suby's Profile
Need help with new Zojirushi cooker
Hmmm, I used a new bag of Lundgren Family short brown rice, so if their quality varies a lot, it could be the rice. Do you all wash your rice first? I didn't and couldn't tell from the instruction manual if it's necessary. I know the 'solution' is to add less water next time, but I'm underwhelmed so far. And I have 30 days to figure it out or return it.
Need help with new Zojirushi cooker
I just got a Zoji 3-cup micom and my first batch of brown rice was a complete FAIL. It was really gluey (think wallpaper paste). I followed the directions for brown rice, used the little Japanese measuring cup and added water to the right line. I really like the convenience of the cup/lines and want to use them in the future - if they can be trusted. Right now, I'm wondering if my $30 Aroma is actually better than this $140 upgrade.
Isn't fuzzy logic supposed to remove all the guesswork? Any suggestions from veteran Zoji or fuzzy logic users? TIA
Is My Grill Pan Seasoned or Carcinogenic?
This may be a really dumb question, but last summer, I bought an inexpensive, light silver (aluminum?) pan with lots of dime-sized holes to cook veggies, shrimp, etc. over a gas grill. After several uses, the silver has gone completely black with a thin, scorched "crust" of oil or something - and it's fused on there for good.
I know blackened meat is a carcinogen -- so does that mean the pan may be carcinogenic too? Or is it just getting seasoned? I wouldn't think twice if it was cast iron, but I don't know about other metals.
How I can re-use batch of not-so-great olive oil cookies
Thanks! A strata is a great idea because of the savory/sweet problem. Do you have a recipe that you'd recommend?
Miso hungry
I second Sam's marinade ideas, and love miso cod or salmon. I also like it for tofu. I make a variation of this broiled tofu recipe (light miso and smaller amt., no skewers) and serve it with veggie stirfries.
http://www.epicurious.com/recipes/food/reviews/Broiled-Tofu-with-Miso-em-Tofu-Dengaku-em-353652
How I can re-use batch of not-so-great olive oil cookies
I made Mark Bittman's olive oil cookies last night, and they didn't come out well. It was very strange recipe, involving olive oil, red wine, rosemary and a small amt. of sugar. The cookies look awful (purplish, lumpy, about the size of an Oreo) and have the consistency of a dense biscuit. They are OK, but not great and right between savory and sweet. I can't figure out to fix them. Parmesan might help, but so might some powdered sugar. I don't want to throw out the whole batch ... any ideas on how I can give them a second life?
http://bitten.blogs.nytimes.com/2008/03/07/recipe-of-the-day-olive-oil-cookies-with-red-wine-and-rosemary/
What should I add to a growing Asian pantry?
Thank you! These lists are great... very helpful!
Need advice: How to be better organized for weeknight meals?
A rice cooker with a timer is a great investment. Most make other grains too, and you can set it to be ready when you come home.
Need advice: How to be better organized for weeknight meals?
I have to second this, Valerie... I use my own version of a spreadsheet to jot down ideas, keep track of recipes that worked or that I want to try. I also use it to think of ways to spin leftovers (like flank steak) into other dishes (steak tacos, beef stirfry, etc.). For me, seeing everything on a screen keeps me organized and prevents me from getting into a rut.
What should I add to a growing Asian pantry?
I've been cooking a lot more Asian food lately, and am trying to stock the pantry with essentials. I've got the basic condiments that you can find at most regular grocery stores, like fish sauce, rice vinegar, wasabi, miso, siracha, etc. I'm going to make a trip to a huge (and sort of intimidating) Asian grocery ... what should I get that will keep -- either in the pantry or fridge -- for a long time?
I'm thinking:
Fermented black beans
Kombu seaweed
Kochujang (sp?) - Korean hot sauce
Other ideas?
uses for pickle juice
I've made a really interesting frittata using pickled jalapeno juice from Rozanne Gold's 1-2-3 cookbook. She says that the 'pickling juice from the jalapenos reacts with the eggs to give them a custard-y texture.' It's very quick, simple & tasty. I suspect the custard-y thing happens with other types of pickling juice... maybe someone who gets the chemistry behind food knows what is happening?
Anyway, the basic recipe only calls for eggs, sharp cheddar and pickled jalapenos/juice. Use about 1T juice for 4 eggs + 4 oz cheese. Beat eggs for a few minutes, then mix in jalapeno juice at the end. Add other ingredients to a skillet, then bake the frittata in the oven (no cooking on the stovetop first -- not sure why) at 350 for 20 or so minutes.
Need advice: How to be better organized for weeknight meals?
A little planning -- just something like cheesecake's grilled veggie/veggie sandwich idea -- makes a big difference for me. Plus it really streamlines a trip to the grocery store. Also, I swear by slow cooker meals in the winter and main-dish salads in the summer.
Suggestions for Dry Sherry?
I always put a little sherry in lentil soup. Sometimes I'll add it to winter squash soups, too. It's also great for deglazing your pan after sauteeing chicken or pork (makes a good pan sauce.) And sometimes I add a splash to sauteed mushrooms. I think it goes well with earthy, fall/winter flavors.
Advantages of Active Yeast?
Thanks, weem. That was a great explanation. I definitely did not use liquid that was warm enough to activate the yeast.
Advantages of Active Yeast?
This is all very helpful. I baked Mark Bittman's sandwich bread recipe yesterday, and it didn't come out well at all. The recipe called for instant yeast + a 2 hr rise time. Is instant yeast the same as rapid-rise? (I used rapid-rise). Next time I'll try a slow rise in the fridge. Meanwhile, does anyone need a brick?
Help me find a cookbook for an unadventurous cooking novice...
My cousin is just starting to cook on his own, and he told me that he gets overwhelmed when there more than 4 ingredients listed.... dinner becomes a frozen burrito or pizza. He'd checked out Bittman's 'How To Cook Everything' from the library but decided against buying a copy of his own because he thought it was too huge.
He likes The American Diner Cookbook, which had a lot of simple recipes for stuff like clam chowder, sloppy joes, omlets, etc. Not the healthiest stuff, but it may be a good place to start.
Do I have to throw it out??
I agree. I'd use it, and I'm the type to toss out anything questionable.
Quick Oyster Sauce Question
I rarely cook Chinese food, and have had an unopened (I think, it was completely full) bottle in my fridge for more than a year. I took out a tablespoon for a noodle recipe I want to make tonight. It smells kind of fermented, not fishy and mildly sweet. Is that how it's supposed to smell, or has it gone bad?
Stupid easy recipes you really love
Sorry for the slow response, but I just saw your questions...
Alkapal: I usually get my sardines from Trader Joes. I like skinless, boneless... I'm too squeamish to be a sardine expert! If you know of a better brand that sells skinless/boneless, please let me know.
Sam: Yes, canned artichoke hearts. I've also used the Trader Joe's artichoke pesto and it works great.
Stupid easy recipes you really love
A can of sardines and a few artichokes, red pepper, capers, olives (I usually have something from the olive bar in my fridge) or tapenade and lots of lemon juice and salt. I put all of it in a mini food processor with some salt, and voila.... high protein and very tasty spread for crackers or bread. Takes no more than 5 minutes and is perfect for those nights when you're exhausted, but not all that hungry.
Creamy Risotto
I use a pressure cooker, and it takes about 7 minutes without any stirring. Just throw the ingredients in and make sure the pressure stays as it should. The method is good, but not mind-blowing. Still, much better than most things you can have on the table in less than 15 minutes.
That said, I think the secret really is cream, butter and cheese.
Diwali Potluck Dish Ideas
Raita would work. The tomato/onion salad would also be good. Fruit salads sprinkled with chat masala (found at Indian markets) are common in India. Might sound strange, but it's delish. It's sweet/spicy/tangy and travels well.
What to do with speckled yellow/purple beans
That sounds great. Thanks! I also have some sumac I've been wondering how to use, and I bet it'd work well.
What to do with speckled yellow/purple beans
I meant too tough in the pod.... the pod looks so great, it's a shame they have to be shelled.
What to do with speckled yellow/purple beans
I got some pretty beans today at the farmer's market, and I'm not sure how to use them.
They're pale waxy yellow with purple speckles and streaks, and much wider and wavier than regular yellow beans. The guy at the farmers' market called them rattlesnake beans, but aren't those usually green and fairly thin?
Anyway, any ideas on how I should cook them? They're very pretty, but too tough to be eaten raw.
Do you need to season a preseasoned cast iron pan?
I recently got one from Amazon (a Lodge skillet) and it was pre-seasoned and ready to go. Chances are, it would have been fine. But I didn't know about the coating, etc., either, so I broke a cardinal rule and washed it with soap. Then I re-seasoned it myself. Better safe, right?
The VeggieChop?
I've been hearing some buzz about the VeggieChop, a $30 string-pull chopper at William Sonoma (http://www.williams-sonoma.com/products/sku5834783/index.cfm?clg=79).... Has anyone tried it? If so, what do you think?
Good websites for kitchenware?
I really like a site called Breadbox (www.breadbox-sucasa.com). It's not a store, but it has great ideas for kitchen stuff and it directs you to other good sites. I also like King Arthurs for bakeware. And of course, there's always the William Sonoma website.
pest-proof sugar storage
I like the OXO pop canisters. They're a little pricey, but I've been using them for about 6 months, and they work well. You can find them all over... Amazon, Crate & Barrel, Bed Bath & Beyond, etc.
Pre opera dinner in Santa Fe
Hi Deb,
I'm a big fan of Cafe Pasqual's off Water Street. It has a huge and varied menu, with a lot of options for people who don't want Mexican. If you've never been there, it's a fun, colorful, cramped, and cheerful. And they have very good food.
A more sedate option is Casa Sena (next door to the Shed), which has a fantastic patio. Their menu is sophisticated and not the standard New Mex fare. If you go there, pop into Los Todos Santos for a chocolate. Santacafe is similar with a great patio.
I also like the Coyote Cafe's rooftop cafe. They have an elevator (in case stairs are a problem) and it's a great place for late afternoon margarita.
It may be too casual for pre-opera, but El Farol on Canyon Rd. has a good menu with a lot of tapas. Have fun!
Here's a link to some other ideas: http://www.canyonroadarts.com/restaurants/index.html
