Psst... We're working on the next generation of Chowhound! View >

Shrinkrap's Profile

Title Last Reply

How do you buy corn?

Nice "heft" for the size.Feel around the cob, then toward the tip. A full tip means not too much worm damage. NO worm damage means they have been sprayed. I never peel the leaves. because I wouldn't but it likd that. Worse that could happen for me and the vendor? I'm out 50 cents a cobb and I don't come back.

about 23 hours ago
Shrinkrap in Home Cooking

You Can Eat Carbs

har-har!

Aug 19, 2015
Shrinkrap in Food Media & News

You Can Eat Carbs

"..like other edible foods.." Are there inedible foods?

Aug 18, 2015
Shrinkrap in Food Media & News

Next Food Network Star - latest and greatest?

Yes; Backround noise. Never have to rewind, no racing to Linda Witt's recap, never worried I might have missed something. If I get home, I'm in my kitchen and cant stand "Triple D"? I try the cooking channel; What if I am reminded of "The best thing I ever ate or cooked"? Maybe I will feel more like cooking at 7 PM, after a day of hard thinking and decision making, and a trip to the gym; If all else fails, or even before that, for me, Eddie would be perfect! Oh! And what if there was more! Be still my heart!

Aug 18, 2015
Shrinkrap in Food Media & News

Lunch spot near Casa Mila?

Following with interest! We are in the the same situation, although starting in California.

Aug 13, 2015
Shrinkrap in Spain/Portugal

New Summer Food Experiment

I made it into gazpacho!

I didn't use this method; didn't cook it at all, but credit goes to....

http://www.foodonthefood.com/food_on_... and

http://www.seriouseats.com/recipes/20...

I pulled out the bread (I hadn't used much), blended the rest and added the bread back in until the right consistency, then served with toppings of avocado crema, croutons, chopped cucumber, red onion, grapes, roasted red pepper (piquillo from the garden!), a drizzle of olive oil and of vinegar.

Aug 08, 2015
Shrinkrap in Home Cooking
1

Serious Eats re-design

I wonder if folks who were willing to write "free content" are just through. I'd been posting since compuserve and I just don't seem inclned to make the effort anymore.

Just a generation or so ago....

http://www.geekwire.com/2015/the-less...

Aug 04, 2015
Shrinkrap in Food Media & News

Need help- chicken breasts

Dupe

Aug 01, 2015
Shrinkrap in Home Cooking

Need help- chicken breasts

Full boneless chicken breasts with skin are VERY hard to find around here. I sometimes end up buying a whole chicken, then using the rest for something else. A more expensive and time consuming effort than boneless skinless.

I Go with the sous vide on the weekend when I can, then finish on the week day. Husband likes his well done. When I carry on about it he says they can never be too done.

Sous vide on serious eats

http://www.seriouseats.com/2015/07/th...

Here is a pounding and brining piece.

http://www.seriouseats.com/2012/06/ho...

And a pan roasted one, with a pan sauce....with gelatin!

http://www.seriouseats.com/2015/04/th...

Another option is a "dry brine". Kenji on serious eats, albeit with turkey.

http://www.seriouseats.com/2012/11/th...

Aug 01, 2015
Shrinkrap in Home Cooking

Cookbooks vs. Online recipes . Which do you prefer ?

I am torn, and have high hopes for Eat Your Books.

I try to control myself, but sometimes buy books to support authors and publishers.

Epicurious was a Godsend when I needed to purge Gourmet magazines, (but I sometimes regret it . Any updates on epi-clipper? ), as is Pepperplate for stuff online.

I would add Food 52, New York Times and Saveur, and a few choice bloggers to online sources.

Next Food Network Star - latest and greatest?

Maybe he's destined for PBS.

Jul 27, 2015
Shrinkrap in Food Media & News

Smoked Tomatoes?

With the Cameron stove top smoker.

Jul 25, 2015
Shrinkrap in General Topics

What's the best thing to make with a sous vide machine?

I keep thinking this could save my marriage. I HATE boneless skinless chicken breast and the hubs likes them WELL DONE! I have had a sous vide supreme for several months, but somehow still need inspiration. Jerk paste might just do the trick. (Maybe because our families are both from the Caribbean).

He is in Florida right now and knew I would tease him about his choice of "fried lobster" at Todd English.

Jul 25, 2015
Shrinkrap in Home Cooking

Vegetable gardens 2015

My carefully tended raised beds betrayed me for the much more impressive redwoods growing nearby. Uncontrollable indeed!

Jul 21, 2015
Shrinkrap in Gardening

Vegetable gardens 2015

I lose them to an unexpected freeze sometimes, but you won't. And sometimes when I think I've lost them, they come back! But it helps to have some that mature fairly quickly.

Someone in NC, Piedmont area..

http://www.backwoodshome.com/articles...

Here is something about Fall/Winter gardening in So Cal from UC.

http://celosangeles.ucanr.edu/files/1...

Jul 21, 2015
Shrinkrap in Gardening
1

Vegetable gardens 2015

Here in NorCal, when I grow potatoes, I am growing fingerlings, because otherwise it doesn't seem worth it. I have treated them like I do onions, shallot, garlic, meaning a cool season crop, but "seed" can be harder to get in the fall.

Groworganic has them.
http://www.groworganic.com/seeds/seed...

Jul 21, 2015
Shrinkrap in Gardening

Vegetable gardens 2015

Maybe exposed to sunlight. No; that's when the skin is green.

Jul 20, 2015
Shrinkrap in Gardening

Just got braces and EVERYTHING hurts, need ideas for softer foods...

I just got "power chains" today and I'm heading to the Western Med on a cruise in 42 days!

Jul 20, 2015
Shrinkrap in General Topics

Vegetable gardens 2015

Probably too late, but I think the idea of "new potatoes" has something to do with the fact that they are uncured. I like the tiny ones steamed with good butter and finishing salt.

Jul 20, 2015
Shrinkrap in Gardening

Smoked Tomatoes?

Second or third year with Principe Borghese; is this really my first year smoking them? Pictures to follow.

Jul 16, 2015
Shrinkrap in General Topics

Fresh Blenheim Apricots from Wind Swept Farms in Hollister

I would love that pan, but mostly in the summer.

I like to use that small batch jam recipe from cooks illustrated when I get Blenheims.

http://www.cooksillustrated.com/recip...

Or

http://articles.latimes.com/2010/aug/...

Jul 07, 2015
Shrinkrap in California

Vegetable gardens 2015

I don't have a 4 runner,I have a two door!(smile). I have thought about it many times, and I garden SOME year round, but for me, that looks like too much work! How much would one weigh?

Jul 06, 2015
Shrinkrap in Gardening

Vegetable gardens 2015

The only thing I know that comes close are those made from concrete reinforcing wire, and that is not going to happen!....And you can't fold them flat.

http://www.motherearthnews.com/organi...

Jul 06, 2015
Shrinkrap in Gardening

Vegetable gardens 2015

Your garden and plants look nice! I have some Texas cages too, both the large and the small. They last and last, and fold up for storage.

Jul 06, 2015
Shrinkrap in Gardening

Luce Report [San Francisco]

We also did Elite Cafe (I had shrimp and grits; good, but not as good as Pican in Oakland)), Wayfare Inn, and son was very disappointed that Poutine was no longer on the menu, Boulevard, which has made a brilliant comeback for me, at least in terms of the pork chop, Auntie April's (chicken and waffles, of course)and Zuni, where I had my usual oysters and a burger.

Luce Report [San Francisco]

Staying at the Intercontinental a few days,not the first time, and trying to get excited about brunch. Sort of funny to read "a french lady named Dominique Crenn" just seven years later.

Vegetable gardens 2015

I feel your pain.

Where I live in NCal, we can only use irrigation on Tuesdays and Thursdays between 8PM and 8 AM. We can use a ose, but pay a fine if we go over our water budget. Fingers crossed for the July bill. Many days over 100 and no rain, proper or otherwise.

Jul 03, 2015
Shrinkrap in Gardening

Trip Report: San Francisco with my Foodie Son...

Nice write up OP. So glad you came back to say how it went. I was reading along.

We are in San Francisco now. Each time we come, wecan pick out the other "valley" and "east bay" folk, in shorts, sandals, with no scarves or jackets. We've been here 25 years and still sometimes forget to bring a jacket just because it's 104 degrees when we leave the house for the 50 mile trip. I was prepared today though, and it was pretty cold at the Academic of Sciences. A sweater that kept me warm but could be stuffed in my bag.

Boulevard? [San Francisco]

Any seasonal recommendations? We are going tonight and there's no getting away from it. We've been going for years and husband won't let go. I used to love their foi. I remember being disappointed once, but I will definitely try it if it's on the menu. Have always loved the pork chop, but disappointed once and I WONT try again. To their credit, waiter took it off the bill and threw in dessert. I had IMPLORED him to make sure it was under rather than under but to no avail.

Any reccomendations off of tonights menu?
http://www.boulevardrestaurant.com//m...

Next Food Network Star - latest and greatest?

I think the cherry tomato trick might have first aired on Rachel Ray circa 2009. I can't recall the last time I watched it, but I must have watched at least once!

http://www.theyummylife.com/How_To_Cu...

Jun 30, 2015
Shrinkrap in Food Media & News