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Etsweiler's Profile

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Mayonnaise with an Immersion Blender

My Tarragon hedge has been pleading with me to make a proper Béarnaise all summer, so I'll break out some ribeyes and do it right - cross fingers I have your stellar result. Thanks!

Jul 23, 2012
Etsweiler in Home Cooking

Mayonnaise with an Immersion Blender

I've done the balloon with large bowl method - it's how I learned as a teenager from my mother - and I'm grateful to you for reminding me that I have a copy of "Ratio" somewhere in the house. It was my livre de chevet for a while, so I can't imagine how I missed this chance to consult it. Many thanks!

Jul 23, 2012
Etsweiler in Home Cooking

Mayonnaise with an Immersion Blender

My stick blender came with a whisk attachment. Better to use that or the impeller attachment? Tomato time is here, so it's a matter of urgency. ha. Failing guidance, I'll try both anyway. Thanks.

Jul 23, 2012
Etsweiler in Home Cooking

Pinenuts - Bitter taste in Mouth

amazing - and selling at the same price! Hmmm.

Jun 20, 2011
Etsweiler in General Topics

Chinese vs Italian Pine Nuts (pignoli)..big price difference. Taste difference?

Yum. Jealous on the totally-locavore end of things, of course, but what a fine embarrassment of riches to deal with. Do you keep the extras in the fridge? Freezer (I know, it does change the texture)? Thanks for the great recipe, too! I hope this year was just as plentiful for you.

Enjoy!

Jack in Ann Arbor

Jun 20, 2011
Etsweiler in General Topics

Bagged Salad, gag me!!!

Will Owen: You are correct. The commercial greens are sold in sealed bags that have been inflated with Nitrogen and sometimes Carbon Dioxide to inhibit oxidation that shows up as browning where the leaves have been cut. That's why the bags feel like an inflated ball. I'm lucky enough to have a GFS Marketplace (Gordon Foods is a large, regional wholesaler) nearby. They sell a nice big bag of spring greens for what you would pay for twenty of those little Dole versions, and the bags are fresh, well-aerated, and the lettuce delicious. The boxed lettuces are a fine alternative. I've never had a problem with them.

Oct 21, 2010
Etsweiler in General Topics

Chipotle Corn Soup

I'm doing this recipe tonight, but I'll use my trusty stick blender. If it needs further straining, I'll use a sieve. Great recipe. Thanks!

Aug 03, 2010
Etsweiler in Recipes

Raise your hand if you don't like Trader Joe's

The only thing I buy regularly at Trader Joe's is their Pound Plus chocolate. , It is IMHO consistently excellent, and a great bargain. The occasional case of Two Buck Chuck to braise with ($2.99 in the Ann Arbor store) rounds out the trip.

Jun 04, 2010
Etsweiler in Chains

Thomas Keller Roasted Chicken. Few questions...

I've found that the roasted chickens from Whole Foods and the large supermarkets taste as if they have been enhanced. I think this goes beyond simple brining, since there is a chemical taste that's hard to identify. As long as you have a self-cleaning oven, or you enjoy getting your head in there a couple of times a year to scrub things clean, the roast chicken you make at home will outstrip the commercial Frankenchickens that enjoy their endless rounds on the rotisserie. With that said, if it's the end of the day and they have wildly marked down said chickens, buy a couple, take them home, simmer them in the stock pot with water to cover (I suggest moving the proceedings into a 170-degree oven overnight), and you'll have an easy stock. Remove the meat before it hits the stock pot if you want to eat it (ahem), or use the whole bird (there's a kinky joke in there somewhere). If nothing else, you'll have a decent if doctored chicken soup the next morning.

Oct 30, 2009
Etsweiler in Home Cooking

How is the hospital food where you live?

Both of my parents were professionals in Michigan hospitals, and there was a time, admittedly in the 1960's, when the food was excellent. Bread baked on-site, stews and soups, roasts and braises, pastries, pies and cakes, all made from scratch by professional cooks and bakers. Three years ago I ended up having a couple of bypasses and although the food was not inspiring, or inspired, I've had worse. And whoever said that butter was "bad fat" versus (ugh) margarine is misinformed. Remember transfats? That's margarine, writ large.

Oct 30, 2009
Etsweiler in General Topics

Eggplant-Pepper Tomato Sauce

I think you forgot the "rinse the salt off the eggplant" step. That way lies tragedy. I'm not sure that you need to go through the salting step anyway. As long as the oil is at the proper temperature, the eggplant will brown just fine without weeping. That bit of Maillard Reaction will add to the final dish, too. When I have a decent jar of red sauce, I'll dice an eggplant (did you mean to peel the eggplant before dicing and cooking?), heat 1/8" (in the pan) of evoo, then brown the dice until golden. If you want to brown some onions and celery, either remove the eggplant until you're done, or cook the onions in a separate pan. Return the eggplant to the original pan so as not to waste the caramelized goodness. Then add the red sauce, keep the sauce fairly loose with water or wine, then let it cook down. Delicious. Great on angel hair or as a side dish.

Aug 05, 2009
Etsweiler in Recipes

Fresh Strawberry Ice Cream

rkman: Not making a cooked custard for ice cream may be quicker, but I'd discourage the practice unless you have a hankering for a mouth coated with fat. It has all the charm of cold Crisco and it blocks the taste buds. Nasty.

Jack in Ann Arbor

Jul 08, 2009
Etsweiler in Recipes

does anyone like grapples?

Hey, Stricken. I just sent the Grapple people an e-mail asking them to infuse their apples with cinnamon. How cool would that be?

May 22, 2009
Etsweiler in General Topics

Please clue me into stone crabs - moved from Florida board

I have heard that seafood in warm waters lacks the flavor of their cold water cousins. What's your experience? I've had only the New England version, so I can't speak to the rest, apart from Tilapia from, I guess, Florida.

May 08, 2009
Etsweiler in General Topics

Rose flavored anything

I can get nice rose petal preserves at a Palestinian market on the north side of Ann Arbor. A spoonful on top of cold drained yogurt is a refreshing Summer dessert.

May 08, 2009
Etsweiler in Home Cooking

Pepsi Natural or Pepsi Throwback

I was delighted to find it at Polly's, and it was a winner. I'm a Coke fan, but the HFCS has turned me off the product. This was a fine replacement, and I highly recommend it to you. Get it before I buy out that big pile of 12-pack cans!

May 08, 2009
Etsweiler in General Topics

Best Hamburger in Midwest

The Sidetrack in Depot Town in Ypsilanti, MI, just east of Ann Arbor, has a deservedly-famous burger. Outstanding fries, Great bar. A real, grown-up burger.

Mar 17, 2009
Etsweiler in General Midwest Archive

Thomas Keller Roasted Chicken. Few questions...

Watch Jeremiah Tower grill the perfect spatchcocked chicken at pbs.org/juliachild and seach under Jeremiah Tower with the keyword poussin. Brilliant! And in related news, the Poached Chicken with Mushrooms and Vegetables - Woohoo! And for our friend with the Le Creuset, there's a Casserole Roasted Chicken with Garlic, Lemon, and Watercress Salad. A total winner!

Mar 12, 2009
Etsweiler in Home Cooking

Dukkah

Just before the sesame seeds are done, toss in the spices so they benefit from a few moments of toasting.

Feb 25, 2009
Etsweiler in Recipes

Showstopping Birthday Cake

I always have almond paste in the fridge, and it's always pretty solid. Try using a fine box grater or a Microplane to make it usable. Martha the Goddess chilled a rich pastry dough and grated it - lightest, most wonderful pastry I've ever, ever used. Graters rock.

Feb 18, 2009
Etsweiler in Home Cooking

Please clue me into stone crabs - moved from Florida board

I learned about stone crab (claws, in particular) because the little crabs are attracted by the same bait as are lobsters, and end up in the traps as a bonus. We had a local couple, the Toths, who ran something called Fresh Catch Express. They had a contract to buy the day catch from a commercial fisherman in Boston. It was flown alive and kicking from Logan to Detroit Metro Airport and thence to their eager customers here in Ann Arbor. I could get a half-pound of steamed stone crab claws for just a few dollars. I would buy a couple of pounds, and always finished the first container before I ever made it to my house. So, that's suggestion number one. Sorry they are charging a lot of money for them down there - my guess is they are the same bonus crop that they are Back East.

Feb 13, 2009
Etsweiler in General Topics

Extra-Fluffy Scrambled Eggs

I love my stick blender. When I'm making eggs for friends, I'll toss in a brick of cream cheese (or mere Neufchâtel when it's just me) and give it a good high loft with the stick. Use a tall container and you can lift the stick to add more air.. Low heat, a bit of butter, occasional redistribution by means of spatula, and there's bliss on your plate!

Oct 23, 2008
Etsweiler in Features