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LisaPA's Profile

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Non- Dairy replacement for sweetened condensed milk

Coconut milk with extra sugar? It doesn't have much coconut flavor when it's cooked.

Jul 17, 2014
LisaPA in Home Cooking

Memorable Quotes about booze

Not enough Hemingway in this thread:
An intelligent man is sometimes forced to be drunk to spend time with his fools.

and

Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut.

Jul 17, 2014
LisaPA in Food Media & News

Best sandwich I ever invented

I just made a sandwich so good that I remembered this thread and wanted to add to it.

Pumpernickel bread spread with cream cheese on both slices. On one half, thin-sliced radish. On the other, thin-sliced lemon topped by thin-sliced cucumber. Draped 2 slices of nova salmon on top, flipped it together and cut in half.

It is not only delicious, but it's so pretty with all the different colors! And the lemon totally makes the sandwich - it wouldn't be half as good without it.

May 29, 2013
LisaPA in Home Cooking
2

Crazy coleslaw

I recently did a yellow squash/cuke slaw as a side for fish tacos. It was tasty and a pretty color.

May 02, 2013
LisaPA in Home Cooking

Survey: Your Preference for Fat in Yogurt.

I bought some Cabot full fat greek yogurt at Target a few months ago because it was the only full fat, plain yogurt they had. It's amazingly creamy and delicious and is now my preference. I just found it again in my local Acme, so I'm a very happy girl.

May 02, 2013
LisaPA in General Topics

What are you drinking tonight?

I decided to make some ghetto sangria. Didn't really have the proper ingredients, but the weather is lovely. So I used frozen strawberries mashed with sugar and some seltzer, then poured in sugar, orange juice and a cheap bottle of pinot grigio. It still needed a bite, so I poured in some tonic. Believe it or not, it's pretty tasty.

May 02, 2013
LisaPA in Spirits

When do you correct incorrect pronunciation?

I think audacious is a bit much. If I know something you don't know, why is it audacious for me to tell you so? As long as I'm not mean or rude, how is it any different from saying, "No, that restaurant is on Chestnut Street, not Walnut Street"?

I also don't get why "lesser" acquaintances aren't deserving of my care. Since we're not best friends, you don't deserve my help? Or I shouldn't care about you as a person? Seems harsh.

I personally would prefer to be corrected, even if it's embarrassing because I discover I've been mispronouncing a word my entire life. I find this happens when I've only ever read the word and never heard it aloud. "Akin" was one I had wrong from high school up to my late 20s.

May 02, 2013
LisaPA in Not About Food

When do you correct incorrect pronunciation?

I once had a back-and-forth with a coworker who kept pronouncing "vichyssoise" like visheeswah. I would respond something like "oh, I love visheeswaZ" to try to give her the hint, but she kept pronouncing it the other way.

I think she thought she was right and was trying to correct me. I didn't like her, so I never bothered to tell her she was wrong. I don't think she'd have believed me anyway.

May 02, 2013
LisaPA in Not About Food

Need a dinner idea today: Lots of feta, vegetarian, ideally GF

My first reply seems to have gotten eaten, so I'll try again. I made a vegetable tian for the first time last night - tomato, red potato and onion slices with dried thyme, and liberal drizzles of olive oil between layers. I bet feta would be awesome scattered throughout.

Ideally, you have a mandoline or food processor to get the slices even.
http://www.marthastewart.com/921630/p...

Apr 10, 2013
LisaPA in Home Cooking

Stuffed chicken breasts without spinach- alternatives to Cordon Bleu?

I need to search for the smaller chickens as well - I started calling the chicken Gigantor, because each breast had to be cut in at least fourths. It's disturbing.

Mar 30, 2013
LisaPA in Home Cooking

Flour Power

I believe I read in a recent thread that masa makes a great roux and you can use the same quantities as a flour-based roux.

The oriental grocery near me gives away treats if you spend XX amount - this weekend they were giving away Vietnamese cookies somewhat like piroulines made from tapioca flour and coconut.

Mar 01, 2013
LisaPA in Home Cooking

Favorite simple vinaigrette?

A shallot or garlic clove adds a nice zip. If you let it marinate in the acid for a while, it takes the bite away. I lean toward a sharper dressing heavier on the vinegar or lemon side. You could also mix in a little orange juice.

I tend to make something different each time - the other night I made a dressing with a tiny bit of soy and rice vinegar with whole grain mustard. I added bit of yogurt for a creamy dressing. It sounds weird, but it was tasty.

Mar 01, 2013
LisaPA in Home Cooking

Rice cooker alchemy

I cook my white and brown rice at the same time and temp, either on the stove or in the oven, so I'd think it would be the same in the rice cooker. Maybe the "whole grain" setting is for literal whole grains, like wheat berries or whole oats?

Mar 01, 2013
LisaPA in Home Cooking

Too many Kalamata Olives. Seek ideas. Use or freeze?

This is a great recipe that uses 3/4 cup at time. You could probably add chicken to it successfully. http://allrecipes.com/recipe/greek-po...

I find it hard to believe the olives will go bad if they are in brine. They might get a bit mushy after a while, I guess. I did recently have some olives in oil and herbs go bad because the oil had leaked off and they got moldy (they were in the back of the fridge and I didn't notice right away).

Mar 01, 2013
LisaPA in Home Cooking

Small dinner party dilemma: differing food needs

The potato bar is a great idea. I'm thinking maybe an ice cream topping bar for dessert too.

Feb 21, 2013
LisaPA in Home Cooking

Small dinner party dilemma: differing food needs

I like the potato/salad bar idea. I like giving people variety!

Feb 21, 2013
LisaPA in Home Cooking

Small dinner party dilemma: differing food needs

I am leaning towards a roast chicken or pork loin with some sort of potato side and either a salad or green vegetable. Maybe I'll put out a variety of snacky stuff first - cheese, crackers, hummus, crudites.

I might make ice cream for dessert. Easier than flourless chocolate cake and can be topped with Hershey's syrup for the non-foodie. :)

Feb 21, 2013
LisaPA in Home Cooking

Small dinner party dilemma: differing food needs

I'm having 2 friends over Saturday with very different food... needs, for lack of a better word. The one friend is allergic to soy, wheat and alcohol. She is a pretty adventurous eater and very used to making do with her food issues, but I'd like to be a good hostess and make something she'll enjoy. The other friend is not remotely an adventurous eater: he's your basic meat and potatoes guy, he hates Mexican food, and would probably be happy with a bowl of cereal most meals. And to add to the challenge, my BF hates fish and shellfish, mushrooms, anything pickled, coconut and pineapple.

So my challenge is to feed all of us in a way that makes them and me happy. I'm struggling because every time I think of something, I realize why it won't work. Like, I was thinking of risotto, but it can't be too "weird" for the one friend and can't have alcohol in it for the other. I can't do Asian because I can't use soy. Maybe I'll just stick to a chunk of roast meat and vegetables and call it a night.

Unless you have any better suggestions?

Feb 21, 2013
LisaPA in Home Cooking

Agar marshmallows?

If you're just making rice krispie treats, you don't need proper marshmallows. You could make agar-based marshmallow fluff and it would hold the cereal bars together. The success or failure of agar marshmallows as structured items that hold their shape are irrelevant in this use, so your agar should be fine regardless.

Also, I replaced the corn syrup with honey to make a honey-spice marshmallow that was very popular.

Feb 13, 2013
LisaPA in Home Cooking

Salad components - what temperature?

I happen to like a still-warm egg that's not long out of the water (boiled or poached). I like cool greens and veg (except tomato) - they seem crisper.

I never really thought about the dressing, but I usually make it fresh. Even if I pull it out of the fridge, it usually sits on the counter while I prep the ingredients, so it's at least got the chill off, although I wouldn't like an actually warm creamy dressing. I guess cool room temperature would be my answer.

Jan 13, 2013
LisaPA in General Topics

Meat-free New Year's eve for 14: Need advice!

A nice veg main course is the mushroom bourgignon from Smitten Kitchen http://smittenkitchen.com/blog/2009/0...

I made it for a dinner party last year and it was a huge hit. I used a combination of sliced portabellos and halved criminis to mimic the traditional meat version. I served it with egg noodles, so maybe that could be your pasta course.

Dec 25, 2012
LisaPA in Home Cooking

What are you making for Christmas breakfast?

Blueberry pancakes and bacon at the bf's request. Coffee for me, OJ for him. Big meal later with the family.

Dec 23, 2012
LisaPA in Home Cooking

Why won't my bread rise?

Is it possible that it's just been colder in your kitchen and it's taking a lot longer to rise? You could use your microwave as a proofing box or use your oven briefly turned on and then off again to the same effect.

Dec 23, 2012
LisaPA in Home Cooking

What can I use instead of ground almonds in this recipe?

I'd suggest a different chocolate cake recipe. There are hundreds, if not thousands, out there that don't call for ground nuts.

Dec 17, 2012
LisaPA in Home Cooking

Pie dough in the food processor

I don't get why people aren't using the feed tube to add water. Just dribble it in while the dough is mixing - no headstands, no water all in one spot, no misting. I've been making all butter pie dough in the FP for years this way with no trouble and always a flaky crust. If I had wanted to use my hands for everything, I wouldn't have bought a food processor in the first place.

Dec 17, 2012
LisaPA in Home Cooking

What MUST I eat or buy to take home from Reading Terminal Market and Chinatown?

For Chinatown, I'd recommend Vietnam restaurant for ambience and tasty food (you can go as wild or mild as you want) or Lee How Fook for Chinese. If you like fish, they have a steamed fish with green onions/scallions that is amazing. Conveniently, they're next door to each other on 11th.

For where to eat in the Market, head to the Dutch Eating Place for Amish food. If you're into things like purple and orange cauliflower and locally sourced meats and dairy, the Fair Food Farmstand is the place. Kauffman's Lancaster County Produce has a huge selection of jams, jellies, relishes and honeys.

Dec 04, 2012
LisaPA in Philadelphia

Hipster New Years

Popcorn. Popcorn cooked in different fats is all the rage here. Use bacon fat, or truffle oil, or duck fat.

Dec 03, 2012
LisaPA in General Topics

Hipster New Years

Mustache straws! Really, anything from Urban Outfitters. http://www.urbanoutfitters.com/urban/...

Dec 03, 2012
LisaPA in General Topics

Hipster New Years

I was going to suggest homemade pickles. But not cucumber. It's got to be green beans or carrots or a mix from the CSA of seasonal produce.

Dec 03, 2012
LisaPA in General Topics

Your best Chili

I won a vegetarian versus beef chili contest using a crockpot. I made sure I added flavor by roasting the peppers and onion. I also use a tablespoon or more of cocoa powder. When I'm not cooking vegetarian, I often cook some bacon first and use the drippings to cook the veg in, then add the crumbled bacon in at the end.

Nov 29, 2012
LisaPA in Home Cooking