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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

Nov 13, 2010
httpmom in Home Cooking

Recipe Tartufo Limoncello [moved from San Francisco board]

Anyone know of a good recipe for Tartufo Limoncello?

Nov 13, 2010
httpmom in Home Cooking

Is Indian Pudding Ready for a Comeback?

OMG I sure hope not! You can still get it at my in-laws house. They are from New England and never venture into unknown food territory...have been making the same family recipe for generations. I think it is one of the worst tasting foods I have ever eaten.

Oct 13, 2010
httpmom in Features

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.

Jan 31, 2010
httpmom in Home Cooking

Desserts of The British Empire

One of my personal favs!

Jan 31, 2010
httpmom in Home Cooking

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.

Jan 30, 2010
httpmom in Home Cooking

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?

Jan 30, 2010
httpmom in Home Cooking

How to give beef stew more punch?

really wonderful and new idea for beef stew...giving it a try this week...thanks!

Jan 30, 2010
httpmom in Home Cooking

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!

Jan 29, 2010
httpmom in Home Cooking

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!

Jan 02, 2009
httpmom in General Topics

Is Saimin the Love Child of Ramen and Pho?

I really enjoy posts about local foods and it's always fun to hear the ways Hawaiians use Spam. Thanks!

Jan 02, 2009
httpmom in Features

An Unforgiving Ending

Richard was an artist in the kitchen! His career will be worth following and I am personally sorry he didn't get the prize..would have loved to see what he could do with the money....still have not figured out how the judging works on this show.

Jun 15, 2008
httpmom in Features

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.

May 19, 2008
httpmom in Home Cooking

Homemade sausage - need advice

The Cabelas...what a great web site! Thanks for sharing. Learned something new. And the stuffers look worthy!

May 19, 2008
httpmom in Home Cooking

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?

May 19, 2008
httpmom in Home Cooking

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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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

May 17, 2008
httpmom in Home Cooking

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.

May 17, 2008
httpmom in Home Cooking

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.

May 17, 2008
httpmom in Home Cooking

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?

May 17, 2008
httpmom in General Topics

The Return of Punch

There used to be a nice punch that was common at wedding and baby showers in the 50's-60's. I can't find the recipe but it had ginger ale, cool spices, and I think tea but there was no ice cream or sherbert.......does anyone have the recipe????...it was GREAT!

May 17, 2008
httpmom in Features

Can Restaurants Overpower Online Food Reviews?

Yipes...Big Brother is alive and well in America! I hope the "shill detectors" find work arounds FASTER!

May 17, 2008
httpmom in Features

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!

May 16, 2008
httpmom in Home Cooking

Ramos Gin Fizz

This used to be one of our favorite summer cocktails...still love the flavor...and yes the French OFW makes the drink, but you could also substitute Fiori Di Sicilia available at King Arthur Flour and just as unique and orange flavored as OFW. The Fiori Di Sicilia is also wonderful in baking.

May 16, 2008
httpmom in Recipes

Marital Problems

Yep...Richard and Antonia. Spike is a big looser. Apart from the fact that he's unprofessional toward the other competitors...his food sucks. Chicken salad with grapes...great...but with olives too???? Just plain yuck.

May 15, 2008
httpmom in Features

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.

May 14, 2008
httpmom in Home Cooking

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.

May 14, 2008
httpmom in Home Cooking

Padma Breaks Up the Band

Agree he didn't have the proper vision and skill...feeding curry to kids? But I thought he was fun!

May 12, 2008
httpmom in Features

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!

May 09, 2008
httpmom in General Topics

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!

May 08, 2008
httpmom in General Topics

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.

May 08, 2008
httpmom in General Topics