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Kelli2006's Profile

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Chicken Manor & their noodles- NE OH

Chicken Manor is still open in North Canton. I've never been there but you might be able to get the recipe if you call them.

http://chickenmanor.jimdo.com/

Feb 15, 2015
Kelli2006 in Great Lakes

I hate my All-Clad - what am I doing wrong?

I love my All Clad MC2. I'll pay what she wants to ship it.

Feb 14, 2015
Kelli2006 in Cookware

Looking for Perfect Au-gratin Potatoes

I like gruyere and Romano cheese plus crimini mushrooms.
I used a generic brown cooking potato, sliced fairly thick(1/8+) of a inch. Yukons work well.

Feb 10, 2015
Kelli2006 in Home Cooking

Cleveland: asian market?

I don't know what Netto is. A Google search says that it is a Danish food store, which I doubt is what you are searching for.

Feb 10, 2015
Kelli2006 in Great Lakes

Fresh pizza dough..... what is my next step?

The dough needs to be brought to room temperature and allowed to double in volume once. That should be 3-4 hours.

Jan 30, 2015
Kelli2006 in Home Cooking

Too much hassle to bother with foods

Deep fried foods because I don't like to clean that much.

Jan 27, 2015
Kelli2006 in General Topics
1

Too much hassle to bother with foods

I love to bake but I'm trying to lose a few pounds so I don't bake much. Its more fun to bake than to eat so the few times that I do bake I tend to take it to work to assemble a care package for my daughter.

Jan 27, 2015
Kelli2006 in General Topics

what is best water for tea?

I boil Brita'd water in the microwave when I want to make loose leaf tea.

I always use filtered water when I make my morning pot of coffee. The local water department loves chlorine and the Brita pitcher makes it palatable.

Jan 27, 2015
Kelli2006 in General Topics

What cooking gadgets changed your life?... Well at least your cooking?

My immersion blender saved me 3 steps of trying to transfer a soup or sauce to a blender or Robocoup for pureeing.

A really good chefs knife made me love cooking instead of it being a task.

My Kitchenaid mixer helped me love to bake bread. I baked before but it was a lot of work to make bread dough by hand.

What's the point of celery in recipes?

I tend to use more celery than called for in the typical 2+1+1 ratio in a classic mirepoix. I like the flavor that it brings to a soup, stew or braise.

I think that it adds depth to the finished dish.

Trouble with KitchenAid mixer?

My Kitchen-Aid hand held went belly up on Christmas eve, so I'm in the market for a new hand held. That's the 3rd KA hand-held that I've burned up.
Making buttercream icing should not burn up a mixer.

I don't use my handheld for difficult tasks because I have a stand mixer that is used for bread and other power-hungry jobs. This is getting to be annoying because it always happens a year or so beyond the warranty.

Jan 04, 2015
Kelli2006 in Cookware

National Fruitcake Day

I love stollen, which is a European variation on fruitcake. A thick slice of stollen and fresh coffee is hard to beat for dessert.

Dec 26, 2014
Kelli2006 in General Topics

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

Be very careful with Bhuts. They can be incendiary.

Id use 2-3 TBL of ground red pepper flakes. That should be hot enough for anyone who isn't a chili head.

Dec 18, 2014
Kelli2006 in General Topics

A tribute of sorts to A-1 steak sauce, perhaps the worst steak sauce ever.

I've never tried A-1 on a hot dog. I will try it the next time that I fire up the grill.

Dec 16, 2014
Kelli2006 in General Topics

Help with homemade pizza

Can you move the stone don lower in the oven?

Once the stone is ripping hot (preheated at 500° for 30 minutes) you might try to turn the oven down to 450°F when you put the pizza in.

I parbake the crust for 3-4 minutes and then apply the toppings.

Dec 16, 2014
Kelli2006 in Home Cooking

A tribute of sorts to A-1 steak sauce, perhaps the worst steak sauce ever.

I love blue cheese on a burger but I get the worst heartburn when I put blue cheese on a burger. I can eat habanero peppers w/o a problem but blue cheese on a burger has been bent over in agony. I still do it once or twice a year because it tastes so good.

Dec 16, 2014
Kelli2006 in General Topics

A tribute of sorts to A-1 steak sauce, perhaps the worst steak sauce ever.

I like A-1 and Dijon mustard on a grilled burger.

Dec 15, 2014
Kelli2006 in General Topics

Why do my brownies always turn out this way?

Gas ovens are very difficult for sweets. They are great for meats and savory items but baking breads and sweets in gas ovens is tough.

Dec 12, 2014
Kelli2006 in Home Cooking

Why do my brownies always turn out this way?

The temperature is 50°F too high.

Use a glass pan or cake strips around the outside of a metal pan will prevent the edges from getting hard.

I use an twin-wall insulated metal pan for brownies for this reason.

Dec 12, 2014
Kelli2006 in Home Cooking

Anything worth trying from Walmart in store Deli and/or bakery?

I've also been impressed with the Wal-Mart baguettes. Ive been less than impressed with their pastries.

Dec 02, 2014
Kelli2006 in Chains

Anyone Remember Red Barn (fast food chain)?

I also grew up in Ohio and I know of a couple of cities that had both a Red Barn and a Burger Chef.

Nov 27, 2014
Kelli2006 in Chains

Cooking turkey in a bag?

I made gravy from a brined turkey today and I thought that it was good. I had to add more chicken stock because there was only 2 cups or so of liquid from the bird.

I brined the turkey for 12 hours in salt, sugar and a little bit of pickling spice to add flavor. I thought that I overcooked it because it temped at 175° after 3 hours(it was only a 8 lb bone-in breast) but after resting for 30 minutes the meat was surprisingly moist but not salty. The use of the bag likely saved me from eating Styrofoam.

Nov 27, 2014
Kelli2006 in Home Cooking

Apple Pie Internal Temperature

I can only guess it is because of the amount of pectin and sugar apples.

Nov 27, 2014
Kelli2006 in Home Cooking

Looking for good mail order pepperoncini...

The seeds from Pepper Joes were the medium green pepperoncini. I thought that they were very good. Id grow them again because I'm a chili-head and they are great on pizza.

Nov 24, 2014
Kelli2006 in General Topics

Has anyone tried Beaumont Coffee at Aldi's?

I also noticed that. The flavor is not the same.

Many of the fresh vegetables are now on the verge of spoiling.

Nov 21, 2014
Kelli2006 in General Topics

Cooking turkey in a bag?

I have never found that to be the situation. If you find it to be too salty you can always add salt-free commercial chicken stock to thin out the turkey juices.

Nov 20, 2014
Kelli2006 in Home Cooking

Cooking turkey in a bag?

They get plenty brown, if given sufficient time. The bag gives protection against an overcooked dry bird so don't worry if it looks a bit pale when the internal temp turns 165°.

Nov 19, 2014
Kelli2006 in Home Cooking

Does anyone actually put stuffing inside the turkey anymore?

You're very correct. White meat from the breast of a turkey has all of the flavor and texture of packing peanuts. I like cooking for people but after smelling the meal and prepping it for the last 36 hours I am not very hungry for the dinner.

I thought about smoking the turkey this year but I was overruled by tradition, so I will roast 2 boneless but skin-on turkey breasts on a bed of stuffing and let the juices from the meat flavor the bread.

Sugar-free ketchup

I make my own because commercial tomato sauces are far too sweet.

Its a prefect use for a crock pot.

3+ cups of mirepoix, (2 cups of chopped onion and 1 cup of chopped celery. 1 small peeled and diced carrot.)
1 TBL of chopped garlic
3 28oz cans of diced tomato
2 cups of red wine
1 can of tomato paste.
2 tsp each of dried oregano, fennel seed, basil and thyme.
1/2 tsp of red pepper flakes
4-5 bay leaves
salt and pepper to taste.

Sauté the mirepoix and garlic in olive oil until translucent. Dump in the rest of the ingredients and cook on low for 4-5 hours. Puree w/ a stick blender and correct the seasoning.

Nov 16, 2014
Kelli2006 in General Topics

Will my pizza dough keep overnight?

I routinely make a double batch of dough. I bake the first pizza the next day and the 2nd pizza is kept in a sealed Rubbermaid container in the refrigerator for up to a week.

After a week you might need to add one TBL of more flour, but once it is back to room temp and risen for 1 more time it is perfect to bake with. I actually prefer the week old crust because it has more flavor.

Nov 09, 2014
Kelli2006 in Home Cooking