corneygirl's Profile

Title Last Reply

How to Handle and Cut up a Carnival Squash

If you don't want to microwave, or if you want to get through the 20 a bit faster you can also shove them in the oven for a bit. I don't have a microwave and just shove them in the oven at 350 for 15 - 20 minutes. I don't bother to preheat, but I have gas. Softens just enough to get a knife through.

about 3 hours ago
corneygirl in Home Cooking

Couple leaves 150 percent tip for bad service

If I had the means, then I would given this situation. It's not a servers fault if the restaurant is understaffed - if they can keep it together with 12 tables, that's amazing. I wouldn't characterize the server as sub par - although the service might have been (due to circumstances beyond servers control). I also wouldn't publicize the fact that I left a generous tip in any manner.

about 4 hours ago
corneygirl in Food Media & News

Dinner Menu for Wine Club Gathering

Along the lines of chicken cacciatore, chicken boulliabase is also a nice braised option that would match with a variety of wines. Here is the version I like to make...
http://kitchenmusings.com/2008/03/04/...

Sep 24, 2014
corneygirl in Home Cooking

Dinner Menu for Wine Club Gathering

Any type of wine makes me think something like a couple roast chickens or individual cornish game hens might be good. A nice salad or some green beans and bread and the main would be covered.

Also since its fall and soup is on my mind what about a soup served from a large punching (or maybe small individual squash). This is the one I'm thinking of...

http://www.omaha.com/go/dining/omavor...

but there are a million versions if you search. I would go with bread and salad. Only thing here is being okay with a veggie main.

My go to dinner party dessert is usually an almond cake. Or else I just buy something. Get some nice chocolate and fruit and plate it nicely, maybe with a little whip cream.

I'll leave cheese boards to someone else! Sounds like fun! Just pick things your comfortable making and it should be great!

Sep 21, 2014
corneygirl in Home Cooking

Why You Should Refrigerate Tomatoes and Ignore Anyone Who Says Otherwise

I agree with no hard and fast rules - I don't think the 11 person 'experiment' proves anything. If you usually eat supermarket tomatoes a chilled farmers market heirloom will be pretty great. If you can id heirlooms in a blind taste-test, maybe the chilled won't rate. Personally, I mostly binge on fresh high quality tomatoes in the summer. In which case I don't refrigerate. A great sale on cherry/grape tomatoes in the depth of winter? Stock them up and keep them cool.

Sep 15, 2014
corneygirl in Home Cooking

Signs of a NOT Authentic Chinese Restaurant

This is very true in the college town I live in. The official menus are pretty much identical, although preparations vary a little from place to place. Many (if not most) also tack up hand written Chinese signs behind the counter. There is a good number of Chinese students here, and so they generally order off those menus and tell their American friends what is good where and how to ask for it.

Sep 13, 2014
corneygirl in General Topics

Red wine with America beef stew .

That really hasn't been my experience. I wouldn't use a whole large bottle for my main braising liquid, but .5 or 1 cup helps to bring out those alcohol soluble flavors without adding a lot of flavor on its own. In general I never spend a lot of money on wine I cook with and I've never had a bad result. YMMV

Sep 10, 2014
corneygirl in Home Cooking

Red wine with America beef stew .

Dry vermouth ($2-$4 a bottle) is a good sub in recipes that call for wine. I like wine and usually have a bit of something around when I need it for cooking, but I like to keep a bottle of dry vermouth for those times when I don't or when beer or red wine don't fit the bill. It isn't the same as red wine, but it will work to bring out those flavors only soluble in alcohol and won't add a lot of sugar or oak like an untested red wine might.

Sep 08, 2014
corneygirl in Home Cooking
1

The Tyranny of the Home-Cooked Family Dinner  

The real question is not about the value/cost of cooking for your family, but the assumption of who does it. The tyranny isn't dinner, but the fact that women are the ones who are supposed to provide it (and work a full time job and maybe raise kids [with or without a partner]). This is a rhetorical argument, where MANY (most?) families don't fit the paradigm but the message is still very gendered.

The Downside of Sharing Recipes...

I think a lot of people have difficult cooking circumstances or dietary biases and don't realize how much this holds them back. I have someone very dear to me who is thinks won't cook with salt - I've tried to explain that if you aren't using pre-made ingredients then the dish won't be high sodium to no avail. I also have close family with a very 'cool' but poorly functioning stove/oven so they don't get adequate heat for caramelization on anything. If people aren't confident in their cooking skills they blame the recipe and maybe themselves, when really it's tools (or biases).

Aug 29, 2014
corneygirl in Not About Food

Hoping that New York chowhounds are using discretion with their recommendations

How great would your charming vacation village be if the locals had that attitude. Chowhound is about sharing, if you don't like it don't read it and don't share. I'm sure you hope that midwestern 'hicks' like myself stick to the chains, but some of travel to get experiences we can't at home.

Fascinating cooking tips and advice

If a pan is too or awkward for the stove you can pour boiling water on it. If I let the stove top get really nasty I'll boil a couple pots of water **carefully** put the stove top in the bathtub and then pour the water over. It looks ALOT better and no nasty chemicals or blisters (if you're careful).

Aug 13, 2014
corneygirl in Home Cooking

Best Grill Substitution

Ditto the cast iron - and/or broiler. Basically, you want high heat so either heating a cast iron griddle or skillet for a while (like 20 minutes) before cooking or using the high direct heat of a broiler can work. I have a tiny old gas stove, so when I want to 'grill' something I heat my skillet in the oven set to Broil for and then pop the chicken in that under the broiler.

Aug 07, 2014
corneygirl in Home Cooking

Mushroom sauce for pappardelle (NO cream or tomatoes)

I usually pan roast mushrooms in a cast iron skillet and once they're really cooked blitz in the food processor. Broth, brandy/vermouth to thin it out. I really like to grind up the cheap dried shrooms from asian markets into a powder and add the powder to anything with mushrooms. It isn't obvious in the results, but it really pushes the shroomy flavor up.

Aug 07, 2014
corneygirl in Home Cooking

Cold Brewing Coffee Without the Toddy?

Lately we've been using our french press. Aren't too precise (about 2 inches of grounds) and exact amounts depend on the beans and grind we are using at that moment.

Aug 04, 2014
corneygirl in Home Cooking

Discrimination in Restaurants - does it influence where you dine?

It depends… Ideally I would say 'yes', but due to the vagaries of practice in OP I can't. However, if somebody I know has been mistreated or witnessed it first hand I boycott. Additionally, if I've heard many negative stories about the same place from different, unrelated sources I boycott.I used to work service, and I have good friends who still do. I defer to their experiences.

Jul 31, 2014
corneygirl in Not About Food

Iowa City IA Fine Dining?

There really isn't a fine dining place I'm in love with any more. Orchard Green is always good, but a little 'old school', Devotay is nice small plates - but to eat the equivalent of a normal meal is fairly pricey (usually 40 or 50 before drinks). I've heard more good than bad about Baroncinnis, but never been.

For moderately priced I like the Bluebird. They label as a diner, but the dinners are great. The specials are often really interesting, the steak frites is great (and nice value) and everything else has been pretty awesome. It's a casual environment with not so casual food and they have nice drinks to go along with it.

Jul 31, 2014
corneygirl in Great Plains

Summer's Bounty - a question & answer forum for all things pickled, canned, frozen, dried & whatnot.

I've frozen this before and it was fine. I packed tightly into a plastic container and topped with oil. I think vacuum or ziplock would work well too.

Jul 21, 2014
corneygirl in Home Cooking

breakfast in cedar rapids?

If you can get to Solon go to Salt Fork Kitchen.

Jun 18, 2014
corneygirl in Great Plains

Help! I'm allergic to meat and love bacon!

I eat just about everything but have a few near and dear vegans. Smoke paprika does the trick, especially combined with soy sauce/dried mushrooms/other umami rich ingredients.

Mar 05, 2014
corneygirl in General Topics

Savory/Meaty flavor in macaroni and cheese?

I think some well-browned onions might lead you in that direction, or maybe roasted garlic.

Jan 23, 2014
corneygirl in Home Cooking

Anchovies in glass jar

Pasta puttanesca! I don't use a recipe - it's usually a pantry scrounging affair, but this one looks close:
http://dinersjournal.blogs.nytimes.co...

Some type of fresh herb really goes well and a little lemon zest is nice too. You can add a can of tuna if you want a little more protein (but that isn't traditional).

Jan 23, 2014
corneygirl in Home Cooking
1

Cooking from: The New Midwestern Table by Amy Thielen

Last week I made both the chicken paprikash and the fancy meatloaf. The chicken was a huge hit, a delicious stew and the leftovers were even better. I followed the recipe closely, but I didn't end up making the sour cream sauce - it didn't seem necessary. I served it with these chewy stew dumplings I make a lot.

The meatloaf was pretty good, I'm not sure about the pistachios and the bacon didn't crisp to my liking - even after cranking the heat and upping the baking time. However, I subbed venison for most of the meat and I can see how having a fattier meat might help the bacon crisp more so I will try this again with the correct meats.

Oh! I also made the one-day buttermilk rye which is a real keeper. It's is a large and delicious loaf of bread and it has kept surprisingly well on the counter turned on it's cut edge.

This book is great and clearly is speaking to me on these frigid midwestern days!

Eating Seafood in the Midwest

I know the days the seafood is usually restocked at my local market. I would rather buy good quality frozen then the dethawed 'fresh' seafood often for sale. So, I asked what days the market get's deliveries and buy seafood then. The larger grocery store has an email alert service.

Also, B likes to fish so I've gotten pretty good at preparing trout and catfish.

Infused liquor ideas -baseball themed?

Those sound good (although I'm not sure about the grasshoppers, but I'd try it once)! I infused tequila with a dried cayenne pepper or two, but I left the pepper in for too long - on its own tasted like a drunk tabasco. It made good spicy margaritas though

Jan 19, 2014
corneygirl in Spirits

Infused liquor ideas -baseball themed?

I like that idea - or maybe a dill and mustard one in a nod to the condiments on hot dogs. It would still work for bloody mary

Jan 19, 2014
corneygirl in Spirits

Infused liquor ideas -baseball themed?

I like the crackerjack idea with bourbon - and maybe just stick with a toasted nut infusion with a little sweetness. I'll look into those clarification aids as well. I think popcorn could be really good too - I wonder if the toasty flavor would have a better chance of Thanks!

Jan 18, 2014
corneygirl in Spirits

Infused liquor ideas -baseball themed?

That looks Awesome! I might have to make the hibiscus for myself to...

And thanks!

Jan 16, 2014
corneygirl in Spirits
1

Infused liquor ideas -baseball themed?

Got it - not down with the concept - moving on...

Jan 15, 2014
corneygirl in Spirits

Infused liquor ideas -baseball themed?

I hadn't thought of cities as themes! We like different teams so that might help - thanks!

Jan 14, 2014
corneygirl in Spirits