Shrinkrap's Profile

Title Last Reply

Best restaurant w/ Tom Colicchio

about 3 hours ago
Shrinkrap in Food Media & News

Top Chef Boston – Ep. #13 – 01/28/15 (spoilers)

Thanks Linda! Chow was down after the show aired in California. I was SURE it was some kind of plot.

Were any of the artists native to Mexico? Looked it up; Yes; at least Sepulveda and diaz.

Go Gregory! I had started to accept it was over for him....."You can really taste the olive oil..."

SO surprised to see Melissa go, but I was also surprised to see her stay.

Doug seemed so intense in LCK. Glad he had fun. Funny when he says "Good talk Mei!". I had to eat my words, but I was thinking "chili? Seriously?"

about 10 hours ago
Shrinkrap in Food Media & News

Best restaurant w/ Tom Colicchio

" The person doing the TC recaps finds it to be a major PITA to have a 10 o'clock start time,"

I can't even imagine. By the time it's over, I let myself look at the thread, type "Thanks Linda!", then try to go to sleep..during "Watch What Happens Next"...oh yeah,...then watch it again....

Cookbooks for Young Cooks

Not as young as yours, but I bought these for my kids;

The Science of Good Cooking (Cook's Illustrated Cookbooks)
http://www.amazon.com/gp/product/1933...

and

Essential s of Cooking
http://www.amazon.com/gp/product/1579...

Jan 25, 2015
Shrinkrap in Home Cooking

What are some of your favorite kitchen tricks that you'd be hesitant to admit to foodies?

I read about using salad dressing as marinade in the 70's, and was forever trying that orange stuff, might have been "French", on "London Broil". That was the only salad dressing I knew.

Jan 24, 2015
Shrinkrap in Home Cooking

What are some of your favorite kitchen tricks that you'd be hesitant to admit to foodies?

I love those! Isn't there a third item as well?

Yes! I like to have cilantro. There is basil, roasted onion, and more! (I should get money for this.)

http://www.mydorot.com/?CategoryID=16...
http://www.mydorot.com/

What are some of your favorite kitchen tricks that you'd be hesitant to admit to foodies?

My son was visiting once from college,and had been cooking quite a bit. We went to the store, and I showed him chopped garlic in bottles. He was blown away.

Sort of how I felt when I learned about tylenol.

Jan 22, 2015
Shrinkrap in Home Cooking
1

Below-the-Radar Local and Small Regional Chains That Are Worth Knowing About

Looks like the Vacaville one is still open. That's saying something around here.

Jan 22, 2015
Shrinkrap in Chains

Below-the-Radar Local and Small Regional Chains That Are Worth Knowing About

I would check and see if it's still open.(smile)

Jan 22, 2015
Shrinkrap in Chains

Top Chef Boston – Ep. #12 – 01/21/15 (spoilers)

I had a similar thought about Melissa's editing. It's sort of striking that she is doing so well, after (I was led to believe) she was sort of mediocre for so long.

Jan 22, 2015
Shrinkrap in Food Media & News
1

Top Chef Boston – Ep. #12 – 01/21/15 (spoilers)

I think it's pretty cool that she continues to voice that as their motivation. The "they love him more" thing seemed less authentic. I wonder if they edited that out of context.

Top Chef Boston – Ep. #12 – 01/21/15 (spoilers)

Wasn't the dish he made with his sister non Asian? I felt like he tried, then got sort of smacked down for it.

......You guys better leave Gregory alone!

Jan 22, 2015
Shrinkrap in Food Media & News

Top Chef Boston – Ep. #12 – 01/21/15 (spoilers)

I hope it's not true, but maybe he ....blossomed too soon.

( I had so money other metaphors I wanted to use there, but this is a family show).

Top Chef Boston – Ep. #12 – 01/21/15 (spoilers)

Thanks Linda!

Pretty tense,but I liked the Mei faces.

"Here is Mei's face when her pet is run over....". But I don't hate her.

ISO recipe that uses tater tots in a muffin tin and channels twice baked potatoes

Has anybody seen this? Anybody have any ideas about making it work? I had it at a NYE party, and thought it would be perfect for some teens having a meeting this weekend.

The tots were pressed into the muffin tin and crisped, cheese and green onion, maybe bacon was involved and there was a sour cream "dip".

Something like this...

http://foodfamilyfinds.com/recipe-ful...

Or this....

http://foodfamilyfinds.com/recipe-sma...

Or this...
http://www.amittenfullofsavings.com/e...

But not exactly

ETA.....I think THIS is it! "Tater Tot Potato Skins"

http://www.thrillist.com/recipe/natio...

Jan 21, 2015
Shrinkrap in Home Cooking

Too much Zucchini - help

Great ideas!

There are probably more great answers from the US in August....but in January, not as much. I like ( zuni) zucchini pickles.

Jan 20, 2015
Shrinkrap in Home Cooking

Arepas, papusas, gorditas, sopes, huraches, panuchos....

So it's Taco Tuesday, and while I am waiting for my carnitas, I look at "masarepa". Looks like it's "cornmeal"; choices are white or yellow. No mention on the bag of "pre-cooking".

Am I missing something.

Jan 20, 2015
Shrinkrap in Home Cooking

Burnt toast? No, BURNED toast.

Was that it? Thanks.

Wait....When? I read it in Nov and Dec on long flights home for the holidays. But I am looking at the Jan 2015 mag, and I don't see it.

Jan 19, 2015
Shrinkrap in Home Cooking

Burnt toast? No, BURNED toast.

I seem to remember reading about pulverized burnt toast as an ingredient lately. Isn't that a thing?

What's wrong with 2 week old egg yolks?

Hanging still sick head.

(Not really. Blew WAY more than that too sick to work.)

Jan 17, 2015
Shrinkrap in General Topics

What's wrong with 2 week old egg yolks?

"The earliest known version was published in Samuel Arnold's Juvenile Amusements in 1797, with the lyrics:

Humpty Dumpty sat on a wall,
Humpty Dumpty had a great fall.
Four-score Men and Four-score more,

Could not make Humpty Dumpty where he was before.[1]"

Do you know why? Bacteria? Moisture? Protein? pH? Flavor? Things an egg yolk can no longer do? At this point, just curious.

I freeze the whites, but not the yolks. Does anybody else freeze yolks? Why, or why not?

Jan 17, 2015
Shrinkrap in General Topics

What's wrong with 2 week old egg yolks?

I think I remember that!

"don't think I would be brave enough to eat yolks (de shelled) that have been sitting around in the fridge for two weeks."

Must be the 'roids.

What's wrong with thick and gloppy? Strained?

Sigh. Okay. They look so ready to go.

NOT wanting to be sick again, though.

Emptying double boiler....

BTW; would you use $6.00/dozen ("cage free eggs") any differently than the supermarket ones?

Jan 17, 2015
Shrinkrap in General Topics

What's wrong with 2 week old egg yolks?

5 egg yolks, 2 weeks old, in a ceramic cup, covered with plastic wrap (no water).

I got sick (not from the eggs!), I'm better, they look "fine", and thinking of making a little Meyer lemon curd to use them up. I know they can get dry. If that's the worse part, wouldn't straining the curd make it okay?

I have plenty of other eggs, and get fresh from free running chickens (something like that) every two weeks.

Would you just toss the yolks, and not "waste" the sugar, butter and lemons? Would you use for something less "egg-centric"?

Jan 17, 2015
Shrinkrap in General Topics

For Steaks - Pan Sear... why Oven?

I sous vide thick NY strip med rare. With a pre or post, (leaning toward post) sear, lets it be med rare on all but the absolute surface. Not black and blue rare, but red medium rare. Not typically worth the time though, since pan seared is already amazing.

Jan 16, 2015
Shrinkrap in Home Cooking
1

Are crispy eggs a culinary no no?

But the chef the author says developed this "French way" killed himself, so....

Jan 16, 2015
Shrinkrap in General Topics

Anyone use Netflix?

I have Netflix and Amazon prime streaming, and have had Netlix and Amazon LONG before streaming was a thing. I may have been among the first customers both.

My "kids" live away,don't have cable, and really use Netflix.

I keep prime mostly for the shipping, and have not used the streaminng. Last month they sent a letter saying they noticed!

Then I made up and compared my wishlists on both. Not the same.

Jan 16, 2015
Shrinkrap in Food Media & News

Top Chef Boston – Ep. #11 – 01/14/15 (spoilers)

I can totally see what you and Ruth are saying.

I think it's interesting to project what it all might mean about the past and the future, and in terms of leadership and professional style.

Jan 16, 2015
Shrinkrap in Food Media & News

Top Chef Boston – Ep. #11 – 01/14/15 (spoilers)

Would that make it work out better? I would love to understand how the cheftestestants get who they got, but I don't get how being bitchy helps.

I work with impaired families a lot, I understand how blame and resentent happens , and how difficult it is to hold back or ignore. I also like to ask folks to verbalize how it helps.

Feeling better? That's fair. I think Mei said (yelling?) made her brother work faster.

Jan 16, 2015
Shrinkrap in Food Media & News

Macaroni and Cheese help!

I love this old thread!

"Best macaroni and cheese...with Kosher and low dairy options...and Alton Brown
http://chowhound.chow.com/topics/586455

And this one

Oven vs Stovetop
http://chowhound.chow.com/topics/903344

And this one!

Patty Labelle vs Martha Stewart(aka custard vs bechamel
)http://chowhound.chow.com/topics/881996

Another custard vs bechamel dscussion...
http://chowhound.chow.com/topics/878917

And I love macaroni and cheese!

Jan 16, 2015
Shrinkrap in Home Cooking
1

Are crispy eggs a culinary no no?

Was it Beat Bobby Fkay? I saw that......I heard "no crispy edges!" as in surprise or impressed, not neccesarily a command.

My husband says growing up, he was told the crispy edges were bacon!

ATK says crispy is classic;

http://www.americastestkitchen.com/re...

Jan 15, 2015
Shrinkrap in General Topics