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Wild, Wild Mushrooms . . . Gotta Cook Them Some Wayyy.

Nice haul! I collect chanterelles often, and love the simplest preps the best. My go-to meal when I come home with my haul is to make a sauce of shallots, chopped chanterelles, a little chicken stock, dry white wine and heavy cream and serve it over pan fried chicken thighs. A little espellette pepper in there instead of black pepper is nice too.

I imagine that you could make the sauce and then freeze it, or make it up to the cream point and freeze it for later. I'm not a religious person, but chanterelles are proof that God loves us :)

16 minutes ago
caviar_and_chitlins in Home Cooking

FRESH CORN SIDE DISHES! Home Cooking Dish of the Month (August 2015)

Hi John,

Timing in regards to baking is a weird thing for me, because I live at altitude, but try and remember that others don't. So, I go by appearance, and puffy and brown are my signs more than time.

Despite it taking longer than you expected, did it turn out for you?

Horrible Restaurant Names

In Clayton, Ga there's a restaurant called Granny's Kuntry Kitchen. Yes to the spelling. Good fried chicken, though.

FRESH CORN SIDE DISHES! Home Cooking Dish of the Month (August 2015)

Hi again- I made this last night, and my proportions above are pretty off. I would edit the post, but I can't. Is there a time limit on edit access?

Anyway, I stated above 6 corns and 4 eggs. That's reversed. That will give you dryness, and no custardy texture. So, use 4 ears, 6 eggs.

*hangs head in shame, backs out of post*

FRESH CORN SIDE DISHES! Home Cooking Dish of the Month (August 2015)

Corn and poblanos are friends, you'll love it.

FRESH CORN SIDE DISHES! Home Cooking Dish of the Month (August 2015)

My favorite corny side: Corn and Poblano Timbales. You will love me forever if you make this.
You can use muffin tins, but I prefer individual ramekins or those cool glass custard cups.

1) grill and bag 2 poblano peppers, then skin, seed and dice.
2) de-cob 6 ears of corn. Mix kernels with the poblano dice, add salt and pepper
3) finely chop one small onion, add to ^
4) beat 4 eggs, mix it all together, put into oiled cups or tins.
5) bake at 400 degrees in Bain-Marie for 15-20 minutes, till it's puffed and brown.

Serve with everything, but a nice grilled steak with this on the side is amazing. They also keep well.

Eats from Denver airport to breck?

I apologize for the brevity here, I've written this post 3 times only to have it disappear, So I'll keep this short in fear of another **#%\€£*+.

Fuel is a wonderful place, sit down, full service, not far off I-70, on the east side of Denver (between the airport and the city). In the same complex is Re-Fuel, which is counter service and a more limited menu, but still excellent, and quicker. I've copied the link below

If your tiny creature will be hungry, Idaho Springs will be a stretch.

Cornbread with cream added during cooking.

First, in my defense, I never in a million years would have thought the answer was something called Spider Bread, and I appreciate, and will heed the warning to not google this.

I think that the Times recipe (from 2004, so I got that time frame right!) is the key, and my friend is known for his tweaks, so I was indeed searching for something that didn't really exist I'm the way that I remembered it.

But, you came through, ya nuts, and gave me the springboard that I needed to recreate this for some friends coming over this weekend.

I can't thank you enough, and I will report back and let you know how it goes (and what tweaks I make).


5 Guys vs. In & Out... Time for a simple vote


Jul 21, 2015
caviar_and_chitlins in Chains

Eats from Denver airport to breck?

What time of day will this be?

Cornbread with cream added during cooking.

That's close meer, but there are 2 things I feel pretty clear about- one is that the cream wasn't added until the cornbread was in the oven for some amount of time. I also recall the ny times Sunday section.... I thought the recipe was from there, but maybe it was for something else at that dinner.

Also, I don't recall a custardy quality, just that it was certainly not crumbly as cornbread often is, but still bready. My thought at the time was that since the bread had partially risen, it created channels to allow the cream to disperse through the matrix. Sometimes I wonder- this even possible?

The year would have been somewhere between 2003-2006.

Cornbread with cream added during cooking.

Some years ago, a friend that I have long since lost touch with made the most amazing cornbread, where after the bread was partly cooked, cream was poured into the bread through a cut (lengthwise, cross shaped? I don't recall), and then the baking continued, and the cream spread through the half baked matrix.

I always felt he got that recipe from the NY. Times, but I can't be sure, and I've been searching for it on and off for years, because it was amazing.

Since you lot are the culinary sleuths of the planet, I was hoping you could help me find this unorthodox method.

Just a note, it wasn't like a spoon bread, definitely a cornbread, but moister.

Thank you!

Burmese in Denver?

Mulania, thank you for that information! I have since traveled to Burma and learned to make tea leaf salad, even fermenting my tea leaves, but when I am next in that area I will check out the Market.

FYI- did not travel to Burma just to learn to make a salad ;) beautiful country and people.

DUNLOP March Cookbooks of Month: Vegetables and Bean Curd

Thanks- I really enjoyed it, but it was the wrong meat-tofu ratio. I really like the contrast between the silken tofu, the sauce, and less meat.

When I reheated it for breakfast *blush*, I added a half block more of the tofu and let it simmer together a bit, and that solved the "too much meat" issue.

Thank you all for this in-depth thread!

DUNLOP March Cookbooks of Month: Vegetables and Bean Curd

I have finally gotten around to buying LOP, and I've been reading all these old COTM threads voraciously. I've made my base recipes- red oil, ground Sichuan peppercorns, made several trips to the Asian market for the right pastes, beans and yu cai.

I made the Mapo Tofu tonight with few alterations- 1) less peanut oil to start, but then 2) did finish the dish with some red oil for that sheen, and a little more heat. 3) I haven't been able to find facing heaven chiles, so I use a combination of Thai bird chilies and Pequins. I was very pleased with the result. I used pork, (I guess that's alteration 4) and probably a little more than I should have- my butcher will always put more on the scale if I let him.

I was pleased with how easy this was to throw together when you have what you need- somehow I thought it would be more difficult. I'm loving this book!

Dipping sauces for steamed artichokes

I'm an artichoke fanatic, so bear with me here, I've been sorting this for years.

Butter- a couple of tablespoons in a ramekin with one clove puréed fresh garlic and some freshly grated lemon zest. You can do this in med heat in a saucepan, but I do 50% power in the 'wave.

Nuke that for 30 seconds, let sit, since your chokes are steaming. Repeat the heating a few more times about 5 minutes apart to lessen the rawness of the garlic get and the flavors infused.

After the chokes are off the heat and cooling a bit, mix in mayo (same amount as the butter, and a squeeze of lemon juice. Add salt to taste.

Tangerine oil- savory applications

I did consider the cocktail potential- margaritas, eh? I'll take that challenge.

I also considered a sauce or dip for grilled shrimp, or a pot-sticker sauce.

But yeah, it's heady stuff. Adding a little at a time is a good suggestion.

Tangerine oil- savory applications

I have this bottle of Boyajian Tangerine Oil. It's very strongly scented and flavored- basically tastes like Tangerine zest.

I've found some sweet recipe ideas for it, but I was hoping for a few savories. It really seems to call out for something like a pan-Asian tangerine beef or chicken dish, with chili paste, shaoshing- something of that nature. I'm a little unsure of proportions, as it could easily overpower. I put a drop on my tongue about 5 minutes ago and I still taste it.

Thoughts? It seems likely lovely stuff, and it don't want to waste it.

white cheddar with chipotle

Rogue Creamery in Oregon makes a cheddar called "Pistol Point" that has chipotle in it.

I googled "New Mexico Goat Dairy" and got a number of hits- see if any of those look familiar to you.

Jan 29, 2013
caviar_and_chitlins in Cheese

More clicks = more ad revenue.

Lots of complaints about having to click through more links to get where you want. More clicks means a busier site means CH can charge more for ads, because unless you use an adblocker, you see more and more ads, everytime you are re-directed. cha-ching!

CH users are making the mistake that CH cares about your user experience. They don't. Not anymore.

Remember the people (myself included) that complained when a lot of content went to video over text? More ad revenue, people.

That said, it's been a fun time, but it's crossed the line where it's clear that CH doesn't care about the regular posters that, truly, helped develop this site with a boatload of free content, discussion, reviews, etc.

So, for all of you who have been so helpful in the past, I've learned a lot, both good and bad- you've steered me right, and guided me away from the wrong.

And while this is a totally free site, and CH can do what they want, it's crossed the line from engaging experience to being commercially manipulated for me. So, see you in the lunch lines. :)

Dec 11, 2012
caviar_and_chitlins in Site Talk

Annual SF trip- in with the old, and what's new?

Thanks all for the replies, I really do appreciate it. This board is probably #1 for "help me eat in ___", so I know you get innundated. I'm following those threads too.

I'm shifting my focus only a little. And, one clarification- when I asked about something like SBP, I meant a place that serves things like rabbits and little birds, and does it well. For now, I'm scratching SBP off the list.

On the list- definites:
Lai Hong Lounge for dim sum, based on another thread (never been!)
Mandalay- it stays on the list, I've been craving this for 6 months.
Mission Chinese- a request by the SO, and it'd be a new one for us.
Canteen- super close to the hotel, another new one
Bodega Bistro- great idea! thanks, another new one
Cotogna for lunch, also a new spot.

Old Mandarin. it's 45 minutes on the light rail, and it goes almost right there..... hmmm.
Another great suggestion, and expands my horizon a lot.
Yank Sing has dropped from definite to maybe. It depends on if I get my fix at Lai Hong.
Dong Bei Mama
Spices II

Probably nots that I was considering:
The new fancy pants Chinese joints. The reviews are not impressive, and I don't mind spending money, as long as it's good, interesting food. Sounds like these don't fit that bill.

Last Chance Kitchen 12/5 (spoilers)

Hi- John E in the TC thread told me how to find it on Demand: Go to TV Shows, "By Network", "Bravo", "Top Chef", and it's in there, but not when you search alphabetically, for some reason.

Top Chef Seattle - Ep. #5 - 12/05/12 (Spoilers)

I figured it out when it started- and then smacked myself in the head for not considering that of course they'd need a few eliminations in order to do a competition.

Top Chef Seattle - Ep. #5 - 12/05/12 (Spoilers)

That's weird! I found it by doing what you said- thanks for the help!

edited to remove silly content. :)

Top Chef Seattle - Ep. #5 - 12/05/12 (Spoilers)

Hi John, I can't find LCK on Demand under Top Chef or in the "L"s... any tips to finding?

Need a food-gift for a very rich co-worker.

How about hit up a cheese shop? You could easily get 2-3 pieces of lovely cheese- or 2 cheeses and some fancy crackers. Murray's on Bleeker or at Grand Central would be happy to help you find something delicious and in your budget.

Dec 04, 2012
caviar_and_chitlins in Manhattan

Annual SF trip- in with the old, and what's new?

Thanks for the thoughts, both of you. I must admit to being curious about the 2 new fancy chinese joints opening up (near my hotel), and the bus out Geary will drop me conveniently near Spices II or Dong Bei Mama, so thanks for those.

I've been following the Tea Leaf Salad thread jealously, and am considering other places, but I may be stuck on Mandalay.

Annual SF trip- in with the old, and what's new?

I can't thank you all enough for your assistance on previous visits- I've followed up on those threads (it's an annoyance of mine when people don't), and I very much enjoyed my dungeness recommendations last January.

We will be in town for 5 days next month.

I love love love chinese, particularly Szechuan. I have little access to anything above sugary, syrupy chinese if I don't make it myself, which I do, but as an egg (coined by my korean friends), I'm still limited.

Places we've been and plan to visit again:
Yank Sing (went to Rincon, but is Stephenson comparable?) I have enjoyed dim sum all over, and
this was my favorite in the US.
Ozumo, mostly for the Tuna tartare. I know it's for the beautiful people, but that was a great dish.
Also, super sake offerings.
Mandalay. Mandalay, Mandalay. Tea leaf salad that I can't get out of my head. Might go twice.

Places we've been, but probably won't return:
Z&Y (liked, but is there something better?)
R & G (went for the crab- again, liked the experience, but wow- that's a lot of work for the reward.
City View- we found Yank Sing to be so much better.
Lers Ros (tenderloin). Loved it the first time, was meh the next few visits. Is the trick sitting at the
bar? We love the bar, and had the best time there.
Woodhouse: Market St. we loved it, but we went for the crab, we had it, loved the atmosphere, the
people, but with limited time, want to try something new.
Zuni Cafe: granted, we only went for wine and cheese after woodhouse, and that damned chicken
is fantastic, but I do make this at home often with the book.

Now, where I need you:
State Bird Provisions: Should we? My husband loves little birds and rabbits- how's the walk-in situation on a Tuesday in January, since reservations are not to be had. Is there a better option for this fare, and on the Muni?

So, given my predilections, what do you think I need to try on this trip? I'm looking for mostly great flavors, love holes-in-walls, and Asian foods are a priority.


Restaurant gripes

I think sharing soup with people I barely know is pretty skeevy, and unless they bring 20 spoons, so each dip into the bowl is with a fresh spoon, yuck.

I also think that you should stop by, call, or email the manager and ask them why they promote this unhygienic practice, that has such a great potential for embarrassment.

I do, however, share soup with my husband, but I already have his cooties.

Restaurant gripes

I hear you, but you can also say, when ordering, "please bring my soup with the salads, and not before, thank you", and the problem is solved.