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masha's Profile

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Ads That Play Automatically

This problem just recurred when I was reading this thread,http://chowhound.chow.com/topics/9265...,
with respect to an ad for Tide Pods. Very annoying as there is no place within the ad to stop it from running. I had to mute the audio on my PC.

1 day ago
masha in Site Talk

Need a spritz cookie recipe

The Wilton recipe is linked in this post from a thread that I started on Spritz cookies a few years back, http://chowhound.chow.com/topics/7513...

You might be able to substitute the orange juice for the milk. Alternately, for an orange flavor, using that recipe, it might be easier to substitute orange extract for some or all of the almond extract.

(Am linking that thread, rather than just the Wilton recipe, as it may be useful to other readers of this thread.)

1 day ago
masha in Home Cooking

non traditional latkes

I sometimes do a 50-50 combo of carrots & parsnips.

Dec 17, 2014
masha in Kosher

New Years trip advice please

Unless El Ideas has changed their cancellation policy, getting a relatively last minute reservation there may not be that difficult. As of last spring, they permitted cancellation, with refund, of their tickets up to 7 days in advance, so it is not that unusual for a spot to open up within the week-10 days before your planned dinner. Give them a call now (unlike Schwa, they answer their phone), tell them you are coming from out-of-town, and ask to be put on their waiting list for your preferred day(s).

Dec 17, 2014
masha in Chicago Area

Jewish Cooking not just Kosher

There is nothing wrong with flagging a misplaced, off-topic post. Most often they are from new posters who don't understand how the various CH Boards work. I presume that a poster wants his/her post to be located on the Board that is most conducive to getting the information that they are seeking, so if it's in the wrong place, I flag it for the mods. Flagging in those circumstances is not a criticism of the OP but just intended to be helpful

Uses for fish stock?

I keep Kitchen Basics on hand (usually for risotto). Note that the NYT newsletter from which obtained the recipe suggests using white wine or water if you don't have fish stock, but I've only done it with fish stock.

Dec 16, 2014
masha in Home Cooking

Hanukkah Brisket Dinner Menu

Understood completely that you will not be cooking there. My suggestion was to make them at home, freeze, and bring them with you, along with the brisket.

Dec 15, 2014
masha in Kosher

Hanukkah Brisket Dinner Menu

Given the constraints of your MIL's kitchen this may not be of interest, but "latkes" can be made with shredded carrots, turnips, and/or parsnips for your low-carb diet. I make a 50-50 mix of carrots and parsnips that is delicious. It may be more work than you are interested in but you could make those at home, freeze, and then reheat there.

Dec 15, 2014
masha in Kosher

Who eats using sterling silver flatware at home each and every day?

Do you have an additional shallow drawer where you can keep the SS flatware for cooking? Our kitchen has 2 flatware drawers - one near the eating area where we keep our nice stainless that we use for eating, and a smaller drawer near the cooktop where we have my husband's bachelor-day's stainless (odds & ends pulled together by his mother when he was 1st starting out), which is what we use for food preparation. The drawer containing our "good" stainless has dividers that were part of the kitchen-remodel. The drawer for the old stainless just has one of those plastic utensil dividers (Rubbermaid??) that you can get at the supermarket, $-store, etc. (I don't use my silver for everyday.)

Dec 15, 2014
masha in Not About Food

2014 in the kitchen: What were the best new things you made?

There is no link because it was contained in the emailed NYT Cooking Newsletter and was not published on the NYT website. I did however paraphrase the recipe -- in fact converted it into "recipe" format -- in this post about a week ago on HC:
http://chowhound.chow.com/topics/9981...

Dec 15, 2014
masha in Home Cooking
1

2014 in the kitchen: What were the best new things you made?

Fyi, the one time I tried to warm the tortillas in the MW as suggested in the recipe, they were a soggy mess. I typically warm them on a dry (i.e., not oiled) nonstick griddle. Also, I often make guacamole to serve as a garnish with these. And, if I don't have a red onion, I just serve with shredded cabbage.

Dec 14, 2014
masha in Home Cooking

2014 in the kitchen: What were the best new things you made?

The duck, especially, sounds fantastic.

BTW, there is no need to bread and fry the fish for fish tacos. I use this recipe, which involves marinating and then sautéeing the fish,
http://www.epicurious.com/recipes/foo...
It's part of ou regular weeknight rotation, since I use store bought rather than homemade salsa.

Dec 14, 2014
masha in Home Cooking
1

Need easy showstopper dessert

Thanks!

Dec 14, 2014
masha in Home Cooking

Need easy showstopper dessert

No suggestions but a question: recipe for cranberry upside down cake please?

Dec 14, 2014
masha in Home Cooking

Hanukkah Brisket Dinner Menu

For a vegetable, perhaps glazed carrots, using olive oil rather than butter if you want to keep the meal kosher-style.

Dec 13, 2014
masha in Kosher
1

Help me interpret cookie recipe - fresh or dried dates?

Thank you both! (family member who has switched to a low gluten diet recently. These looked like a good option to include in the holiday cookies shipped to her family.)

Dec 13, 2014
masha in Home Cooking

Help me interpret cookie recipe - fresh or dried dates?

What do you think? Does the reference in this recipe to "dates" refer to fresh or dried? I am inclined to use dried.

http://www.baltimoresun.com/entertain...

Dec 13, 2014
masha in Home Cooking

2014 in the kitchen: What were the best new things you made?

These were not necessarily the tastiest food that I prepared all year but they were all things I'd never made before that received rave reviews from the toughest food critic in my personal circle -- my husband.

1. Converting leftover scalloped potatoes (from last year's NYE party) into clam chowder. A completely free-lanced recipe that was delicious. Don't think I could reprise it.

2. Shredded Brussel sprouts sautéed in bacon fat and olive oil and garnished with crispy bacon pieces. Ridiculously easy to make. Again a freelanced recipe but I'd never done it before.

3. Yet another chowder - the "no recipe" fish chowder from the NYT's Cooking e-newsletter from a month or so ago. So well received when I first made it that I made it again last night.

4. A Tuscan style soup of smoked turkey sausage, escarole, and cannellini beans. I think it was from Epicurious.

As you may surmise, my husband really loves hearty soups.

5. Also, served with rave reviews to my son: homemade hummus (ok, I cheated and used canned garbanzo beans) that was aggressively seasoned with both lemon and cayenne. This was a recipe where I screwed up and then rescued. I inadvertently added cayenne pepper in place of the cumin so it was very peppery. So I then amped up the lemon flavor by adding lemon zest, along with the juice called for in the recipe, to offset the pepper. So successful that I now make it this way on purpose.

Dec 13, 2014
masha in Home Cooking
2

Burgeoning food safety questions

I don't think I've ever posted one of those questions, but I am thinking of the questions along the lines of "I am in the middle of making x and just realized I don't have y. What can I substitute?"

Dec 13, 2014
masha in Site Talk

Burgeoning food safety questions

Although sometimes first time posters are legitimately in need of an immediate answer -- especially on Home Cooking when they are trying to solve a problem for a meal/ dish for serving that day.

Dec 13, 2014
masha in Site Talk

Who eats using sterling silver flatware at home each and every day?

Further to my response above, given that the dishes state that they were "made in China," these are not antiques. Wash them in the DW on Light or China.

Dec 12, 2014
masha in Not About Food

Who eats using sterling silver flatware at home each and every day?

You may want to start a new thread on Cookware with this question, as it's not really on point with the rest of this thread. (Especially as I believe that the flatware is not silver, but rather stainless.)

That said, as to the china, if they are antique pieces from before about 1960, then you should not place them in the Dishwasher as the gold rims are likely to fade. China made more recently can be cleaned in the dishwasher, provided that you use the cycle labeled "Light" or "China." Given that the dishes are paired with flatware made in China, my guess is that the dishes are also of relatively recent manufacture too and can be placed in the DW. (Are there any markings the bottom side of the dishes indicating where they were made; that will be a clue as to their age.)

As to the flatware, if they are marked "18/10," then they are stainless steel. So no special care is required. Certainly they can be placed in the dishwasher.

Dec 12, 2014
masha in Not About Food

Hanukkah

This subject comes up virtually every year. There is plenty of debate as to the best method to reheat frozen latkes. Here is a link to one such post, that had a lot of participants and views:
http://chowhound.chow.com/topics/4598...

Dec 12, 2014
masha in Home Cooking

What to serve with cheese ravioli xmas day?

Further to my suggestion of a special, seasonal salad, see this recipe from today's NYT, for a salad of persimmons, radicchio, pomegranates, etc.

http://cooking.nytimes.com/recipes/10...

Dec 12, 2014
masha in Home Cooking

Good Chicago-style pizza in the O'Hare terminals?

Thanks for th correction. It's been awhile since I've departed from Terminal 5.

Dec 11, 2014
masha in Chicago Area

Good Chicago-style pizza in the O'Hare terminals?

Bayless has 2 Tortas Frontera's restaurants at O'Hare - in Terminal 1 on Concourse B and in Terminal 3 -- but they do not have pizza (Chicago style or otherwise).

Dec 11, 2014
masha in Chicago Area

Can the 3 billion people in Asia get separate forums by country?

Although the description of the scope of the China and Southeast Asia board does not literally include Korea, that is the Board where Korea-related posts are typically located. See, e.g., this search on that board for "Seoul", http://www.chow.com/search?q=Seoul&am...

Dec 09, 2014
masha in Site Talk

First Married Christmas

My husband also has T1 diabetes. Assuming that you are looking for a "regular" dessert, as opposed to a recipe that uses artificial sweeteners to reduce carbs, I recommend this recipe for cranberry walnut "pie" -- really a big cookie -- which is relatively low in both sugar and flour, http://coleensrecipes.blogspot.com/20.... (Someone on CH posted it a few years ago and I apologize for not properly attributing it to him/her but I cannot remember who.

)

It is very easy to make and tastes delicious. We had it for our Christmas dessert 2 years ago and I am thinking of reprising it this year.

Dec 09, 2014
masha in Home Cooking

Favorite cooking task(s)?

Licking the spoon, especially when making chocolate frosting.

Uses for fish stock?

The following is a very simple recipe for Fish Chowder, that I have paraphrased from the NYT Cooking E-newsletter from a few weeks back, from their "no recipe Wednesday" feature. It's not on their website and the so-called "no-recipe" feature is a bit annoying since it has no quantities. The quantities below are roughly what I used, but feel free to tweak (celery was my addition, it wasn't in the Times). I made it with mahi mahi, as that was what we had on hand, but obviously it could be made with cod, haddock or similar white fish.

Easy Fish Chowder

Diced Bacon, 2-3 slices (or a few tbs. butter)
1 Onion, chopped
1-2 carrots, chopped
1 stalk celery, chopped
4-5 medium sized russet potatoes, diced
Salt
Pepper
Smoked paprika, optional
Corn kernels (fresh or frozen) – about 8 oz (optional)
1 qt. Fish stock
1 bay leaf
Milk (about ½ cup)
1 lb. fish fillets, cut into chunks

1. Cook bacon until crisp in stock pot (or melt butter). When bacon is crisp, add onion, carrots, and celery, and potatoes. Sautee in bacon fat until onions are translucent. Season with salt, pepper, and smoke paprika.
2. Add corn kernels, fish stock, and bay leaf. Simmer until liquid has reduced by one-third and potatoes are tender.
3. Add milk and continue to simmer until somewhat thickened.
4. Add fish and continue to simmer until fish is cooked, about 5 minutes. (remember to remove bay leaf!)

Dec 08, 2014
masha in Home Cooking