HillJ's Profile
Fabio Viviani
David Rocco has a wine spaghetti recipe on his site that I adore. Loving red wine is key to enjoying the dish! No maybe about it.
http://www.davidrocco.com/recipes/pastas/drunken_spaghetti.asp
Seriously, what does Highland Kitchen put in their pancakes? [moved from Boston]
I love puzzles like this, Weiszguy! My quest for the ideal pancake, light and lovely, continues. It could be something as simple as the sugars used, the amt. of sugars, if the sugar is caramelized..or a dash of spice just heavy enough to impart that special something. Buttermilk, not whole milk is the HK way.
And, experimenting is about the only way I know of to discover that certain something HK has.
Seriously, what does Highland Kitchen put in their pancakes? [moved from Boston]
http://chowhound.chow.com/topics/635555
egg whites discussed on this thread plus recipe from Epi.
What can I do with my zaatar?
http://www.food52.com/recipes/5032_shish_taouk_with_toum_garlic_sauce
We made this for Sunday dinner and loved it. Good use of zaatar.
Ree Drummond, aka The Pioneer Woman, gets her own show
the about face by the NY writer surprised me.
It's an election year - in my perfect world CH would have a new voice too
The very definition of community has multiple intrepretations and even a "long time poster" like me still does not understand which definition applies to the Chowhound community. Asking for input doesn't mean the company will use that input. Sticky points abound on CH outlining guidelines for using the site but aren't enforced every time or with full disclosure as to what constitutes deletion and what remains. Volunteers hounds contributing to Moderation are often anonymous in that role and not required to explain decisions to an entire community of readers. Some CH's could care less about how the site works, just that it does. Some members take the backroom of the entire site very seriously and in some cases wish to volunteer help.
At the end of the day, CHOW is a company looking to make a profit. The CH community is part of that business model. If you read the list of employees and their titles at the bottom of this siteview you'll see who's working here, who's in charge, who's part of the team. You'll see the operation life. Whether we like it or not, we have to accept that it's not a "perfect world" but voicing our opinions is exactly what we all do every time we log on.
IF the day comes that CH no longer provides this member with the enjoyment she currently receives, she leaves quietly. No OP announcing departure, no fuss...I'll excuse myself from the table and seek another place to share the meal.
People Reading Me and People I'm Reading
C1, isn't that now accomplished by hitting the Follow + button/function at the top of a CH's profile page?
Where to buy quality Vanilla Beans in bulk?
http://www.indrivanilla.com
Another viable option that sells by the bean...for far less than the OP was willing to pay.
Where to buy quality Vanilla Beans in bulk?
I also love this seller, flavorjam. And, based on the unnecessary price of $5-8/each, the OP can buy 1/4 lb of quality bean for the price of just two beans in NY.
BTW, vanilla beans keep forever if you treat them right!
http://www.theposter.com/vanilla2.html
What mistake do you always make when you're cooking in a rush?
I don't use the microwave much. And when I do mostly for quick heating anyway but I have been known to leave a bowl of something in there for days without realizing I never turned the thing on and didn't use the bowl of "x"....until the next time I go to use it....
replicating Taim's (NYC) red pepper falafel
Don't you find that the recipe for falafel is super flexible. Don't care for the green bits, exclude them. Amp up the red pepper. It's a pretty forgiving recipe. I'd make a small batch and experiment with the flavors you're looking to achieve. That is how the TAIM's recipe found its way-experimentation.
eta: flashp, did you read the TAIM site? Or any TAIM reviews because I number of fans of TAIM falafel have shared the spices and dips served with the red pepper version. Might be your answer there.
replicating Taim's (NYC) red pepper falafel
http://www.manifestvegan.com/2010/11/roasted-red-pepper-garlic-falafel/
flashp, I follow this recipe.
What can I do with my zaatar?
Roll goat cheese in it. Add it to Greek yogurt as dip or as a marinade for chicken or pork and grill. Add it to butter and spread it on good bread and broil. Stir it into plain hummus. Add it to a falafel mix. Goes well with sliced cucumbers, baked potatoes and grilled onions.
Ree Drummond, aka The Pioneer Woman, gets her own show
Hardly a yawn for the people who have been watching and working with PW since 2006. One of the oddest about faces from a New Yorker writer and still a surprising number of fans tune in and contribute daily comments to the blog. Yawn you say? Considering the revenue, funny that.
Ree Drummond, aka The Pioneer Woman, gets her own show
http://www.newyorker.com/online/blogs/culture/2012/02/the-pioneer-woman-gets-lost-on-the-range.html
The New Yorker shares second thoughts.
It's an election year - in my perfect world CH would have a new voice too
Best of luck with the f/t job at CHOW, Dave MP!
Thin chewy oatmeal-based bar?
pine time, if you have a food processor the entire dough whirls up in two seconds. I like the nuts and oats on the smooth side anyway.
Thin chewy oatmeal-based bar?
http://www.pattycake.ca/recipes/tahinioatcookies
With this super simple, 5 ingredient cookie you can omit or half the cinnamon and place the entire batch of dough in a 8x8 pan as opposed to indiv. cookies and slice into bars once cool. Super chewy, tahini provides the moisture along with nuts for health and again its's super simple. I make batches for myself all the time. Enjoy!
It's an election year - in my perfect world CH would have a new voice too
i have been a cheerleader for such as the the recent redesign that makes navigating between Chow and Chowhound easy.
~~~~~~~~~~~~~~`
As a user of that redesign-love it!
It's an election year - in my perfect world CH would have a new voice too
Great example of a suggestion for the suggestion box, rw. You only helped further the notion whether you believe in it or not. What I know is that I can't do anything about your frustrations, concerns or suggestions because I don't work @ CHOW. Reading member contributions be it recipe, review or site experience is good for any company to look at. Since we sit behind a keyboard trying to understand what makes the company "tic" without truly knowing the decision process, I have a hard time following some (not all) of your assumptions but I do respect that you care and pay attention to every CHANGE that takes place. This is not the first time that a member of the CHOW team has joined a thread to say that "things are in the works" and chowhounds have doubted the sincerity. But I see no benefit in suggesting our input counts for nothing when the site is filled with examples of member ideas put in action.
What else can I use tahini for?
Use half tahini, half graham cracker crumbs, no butter equals a lovely cheesecake crust or tart shell.
Carrot Cake that Wows... does anybody know this recipe???
no such luck but thanks for the suggestion.
Dessert That Brings out Best in Chocolate?
http://foodwishes.blogspot.com/2012/02/tiramisu-chocolate-mouse-pickem-up-and.html
THIS!
It's an election year - in my perfect world CH would have a new voice too
That's what makes the Site Talk board so consistently interesting. It's all about how WE see it, isn't it.
Talk about the talk is as old as the site itself. Putting a board together would be an interesting excercise....but a suggestion box has been the very definition of Site Talk since inception, no.
However the future unfolds for CH's having a voice on site developments...it's always interesting to read the feedback.
It's an election year - in my perfect world CH would have a new voice too
Would this perfect world include knowing who those voices are or would they be part of the collective anonymous? Frankly, adding a CH suggestion box or member survey tool to every registered members profile that could be "sent in" to the folks listening on the other end of this site would be my preference but good on you for asking the question, meatn3.
red jelly in jelly donuts
If I make the dough the night before, I'll leave it in the cold oven to rise not the frig.
red jelly in jelly donuts
What do you think of an actual raspberry poached in liquer and some of the 'jelly' business inserted into each one? Flavor wise sounds lovely but remember that you want the jelly to be jell'd..not thin or watery. Donut filling has to have body. Warm donuts will "melt" your filling. So, flavor the jam but don't dilute it and fill when donuts are slightly warm, closer to room temp if you do use liquer.
ALDI and Fage Yogurt
Much to my surprise the 17.6 oz size was marked down today from $3.49 a week ago to $1.49 and the indiv. cups were all gone at .55/each. At these prices, Aldi's is the lowest around for Fage.
red jelly in jelly donuts
Yes I do. Make the donuts as directed, warm them in a low oven, fill them and serve room temp. Delish!
Here's the recipe:
Jelly-Filled Donuts
Canola oil for deep frying
Yeast donut dough (below)
2/3 cup jam
½ cup sugar
Yeast Donut Dough:
¾ cup whole milk
3 tbsp unsalted butter
3 ¼ cups all-purpose flour
1/3 cup sugar
½ tsp salt
1 package quick-rise yeast
2 large eggs
½ teaspoon vanilla extract
Heat milk and butter over medium heat until butter is melted and temperature is 125 degrees. Stir.
In the bowl of a stand mixer fitted with paddle attachment, mix together 2 ½ cups flour, sugar, salt, and yeast. Pour in milk and butter; mix on medium speed until well incorporated. Add eggs and vanilla and beat about 2 minutes, until full incorporated. Add remaining ¾ cup flour and mix about 1 minute longer.
Dough will be sticky, but place in new bowl, cover with a clean dish towel, and let rise in warm place for about 1 ¼ hours or until well risen. Use dough right away.
Jelly-Filled donuts:
Flour a decent-sized working surface, and roll dough out until about ½ inch thick.
Use a drinking glass about 3 inches wide to cut out rounds of dough. Place cut-outs onto oiled baking sheet. Cover donuts with clean dish towel and let rise in warm place for about 45 minutes.
Fill a large and deep cast-iron pot (such as Le Creuset) with 2 inches of canola oil. Heat on high until oil reaches 360 degrees on a candy thermometer. Keep and eye on it and adjust heat as necessary to keep it at 360.
Carefully place 3 donuts at a time in the oil, and let fry for about 2 minutes or until the bottom side gets golden. Flip over (a fork works well to do this), and let cook another minute or so, until both sides are golden brown.
Remove from oil and place on paper towel lined baking sheet. Repeat with remaining donuts.
While donuts are still warm, but cool enough to touch, roll in sugar to coat well.
Take a sharp knife, and cut a small slit into the donut. Using a ziplock or pastry bag with a metal tip, pipe in about 2 teaspoons of jam into the middle.
Makes 15 donuts.
red jelly in jelly donuts
If you would like my recipe for jelly donuts, I'd be happy to share them, gingers.
When I make jelly donuts for my son's friends I fry a batch, let cool and then fill. You could fry ahead and fill right before serving. They are airy and light. The guys love them. You just say the word :)
