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Tatania's Profile

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Where can I buy hulled barley?

I've been looking for hulled barley, too, in the same area. Had WF call around, and they could only find it at Fresh Pond.

Jan 24, 2014
Tatania in Greater Boston Area

Maple syrup tart recipes requested - ATTN: Montreal/Quebecois hounds

Not exactly on point, but perhaps of interest, is this maple/walnut pie. http://www.yankeemagazine.com/recipe/...

Aug 06, 2012
Tatania in Home Cooking

What to do with Kohlrabi?

Sounds nice! Thanks!

Jun 02, 2012
Tatania in Home Cooking

What to do with Kohlrabi?

We usually blanch collards and kale, but find that kohlrabi greens are wonderful without it -- just a quick saute, a pat of butter, et voila!

Jun 01, 2012
Tatania in Home Cooking

Russian food recipe that does not contain flour or meat - and is not too difficult

Kasha!

May 29, 2012
Tatania in Home Cooking

Grandma's Stuffed Cabbage Came Out Delish - Here's the Recipe

Wow. I did NOT expect that answer -- I thought it was going to be some sort of ferociously sour candy. This looks like an amazing product. Thank you!

May 09, 2012
Tatania in Home Cooking

Grandma's Stuffed Cabbage Came Out Delish - Here's the Recipe

What is a sour head?

May 09, 2012
Tatania in Home Cooking

Looking for great food outside of Boston

Dosa Temple -- in Somerville? Or is there a Metrowest one?

Apr 02, 2012
Tatania in Greater Boston Area

Non-dairy mashed potatoes

Extremely good non low-fat but non-dairy mashed potatoes can be made with either olive oil and garlic or caramelized onions, their oil, and pepper. The latter are like the inside of a potato vereniki/perogi. The former will ward off vampires for miles. If you do the garlic, I recommend using garlic you've ground into paste with a mortar or pestle or knife flat.

Oct 28, 2011
Tatania in Home Cooking

H Mart type stores near Newton

And in Natick on Saturday mornings.

Aug 18, 2011
Tatania in Greater Boston Area

peachy peaches?

They're at Natick, too. We got a bushel of seconds from them last week for $15. Fabulous.

Aug 11, 2011
Tatania in Greater Boston Area

Grainy peach ice cream

From Shirley O. Corriher's "CookWise": "Condensed milk, evaporated milk and powdered dry milk are major contributors of milk solids to help limit crystal size. However, all have a high concentration of lactose; if too much is used, lactose crystals form and the result is an ice cream with a sandy texture [...] If ice cream is sandy or gritty on the tongue, reduce amount of evaporated milk, dry powdered milk, or condensed milk in the recipe."

Jul 31, 2011
Tatania in Home Cooking

What to do with Arugula

A late summer BAT (bacon, arugula, & tomato) is not to be missed.

Jul 16, 2011
Tatania in Home Cooking

Cozy restaurant in Framingham??

It's not in Framingham, but Gourmet Decisions in Natick is warm and cozy, has a fireplace, and serves pretty good food. Menu is at www.gourmetdecisions.com.

Dec 28, 2010
Tatania in Greater Boston Area

Help with a holiday cocktail party!

Ah, ok. So I can throw some ideas into the mix:
-Mini spanikopita (make ahead, flash freeze, reheat from frozen)
-Assorted great stuff on crostini - goat cheese & olives, caramelized onion & mozz, etc (assemble ahead of time and warm at party)
-Room temp chicken or beef satay w/peanut dip
-Shumai w/dipping sauce
-Crudites
-Cookies, cake & fruit

Dec 08, 2010
Tatania in Home Cooking

Latkes for a Crowd

I've done finger-food-size latkes for parties of 50-70 many times. The latkes get fried (not too dark) the week before, are frozen in single layers separated by paper towels and then put in freezer bags. Then at the party, I reheat on cookie sheets at 400, and circulate them as they come out of the oven with small bowls of sour cream and apple sauce for a quick dip. No defrosting - just pull 'em out of the freezer as you go. Keep in mind I'm not too much of an absolutist about this or that kind of latke being the Only Legitimate Latke. These are small and crisp. Always a big hit.

Dec 06, 2010
Tatania in Home Cooking

Help with a holiday cocktail party!

Here's a frustrating answer: it depends. Elegant or casual? Plates or napkins? Standing up or plates on laps? Enough to make a meal, or just little tidbits? Kids?

Dec 06, 2010
Tatania in Home Cooking

Enormously, tremendously, stupendously huge turkey advice?

Well, it all worked out -- thank you to everyone for such good advice and good wishes. And thank you especially to Duquesne for reminding me what a privilege it is to figure out what to do about plenty. I wish you well and hope the best for you.

In the end, an unexpected visit to the hospital on the part of a close relative forced some simplification, and that was just fine. The most important thing was his being able to join us! In the end, there was no brining at all. Very little basting, very little fussing. Just cooked the thing at 350 on the convection setting for about 4.5 hours, and it was terrific. Whoever said a large bird is forgiving was entirely correct. No overcooking of the breast, no undercooking of the dark meat. The only flaw was that the skin, while lovely, was leathery. Couldn't really be bitten through, but it made for some good chewing. A pleasure to have many leftovers to send home with everyone. Thanks, all, for your input!

Nov 26, 2010
Tatania in Home Cooking

Enormously, tremendously, stupendously huge turkey advice?

Duquesne, thank you, and God bless you, too.

Nov 26, 2010
Tatania in Home Cooking

Enormously, tremendously, stupendously huge turkey advice?

That's pretty much exactly our plan (minus the dogs) as developed with all you-folks' kind advice.

Nov 23, 2010
Tatania in Home Cooking

Enormously, tremendously, stupendously huge turkey advice?

Definitely, ZS. My mother's recipe was for something south of 300.

Nov 23, 2010
Tatania in Home Cooking

Enormously, tremendously, stupendously huge turkey advice?

No! It's mine, mine!

Nov 21, 2010
Tatania in Home Cooking

Enormously, tremendously, stupendously huge turkey advice?

Yeah, exactly.

Nov 21, 2010
Tatania in Home Cooking

Enormously, tremendously, stupendously huge turkey advice?

How about a big picnic cooler?

Nov 21, 2010
Tatania in Home Cooking

Enormously, tremendously, stupendously huge turkey advice?

Or - how interesting - I wonder about cooking *on top* of a mound of dressing, hence saving oven space and capturing all drippings.

Nov 21, 2010
Tatania in Home Cooking

Enormously, tremendously, stupendously huge turkey advice?

Luckily, it will fit, since there's no negotiating -- on pain of pitchforks and torches-- is the full-framed presentation. Kind of sweet, really.

Nov 21, 2010
Tatania in Home Cooking

Enormously, tremendously, stupendously huge turkey advice?

Think I'll stuff during the resting period; if it works, I'll get the benefit of a lower risk, shorter cooking, but still dripping-infused stuffing. Psyched about that cavernous stuffing cavity!

Nov 21, 2010
Tatania in Home Cooking

Enormously, tremendously, stupendously huge turkey advice?

>doing a foil tent on a bird that size, to protect the breast, almost required a building permit).
Laughing over this line.

This is all comforting advice. Breast-side down may be the way to go.

Nov 21, 2010
Tatania in Home Cooking

Enormously, tremendously, stupendously huge turkey advice?

Something to be thankful for: it does fit.

Nov 21, 2010
Tatania in Home Cooking

Enormously, tremendously, stupendously huge turkey advice?

>Well, that's Thanksgiving for you.
Exactly...

Yes, I see what you mean about the brining - a very good point. Thank you. And the ice-pack is a definite.

As for longer-lower, this is something else I'm dithering about. It's my first thought as well, though I've also had great success (with smaller turkeys) with the Barbara Kafka 500f shorter blast. Very interested, too, in others' experience.

Nov 21, 2010
Tatania in Home Cooking