emily's Profile
Viking Range Hood Cleaning Nightmare
I have a Modern Aire hood and it's quite easy to clean. Maintenance guidelines put out by the company state that only the filters need cleaning and they are easy to pop out and run through the dishwasher. The filters all have rounded (no sharp) edges.
New Fuchsia Dunlop book
Seriously agreed on the jacket. What were they thinking? The US cover is beautiful in comparison.
New Fuchsia Dunlop book
The "Look Inside" feature is now up, so you can see the index of recipes.
http://www.amazon.co.uk/Every-Grain-Rice-Chinese-Cooking/dp/140880252X/ref=sr_1_1?s=books&ie=UTF8&qid=1338259181&sr=1-1
Trader Joe's Yea/Nay Thread - 2nd quarter 2012
I find these to be really, really sweet. They don't even freeze completely due to the high sugar content.
Trader Joe's frozen croissants
I've made them all year round, as well, in OC and in the Bay Area. Up here, they actually get a bit dried out in the winter overnight. Just fine in the summer, but our nights are always cool....
New Fuchsia Dunlop book
Really looking forward to her new book in June. I'm also booked on her China tour in October -- should be fun!
Just moved to Mountain View from New York. Help an east coast hound find his new favorite haunts!
I'm not even sure why freeway nomenclature was even brought up. You don't see LA hounds telling newcomers to make sure to call it The 405 or The 101. Who cares?
Just moved to Mountain View from New York. Help an east coast hound find his new favorite haunts!
My 2 cents: The Mt. View farmer's market is quite good. I live in Menlo Park and prefer to do my produce shopping at Sigona's (locations at the Stanford Mall and Redwood City) and usually visit Schaub's Meat, Fish & Poultry next door at Stanford at the same time. Sigona's is inexpensive and usually has the speciality items I look for at the farmer's market (green garlic, tangelos, pastured eggs...). There is a Penzey's in downtown Menlo Park for quality spices.
You should try Napoletana Pizzeria in Mt. View, along with Spot Pizza off of University Ave in Palo Alto. Grullense on Middlefield (the one across from Costco) in Redwood City has excellent carnitas tacos (the other Grullense locations are not nearly as good -- I wasted 2 years eating at the one on El Camino in Redwood City).
Looking for Tempus Fugit Creme de Menthe and Creme de Cacao in WA or OR
I was in Cask the other day and was told that TF switched distributors, so it's out of stock many places. Should be back in late May.
DUNLOP March Cookbooks of Month: Meat
FWIW, she says that her recipe is not from Dunlop's book. I posted a comment about it and she responded.
Bon Appetit Magazine Going Totally Downhill
Btw, the 2 tricks I picked up on the fried chicken were 1) do not marinate overnight in buttermilk (it makes the skin soggy; dip it thinned buttermilk before flouring instead and 2) keep turning the chicken in the oil every 1-2 minutes while frying (rather than flipping once, which creates a flattened/dark bottom). The latter seems kind of "duh" to me now, but I apparently couldn't figure it out on my own.
Bon Appetit Magazine Going Totally Downhill
I was never a big follower of BA, but I believe it's gotten better in the last few months. My subscription transferred after Gourmet folded and I now enjoy "reading" it (the fried chicken recipe from a few months ago was great). It's not Saveur, but it'll do.
Food & Wine, on the other hand, is now on my crap list.
making boxed cake mix better...
I used to make a version of this Coconut Poke Cake:
http://allrecipes.com/recipe/coconut-poke-cake/
Bake a white cake mix, then, when cool, poke holes into the cake and pour over a mixture of cream of coconut and sweetened condensed milk. The original recipe I used added some coconut extract to the batter and a real whipped cream topping (not Cool Whip).
Who here can actually cook excellent authentic or close to it Chinese food?
Yes, do tell.
Pioneer Woman
Yes, the guest house's kitchen. Haters will note that she remodeled it to its current size with the secret plan to host her own TV show there. Because she's got THAT much money and ambition -- the horror!
Who here can actually cook excellent authentic or close to it Chinese food?
I've got the Florence LIn book. Have only made the shao bing, but it's great!
Who here can actually cook excellent authentic or close to it Chinese food?
My SO's mother (from China + Taiwan) cooks most of her food out of Wei Chuan's "Chinese Cooking." In fact, I have her original hardback copy from the '70s in both English and Chinese, as well as an English-only paperback I picked up a few years ago. Her food is excellent, by the way, although I can out-do her on quite a few dishes from Dunlop's books. :)
I will have to check out the Simonds and Kuo books, since I am a big fan of the other ones.
Best Creme de Cacao
I don't own it, but my local shop (K&L) highly recommended the Godiva. They seemed kind of embarrassed about doing so....
Best Creme de Cacao
I finally special ordered the MR from Hi-Times to replace my DeKuyper, and, honestly, I'm not sure it's clearly better. I'll probably try the Tempus Fugit version when it's back in stock.
Found it! Hard to find ingredients and where to find them
K&L is more of a wine shop than liquor store; however, it's a fantastic resource and the Redwood City location is my go-to local spirits store. Beltramo's in Menlo Park also has a nice selection and probably a wider array of bitters. Cask beats both, though, and is focused on spirits.
What are your most recent cookbook purchases? Late winter indulgences... [OLD]
I bought this cookbook mainly for the chickpea spread. Had it in the restaurant and wanted the recipe! So good.
Trader Joe's Yea/Nay Thread - 1st quarter 2012 [old]
The heirloom oranges have an intoxicating smell; the scent that wafted out of my trunk when I got home was wonderful. However, the juice I squeezed was a bit disappointing. I find a good tangelo juice to be much more gratifying (great balance of tang and sweet).
What cookbooks have you bought lately? Springtime edition! [old]
I have a hard time getting into Batali even though I love a lot of the dishes at his restaurants. Perhaps a ghost writing problem?
Measuring Spoons - are there any on the market that aren't pure Chinese junk?
I haven't bought measuring spoons in a while, but mine look like this set from SLT and they've been going strong for a while:
http://www.surlatable.com/product/PRO-674481/Sur-La-Table-Stainless-Steel-Measuring-Spoons
They definitely don't bend like other sets I've used.
Cocoa nibs - more than just bitter crunch?
Alice Medrich has a wonderful ice cream recipe using cocoa nibs. The end result is a heavenly, light chocolate flavor.
http://www.bakingobsession.com/2008/05/25/cocoa-nib-ice-cream/
DUNLOP March Cookbooks of Month: Meat
Thanks -- I'll try looking for the correct product at the 99 Ranch Market.
DUNLOP March Cookbooks of Month: Meat
Can anyone tell me if what I have below is sweet bean paste? The ingredients are soya bean, sugar, and wheat flour but the characters don't look like tian mian jiang. Is this a different product?
New Fuchsia Dunlop book
The UK and US editions are by different publishers. Looks like the UK edition is coming out first in 2012 (Bloomsbury UK) and then the US version next year (WW Norton). Both versions can be ordered on the various Amazon sites. I'd like to get it in June, but the US edition looks so much more attractive!
