el Mitch's Profile
Do You Have A Favorite FINGER FOOD recipe?
Stuffed peppadew peppers! http://www.thekitchn.com/afternoon-snack-stuffed-sweet-80290. Also, gougeres or bite-sized savory biscuits with herbs, cheese, etc.
A Mexican Thanksgiving
Sounds delicious! How about substituting chorizo for crumbled sausage in stuffing?
UES restaurant for group with varying tastes?
Cascabel (Mexican) on 2nd Ave and 80th has vegetarian tacos and lots of vegetarian sides and appetizers to choose from. Beyoglu (Turkish) on 3rd Ave and 81st also has lots of un-boring veggie options.
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Beyoglu
200 E 81st St, New York, NY 10028
Blue Cheese Pizza and Good Ingredient Pairings?
+ another 1 for pears! Pizza with thinly sliced pears, blue cheese, walnuts/pecans, and arugula is a favorite in my home. My local pizza place also does thinly sliced potato with gorgonzola and a few basil leaves.
Treviso radicchio - how do I tame its bitterness?
Thanks for the suggestions! Incidentally, this video is planted in the sidebar for me: http://www.chow.com/videos/show/chow-tips/54951/how-to-make-radicchio-less-bitter?tag=sidebar;related_videos_full
Good targeting by the web team :)
Treviso radicchio - how do I tame its bitterness?
I have a beautiful large-ish head of Treviso radicchio from my CSA that is very very bitter. I know this is just the way the vegetable is, but that harsh bitter edge at the end of every bite is a little bit too intense for our tastes. Any tips for how to subdue it?
backyard wedding catering - Pasadena, San Gabriel Valley, North Orange County
Thanks for all the suggestions! We ended up going with Huntington Catering Co. and were very, very happy with everything. Good food, very reasonable prices, and the entire staff was so friendly and great to work with. I felt like my guests and I were in great hands. Highly recommended!
backyard wedding catering - Pasadena, San Gabriel Valley, North Orange County
I just heard back from Auntie Em's and unfortunately, they're not available on my set date. Bummer! I've edited the original post.
backyard wedding catering - Pasadena, San Gabriel Valley, North Orange County
It's time for me to pick a caterer for my backyard wedding in Walnut (just south of the 10 freeway, near where the 60 and 57 meet), and Chowhound has been a great help!
So far we've checked out Auntie Em's (unavailable for the date I'm planning on, unfortunately), Happy Trails, Elements Kitchen, Patina, and Primal Alchemy. Just wanted to hear about any experiences with these places, and any further suggestions for good caterers in the area.
chalky grape sherbet
My concord grape and rosemary sherbet had a chalky, slightly gritty mouthfeel after I churned it and ripened it. I used 1 cup of fresh grapes that had been cooked down into a sauce, 2 cups of whole milk, 1/3 cup of sugar, 2 tablespoons honey, and about a teaspoon of fresh rosemary leaves. I heated the milk, sugar, honey, and a dash of salt on the stove until everything was dissolved, then added the grape sauce and rosemary leaves. The milk curdled slightly, but some recipe notes I found online said that this was ok and wouldn't affect the final product. I let the mixture sit overnight, then strained out the grape solids before churning. The sherbet had a great texture right after it was churned (I used a Cuisinart 1.5 qt machine), but became chalky by the next day (but was still soft, scoopable, and otherwise pretty and tasty). Any idea where I went wrong, and how I can prevent this from happening in the future?
chicken stock turned greenish - why?
Thanks for the advice everyone!
I had heard that parsley leaves will turn stock green, so I avoided them. I'll try it again next time without thyme, just to see what happens.
greygarious, Kajikit, zamorski - makes sense that roasted bones lead to greyish stock... thanks for pointing that out :)
chef chicklet - Thanks for your tips! I added my ingredients all at once, at the beginning, then found that many people suggest adding the vegetables halfway through (oops).
Xaintrix - Thanks for the tip about onions. I did use yellow onions, but they were peeled.
chicken stock turned greenish - why?
This was my first time making my own chicken stock at home. I used the leftover carcass from a roasted chicken, two stalks of celery, two small carrots, one small onion, a bay leaf, a few sprigs of fresh thyme, and some whole black peppercorns. I left it on low heat for 4 hours. The stock tastes fine, but it is a dark greenish-grayish color. Is it because of the herbs?
Saturday brunch in Brea/Fullerton or Pasadena
I'm looking for a good Saturday brunch spot that can accommodate a group of 6 in either the Brea/Fullerton area or Pasadena (my family lives somewhere in between). So far Taps seems to come highly recommended, but they only serve brunch on Sundays. Chomp sounds good too. Any other recommendations?
Hi, health-conscious Chowhounds -- best seasonal vegetable recipes, please!
I am also a big fan of roasted veggies, particularly carrots, squash, and cauliflower. I love tossing carrots with fresh sage leaves too. The sage gets crispy in the oven, kind of like fried sage (plugging my blog here: http://www.seasonal-eats.com/2008/10/roasted-carrots-with-sage.html :)
I also like to put shredded, sauteed greens (such as kale) in everything, from pasta to fried rice.
Soups and stews/chili are also great, because you can load them up with veggies and round them out with some beans and/or meat.
food near Elmhurst Hospital - recommendations?
My boyfriend and I are looking for recommendations for tasty, inexpensive food near Elmhurst Hospital in Queens. He is currently doing rotations at there, and the hospital "cafeteria" is a McDonald's, apparently. We are looking forward to eating our way through the neighborhood (there certainly is a lot there!). Any suggestions are very appreciated!
best brunch in SF
I'm going to put in another vote for Ella's. Delicious chicken hash there.
Zazie in Cole Valley is pretty good too.
Where to get preserved lemons?
I just spotted some preserved lemons this week at Fairway, right across from the buckets of olives. They were in jars, on a shelf with disposable wooden plates, tapas toothpicks, and roasted chestnuts from France.
