JoanNYC's Profile

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Substituting Brown Sugar for White in Jelly Recipe

I actually "risked my life" :) and braved the cold and ice and picked up some white sugar. Didn't taste it yet but looks great. I did use a suggestion and substituted 1/4 cup of bourbon for some of the vinegar. I am intrigued now and may make another batch using half brown sugar. Could be interesting. I'll keep everyone posted

Jan 22, 2014
JoanNYC in Home Cooking

Substituting Brown Sugar for White in Jelly Recipe

I will. Thanks

Jan 22, 2014
JoanNYC in Home Cooking

Substituting Brown Sugar for White in Jelly Recipe

I might try it anyway. Total experiment and I have the peppers

Jan 22, 2014
JoanNYC in Home Cooking

Substituting Brown Sugar for White in Jelly Recipe

I originally though of that but being it makes such a small amount to begin with I wasn't sure if it was worth the effort (clean-up!!) Thanks

Jan 22, 2014
JoanNYC in Home Cooking

Substituting Brown Sugar for White in Jelly Recipe

That sounds like a possible plan

Jan 22, 2014
JoanNYC in Home Cooking

Substituting Brown Sugar for White in Jelly Recipe

I would love to make this Stovetop Pepper Jelly today. Stuck in the house due to weather and find I am low on white sugar. Recipe calls for 2 cups sugar. I have one cup of white sugar on hand and was wondering if I should try it with one cup of light brown sugar. Pondering!! Any suggestions are appreciated. Thanks

http://www.averiecooks.com/2012/02/st...

Jan 22, 2014
JoanNYC in Home Cooking

Is Hard Wheat Flour same as Bread Flour?

Thanks. I am going to look at the other discussion. I have a general idea about protein content in flours but not entirely. Apparently, "bread flour" was not available commercially when Beard wrote this book (excellent book, btw)

Jan 13, 2014
JoanNYC in General Topics

Is Hard Wheat Flour same as Bread Flour?

Looking thru a 40 year old cookbook today "Beard on Bread". Very interesting. There are references to "hard wheat flour". He suggests this is a flour used by professional bakers. Wondering if this is the same as what we now use as Bread Flour? Any input is appreciated. Very curious. Thanks

Jan 12, 2014
JoanNYC in General Topics

Minestrone soup transfer to slow cooker

Thanks

Nov 01, 2013
JoanNYC in Home Cooking

Minestrone soup transfer to slow cooker

Thanks. That what I intend to do

Nov 01, 2013
JoanNYC in Home Cooking

Minestrone soup transfer to slow cooker

I want to make one of my favorite minestrone soups tomorrow. Just found out I am going to have to do something tomorrow afternoon and won't be able to stick around to watch soup for a period of time. Was wondering if anyone tried making their on stovetop and then transferring it to slow cookers for simmering. I could do the sauteeing, etc. and then transfer it when it comes time for simmer. Common sense tells me it should be no problem (except extra clean-up) but was wondering if anyone had any experience doing so. Thanks

Oct 31, 2013
JoanNYC in Home Cooking

Americas Test Kitchen tip on adjusting stovetop

I saw a tip on ATK some time ago on how to test the power of your burner. He put some water in an aluminum pie plate and let it come to a boil. IF your water boiled in "x" amount of time your flame was correct for whatever. This is hard for me to explain (obviously!) but if anyone saw it they know what I am trying to say.

I don't remember the exact procedure which is why I am posting this

Thanks. Hope this doesn't sound too incoherent :)

Nov 30, 2012
JoanNYC in Cookware

These food storage containers are driving me crazy!

Ah... one of the mysteries of life. what happened to the tops and why do I have so many widows an orphans. ? Kind of like the missing sock from the laundry

Nov 09, 2012
JoanNYC in Cookware

Kreplach question

Thanks. I have them in an airtight container separated by wax paper. Very well wrapped. It didn't make sense to me to boil them up tonight

Nov 09, 2012
JoanNYC in Home Cooking

Kreplach question

Just made for the first time. Had some leftover brisket. Cheated with wonton wrappers. Boiled up a couple and they tasted just like my grandmas. HOWEVER... I do have a question if anyone who is familiar reads this. My chicken soup is chilling right now. Tomorrow I will skim fat and cook kreplach and add. The question is... should I boil them now and refrigerate OR can I boil them tomorrow. They are packed very well in refrigerator now. Didn't pay to freeze them as I will be using them tomorrow but was not sure what to do. Thanx, j

Nov 09, 2012
JoanNYC in Home Cooking

Provolone, Peas & Prosciutto Ravioli / Need suggestion(s) for sauce

That sounds awesome. I was going to make them tonite but am somewhat stuck in today and don't have any mushrooms handy. Tomorrow is another day. Thanks

Oct 02, 2012
JoanNYC in Home Cooking

Provolone, Peas & Prosciutto Ravioli / Need suggestion(s) for sauce

All suggestions sound great

I am now leaning towards a little olive oil (or butter) with parmesan

The flavors "sound" complex but sometimes they are not as interesting as they sound. We'll see. I'll let you know

Thanks again

j

Oct 02, 2012
JoanNYC in Home Cooking

Provolone, Peas & Prosciutto Ravioli / Need suggestion(s) for sauce

I picked these up at Whole Foods yesterday. However I am not really sure what type of sauce to use when I make them some time this week. Any suggestions would be greatly appreciated. Thanks

Sep 30, 2012
JoanNYC in Home Cooking

Instant Read Digital Thermometer used on Americas Test Kitchen

I love the thermometer that they use for everything from testing oil, roasts, etc etc, seems to be the same on they use all the time. If anyone knows which one this is I would love to know. Thanks much

Aug 01, 2012
JoanNYC in Cookware

Shrimp Diablo Recipe/North Shore Steakhouse

Once upon a time I ate with my parents in North Shore Steakhouse in Great Neck. They served a fabulous appetizer. It was called Shrimp Diablo. It had a brown sauce. Was spicy but not overly. Never had anything like it since then. I am assuming once of the ingredients was Worcestershire sauce. If anyone knows of a recipe that sounds like what I am describing I would be grateful. I have searched and searched before posting here. Thanks much

Jun 27, 2012
JoanNYC in Home Cooking

Manhattan Special Coffee Soda

Excellent. I knew I could get it downtown. It was midtown or uptown east that I was interested in. Will be on 86th on Tuesday to take my Mom to Dr and thought I would stop in Fairways while I waited anyway. Thanks

Jun 01, 2012
JoanNYC in Manhattan

Manhattan Special Coffee Soda

Their website has a location finder. Unfortunately most of the places are downtown which I kind of knew.

May 30, 2012
JoanNYC in Manhattan

Shrimps not "smooth" after boiling (or poaching) for shrimp cocktail

The Dagostinos and Food Emporium around here only have 5 lb bags. They used to have 2 lbs bags which I used to get. I liked them very much. Also in my neighborhood there are very few sales. Whole Foods is allegedly opening this summer one block from where I live so I will definitely seek them out there.

When I did get the frozen ones I preferred the shelled on ones

May 30, 2012
JoanNYC in Home Cooking

Shrimps not "smooth" after boiling (or poaching) for shrimp cocktail

I am not near a Costco or Trader Joes and the Food Emp and Dagostino only have 5 lb bags now

A new Whole Foods is opening in my neighborhood and I am definitely going to get some there when they open

May 30, 2012
JoanNYC in Home Cooking

Shrimps not "smooth" after boiling (or poaching) for shrimp cocktail

I'll try that next time I am forced to buy shrimp in the supermarket

May 30, 2012
JoanNYC in Home Cooking

Shrimps not "smooth" after boiling (or poaching) for shrimp cocktail

I assume the FE puts the whole block of shrimp under running water and then they sit in the ice (and water) until they are not safe for sale anymore

Cannot get still frozen shrimp around here in the quantity I am interested in

Next time I'll do them shell on

May 30, 2012
JoanNYC in Home Cooking

Shrimps not "smooth" after boiling (or poaching) for shrimp cocktail

I am going to do them shell on next time too. Funny that use use crochet hook! I have a shrimp peeler/deveiner that I got at William Sonoma years ago

May 30, 2012
JoanNYC in Home Cooking

Shrimps not "smooth" after boiling (or poaching) for shrimp cocktail

I am not familiar with Harris Teeter BUT lots of time certain fish counters don't have the turnover. Therefore they sit in ice too long and somewhat deteriorate even though they are still considered fresh enough to sell

I knew this already about the counter I went to but decided to try "one more time". Was in the mood for cocktail shrimp and it was too hot out and I was too lazy to go to the store I preferred which is a worthwhile busride away. In fact I went there today.

All stores have to defrost shrimp and I am sure they do not do the "overnight" thing BUT if there is turnover and the store is more consciousnesses the shrimp should be fine

May 29, 2012
JoanNYC in Home Cooking

Shrimps not "smooth" after boiling (or poaching) for shrimp cocktail

The shrimp looked fine.... somewhat watery (as usual)

May 29, 2012
JoanNYC in Home Cooking

Shrimps not "smooth" after boiling (or poaching) for shrimp cocktail

Yesterday I let the water return to a boil after I put shrimp in. I will not tonight. I really think it was the shrimp itself. If I had overcooked them they would have been hard and rubbery which they were not

Your pasta tip goes against what every Italian chef has to say :) Also it really depends on the pasta. I will try it however. Thanks

May 29, 2012
JoanNYC in Home Cooking