s

synecdoche's Profile

Title Last Reply

Meatloaf pink inside: help!

It says it is all beef.

Mar 05, 2013
synecdoche in Home Cooking

Meatloaf pink inside: help!

My thermometer hit 165 but I didn't trust it because of the colour.

Mar 05, 2013
synecdoche in Home Cooking

Meatloaf pink inside: help!

To save some time I bought a pre-made meatloaf from the local fancy grocery store. I cooked it and after close to an hour and a half at 375, it's still quite pink in the middle. Texture-wise it feels cooked and I worry that if it is in any longer it is going to get dried out. However, I'm anxious about serving it. My wife's pregnant and isn't supposed to have undercooked meat.

Not sure what I should do. It's quite pink, all the way through. I would have thought that if it were undercooked i would just be in the middle rather than throughout the meatloaf.

Why might this be? Anything I can do to salvage? HELP!

Mar 05, 2013
synecdoche in Home Cooking

Pizza Topping Showdown!

I'm leaning to something along these lines—salty + sweet + spicy. Maybe I'll stick with my mango idea, but pair it with some bacon or pancetta and hot peppers.

Aug 04, 2011
synecdoche in Home Cooking

Pizza Topping Showdown!

I'm going to a friend's house for dinner on Friday, and we're having a pizza showdown. He's bringing his toppings, we're bringing our toppings, and we're going to see who puts together the best combination. This guy's a really good cook and he makes great pizza, but I'd like to see if I can't match him this time. I'm hoping the Chowhound community might have an idea for a delicious combination that will contrast what I'm up against, and maybe even taste a little better. I had the notion of doing something traditional, but doing it really well; for some reason, I also had mango in my head, but I'm not totally sold on it.

My nemesis has revealed that he's going to be doing caramelized onions, proscuitto, artichokes, asparagus, olives, and feta.

He's providing the crust, and it won't be anything unusual. Oh, and the toppings require cooking, I'd like to do that in advance before I take it over there.

What do I counter with?

Thanks!

Aug 03, 2011
synecdoche in Home Cooking

Recommendations for a cookbook as a wedding gift

A friend of mine is getting married soon, and my partner and I are getting her some bakeware from her registry. We thought it would be nice to put a good cookbook in the gift, as well and were hoping for some good recommendations.

The bride (my friend) is a vegetarian who enjoys cooking and loves all things Italy. The groom's not a vegetarian and I don't know if he cooks, but I figure even if he doesn't he'll reap the benefits of it all either way.

Anyway, any recommendations? We thought something baking related would be appropriate but it isn't absolutely necessary. I was thinking of "Dolce Italiano: Desserts from the Babbo Kitchen" after reading a few good reviews around here, but I don't know anything about the book myself.

Apr 12, 2010
synecdoche in Home Cooking

Fun cookie cutters in Toronto or London

I want to put together a small package of fun cookie cutters for somebody's Christmas gift. Does anybody know of any stories in Toronto, Mississauga, or London that sell cookie cutters that go beyond the standard shapes? (As an example, a skull-shaped cookie cutter would be awesome the gift-receiver; the other ones we've looked at include things like rocket ships, pirates, woodland creatures, and such). I've found some unique ones on sites like Etsy but if I can by local so much the better.

10 recipes

I've seen a number of wise people on this forum and elsewhere recommend that novice cooks pick a number (usually 10 - 20) of dishes to really work on mastering as a way to become more proficient in the kitchen. I'm a decent cook, but I think I have an awful lot to learn. I can follow a recipe okay, know a few of the "principles" behind cooking, but I don't have that easy facility that the cooks I really admire do. I thought picking ten dishes to really work on might be a good way to improve my skill.

So, Chowhounders: what recipes do you think would be particularly useful to this end? And, if you have some in mind, where should I start in learning how to master them (ie particular books or websites etc)?

I don't have any dietary restrictions, per se, but I do mind my calorie intake (allowing myself the odd treat of course) and don't have an extravagant budget-- I am a student. I'm less interested in desserts at the moment than I am in producing great entrees and/or sides.

Oct 15, 2009
synecdoche in Home Cooking

Peanut butter hummus?

I've made hummus with peanut butter instead of the tahini but I think--and correct me if I'm wrong--what you want is to have something peanut-butter-like, but using chickpeas?

Aug 30, 2009
synecdoche in Home Cooking

Can sizes

Tonight I opened a can that was 19 liquid ounces, and also listed at 541 mL. Maybe the difference is that in the US they are listed by weight, and in Canada by volume?

Aug 20, 2009
synecdoche in Not About Food

Can sizes

I'm really curious about this and somebody might know: why do beans come in 19-oz cans in Canada, and in (I gather) 15.5-oz cans in the US? I'm a calorie-counter, and this has always puzzled me as well as irritating me just a little bit when I've tried to use online programs to count. Or is it a different "ounce" or something like that?

Aug 20, 2009
synecdoche in Not About Food

1920s cocktails

My fiancee and I are getting married. It is a ways away, but we've just booked our venue, an old 1920s ballroom. We're going to have a "signature drink" and want to get one that is appropriate to the location and our (loose) theme--art deco, Gatsby, the roarin' 20s, and such. The obvious one might be the mint julep, but neither of us are big fans. Any other suggestions? We're both fans of gin and tonic and Tom Collins...es, to give you an idea of our palates.

Aug 02, 2009
synecdoche in Spirits

Need ideas for protein breakfast

Ham and bacon? If you're worried about fat, you can go for turkey bacon (I've never found any that I REALLY liked but somebody else might recommend something), or Canadian or back bacon. I love a good bacon and tomato sandwich for breakfast.

Jul 01, 2009
synecdoche in Home Cooking

Help with a recipe: mango salsa with ginger

I'm away staying with my fiancee's family and I was planning to make a recipe for mango salsa that I had. Trouble is the recipe is back home and so I don't have it with me. I was wondering if anybody can help me out either with the ingredients or else a link, or even a similar recipe from your own collection.

The recipe came from the most recent issue of Clean Eating magazine and was for (I think) Thai Chicken with Mango Salsa. I'm not interested in the chicken side of things, just the salsa (which really seemed more tropical to me than thai).

I just remember that it had mango, lime juice, and ginger in it, and cilantro.

Can anyone help out? Again, the ingredients and amounts would be ideal but if you have another recipe you love that sounds similar, I'd love to hear it too. I liked this one because it tasted so fresh and summery. I'll probably be serving it with pork this time rather than chicken.

Jul 01, 2009
synecdoche in Home Cooking

Guacamole -- What's in yours??

Probably not at all traditional, but it is always a big hit: mango.

Mine's a mango, 2 avocados, a clove or two of garlic, a diced jalapeño, some lime juice, some salt, and some pepper.

May 28, 2009
synecdoche in Home Cooking

Food on a Stick Challenge...I want to crush my competition :)

Mar 15, 2009
synecdoche in Home Cooking

Slow Cooker Pulled Pork question

I am going to try to do some pulled pork in my slow cooker tomorrow. It is my first time, so I'd like to keep it simple. I have some of my favourite barbecue sauce and onions that I want to put in. I'm wondering how much liquid I should put in the pot in relation to the cut of meat. Should it cover? Nearly cover? If there isn't enough barbecue sauce, what should I use to top it up? I was thinking beer, but wasn't sure.

Feb 23, 2009
synecdoche in Home Cooking

February 2009 COTM: A New Way to Cook by Sally Schneider

I did, but I can't remember how much of the mixture I used.--it was a few months ago. Maybe it is time to try again.

Jan 30, 2009
synecdoche in Home Cooking

February 2009 COTM: A New Way to Cook by Sally Schneider

Katie, I was wondering about exactly the same thing. The recipe was excellent, but I can't remember what I ended up doing with the apple mixture. I posted a question about it here and didn't receive a reply so I don't know what the answer is!

Jan 30, 2009
synecdoche in Home Cooking

Portable lunch suggestions?

Wow, thanks for all of these suggestions. Now I have lots of things to try... My menu this week will be full of delicious stuff. Keep 'em coming! Now I'm off to find a great pan bagnat, but that's another topic entirely.

Jan 09, 2009
synecdoche in Home Cooking

Portable lunch suggestions?

So, I'm trying to eat better with the ultimate goal of losing weight, and save money along the way. I want to eat "real" food, that's tasty and healthy. I'm not so into counting calories and all that, just eating healthier--more fruits and veggies, and so on. Not necessarily low-carb, or low-fat, or any other restrictions. Just good, filling food that is good for me, portable, and inexpensive. Rather than eating out when I'm at school, I want to start taking my lunch, but I'm horrible at coming up with ideas. I'm looking for ideas for things that are portable and don't require re-heating (some days I can get to microwave, but I can't always count on it). Any suggestions from my fellow brown-baggers?

Jan 08, 2009
synecdoche in Home Cooking

roasted potatoes

I make mine by parboiling the potatoes, and pre-heating the fat (I usually just use flavoured oil). I toss the potatoes in the hot oil, with a generous amount of salt and pepper, and then stick them in a very hot oven (450 - 500) for a good forty-five to fifty minutes. They always turn out really well for me and are usually a big hit.

Dec 29, 2008
synecdoche in Home Cooking

Silly question about halving a bread recipe

That was fast! Thanks, eLizard.

Nov 16, 2008
synecdoche in Home Cooking

Silly question about halving a bread recipe

I'm going to try the base recipe for the Artisan Bread in Five Minutes a Day book. I don't have the book (it is on my Christmas list) and am using the recipe provided in a newspaper article. However, I want to halve the recipe. Am I right in assuming that I can halve the amount of yeast called for? I'm new to baking bread, and this whole rising thing is still a bit magical to me.

Thanks!

Nov 16, 2008
synecdoche in Home Cooking

Have buttermilk, now what?

Pancakes! Biscuits!

Nov 04, 2008
synecdoche in Home Cooking

Buttermilk Substitute

When I make pancakes and don't have buttermilk on hand, I frequently substitute in equal parts plain yogurt and skim milk. It works really well with pancakes; would this work with other (baked) recipes that call for buttermilk, such as buttermilk biscuits?

Nov 04, 2008
synecdoche in Home Cooking

I have never made cheesecake-can I do this?

I wonder if you could find an appropriate-sized pie pan, cut the bottom out, and set it inside the bottom of the springform. Then, when you remove the pan, you can just slide the pie pan bottom out and take your springform away with you.

Aug 29, 2008
synecdoche in Home Cooking

Inexpensive Tiffin Tins online

Hey all,

I was hoping you could help me out. I'd like to send my sister an inexpensive tiffin tin for her birthday. I found one online at worldmarket.com but hit a snag: I am in Canada, and they do not accept Canadian credit cards, even if I want to ship it to the US (which I do).

Can anyone recommend somewhere online where I, in Canada, can purchase a tiffin tin (around the $20-range) and ship it to my sister in California?

(Edit to say: also, if you can recommend the product itself, that's enormously helpful as I don't know what exactly to look for in one of these things. The only one I hear about regularly is the Mr Bento and that is out of my price range.)

I really appreciate it.
Thanks.

Aug 07, 2008
synecdoche in Cookware

Eye of Round steak?

I have two smallish (about 1/3 lb each) eye of round steaks. What's the best way to prepare them for dinner tomorrow? I am guessing they will need to be tenderized somehow, so any suggestions?

I'd really appreciate something that doesn't add a lot to the calorie count, if it is at all possible. For sides, I was just planning to do something with broccoli and brown rice.

Thanks.

Jul 22, 2008
synecdoche in Home Cooking

What is your deal breaker?

I am terrified of shellfish of any sort, and won't touch a recipe if it involves fish that doesn't come from the fishmonger's already de-boned and filleted and everything else. I'm also afraid of cutting up a whole chicken. The last thing especially is something I'll have to learn eventually, I guess. I've roasted a small bird before and cut it up after the fact but it sure wasn't pretty, and I probably wasted as much meat as we ate.

Jul 07, 2008
synecdoche in Home Cooking