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jules1026's Profile

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Best Size for a 2nd Le Creuset Dutch Oven

I use my 3.5 qt to boil potatoes, blanch green vegetables, and general tasks. It cleans more easily than my All Clad saucepans.

Nov 16, 2014
jules1026 in Cookware
1

Chinese Pork Dumplings

Love the story! Thanks for the laugh!

Jan 10, 2010
jules1026 in Home Cooking

Chinese Pork Dumplings

IMO, they don't taste any differently if they're pleated on both sides. :) Although it looks like quite the discussion !

Jan 10, 2010
jules1026 in Home Cooking

Need advice: How to be better organized for weeknight meals?

Yes, that's my experience with the rising/texture. I usually mix it up, make a loaf or two over the first two or three days, and then the rest ends up as pizza or gets thrown into the next batch. I've never really had to freeze any of the doughs, other than challah and brioche. No complaints here, the method and time frame work really well for me.

Jan 10, 2010
jules1026 in Home Cooking

Chinese Pork Dumplings

If these are something you're going to make again, I'd recommend a dumpling press. Makes the assembly go so much faster.

Jan 10, 2010
jules1026 in Home Cooking

Need advice: How to be better organized for weeknight meals?

I use this method too. It's easy to start the oven, pull the dough out of the fridge, finish up after-work routine stuff, and then get to making pizza or other bread products.

Jan 10, 2010
jules1026 in Home Cooking

Ginette Mathiot, I Know How to Cook?

I own it, (recently acquired the English version AND the French version), but haven't really had time to go through it. It's huge and heavy.

Dec 06, 2009
jules1026 in Home Cooking

Making Twinkies at home

Dec 02, 2009
jules1026 in Home Cooking

What do we have in the Northwest that you can't get in other parts of the US?

Yes, most things be found elsewhere. But perhaps you need to search grocery stores far and wide, you need to order ahead of time, or they cost a fortune.

Nov 22, 2009
jules1026 in Pacific Northwest

problems with hand crank apple corer/peeler/slicer......can anybody help?

I do, and I love it. Sometimes I need to do a little clean-up on small items, such as small pieces of peel or core attached to the slices, but it's nothing compared to the task of peeling all of those apples. Here is the one I have: http://www.kingarthurflour.com/shop/i...

Nov 22, 2009
jules1026 in Cookware

Eggo shortage

I thought I was the only one who ate Eggos frozen straight from the box. (or used to, rather!)

Nov 22, 2009
jules1026 in Food Media & News

What do we have in the Northwest that you can't get in other parts of the US?

Local tuna, and comice pears (the ones in the midwestern grocery stores are just sad, and Harry and David prices are ridiculous). I'm always looking for new ideas to bring back to friends and family at Christmas-- great thread!

Nov 22, 2009
jules1026 in Pacific Northwest

Not because I think it is too hard to make, so please don't crucify me, BUT

The Safeway house brand.

Nov 04, 2009
jules1026 in General Topics

What did your Mom always have on hand, that you NEVER do?

My parents visited my place for a few weeks this summer. My Dad asked for Bacos. I just looked at him and handed him the bacon out of the fridge.

Sep 22, 2009
jules1026 in General Topics

Chipotle

Actually, Chipotle DOES post their nutrition information. http://www.chipotle.com/ChipotleNutri...

Sep 04, 2009
jules1026 in Chains

No knead bread? What's the point?

Part of your problem may also be a flour brand or amount of flour. I've had very flat doughs when using bleached flours and those with low protein content. The dough also looks very wet-- even with no-knead bread, you should be able to at least contemplate picking it up and moving it and the form staying pretty much intact. It might deflate if you do that, but the possibility should be there.

Sep 01, 2009
jules1026 in Home Cooking

No knead bread? What's the point?

Gosh, I thought I was the only one with three different doughs in the fridge!

Aug 16, 2009
jules1026 in Home Cooking

Next Food Network Star..ep 4 "spoilers"

Didn't Aaron use chipotle but didn't know what it was?

Jul 01, 2009
jules1026 in Food Media & News

Food myths--or are they?

Re: #4: I've had no problem with plastic cutting boards (tip: buy 4 or 5 at Ikea and never worry again). My mom has hard, acrylic cutting boards-- if that's what you're talking about, I agree, they're terrible.

Jun 27, 2009
jules1026 in General Topics

What should I teach middle schoolers to do in the kitchen?

Vegetables and the ways to prepare them. My parents had never roasted a vegetable besides a potato until I showed them how good it was.

Jun 06, 2009
jules1026 in General Topics

What are your cooking "shortcuts"?

I do the stir fry thing too, except I use broccoli slaw.

May 17, 2009
jules1026 in Home Cooking

Quiche- prebake pie shell or not?

Why have I never thought of the cheese-at-the-bottom thing? Brilliant.

May 03, 2009
jules1026 in Home Cooking

Trader Joe's Frozen Biscuits

I've had terrible luck with these-- I finally threw out what was left in the packages. After three failed attempts at different temperatures, I'd had it!

Apr 19, 2009
jules1026 in Chains

First Visit to Chipotle's

Portion size too small? One of those burritos has to weigh a pound. One is enough for two meals. I'd actually like Chipotle a lot better if they cut back on the salt (maybe down to half?).

Mar 31, 2009
jules1026 in Chains

PDX - Al Forno Ferruzza - new pizza joint

Do you know the hours of operation? Phone number?

Mar 28, 2009
jules1026 in Pacific Northwest

Why does my pizza stone stink?

Farberware.

Mar 21, 2009
jules1026 in Cookware

What is hard cider?

I bought unpasteurized cider about a month ago at a farmer's market. Now I'm wondering if I accidentally created a better product by forgetting it in the fridge!

Mar 18, 2009
jules1026 in General Topics

Apizza Scholls (PDX) -- get it to go, I guess

The first time I went, near the time they opened, I had a similar experience, but I did stay to eat. Since then, I have been acknowledged when I walk in the door, and told what was going on (how long of a wait), and offered a drink while waiting. I personally wouldn't do take-out there, it's not going to taste the same by the time you get it home.

Mar 08, 2009
jules1026 in Pacific Northwest

Why does my pizza stone stink?

I've owned about 4 pizza stones- some have cracked due to improper usage, and I just threw one out after it had about a 1/4 inch of buildup that I couldn't get off-- years in the oven will do that. I love 'em. The latest one reeked of a chemical, clay-type smell, probably similar to what you've experienced. It's been returned to the store. I think it's defective, or they started using some sort of new formula. Yuck! Bought a different brand.

Mar 07, 2009
jules1026 in Cookware

Portland cheap and delicious, plus a splurge or two (and a wine bar)

The Fizzy Lifting Drink was quite nice BTW- I had it a year or so ago and still think about the berries bobbing up and down in the drink, not to mention Clear Creek's excellent Loganberry liqueur.

Mar 01, 2009
jules1026 in Pacific Northwest