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Purslane

Aug 12, 2010
archstreet in General Topics

Favorite frittata?

Spinach and linguine with a few halved grape tomatoes. And lots of locatelli.

Jun 22, 2010
archstreet in Home Cooking

Vietnamese Cooking

The best of Vietnamese & Thai cooking : Pham, Mai.

The food of Vietnam : Triêu, Thi Chui.

Vietnamese cooking : Stuart, Ahn Thu.

Pleasures of the Vietnamese table : Mai, Pham

I don't know anything about these books other that we have them here at the library where I work.

Maybe our fellow Chowhounders can elaborate.

Jun 11, 2010
archstreet in Home Cooking

Native American Restaraunts - do they exist?

I enjoyed the meals I've had at the Museum of the American Indian.

Jun 08, 2010
archstreet in General Topics

Help!!! Canned Salmon Cakes

Here's a suggestion. Quantities are approximate.

⅓ cup finely chopped bell pepper
¼ cup finely chopped celery
¼ cup mayonnaise
1 tablespoon freshly-squeezed lemon juice
⅛ teaspoon minced lemon rind
¼ cup flat-leaf parsley
½ tsp garlic powder
1 ½ tsp Old Bay Seasoning
½ tbsp hot sauce
2 6oz cans salmon
1 cup seasoned bread crumbs
1 egg
Salt to taste
Pepper to taste

Preheat oven to 350º.
Combine bell pepper, celery, parsley, lemon rind, lemon juice, mayonnaise, Old Bay, hot sauce, salt and pepper.
Mix in salmon, egg, and ½ cup breadcrumbs.
Roll mixture into balls.
Roll balls into remaining breadcrumb.
Flatten into cakes.
Spray 8x8 inch oven-safe pan with cooking spray.
Arrange cakes in pan.
Bake cakes for 10 to15 minutes until cakes begin to brown.
Broil for 10 to 15 minutes until tops of cakes are golden brown.

Jun 04, 2010
archstreet in Home Cooking

In dire need of help making YELLOW SQUASH palatable

Here's my recipe for yellow squash with spaghetti:

http://ourcomfortfood.blogspot.com/20...

I've also grated it and used it in risotto. Saute some of the grated squash with the aromatics at the beginning of the process, then add the rest when the risotto is nearly finished cooking.

Jun 03, 2010
archstreet in Home Cooking

You don't like that?!

I dislike flavored coffee, hazelnuts, sweet potatoes and winter squash, too!

May 29, 2010
archstreet in General Topics

Mussels cooked on flaming pine needles?

May 25, 2010
archstreet in Home Cooking

"Future Food" on Planet Green

I saw the crepe episode. It was impressive.

May 15, 2010
archstreet in Food Media & News

Mexico One Plate at a Time

Ming's mother is adorable!

May 15, 2010
archstreet in Food Media & News

Any Chowhounds have cooking experience in prison?

Tonka, the recipes you mention sound very much like the spreads described in the Gastronomica article.

May 14, 2010
archstreet in Home Cooking

Any Chowhounds have cooking experience in prison?

There was an interesting article in Gastronomica a few years ago that described "spreads," concoctions based on ramen noodles, Cheetos, beef jerky, and whatever else a prisoner could get his hands on. Here is a link to the abstract:

http://caliber.ucpress.net/doi/abs/10...

May 12, 2010
archstreet in Home Cooking

Dream Job for the Cookbook Obsessed

As a librarian and a foodie, I am totally jealous!

Jan 01, 2010
archstreet in Features

Your best pasta frittata recipes or...

How about spinach and linguine fritatta:
7 or 8 eggs (all or some yolks removed, if desired)
3/4 cup Locatelli cheese
1 & 1/4 cup cooked linguine
3/4 cup frozen chopped spinach
6 grape tomatoes
1/4 cup breadcrumbs
Black pepper
Water
Non-stick spray
Butter and/or bacon fat

Use an oven-safe, 12- or 14-inch frying pan to prepare this. Spray it with non-stick spray. You can’t be too careful in preventing this from sticking, especially if you’re like me and use a cast iron pan that’s older than you are.

Set oven to broil.

Combine eggs, about 1/2 cup cheese and plenty of black pepper. When you think you have enough cheese, add more. If the mixture seems to be too thick and pasty, add a few drops of water to reach a thinner consistency.

Melt butter and/or bacon fat in bottom of pan over medium heat, just enough to cover bottom of pan.

Stir egg and cheese mixture well once more. Add to pan and cook over medium heat for about a minute. Do not stir very much, but, with a spatula, pull eggs from edges into the center occasionally. We are not going for scrambled eggs here.

Add linguine and spinach (Yes, straight out of the freezer. Bang it on the counter while still in the bag to break it up), distributing evenly around the pan. Press the linguine and spinach into the eggs a little with the spatula. Press a few tomatoes into the mixture for color and a bit of acidic flavor to cut the richness of this dish.

When the eggs are beginning to be cooked around the edges, but are still pretty wet everywhere else, top with remaining cheese and breadcrumbs and place under the broiler.

Broil until eggs are no longer wet, and the frittata is brown and puffy, and a bit crunchy on top. This may take about 15 minutes, but peek at it after 10 minutes.

This feeds 2 or 3 people, so you may want to increase the recipe. Hope this helps!

Dec 30, 2008
archstreet in Home Cooking

What to do with a bunch of saltine crackers….

Half a sleeve of saltines (at least) and room temp tonic water are my "getting over a headache" meal. Don't forget the Excedrin!

Nov 26, 2008
archstreet in Home Cooking

For all of you "Diners, Drive-Ins and Dives" fans ...

I really like DDD. I think it shows some of the most creative food and techniques on FN. I wouldn't mind if Guy toned it down, though.

Nov 25, 2008
archstreet in Food Media & News

Lunch near Longwood

You may see one of the Wyeths if you go to Hank's. I mean a member of the Wyeth family, not a Wyeth painting.

Oct 24, 2008
archstreet in Pennsylvania

Food (not drinks) that help ease a headache?

Yes, salty carbs are usually my first post-migraine food.

Oct 07, 2008
archstreet in General Topics

You don't like that?!

Oh, I thought of more -
oatmeal
rum
tequila

Oct 06, 2008
archstreet in General Topics

You don't like that?!

I think I've recently "acquired" another dislike, and its a weird one - sometimes I can't stand toast. I mean toasted sandwich bread, like for eggs in the morning. Sometimes, I can't even stand the smell of it toasting! This may be because I once ate it when I had a migraine, and it made me sick. But still, there's other foods that have done the same to me, and I like them fine.

Oct 01, 2008
archstreet in General Topics

You don't like that?!

No thanks, That means more for you, GHG!

Oct 01, 2008
archstreet in General Topics

You don't like that?!

Panini -

I think with the bread pudding its the texture. Same with rice pudding. I guess I also just want my bread and rice to be on the savory side.

I don't know if I've ever had babaganoush, but I guess if you put enough garlic and olive oil on it, I'd like it. I would probably know that it wasn't hummus, though, even "different" hummus!

Sep 30, 2008
archstreet in General Topics

You don't like that?!

chocolate and orange, or with any other fruit except banana
pumpkin or butternut squash in mostly anything
flavored coffees
shellfish
bread pudding
rice pudding
kugel
eggplant
curry
plaintains, sweet potatoes, yams
most nuts, especially hazelnuts - Nutella is yucky!

I'm sure there's more that I can't remember off the top of my head.

I used to really dislike zucchini and yellow crook-neck squash, but thanks to my CSA, have developed a taste for it over the past 18 months or so, if prepared correctly (meaning by me).

Sep 26, 2008
archstreet in General Topics

Italian between Wilmington and Philadelphia

Also, there's L'Angolo in South Philly. Its one of my favorite places to eat in Philly, Italian or otherwise.

Sep 26, 2008
archstreet in Pennsylvania

Tin Foil Wearing Celery

This does work!

Sep 24, 2008
archstreet in Home Cooking

How do cooks figure out which tastes go well together?

Darn! I just found this website by chance and thought it would be perfect for this thread. You beat me to it!

Sep 18, 2008
archstreet in Home Cooking

Lunch near Riddle Hospital

The Riddle Ale House is pretty unremarkable. Go into Media, as suggested. The Iron Hill Brewery is on State Street, right next door to Trader Joe's. It has good beer and food, with a new expanded menu. La Na is also good for fresh, beautiful Thai food. There must be about 10 or 15 restaurants to choose from on State Street alone. Any one of them is probably better than the Ale House.

Hope all goes well with your tests.

Sep 02, 2008
archstreet in Pennsylvania

Edible weeds

Here's a book you all might like - Welsch, Roger L. Weed 'em and Reap :A Weed Eater Reader.

Aug 25, 2008
archstreet in General Topics

Doc Martin Lima Beans...?

You may want to consult this book for more information on these beans:
Weaver, William Woys, Heirloom vegetable gardening: a master gardener's guide to planting, growing, seed saving, and cultural history
http://pacscl.exlibrisgroup.com:8993/F/LYL8Q3QJ6Y7YJACI8MC2996AXJYP4QNRJ47N4KY9BU4UDDV463-22039?func=full-set-set&set_number=092356&set_entry=000001&format=999

This site may be helpful to you as well:
http://www.backyardgardener.com/plant...

Aug 25, 2008
archstreet in General Topics

Breakfast in Delco

I have been to the places listed below for good lunches and dinners, and I know they also serve breakfast. Not having had breakfast at these places, I'm not qualified to opine on that meal, but I can at least let you know they exist:

The Coffee Station in Morton, 1 Kedron Ave # F. Its right next to the Morton Septa train station, off of Baltimore Pike.
The Countryside Market and Deli, 514 Yale Avenue, Swarthmore. Near Swarthmore College.
Court Diner, 104 E Baltimore Avenue, Media PA.
There are probably a few other places in Media that would fit the bill, like Mrs. Marty's Deli on State Street, in the former location of the Trolley Stop, I think.

Aug 13, 2008
archstreet in Pennsylvania