httpmom's Profile
Recipe Tartufo Limoncello [moved from San Francisco board]
We had it at an Italian place last night. It was some sort of Gelato or sorbet with a creamy lemon center rolled into a ball and topped with Meringue sprinkles...they called it "Tartufo Limencello" and it was just heavenly
Recipe Tartufo Limoncello [moved from San Francisco board]
Anyone know of a good recipe for Tartufo Limoncello?
Cooking With Out A Proper Kitchen...Help?
I have a large laundry room sink and a stationary sink in my garage, thank God. I am finding the hard part is not having a specific place to cook in...it's off putting to prepare food on a table in the garage, but I guess it's like camping. It's too wet and cold to use the patio. I will get a great new kitchen when this is finished, so I'll live with it. Paper products are my new best friend.
Cooking With Out A Proper Kitchen...Help?
Thanks for the link and the suggestions. I didn't plan ahead because I was out of town so I did not freeze anything.
Can I put the cast iron pots on the gas grill and cook like normal...even though it's been raining cats and dogs for 2 weeks? Ha...my luck.
Cooking With Out A Proper Kitchen...Help?
Our kitchen is being remodeled...yahoo...but I will be without an oven or a cooktop for about 3 weeks. I do have a microwave, a outdoor grill, cast iron pans, and a crock pot. Anyone have any suggestions for making decent meals under these limited conditions?
How to give beef stew more punch?
really wonderful and new idea for beef stew...giving it a try this week...thanks!
How Do You Top Your Steak?
Flank Steak needs more the S&P.
Here is my all time quick and favorite marinade for flank steak. Put steak in a zip lock bag.
Add:
1/2 Cup Soy
1/2 Cup Red Wine Vinegar
4-6 Cloves Minced Garlic
Marinade overnight. Then broil 4 mins each side. Slice across the grain very thin.
People LoVe it!
Any fans of "gritted bread"?
Meandering around the Top 10 Roundup for 2008 and came across this delightful post. I just love reading stories about home cooking like this! It's historical as well as useful. Thanks for the great post!
How do you cook rice?
We are fortunate to live a few miles from an excellent Japanese market...they carry a lot of different koshihikari style rices and my favorite is a brand name Tamaki. I have included a photo. I would love to know the reason California grows so many types of rices...but I haven't a clue. They sell about 20-25 different types of rice at this particular market. I buy the Tamaki brand when it's on sale because it is kind of dear. It seems to be perfect for sushi...and it has a really nice taste and texture...but I am far from expert.
Homemade sausage - need advice
The Cabelas...what a great web site! Thanks for sharing. Learned something new. And the stuffers look worthy!
How do you cook rice?
Sam,
I understand you know a thing or two about rice.
How do you tell when a rice has been milled? Just curious? Also, can you buy Fujisaka 5 outside of Japan? Also..why are the CA Japanese types so tasty...I personally love them...is it the climate or the variety or what exactly?
Homemade sausage - need advice
Here are three i have used:
BASIC BANGERS
Got this off the www about 10 years ago.
4-lb Pork
16 leaves Fresh Sage
2 tsp Nutmeg
2 tsp Ginger powder
½ tsp Marjoram
1tsp Salt
Push the pork through the meat grinder. Add the other ingredients. Push through grinder a second time. Form patties.
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Beef Bangers
2 lbs Beef Chuck with visible marbling
2 cups Bread Crumbs made from fresh bread in a processor
2 1/4 Tsp Kosher Salt
1 Tsp Ground Black Pepper
1/2 tsp mace, thyme, nutmeg, coriander
2 Organic Egg Yolks
Cut the meat into cubes. Push through grinder. Combine the meat with the other ingredients. Push through the grinder a second time. Put in casings or make into patties and freeze or use.
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British Bangers
Don't remember where I got this one. But it works for those who do not have a meat grinder attachment.
1/2 lb Lean pork, ground
1/2 lb Lean veal, ground
6 oz Pork fat, ground
3 pieces fresh white bread with crust, finely chopped in processor
1 tsp Salt
1/4 tsp Black Pepper
1/4 tsp Cayenne
1/8 tsp Grated nutmeg
1/8 tsp Mace
1/8 tsp Dried thyme
1/8 tsp Dried marjoram
1 tsp Dried sage
1 tsp Loosely packed finely grated lemon peel
1 large Organic Egg
Knead together the pork, veal, fat, and bread. Stir the salt, pepper,
cayenne, nutmeg and mace, thyme, marjoram, sage, and lemon peel into
the egg, then knead into the meat mixture. Firmly stuff the mixture
into prepared hog casings. Prick any air pockets with a pin. Poach,
braise, or fry them before serving. The raw sausages can be
refrigerated for 3 days, poached or braised sausages for 1 week. They
can also be frozen, raw, poached, or braised, for 3 months Makes 2
lbs raw sausage
Homemade sausage - need advice
You may be experiencing a fat build up in the disks...you know for sure this is the problem if you get any "gray" extruded substance....All you have to do is take the machine back down to where you can see the disks and remove it. Be sure to put the blades back the same way each time (keeps them sharper and in good working order..I mark mine with a permanent X) In the future you may want to start your sausage out by cutting as much of the sinew off as possible and just add chunks of regular fat to keep them moist.
I used to make my sausages...including bangers in casings, but now I just make them into patties and freeze them because most of the time I take them out of the casing for cooking anyway. It's a lot faster too.
How do you cook rice?
This sounds like a worthy method!!!! I eventually gave up and bought a good Japanese rice cooker....no problems now. Don't bother with the cheap China versions they break as soon as you use it once or twice.
M.M. Poonjiaji Spices Ltd. formally known as M.M. Poonjiaji & Co?
Looking for a source for M.M. Poonjiaji & Co Green Label "MADRAS CURRY POWDER"
It used to be sold at Cost Plus in the 70's before it got purchased by a conglomerate. It was wonderful and I have searched ever since for something as good.
Can anyone help me?
So good that you make it over and over again (or at least 3 times!)
The best no knead bread is the new version from America's Test Kitchen...it's remarkable and soooooo easy!
Skirt Steak! what to do? what to do?
This recipe sounds really wonderful and I am going to give it a try... except for one thing...Coca Cola...not to put to fine a point on it but.... the idea of putting into our bodies an ingredient that can clean oil off a driveway and tarnish off a penny is pretty scary.
Secret Seafood Sauce: mayo + water?
I use a Japanese Mayo called Kewpie, it has more vinegar in it than standard mayo and if you add some hot sauce like Sriracha you also have a wonderful tasty sushi sauce....sometimes I bake the fish with various mayo mixtures on it, especially soy....it chars and imparts a satisfying grilled like texture.
Forgotten foods.
Well of course I could...and I wouldn't mind at all to post it BUT...it wasn't anything difficult and it would cost you a small fortune to make it. The veal came in chunks as big as beef Kabobs back then. I am not even sure you can get veal like that anymore. The recipe was just seasoned flour dusted on the veal and fried in butter. We used to dip it in Tomato Ketchup...yuck!
Forgotten foods.
OMG...the memories came flying with your post of "City Chicken"...my sister used to call it _hitty Shicken because she could say C words yet...made us all laugh. I remember going to the butcher with my mom and she would always have him wrap a few pounds of these, usually veal (can you imagine?) for the "cheap" dinner. She dredged them in flour and fried them...really good stuff! We thought it was great to eat them off a stick!
Forgotten foods.
Egg sandwiches have never gone out of favor at our house. It's a favorite late night get back from a long day quick fix meal.
Best Dark Chocolate?
My whole extended family and most of our friends are dark chocolate freaks! The best that we have currently been able to buy......and use for cooking as well as eating... is California's Scharffen Berger. It's dear...but truly outstanding and the only chocolate I use in cooking. I have noticed recently that a lot of well known cooks call for it in their recipes.
Introduce me to Oysters
The only way to eat a great oyster is Raw On The Half Shell atop some ice and with nothing but it's own juices!
I have gotten sick twice on Puget Sound types....so I stick to the East Coast variety......occasionally a Japanese type....but for me and others in my clan....the best oysters on the planet.....without a doubt are....Raw Wellfleet Oysters from Wellfleet MA.
I must admit I have never tried a Belon, but the French claim they are the creme de la creme!
Forgotten foods.
Here are a few that were very popular when I was young and hardly ever seen on a menu or eaten now:
Scrapple or Pon Haus
Borscht was very popular in the 60's
Old Fashioned Lemon Dainty Cookies
Beef Tongue
Watermelon Pickle and/or pickeled veggies like Chow Chow
Divinity Fudge
And I agree...i LOVe beef wellington and still make it a few times a year.
Favorite Movies About Food?
Well...it's late to post but I am a newbie. I like all the movies mentioned...LOVED:
Chocolate
Big Night
Babett's Feast
Tampopo
The Wedding Banquet
Like Water...etc
But no one mentioned...
People Soup! or
My Dinner With Andre!
cooks Illustrated almost no knead bread - anyone else tried?
This is without a doubt the most fool proof artisan style bakery bread I have ever made...and I made the NYTimes recipe at least 20 times.!!!!!........... This version taste extraordinary!!!!! ...........It's so easy! And I can see all kinds of variations coming out of my kitchen in the future. I posted it on my Group Recipes page....but it's available all over the web right now...just search "almost no-knead bread"
Should I get a potato ricer?
Great gnocchi must be made with a ricer...I have a vintage one I bought off eBay cheap and cheerful!
