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Any C'Hound Baby Boomers?

Before moving to Long Island in the early '60's, in Ozone Park Queens, I can remember: Blackout cake from Ebingers. Jolly Roger Ice Cream truck in the summer, as well as Mr. Softee. .and I also remember the mobile amusement rides. The whip was my favorite. Let's see..another big deal was going to this neighborhood candy store named "cookies" and getting egg creams at the fountain followed by paper dolls if I was a good girl. Also..on I believe it may have been Rockaway Blvd., a hot dog place with amusement park rides named "The Big Bow Wow"

about 21 hours ago
jarona in Not About Food

Best cheap tea?

Red Rose and Lipton. End of story:)

about 21 hours ago
jarona in General Topics

Wegmans going downhill

Yeah..and I'm tired of not being able to find "non" organic veg. Why? 'Cause of the pricing. $1.49 for one little zuchinni? I think not! I'm going to head over to "Produce Junction" instead. Everyone tells me it's great!

2 days ago
jarona in Chains

Finally got resos for Bibou--is it really that great?

Oh man, now I'm really getting excited. I'm looking forward to the pied cochon...along with a great bottle of wine!!

2 days ago
jarona in Philadelphia

Finally got resos for Bibou--is it really that great?

Four times. That's good enough for me! We usually go to Spring Mill Café but this time around we are looking forward to Bibou. Definitely will bring some good wine!! Thanks for your feedback--it is greatly appreciated!

Jul 20, 2014
jarona in Philadelphia

Finally got resos for Bibou--is it really that great?

I'm just curious. We're taking my daughter there for her birthday (25h). She has a pretty sophisticated palate (and I certainly do not mean that in a snotty way--it's hard to say that I guess without sounding snotty, but seriously.I don't mean it that way). She has learned to appreciate good food as she takes clients out to dine and lives in NYC..add to that, I've always cooked an extensive variation of different dishes..My S.O. is a Frenchman so I'm wondering how he will like Bibou as well. Any feedback will be surely welcomed!

Jul 20, 2014
jarona in Philadelphia

salty restaurant food in the US compared to europe?

I think people can get a general feel if food is over-salty.

Jul 20, 2014
jarona in General Topics

salty restaurant food in the US compared to europe?

Just returned from three weeks in France..and one of the reasons I love the food there is because it isn't over-salted the way food is here. Another reason is that the desserts aren't overly sweet the way they are here. It's funny, the company I work for usually has catered dinners for the Board meetings. Last week the caterer delivered a "meat" dish, that not only looked disgusting, but, when I tasted it, was pure salt. I'm talking it was saltier than a salt lick. I called the caterer and had them take the item off the invoice because it was inedible. Same thing at Parc in Philly. I love that place but last time we were there, I could not eat my food because it was so salty.

Jul 20, 2014
jarona in General Topics

Wegmans going downhill

We just moved to Phoenixville from Wayne. As such, the Collegeville Weg's is now my "home" Wegman's. My regular used to be the KOP Wegmans. I do NOT like the Collegeville store at all. The layout is far better at KOP..and the Collegeville store's layout makes no sense--not to mention they never have Tabouli mix when I want it. Started going back to KOP on my way back from work.
I hope Wegman's isn't oversaturating itself the way ACME did.

Jul 20, 2014
jarona in Chains

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

Bingo! The information from ATK is very good, and I've gotten some great tips but it IS the business practices. Total turn off!

Jul 20, 2014
jarona in Food Media & News

My Love for Marshmallow Fluff and Peanut Butter has never ended...

..so last week I made a chocolate malt cake--I needed marshmallows to make a filling but I lazied out and when with Marshmallow Fluff. Granted, I hadn't had Fluff since I was pregnant with my youngest child--that was 24 years ago. However, Peanut Butter and Marshmallow Fluff got me through three pregnancies--the cravings were epic.
As I kid, I loved Fluffernutter sandwiches ...as a pregnant woman, I craved them as well. As an empty-nester watching my carbs, I just stuck a spoon into the peanut butter..then double-dipped into the fluff and just enjoyed myself.
Anyone got any food cravings that resurfaced in a slightly different way over the years? I'm nosey!

Apr 30, 2014
jarona in General Topics

Is anyone else appalled by "Worst Cooks in America?"

Trish---right?????? Right????? Talk about trainwrecks of shows...........:)

Apr 18, 2014
jarona in Food Media & News

What is your favorite store bought cookie ?

Oreos. Oreos with a cold glass of milk = heaven
Second, those windmill cookies.

Apr 18, 2014
jarona in General Topics

Is anyone else appalled by "Worst Cooks in America?"

It's true. One of my sibs, who knows I love to cook, sent me a link to the original casting of "The Taste". I was asked to audition at the NY audition. I made the first cut, then the second cut and made it to the last 100 finalists. After I saw that first episode of "The Taste" I was jumping up and down for joy that I hadn't made the cut to the actual show. Since then, I've been bombarded with many casting emails that I just delete.

Apr 18, 2014
jarona in Food Media & News

Is anyone else appalled by "Worst Cooks in America?"

"I think what frustrates me is that they don't seem entirely interested in learning to cook, so much as they are really quite interested in being on television."

Ding. Ding. Ding!!! You win the prize Mattwarner! I remember watching this horrific show the first season--and one of the "worst" cooks was this "quirky" woman with glasses and looked very nerdy..well, it turned out she has been on a few "reality" shows and I believe she had a little class at the Learning Annex--I'm not sure though.
While I do realize that there are many "bad" cooks out there, it mostly has to do with laziness and just a general dislike for cooking. These people auditioned for this show and just wanna be on tv so if they are suffering humiliation--they secretly crave it!

Apr 18, 2014
jarona in Food Media & News

Things you like slightly burned or burnt?

French fries. The more well-done the better.

Apr 16, 2014
jarona in General Topics

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.

Apr 14, 2014
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