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If you wash Riedel wine glasses in a Miele dishwasher . . .

It's been a couple of years since culinarynomad posted about the Miele Futura dishwashers, and I'm wondering if anyone has an update. Our [very old] dishwasher has gasped its last breath, so it's time to join the modern world. (The plates were loaded on the top rack, not bottom rack, was very noisy, and did a normal cycle in 70 minutes - that's how old it is! :-))

While we don't have many Riedel glasses, we would love to put any type of delicate glasses in the dishwasher. We had enough breakage in the beginning that over the years, we've become accustomed to hand wash even the cheapest of wine glasses. Would love for that to change!

Apr 01, 2014
goodeatsgal in Cookware

Corned Beef for St. Patrick's Day

Hi Melanie,

Did you try the Snake River corned beef round? If so, how was it? I saw it at Costco but purchased the Shenson instead as it was a bit cheaper. I have to say the Shenson was very tender and surprisingly, not too salty. My whole family loved it.

Mar 23, 2014
goodeatsgal in San Francisco Bay Area

New and interesting pots at Home Goods

Hi Suetmo,

How big is or what is the capacity of the Berndes Windsor-like pot? I have a SS Windsor saucepan by Calphalon, but it's so heavily weighted on the handle side that it tips over easily. Thanks!

Feb 25, 2014
goodeatsgal in Cookware

My first stock from chicken feet - roast? how many lbs for 6 qts stock?

Can I just say how much I love my fellow Chowhounders?! I was laughing at the comments, and also at myself, because I'm just like you in some of our food obsessions! Where else could we expound on gruesome chicken feet and pedicures and gelatin and fat caps?! :-)

Feb 12, 2014
goodeatsgal in Home Cooking
8

Best way to reheat fried chicken

I don't have a convection oven. I usually microwave the chicken for a minute or two to heat up the inside. Then, I place it on a pan in the toaster oven and bake at 325 for 10-15 minutes to get the skin crispy.

Feb 05, 2014
goodeatsgal in Home Cooking

Salt & Pepper Oxtail at Tai Wu/Mr Fong BBQ Noodle House Daly City

Wow, the oxtails sound great! I haven't been to this restaurant but will try to make it there soon. Thanks for sharing!

Feb 01, 2014
goodeatsgal in San Francisco Bay Area

Target/Super Target Yays and Nays 2014

The Simply Balanced organic blue corn tortilla chips were very tasty. They also have the EVOL line of frozen entrees, which are "healthier" than other brands.

Jan 28, 2014
goodeatsgal in Chains

Requesting the perfect cheese blend for nacho cheese...before this Sunday!

Kenji on Serious Eats recommends Pepper Jack and pickled jalapenos. He also uses evaporated milk. I made this a couple of weeks ago. It was very good, but still too cheddary for my taste. Next time, I would use a higher proportion of Pepper Jack. http://www.seriouseats.com/recipes/20...

Jan 28, 2014
goodeatsgal in Home Cooking

Grocery Outlet January 2014

Redwood City this evening:

Columbus Farm to Fork Uncured Sopresata Salame, sliced. (This is Columbus' natural brand.) Expiration date of 2/14/14. $1.49

Columbus Farm to Fork Oven Roasted Turkey, expiration date of 2/12/14. $1.49

Hain Iodized Sea Salt. $.99

Dried udon noodles, 12 oz (sorry, don't remember the brand). $.59

Jan 28, 2014
goodeatsgal in San Francisco Bay Area

Kun Wo Food Products - Fresh Rice Noodles in the Mission - Confirmed! [San Francisco]

Cecilia, did you get the impression that anyone there spoke English?

Jan 28, 2014
goodeatsgal in San Francisco Bay Area

How do you dry plastic bags after you wash them?

I have a plastic bag dryer that is somewhat similar to the first Countertop Bag Dryer in the Apartment Therapy link below, but was much cheaper. I purchased it at a Chinese housewares store many years ago.

Sometimes I'll put a long chopstick in the flatware bin of the dish drainer and place the bag upside down over that.
When the bag is mostly dry, I'll hang it (with the open side up) from a clip attached to a cupboard knob to expose the inside more fully, to ensure that it dries completely.

Jan 23, 2014
goodeatsgal in Cookware

Holiday food shopping at Costco. .

The Redwood City store had Prime grade bone-in today. Also $15.99 a pound. They only had a few. I recall from past years that it was very hit and miss - people grab them as soon as they're put out.

Dec 20, 2013
goodeatsgal in Chains

Two Questions about Prime Rib, a/k/a Standing Rib Roast

1) Bone-in and boneless - do these come from different parts of the cow? When looking at a boneless piece, it doesn't look like they just cut the ribs out - i.e., there are no slashes where the bones would have been. So I'm wondering if the boneless piece is actually a different cut.

2) I usually buy the bone-in from Costco, but am considering buying it from Whole Foods this year. Has anyone purchased the bone-in from Whole Foods? On their site, they describe it as follows: "From a Northwestern ranching co-op that produces some of the best beef in the country. All natural, pasture raised, never fed artificial growth hormones. Delicious, beefy flavor." If it's pasture raised, it may have less fat than the regular USDA Choice or Prime grade, right? But perhaps it will be more flavorful despite the lack of fat?

Thanks for any and all thoughts and info!

Dec 18, 2013
goodeatsgal in Home Cooking

Trader Joe's Yay/Nay Thread - December 2013 [old]

I saw them in Northern California tonight. The sprouts on the stalk looked smaller than the stalk I bought about a month ago.

Dec 13, 2013
goodeatsgal in Chains

Chef Judy Rodgers of Zuni Cafe, RIP

Thanks for linking to the Josh Lewin article. That really touched me.

Dec 11, 2013
goodeatsgal in San Francisco Bay Area

Crock-Pot slow cookers too hot on "Low"

That's what I did - purchased a vintage slow cooker. It works great, and since it has an old-fashioned manual knob, I can attach it to a timer to delay the start of cooking. See my earlier post on this. http://chowhound.chow.com/topics/758912

Dec 11, 2013
goodeatsgal in Cookware

Costco Food Finds - 4th Quarter 2013

The white truffle oil I saw tonight at the Redwood City store was also Urbani.

Dec 11, 2013
goodeatsgal in Chains

Costco Food Finds - 4th Quarter 2013

Tonight in Redwood City, CA, they had Fini Modena Organic Barrel Aged Red Wine Vinegar. A package of 2 bottles, 16.9 oz. each, for $8.59. I haven't tasted it yet, but it seemed like such a good deal compared to the organic red wine vinegar I usually get (which isn't from Italy).

Dec 11, 2013
goodeatsgal in Chains

Holiday food shopping at Costco. .

Yes, same here. I never go to Costco on the weekend; I go on a weekday evening after 7:00 p.m., usually on a Monday through Thursday. Even if the store seems crowded with shoppers, the checkout lines are never very long.

Dec 11, 2013
goodeatsgal in Chains

Stocking Stuffer Idea for Cooks

This isn't on my wish list, because I already bought it for myself! But I used it this past weekend, and I highly recommend it for an inexpensive stocking stuffer. I used the "ChopStir" for bulk Italian sausage, but I'm sure it would be great for ground beef, too. http://www.amazon.com/Harold-Imports-.... It worked much better than the usual two wooden spoons I use!

Dec 09, 2013
goodeatsgal in Cookware

Jook - SF Dish of the Month December 2013

I could eat jook for breakfast, lunch and dinner! To me, it's an any-time food, but of course, especially good when you're sick (or are feeling like you overdid it the night before!).

I also love cheung fun, so I'm definitely going to have to try Fat Wong's for that, too.

Dec 06, 2013
goodeatsgal in San Francisco Bay Area

Jook - SF Dish of the Month December 2013

Thanks for the info on the jook at Cooking Papa. I loooove jook, but living on the Peninsula, I haven't found many restaurants that serve it outside of dim sum. I will try the Cooking Papa jook. Do you know if you can get it "to go"?

Dec 05, 2013
goodeatsgal in San Francisco Bay Area

Is this Turkey done?

This happened to us on Thanksgiving, too. Our Thermapen in several spots said the temp was 165 or over. But that didn't seem correct, because the 20 pound bird had been in the oven only 3 and 1/2 hours. So my friend, who never uses a thermometer, showed me the leg wiggling technique. We cooked it for 1 and 1/2 hours longer before she said the amount of wiggling was right. And sure enough, the turkey was cooked perfectly.

Dec 05, 2013
goodeatsgal in Home Cooking

What were the best new Thanksgiving recipes you tried this year?

I made Sunset's Sourdough Artichoke Parmesan Stuffing for the first time. It was different and tasty, and I received requests for the recipe. I used the original version mentioned in this link: http://tsgcookin.com/2010/11/artichok...

Dec 03, 2013
goodeatsgal in Home Cooking

Truffled Cheeses

Wow. That sounds like my kind of birthday cake! :-)

Dec 03, 2013
goodeatsgal in Cheese

Questions regarding Thanksgiving Gravy and Using Roux or Cornstarch

That's the first time I've heard that gravies should be opaque and sauces should be clear. I wonder why.... perhaps it comes from the French tradition?

Understanding that it's a personal preference, do you think gravies with roux are more flavorful? But not necessarily buttery?

Dec 02, 2013
goodeatsgal in Home Cooking

Questions regarding Thanksgiving Gravy and Using Roux or Cornstarch

I know 6T of flour is a lot, but I also used 6T of butter. I wanted to make at least a quart of gravy since I was serving 24 people.

Niblet, when you say to mix the flour with water, are you referring to the kind of slurry that gets shaken up, or would you stir the two together in a pan similar to a roux?

Dec 02, 2013
goodeatsgal in Home Cooking

Questions regarding Thanksgiving Gravy and Using Roux or Cornstarch

Melanie, I've used cornstarch often in Chinese cooking, but never tapioca starch. Do you use tapioca starch in the same proportions as cornstarch? I'm going to have to do a comparison!

Dec 02, 2013
goodeatsgal in Home Cooking

Questions regarding Thanksgiving Gravy and Using Roux or Cornstarch

I didn't add any salt to the roux or the gravy, not until I added the drippings the next day. Since I had salt brined the turkey, I wanted to wait to see how salty the drippings were.

Now that you mention it, I have made a bechamel for macaroni and cheese. I don't recall a floury taste to it. Hmmm, I wonder what the difference was.

Regarding the glossiness caused by a cornstarch slurry, is that a bad thing? What's wrong with gloss?

Dec 02, 2013
goodeatsgal in Home Cooking

Questions regarding Thanksgiving Gravy and Using Roux or Cornstarch

C. Hamster - why do you use a spatula to make the roux? Is there really a big difference from using a whisk?

Also, how long does it take for the roux to cook out?

Dec 02, 2013
goodeatsgal in Home Cooking