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Is this a mortar and pestle?

It's rough.

about 12 hours ago
calmossimo in Cookware

Is this a mortar and pestle?

Yes, kaleokahu also mentioned the resemblance to a poi pounder. When I googled, I saw this pestle does have a similar profile but mine is smooth marble, not basalt as it looks like poi pounders are.

I'm still having trouble turning up results on google, though admittedly I'm not sure what search terms to use. I am so curious to know the history of this piece - the culture it's from, what it's used to pound/grind, etc. It is quite beautiful and looks very old in fantastic vintage condition, so either way I'm happy to display it on my counter and use it to smash things!

1 day ago
calmossimo in Cookware

What's for Dinner #351: the Wishing & Hoping Edition

I would likely freeze some for later, as LindaWhit said, maybe some in sliced form and some in cubes. I am not always very good at repurposing/transforming leftovers into new and exciting preparations. With leftover ham, I would probably make a couple of ham sandwiches (including a monte cristo), a ham and cheese quiche, some hash, and soup. If I were into salads, I'd chunk up pieces and add to a lunch salad for some extra protein and flavor. Oh and ham fried rice.

1 day ago
calmossimo in Home Cooking

What's for Dinner #351: the Wishing & Hoping Edition

I spent the evening prepping food for the future, so what I actually ate for dinner was a bowl of cereal and milk, with a side of Snyder's honey mustard and onion pretzels. It kinda hit the spot and was nice to not worry about having dinner on the table, since the bf was out at a work dinner.

But, I feel accomplished because I was able to prep the fillings for some empanadas I'm planning to make tomorrow - so far, beef/egg/olive/raisin, corn/cheese/caramelized onion, ham and cheese. I also have a pork shoulder roasting in the oven overnight so a chunk of that will probably be turned into a filling as well. I'll be up early to take the pork out of the oven and start on the empanada dough!

Is this a mortar and pestle?

Haha, I think it must be! I don't want the vessel with the pestle but the chalice from the palace!

1 day ago
calmossimo in Cookware

Is this a mortar and pestle?

It does fit but that center column makes it seem odd/awkward to use as I would a regular mortar and pestle. I just looked up a poi pounder and it does have a similar profile.

1 day ago
calmossimo in Cookware

Is this a mortar and pestle?

I bought it from a vintage shop - I think the proprietor found it at an estate sale or possibly another thrift store.

1 day ago
calmossimo in Cookware

Is this a mortar and pestle?

The wide end of the pestle can nestle into it at the top, but it is not a hole - more of a shallow divot in a solid column that rises from the center of the bowl. I'll attach another photo that will hopefully show that better.

1 day ago
calmossimo in Cookware

Is this a mortar and pestle?

I acquired this gargantuan vintage marble mortar and pestle type set, but it has this column in the middle of the bowl that I've never seen before and my preliminary searches on Google are not turning up anything. Is this actually a version of a mortar and pestle? Can anyone enlighten me on what this is and how it is used? Thanks in advance!

2 days ago
calmossimo in Cookware

chickpea salad

i love chickpea salads!

i take them in my regular rotation for weekday work lunches because they are both hearty and hardy :)

i use riffs on some of these:

http://orangette.blogspot.com/2007/01...
http://www.thekitchn.com/recipe-spicy...
http://food52.com/recipes/27537-a-war...

these recipes are flexible enough that i sub in whatever i have on hand and leave out ingredients and it always comes out tasty.

Feb 25, 2015
calmossimo in Home Cooking

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

Last night in a fit of cleaning out the fridge and pantry of sad looking vegetables, I made a vegetable and barley soup with onions, garlic, leeks, carrots, celery, potato - the last of my pearl barley, copious amounts of olive oil, and some Better than Bouillon soup base. Out of the 6 quart pot, I ate one bowl last night, so the leftovers are WFD tonight :) I'll have to stop by a bakery to pick up some crusty bread to go with. Whatever doesn't get eaten in the next several days will be stashed in the freezer for another cold spell.

What's for Dinner #349 - the Sub-Zero-For-Some Edition [Old]

That looks amazing! I can't wait until I can get my hands on a copy of the book.

Feb 17, 2015
calmossimo in Home Cooking
1

What's for Dinner #349 - the Sub-Zero-For-Some Edition [Old]

I'm also in Denver! This morning, I was about to complain about the cold, icy weather until I remembered my friends in the Northeast and I stopped myself just in time :)

Pineapple cake sounds delicious for breakfast.

What's for Dinner #349 - the Sub-Zero-For-Some Edition [Old]

Last night's dinner was leftover pork shoulder roast, shredded/chopped into small bits and heated with its juices, scooped over crispy polenta cakes with roasted zucchini and yellow squash. Tonight will probably be more leftover pork made into tacos, topped with some crumbled feta, chopped onions, and lots of cilantro.

Breadcrumb topping for mac & cheese

I was also going to suggest Martha's method, as it has yielded the best results for my tastes. Buttered torn bread has always crisped up quite nicely and been delicious when I've tried it as a topping... although upon a second read of your original post, this won't turn out with the "onion ring" style topping it sounds like you're seeking.

Feb 12, 2015
calmossimo in Home Cooking

What's for Dinner? #348 -- The Valentine's Day Edition [through Feb 15, 2015]

I braised a pork shoulder roast last night, smushing together some recipe ideas from here: http://chowhound.chow.com/topics/5826... and http://icuban.com/food/lechon_asado.html. It didn't finish until late, so I stuck it in the fridge for dinner tonight. I'll eat it with some white rice with braised kale and roasted zucchini and yellow squash on the side. Haagen Dazs ice cream for dessert :) And I'm already looking forward to leftovers!

Is there a one-dish meal that you can't live without?

Thanks for the link! This version looks yummy and I love highly adaptable "clean out the fridge" types of dishes. I frequently have a variety of veggies on the verge of going limp and often toss them into a regular soup, but this is great inspiration.

What's for Dinner? #347 - the Post-Groundhog & Pre-Valentine's Day Edition [Old: through February 9. 2015]

My partner has been out of town all week and I've been working late, so I've eaten cereal and milk for dinner for four days. (Cap'n Crunch Oops All Berries with 2% milk, if anyone was curious - a sugary indulgence and it hit the spot).

But tonight, I'm going to an early Lunar New Year celebration with a 10-course dinner, sponsored by a local Asian American magazine. The menu looks killer and I'm pretty stoked about ending my work week with this meal.

MENU
Peking Duck
Seafood with Tofu Soup
Shrimp with Walnut and Mayo Sauce
Sizzling Beef Steak with Black Pepper
Chinese Broccoli with Oyster Sauce
Deep Fried Crispy Quail
Scallops and Squid with XO Special Sauce
Rock Cod Fillet with Black Bean Sauce
Two Lobsters with Ginger & Green Onion
Oranges (symbolizing wealth/prosperity)

Is there a one-dish meal that you can't live without?

I had to google this. Looks delicious and pretty simple. I'll have to try making it soon!

Feb 06, 2015
calmossimo in Home Cooking

What's for Dinner - #345 - the Winter Doldrums Already? Edition [through January 28, 2015]

Thank you! Sounds easy enough for a Sunday afternoon :)

Jan 30, 2015
calmossimo in Home Cooking

What cooking gadgets changed your life?... Well at least your cooking?

I recently bought the Thermopop, which is a lower-end model from Thermoworks and costs $29 retail - right now $21.75 on the company website. Still more than I've paid in the past for a kitchen thermometer, but works just fine. Slower than the Thermapen (website says 5-6 seconds) but better for left-handers like me. I like it!

Jan 29, 2015
calmossimo in Cookware

What's for Dinner? #346 - The Deep Freeze Edition! [through Feb 3, 2015]

thanks... cooking every night can be difficult so i thought i'd make extras this week to ensure plenty of leftovers for another meal! and i always make enough to take lunch to work the next day too :)

What's for Dinner? #346 - The Deep Freeze Edition! [through Feb 3, 2015]

Tonight will be leftovers from yesterday - braised chicken thighs in white wine sauce with thyme and lemon, pearl barley risotto with toasted walnuts, bacon, and plenty of parmigiano reggiano, sauteed spinach with tons of garlic, and roasted turnips.

What's for Dinner - #345 - the Winter Doldrums Already? Edition [through January 28, 2015]

yum, i love oxtail stew! care to share the recipe?

Jan 27, 2015
calmossimo in Home Cooking
1

What's for Dinner - #345 - the Winter Doldrums Already? Edition [through January 28, 2015]

That looks and sounds amazing! I love split pea soup!

Jan 26, 2015
calmossimo in Home Cooking

What's for Dinner - #345 - the Winter Doldrums Already? Edition [through January 28, 2015]

I'm making a version of Ian Knauer's balsamic glazed ribs: http://www.epicurious.com/recipes/foo.... I have a couple pounds of pork country style ribs marinating in the fridge, so when I get home from work I'll pop them in the oven first thing. I have some roasted turnips and Swiss chard to go with. I'm not quite sure yet what to do with the Swiss chard, but when in doubt and with little time, I'll probably do a rough chop and saute with garlic and olive oil, with a squeeze of lemon juice before serving.

What's for Dinner - #345 - the Winter Doldrums Already? Edition [through January 28, 2015]

I am also in Denver and so excited for the warm weather the next several days! I've already planned warm weather work outfits in my head... I'm so tired of snow boots :)

Jan 25, 2015
calmossimo in Home Cooking

What are some of your favorite kitchen tricks that you'd be hesitant to admit to foodies?

I use Better than Bouillon very frequently. Once in a while I'll make a big batch of my own chicken stock, but I just don't have enough space in my tiny studio apartment freezer to fit tons of stuff. I use my freezer more to file away the leftover finished products (soups, chili, etc.), frozen veggies, Trader Joe's potstickers, and ice cream. The chicken stock doesn't get that kind of priority.

What's for Dinner - #345 - the Winter Doldrums Already? Edition [through January 28, 2015]

I'm on that same neverending quest - every night I'm peeking in the crisper drawer to see what needs using, then combining with as many freezer and pantry ingredients as possible to make quick weeknight dinners. It's a bit like being a contestant on Chopped, only with no chance at a $10,000 reward.

Good luck on the CO!

What's for Dinner - #345 - the Winter Doldrums Already? Edition [through January 28, 2015]

A pasta bake with elbow macaroni and the leftover mixture of ground bison, spinach, kale, and tomatoes. Using up some odds and ends from the cheese drawer, so some crumbled feta and shredded cheddar mixed in, then topped with lots of parm. And trying to use up the last of this bag of russet potatoes, so making a baked potato soup with crumbled bacon, cheddar, and chopped parsley to serve alongside for toppings.