nocomicsans's Profile

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Convince me to move to Dallas to eat...

There's a hidden gem in Irving (downtown Las Colinas, to be specific) that focuses on North Indian Peshawari style dishes. Here's their menu:
http://undergroundindiancuisine.com/m...

Since you've already had your first visit to Dallas, I'm curious to know what you thought!

"Where are the best" chiles rellenos?

If you like BBQ and want a fusion, I highly recommend the one at FM Smoke House in Irving. They fill it with house-smoked brisket and serve it with roasted corn. Here's the menu: http://www.fmsmokehouse.com/templates...

New Here

Welcome! You'll love the community. Thanks for bringing goodies with you :)

I can't believe there's a Viennese restaurant in the area! I so infrequently get up to Plano, but I'll make the trek just for that! The closest I've come to a true schnitzel is The Porch on Henderson.

IKEA, a recent visit to their marketplace

Love the concentrate! It's a great non-alcoholic substitute for St Germain. I bought a flat of it last year for a wedding punch, and after giving away half the leftovers I STILL have 4 bottles left. Didn't know it'd go so far! Here's the perfect punch: one bottle elderflower concentrate, one 2-liter bottle of orange/citrus club soda (unsweetened), one 1-liter bottle of blood orange Italian soda (World Market or Central Market), one small bag of frozen strawberries. Sherbet is optional, but every time I've made it that tends to be the coveted part -- peach or pineapple have been favorites.

If anyone tries a variation of this, I'd love to know.

Oct 23, 2013
nocomicsans in Chains
1

How to counteract the dip in my electric coil stove?

It might be a very late reply, but I have to tell you that your solution has been working perfectly for almost two years now. Foil it is! From time to time I replace the shim since it tends to flatten out. So cheap and so easy! Thanks for the rescue.

Oct 23, 2013
nocomicsans in Cookware

IKEA, a recent visit to their marketplace

I LOVE the ikea marketplace! There are two things I can't leave without on any visit:

(1) Orange and elderflower marmalade: if you've never liked orange marmalade, don't completely give up hope until you've tried this one. I've looked for excuses to eat this, but here are a few of my favorite uses: (a) on thumbprint cookies, (b) mixed with butter as a spread for fresh-baked rolls, (c) as a cake layer filling, (d) warmed atop vanilla ice cream, and (e) on a spoon.

(2) Grönsakskaka - potato and broccoli cakes: it might be difficult to pronounce, but they're so easy to devour! Once defrosted, you can shallow-fry them or just crisp them up on the stove. They are somewhat flaky, but they'll hold their own if you're delicate. The broccoli in these is neither overpowering nor stale. I find them addictive when eaten on their own, but I was especially surprised at how well they do in a Benedict. For a super-easy vegetarian brunch, just top them with a poached egg and some hollandaise. I like to add a little arugula. Or I've also done the same prep but with leftover red pepper coulis and thought it equally delicious (La Madeleine's tomato basil soupe would also be an excellent in-a-pinch base -- every kitchen should keep a jar of this on hand!)

Now I've worked up an appetite.

Oct 23, 2013
nocomicsans in Chains

How to counteract the dip in my electric coil stove?

I'm stuck in an apartment with a Whirlpool electric coil stove. They put in the nicest appliance they could budget for when they built these: a Whirlpool 30" RF114PXSB. Yes, it's black. Here's a picture of the paperweight: http://www.basicappliance.com/product...

I loathe these things. Each of the 8 apartments I've ever lived in had electric coils. (Except the last one with a MASSIVE kitchen and glass-top stove and expansive granite countertops and in-door ice maker and.... It had everything. I wept upon moving out. But I digress.) They all have the same problem -- they slope in the middle, so all the burners are higher on the outside corner than on the inside. Pancakes are a joke — they're all teardrop shaped. There is no such thing as shallow frying; it's either seared or swimming based on placement in the pan.

Moving isn't an option, it can't be replaced, it doesn't need levelling of the feet, and I'm not buying slanted cookware, even if it did exist. What can I do? I'm open for reasonable suggestions that won't burn the place down.

Dec 25, 2011
nocomicsans in Cookware

Food processor, kitchen aid, what do you really need?

Ditto on the "gotta be on the counter" to use it. If it's out of sight, I could forget I have it, or erroneously believe it's too much of a hassle.

My hubby just got me a 16-cup Cuisinart Elite food processor, but I haven't taken it out of the box yet. I can't figure out if I should swap it out for the 14 or 12-cup, or replace my 8-year old Anolon cookware instead. I know there's a lot I can do with it, but I just don't know if I'll use it more than once a month.

I have a Kitchen Aid pistachio stand mixer, and I use it for lots and lots of dough, batter, frostings, and whipping potatoes (tip: the KA-included whipper blade is trash. Get the scraper-edged BeaterBlade instead).

I've considered getting a pressure cooker -- I do many Indian dishes, and that's one indispensable tool in an Indian kitchen. I also don't plan meals before I get to the store or stove. I could switch from the 8-hour crockpot dal makhani to a 1 hour version. What do you make in yours?

You might want to look at the Kyocera ceramic santoku -- I got a pink one (it was the last in stock) at Williams Sonoma about 2 years ago and it's my everything knife. It's fantastic with any kind of vegetable (except tomatoes, where I use my 5-year-old cheapo-yet-flawless Chicago steak knives from Walmart), and it's easy with meats and even frozen chicken. It's surprisingly light and I've never had to sharpen it. If it does dull, save your box and send it to Kyocera for sharpening.

May 07, 2011
nocomicsans in Cookware

What is the difference between mineral steel and carbon steel?

I just went to Cost Plus on Sunday -- they were 50% off again! I bought the fry pan and the crepe pan.

I couldn't wait to use it! Last night I seasoned the pan with potato peels & oil, and when I wiped out the oil, the paper towel was very black. I cooked onions & potatoes first, and tried to scrape out the burnt-on crust before I cooked salmon. I was sure to run hot water over the pan and scrape on it before I sat down to eat, but I guess I didn't let it dry enough... I have rust today.

Jan 04, 2011
nocomicsans in Cookware

Best tea source in DFW?

My tea snob friends turned me on to Teavana in the Dallas Galleria (www.teavana.com). They have a plethora of wonderful teas that are very well organized by type, region and flavor. They can serve them there, as well, and they're always sampling something.

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Teavana
13350 Dallas Pkwy # 2615, Dallas, TX

Lunch spots in the midcities (HEB)?

OH!! You're also very close to one of my favorite sushi places of all time: Piranha. They're just a few miles down 157 (which becomes Collins in Arlington). They have a great bento box at lunch, and their specialty rolls are wonderful if you want to add a little extra. I do love their hawaiian white tuna. Neither their miso soup nor their salad are anything special, so don't be disappointed if you eat those first.

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Italianni's
1601 Precinct Line Rd, Hurst, TX

Piranha Killer Sushi
851 NE Green Oaks Blvd, Arlington, TX 76006

Lunch spots in the midcities (HEB)?

My husband works over there and he's always running out of options.

I must say, I love meeting him at Italianni's (www.italiannishurst.com), just north of 183 on Precinct Line. I crave the pan seared tilapia on a bed of giant couscous with fried spinach leaves. Lunch prices are reasonable, there's never much of a wait, and they have more than your typical pasta dishes.

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Italianni's
1601 Precinct Line Rd, Hurst, TX