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What foods give you heartburn?

Tomato sauce..actually many foods with tomato
Sometimes coffee
Cheerios--the biggest culprit with me
Oatmeal
Bananas
Bagels..
Wine..any kind

Margaritas

When I was pregnant I had heartburn for 9 months..The heartburn was so bad that I knew I was pregnant with my third child due to heartburn--that was the first sign before anything else.

2 days ago
jarona in Not About Food
1

Food Network Magazine. Misspelled Item on Cover---Really?

Really??????????????????????????????????????

Apr 13, 2014
jarona in Food Media & News

Food Network Magazine. Misspelled Item on Cover---Really?

A better macaron recipe from David Lebovitz--I use his basic recipe for my macaron and they are foolproof.

Chocolate Macarons

Makes about fifteen cookies

Adapted from The Sweet Life in Paris (Broadway) by David Lebovitz

Macaron Batter

1 cup (100 gr) powdered sugar
½ cup powdered almonds (about 2 ounces, 50 gr, sliced almonds, pulverized)
3 tablespoons (25 gr) unsweetened Dutch-process cocoa powder
2 large egg whites, at room temperature
5 tablespoons (65 gr) granulated sugar

Chocolate Filling
½ cup (125 ml) heavy cream
2 teaspoons light corn syrup
4 ounces (120 gr) bittersweet or semisweet chocolate, finely chopped
1 tablespoon (15 gr) butter, cut into small pieces

Prune Filling
15 medium prunes (pitted), about 5 ounces (150 gr) prunes
2½ ounces (70 gr) best-quality milk chocolate, finely chopped
2 tablespoons Armagnac

Preheat oven to 350º F (180º C).

Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.

Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor since almond meal that you buy isn’t quite fine enough.

In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.

Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you’re alone).

Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart.

Rap the baking sheet a few times firmly on the counter top to flatten the macarons, then bake them for 15-18 minutes. Let cool completely then remove from baking sheet.

To make the prune filling:

Cut the prunes into quarters and pour boiling water over them. Cover and let stand until the prunes are soft. Drain.

Squeeze most of the excess water from prunes and pass through a food mill or food processor.

Melt the milk chocolate and the Armagnac in a double boiler or microwave, stirring until smooth. Stir into the prune puree. Cool completely to room temperature (it will thicken when cool.)

To make the chocolate filling:

Heat the cream in a small saucepan with the corn syrup. When the cream just begins to boil at the edges, remove from heat and add the chopped chocolate. Let sit one minute, then stir until smooth. Stir in the pieces of butter. Let cool completely before using.

spreadfillmacaronsparis.jpg

Assembly

Spread a bit of batter on the inside of the macarons then sandwich them together. (You can pipe the filling it, but I prefer to spread it by hand; it’s more fun, I think.)

I also tend to overfill them so you may or may not use all the filling.

Let them stand at least one day before serving, to meld the flavors.

Store in an airtight container for up to 5 days, or freeze. If you freeze them, defrost them in the unopened container, to avoid condensation which will make the macarons soggy.

Apr 13, 2014
jarona in Food Media & News

Food Network Magazine. Misspelled Item on Cover---Really?

Many thanks Sherri. The fact that someone is editing that rag and getting paid a handsome salary to check spelling is driving me nuts. Furthermore, the spelling of "macaron" as "macaroon" will have some poor soul possibly going to France and actually asking for "Mac-a-roons" is sad. How do I know this? Last year at CDG Airport a fellow American was asking where the "Mac-a-roon" could be purchased. The airport employee had no idea what this person was speaking about until nosey me chimed in with "she means macaron"....and THAT is why the spelling should be correct!

Apr 12, 2014
jarona in Food Media & News
1

Food Network Magazine. Misspelled Item on Cover---Really?

I get that--but editors get paid for a job they need to do correctly. It's all about the wording:)

Apr 12, 2014
jarona in Food Media & News

Food Network Magazine. Misspelled Item on Cover---Really?

OK. I am not a journalist, nor is it my job to spell correctly. However, today I discovered that any credibility the FN could possibly ooze from me is gone. Take a look at the picture I've uploaded. FN is telling us how to make "macaroons"--yet, there is a photo of a "macaron". Who edits this garbage anyway???? Do the Scripps Powers-that-be really think people are maca-orons????? There is no "English" translation for that little French delight.."Macaron" does NOT translate into "Macaroon" for Americans. A "Macaroon" is a moist little cookie chock-full of coconut. I'm sorry if I may seem a bit overactive on this but hey..come on now.......Am a wrong here??? My apologies for the sideways photo, but I was unable to rotate on my computer--I'm no wiz at the computer!

Apr 12, 2014
jarona in Food Media & News
2

Enough with the schmeer. The 80's are over.

I agree, the only way I order a bagel is with a "schmear"..and I don't pronounce the "r" either. Also agree about the sauce on the bottom.

Apr 09, 2014
jarona in General Topics

Smacking and Slurping: Loud Eater Stories

Well...I don't eat loud, but I chew gum like a cow. I've actually had to throw gum out during business meetings after being asked to. Even my daughter reminds me to chew my gum less cow-ish and to not crack my gum. I'm a borough girl first and foremost and I love my gum. I love to crack it. I love to blow bubbles with Bazooka....however, I'm a very quiet eater. Go figure!

Apr 08, 2014
jarona in Not About Food

Would this rub you the wrong way? (House Guests selectively picking up the tab) and questions on house guest expectations

Any house guest should show appreciation. Period. It doesn't necessarily have to come in the form of picking up a tab, but it can be flowers, a thoughtful gesture to help clean up the kitchen..or whatever.. The way I was raised was if someone is inviting you into their home you bring a gift..or if for an overnight stay offer to take them out for a meal. Personally, I would have said something like "Oh boy..you don't treat the hand that hosts you" when out that second time. Yes. I am a big mouth. I believe in shaming someone. I really don't care for PC or anything like that. Rude needs rude sometimes.
You allowed these people to come into YOUR home after they self-invited. It's apparent they don't have many friends in your area. You prepared and made them feel welcome. My darling, I hope you NEVER have that couple back into your home.

Apr 08, 2014
jarona in Not About Food

Supermarket pricing.......can someone explain this to me?

..that's why I avoid Acme like the plague. I used to go to the one in Paoli because it was cleaner than the one in Devon and the other one--on Montgomery over in Bala. Those two are filthy. When I lived in Jersey I couldn't even bring myself to go to the Lawrenceville Acme--it was that filthy.
The pricing is absolutely sinful. Wegman's has much better pricing..and some of their items are questionable--they have "ready' prepared veg and charge three times the markup because they are "conveniently" prepped for you. But Acme..wow..the pricing is ridiculous!

Apr 08, 2014
jarona in General Topics

Arthur Avenue restaurants

Second on Dominic's

Apr 07, 2014
jarona in Outer Boroughs

Happy Hour suggestions, 15-25 people KOP

Second on the Seasons 52

Apr 07, 2014
jarona in Philadelphia

pet peeves for other 'foodies'

I love food..and love to eat, so when I go out with food snob types, I order what I want and if they really start to get on my nerves, I just start giggling.--immature, I know, but I can't help it. It makes me really laugh when some wine snobs start yapping about the blah, blah, blah of the wine and the this and the grapes. Yeah. I get it. You know wine..but I have actually been to dinner with a wine "expert" who was appalled because when asked what kind of wine I like I said "Ohhh. I love dark red wine that tastes and smells like dirt". That is the only way I can describe wine I like. I really REALLY like wine that smells and tastes like dirt *shrugs*!

Apr 07, 2014
jarona in Not About Food
1

Cooking When You are Poor

Beans. Couscous. Pasta with a lot of veg.
BTW Offal is very inexpensive. Kidneys make a fine meal and are dirt cheap!

Apr 07, 2014
jarona in General Topics

Corned Beef hash...from a can. Preferred brands?

Oh god. I just had flashbacks to when we were kids. My dad was a NYC Police officer. When he worked 4 to 12 shifts, he would always make a nice "snack" before leaving for work--and the snack was Hormel Corned Beef Hash. To this day, it is the only hash I will eat. Thank you for allowing me to have a memory of my dad. RIP--I miss him and things like that just bring back memories of him!

Apr 07, 2014
jarona in General Topics

Verjus or Frenchie?

Last time we had dinner at Frenchie we were somewhat disappointed. I would try Verjus.

Apr 07, 2014
jarona in France

Your "Go To" Store-Bought Roasted/Rotisserie Chicken

My sentiments exactly! I love Boston Market's roti chicken and feel the exact same way about Costco!

Mar 16, 2014
jarona in General Topics

MTV's House of Food

Just out of curiousity I went on the MTV site for the show. Lo and behold my son is one of the MTV contacts in NY. I will have to ask him about the show..he's been busy with other shows and I haven't had the chance to speak to him about it. Looks interesting!

Mar 06, 2014
jarona in Food Media & News

My Aplogies, but I Need to Vent About America's Test Kitchen

Luckily, they got the message from me and I no longer receive annoying emails from them anymore. The only thing I have is an Americas Test Kitchen cookbook that IS very good, but that's all I need!

Mar 06, 2014
jarona in Food Media & News

Paula Deen: I’m Just Like ‘That Black Football Player’

I have a friend who just happens to be an African-American woman. Whenever she describes people to me she always refers to their color--especially when she describes the people she works with. i.e. "Oh.."jarona" let me tell you about this crazy white woman I work with"...I don't get offended because I'm white. I just shrug it off. In addition, I have worked with African Americans who have consistently used the word "white" before "woman" or "man" in conversation. Same thing with Deen. Why would I get upset with Deen referring to a football player's skin color when I have friends and acquaintences of color who do that same thing. *shrugs*

Mar 01, 2014
jarona in Food Media & News
4

FoodNetwork — What's the Right Amount/Kind of Personality?

This is interesting. As far as personality goes. I like the cooking show host who isn't "over the top" in personality b/c I'm watching the show for the food. Ina Garten is one of my faves--while I realize she really bothers a lot of people, her personality is HER. She isn't over-the-top. She's knowledgeable and very simple and basic in her approach. I also liked Tyler Florence a lot as well. He was very specific and had a nice but low-key personality. I did like Two Hot Tamales and Sara Moulton. When Paula Deen first started on FN, she wasn't a cartoon version of herself--she was pretty subdued and very "homey"--over the years she just morphed into an over-the-top and extremely vulgar and annoying person. Rachael Ray was subdued as well and just became unbearable. Giada wasn't so "MAR-SCA-PONE-AYYYY" ish when she started. The issue with FN is that they really started off with pretty decent personality that were like a ballon being filled with air until they burst. I cannot remember the last time I even watched FN>
OHHH..and I DID love that show with Jim O'Donnell where he traveled all over the country. That was fun!

Feb 27, 2014
jarona in Food Media & News

She's Baaaacccckkkkkkk Paula Deen's comeback..........

I can attest that Mr. Folse is by no means "fake". Some years ago, I followed a recipe in his book for pralines. I had great difficulty and CALLED him up on it. He walked me through the recipe and it turned out great. In addition, we got to talking and I explained I saw Steens Cane Syrup in his books and could not get it in the Northeast. He asked me my address and two days later I had a CASE of it--sent by Mr. Folse himself. I admire the guy. Totally nice!

Feb 24, 2014
jarona in Food Media & News

She's Baaaacccckkkkkkk Paula Deen's comeback..........

Kevin, Rasputina--I seriously thought I was the lone person in the Philly 'burbs who felt this way. I have two kindred spirits on this board:) I don't care WHO the Eagles play..I always make it a point to be very vocal about my cheering for the team they play. I despise the entire Eagles organization for hiring Vick.

Feb 13, 2014
jarona in Food Media & News
2

She's Baaaacccckkkkkkk Paula Deen's comeback..........

If that animal-abusing Michael Vick got a second chance at football with the disgusiting Philadelphia Eagles giving him a second chance..then Paula Deen deserves a second chance. She said a horrible word. Vick did some horrific actions to animals. He's worse in my book.

Feb 13, 2014
jarona in Food Media & News

Best Instant Coffee

Carte Noire. I load up on it when I go to France and I have a jar in my desk at work. It's the best instant coffee I've ever had.

Feb 05, 2014
jarona in General Topics
1

How do you like your burger cooked?

Anywhere but home. Seriously. I don't like cooking burgers at home. I love them made at a restaurant. Cooked on one of those flat griddle/grill thingys. Seared on the outside.Blue and juicy on the inside.

Feb 05, 2014
jarona in General Topics

Old Lunchbox Favorites

You don't recall the 10-cent packs of fritos or potato chips--or those Old London wafer with some sort of cheddar cheese product in the middle?

Feb 03, 2014
jarona in General Topics

Food Bloggers - Pretentious Bad Food Photography

Personally, I am one who is inclined to think Blogging is a hotbed of raging narcissism. I don't consider Pinterest that sort of site. It is more of a virtual wishlist. JMHO.

Feb 03, 2014
jarona in Food Media & News

Old Lunchbox Favorites

Drake's Crème Cups (which, sadly are no longer around)--the most beautiful upside-down cupcake which came in vanilla with fake chocolate frosting and chocolate with fake chocolate frosting.
Yodels (NOT Little Debbies)
Mallowmars
Linden's chocolate chip cookies
Ring Dings.

Feb 01, 2014
jarona in General Topics

Clean/wash up while cooking ?

I clean as I cook as well..Don't think there is anything odd about it:)

Feb 01, 2014
jarona in Not About Food