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Toddler breakfast ideas

Ok...I just thought of a few more. Quinoa with Bragg's and cheese. Quinoa or rice with a fried egg on top. Cheese toast. Sausage of any sort. Fried eggs with toast points to dip. Or when all else fails, toast with a great deal of butter or Nutella (if I really need to bribe him as he will do anything for chocolate). My little man has never been too into sweets at breakfast.

Oct 23, 2013
super_b in Home Cooking

Toddler breakfast ideas

A favorite of ours is the cheesy taco. Take a corn tortilla add some shredded cheese and melt. My little guy, who is 5, has been in love with these since he was 2.

Oct 23, 2013
super_b in Home Cooking

To heat or not to heat? Help me answer this question!

After reading some of the homemade yogurt threads, I am still curious about the necessity of heating the milk prior to the fermentation process. My yogurt maker includes instructions for yogurt preparation with or without heating. Is the heating step really necessary? Will not heating be detrimental to the finished product?

Jan 17, 2012
super_b in Home Cooking

My 2 year old son was just diagnosed with Celiac Disease. How do you transform your cooking life?

I am in need of ALL the home cooking advice known. Recipes? Brands to trust? I'm so overwhelmed, so any and all help would be greatly appreciated!

Jul 31, 2010
super_b in Home Cooking

Blueberry crumble pie...what the heck happened?

Would someone please tell me what the heck I did wrong? I prepared the following blueberry crumble pie recipe:

http://leitesculinaria.com/3613/recip...

It tasted just fine; however, it did NOT set. So, we had a really soupy blueberry crumble. The pie crust had essentially dissolved on the bottom. I'm at 7500 ft, so perhaps I didn't bake it long enough? Also, the crumble was really disappointing...it was crumbling in parts and sandy in others.

Please help me to understand what went wrong. Thanks!!

Jul 04, 2010
super_b in Home Cooking

Fruit Crisp...is it possible to make it healthy?

What do I mean as healthy? Well, here is a link to the recipe I used last night:

http://www.thehour.com/story/469636

Delicious, yes...Lots of fat, white sugar, and white flour, yes. I was hoping to figure out how to make an equally delicious crumble/crisp using less butter/sugar/white flour. I love the idea of upping the oatmeal, as it is a flavor that I very much enjoy. What I don't know is how to make something more healthful while preserving the decadence of the dish.

Apr 18, 2010
super_b in Home Cooking

Fruit Crisp...is it possible to make it healthy?

I made strawberry-rhubarb crisp last night. It was good...sinfully good with all of that butter, sugar, and flour. Are there any healthier ways to prepare a fruit crisp?

Apr 18, 2010
super_b in Home Cooking

Quantity of Corned Beef per person?

I am having a St. Pats Party. Before it's cooked, how much corned beef should you figure per person? Those suckers shrink up so much...I want to make sure I prepare enough.

Mar 08, 2010
super_b in Home Cooking

The Boss is Coming to Dinner...How does my menu sound?

I know it sounds crazy (b/c it's not Italian or warm), but what about Raspberry Fool? It would be light after a big heavy meal. Plus, I could prep a thermos of a hot, spiked beverage to bring along to the game...Just a thought as it is wicked easy to make.

Feb 05, 2010
super_b in Home Cooking

The Boss is Coming to Dinner...How does my menu sound?

ok...just looked at the almond cake recipe...i'm drooling at my computer. unfortunately, dinner is tomorrow night, so aging the cake for 2 weeks is kind of out of the question. but I will be making it in the very near future. yummy.

Feb 05, 2010
super_b in Home Cooking

Favorite things to cook during a snowstorm

Fondue!

Feb 05, 2010
super_b in Home Cooking

The Boss is Coming to Dinner...How does my menu sound?

Thank you to everyone...especially the dessert suggestions. I'm hoping that time will allow me to try out one of the baked goodies. Unfortunately, I don't live anywhere where fancy cookies can be purchased easily. Keep the ideas coming!

Feb 05, 2010
super_b in Home Cooking

The Boss is Coming to Dinner...How does my menu sound?

That sounds GOOD...Is it meant to be very dense since there's no leavening agent? I wonder how it would do at our altitude (I'm at 7500 ft). Another good idea!

Feb 04, 2010
super_b in Home Cooking

The Boss is Coming to Dinner...How does my menu sound?

The sorbet/affogato was all I could come up with. I agree that something cold prior to heading outside isn't the best choice...Your cobbler idea sounds good. Thanks for your reply.

Feb 04, 2010
super_b in Home Cooking

The Boss is Coming to Dinner...How does my menu sound?

Everyone that responds always gives such good suggestions, so I thought I'd give it a try again. The boss and his wife are coming to dinner and then we are going to brave the cold and watch a hockey game outside. My menu is focused on comfort food...I have a toddler so there's not much time to make something labor intensive/super gourmet. Here is my menu:

Antipasto platter: yummy salami, cherub tomatoes, marinated bocconcini, pepperonicini, and homemade boule

Lasagana
Big salad with vinaigrette

Dessert...I'm a bit stuck here. Suggestions? I was thinking a sorbet with a decent cookie of some sort or affogato plus yummy cookie?

What do you all think?

Feb 04, 2010
super_b in Home Cooking

Artisan Bread in 5: the pizza disaster

todao: you are correct...it is jeff hertzberg's book. my hunch was that the problem was to do with the hydration level; however, my thought was that it was a bit wet because it had been in the refrigerator for a week. i chose to try out pizza using this dough at this age because, according to the book, the dough is best for pizza when it has aged a bit. perhaps, it's just not the best dough for the task at hand...

chuang: would you please share the dough you mentioned in your reply?

Jan 24, 2010
super_b in Home Cooking

Artisan Bread in 5: the pizza disaster

Tonight I tried to make pizza using the dough from the master recipe in Artisan Bread...what a disaster. The dough was one week old and much wetter/sticky than when it was first made. It stuck to everything...no matter how much flour was involved. It wouldn't roll out properly nor was I able to shape it by hand (I tried letting it rest between the rolling and shaping). What the devil went wrong? Is there a better way to make pizza dough at home? I was so hoping to use this method, as I am short on time.

Jan 24, 2010
super_b in Home Cooking

Artisan Bread in 5: questions

Hi all...I'm trying out the Artisan Bread in 5 Minutes a day method for bread baking. I have three questions:

1-How dark should it be when it is done? Mine 1st attempt was a blonde color after 35 minutes and it was underdone.
2-I found the bread to be much too salty for my taste. Can the 1.5 T of kosher salt be reduced without changing the bread?
3-At the end of baking, should the water bath still have water remaining in it or should it have gone dry?

Many thanks!

Jan 16, 2010
super_b in Home Cooking

Homemade Pizza Sauce

Hi all! I'm going to give home pizza making a try. Would anyone have a tasty pizza sauce? The jarred stuff just doesn't cut it. Many thanks!

Jan 16, 2010
super_b in Home Cooking

Lactose-free brunch ideas???? Help!!!

Hi All...I'm preparing a brunch for a dear friend this weekend, and she is lactose intolerant. What in the world do you make for a brunch that doesn't contain milk or cheese? The only things I can thing of are shrimp and grits or corned beef hash. I was hoping for something that can be made the day before and reheated...Suggestions?

Dec 14, 2009
super_b in Home Cooking

Pinto Beans + Smoked Ham Hock...how do you cook them in a slow cooker?

Hiya,

The weather is yucky and I have a wild hair to make pinto beans using a smoked ham hock that I've got in the freezer. How do you cook them in a slow cooker? What seasoning/secret ingredient do you use?

Oct 28, 2009
super_b in Home Cooking

ISO: Interesting/Yummy/Fun Kebab Recipes

Last night we had delicious kebabs, and I had forgotten how much fun they are. Plus, it's a nice summery dish. I'm now on the hunt for some new ideas. Any suggestions?

Jun 15, 2009
super_b in Home Cooking

Please help me feed my 17 yr old brother-in-law!

Your suggestions are wonderful; however, I think I need to start even more slowly than what you have suggested. My sister-in-law tells me he's a cheeseburger/pizza/hot pocket (yikes!) kind of guy.

To answer Soop's question of what I'd prepare for myself...Since it's summer, we spend lots of time grilling b/c we have no A/C thus the oven goes into hibernation. We like to do lots of grilled everything (meat, fish, poultry, veggies), salads, curries, light pasta, fruit/cheese. We try to keep it pretty light.

I do agree that we're not going to stock up before he gets here...My plan was to take him to Trader Joe's and Whole Foods and pick up things that he'd like to try.

Jun 11, 2009
super_b in Home Cooking

Please help me feed my 17 yr old brother-in-law!

Help! My BIL is coming to stay with my husband and me for the next month, and he has stated that he would like to try new flavors/foods. While his mom is a great cook, she cooks non-chowhound, kid food: heavy on the meat and starch and light on the veggies. While I would like to help expand his horizons on the food frontier, I would rather not force the issue either. My first thought was to ask him what he likes and then try to liven those things up; however, I fear the list of foods that he likes will be short. So, I ask you fellow chowhounders, how would you go about introducing new flavors and foods to a 17 year old boy?

Jun 11, 2009
super_b in Home Cooking

Calling all high altitude bakers...Help!

I live at 7500 ft and I can't bake worth a toot. My usual m.o. is to try the original recipe to see if it works or needs to be tweaked...the results are never consistent. Sometimes things need adjusting and sometimes they don't. Today I tried the following recipe:

http://www.epicurious.com/recipes/foo...

The center fell and the raspberries stuck to the bottom of the pan. I used fresh baking soda and powder...and I always use an oven thermometer.

PLEASE help me...I used to be a great baker at sea level. Now, it would appear that I've lost my mojo.

May 30, 2009
super_b in Home Cooking

Micro/baked potato...need help asap!

Thank you!!!!! Now my Sunday supper will be perfect!

May 17, 2009
super_b in Home Cooking

Micro/baked potato...need help asap!

Once upon a time I knew how to do this, but I have since forgotten. How do you start a baked potato in the microwave and then finish it off in the oven? If you would, please include times and oven temp? How far should the potato go in the microwave (e.g., should a knife be able to be easily inserted)? Many thanks for your help!

May 17, 2009
super_b in Home Cooking

Leftover corn tortillas...suggestions?

In need of suggestions for what to do with l/o corn tortillas, please.

Apr 06, 2009
super_b in Home Cooking

Corn tortillas...soften in oil or not?

Well, I decided to brush them with oil and griddle them...Worked beautifully and the enchilladas were AWESOME. Thank you for all of your replies. Any suggestions for the leftover corn tortillas?

Apr 05, 2009
super_b in Home Cooking

Corn tortillas...soften in oil or not?

Thank you all for your suggestions...I'm debating between the real deal (soften in hot oil) or brushing with oil and toast/sear (?) on hot griddle. I'll report back to let you know all how it turns out. Many thanks for your responses!

Apr 04, 2009
super_b in Home Cooking