l

LauraGrace's Profile

Title Last Reply

Ahhh...weekend breakfast @ home. What did you have?

The usual (if I'm feeling indulgent): a dutch baby in my #5 cast iron skillet. It's quick to put together in my morning stupor and then it bakes while I have my first cup of tea and "hatch." I try to steer clear of grains most of the week, so a modest 1/3 c. of white whole wheat flour feels like a splurge.

Jul 22, 2012
LauraGrace in General Topics

RAMADAN- What are you eating as your pre-dawn meal? (suhur/s7ur)

I drove past my local mosque this morning and remembered that it was Ramadan. Salaam and Ramadan mubarak!

Eggs eggs eggs, but I agree with others that one shouldn't overdo the salt since you must fast from drink as well. I often find that my favorite breakfast -- two eggs, two pieces of sprouted grain toast, put the eggs on one piece of toast and slather the other with peanut butter, two cups of tea with whole milk -- keeps me full for so long that I forget to eat lunch. Cottage cheese, tomato, and cucumber on sprouted-grain toast is also VERY filling and delicious. A banana would likely make me crash midmorning -- my blood sugar's pretty sensitive, though. And this is just my experience but if you can get your hands on sprouted-grain bread, I find that it lasts longer and doesn't spike my blood sugar as much as the ordinary kind.

:)

Jul 22, 2012
LauraGrace in General Topics

What to do with cabbage

Oh savoy cabbage! I've made converts of cabbage-haters with savoy. It's so good!

Jul 21, 2012
LauraGrace in Home Cooking

Rye, Rye, Rye...

I love every kind of rye bread. You name it and I will eat it. My favorite one to make is the Smitten Kitchen's magnificently crazypants Russian black bread which has a zillion ingredients and is such fun to put together AND turns out dark and rich and savory and flavorful. http://smittenkitchen.com/2009/04/bla...

(Also, "savory reuben danish" made my mouth water.)

Jul 19, 2012
LauraGrace in Home Cooking

Let's talk Poultry seasoning

I do like poultry seasoning (the green kind), for a few specific things. I use it at Thanksgiving in dressing/stuffing because that combination -- celery, onion, turkey giblet stock, poultry seasoning, S&P -- is the nostalgic Turkey-day flavor of my childhood. I also use it in homemade pork breakfast sausage and think it adds the perfect balance of herby flavor without being too sagey.

Jul 16, 2012
LauraGrace in Home Cooking

Why do you drink milk?

You took basically all the words out of my mouth (fingers?), except replace "coffee" with "tea"! :)

Jul 14, 2012
LauraGrace in Food Media & News

Adventurous kids and forbidden foods?

I think that's a sensible course. It makes me wonder how many parents do as Ma Ingalls did with poor Laura and those pork cracklings, and restrict "rich" foods! Not many nowadays, I imagine.

I'd be curious to know if parents who wouldn't let their kids have sushi or raw oysters also restrict their lunchmeat intake.

Jul 14, 2012
LauraGrace in General Topics

A "stick"?

Immediately made me think of this:

http://xkcd.com/526/

Jul 14, 2012
LauraGrace in General Topics

when does a restaurant deserve a 2d chance??

Sure, if I've heard good things from others whose taste I trust, or if the dishes at other tables looked amazing, or if I just feel like it. Probably not if it was just underwhelming, or everything looked about the same quality, or I didn't enjoy anything about it.

For example: there's a place in my city rather famous for its meats -- pulled pork, lamb ribs, brisket, pork belly, duck tacos, etc. -- and my foodie friends all just RAVED about it. My first time there the pork was delicious but about 2/3 fat (yes, I mentioned it to the server and yes, they fixed it). Of course I gave it another chance. But on the other hand, I went for happy-hour drinks to a neighborhood place that was apparently trying to be the TGIFridays of gastropubs, a few months after it opened. Nothing was bad, in fact some of it was pretty tasty, but it was just so boring: ass-kissy servers in matching bland uniforms, mediocre beer brewed in-house, bacon on everything. Snore. A place like that doesn't get another chance.

Jul 14, 2012
LauraGrace in Not About Food

Ever have ham loaf?

My mother's recipe is just like lynnlato's and the fresh pork makes it so much more moist than just the ham by itself. Since we make them into meatball shapes rather than a loaf, the pork helps them to hold together.

Jul 14, 2012
LauraGrace in Home Cooking

Ever have ham loaf?

They really are delicious. I look forward to them every year!

Jul 14, 2012
LauraGrace in Home Cooking

Ganache

+2

More cream than chocolate also makes it easier to whip if you're after ganache frosting rather than glaze.

Jul 14, 2012
LauraGrace in Home Cooking

What dish do you cook that people just rave about?

Nah. I can never be bothered to measure out ANOTHER leavener. ;)

Jul 14, 2012
LauraGrace in Home Cooking

What to do with cabbage

I think the best cabbage dish I ever made was roasted red cabbage and onions. Thickly sliced cabbage, thinly sliced onions, caraway seeds, olive oil, salt and pepper. Hot oven, 20-25 minutes, dressed with a tangy mustard vinaigrette. It was fantastic. If you had one of those mesh grill pans, you could do it on the grill and it would be a perfect side for brats or kielbasa.

Jul 14, 2012
LauraGrace in Home Cooking

What dish do you cook that people just rave about?

I think the recipe matters far less than the technique. I happen to use an all-butter recipe, but I've had success with half butter and half shortening as well.

2 cups AP flour
2.5 teaspoons baking powder
1/2 t. salt
6 T fridge-temp butter
3/4 c. soured milk or buttermilk (or a bit more if you live in a drier climate)

Preheat oven to 425. Mix dry ingredients. Cube butter, then RUB into the flour mixture with your fingers. Add liquid and fold with your hand until barely incorporated. Turn out onto a generously floured surface and, using floured hands, gently pat the dough out to an inch or so thick. Cut with your preferred cutter, again generously floured. Re-roll the scraps by gently patting them into a disc and cutting, repeating until all the dough is used up. Place on a cookie sheet, set it on the center rack of your oven, and bake for 15-18 minutes or until lightly browned.

Jul 14, 2012
LauraGrace in Home Cooking

Ever have ham loaf?

VERY much like my mama's recipe, which we inevitably use after Christmas to use up the fatty bits of the ham. It's the recipe that comes AFTER fried ham but BEFORE bean soup. ;) However, we always make ham balls rather than loaf -- more lovely brown bits on the outside. And they get baked with a sauce made of crushed pineapple, brown sugar and mustard. I'm sure it was the most de rigeur dish ever in 1965!

Jul 12, 2012
LauraGrace in Home Cooking

What happened to my cake ?

I would blame the flour until evidence pointed any other way. Bleached flour is the Flour of Satan. I'm going to start calling it that: Satan's Flour.

Jul 11, 2012
LauraGrace in Home Cooking

Prepared refried beans

Do you have a Whole Foods nearby? Mine carries a few varieties which are delicious -- black bean and chipotle, pinto and green chile, and a couple others. I like them all.

Jul 11, 2012
LauraGrace in General Topics

What dish do you cook that people just rave about?

My most-requested meal at my parents' used to be black bean and chicken quesadillas, of all things. Now it's Indian something. Probably the meal I make that gets the most compliments is my "company" three-course: tomato bisque, stuffed acorn squash (black beans, garlic, onion, cumin seed, sourdough, spicy sausage, spinach, cheese), Guinness cake with whipped ganache.

Jul 11, 2012
LauraGrace in Home Cooking

What dish do you cook that people just rave about?

I want to live next door to you. I can do everything BUT meats!

Jul 11, 2012
LauraGrace in Home Cooking

What dish do you cook that people just rave about?

We're opposites! I can make a mean biscuit (and fair enough; been making them for twenty five years) but my pie crust is "boughten" every time. Can't make one to save my life.

Jul 11, 2012
LauraGrace in Home Cooking

What dish do you cook that people just rave about?

I feel just the same. I have a knack for whipping up stone soup -- i.e. something from nothing -- but my culinary skills are pretty bog-standard if I'm honest. But people in my generation are so used to processed everything than something from scratch just bowls them over, even if it's ultra-simple, like roasted veg or chicken chasseur or mashed potatoes or meat pies.

Jul 11, 2012
LauraGrace in Home Cooking

What dish do you cook that people just rave about?

Mmm, tamale pie! Yum.

Jul 11, 2012
LauraGrace in Home Cooking

This is what I have!

Pretty much precisely what I thought. :D

Jul 11, 2012
LauraGrace in Home Cooking

Sealing home made cordials safely

+1

Any reputable winemaking supply place will be able to point you in the right direction.

Jul 10, 2012
LauraGrace in Home Cooking

Nine-day pickles

Oh, how fun. My mother and I did a recipe like this when I was in high school, and happily devoured those pickles for years afterward. Do let us know how they turn out! :D

Jul 10, 2012
LauraGrace in Home Cooking

The perfect fried rice?

+1

Jul 10, 2012
LauraGrace in Home Cooking

How To Saute Chicken?

This is extremely helpful and thorough, and I agree with you except for the "high" heat thing. I cook pretty much exclusively in cast iron, and high heat in my CI on my glass-top stove would be destructive to pan and meat alike! And high or medium-high can be problematic with some nonstick pans as well -- causing some of the nonstick surface to... cook into the food, for lack of a better way to explain it this late at night.

Jul 10, 2012
LauraGrace in Home Cooking

Brand new to cooking.

I mean, it literally takes less than two minutes to do it -- it took me way longer to type out the instructions (and ten times longer to figure out how to describe the process) than to do the entire thing start to finish. I live alone, so it's the opposite of "trouble." :)

Wax paper and parchment and foil and plastic wrap are all about the same price where I live. I'm talking pennies different. That is so interesting to me!

Jul 10, 2012
LauraGrace in Home Cooking

Brand new to cooking.

I reuse the parchment I use for bacon -- even when it's used up, it stays in the freezer ready to be refilled. Parchment's the same price as foil at my grocery stores, how interesting!

Jul 10, 2012
LauraGrace in Home Cooking