whinendine's Profile

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Cider and Donuts in the NW???

Orondo Cider Works, Orondo, WA - several years ago had delicious pumpkin donuts about this time of year. They had cider which I thougt was okay.

There is also a cider place in Cashmere, WA.

Sep 17, 2014
whinendine in Pacific Northwest

Does chow mein in NYC not have noodles in it? [moved from Manhattan board]

My understanding of "lo" is to put it on top... Well, more like spread it around.

So "lo mein" to me (orig from San Francisco) is a noodle that is not pan fried, but boiled and drained, then flavored and maybe with stuff put on top.

And "chow mein" to me is a pan-fried noodle which is then mixed into a stir-fry.

And "Hong Kong" style is pan-fried noodles cooked with some crispness and the stir-fried stuff put on top.

In San Francisco Bay Area, you can also ask for different noodles (thin or thick) if you know what they are called. I don't, but I've been with others who do.

I never had those crunchy noodles (like the Chun King canned ones) until I ordered outside the Bay Area.

Now that I'm thinking about crunchy noodles, I'm thinking of "yee mein" which is another subject altogether.

Feb 07, 2014
whinendine in General Topics

I have a REALLY picky 2 year old..

Risotto - I like chicken and mushroom or chicken and asparagus. I cook the arborio rice and add the the other items. Most times, I will marinate the chicken breast cubes in lemon, salt, pepper and saute it in olive oil and add it when the rice is almost done. Then sprinkle some parmesan cheese on it. This keeps and can then be microwaved for later meals.

If you cook a pot of white rice and have left over, make a fried rice with it. Prep - dice ham, rinse frozen peas, chop some onions, green onions, garlic, mix up an egg. Cook egg, remove. Cook onions till translucent, add peas, ham. Remove. Cook garlic add leftover cooked rice, add soy and/or oyster sauce to give it some color and flavor. Add the rest of the ingredients - chopping the egg into pieces then add the green onion. Hopefully, he likes it. You can replace the ham with anything - tofu, chicken, whatever you have on hand.

Make paella for the whole family and hopefully he will eat it too?

May 02, 2013
whinendine in Home Cooking

2012 - What were your cooking highpoints?

Trying to add a photo for the first time...

Jan 09, 2013
whinendine in Home Cooking

2012 - What were your cooking highpoints?

Made a cheesecake with a passion fruit gelee to mimic one I once had in New Zealand. It tasted very good, but it was the first time I did something with gelatin (other than jello).

Jan 03, 2013
whinendine in Home Cooking

Bangkok and Chiang Mai planning

Yes, we thought Huen Muen Jai was much better than Huen Phen. We had visitors from the states who went to Huen Phen and Huen Muen Jai and when we suggested going to Huen Phen for dinner, they said they wanted to go back to Huen Muen Jai.

Non dairy mashed potatoes

I was in a cooking class in France. While we were working on some dishes, the chef played around with potatoes and he made mashed potatoes with olive oil. He just rolled the mashed potatoes around in the pan. Then he let us taste it and it was delicious. I have never tried this.

Everyone's suggestions sound pretty good. One other item to consider is garlic squeezed from roasted bulbs.

Dec 28, 2012
whinendine in Home Cooking

Lamb, pomegranate (Russian?) recipe

Thank you GretchenS and hazelhurst for the information. I will search on shaslyk and fesinjan kyufta. I found shaslyk before I posted, but it was not steamed like you said.

Dec 28, 2012
whinendine in Home Cooking

Lamb, pomegranate (Russian?) recipe

Yes, I found Georgian and Uzbeki recipes, but none that use a steamer.

Dec 26, 2012
whinendine in Home Cooking

Lamb, pomegranate (Russian?) recipe

Long ago, a lady in the neighborhood borrowed my steamer to make a lamb and pomegranate dish. Does anyone know what is the name of the dish and a recipe? I've come into quite a bit of pomegranates which reminded me of this...

Dec 26, 2012
whinendine in Home Cooking

Comments on my Christmas dinner menu please!

Just a thought, move the persimmon and asian pear salad with chevre after the main course - like it is the cheese course. Oh, maybe not because then you have a pear tart.

Dec 11, 2012
whinendine in Home Cooking

Inexpensive Christmas dinner for 8, but NOT turkey

Beef bourguignon served over pasta with a veggie side dish. Use 2 buck chuck Shirza for the cooking wine. This is nice because you can do it ahead. In fact, it tastes better the next day.

Jacques Pepin's chicken ballantine - boned chicken stuffed. In the book that I have, he had 3 chickens - one stuffed with mushrooms, one stuffed with spinach and one with red peppers. It's some work, but I thought of this because of the Christmas colors.

Dec 11, 2012
whinendine in Home Cooking

Elusive Thai soup?

I've never had that, but I guess I will try to find it. Based on what you said, I did a search for 'Tom khing' (I think khing is the Thai equivalent for ginger'). Here is a link to a recipe I found:

Dec 11, 2012
whinendine in Home Cooking

Gratin: Home Cooking Dish of the Month (December 2012)

Sounds terrific.

Dec 03, 2012
whinendine in Home Cooking

Your favorite recipes that use ground almonds?

Reine de Saba is a favorite at our house too except we use Julia's Chocolate and Butter glaze from another cake recipe. I found a link here: http://www.rushhour.org/chocolate-cak...
. Also, I sprinkle ground up almonds after frosting the cake.

Here is a link to an almond biscotti recipe that I've used many times: http://www.dendritics.com/scales/bisc... .

Nov 30, 2012
whinendine in Home Cooking

Substitute for cornmeal to keep pizza dough from sticking to stone

We used to use cornmeal, but it makes a big mess. We are now just using plain all-purpose flour.

Nov 27, 2012
whinendine in Home Cooking

What are you baking these days? November 2012, part deux [OLD]

Cheesecake with a passion fruit gelee. I made my regular cheesecake recipe the night before. For the passion fruit gelee, I strained passion fruit for the juice as well as keeping a couple with the seeds. Put that in a pan with some sugar and heated until the sugar disappeared. I had never used gelatin before and was a bit apprehensive. I started with cold water, sprinkled in gelatin powder and let it sit for 10 minutes. It was still watery. I started another cold water and sprinkled in gelatin powder. I mixed this into the passion fruit juice mixture and said that's as good as it gets. Poured this on top of the cheesecake and hoped that it would set. It actually worked out. I had something like this on a trip to New Zealand once and wanted to recreate that taste. (I am currently in a country that has passion fruit available).

Nov 24, 2012
whinendine in Home Cooking

Savory Pancakes: Home Cooking Dish of the Month (Nov. 2012)

Those look nice.

Just looked over that recipe and during the summer, I do a similar thing (squeezing out water) with zucchini, onion, flour (sometimes with egg, but mostly not) and chopped parsley. It makes a great appetizer.

For Thanksgiving, I made a potato and leek pancake. I boiled red potatoes, peeled them then grated them. I sauteed chopped leeks until almost done. I mixed the potato and leeks together, a tiny bit of chopped parsley and salt and pepper.

Nov 24, 2012
whinendine in Home Cooking


Turkey carcass.. First thing that comes to mind is congee (jook) - an Asian rice breakfast or late night snack. It's just rice boiled with the carcass and salt. You make a base then you have a bunch of things that the person can add to the jook. For example, shredded turkey, green onions chopped, cilantro leaves chopped, ginger, fried chopped garlic and shallots, rice vinegar with some chilis in it, soy sauce, white pepper. I'll do more or less depending on my mood. I usually make a pork version using pork bones and when it's almost done I'll throw in pork meatballs with water chestnuts cooked into it. It's something different.

Nov 23, 2012
whinendine in Home Cooking

Lap Cheong (aka Chinese Sausages)

My Mom would cook with this. Just throw it into your rice when cooking and this will cook the sausage and flavor your rice. Slice them diagonally and eat with the rest of your meal. She also used it in fried rice and to make our Thanksgiving sticky rice dish (lap cheong - but the duck liver kind, dried shrimp and mushrooms). I think that they can be stored for awhile.

Nov 23, 2012
whinendine in Home Cooking

Tell me about lamb, please?

Lamb can range from a very mild taste to a gamey taste. I live in the U.S. (most of the time) and I like lamb a lot. Recently, I bought a leg from Costco and I will never again buy a leg of lamb from Costco. It was terrible and tasteless - not worth the time to cook it. If you are going to try it for the first time, I think that chops or a rack would be the cut to try. I bought New Zealand rack of lamb from Trader Joe's and it was delicious. We roasted the rack with just salt and pepper and maybe a little rosemary or thyme. We like it cooked on the rare side and it turned out very tender. If you like it more cooked, it will have some chew to it. Lamb chops can be broiled (easy and fast). Also, the fat on chops and racks (really same thing), can easily be cut off while eating.

Nov 19, 2012
whinendine in Home Cooking

Wiener Schnitzel / Vienna Schnitzel / Veal Schnitzel at home? Deep Fry or Pan Fry?

Pan fry. I normally use pork tenderloin, cut in 3/4 inch thickness, then pounded thin. You could use your hand or one of those tenderizer mallets. Dip in salted and peppered flour then egg then breadcrumbs (actually, panko works pretty well for this). Delicious.

Nov 16, 2012
whinendine in Home Cooking

ISO Roasted Chili Oil

I use a handful of hot red dried chilis (minus their stems), throw them in canola oil, bring to a boil slowly, let it cool then I store it in the refrigerator. If you want to stop the heat, then drain it before storing. Or you could use red pepper flakes instead... I think I would try it with olive oil if it is for pizza...

My Yogurt Dilemma

A very long time ago (mid 1990s) someone gave me a copy of a recipe that we've modified (below). We enjoy it with rice and peas. It's also good as a leftover. Enjoy.

Parmesan Yogurt Chicken

Modified version from The New American Diet cookbook.

1 chicken, boned, cut in pieces and skinned
2 tablespoons freshly squeezed lemon juice
Cayenne pepper
1 cup plain low-fat yogurt

4 tablespoons flour
2 tablespoons Dijon mustard
¼ teaspoon Worcestershire sauce
½ teaspoon thyme leaves

¼ cup minced green onions

2 tablespoons grated parmesan cheese

Preheat oven to 350 degrees. Arrange chicken in lightly oiled baking dish. Drizzle with lemon juice. Sprinkle lightly with cayenne pepper.

In small bowl mix yogurt and flour and add mustard, Worcestershire and thyme. Spread over chicken. Top with green onions and sprinkle with paprika. Bake uncovered for 20 minutes (check the chicken); it usually takes closer to 30 minutes, but sometimes it has been overcooked at 25 minutes. Mix the juices into the sauce. Cook until almost done. Sprinkle parmesan on and broil 6 inches from heat until cheese is slightly brown.

Notes: The original version of this recipe used a combination of mayonnaise and yogurt.

May 31, 2012
whinendine in Home Cooking

My cookbook challenge! (long...)

Great inspiring post. Time to stop surfing (Internet) and start cooking! Thank you for sharing.

May 24, 2012
whinendine in Home Cooking

Duck Confit - too salty

Put them in a cassoulet!

May 21, 2012
whinendine in Home Cooking

Your tried and true Cook's illustrated Best recipes.

Blueberry pancakes (from an old magazine) . I use it a few times every year using both fresh and frozen blueberries...

May 20, 2012
whinendine in Home Cooking

sides with shish kebob

Great that you are serving with pita, hummus, babaganoush. Grilled hot peppers and onions are usually good. Tabouli and tzatziki are a couple of other side dishes you might like.

May 20, 2012
whinendine in Home Cooking


A veggie pizza or a "four seasons" - no sauce, no cheese, put olive oil on the crust and add anchovies, artichokes, capers and olives.

Apr 05, 2012
whinendine in Home Cooking

Hot and Sour Soup

I've tried a recipe by Dorothy Huang that I really liked. I found a copy of it here: http://www.sallybernstein.com/food/re...

Apr 01, 2012
whinendine in Home Cooking