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sam21479's Profile

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Your Favorite Carrot Recipe

Smoky sweet glazed carrots. So simple and delicious!
http://www.washingtonpost.com/pb/reci...

Jan 31, 2014
sam21479 in Home Cooking

Sicilian pizza (tomato pie)

Looking for a good sicilian pizza recipe if anybody has one. I loved it growing up but can't get it where I live now. I was hoping to recreate it at home.

Jan 23, 2012
sam21479 in Home Cooking

Pinterest contributors?

Who are some good people to follow on Pinterest? I am finding a lot of the recipes that post are candy-filled, chocolate covered, oreos, or something like that which is not what I am looking for. I am looking for more "chowhound" types that pin. Thanks!

Dec 02, 2011
sam21479 in Food Media & News

KitchenAid mixers - going overseas

I have been living in Germany for the past 1.5 years and use my 110V kitchenaid a few times a week with a transformer (350W). I have had no problems at all and have been using it for cookies, pizza, bread, etc.

Not that you asked, but for FYI, I use a 2000W transformer for my waffle iron and panini maker with no issues also.

Oct 28, 2011
sam21479 in Cookware

Onion goggles for babies?

I feel really dumb even asking this question, but I have a 4 month old who I like to keep in the kitchen with me when I cook. However she cries so much whenever I cook onions or shallots. The only thing I can think is that they are burning her eyes.

If not, do you know of any alternatives that might do the trick and are small enough for an infant?

Yes, I am laughing at the foolishness of this question myself :)

Apr 07, 2011
sam21479 in Cookware

What Food Trend are You So Sick Of?

This isn't truly about food, but I am sick of hearing about an "important restaurant" or "important chef." Yes, somebody may be influential, but I don't know if that quite merits the title of important.

Mar 08, 2011
sam21479 in General Topics

Dual voltage espresso/coffee maker

I just moved to Germany for the next couple of years and wanted to get a dual voltage automatic espresso/coffee maker so that it can be used in the US when we head back. However, I am finding it is quite diffcult to locate one. Does anybody know of a company (ideally the model) that will do this?

Jul 28, 2010
sam21479 in Cookware

What's your favorite brand of chocolate chips?

My favorite are actually the Nestle's mini-morsels. Nestle's chocolate isn't that great, but I love the size of the chips for cookies

Mar 12, 2010
sam21479 in General Topics

cocoa powder ideas?

I have about three pounds of unsweetened cocoa in my pantry. Can anybody suggest good recipes to use some of this up? Anything but brownies. Thanks in advance!

Mar 09, 2010
sam21479 in Home Cooking

Authentic Thai

Steve, I was just in DC for the weekend and got my usual at Thai Square Sunday night. Has it gone down in quality in the year I have been gone or did I just got an off meal? It didn't have the usual complexity of flavors that I am used to.

What's your best holiday nut recipe?

Does anybody have any ideas as to how to get the seasoning on the Union Square nuts to stick? The past few times I have made them, the seasoning promptly fell off the nuts to the bottom of the bowl.

Dec 09, 2009
sam21479 in Home Cooking

Source for Lady Fingers-Denver

I am newish to the area and need to find a source for lady fingers in the Denver area. I am not looking for the spongy, soft ones you can find in supermarkets but rather more traditional harder cookies. Thanks in advance!

Nov 18, 2009
sam21479 in Mountain States

Greek Gods yogurt: they ought to be ashamed!

Has Voskos changed in the past few weeks? I eat the vanilla honey, and this last batch I bought is not as thick as I remember it. It is VERY sweet compared to other greek yogurts. I accidentally spilled some on my desk and just wiped it up. Turns out it left a dry white film behind. Cornstarch is listed as the third ingredient, but I don't remember it being there before. After this last batch, I will not try it again, that is how awful it is. I think I like the Brown Cow Greek yogurt best.

Nov 18, 2009
sam21479 in General Topics

On site caterering? Boulder area

I am trying to put together our company summer picnic and was hoping to get recommendation on caterers in the Boulder area that will do grilling on site. I moved here recently and am not familiar with many of the businesses here. Thanks in advance!

Apr 14, 2009
sam21479 in Southwest

Cook's Illustrated chewy chocolate chip cookies

I recently moved to Denver and am having problems with the big chewy chocolate chip cookie recipe.I have made this numerous times on the East Coast with no problems, but now that I have moved here, my cookies puff in the oven, but as they cool, they flatten out very thin and have odd cracking in the tops.

We are at 5380’. I have tried adjusting the flour, sugar, soda, and refrigerating to see if any of those will work, but nothing has. These are my favorites and I am upset I cannot make them the way I used to. Do any of you have experience making these at high altitude and can provide an alternative recipe?

I am attaching pictures of the cookies if you want to see how they turn out. The ones on the sheet are just out of the oven, and the others are the room temp cookies.

Feb 26, 2009
sam21479 in Home Cooking

Anyone dined @ an Embassy?

I used to work for an embassy and agree with the other posters. You are certainly not there for the food. If you are at an embassy of an predominately Islamic country, good chance you aren't there for the alcohol either. However, if you have a chance to go to one, definitely do it. If nothing else, I find it fascinating to look at the decor of all the different places.

Jan 26, 2009
sam21479 in Not About Food

spanakopita recipe?

Does anybody have a good recipe for spanakopita? The large amount out on the web make it daunting to find an acceptable recipe.

Thanks!

Dec 22, 2008
sam21479 in Home Cooking

ISO recipe for liquor-soaked bundt cake

check this week's New York Times Food section. There was a recipe for a whiskey soaked chocolate bundt cake in it

Dec 06, 2008
sam21479 in Home Cooking

no knead bread storage until thursday

I just made two loaves of the no knead bread for Thanksgiving. They will not be cut until Thursday. Was is my best storage method? brown paper bag? freeze them until then?

Thanks and happy Thanksgiving!

Nov 25, 2008
sam21479 in Home Cooking

Recipe for English Muffin Bread?

I make this bread a lot and freeze it. Since there are only 2 of us, I usually slice it, double wrap it in plastic and foil and freeze. It makes it easier to take a couple pieces out at once.

Nov 12, 2008
sam21479 in Home Cooking

What can I do with a mound of apple peels?

Not something to eat, but I sometimes put the peels in a pot of water, add some cinnamon, and simmer on the stove, refilling water as needed for a nice scent in the air.

Oct 20, 2008
sam21479 in Home Cooking

Grits?

Del Merei Grille on the outskirts of Del Ray have fantastic garlic cheese grits. They are available in both the bar and restaurant.

Emeril Live and Green

Thanks! I am going to be on 23 July-a pizza episode. They taped everything at the big Whole Foods outside DC. Mine was taped in, I think, April. It was a lot of fun but more work than I imagined it would be. Between the cooking portion and the bio portion, it took up two FULL days for taping. I am just nervous as to how it turns out.

Jul 08, 2008
sam21479 in Food Media & News

Emeril Live and Green

Where did you find it? I am actually going to appear on the one of the episodes, so the producers were keeping me up to date with when it starts, etc. I am looking for more information on it though.

Jul 08, 2008
sam21479 in Food Media & News

Emeril Live and Green

Emeril Green should start airing somewhere around July 14 on Planet Green.

Jul 07, 2008
sam21479 in Food Media & News

Food you buy online [Moved from Home Cooking board]

We buy peanuts (and chocolate covered peanuts!) though Bertie County Peanuts in North Carolina. They are great!

Mar 28, 2008
sam21479 in General Topics

Ricotta Pie

I am looking to make a ricotta pie in the same style as Modern Bakery in Boston. I have attached 2 links for visual reference. I know it is a pasta frolla recipe they use for the crust, but my question would be about the best way to make it. Do you think they just make it in a springform pan and use a double recipe of the dough to cover it? Has anybody tried making this type of pie before and can give any hints? Thanks in advance!

http://www.modernpastry.com/item57237...
http://www.modernpastry.com/item52600...

Feb 06, 2008
sam21479 in Home Cooking

I hate my LC grill pan!

I have a small square grill pan from LC. I bought it at the WS outlet a few years ago also. I agree-I hate using it because it is such a pain to clean. I have a small scrubby brush I use to clean it. It works pretty well, but I still find little pieces of burned on food falling out next time I use it.

Jan 20, 2008
sam21479 in Cookware

Under 10 near Crystal City

It isn't gourmet ala Pizzeria Paradiso. It more upscale than your typical suburban pizza joint. It is NY style and Neopolitan style pies. NY Style is the best, in my opinion and most others here on Chowhound. They have your basic toppings, plus a couple more "exotic" choices. It is table service, but casual. We usually get our check at the table and pay it at the counter. Take-out available. Great beer list too.

Under 10 near Crystal City

Cafe Pizzaiolo is at the beginning of 23rd street (closest to Jeff Davis Hwy). I think you can get a 12" pie starting around 7 bucks. Great pizza-at the top of my list of pizza in the area.