FallsChurch2's Profile
Stumbled upon great way to keep bread fresh!
I picked up a Romertopf clay covered casserole at a thrift shop because it looked like the perfect shape for a sandwich loaf. I've been baking my loaves in this pot and then keeping the bread in the same pot on the kitchen counter for several days. Same deal with a Le Creuset knock-off I bought for a fraction of the price at Target: Both pots work well at both functions. The bread stays mold free and fresh. It does, however, lose the crunchy crust, which goes soft.
Any fans of "gritted bread"?
You paint a nice picture. What, please, is gravelled pots?
Leftover canned pumpkin?
Don't bother with the flour and milk (no need to make a roux to thicken something that is already thick, such as pumpkin puree). Just caramelize the onions in a little OO/butter, then bloom the garlic and a little fresh ginger OR some chopped sage in the hot fat; then add the pumpkin. If it's too thick, dribble in a little half-and-half, to loosen it up. If it still needs a kick, add some Tabasco or black pepper. Let me know how it comes out.
Ray's Hell Burger -- Arlington
Finally went to Ray's Hell for a late lunch Sunday: no question, this is the best burger in the entire universe. Neither my friend nor I had to use any of the condiments on the table (we didn't even THINK about using condiments!). I can't remember the last time I had a burger this terrific. (Ray's Hell is probably the result of many people, like myself, being turned away at Ray's The Steak because they don't do lunch.)
Food Dehydrator Ideas
Amyzan: "A good job of recrisping anything that's gone stale"? Like what? Bread? (Stale means the humidity had been sucked out, so how is putting it in a dehydrator going to refresh it? I don't get it.)
Restaurant report from Dominican Republic
Hey, MMRuth: No problem; we just spent a long time going at a snail's pace on the dirt "road" that lines the beach in Juan Dolio asking everyone about Deli Swiss, before finally being told to turn around and head back to Guayacanes. We found it right away. Thanks for the tip: the place is really worth it.
Re Antipasto & Saporo in Santo Domingo: ask the husband, Franco, to recommend a sampling of a few artisanal cheeses. He is obviously an expert and you will not be disappointed.
Dominican oatmeal [Moved from Caribbean board]
Sorry, Alan, but it's true: we don't measure. Here's how my mom told me to make it: put enough dry oatmeal in the pan -- about a big handful -- to make a nice breakfast (some days you are hungrier, so put a little more in) and enough milk so that it will simmer for a while and not dry out; add enough butter to make it tasty, and not too much sugar because it will rot my teeth. Also a little cinnamon and a few drops vanilla. That's it. If you're feeling particularly poetic one day, add coconut milk (notnot sweetened coconut cream; that stuff is for the tourists) as half the amount of liquid you usually put in.
Restaurant report from Dominican Republic
Just got back from two weeks traveling around the DR and was so very pleasantly surprised at the quality of food that I'm compelled to recommend:
1. The tiny Deli Swiss in the southern beach area of Guayacanes (notnot in next-door-beach Juan Dolio, as a previous Chowhound blogger had said). We had the pork medallions, one with mushroom sauce, one with cracked-pepper cream sauce. Buttery whipped potatoes piped into a ring of rosettes and browned, and in the center, a pile of lightly steamed fresh, hand-sculpted (yes) mixed veggies. Gorgeous setting: a small al fresco terrace overlooking the beach. Great service. They make their own bread and have a good choice of wines.
2. On the northeast peninsula of Samana: Restaurante Xamana, on the main avenue of the small town of Samana; overlooking the marina and the keys in the bay. Authentic Italian, great service, good wine selection. Managed by an Italian couple, and these folks want to feed you: we could barely finish our ravioli (with three different fillings, including beet) and hand-cut taggliatelle with the best bolognese I've had in a long while.
3. In the capital, Santo Domingo: Finally, something beside Vesuvio or Spaguettisimo restaurants. It's an unassuming little place called called Saporo & Antipasto, on Avenida Enriquillo in Los Cacicazgos neighborhood. Opened about six months ago by a young couple (he's Italian, she's Dominican). It's a deli (imported sausages and unusual artisanal cheeses), boutique grocery (jarred sauces, etc) and restaurant. Lovely private al fresco room in the back. I wish I could have brought back some of the cheeses, but the USDA here probably would have flipped over raw, unpasteurized products.
My Pyrex Pan just exploded!
Flourgirl: A few months back, CI had a clear explanation about exploding Pyrex. Look it up.
Clay Breadbaking Without Explosions
Days later ... I did it and nothing exploded: I used the Romertopf to bake bread; it came out beautifully (crust is not as hard as in the LC pots). I pre-heated empty pot and it started smoking after 35 minutes at 450, but quit smoking once I put the no-knead dough in (with parchment paper liner) and replaced lid. I will keep using it only to bake bread, so no oils from other foods can get in pores.
Clay Breadbaking Without Explosions
Before I blow up my kitchen, I need some SOS: I'm experimenting with baking my no-knead bread in a parchment-lined clay pot with lid, instead of the usual LC. Problem: Romertopf site says to 1.) soak clay pot in water 15 minutes, then 2.) put the dough in and place pot in a cold oven.
Questions:
1. No-knead dough is pretty wet already; i don't see the need for soaking pot. Will pot blow up if I don't soak first? Or will a dry pot suck out the moisture from dough and leave me with dry bread?
2. Can I pre-heat empty pot in oven, then put the dough in and bake, or will it blow up if preheated empty, then exposed to room-temp dough? (The Romertopf folks warn against temp-shock; I'd hate to shock-crack the pot.)
What say you? Anybody done this before?
Fish Sauce for sneaky umami effects
Can anybody recommend a good brand of fish sauce? One that doesn't taste/smell too fishy.
BBQ in the Sunshine State
There's an old fashioned BBQ place on Calle Ocho within a few blocks from the intersection of Douglas Road that makes decent BBQ. Can't remember the name but it was something like Bob's Cabin. Also, there's Sonny's locations all over town, including the one on US 1 near Dadeland. Granted, I'm sure it's not as delish as Miss. BBQ, but it'll tide you over.
BBQ Etiquette
Is it considered rude to invite to a BBQ, say you (the host) will provide all sides, but that guests should bring the meat/vegetarian entree they choose and grill it themselves?
I have invited a crowd all of whom seem to have various hangups/dietary restrictions: one is a vegetarian; another loathes chicken; another is not allowed to eat pork; a third is allergic to seafood; yet another one refuses to eat sausages or beef. I'm pulling my hair out with these finicky guests. Is my solution (bring your own meat) rude?
How to spend Williams Sonoma Gift Card?
Do get a slow cooker! I got one as a gift this past Xmas and have gone from skepticism to total conversion: I've cooked BBQ pork ribs; wine-braised beef short ribs; pots of beans, caramelized onions for French onion soup, used it as a humidifier with eucalyptus oil when I got a chest cold (January) and allergies (April), and am now using the crock to let my wet dough slow-rise (the Mark Bittman no-knead bread Rx) and to also bake the loaf. The All-Clad slow cooker will find much use in your kitchen. It's also a Cooks Illustrated Best Buy.
