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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?

Nov 15, 2008
Nalega in Home Cooking

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!

Nov 15, 2008
Nalega in Home Cooking

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!

Sep 08, 2008
Nalega in Home Cooking

Stealing Bar Glasses

I have beautiful drinking glasses that i registered for for my wedding last year. They are still neatly packed away, as I can't bear to get rid of the 20 or so glasses I currently use - all stolen from bars! That collection is way more sentimental, each with a blurry story of an awesome night out back in my days of being single....

Sep 08, 2008
Nalega in Features

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?

Aug 14, 2008
Nalega in Manhattan

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!

Aug 09, 2008
Nalega in Home Cooking

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!

Aug 08, 2008
Nalega in Home Cooking

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!

Jul 16, 2008
Nalega in Latin America & Caribbean

Too much watermelon!

Mmmm... I actually had something similar to this in a restaurant, but never made it. Good idea!

Jul 14, 2008
Nalega in Home Cooking

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??

Jul 14, 2008
Nalega in Home Cooking

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/al...

Jul 14, 2008
Nalega in Home Cooking

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!

Jun 20, 2008
Nalega in Manhattan

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!

Jun 19, 2008
Nalega in Manhattan

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?

Jun 19, 2008
Nalega in Manhattan

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!

Jan 17, 2008
Nalega in Home Cooking

Best Pasta in Manhattan?

I was thinking of felidia - what's the general word on the pasta there? been meaning to try it...

Apr 24, 2007
Nalega in Manhattan

Best Pasta in Manhattan?

At what Manhattan restaurant can I get the "best", freshest, homemade style pasta?

Apr 24, 2007
Nalega in Manhattan

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. :)

Apr 22, 2007
Nalega in Home Cooking

Vegeterian Cooking Steak

i have a thermometer, and did not have any problem making a perfectly good steak without touching it.

Apr 20, 2007
Nalega in Home Cooking

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

Apr 18, 2007
Nalega in Home Cooking

Vegeterian Cooking Steak

i cant puncture at all before resting? so i just base it on timing?

Apr 18, 2007
Nalega in Home Cooking

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?

Apr 18, 2007
Nalega in Home Cooking

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.

Apr 18, 2007
Nalega in Home Cooking

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....

Apr 18, 2007
Nalega in Home Cooking

Leftover matzoh

I bring mine into the office. Everyone there who hasn't just eaten it for a week LOVES it!

Apr 10, 2007
Nalega in Home Cooking

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.

Apr 08, 2007
Nalega in Not About Food

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.

Apr 08, 2007
Nalega in Home Cooking

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.

Apr 08, 2007
Nalega in Home Cooking

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??

Apr 07, 2007
Nalega in Home Cooking

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.

Apr 05, 2007
Nalega in Not About Food