CCSPRINGS's Profile

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Chocolate Chip Cookies - What Am I Doing Wrong?

I don't do anything to the recipe other than take out some sugar. End product seems to meet with family's approval. Mine too. Just lucky I guess.

Feb 23, 2014
CCSPRINGS in Home Cooking

Where to eat in Elmont, Franklin Square, New Hyde Park area?

Thanks, will check out.

Feb 23, 2014
CCSPRINGS in New York State (exc. NYC)

Safe to cook in a galvanized pail?

Thanks, I'll look into them.

Anderson's? None in my area.

Feb 22, 2014
CCSPRINGS in General Topics

Vanilla Extract with blended scotch whiskey?

Good stuff! I think 'bourbon' refers to the vanilla grown on Madagascar and cured in the style of the early growers who were French. The other big style is from Tahiti. I'm sure I omitted a detail or two.

I prefer to use cognac to make vanilla when I don't use vodka or grain alcohol. I never add sugar. Just my preference.

Feb 21, 2014
CCSPRINGS in Home Cooking

Menu for a master chef guest

Its been said but I will do it again. Keep it simple and savory. Do not go loco and try something wild.

Make a pot of zesty bison chili and serve with corn bread. For a sweet treat after dinner, prepare a chocolate tort.

All relatively easy plan ahead stuff.

Feb 21, 2014
CCSPRINGS in Home Cooking
1

Chocolate Chip Cookies - What Am I Doing Wrong?

I will, thank you!

Feb 21, 2014
CCSPRINGS in Home Cooking

Chocolate Chip Cookies - What Am I Doing Wrong?

My motivation for cutting sugar is not calories, just too sweet. I just shoveled snow for a hour, can use plenty of calories now.

Feb 16, 2014
CCSPRINGS in Home Cooking

Chocolate Chip Cookies - What Am I Doing Wrong?

True, you need a certain amount of sugar and butter to get the crunchy toffee effect.

Feb 16, 2014
CCSPRINGS in Home Cooking

Chocolate Chip Cookies - What Am I Doing Wrong?

RogueFoodie, whatever sugar is indicated I reduce. The results are better for my tastes. When sweet things are added, like chocolate chips, there is more reason to reduce sugar. If I add coconut I will use unsweetened raw.

I use dark chocolate and raw coconut in place of milk chocolate and walnuts. A great cookie combo.

Feb 16, 2014
CCSPRINGS in Home Cooking

Dried mushrooms? What's the point?

They have a very different flavor. They cost more too. Some varieties are wild and seasonal.

Feb 10, 2014
CCSPRINGS in General Topics
1

Chocolate Chip Cookies - What Am I Doing Wrong?

I disagree with the statement about sugar measurement being vital. I reduce it all the time in my CCC's and they come out perfect. Or the way I like them might be better stated. Moist and a bit crumbly, not much crunch.

I use a recipe from a Cooks Illustrated Cookie Jar Favorite book and typically cut sugar back by 25%. I use an organic granular that is not pure white and a light brown.

I like sweet treats but most conventional recipes are heavy handed in the sugar department. When I cut back I eyeball the quantity. No hard science.

Use the fancy butter and see if it makes a difference.

Good luck.

Feb 05, 2014
CCSPRINGS in Home Cooking
1

Where to eat in Elmont, Franklin Square, New Hyde Park area?

As soon as the snow stops!

Feb 03, 2014
CCSPRINGS in New York State (exc. NYC)

Good liquors/liqueurs with which to spike coffee

I agree, most restaurants use a commercial grade Columbian coffee that was pre ground. Why bother?

In response to the original post, I typically add cognac to my coffee. Tia Maria is not bad but I don't use sugar so the sweet stuff is not my first choice.

Feb 01, 2014
CCSPRINGS in Spirits
1

West Hempstead Eats

'Witches Brew' has good coffee. Have yet to try their sweet treats. Looks like a good place to sit and hang out.

Feb 01, 2014
CCSPRINGS in New York State (exc. NYC)

West Hempstead Eats

There are lots of hidden gems in the area. Wondering if anyone can help streamline the process. There are a few older established spots on Hempstead Ave that look interesting. Feedback would be appreciated.

Feb 01, 2014
CCSPRINGS in New York State (exc. NYC)
1

No knead bread question

Me too, without any negative outcome to the vessel. I miss my big old Le Creuset. I broke the handle and my wife would not let me keep it.

They can be fragile but very heat proof! I was banging on it to get something frozen out of the bottom. Bad idea.

Nov 23, 2013
CCSPRINGS in Home Cooking

What's the best inexpensive scotch out there?

Famous Grouse is a good blended scotch. Not sure if Black Grouse is any connection. Have not had scotch at home in years. My choice is cognac, brandy, calvados these days. When friends serves me a scotch over the holidays I always enjoy it.

Nov 13, 2013
CCSPRINGS in Spirits

frying shrimp

Brine them for ten minutes and fry on high heat. Makes them plump and crisp.

By crisp I mean slight crunch like you get in Chinese restaurants

Nov 09, 2013
CCSPRINGS in Home Cooking

Homemade Vanilla Extract

I do have grain alcohol but it had to be special ordered. Not common in NY. I am not a vodka drinker so the taste does not stand out.

I may make a batch with cognac as opposed to rum.

Does potato vodka taste different than that made from grain? I'm sure that answer is yes but I cant tell. I tend to buy Lukasowa, which is potato.

Nov 09, 2013
CCSPRINGS in Home Cooking

frying shrimp

I like garlic, lime, cilantro and red pepper.

Nov 09, 2013
CCSPRINGS in Home Cooking

Homemade Vanilla Extract

We have a huge (kilo) batch brought back from Tonga. I buy good drinkable vodka and do a few batches at once. I never toss the beans, just keep adding to the jar and top off.

I don't use rum. Just a preference. Grain alcohol and vodka are the same thing more or less. Expensive vodka is a waste of $.

Nov 09, 2013
CCSPRINGS in Home Cooking

stuff to do with cashew cream?

Make veggie soup, add yogurt and cashew cream and blend.

Coat chicken breasts with cashew cream and herbs and bake.

Spread over waffles.

Nov 09, 2013
CCSPRINGS in Home Cooking

Ground Chuck = Boring Burger

I disagree. I typically use chuck because the price is right and it comes out juicy. My butcher seems to have the right blend.

I make them big, half pound. Put in a skillet and season with s+p, and balsamic vinegar.

Had them last night with melted cheddar and jalapeños.

Try bison or lamb. Sirloin is too dry.

Nov 09, 2013
CCSPRINGS in General Topics

Where to eat in Elmont, Franklin Square, New Hyde Park area?

I saw a brick oven pizzeria on Franklin ave. just south of the hospital. Didn't get the name but will see if they have take out.

There are so many bakeries to sample.

Busy busy.

Nov 09, 2013
CCSPRINGS in New York State (exc. NYC)

Where to eat in Elmont, Franklin Square, New Hyde Park area?

A great start!

I went to Monreale bakery on Hempstead tpk, the bread and pastries were good and fresh. They seem to be family run. The news was on in Italian and a Sicilian flag on the wall.

Definitely going to try Gino's.

Nov 07, 2013
CCSPRINGS in New York State (exc. NYC)
1

Where to eat in Elmont, Franklin Square, New Hyde Park area?

This region is largely unexplored by me. What is worth visiting, any style? Markets, restaurants, cafes, bakeries. I will be staying there soon. Looking forward to trying new place. Thanks for any feedback.

Nov 06, 2013
CCSPRINGS in New York State (exc. NYC)
1

Hanger Steak

I loved it. It held the marinade well. Very tender and nice flavor. I made it too rare for my wife's liking. I generally prefer it cooked closer to medium but was afraid to over do it. Will definitely buy it again. Leftovers make great sandwiches.

Oct 16, 2013
CCSPRINGS in Home Cooking

Hanger Steak

No, it is similar to a tri-tip but with a looser texture like a hanger. I will get the hanger next time.

I don't know if there is a different name for a bohemian. I have never heard of them till recently.

Oct 13, 2013
CCSPRINGS in Home Cooking

Dark Leafy Greens Question(s)

I go to Asian markets for greens, the variety is amazing. There is a thick stemmed green that is not always labeled that is my favorite. Sometimes it has flowers on top. It stays crunchy when cooked. Prepare in a skillet with oil and garlic. splash with tamari.

Oct 13, 2013
CCSPRINGS in General Topics

Hanger Steak

The butcher talked me into trying a bohemian steak. He said it is one of his favorites. I have it marinading right now in soy sauce, rice wine, garlic, scallion. ginger and mustard. Going to start it in a skillet and move to a 300 degree oven. Serving it with mushrooms and mashed potatoes.

Oct 13, 2013
CCSPRINGS in Home Cooking