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jayaymeye's Profile

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I've just discovered Greek yogurt!...now what do I do with it?

Very simply: with some good honey on top. Delicious. Berries for an added bonus. :)

Sep 25, 2011
jayaymeye in Home Cooking

Paesano's (9th St) is reopening...

YES! Was great! Peter's nuts...was a great Throwdown! Enjoy!

Feb 25, 2011
jayaymeye in Philadelphia

Monsu-A report

@ barryg: Haha. Exactly.

I'd actually say that Modo has such a loyal following that people are probably just getting word/getting around to making reservations. Knowing them well, I doubt they're "holding" reservation spaces.

Worth the wait, though, really. Too, they'll really be on the ball/have everything rolling by then. Enjoy!

Feb 04, 2011
jayaymeye in Philadelphia

Monsu-A report

Yes, reservations. See number above to make one! :)

Feb 02, 2011
jayaymeye in Philadelphia

Monsu-A report

The pricing is similar to Modo--Antipasti around $8, primi/pasta around $12 (but large sized plates!) and all entrees under $20. Like I said, the plates are much larger than Modo--I got pasta and a contorno and was quite full.

Jan 31, 2011
jayaymeye in Philadelphia

Monsu-A report

Yep. Now have reservations. Phone #: 215 440 0495 Excellent meal!

Jan 31, 2011
jayaymeye in Philadelphia

Monsu-A report

Yes, Monsu is EXCELLENT! Fantastico! Similar to Modo Mio (which is still worth going to, by the way!), but different enough to make each a beloved spot on my top to-go-to-for-dinner list. Plus, the waitstaff is very attentive and friendly. I'd say you're good with either place, but Monsu's not taking any reservations (at this point, anyway). That might change.

Enjoy!

Jan 26, 2011
jayaymeye in Philadelphia

Valrhona Feves in Center City?

Also, try Fante's on 9th Street. Not certain, but they have a fair amount of baking supplies in the back...

Dec 02, 2010
jayaymeye in Philadelphia

Basic Caramel Apple

Made this today for my son. Was SO easy and worked perfectly! I even made the caramel ahead of time, put away in the refrigerator and heated in the microwave until fluid. Was AWESOME! I think, though, I prefer caramel with white sugar, not brown. Otherwise, perfect! Thanks!

Oct 25, 2010
jayaymeye in Recipes

Sugar stages and caramelizing honey?

I know this was a long time ago, but did this recipe turn out for you? I've made torrone w/o the double boiler and it's wayyyy easier. Too, I just tried a recipe that used a double boiler and I'm skeptical of its success.

Sep 04, 2010
jayaymeye in Home Cooking

Whimsical Bakehouse cookbook-Oreo Cookie Filling

I second that. Totally works, w/o stabilizers. My son's favorite!

Aug 21, 2010
jayaymeye in Home Cooking

*Good* white chocolate. Where to buy/order (that's not ridiculously expensive)?

These are really helpful. Thanks! I definitely know where to find good white chocolate; I just don't know where to find it at a reasonable price (for the amount I like to use). Whole Foods has it in large chunks for a large chunk of a price...know what I mean? Wanted some alternatives. Those on-line sources look good; I think my stash can wait until cooler months. I recall looking at them and feeling a little put off by the surcharge for overnight shipping (due to weather/season).

Again, thanks!!

Jun 05, 2010
jayaymeye in General Topics

*Good* white chocolate. Where to buy/order (that's not ridiculously expensive)?

I like to use white chocolate for baking and candy making at times. I use Trader Joe's white chocolate chips, but that's seasonal. I normally buy a lot. I used to buy block white chocolate from them, too, but they stopped carrying Ghiradelli bar chunks a while back.

Any suggestions on where to buy good white chocolate (either chips or bar chunks) that is real white chocolate (not just white chips or candy melts)?

Thanks!

Jun 05, 2010
jayaymeye in General Topics

Ghirardelli vs cheaper cocoa powder

Yep. I use it and really like the baked goods that I get from it. Sometimes, for an even darker color/richer flavor, I'll mix it with Hershey's Special Dark cocoa, which is a blend of natural and dutched cocoas. Can still sub 1:1, though.

Jun 05, 2010
jayaymeye in Home Cooking

Fruit Crisp...is it possible to make it healthy?

If you mean low-fat, you might be interested in my recipe/technique. I don't really follow a recipe anymore, more like ratio. Anyway:

I use apples or plums...or even berries (frozen, too!) and mix in lemon juice and sugar to taste (approximately 1-2 T lemon juice and max 1/2 cup sugar for 6+ cups fruit) and about 2 T flour + 1/2 tsp or more, to taste, of cinnamon. Mix and put in a pyrex/baking dish.

For the topping:

1/2 C flour
1/4 C white sugar
1/2 brown sugar
1 tsp cinnamon
(key, I think--it makes it seem like there's more butter than there is): a pinch of salt--either fine sea salt or kosher salt. I think I gravitate toward sea salt for this.

mix the above together and cut in--I use my fingers:

1-2 T cold butter

The mixture is pretty dry. What I do next is pretty much by feel, but I mix in a VERY LITTLE BIT of water at a time--like 1 tsp--with a fork, until you get crumbly bits that will squeeze together when you press them together. Careful, too much water and there's no going back!

After I get the desired consistency, I add a handful or so of rolled oats.

Bake at 375 for about 20-25 minutes, depending on how big the dish.

I know it's a bit "thrown together" and not much of an explicit recipe, but I really never have complaints. In fact, the opposite!
Hope it works for you!

May 29, 2010
jayaymeye in Home Cooking

Holy smoking wax paper!

Sorry to be somewhat tangential, but how (besides price!) is "super parchment paper" different from using a Silpat. Cooking differences? One better than the other? Thanks!

May 28, 2010
jayaymeye in Home Cooking

Which type of cocoa do I have--dutch process or natural??

Update:
Okay, so what I have *might* actually be dutch process after all. While I agree with Todao that color shouldn't be the only judge, I compared it with the "natural" cocoa powder that I have and it's definitely redder and a bit darker.

Anyway, I found many conflicting recommendations on line about how to compensate for using dutched process in a recipe calling for natural. The one that seemed to make the most (chemical) sense to me was the following: add 1/8 tsp of cream of tartar per 3 tbsps of dutched cocoa. I tried it and it seemed to work! Now, my recipe already called for both baking soda AND powder, so the leavening part might have been taken care of, but the cake I made seems to be as light and fluffy as usual. Whew!

My verdict re. World Peace Cookies: use either type of cocoa, but don't eliminate the baking soda. :)

Thanks all!

May 07, 2010
jayaymeye in Home Cooking

Which type of cocoa do I have--dutch process or natural??

Thanks so much for the reply! Yes, I think it's natural cocoa. I have mixed feelings about the store. I wasn't going to believe the label, but the woman behind the counter seemed to know so much about the other stuff they had, that I thought maybe it was dutched. Oh well!

As for baking soda's role, it does both: leavening and tenderizing. See this link: http://www.joyofbaking.com/bakingsoda...

I suppose I'll just try an experiment treating it as "natural" cocoa to test it out.

Also, made World Peace Cookies zillions of times w/ natural and Hershey's Special Dark (blend of the two) AND baking soda with delicious results... :

)

THANKS!!

May 06, 2010
jayaymeye in Home Cooking

Which type of cocoa do I have--dutch process or natural??

So, I bought a bit of what was labeled "dutch process" cocoa in bulk at my bulk food/spice shop. The color was a bit on the light side and seemed to resemble natural cocoa.

I wanted to test it out, so I did some research and I saw you can generally tell in recipes which it calls for (if it doesn't specify) by looking to see if it calls for baking soda (natural cocoa) or powder/cream of tartar (dutched)--alkalinity factor.

To test, I made Dorie Greenspan's World Peace Cookies, unsure of which type it calls for (she later says it doesn't necessarily matter, though it might affect the texture of the dough), but I assumed that it meant natural cocoa as the recipe calls for baking soda (which I eliminated/subbed cream of tartar). Verdict: cookies were hard and not very tasty (my guess: soda wasn't there to tenderize the cookie).

So, can you tell me how I know whether I have (more) natural cocoa or dutched? Could this cookie need extra soda to tenderize regardless of the type of cocoa?

Is there a way to tell (simply) the alkalinity of cocoa? (I'm not a food chemist!)

Thanks!!

May 06, 2010
jayaymeye in Home Cooking

Why does my cream cheese frosting always go runny?

I've had this problem, but I think I've come to a solution: first, I always use cream cheese AND butter. Usually a 2:1 cream cheese/butter ratio. It's important to have the butter at room temperature and the cream cheese not too cold, but not quite room temperature.

First, I cream the butter *well* (no cream cheese yet) and add some of the sugar. THEN I add the cream cheese and the rest of the sugar.

Too, while it makes for a pretty sweet frosting, I find the more sugar (powdered) the better to hold its shape.

Still softer than buttercream w/o cream cheese. But better and definitely pipeable.
Hope that works...

May 03, 2010
jayaymeye in Home Cooking

Your Best Ice Cream Recipes

At this point, I only use Bittman's Cornstarch Ice Cream recipe as a base: http://www.nytimes.com/2007/08/01/din...

I make modifications from there. salted caramel, coconut, really anything. Just get a sense of add-in quantity from other recipes and go from there. Seems to be pretty flexible on the add-in/modification part.

I just find that his recipe provides a flawless, smooth, non-icy finished product. delicious!

Mar 21, 2010
jayaymeye in Home Cooking

Making gnocchi ahead of time: freezer or fridge?

I agree. I think it may depend on the recipe, but most that I have seen say cook right away or freeze. I always freeze and they come out great.

Mar 13, 2010
jayaymeye in Home Cooking

Does candied ginger go bad?

I doubt it's bad. I've made homemade, though, and I've had it mold--too much moisture. If it's bad, you'd definitely know.

Mar 12, 2010
jayaymeye in Home Cooking

Healthy Bread in 5 Minutes a Day

Pumpkin pie brioche is really, really yummy. Great as rolls, even better as cinnamon roll/sticky bun base. OMG. Delicious.

I love this cookbook. Truly, so far, not a bad one I've encountered in this book!

Mar 02, 2010
jayaymeye in Home Cooking

Meringue buttercream and amount of butter (!)

Okay, so for anyone who is interested, I experimented, and it seems the Italian meringue buttercream recipe (normally calling for 4 sticks/1 lb of butter per 5 egg whites) can withstand the butter to be cut back to 2/3 of the original recipe without texture or composition being affected/degraded.

Still rich, but not as much like eating sticks of butter on cake.

Mar 02, 2010
jayaymeye in Home Cooking

Meringue buttercream and amount of butter (!)

Hey Chowhounds,

So, (in theory) I love the texture and consistency of meringue buttercreams (I usually make Italian meringue), but I can't stand the amount of butter that goes into it--taste, concept, etc! I'm wondering if it's okay to use only part of the amount of butter (maybe to the point where it gets smooth/not "curdled" looking?). I notice that it always *seems* like it would be/taste okay with less butter, but afraid of how it might (not) hold up.

Too, I like the idea of seven minute frosting (using the meringue method), but I don't think it's stable/can't ever get it to be long-term reliable.

Any suggestions/hints/opinions?

Thanks in advance!!

Feb 27, 2010
jayaymeye in Home Cooking

Traditional Macarons - Best Recipe

Most definitely this one w/tutorial:
http://www.mytartelette.com/2008/04/m...

Edit: Ohh, I see that you need to be a member now. You can look on her website (www.mytartlette.com) and get multiple recipes. Also, if you google PDF Tartlette Macaron tutorial, you'll get a file somewhere...

Feb 14, 2010
jayaymeye in Home Cooking

Thoreau (Blue Sage owners)

Nice! Thank you! Can't wait to try!!!

Feb 10, 2010
jayaymeye in Philadelphia

Chocolate Dipped Caramels - Help!

I've seen recipes that take the caramel (no cream) up to 300 then after adding the cream, you need to take the caramel up to 260. Might be too soft/too close to soft ball.

Jan 31, 2010
jayaymeye in Home Cooking

Thoreau (Blue Sage owners)

Anyone been here yet? I think they were scheduled to open on 1/22.

Hoping to go soon.

Thanks!

Jan 31, 2010
jayaymeye in Philadelphia