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Vinaigrette Separated?

If it is the solidified olive oil, alternately to taking it out of the fridge early, you can microwave the bottle (with the lid off) on defrost for about 15-45 sec (depending upon the amount of dressing in the bottle), to return the olive oil to liquid state.

May 01, 2015
masha in Home Cooking

Dinner Disaster!

I had a similar experience using cumin, when I wanted cinnamon, to doctor some jarred applesauce - both stored in identical size/shape bottles, next to each other. Fortunately, I realized the error after only a few shakes, and switched to the cinnamon. And, cumin is not nearly as "off" a substitute for cinnamon as chipotle powder would be.

May 01, 2015
masha in Home Cooking
1

Dinner Disaster!

I had a similar fail about a year ago, when I used celery salt rather than celery seed in cole slaw, as reported on the "Recent Cooking Fails" thread, linked here, http://chowhound.chow.com/topics/9608...

So salty we threw it out. Fortunately for me, the cost of the ingredients for cole slaw is a lot less than the dish you were preparing Puffin3.

May 01, 2015
masha in Home Cooking
1

Budapest 4/15 trip report

I believe that the proper name & spelling is Borkonyha Wine Kitchen (copied out of a review I posted about 2 years ago, when we visited).

Apr 23, 2015
masha in Europe

Please help plan trip to Burgundy

As I've previously posted, we stayed at Leflaive's hotel back in the fall of 2008 and did the dinner, vineyard tour, cellar tour, and lunch. We were very much beginners when it comes to viniculture, although reasonably sophisticated about wines (but more so Calif than French). We thoroughly enjoyed ourselves. Both the vineyard and cellar tour were just the 2 of us. Both were really an education. The food served with the wine-tastings was nothing special. If I did it again, I would skip the dinner and just do lunch at Leflaive. (We ate at Le Montrachet for our 2nd dinner and that was terrific.)

Apr 23, 2015
masha in France

Please help plan trip to Burgundy

I am not a cyclist and have visited Burgundy only once, staying in Puligny-Montrachet, which is a wonderful village, only about 13 km south of Beaune (37-45 min bike ride) per Google maps, with some of the best known vineyards in Burgundy. The road as I recall it (we drove) is 2-lane, and not particularly heavily traveled - so suitable for biking. Closer to Beaune along the same road are Pommard and Meursault; not been to either but believe they too would be appropriate destinations for a bike excursion.

Apr 22, 2015
masha in France

A Cooking Club That’s 124 Years Old and Counting

A story that made me smile.

Apr 21, 2015
masha in Food Media & News
1

Uses for about to spoil milk?

Is this true even if made with milk that is on the edge of going bad, as described by the OP?

Apr 19, 2015
masha in General Topics

Uses for about to spoil milk?

Ideally, I'd think that the OP would want to use the milk in a cooked preparation unless whatever he prepared was going to be consumed immediately, or frozen, so as to retard the continued spoilage of the milk. I don't make Ranch dressing so I am guessing here but I assume it's made by just adding the cold milk. If so, then the ranch dressing would probably spoil unless consumed immediately. Or, can it be frozen? I have no idea.

Apr 19, 2015
masha in General Topics
1

Halibut Scraps

If you need some guidance on free-styling the chowder, here is a link that I posted last fall that paraphrases the "no recipe" recipe from the NYT's Cooking Newsletter, as I've adapted it:

http://chowhound.chow.com/topics/9981...

(If you are not familiar with the NYT Cooking Newsletter, it is an e-newsletter sent out every few days to e-subscribers, which on Wednesdays features a "no recipe" suggestion.)

Apr 19, 2015
masha in Home Cooking

Uses for about to spoil milk?

Scalloped potatoes. Cheese sauce for vegetables. Strata.

None of these will use a full quart (unless you make a vast quantity) but they will use a cup or two.

Apr 19, 2015
masha in General Topics
1

3 nights trip to Chicago

There is a secondary market for tickets to Alinea, which are listed on Alinea's facebook page when they become available.

Apr 17, 2015
masha in Chicago Area

The "Food Babe" Blogger Is Full of Shit

Rockycat, my understanding was that the proposed amendment in California was to remove the "personal belief" exemption, not the religious exemption. Big difference between the 2: the religious objection relates to individuals whose religion dictates a rejection of pharmaceutical/medical interventions while the "personal belief" objection is invoked by those who selectively pick & choose based on "personal belief" -- generally mistaken views that reject the consensus scientific evidence -- which medical/ pharmaceutical products are acceptable.

Apr 17, 2015
masha in Food Media & News

Pizza Stone or Pizza Steel - please help me decide

I've got the same Emile Henry Stone (but in brick red). It has improved the crust of my pizza by light-years compared to my previous iterations, made on a cheap stainless steel pizza pan. Just ignore the instructions that came with the stone that, as I recall, do not provide for preheating the stone in the oven and placing the pizza directly on the stone when it is in the oven (probably written by a lawyer concerned about users who would get burned using this method). I typically preheat the stone for at least 1/2 hour and often one hour. (Because I have electric ovens with the heating element on the bottom, I have to place the stone on my lowest shelf, so I don't keep it in the oven between uses.)

Apr 17, 2015
masha in Cookware

Indian Food

I cannot comment on the quality of their pani puri, but I would not recommend Vermillion. We had horrible service when we ate there last fall and our experience seems to be common. See my prior post, linked below, as well of the comments of the OP on that thread.

http://chowhound.chow.com/topics/9964...

Apr 17, 2015
masha in Chicago Area

recipes for extra bacon

Similar to quiche but dairy free -- use in frittatas or omelets.

Apr 15, 2015
masha in Home Cooking
1

recipes for extra bacon

Or shred the brussel sprouts and sauté them in olive oil (and/ or bacon grease if your GF can spare some) for about 3 minutes and top with crumbled bacon.

Apr 15, 2015
masha in Home Cooking

Famed chef Homaro Cantu, owner of Moto, found dead on Northwest Side

I was just about to post the link to the Crain's article when I saw you had already started a thread. Here is the Crain's piece, http://www.chicagobusiness.com/articl....
Very sad.

Apr 14, 2015
masha in Chicago Area

Is ATWOOD a good choice?

For pre-theater, I am a big fan of Trattoria No. 10, which is located about 3 blocks from the Goodman. Here is the link to their current menu, http://www.trattoriaten.com/assets/si..., which, as you can see, fits in well with your request for fresh and local ingredients. They do a lot of pre-theater meals, and are very attuned to getting diners out in time for their curtain.

Apr 14, 2015
masha in Chicago Area

Milk spoilage question

I've noticed this too. If you are simply drinking the milk, it does have a less pleasing taste after it's been open for a few days. But it is far from "spoiled," and works fine as an ingredient in other foods for several days after it's developed that somewhat "off" taste. Even when it has a slightly sour odor, I find that the milk still works fine as an ingredient in foods that are heated.

Like the OP, now that it's just the 2 of us, we rarely finish off a bottle of milk before it's gone bad. I switched to 1/2 gallons awhile back, and even then we sometimes toss the last cup. (Our freezer is not large and, in terms of our priorities, I prefer to use the freezer space for other purchases).

One other piece of advice to the OP: When you are buying milk, search among the containers to find the one with the latest "use by" date. That may help extend shelf life a bit, as well.

Apr 08, 2015
masha in General Topics

Side dish help?

I agree with others who have suggested a green salad dressed with vinaigrette.

Apr 08, 2015
masha in Home Cooking
1

A question for anyone who pan sears their brisket...

Cindy, I've had a chance to measure the pan and determined that it is only 12" wide -- so probably not large enough for a full brisket.

Apr 08, 2015
masha in Cookware

Market Shoppers: Get out of the quick check out line. You have too many items...

Overcharges like that do happen to me from time-to-time but I typically wait until I get home to review my cash register receipts. If there was an error in the store's favor, I typically just call the store from home, speak with the manager, and say that I will bring it to customer service the next time I am in the store. I've never had a problem using this approach to getting a refund for over-charges.

Apr 07, 2015
masha in Not About Food

Should this party have been canceled?

Thought that was the case, Cresyd. Chowser, your suggestion of a drive-by to determine who the guests were reminded me of an anecdote from when my sister, who lived in a lively city neighborhood in Chicago, was hosting a surprise baby shower for me (told to me after the fact). My suburban-residing mother-in-law asked her if they should instruct the guests to park up the street or around the block so that I would not realize that they had arranged a party for me as I arrived at her building. My sister laughed and good-naturedly told my MIL that the least of their worries was that all of the guests would give-away the party by finding parking spots directly in front of her building.

Apr 07, 2015
masha in Not About Food
1

Chicago Dinner - South Franklin and West Madison

The space is below street level but otherwise it does not feel like a basement. It is well lit and nicely decorated. We eat there frequently and I've hosted business lunches and dinners there, which I would not do if the space was not welcoming. It is very conversation friendly as the tables are somewhat more spaced apart compared to many restaurants. Here is a link to their website, which has a slide show on the home page that includes some shots of the room, http://www.trattoriaten.com

Apr 06, 2015
masha in Chicago Area

A question for anyone who pan sears their brisket...

I am not at home, so cannot measure it. My guess is that it's about a 14"-diameter. I typically only make a 1/2 brisket, not whole, but I also scatter quartered potatoes around the brisket while it cooks, and there is room along the margins of the pan for the potatoes, when I cook a half brisket.

Apr 06, 2015
masha in Cookware

A question for anyone who pan sears their brisket...

Rather than a roasting pan or Dutch oven, I use a 5 qt Calphalon, annodized aluminum sauté pan, http://store.calphalon.com/calphalon-....

This is one of my workhorse cookware items -- use it at least 3/week.

Apr 06, 2015
masha in Cookware

Should this party have been canceled?

You should consider the possibility that the hosts did not know that "it was not going to happen" -- i.e., given the laxity of guests these days in RSVP'g, or RSVP'g in a non-committal way, it's quite possible that hosts did not have a good handle on the number who would actually show up.

Same Dilemma Every Year

Since the OP is ok with recipes that are not Passover-compliant, this brisket ravioli recipe was linked in yesterday's NYT Cooking newsletter as a suggestion for leftover brisket from seder, http://cooking.nytimes.com/recipes/93....

Apr 06, 2015
masha in Home Cooking
1

Market Shoppers: Get out of the quick check out line. You have too many items...

But the configuration needs to change. At our supermarket, there are 4 express lanes, lined up 2 & 2, that share a single line. The problem is that, when the store is busy, the line gets very long so that it runs into the food aisle, which blocks traffic of shoppers who are going up & down the food aisles.

It is still an improvement as those 4 express aisles replaced 4 self-checkout lanes, served by a single line. There is no question that experienced checkers are much more efficient than shoppers in ringing up & bagging purchases.

Apr 06, 2015
masha in Not About Food