tcamp's Profile
Where has all the yellow corn gone?!
I love most all fresh corn - white, yellow, bi-color. In my area, seems like white predominates, Silver Queen and it's siblings. In South Carolina, I always seem to find plenty of sweet, tasty yellow corn.
Too much smoked fish
By creamy vodka sauce do you mean a tomato-based vodka sauce or something else? I overbought smoked salmon at Costco and am looking for dinner ideas to use it up.
To anchovy or NOT to
Wow, that sounds wonderful. Not so much right now given that the temp nearly hit 90 today but I will keep this in mind for December.
What would you call the shape of this knife?
I didn't know Tung oil is a drying oil. Seems almost like an oxymoron, actually. I have used mineral oil on other wooden kitchen implements but I will search out some Tung. Thanks.
Source for small bottles I can use to make vanilla?
Good idea, I may do that tomorrow. You know, that makes me wish for an iPhone app that would pinpoint yard/estate sales for me. Like Redfin does for real estate. Question for another site, however.
What would you call the shape of this knife?
Thanks, that is good to know. What about the wooden handle? Is there anything I can do to preserve that a bit better besides just wash and dry?
What would you call the shape of this knife?
Thanks all. I am going to see if I can test some of knives mentioned to find something comparable.
What would you call the shape of this knife?
Yes, it is at least 20 years old. Definitely Cadie. The only reference I could find online to Cadie was a manual golf cart thingie. Maybe it was a promotional knife.
Best Recipes you have ever found on Chowhound Home Cooking board
Yes, that is a good one and I've made it several times. At the end of the day, I lean towards the recipe my mom made but variation is welcome.
What would you call the shape of this knife?
The lower one, with brown wooden handle. I have had it for more than 20 years and frankly don't recall where it came from; probably a long forgotten roommate. Name on the side is CADIE. It is nothing special yet I love the shape and feel of it so I end up reaching for it 9 times out of 10. Other knife is a Henkel, my #2 knife. Anyway, after years of being sharpened and mistreated by my spouse and kids, I worry that Cadie will leave me soon so I'm on the hunt for a similar shaped knife. Can you help me identify what in the heck I have and where to look for something comparable (better)?
Pointless or Silly Kitchen Gadgets - and the Ones That Worked for You. [Moved from General Topics]
Great tip for using the funnel to pit. When I google nut chopper I see the hand crank type whereas the herb thing was like this:
http://www.amazon.com/Pampered-Chef-Cutting-Edge-Chopper/dp/B000GU49HY/ref=pd_sim_sbs_k_4
Pointless or Silly Kitchen Gadgets - and the Ones That Worked for You. [Moved from General Topics]
Yeah, I know what you mean about late night TV which is almost synonomous with "pointless gadgets" sometimes. I was almost suckered in by two products. One was an herb chopper and the second a pan contraption that enabled you to cook an entire meal in a single pan, arranged with multiple levels and racks. The herb chopper was later gifted to me by my sister; I used it a couple of times and never thought the end result was easier or better than a knife. The pan was very highly praised by a friend of mine who claimed to be able to make chicken, rice and steamed veggies all at once in a single pan. Not needing another experimental space hog, I exercised great self control and didn't bite.
Even though it seems stupid, I do like and use my cherry/olive pitter.
Source for small bottles I can use to make vanilla?
I just got my order of vanilla beans and thought I'd get a jump on the holidays.
Attractive bottles but not too fancy or pricey preferred. Any great online sources?
Jam with what crackers?
Saltines and cheddar were my dinner this evening. Regretably, the saltines were the no salt on top sort. They suck.
Cake Bible "All Occasion Downy Yellow Butter Cake" question..how is it?
Did you forget to link something? I need a "go to" yellow cake recipe.
Som Tam Watermelon Salad: Would it work?
I think it would work fine. I have an old recipe clipped from a newspaper for a thai melon salad that is very similar to what you're thinking. Recipe calls for cantelope but I've done it with honeydew and watermelon. In this version, the melon chunks are arranged on a platter with the dressing poured over so you can avoid too much liquid which, as you suspect, could negatively affect the porous watermelon.
It tastes great, so refreshing in the summer.
My cookbook challenge! (long...)
Thanks, totally different from the one I linked! I wasn't feeling hambone love on an 80+ degree day.
I'm going to try this today, modified somewhat to accommodate my already-cooked beans.
Brining Kale?
Wow, thanks for the detail. I'd never have thought about actually brining the kale in this manner. I make a knockoff version of a kale salad served at many korean-owned salad/food bar lunch spots and I bet the kale would be even better if brined as you describe.
To anchovy or NOT to
I love them too, on pizza or anything really. One trick I do to fool my spouse and kids (who all profess to hate anchovies) is to saute sliced mushrooms in butter with several anchovies melted in, then use the mushrooms on a simple white, thin crust pizza. That way I get the delicious flavor, the texture of mushroom, and no obvious fish bodies for people to rebel against.
Whole Ostrich needed. I am looking to find one to cook.
I used to see ostriches (or maybe emus?) in a pasture along I-95 in NC and always wondered (abstractedly) about how they'd taste. Very curious to hear how you end up preparing yours - spatchcocked ostrich, perhaps?
Fresh, local garlic - what do you do with it?
Bought a beautiful purple-tinged bulb at the FM last night and now that it is sitting here on the counter staring at me, I'm trying to come up with something special to do with it.
We use tons of garlic around here in many dishes, but usually just the regular supermarket type. I know how to use garlic in cooking however I am drawing a blank at something special for this particular bulb. Ideas?
My cookbook challenge! (long...)
I was also interested in the soup and found this by googling around. No idea if it is same as the book but linked here anyway:
http://answers.yahoo.com/question/index?qid=20070214150144AAbC3Lm
Keeping bottles labels on the bottle?
I don't think it is feasible, especially if you want to use DW. What about removing the labels, then making them into coasters to use with the wine bottle glasses?
My cookbook challenge! (long...)
Nice post, Mr. B. So wonderful that you vowed to, and actually did, make use of your collection.
I would love to know more about the black bean soup. I've made various recipes and enjoyed most but what made the Morton's version so special for you?
Staring at a pile of shredded cabbage, what salad should I make?
I just ran across this recipe in the Lee Brothers' Simple Fresh Southern and am going to make it for dinner tonight. I don't have red cabbage so it will be all green.
http://smittenkitchen.com/2010/04/cabbage-and-lime-salad-with-roasted-peanuts/
But you'll love it the way I cook it!
This is the recipe that won me over to the okra side. No attempt to disguise it however also no trace of slime or other okra-phobe triggers. I add slivered jalapenos to the recipe.
http://www.thebittenword.com/thebittenword/2010/08/panroasted-corn-and-okra.html
please join my I HATE MAYO CLUB..LOL.. anyone welcome..even if you like it rop
I feel exactly the same way. I'm joining this club.
