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How do you discover cookbooks?

Your father's cookbook collection sounds wonderful. I hope you're finding some keepers. One friendly thought about getting rid of them, though, is that if they were primarily from a book club, then they are likely "book club editions", which can sometimes make them harder to sell since dealers and collectors consider them less desirable. Of course, anybody just wanting recipes should be happy with them, and with a little patience, I'm sure they'll find happy new homes.

Jul 18, 2015
weem in Home Cooking

How do you discover cookbooks?

Yes, that is a shame. I've also checked out cookbooks from the library, only to find whole pages torn out. It's maddening.

Jul 18, 2015
weem in Home Cooking

How do you discover cookbooks?

Yes, the library is such an overlooked source. Plus, you can try them out for free before committing to buying them elsewhere.

1960s cookery - Vincent Price

He was definitely a foodie. In addition to the "Treasury" (a beautiful collection of restaurant recipes from around the world), there's one called "Come Into the Kitchen", which is a collection of vintage American recipes, also written with his second wife, Mary. There's even something called the "Beverly Hills Cook Book", which is audio recordings of Vincent Price reading recipes and giving cooking instruction. Try going to YouTube and typing in something like "Vincent Price Cooking" for samples of this sort of thing. It's a treat to hear that spooky/soothing voice speaking with enthusiasm about food.

Jun 03, 2015
weem in Home Cooking

self rising flour-

I understand it's also more common in the UK, where's it's called self-raising flour. Google "self-raising" flour instead of "self-rising", and you might find some different suggestions for using it.

Apr 25, 2015
weem in Home Cooking

What's your favorite food blog?

If you don't already know it, you might enjoy TasteSpotting. People submit entries from their own food blogs. It's updated frequently, and each photo will take you to a different site. Some are better than others, of course, but it's a great way to browse food blogs.

http://www.tastespotting.com/

Apr 08, 2015
weem in Food Media & News
1

Ice cream pairing

Is there any way to taste it first? I am often asked to bring desserts to friends' parties, and it drives me crazy when people plop ice cream on the plate without checking to see if the flavors go well together. I made an olive oil cake with an orange sauce, and the host tossed vanilla ice cream onto everybody's servings which made the sauce taste extremely bitter (which it didn't on its own). I brought a blackberry pie which was served with a tart blackberry sorbet, making the pie taste overly sweet (which it didn't on its own). So for what it's worth, my limited experience has been that the ice cream will affect your perception of the flavor of the pastry, not the other way around, but I'd be interested to hear other people's experiences with this. Your tart sounds delicious, by the way.

Mar 31, 2015
weem in Home Cooking
1

Recipes to use Dark Chocolate?

Dark chocolate can also be used in savory dishes like chili, or in things like a mole sauce. Sorry I don't have specific recipes in mind, but I thought it might be a fun alternate avenue for you to explore.

Feb 18, 2015
weem in Home Cooking

Would you buy your neighbors' home cooked food

Yes, indeed. I'm all in favor of health and safety regulations, but I think it's a shame when something like "Food Not Bombs" gets harassed. Regarding the website in the original post, I can totally see it running afoul of the authorities and having all sorts of legal problems, but it might have the advantage of being so underground, operating out of people's homes, etc., rather than a central location (besides the website office itself, of course). Or not, hard to say.

Feb 04, 2015
weem in Not About Food
1

Would you buy your neighbors' home cooked food

I completely agree that changing the law is the ideal way to go. Also, sorry if I gave the wrong impression, I didn't mean to suggest that SF was unusually lax in its enforcement of health and safety codes, just that it can barely keep up sometimes, especially when something underground catches fire. At least that's my impression.

Feb 04, 2015
weem in Not About Food

Would you buy your neighbors' home cooked food

I was thinking, "This might do well in San Francisco", and then I realized you are in San Francisco! :-)

I love the idea of buying a meal from a nearby home cook, especially in my extremely diverse neighborhood. But only now and then. I live alone and I like to eat food I haven't cooked, but I live in downtown San Francisco where there are a ton of places to eat within a few blocks of my apartment, offering a wide variety of cuisines at cheap prices. Not to mention I'm usually pretty broke. So for me, the home food prices would have to be comparable, the food would have to be interesting, and the location would have to be within easy walking distance.

I doubt it's legal, or at best it lives in a gray zone. But San Francisco is full of people who believe the entrepreneurial spirit takes precedent over the law (for better or for worse), allowing for things like AirBnB and Lyft to flourish. People here flock to sketchy food carts and underground "restaurants". Plus, this is a town of diehard foodies, always seeking new culinary experiences. They might love this.

Sketchy food carts and underground restaurants brings me to the issue of food safety, which seems to put off a lot of people on this board. Understandably. But I'd totally go have dinner at a stranger's house (say, as a +1 guest) without thinking twice about my health, so why would paying for it make a difference? I would think it might almost make the cook be more careful. And I have to point out that the only times I've ever gotten food poisoning have been when I've eaten in fully inspected restaurants.

Good luck with your project. I'm curious to hear what comes of it.

Feb 03, 2015
weem in Not About Food

Would you buy your neighbors' home cooked food

Downtown San Francisco here. This is very intriguing. I would definitely consider something like this. I'm guessing it's rather under the table like AirBnB or something.

Feb 03, 2015
weem in Not About Food
1

What are some of your favorite kitchen tricks that you'd be hesitant to admit to foodies?

Ha! It's fine. No offense taken. But you're right, some people on these boards can be so touchy that you really have to, ahem, "butter" them up. ;-)

What are some of your favorite kitchen tricks that you'd be hesitant to admit to foodies?

Thanks for the correction. I knew they were basically the same thing, but I thought there was somehow a slight difference. My mistake.

Jan 23, 2015
weem in Home Cooking

What are some of your favorite kitchen tricks that you'd be hesitant to admit to foodies?

Yep, my cookie recipe is old enough that it calls for "oleo". I use margarine instead.

Jan 22, 2015
weem in Home Cooking

What are some of your favorite kitchen tricks that you'd be hesitant to admit to foodies?

I love baking with butter, but my favorite holiday sugar cookie recipe requires margarine, and my old family recipe for "no-fail" pie crust uses shortening.

Jan 22, 2015
weem in Home Cooking

Raw peanuts. Roasted and they taste weird.

Living near a Chinatown, I see lots of raw peanuts for sale at bargain prices, presumably for stir-fry. I just buy them to snack on raw. We may just have different personal tastes, but it may also be that there was something bad about your batch if they didn't even taste right before you roasted them.

Dec 17, 2014
weem in Home Cooking

Favorite cooking task(s)?

I love mixing a bowl of ingredients with my bare hands, anything from meatloaf to cookie dough.

Dec 10, 2014
weem in Home Cooking

Lemon bars

Agreed. I also find they cut neater when they've been completely chilled in the fridge.

Oct 27, 2014
weem in Home Cooking

Lemon bars

Mine have brown and crunchy edges (in a metal pan), but that has never bothered me since they are otherwise perfect. I just trim the edges off before serving, and save the edges for snacking later.

Oct 27, 2014
weem in Home Cooking
1

Trying to organize a fun dinner for 10 "foodie hipsters" visiting from LA

Last weekend I went with a party of nine to a very hipsterish place in the Mission called Urban Putt. It's a full bar and restaurant combined with an indoor miniature golf course. Definitely festive. I was very content with my food (appetizer of deep fried olives, main course of jambalaya, dessert of Indian pudding), and I believe all my foodie friends were happy with theirs, too. (A word of advice is that, while you can make a reservation for the restaurant part, the mini-golf is first-come-first-serve, and can get crowded the later it gets in the evening.)

Non-alcoholic drinks that pair nicely with food

I no longer drink alcohol, but, of course, I still consume liquid beverages.

There is a temptation among people who, for whatever reason, have quit drinking to try to replicate the experience of drinking, minus the effect of alcohol. Mostly that involves trying to mimic the taste. But I personally find that it is more satisfying to experience what else is out there, in the same way that I find vegetarian dishes more satisfying when they aren't trying to mimic the experience of eating meat.

However, if you must have that flavor, there are a few options. Though they're hard to find, there are grape juices made with actual wine grapes that are more reminiscent of the flavor of wine than a Welch's-style juice. And there are a few non-alcoholic beers that are passable (I like Kaliber). Sorry that non-alcoholic wines are generally not very good.

I always keep a pitcher of iced tea in the fridge, and it is my go-to beverage for meals. Sometimes iced coffee, depending on what I'm eating. I usually drink tea and coffee black, but once in a while I'll mix it up with sugar, maybe milk, maybe lemon (for the tea), etc. There are also, as has been said above, lots of flavors of tea to try.

Water is an easy and obvious choice, either plain or sparkling. And it can be fun to enhance it with a splash of lemon or lime, a bit of juice, etc. One restaurant I go to serves its water with slices of cucumber.

And, for what it's worth, if I find myself in a bar, my go-to "mocktail" is simply cranberry juice and tonic. Tart but refreshing.

Apr 22, 2014
weem in General Topics

Egg entrees for egg haters?

You mention "brinner" foods like French toast and pancakes, but say you don't care for something sweet for dinner. Can you make savory versions? I have a friend who makes savory waffles by omitting the sugar from the batter, laying strips of bacon on the waffle iron along with the batter, and topping them with sour cream instead of syrup. I can imagine adapting pancake and French toast recipes in similar ways, mixing in savory spices, finely chopped bacon or other meat, mushrooms, etc. (I'd suggest cheese, too, but I see above that you're lactose intolerant.) I haven't tried this, but it might be a fun experiment.

Apr 12, 2014
weem in Home Cooking
2

What cookbooks have you bought recently, or are you lusting after? [Through April 30, 2014]

Thanks for the reading suggestion, LulusMom.

Apr 07, 2014
weem in Home Cooking

What cookbooks have you bought recently, or are you lusting after? [Through April 30, 2014]

I recently finished reading "Mastering the Art of Soviet Cooking" by Anya Von Bremzen. I got it from the library, I loved it, and now I want to own it. It's more memoir than cookbook, but it has recipes that I want to try.

Apr 07, 2014
weem in Home Cooking
1

Desserts that can be frozen

My grandparents had a neighbor who had a separate freezer just for cookies. She would bake in her spare time like a hobby, and then any time she had a gathering to go to, she would defrost a plateful and take them along.

Mar 21, 2014
weem in Home Cooking

Question #1 - What to do with hotdogs other than in a bun?

I once ground a couple up in the food processor along with some onion and garlic, mixed in some bread crumbs, parmesan cheese, whatever spices I was in the mood for that day, a drizzle of olive oil, and used them as the stuffing for some baked tomatoes. Nothing I was planning to serve to company, but I was pleased enough with the result.

Mar 21, 2014
weem in Home Cooking

What cookbooks have you bought recently, or are you lusting after? March 2014 edition! [through March 31, 2014]

Thank you! Yes, I agree they are very handy. I use mine to help me keep track of books I'd like to get down the road when I have the disposable cash, and if others end up buying me something off the list in the meantime, so much the better.

Mar 20, 2014
weem in Home Cooking

What cookbooks have you bought recently, or are you lusting after? March 2014 edition! [through March 31, 2014]

For my birthday last week, some friends went to my Amazon wish list. Even though I have a variety of cookbooks listed, they picked two dessert books since they always ask me to bring desserts to their dinner parties. They admitted some self-interest in their choices. So I ended up with:
"The Wooden Spoon Dessert Book", by Marilyn M. Moore
and
"Maida Heatter's Cakes", by Maida Heatter.

Oh, and I popped into Goodwill the other day looking for a particular item, and on a total whim I picked up a copy of "Fiery Foods That I Love", by Paul Prudhomme. Goodwill prices make impulse purchases a little too easy, but it looks like a fun book.

Mar 20, 2014
weem in Home Cooking
1

Cookbooks that are more than just cookbooks.

Culinary histories of California? That's an interesting question. When I think of California cuisine, I think of the more contemporary version (Alice Waters, Judy Rodgers, even Michael Pollan). But historical? There must be information about the cuisine of California when it was a Spanish colony, and, of course, there's the rich heritage of Native American cooking. And you're right, California is a large enough place that there would logically be regional variations. Well, just to pick a book from my city, you might try "Sumptuous Dining in Gaslight San Francisco", chronicling the dining scene in San Francisco (with recipes) from 1875-1915. It's out of print, but shouldn't be hard to find.

Mar 18, 2014
weem in Home Cooking