a

aforkcalledspoon's Profile

Title Last Reply

bread bakers please: my grotesque "finger" loaves

oh the heavy center and collapsed top and sides sounds exactly like my problem! This is my first time baking in California, and had no issues in the frigid north where I used to live proofing my bread. I guess that is where I developed the habit of proofing in sunny corners.

Jul 01, 2009
aforkcalledspoon in Home Cooking

bread bakers please: my grotesque "finger" loaves

oh I see. I did purposely leave it in the sunny patch on the counter because I thought it would "help". I had no idea about the tension idea behind shaping the loaves, so with all these pointers, I will embark on a humbler task. thanks again

Jun 30, 2009
aforkcalledspoon in Home Cooking

bread bakers please: my grotesque "finger" loaves

Thank you all so much for all your insight. I think that I am probably guilty at all five levels of this process,a nd I will assiduously apply myself to correct them all as per your suggestions! May "finger" sandwiches no longer mar my appetite.

Jun 28, 2009
aforkcalledspoon in Home Cooking

How come we don't salt japanese/korean rice? or do you?

I guess that is what puzzles me. I agree that I don't miss it in the asian context, but can't eat the others without it, and I just don't relaly understand why that is! Is it because the short grain rice is sweeter?

Jun 27, 2009
aforkcalledspoon in Home Cooking

bread bakers please: my grotesque "finger" loaves

Wow, seriously, I knew I was a bad baker, but I did not know that I could be doing so MANY things wrong!!! oh dear. I thought it would be kind of simple like not enough kneading = ugly bread.

Well, the latest loaf was the green onion yogurt bread from Baking Bites (i think). 3 cups of bread flour, 1/2 cup of yogurt, 1 1/4 water, yeast, 1 tsp of sugar, 2 tsp of salt, 1/2 cup of green onion. first rise = 1.5 hours second rise = 40 minutes (I think I let it go for an hour and a half though, does that matter?) I shaped into a log, as stated, made three slashes after the second rise. It looks as it should going into the oven, kind of, but spread out in the oven.

Seriously, I feel defeated by the sheer number of possible failures that I committed.

Jun 27, 2009
aforkcalledspoon in Home Cooking

bread bakers please: my grotesque "finger" loaves

This is a plea for help. All the loaves of bread I make (non non-knead variety) inevitably deflate and end up as flat, ovoid blobs instead of trim, tall, oblong loaves. Does this mean anything? Like am I not kneading enough, or too much flour, or.... please correct my ways. The taste is usually fine, maybe a little dense? But I don't know if that is the recipe, or just my bad skills. Please save me from a lifetime of "finger" sandwiches because quite literally, once sliced, the bread resembles fingers. NOT ATTRACTIVE!!!!

Jun 27, 2009
aforkcalledspoon in Home Cooking

Should Some Restaurants Be Child-Free?

amen! Yes, so very very true. "sigh/moan-worthy" food can't compete with the "sigh/GROAN-worthy" antics of my kids (whom I adore, obviously, but damnit, I don't want to share my duck confit with my four year who has the appetite of a quarterback, and the pain in the butt two year old is allergic to everything with flavor! :)

Jun 26, 2009
aforkcalledspoon in Not About Food

Should Some Restaurants Be Child-Free?

Haha. Your au pair sounds like she was worth the money! I am all about kids, and I do think a lot can behave well, but I have to agree that all kids have their moments, and as a mother, that is simply a risk I am not willing to take. Yes, I know that some parents have perfect children, but being around them my whole life, I am just aware of the potential for disturbance. Perhaps it is cultural to put other people's needs before our own children's, but I figure I can give them great culinary experiences in other ways until they are fully grown. I guess I could be called a bad mother for a) not having perfectly behaved children and b) not exposing them to great dining opportunities. Oh well. Better that than indigestion from having my four year old burp loudly at the table and laugh VERY loudly, inciting my two year old to mimic her in full force (the burps and the laughs).

Jun 26, 2009
aforkcalledspoon in Not About Food

How come we don't salt japanese/korean rice? or do you?

that's a great idea about the soy sauce. Everyone says to season every step of the way, and that would season rice straight off. I am far too lazy to wean myself off my electric rice cooker. I did try to add salt once to the rice cooker and my grandmother smacked my hand like it was some kind of heresy, so curious as to other people's habits. I just don't know any asian people who salt their short grain rice.

Jun 26, 2009
aforkcalledspoon in Home Cooking

How come we don't salt japanese/korean rice? or do you?

hmmm but basmati rice is usually eaten with curries, which are salty, no?

Jun 26, 2009
aforkcalledspoon in Home Cooking

Should Some Restaurants Be Child-Free?

I do agree about the age difference and the different expectations. Definitely, a 12 year old's misbehavior warrants punishing. However, it doesn't really alter the damage already done. Coming from a huge family, I have seen how misbehaving becomes sort of "infectious", if you will, and I come from a family where table manners start in the high chair. The older kids start chiming in, egging on, etc. and while they are always immediately removed and chastised, the other diners are already irritated. Of course there are always exceptions to the rule. May I live to raise some myself!

Jun 26, 2009
aforkcalledspoon in Not About Food

Should Some Restaurants Be Child-Free?

I think that's a great point about it being selfish on the part of parents to put the children in situations that can make for misery for all. My two year old warranted a few glares and stares at a PHO restaurant last night, and I was still mortified! I hauled his ass outside and waited it out, but swooping by fine white linen and silverware instead of bottles of rooster sauce would be the end of me.

Jun 26, 2009
aforkcalledspoon in Not About Food

How come we don't salt japanese/korean rice? or do you?

I was wondering why you never read instructions to add a pinch of salt to short grain rice when cooking, and wanted to know if it is because it is generally cooked in the rice cooker, or because of the flavor? I know it doesn't really matter..... right? Looking to be educated... yet again!

Jun 26, 2009
aforkcalledspoon in Home Cooking
1

Help - green onion overload

I make a yogurt green onion yeast bread that is fantastic! I got the recipe from Baking Bites, I think. It uses a lot of green onion.

Jun 25, 2009
aforkcalledspoon in Home Cooking

whole wheat pastry flour - offensively grainy or just pleasantly toothsome?

wow, great tips. I will definitely sift today, and thank you for letting me know about resting time. I did try to make soup dumplings with them yesterday, the batter seemed way too dry, added way too much water, and ended up wtih sodden lumps. Mind you, that could just be my cooking. sigh. My learning curve is so embarrassingly shallow.

Jun 25, 2009
aforkcalledspoon in Home Cooking

whole wheat pastry flour - offensively grainy or just pleasantly toothsome?

I used 100%. I didn't realise until afterwards that the bag said whole grain. The disconcerted looks on the kids' faces tipped me off. Yes, I think that blending is key.

Jun 25, 2009
aforkcalledspoon in Home Cooking

has chowhound thought of blog awards?

I love Use Real Butter because, well, we should all use real butter, she is an amazing photographer (but a lot of the nature shots bore me to bits), and she is so forthright. You see how food is her life, and how life translates into her food (cancer recovery, etc.) It's so fresh, in every sense of the word (ie. some strong language for sensitive folk)

Jun 24, 2009
aforkcalledspoon in Food Media & News

You may laugh at me, but please stop long enough to answer my question

brilliant! If i ever own a grill, you can bet that my tong ends will always be sticking out of it.

Jun 24, 2009
aforkcalledspoon in General Topics

You may laugh at me, but please stop long enough to answer my question

HAHA oh god, that is such a funny scenario, like a house elf hovering and swooping in to ensure safety. I only took a food safety course, which my husband took as well. I got an "A" and he got a "C". Enough said!!

Jun 24, 2009
aforkcalledspoon in General Topics

Next FN Star - Episode 3 - since no one's started one yet... [spoilers]

haha well you would have done it with good sense and finesse, as far as I can tell from your posts!

Jun 24, 2009
aforkcalledspoon in Food Media & News

Next FN Star - Episode 3 - since no one's started one yet... [spoilers]

I guess it's all relative. Being traditionally raised to be classically submissive by asian parents, I fear all confrontation like the saddest coward of all. I consider it rude in a working relationship, but with friends, I can see it. Just a little harsh, and I thought it ironic, that's all.

Jun 24, 2009
aforkcalledspoon in Food Media & News

New at Little Italy's Farmers Market

Please respect the fact that for some of us, we don't relativize against cocktails, or any other such "luxuries". A $20 chicken is 40% of a weekly food budget of a family of four on no income, trying to make the savings last. I love the idea of supporting the local farmers, as I said, and I will what I can where I can, but the fact that I cannot at this point does not make me a cog in the corporate mass-production evil conspiracy.

Jun 24, 2009
aforkcalledspoon in San Diego

You may laugh at me, but please stop long enough to answer my question

Well thanks for all the replies, and for keeping the snickers to a minimum (or at least behind hand :) I had a severe bout of food poisoning that caused me to vomit until the capillaries all over my face burst and I looked like something out of a horror movie. But I guess I feel like the spoon isn't REALLY cooking the whole time the meat is. The meat is in contact with the bottom of the pan, while the spoon just scratches at it with its tip and floats around willy nilly, in and out of the pot, resting beside the stove... etc. Well I am glad that I am not the only one that has an arsenal of spoons. I just wondered if I was as ludicrous as others tell me I am!

Jun 23, 2009
aforkcalledspoon in General Topics

Dinner suggestions for a difficult houseguest

A wilted spinach salad with warm bacon vinaigrette? A salad, without being aggressively "vegetable" to some? Served with a roasted chicken and whole wheat crostini with olive oil instead of butter?

Jun 23, 2009
aforkcalledspoon in Home Cooking

You may laugh at me, but please stop long enough to answer my question

Ok, I am the general object of mockery for my husband and friends because cross contamination haunts me. When you start cooking a dish with raw chicken or ground beef or whatever, are you supposed to switch to a clean spoon once the meat is cooked? I don't seem to notice that on any cooking shows. Is there a risk for cross contamination if you don't? Help appreciated, and if it turns out I am rightly the butt of all jokes, then so be it! :)

Jun 23, 2009
aforkcalledspoon in General Topics

Next FN Star - Episode 3 - since no one's started one yet... [spoilers]

Two observations:
Debbie is a korean Ina Garten! Down to the crinkly eye smiling!

Bobby Flay was mighty annoyed with that guy's unchivalrous behavior, but I think he is pretty rude to his assistants on Throwdown. I am sure that is part of their relationship, but he is a little harsh, methinks!

Jun 23, 2009
aforkcalledspoon in Food Media & News

whole wheat pastry flour - offensively grainy or just pleasantly toothsome?

oh dear. Thank you both for confirming my worst fears. I can't even return it because I dove into it to make waffles with the kids. They didn't like the waffles, but I figured it was because they were made with rice milk (for the allergy-addled son). sigh. So muffins are ok? How about dredging with it?

Jun 22, 2009
aforkcalledspoon in Home Cooking

whole wheat pastry flour - offensively grainy or just pleasantly toothsome?

I accidentally bought a bag of whole wheat pastry flour to make a cake. Will my whole grain hating husband instantly feel the telltale "grit" or will it be ok? What do most people use it for? Is it perfectly interchangeable with the regular stuff? Does it alter flavor, or do people choose it for the health benefits?

Jun 22, 2009
aforkcalledspoon in Home Cooking

The documentary, "Food, Inc." Seen it?

Fair enough! I do believe, make that, KNOW that certain organic fruits and vegetables taste infinitely superior. But the coward in me doesn't want to watch miscellaneous animal bits being recycled or animals treated savagely. Shame on me! :)

Jun 22, 2009
aforkcalledspoon in Food Media & News

Would you serve a seriously ugly cake to guests?

haha that is so funny. I can hear my father in law using those words to describe me! :)

Jun 21, 2009
aforkcalledspoon in Not About Food