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Italian Sausage/Brats Sous Vide before grilling?

Yes, sous vide is too chi-chi for brats and Italian sausage. Simmer in beer (I only do 10, not 30, minutes) and then grill them. Not only will this speed up the grilling time, it reduces flare-ups on the grill and avoids undue charring, as much of the fat will cook off during the par-boil.

about 15 hours ago
masha in Home Cooking
1

Roscoe Village Questions

The new Hero Coffee Bar is from the same folks who run Hero Café in the Loop (northeast corner of Dearborn & Congress). I cannot speak about the Roscoe location but I love the one in the Loop -- good coffee, good sandwiches, and a really nice vibe.

about 17 hours ago
masha in Chicago Area

what do you think?

Not sure which Malnati's you are considering. Those that I've been to serve, at least, beer and wine (can't say I've ever noticed if they serve hard liquor).

Aug 17, 2015
masha in Chicago Area

Chowhound Beta Site Open to Everyone (Continued Again)

Anyone else experiencing the page-reloading issue on the Beta site? See my link here, http://chowhound.chow.com/topics/1014.... Worse than on the old site but I've not used Beta enough to know if this was an aberration.

Aug 09, 2015
masha in Site Talk

"A problem occurred with this webpage so it was reloaded."

I just experienced this problem on the Beta site and it was even more annoying than when it happens on the "old" design. It "reloaded" 3 successive times, each time before the thread had fully opened. After the 3rd attempt, the screen froze. This was on my IPad.

The thread in question was "current restaurant pet peeves." The problem seems to be directly correlated with longer threads. Don't think it's ever happened to me on a thread with fewer than 10 posts.

Aug 09, 2015
masha in Site Talk

Potbelly vinaigrette recipe [Moved from Chicago board]

Except the OP is looking for the non-fat version so I doubt there is olive oil in the recipe.

Aug 08, 2015
masha in Home Cooking

Appetizer Help

Some sort of Asian dumplings? This Bittman recipe is very easy and might fit into the menu, http://cooking.nytimes.com/recipes/10...

Aug 08, 2015
masha in Home Cooking

Q. What do you get after 25 years of a glutinous diet and alcohol abuse?

JR, hang in there. We are all pulling for you. The high blood sugar itself is a significant source of your fatigue. You can do this but it won't happen overnight.

Aug 07, 2015
masha in Special Diets

Chowhound Beta Site Open to Everyone (Continued)

Same here. I still find the new site baffling to navigate and I've little motivation to devote the time to figure it out. Maybe I will sign on occasionally when I am visiting a new place to get resto recommendations but I don't see myself participating regularly in the boards I usually frequent nor browsing the All Boards page for recent disussions that appear interesting.

Aug 07, 2015
masha in Site Talk
3

Announcement: The Beta Site is Open to Everyone!

I've only visited it once. First impression was that navigating the site is not at all intuitive. It's more visually interesting than the old format but I had a lot of trouble figuring out how to find what I wanted to view.

Copper lovers: Monet's copper collection/kitchen in Giverny

I frankly had forgotten that I owned the book until I saw this thread. It is shelved with my "travel" books in our den, rather than the cookbooks in the kitchen. I am pretty busy over the next several weeks but will try to make some of the recipes after Labor Day and post about it on HC.

Jul 31, 2015
masha in Cookware

Copper lovers: Monet's copper collection/kitchen in Giverny

You may be interested in the Cookbook, Monet's Table, http://www.cookbookvillage.com/produc..., which is full of pictures relating to the food/entertaining side of Giverney, and includes favorite recipes. (I own the book but can't say I've cooked any of the dishes.)

Jul 29, 2015
masha in Cookware

The Evidence Supports Artificial Sweeteners Over Sugar

We've been buying Motts "natural" apple sauce for years, which is absolutely sweetener-fee. I typically mix in some cinnamon, which also seems to amp up the "sweetness" component.

Otherwise, we consume a relatively large amount of artificial sweeteners in our home as both my husband and son are T-1 diabetics -- mainly in the form of diet soda. When our son was small, the availability of diet Jello and diet popsicles were also appreciated, as carb-free treats that he could enjoy.

Jul 28, 2015
masha in Food Media & News

Best coffee/breweries/sandwiches/art in Chicago for a weekend away...

For coffee, I am also a fan of Hero Coffee Bar, located on the southern edge of the Loop, on the northeast corner of Dearborn & Congress. They also have a sister location in Roscoe Village (Lakeview), but I've never been. Aside from their coffee, their sandwiches are also quite good.

Here is the link to their website, http://herocoffeetraders.com. It indicates that their coffee is supplied by "Headstash roasters," but also refers to sourcing from Dark Matter.

Jul 28, 2015
masha in Chicago Area

Unique Options for a Celebratory Dinner (Next Like Recs)

You might give El Ideas a call to see if they have any last minute openings. Their website, http://www.elideas.com, shows availability for the following weekend but not this one. Nonetheless, they may be able to fit you in if you ask.

(It's $145pp plus tax & 18% automatic service charge, plus the cost of any BYOB alcohol you choose to bring along. Not sure if that is close enough to your $150pp goal.)

Jul 27, 2015
masha in Chicago Area

Q. What do you get after 25 years of a glutinous diet and alcohol abuse?

And a lot of companies practically giveaway the meters, so that you will use their test strips. If your health insurance includes meds, you may find that you will need to order the test strips by mail from a preferred provider designated by the insurer (e.g., Caremark), along with any oral medication (or insulin) that your doctor prescribes.

Jul 27, 2015
masha in Special Diets

Q. What do you get after 25 years of a glutinous diet and alcohol abuse?

Grapefruit juice is less sweet than most other juice. However, I would not be surprised if your doctor puts you on statins to control cholesterol, as heart disease is a common secondary effect of diabetes. Generally speaking, if you are on a statin, you are not supposed to consume grapefruit (because of some sort of undesirable chemical reaction, by which the grapefruit interferes with the efficacy of the statin -- I don' know the exact mechanism but am sure someone will chime in to explain the exact pharmokinetic mechanism).

Jul 27, 2015
masha in Special Diets
1

Q. What do you get after 25 years of a glutinous diet and alcohol abuse?

Sugar-free gum is fine (said as the wife and mother of Type 1 diabetics). In fact, ripped from today's headlines: an article from the NYT surveying the weight of peer-reviewed legitimate science, that artificial sweeteners pose far less (if any) health risks compared to sugar -- http://www.nytimes.com/2015/07/28/ups...

Jul 27, 2015
masha in Special Diets

Q. What do you get after 25 years of a glutinous diet and alcohol abuse?

JR, sorry about your diagnosis. You may want to post on Special Diets, as that's where most of the conversation on diabetic dietary choices tends to be located. Low carb snacks that may work for you could include nuts and olives, although if you are also trying to lose weight, you need to be mindful that the calories from them can add up.

Jul 27, 2015
masha in Special Diets
1

quick help needed re: marinating fish for tacos

It's not really a "marinade" because it does not contain any acid, but I coat my fish for fish tacos in a mixture of olive oil, chopped cilantro, chopped jalapeños, and other seasonings and allow it to rest for 20-30 minutes before cooking the fish to infuse the fish with some flavor. No risk that the fish will "cook" because of the lack of acidic component.

Jul 26, 2015
masha in Home Cooking

site forgetting "read" posts

Once I've reopened an old thread once, if I reopen it again then, it behave properly, collapsing all of the previously read threads.

Jul 22, 2015
masha in Site Talk
2

Ailing GE fridge

They don't make appliances to last multiple decades anymore. Just a fact. 8-12 years seems to be the usual life expectancy. Unless someone on the board can help you diagnose and fix the problem, you are likely looking at spending multiple 100s of dollars on the repair. Replacing it may make more economic sense although it seems terribly wasteful.

Jul 22, 2015
masha in Cookware

VEGGIE SLAWS/COLESLAWS! Home Cooking Dish Of The Month (July 2015)

I'm with you. As I stated upthread, I make a traditional mayo based cole slaw that contains no sugar whatsoever. To me the flavor of the cabbage and carrots impart plenty of sweetness, especially when celery seed is added. And I omit sugar from vinaigrette based slaws too. Last night I made slaw of cabbage and chopped cilantro dressed with equal parts lime juice and oil (plus salt and pepper) as a garnish for fish tacos.

Jul 22, 2015
masha in Home Cooking
1

Visiting Cheese Farms in Vermont

See also this WSJ article, http://www.wsj.com/articles/driving-v..., about one reporter's travels along the VT cheese trail.

Jul 20, 2015
masha in Northern New England

Visiting Cheese Farms in Vermont

Not sure if this is the same VT Cheese Trail that SP1 linked from the National Geographic site. This one is from the site of the Vermont Cheese Council:
http://www.vtcheese.com/vermont-chees...

Jul 20, 2015
masha in Northern New England

McDonald’s now sells lobster rolls in New England

For one thing, as I understand it, because they are not served on a split-top (aka New England style hot dog) roll.

Jul 19, 2015
masha in Greater Boston Area

Sending to App Store again

Perfect irony. It just happened as I was reading this thread. Got hijacked to the App Store for a product called Draftkings. About the 5th time today I've been hijacked to the AppStore. All when on my iPad.

Jul 18, 2015
masha in Site Talk
1

Some biscuit making questions

I am by no means an expert on making biscuits. I do, however, make "shortcakes" from scratch -- which are essentially sweetened biscuits-- for topping with berries and other fruits, with a recipe calling for buttermilk. I agree with others that the main source of your problem is likely the failure to chill the shortening and only remove it from the fridge when you are ready to add it to the recipe. Beyond that:
1. Butter would likely give a better flavor than Crisco. I've never made them with anything other than butter, so cannot say.
2. I agree with Gourmanda that, for me at least, forming and patting out the biscuits by hand, rather than rolling and cutting them, results in a better biscuit. When I rolled & cut, the biscuits were tough, presumably from over-handling.
3. I also agree with Sheetz. The dough should be on the wet/sticky side - one reason that forming the biscuits by hand is easier.
4. I don't keep buttermilk on hand. Rather, I substitute a mixture of plain yoghurt and skim milk in a ratio of 3:1. Depending on what I have on hand, it may be fat-free, low-fat, or fully-fatted yoghurt. With 10 tbs of butter in the recipe, I don't find that the fat content of the buttermilk really matters.

Jul 17, 2015
masha in Home Cooking

No knead bread

Do you have a Corningware or other 3-4 quart casserole with a lid? That will work fine. It is what I typically use.

See also this thread, which is on the same subject, http://chowhound.chow.com/topics/3434...

Jul 16, 2015
masha in Home Cooking

pizza vs pasta sauce

If I've got leftover pasta sauce, I use it to top pizza although I may forego or limit the toppings because the sauce is chunkier. For example, the last time I made pizza, we had leftover meat sauce from pasta a few days earlier so I used that, with only caramelized onions as an additional topping.

Jul 14, 2015
masha in Home Cooking