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DGresh's Profile

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Pesto experts, a lil help please?

true-- while I use her recipe, I never add the butter.

Jul 23, 2014
DGresh in Home Cooking

Master Chef 7/14 spoilers

yes it was "work in a diner". And pie girl for the life of her could not cut a stacked club sandwich without smushing it. Cooking diner food comes down to timing and experience, but doesn't require a heck of a lot of creativity or finesse. For that matter neither does a cake.

Jul 19, 2014
DGresh in Food Media & News

Is there something going on with the site for iphone again?

yes, thanks!

Jul 18, 2014
DGresh in Site Talk

Is there something going on with the site for iphone again?

I'm a new iphone owner, so maybe this is just part of the current problem, but how can I get "my profile"? I can see "my boards" but don't know how to get the threads that I'm following.

Jul 18, 2014
DGresh in Site Talk

Restaurant week dispute

i guess if i squint *really* hard I can maybe see the SO's feeling (though I think it's crazy). that there's some special fun in "getting away with" a cheaper dinner than usual and the OP is messing that up by introducing the idea that maybe it's not such a steal after all. But especially given his medical situation, I think his desires trump.

Jul 16, 2014
DGresh in Not About Food
1

July 2014 COTM: Radically Simple - Pasta, Fish

I threw in a splash of lightly salted water, just to get a more liquid consistency in the food processor.

That said, this was not a hit in my house. Just seemed weird and boring. Not sure what purpose the peppers serve other than to give it a really crazy color.

Jul 16, 2014
DGresh in Home Cooking

Removing Oil Stains From Fabric - Any foolproof methods?

carbona might work. That was my mother's weapon of choice for a lot of stains.

Jul 16, 2014
DGresh in Not About Food

Pesto experts, a lil help please?

I generally don't bother with the layer of oil, since in my experience, while it does darken, it is only the very top layer, and when I use it, I just stir it up at the last minute and the result is still very green.

Jul 15, 2014
DGresh in Home Cooking
1

Master Chef 7/14 spoilers

I thought red velvet *was* a chocolate cake (never made it myself). Is there any reason for the red coloring other than looks?

Jul 15, 2014
DGresh in Food Media & News

Master Chef 7/14 spoilers

THAT is too sweet. All you need to know. Joe is a jerk.

Jul 15, 2014
DGresh in Food Media & News

Removing Oil Stains From Fabric - Any foolproof methods?

I bought store brand (Shoprite) which was talc+fragrance

Jul 15, 2014
DGresh in Not About Food

Pesto experts, a lil help please?

My experience is the opposite. I've never seen a recipe that calls for toasting. Exhibit a: Hazan: http://www.food.com/recipe/pesto-marc...

Jul 14, 2014
DGresh in Home Cooking

Pesto experts, a lil help please?

I typically use *way* less oil than classic recipes such as Hazan's. I freeze it without cheese and add the cheese later (agree on using good cheese; romano is cheaper than parm and I can't tell the difference in pesto). So OP, you have one of those mini food processors that you use the immersion blender stick on? I have one of those, and that should work fine, though you can't make very much at one time in those.

Jul 14, 2014
DGresh in Home Cooking

Food Network Star July 13 Episode - Spoilers

I like Emma also; though Luca is certainly eye-candy. Lenny is too over the top for me.

Jul 14, 2014
DGresh in Food Media & News

Removing Oil Stains From Fabric - Any foolproof methods?

I specifically avoided the cornstarch ones and bought talcum powder. Not sure if the cornstarch would have worked as well as i didn't try it.

Jul 14, 2014
DGresh in Not About Food

boneless chicken wings?

From a recipe in Nathan Myhrvold's tome for the home cook, I did. 12 hours in the sous vide, cool, debone, coat with potato starch, fry. Delicious. Fun exactly once. LOTS of work.

Jul 14, 2014
DGresh in Home Cooking

Freezing chicken portions in Non-Freezer Zip-Lock Plastic?

Ziplock Brand sells these things (meant to be *used* with Ziplock; they are simple bags themselves) that are little one serving "sleeves". I use them to quickly portion raw chicken breasts for freezing so that I can take them out one at a time. I find them really handy; you may find them useful to put multiple chicken pieces in one bigger ziplock. I think they'd come out of the bag with just a half hour of defrost or so. http://www.ziploc.com/Products/Pages/...

Jul 14, 2014
DGresh in Home Cooking

Removing Oil Stains From Fabric - Any foolproof methods?

I also have had good results with Dawn but recently tried the talcum powder and was very impressed with how well it worked.

Jul 14, 2014
DGresh in Not About Food

HELP!! Extremely picky eaters, out of dinner options!!

A crunchy red cabbage salad can be a wonderful thing. My (80+) year old dad makes a big salad of cabbage, red pepper, etc. and eats from that all week. An easy thing.

Jul 13, 2014
DGresh in Home Cooking
2

Raising a non-picky eater

I tend to agree. My kids are adults-in-training now (17 and 20), and certainly have their preferences. But from the time they were 9 months old they ate what we ate, with rare dinners out where they could, if they wanted, have the kids menu. But at least they will eat a bite or two of anything offered, anywhere, without a fuss. I think that in itself is a wonderful thing to go forward in life with, if only as politeness when you're a guest.

Jul 13, 2014
DGresh in Not About Food

July 2014 COTM: Radically Simple - Pasta, Fish

So I'm planning on doing the Pimiento Mac tonight. I quickly read the recipe before heading to the store and saw "6 oz jar of roasted red peppers". I never buy the jars, just do it myself, so I have some red peppers in the refrigerator. Now I read the instructions and I'm supposed to use the "brine" that the peppers come in. I've looked on the web and the "brine" can be a lot of things, but sounds like it's often just a salty liquid with some onions perhaps. I'm just wondering *how much* liquid this was in your jar. I'll improvise here.

Jul 13, 2014
DGresh in Home Cooking

"Care and Management of Lies"; a historical novel with a strong food theme

yes I've read them all.

Jul 12, 2014
DGresh in Food Media & News
1

Is it okay to graze off your plate while in the buffet line?

On a side note there is a local (cheap) catering place that our school system uses for "events". The reviews of the place range from "absolutely terrible" (from people who were guests at weddings) to "this place is the best" (invariably from brides)!

Jul 12, 2014
DGresh in Not About Food

July 2014 COTM: Radically Simple - Poultry, Meat

wow, me too. I thought I had nearly every spice already in my pantry, and certainly *knew* about the ones I didn't. But grains of paradise is a new one for me.

Jul 11, 2014
DGresh in Home Cooking

"Care and Management of Lies"; a historical novel with a strong food theme

I'm reading a historical novel set during WWI and it has a most wonderful food theme running through it. A young wife is left to tend the farm in England while her husband is in the trenches. She writes long letters to him describing the (mostly imaginary) meals she is cooking for him, with inventive uses of herbs, stored fruits and vegetables, meats, etc. She is something of an untrained genius at finding unusual combinations of flavors, and her stories are treasured and shared with the other men on the front line, while they suffer their army rations.

http://www.npr.org/2014/07/03/3254913...

Jul 10, 2014
DGresh in Food Media & News
2

MasterChef US June 30 chatter

on the other MC thread some of us are making the same observation. There seems to be a diversity of opinion on what a "spring roll" is or is not.

Jul 09, 2014
DGresh in Food Media & News

Beer & Bacon Pairing in Swarthmore

just curious; I thought Swarthmore was a "dry" town (what with all the bru-ha-ha over the College opening a restaurant that isn't dry). Does beer not count?

Jul 09, 2014
DGresh in Philadelphia

Master Chef July 7

I also thought "those are egg rolls, not spring rolls" but at least according to Google, both types might be called "spring rolls" (Vietnamese vs Chinese)

https://www.google.com/search?q=sprin...

Jul 08, 2014
DGresh in Food Media & News
1

MasterChef US June 30 chatter

good point.

Jul 04, 2014
DGresh in Food Media & News

Is it okay to graze off your plate while in the buffet line?

Those same people probably eat their fries with their fingers back at the table and then later touch the serving utensils. Just say'in. And don't people typically just touch the fry anyway? I guess I'd probably not do it, but I wouldn't be overly concerned to see someone else do it.

Jul 04, 2014
DGresh in Not About Food