm sure all the markets have them but I've just always bought them at Massis. Actually stopped in today. I think it's funny that they make them in so many version, regular, without sugar, without butter and without sugar & butter! Covering all the bases.

Also recommend Cha Yen Thai, Fastachi and specifically the tarts at Praline on Belmont St. And for donuts I recommend Ohlin's over Linda's, both in Belmont.

Jun 16, 2015
Jpan99 in Greater Boston Area

Where to pick up picnic lunch between Essex and Gillette Castle

Those look like two good choices, thanks!

Jun 15, 2015
Jpan99 in Southern New England