Nalega's Profile
urgent soup question!
That's kind of my plan, but the first batch now already has water from deglazing the roasting pan and other seasonings... i guess one batch will be way strong, the other weak, and when I combine them it'll even out?
urgent soup question!
I's using a recipe to make 3 quarts or veggie stock, but i decided to double it, since it's good to have on hand, and i have a 7 quart pot.
Veggies are roasted and everythings in the pot, but silly me never took into accound the HUGE amount of space that the veggies take up. I can only fit 3 quarts of water, rather than 6 now.
What do I do? Can't let any veggies go to waste, and don't have another big pot.
Thanks!
Caramel Frosting?
I would use dulce de leche - completely submerge an unopened can of sweetened condensed milk in a large pot of water. simmer it for 3 hours, replacing water if necessary to keep it submerged. remove from water, let cool COMPLETELY. Pop open the can and use it was frosting, filling, or just eat it off a spoon!
Devi
A friend just made a reservation for us at Devi. I'm vegetarian, and curry-phobic. I never eat Indian, but really want to make the most of the experience.
What should I eat?
dulce de leche
Thanks! love the foil tip...
I did 3 hours on a low simmer and it was PERFECT. I did keep it on the counter to cool. I made ice cream with it, and can't wait to figure out more ways to use this one!
dulce de leche
I've got an upopened can of sweetened condensed milk simmering on the stove right now (will be making dule de leche ice cream tomorrow). So far so good, no bulging or anything. Now, when I take it out of the pot, do I let it cool at room temp? Put it in the fridge since I won't be using it till tomorrow? I was so worried about the cooking process that I hadn't figured out what to do when it's done! Thanks!
Vegetarian in Peru
I have 2 days in Lima, and 2 days in Cuzco. I'm a vegetarian. Anything I must eat? Anything I should avoid? Thanks!
Too much watermelon!
Mmmm... I actually had something similar to this in a restaurant, but never made it. Good idea!
Too much watermelon!
I love my DH - he called on the way home from work "I'm stopping at the supermarket, so you want any fruit". I said, "get some watermelon". I got home and there's a 15 pound watermelon waiting for me. HELP!
I'm already working on a batch of sorbet (1/8 of the watermelon). I force fed him a couple of slices, I ate some, and I made a bowl for myself to bring to work tomorrow (another 1/8 of the watermelon).
I have 3/4 of a huge watermelon to deal with, and it's just the 2 of us! What can I do with all the extra melon before it goes bad??
how much watermelon in a pound?
Making some watermelon sorbet that calls for 1 pounds 5 ounces of watermelon, but I don't have a scale - and idea how much to use in cups? Thanks!
the recipe:
http://www.foodnetwork.com/recipes/alton-brown/melon-sorbet-recipe/index.html
Food tour of LES area...
We barely scratched the surface, but ended up doing (and eating):
Russ and Daughters (blintz and chocolate)
Essex Street Market (cheese sandwich)
Pickle Guys (sour pickles)
Donut Plant (key lime glazed donut)
Dumpling House (boiled veggie dumplings)
Dipalos (ricotta and mozerella)
Pegu Club (gin/mint cocktail)
Thanks for your input!
Food tour of LES area...
Awesome - thanks! I just added russ and daughters to my list, and dipalos was already on it. Dumpling house might be perfect too.... this might end up taking more time than just the afternoon!
Food tour of LES area...
I've got a metrocard and about 4 hours to explore the lower east side, including chinatown and little italy. I'm looking for some shops to explore with great food, good selection and knowledgable shop owners: Dumplings, cheese, pickles (?), wine....
Where should I go?
savory chocolate recipes?
Does anyone know of a good cookbook for savory (non dessert) chocolate recipes?
What about a chef who specializes in savory chocolate dishes? Thanks!
Best Pasta in Manhattan?
I was thinking of felidia - what's the general word on the pasta there? been meaning to try it...
Best Pasta in Manhattan?
At what Manhattan restaurant can I get the "best", freshest, homemade style pasta?
Vegeterian Cooking Steak
THanks to everyone for the help - turns out making a perfect steak isn't so difficult. Though he was the one who tried to cut into it before it had rested, and I had to explain to him why he couldn't. He said "what do you know about steak anyway?". And I just smiled. I made a some carmelized onions on the side and some seasoned oven fries that came out crispy and perfect.
I can't say that I plan on making meat on a regular basis. Once or twice a year is more than enough. :)
Vegeterian Cooking Steak
i have a thermometer, and did not have any problem making a perfectly good steak without touching it.
Vegeterian Cooking Steak
ive done it for other meals. besides, in a restuarant we like to assume that a cook isnt sticking his or her bare fingers into your food, so the idea is that i can do the same
Vegeterian Cooking Steak
i cant puncture at all before resting? so i just base it on timing?
Vegeterian Cooking Steak
Wait, What's the difference...what is the "best" vs, what's a "good middle range" and what should I just never ever buy?
Vegeterian Cooking Steak
Wow, that's obnoxious. I like to cook, but have been a vegetarian for more than half my life and never had a chance to learn to cook meat. What's wrong with me wanting to expand my culinary horizons and to do something nice for my family on a special occasion? We are all here to learn something about food, and this is what I'm trying to learn today.
Vegeterian Cooking Steak
You all got me through the chicken cooking incident for my fiance's birthday. Now we've moved into a new apartment and he just got a nice bottle of red wine, so I'm considering being really really nice and making him a steak tongiht.
How do I shop for, prepare, and cook a steak that I dont have to touch except with tongs or a plastic bag? I have no idea where to begin! Thanks....
Leftover matzoh
I bring mine into the office. Everyone there who hasn't just eaten it for a week LOVES it!
What if you don't like the food?
ha, i figured i wouldnt say anything unless someone asked - it was tutta pasta - which i guess is a chain, but it was the hoboken location.
Asparagus virgin...
my 2 favorite was are grilled or roasted -
made roasted last night - some evoo and s&p, 425 for 15-20 minutes. then some lemon or parm cheese.
on the grill - soy sauce, garlic and a touch of sugar - marinated then grilled. ive turned on several people to asparagus with this one. people who swear that asparagus is disgusting :)
ive also sauteed or steamed them, and drizzeled on a lemon herb sauce.
Matzah Brie
i made mine with whole wheat matzah (im still not sure how thats even k for p, but it is). it was a bit too dry - i definetely prefer making it with egg, it seems a little smoother that way.
Matzah Brie
I was just thinking about making matzah brie, so was googleing it for fun. Turns out there are different ways to make it? Just came across one recipe that was more like "french toast", keeping the boards big. Some use milk, some don't. Some are more like an omelette, some are more like scrambled eggs.
How do you make yours??
Vegetarian/Vegan Definitions
agreed. theres a difference between a vegetarian and someone who just doesnt like meat. i have a friend who calls herself a vegetarian, because she likes to put definitions on things. fact is, she doesnt like meat, and eats it ones in a while. i dont look down on people who eat meat, but some people just like the so called trendiness of being "a vegetarian". It's none of my business what they want to call themselves, but it leads to people like me being completely misunderstood. I haven't knowingly eaten anything from a dead animal in over 15 years, and find it a little tedious to have to explain this decision.
Vegetarian/Vegan Definitions
"I am a vegetarian." When I say this, people often ask me either- "so you dont eat eggs"? or "do you eat fish"? So I elaborate - I am lacto-ovo, I eat eggs and dairy, but no meat fish or poulty, including when it's hidden in sauces or broths.
That usually covers it, but most people don't know that there is anchovy in worcestershire or in caesar salad. they dont think about the beef bones that have made the gravy. they dont think about the chicken stock in the broccoli soup. Even restaurants, if I ask, "is that made with anchovy?" they say no, then will occasionally follow that up with, there's anchovy paste in the sauce. As if that's any better.
I'm not a veg so that I can look down on everyone, or so that I can be special. I do my best to ask questions so that I can be informed and then make my decision. If I find out theres something hidden, I just won't eat it, even if it's in front of the host. That's my choice, and I have the right to make it. I don't pout or act rude about it, I just don't eat it. If I take a bit of a veggie in a dip, and then someone mentions there was bacon in it, I don't get angry at myself or the host, I just won't eat any more.
It's impossible to know every ingredient in every dish, even when someone tells you what's in it. It would be nice if everyone knew what it was to be veg, but they don't. This was my lifestyle choice, not theirs, so I'm the one who has to decide how to do it.
