g

gourmanda's Profile

Title Last Reply

quiche questions

Good point.

Dec 19, 2014
gourmanda in Home Cooking

quiche questions

If you mean purchased frozen pie shells, then fill the shell and then bake. No need to pre-bake. I find quiche to be better when eaten shortly after baking. You can certainly have the filling and the custard ready the day before.

Dec 19, 2014
gourmanda in Home Cooking
1

Grassfed beef taste test

That is how it's generally understood, yes. It is not generally the case in practice. And grass fed does not have a thing to do with how the animals are raised e.g. CAFO or open pasture.

Dec 19, 2014
gourmanda in General Topics

Moving to Cleveland ISO best of everything

Welcome!

The local grocery chain Heinen's is a great all-around store, including fish. IMO, the best fish though is found at Kate's in the Westside Market. You will also find an amazing collection of other stands with everything from steam buns to bison, spices, gyros and so much more. There is also a great store there for Mediterranean specialties and a fabulous cheese selection.

Enjoy your exploration.

Dec 19, 2014
gourmanda in Great Lakes

What's for Dinner #339 -- The Advent Edition [through Dec. 21, 2014]

Thanks. I Googled it and found a Turkey Spinach meatloaf on the Times site, and a veal, pork or beef version on Chow.

Dec 19, 2014
gourmanda in Home Cooking

Cheapest Heat (as in chili preppers/hot sauces)?

See if the site My Spice Sage has anything of interest. For example, one pound pure habanero powder $33

Dec 18, 2014
gourmanda in General Topics

What's for Dinner #339 -- The Advent Edition [through Dec. 21, 2014]

Spinach meatloaf? I don't read the COTM boards, can you please explain?

Dec 18, 2014
gourmanda in Home Cooking

What's for Dinner #339 -- The Advent Edition [through Dec. 21, 2014]

Emergency-C. Swear by that stuff.

Pasta to cooking water ratio

Yes, you can. Moreover the water does not have to be at a boil but you do need to stir the pot from time to time. I've done +/- 12 ounces in a 12" saute pan with no sticking.

See this article for details:

http://www.nytimes.com/2009/02/25/din...

Dec 18, 2014
gourmanda in Home Cooking
2

Cuba!! Where and what to eat! Finally to be legal!

You might want to hold up on packing your bags. This is hardly a done deal.

Safari and the New Build

Interesting. I'm using Safari on iPad Air and all seems to be working as it should.

Dec 18, 2014
gourmanda in Site Talk

What's for Dinner #339 -- The Advent Edition [through Dec. 21, 2014]

The rea Lingua?? Awesome!! L.o.v.e the band name!

Dec 17, 2014
gourmanda in Home Cooking
1

What's for Dinner #339 -- The Advent Edition [through Dec. 21, 2014]

A facilitator...who knew that's what I need! What a great description.

Dec 17, 2014
gourmanda in Home Cooking
1

Previously Read Threads Showing as New

Dec 17, 2014
gourmanda in Site Talk

Is my Christmas Eve menu too orange?

While a casserole like that might be good, it doesn't really fit the overall style of the dinner. And the OP said veggie relative which could mean vegetarian or vegan.

Dec 17, 2014
gourmanda in Home Cooking

Is my Christmas Eve menu too orange?

I like the idea of simple roasted broccoli. You're right that Brussels sprouts and kale might be a hard sell for the kids, it's a hard sell for a lot of adults for that matter. I'd be okay with the sprouts, but the kale better be heavily disguised with some sort of fat before we would enjoy it.

Dec 17, 2014
gourmanda in Home Cooking

My family situation/pink pork

A couple of hours???!!!!! Was she sending you a message?

Dec 17, 2014
gourmanda in Not About Food
1

The 2014 Hater's Guide To The Williams-Sonoma Catalog

Thanks for the laughs! "Oh, well, if it textures my milk for me, I'm all in." and so many more good ones!

Dec 16, 2014
gourmanda in Food Media & News

My family situation/pink pork

Um, sure; that's what I meant

Dec 16, 2014
gourmanda in Not About Food
1

My family situation/pink pork

A. You didn't explain that at all in your OP
B. You weren't doing "all of the cooking" if she made it clear in the beginning that she was making the entree, "one of her specialties".
C. You sound like my BIL

My family situation/pink pork

"What if it was forty years ago when immigrants from certain European regions cooked all beef well done? Would it been improper of me to suggest something a little less cooked? I think not."
Improper to suggest? No. Improper to get all haughty and pissed off if your suggestion wasn't taken? Yes.

Christmas Dinner: in charge of turkey and ham and mashed potato -- but traveling 5 hours to get there, arriving just 2 hours before scheduled dinner time

To reheat, I would do as Michael Ruhlman suggests--bring turkey/chicken stock to simmer, add in sliced meat until warm. http://ruhlman.com/2014/11/how-to-roa...

As to the amount of meat---sure, one or the other wouldn't be enough but if you haven't laid out the coin/placed your order all ready you might just want to scale back a smidge.

Enjoy your dinner!

Dec 16, 2014
gourmanda in Home Cooking

We don't eat meat, they don't eat fish.....

That's what I thought too--a binder. The definition from Epicurious is "panada; panade
[pah-NAH-duh A thick paste made by mixing bread crumbs, flour, rice, etc. with water, milk, stock, butter or sometimes egg yolks. It's used to bind meatballs, fish cakes, . 2. A sweet or savory soup made with bread crumbs and various other ingredients. It may be strained before serving."

Dec 16, 2014
gourmanda in Home Cooking

My family situation/pink pork

While I agree with your suggestion as to when to take them out of the oven, please understand that the hostess asked for your advice. Advice is an opinion, not a direct order. Being the hostess she is allowed to serve whatever shoe leather she deems appropriate; she asked your opinion and chose to disagree with you--I'm with your wife on this one.

Christmas Dinner: in charge of turkey and ham and mashed potato -- but traveling 5 hours to get there, arriving just 2 hours before scheduled dinner time

Agree with not under cooking turkey. Roast it, carve and reheat in turkey broth. I don't see why mashed potatoes can't be made ahead and reheated. If you are totally against that and want to mash on arrival, heat your butter and milk before adding it to the boiled potatoes. Also, 27 pounds of meat sounds like a lot for 20 people.

What's for Dinner #339 -- The Advent Edition [through Dec. 21, 2014]

Well, thanks! I was looking forward to the cauli. but love broccoli too.

Dec 15, 2014
gourmanda in Home Cooking
1

What's for Dinner #339 -- The Advent Edition [through Dec. 21, 2014]

After last night's disappointing-to-me dinner (fortunately DH loved it), tonight will be a simple Bittman's cauliflower and pasta that someone posted on the last WFD thread. Well, except I have to replace the cauliflower with broccoli as the store was out of fresh cauli. WTF?

What's for Dinner #339 -- The Advent Edition [through Dec. 21, 2014]

Peace to you. Good call on the dinner.

Dec 15, 2014
gourmanda in Home Cooking
1

What's for Dinner #339 -- The Advent Edition [through Dec. 21, 2014]

Pretty, pretty!

Dec 15, 2014
gourmanda in Home Cooking
1

Help with Drink Name! Please :)

Bad Idea Brew

Dec 12, 2014
gourmanda in Spirits
2