Kodozzz's Profile
Recipes from "Yankee Kitchen" Gus Saunders Boston radio show?
I'd love to email with you to get the recipes. Thanks so much for that offer. Please email me at: mrsc706@gmail.com and I'll also send you the ones I have. It was a wonderful show and I am certain your Mom enjoyed listening. It took forever for some of the ladies to give the recipe and even longer for Gus to repeat everything (he was clearly writing the recipes down long hand!) but it was a great show, nonetheless. And I have some utterly superb recipes in my repertoire because of his show. I look forward to hearing from you. And thanks again.
What is your favorite food sound?
Oh, my. I "heard" my favorite sound as soon as I read your post! It's the "slap cut" of the pizza hot out of the oven at Pepe's in New Haven. When you've eaten their pizza, you know what I mean!
Where to buy Udon noodles?
All the markets on/around East Broadway sell them in the refrigerated section, along with other fresh noodles. They're also sold in the stores on/around Canal Street. Asian canned and bottled products as well as Asian produce and the best trimmed pork products you can find. If you live in NYC -- why haven't you tried these markets before? They're a necessity to a good "cupboard."
ISO perfect rhubarb pie
I make a rhubarb custard pie that I adore ... make your basic crust and put it in the bottom of the pie plate ... next mix 2 Tbsp. flour with 2 Tbsp sugar and sprinkle it over the bottom of the crust. Then beat 2 eggs with 2 Tbsp flour, 2 Tbsp milk, 1-1/2 cups sugar, dash salt & ΒΌ tsp nutmeg (nutmeg is optional). Add 3 cups cut up rhubarb. Pour into (uncooked) piecrust. Dot the top of the mixture with 2 Tbsp butter. Put on the top crust. Egg wash on top (sprinkle with a bit of additional sugar, if desired). 450 degrees for 10 minutes and then lower to 350 degrees for an additional 40 minutes.
It's a fabulous pie -- showcases the taste of the rhubarb! From my 92-year old mother-in-law in Maine and she's made the same pie for years and years and years. Enjoy.
Home-made pickles (need some ideas)
Few know this secret: When you finish a jar of pickles that you like, save the jar, save the brine. Heat the brine in your microwave to near boiling, wash a kirby cuke well and dry it. Cut it into slices, drop into the hot brine. Cover. Refrigerate and use up the pickles in no more than about 10 days. They're crisp and delicious and take on about 85% of the taste of the pickles that came out of the jar originally.
Recipes from "Yankee Kitchen" Gus Saunders Boston radio show?
I'm originally from the Boston area and used to listen to the "Yankee Kitchen" radio show hosted by Gus Saunders. I had painstakingly written down dozens of the listeners called-in recipes but have somehow lost them in my moves around the country.
I'm hoping someone has some of the booklets (or wrote down recipes when Gus was on the air) and would be willing to post a link or email them directly to me. I'd really appreciate having as many as possible as most of what I heard were great recipes!
Thanks in advance.
I am looking for delicious salmon recipes....healthy but scrumptious
How 'bout a cold salmon/potato salad with a mayo/yogurt combination (or pure mayo, if you prefer), flavored with some mashed up canned chipotle peppers in adobo sauce. Add some minced celery and some green relish and you've got a wonderful (think summery) dish. On crackers, on pumpernickel or rye toast points or sour dough bread. It's wonderful.
Beet salad
Funny ... I just made a big container of beet salad. I, too, love beets. I didn't roast them this time, although I generally do. I very gently boiled the beet (one enormous beet) ... cooled it and then slipped the outer skin off. I minced it into teensy cubes (brunoise) and then chopped up lots of fresh dill and added 2 tsp. white sugar, 1 Tbsp of white vinegar and about 5 Tbsp of sour cream. Ooooh. Great. Even better the next day (if it lasts that long). Enjoy them -- they're really good for you!
Suggestions for skirt steak salad?
Make a Thai peanut dressing -- easy and delicious with steak/salad. Include fresh mung bean sprouts, shredded carrot (not from a bag). It's a great taste combo.
Why Jacques Pepin is a god...
One of the best "secrets" I learned from Jacques was something he learned from his mother -- the art of using an ordinary fork for crushing a clove of fresh garlic. No need for a specialty tool (garlic press) ... just an ordinary metal fork. It amazes people every time I demonstrate the technique and I just love it. I agree -- appreciating Jacques Pepin is far more than recipes ... I'm going to use the empty food processor pulsing technique the next time my processor has been used. It's a great new secret. Thanks.
frustrated non-chef needs help
Why don't you just buckle down and learn how to cook? It's fun, quite easy and once you master some basic techniques, you won't be forever searching for simple recipes with almost no ingredients. "Mistakes" are rare and each time you have success, it will encourage you to keep at it. And after all ... feeding people brings joy to both the cook and those who eat the food. It's SOoooo satisfying. 'Nuf said.
powerful blender rec needed [moved from HC]
Vitamix -- it's actually more than a blender (it will mill flour from wheat berries and even mix yeast dough) but I mostly use mine for making the BEST frozen margaritas on the planet. They may be a bit more than your $150, but if you can locate one used (mine is a model 3600) you won't ever be disappointed. The motor is a reversing motor and do not require crushing ice before you put it in. Just put in huge cubes, frozen fruits, etc. It's the best "blender" I've ever owned. I do not have a blender -- this monster takes the place of a blender.
WANTED: wholesale NYC place for parchment paper
I'm looking for a source for baking parchment sheets -- perferably unbleached and only treated with Silicone -- NOT Quilon. Any suggestions? I prefer to pick up in the greater NYC area, but online ordering might also work. would also be open to a roll format -- I just want to buy it at the right price. Silpat sheets are not what I'm looking for. Thanks for any help you can give me.
Murrays chicken vs kirkland/CostCo
No experience with fresh, but I can tell you that their rotisserie chicken is HORRIBLE. It is loaded with brined ingredients and gave me an aversion to any chicken for months. Do not ever buy their cooked whole chickens. Murray's is the best chicken I've ever tasted. I won't buy anything else.
Do you make your own hot sauce?
Hi, Glencora. I've made hot sauce several times and the MOST important thing I can tell you is that it's important to wear rubber gloves in handling peppers if you're going to use hotter peppers like Scotch Bonnet or Habanero peppers. Look at the Scoville ratings of peppers and read about some commercial sauces like Da Bomb for how websites describe the sauces. I always cut the peppers with a knife and fork on a ceramic/glass plate that can be washed in the dishwasher in addition to wearing gloves. And be careful of the "fumes" that are released. They can take your breath away. I've also had success in roasting onions and the peppers themselves with a bit of olive oil on them before throwing them in the blender. I think I've decided not to bother making it any more. It's too much to have so much around in trying out the recipies. My husband and I love hot food, but have come to love Da Bomb (which I use to flavor foods, and don't ever use it directly on food because it's so hot) ... one bottle lasts a very long time. I always feared keeping my homemade sauce around too long and no one likes food as hot as we do, so giving it away wasn't really an option. Just be careful never to handle habaneros or scotch bonnets with your bare hands! Check out en.wikipedia.org/wiki/Scoville_scale for precise info on peppers. And Happy New Year!
Turning groats into kasha?
I always go with the egg method, too. It doesn't go in the oven, however. It goes into a dry pot -- stirring nearly constantly while it "dries" out. Then add stock or water. Separately boil the "varnishes" -- bowtie pasta (though any shape will do in a pinch. Adding gravy from a pot roast and/or some butter or better yet -- chicken fat -- makes it sooooo tasty. Don't forget to add salt and plenty of black pepper. I make kasha and varnishkes about once a month. It reheats beautifully and is a very healthy dish. We even eat it as a main dish when I don't feel like having a heavy protein. Try it with mashed, sweetened winter squash or homemade cranberry sauce or homemade applesauce as a side. Mmmmmm.
Chile Sauce Substitute Help
I think a better solution would be ketchup (perhaps with some canned crushed tomatoes -- sans basil, of course), juice of 1/2 or a whole lemon and depending on your desire for "heat" -- a few tablespoons of commercially-prepared white horseradish. Hot sauce wouldn't be the same.
Need recs for good cheap italian
Don't waste a single moment at Lavagna. It was highly recommended -- but didn't deliver BIG TIME. It was simply horrendous. And expensive. Never will go back again. Not only was my pasta "special" skimpy beyond belief, but it was tasteless, pooled with olive oil and sprinkled with far too many super-salty olives and capers. I was with 6 others at the table or I would have thrown a fit and sent it back. The roasted artichoke appetizer with white bean puree was also nearly inedible. Tasteless. A better choice? Frozen TV dinner.
