A2hungry's Profile

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Nectarine and Blueberry Slump

NYCkaren: You could make this ahead of time and just warm it up on the stove or let it simmer while you eat your main course. The thing that makes this dish so great is that it's pretty indestructible- it requires little attention.

Like DebitNM, I also used a LeCrueset dutch oven over the stovetop. I served mine with frozen tart yogart since it was what I had on hand. I also used frozen blueberries. Really great flavors, very yummy. I imagine you could take as many short cuts as needed or make it with limes and other fruit. It's simple, fun, easy and tasty. I really liked this one.

Sep 26, 2010
A2hungry in Recipes

How to Grow Herbs Indoors

Green onions are great to grow! And I totally consider it an herb because you can use it to add flavor to dishes. And your recycling as well! Actually, I think Chow has a video on this one. It's really good too.

May 18, 2010
A2hungry in Features

Cheesy Artichoke Dip

It is deluxe! I used this recipe last night for a potluck party at a girlfriend's and it was a hit.

I followed the recipe up until Step 4. Then I took RentalPillow's advice and I added half a package of spinach (for texture). I used 2 C of cheese. 1 C Gruyere and 1C Havarti. I also added a couple TBSP of lemon juice, for tartness w/o adding extra greek yogart, and also some fresh chopped tarragon.

Then I excused my 8 by 8 and instead transferred the dip to a "crockette" (tiny crockpot with one low heat setting). It made the dip easy to take to my friend's party and when I got there it ensured I could reheat it up. It has a cute removable pot so it was easy to move from table to countertop etc. People were taking it everywhere with them.

Also, if you have a larger crockpot you could probably double the recipe. Just keep the crock on a low heat setting, you don't want to be chipping it off later on.

Lastly, if keeps well in the fridge and tastes great cold as leftovers!

Nov 22, 2009
A2hungry in Recipes

premade tartlet shells in SEA?

Obviously this is an old post, but something else you can do is make your own tartlet dough and use reusable metal shells. I got mine for $0.59/piece. And maybe you can buy the dough fresh from a market perhaps? Or make your own at home. Anyway, just an idea I wanted to throw out there.

Aug 27, 2009
A2hungry in Pacific Northwest

Tomatoes Packed in Their Own Juices

I'm definitely interested in doing this with my tomatoes this summer, and definitely next summer. But I'm a bit worrisome. How do you prevent botulism? Is there any way to know if something is tainted later on? This is my primary concern.

Aug 27, 2009
A2hungry in Recipes

Stealing Bar Glasses

"No, Helena doesn't advocate stealing beer glasses, but she does advocate lying. And, no, I've never stolen anything from a bar."

Nice point. I have to say that I honestly can't take much of Helena's advice very seriously anymore. Seriously, Helena? You're telling people the best way to pinch glassware from a bar? Sure, it can cost the bar lots of money but why not give some advice on how to do it anyway?

As for the lady who asked the question: as many people have already made the point: be resourceful! As for her syntax, did she actually ask if she could "just go and help [herself]". WOW!!! How would it be if someone came over to your house and just helped themselves to your things. Oh wait, don't you budget for that? Well maybe you should start. If your friends' integrity and morals are anywhere near as shallow and unscrupulous as your own you might want to adjust your budget for that trip.

Jul 16, 2009
A2hungry in Features

Orange Angel Food Cake with Strawberries

Not that anyone cares, but I think I figured out what might have gone a bit awry with my AFC: too much whipping. I think my zealousness to do a good job I may have gone too far...

May 29, 2009
A2hungry in Recipes

Orange Angel Food Cake with Strawberries

SO I did this recipe. My roommates, friends, and I all love the cake and topping. Delicious! I think the cake tastes even better cold!

My only complaints are that the cake wasn't fluffy enough. Maybe it's because I've never made angel food cake before. But I'm a fairly good baker/cook. I'm not a dingdong in the kitchen.

The cake didn't rise as much as I expected. I'm going to experiment again with this one next week though and make some subtle changes and maybe cook it longer.

I think the recipe could be a bit more detailed. How do you "tap the pan on the counter"? Maybe I did it wrong.

1/4 cake mixture....can you not say 1/4 cup? I know this seems picky, but when you're in the kitchen reading off your computer screen sometimes these details make life a bit easier.

Anyway, I'm a graduate student so I don't own an expensive stand up mixer. I have a hand held one. Is there possibly a difference in result there? Anyway, good recipe. I'm going to give it another shot.

May 28, 2009
A2hungry in Recipes

Quick, Casual Dinner before Tanglewood

Find a grocery store, something like Fresh Market, Whole Foods, IGA, whatever and make your own dinner. Something that does well cold or at room temperature, like sandwiches, sushi, noodle salads, potato salads, regular salads, fruit, yogart, whatever! and find someplace nice to park it and eat. Tanglewood? I'm sure you can find a good view. And while you're at it, get a soda or two. I think that would be fun, tastey, and quicker than sitting down, staring at the menu, ordering, waiting, eating, checking out, and driving off. And probably cheaper. And you get the tips.

Foods to enjoy at room temp/slightly warm

When I lived in Italy last year I learned a lot about food, how to store it, and how to eat it. I was working with an opera company in Lucca (Toscany) and there were 6 of us musicians crammed into on apartment. We had one fridge and two sets of bookcases we used as shelves. Tomatoes, along with most vegetables and fruit, don't need to be refridgerated till after they've been cut. A suggestion: a great healthy snack is tomato with some olive oil and sea salt drizzled over it. Tastes great, especially when its hot outside. They don't believe in AC in Italy, and I don't either. Once you live w/o it you never miss it.

Apr 26, 2009
A2hungry in General Topics

Percolating Dissent

I'm joining the discussion way late. I own a variety of coffee makers, pressers, percolaters, expresso machines, etc. What I've learned about coffee is that I know how to make it so that I like it. I've learned over time though that how coffee is made, served, and drank differs from culture to culture and person to person. I personally have been using a percolator ever since I spent a summer in Italy. I like how simple it is to make, the gurgle, and how caffinated the coffee is etc.

My boyfriend has an expensive, gorgeous expresso machine. I think that tastes great too. I think that brewing expresso/cafe is truly an art. If you can make Folgers taste good, congrats!

Apr 26, 2009
A2hungry in Features

Boiled Egg Frustration - Peeling

The longer you wait after making hard boiled eggs the easier it can be to peel. It's usually most difficult right after they've cooled. I usually make them a day ahead of time or in the morning etc. I'm too impatient to wait...so it's easier if I do it and then forget about them. Anyway...good luck.

Apr 22, 2009
A2hungry in Home Cooking

Frozen strawberries?

Goodhealthgourmet pretty much hit the nail on the head. They would make a really great sauce. You could do it with short bread or ice cream etc. Another idea would maybe to make some sort of bread with it? I always use bananas for banana bread. But maybe strawberry banana bread? Sounds wierd, but sometimes experiments prove to be good treats. Or jello? Lol. Jello is cheap, and if you have kids, usually a success. You could always just do the jello thing and feed your mushy strawberries to the kids...I experiment with my little cousins all the time.

Um...you could also make a nice compost out of them :P

Apr 22, 2009
A2hungry in Home Cooking

Real Tabbouleh

I'm going to try these ideas! You're all geniuses!

Feb 12, 2009
A2hungry in Recipes

Creamy Horseradish Vinaigrette

zuriga, maybe you are lucky or maybe you just didn't spend much time here. I've never "experienced" dry sauce here, but then maybe we Americans know how to pick it out. Maybe....

Feb 02, 2009
A2hungry in Recipes

Fig Jam and Goat Cheese Crostini

Oh yea, fig preserves is probably perfect. It just depends on if you're a jam or jelly person.

Nov 26, 2008
A2hungry in Recipes

Fig Jam and Goat Cheese Crostini

I bet you could also go to a baker and get fresh baked bread and cut the slices into smaller slices. You could mess around with geometric shapes. You could toast. This recipe is easy and sounds like it leaves lots of room for improvisation. Can't wait to try it!

Nov 26, 2008
A2hungry in Recipes

Snickerdoodles

Flour and tartar is a substitute for baking powder. It probably thickens the texture more to use the tartar but if you don't have it use a smaller portion of baking powder.

Nov 26, 2008
A2hungry in Recipes

Why Is It Bad to Run Cold Water over a Hot Pan?

In addition, Calphalon isn't exactly healthy. Overtime it wears off and I don't know if this is fact or fiction but I've heard little whispers about cancer etc. Of course, the can connect cancer to everything. But why not go with a more hardy metal? Calphalon sucks...I have the crappy pans to prove it.

Nov 26, 2008
A2hungry in Features

Application Error!!

I'm getting really tired of trying to access a recipe and coming up with this application error page. I come to Chow to find recipes for Beef Bulgogi or the Carrot/Mushroom Bulgar on the Recipes Page. Anyway, Sup with that??

Nov 23, 2008
A2hungry in Site Talk

Why Is It Bad to Run Cold Water over a Hot Pan?

So....if you wanted to make sure and clean up after cooking is it chill to perhaps run the pan under HOT water inorder to remove some debris? I like to soak my cooking materials right after usage to facilitate a quick clean up. The kitchen is a palace right?

Nov 18, 2008
A2hungry in Features

Bison and Bean Chili

I think kidney beans and green bell pepper is simply one of my favorite ingredients in chili. Divefan, what do you know about where ingredients belong???? You seem to come from a ingredient averse region of the country. Serrano peppers sound great. Also, what ever is in season or rarely found at the farmers market. Everyone probably has their go-to recipe for chili, but it's always fun to experiment or throw what you've got into the pot. The great thing about chili is it's forgiving.

Nov 12, 2008
A2hungry in Recipes