blue room's Profile

Title Last Reply

The Testing Thread - Part 4

test

1 day ago
blue room in Site Talk

July 2014 COTM: Radically Simple - Desserts

Pineapple Flan p. 305

This is good, and a nice change. An electric mixer combines pineapple juice, eggs with extra yolks, and sugar. Some of the sugar is first melted and poured into the baking dishes – to become
a shiny golden top for this dessert.
Surround the dishes with boiling water and bake until firm. Refrigerate until very cold before unmolding.
The color of this stuff is gorgeous.
I used canned unsweetened pineapple juice, knowing the whole time how much nicer it would be if fresh pineapple juice were in that bowl and later in my mouth. Still I liked it very much.

I made just half a recipe in a small casserole dish instead of individual custard cups. An orange slice to garnish -- the book calls for either mint or edible flowers.

2 days ago
blue room in Home Cooking
1

July 2014 COTM: Radically Simple - Desserts

French Yogurt Cake with Nutella p. 312

Wonderful texture, excellent flavor, I'm so happy with this cake! I marbled too much white batter into the Nutella, there could have been more contrast, but no matter.
The yogurt cakes I've done in the past have not been as nice as this, I'm keepin' this one.
Shown with whipped cream in the book, eaten plain at my house, I really think crème fraiche would be just perfect with this. Next time I'll do that, no fail.

2 days ago
blue room in Home Cooking
2

July 2014 COTM: Radically Simple - Brunch, Soups

Fragrant Asian Gazpacho p. 80

This bright soup is quite green in color and raw green in flavor. Delicious, but I'd serve it in smallish appetizer portions. No cooking allowed – just whiz together (I used food processor) spinach, zucchini, green bell pepper, garlic, cilantro, mint, scallions, ginger, green pepper sauce, olive oil, rice vinegar, salt, some cold water, and panko. The crumbs are for body, everything else makes the flavor surprise happen. The proportions are right IMO, but remember the garlic is raw, so start with less until it stands out as much as you like. You'll probably use more salt than you thought you would, but it needs it.
I never got to absolutely smooth (zucchini skins ?) but the slight texture was fine.
I liked this even better the next day.

2 days ago
blue room in Home Cooking
4

July 2014 COTM: Radically Simple - Poultry, Meat

Sauteed Chicken with Roasted Grapes & Grape Demi-Glace p. 187

This is lovely and easy. Seedless red and green (or any) grapes go into the oven to be roasted. The green hold up better than the red I noticed, just an observation.
Also, some raw grapes go into a food processor to make juice which is strained.
The chicken (briefly brined breasts in my case) is browned in butter, salt and pepper, and then cooked until done in the grape juice. The roasted grapes are also cooked with butter and juice to top the chicken. Chives to garnish.
I loved this!

2 days ago
blue room in Home Cooking
4

Cheese for Fromage Fort

Jul 18, 2014
blue room in Cheese

Nominations Thread: Cookbook of the Month August 2014

Thank you all for the welcoming words, both here and in my email. Feeling a little self-conscious* but would love to return.

*also sheepish, shabby, and selfish.

Jul 12, 2014
blue room in Home Cooking
7

Cookbook of the Month April 2013: The Voting Thread

Now I *am* feeling stung --

this is why you would participate:

http://chowhound.chow.com/topics/8943...

Mar 22, 2013
blue room in Home Cooking

What Do You Do With Canned Soup?

In the summer I love a very chilled bowl of cream of celery or cream of mushroom (a refrigerated can of condensed soup mixed with an equal amount of cold milk.)

And jellied consommé, doused with fresh lemon juice, also great in the summer.

Mar 22, 2013
blue room in Home Cooking

Cookbook of the Month April 2013: The Voting Thread

No, I'm not saying this happened -- just that the new system might look like a stand alone poll to a casual browser. The old system looked less like that. Nothing to do with motives at all.

Mar 22, 2013
blue room in Home Cooking

Cookbook of the Month April 2013 is AD HOC AT HOME/THOMAS KELLER MONTH

"There are people here with full time jobs and little ones who just amaze me!"

Hey, I have no job, no kids, no responsibilities,
and I can't keep the living room floor vacuumed! I DO NOT know how they do it!

Mar 22, 2013
blue room in Home Cooking

Cookbook of the Month April 2013: The Voting Thread

The new system is a good one, I can't imagine going back. The only problem I see (and I don't know how to fix it) is that some people see this sort of headline:

Vote here for Cookbook of the Month
...............Abby's Apple Recipes
................Benny's Buns
..............Cake Catharsis

and they think it's a simple survey, and just click one. They leave without a clue about COTM, that it even exists. I don't know if this is a problem, maybe not a big one?

Mar 22, 2013
blue room in Home Cooking

Cookbook of the Month April 2013: The Voting Thread

TDQ, my *only* quarrel is with those who decide ahead of time that they won't participate if their book doesn't win!

Of course you are right, there are all sorts of things that would limit participation.

Mar 22, 2013
blue room in Home Cooking

Cookbook of the Month April 2013: The Voting Thread

Here's how it works: Toward the beginning of a given month, the organizer posts a thread inviting suggestions for the next month's cookbook and members chime in with their suggestions. The organizer gathers those responses and there's a vote amongst the most popular suggestions. Once a winner is determined, an announcement goes up so people have some time to buy or borrow the book from the library before the new month starts. For those who can't get the book itself, there are often some recipes available online.

Ok ok I'll unruffle my feathers!

Mar 22, 2013
blue room in Home Cooking

Cookbook of the Month April 2013: The Voting Thread

TDQ, let me defend the Smitten Kitchen. (No more than maybe ten? visits to the site in my life.) But here's a short instance:
She lists, under "Recipes" only three Chinese (there are over eighty for chocolate, too bad not relevant here.)
The three are:
Ginger Fried Rice, attributed to Mark Bittman's adaption of Jean-Georges Vongerichten's recipe.
Peanut Sesame Noodles, adapted from Gourmet June 2002.
and Vegetable Dumplings, adapted from Alton Brown.
She chooses crowd pleasers and *gives credit* -- no funny business like the Homesick blog.
Her book, though, is not taken from her blog, so I dunno about that. Just wanted to say I would recommend her taste.

Mar 21, 2013
blue room in Home Cooking

Cookbook of the Month April 2013: The Voting Thread

I was thinking the same thing, nobody will talk, just make a check mark. So glad I'm wrong, I adore the discussions, on opinions and onions both !

Mar 21, 2013
blue room in Home Cooking

Cookbook of the Month April 2013: The Voting Thread

TDQ, your first sentence was
"I think COTM is a little different than that..."
My last sentence was
"Of *course* ... that's different!"
So we agree on that. *All sorts of things* make a difference.
I'm arguing the principle I guess.
You aren't right when you say I am asking people to make an effort, to commit to a certain book/cuisine. They themselves agreed to that. Agreed to participate when they voted, didn't they? Why else would you vote in a group decision? To go off and do your own thing?
My silly picnic example was not obtuse I hope.

Mar 21, 2013
blue room in Home Cooking

Cookbook of the Month April 2013: The Voting Thread

My scolding on this subject is a broken record, I'm sure some are tired of me. You said the magic words yourself, though -- "good intentions". It's the Golden Rule, I suppose.
Twenty people say hey let's have a picnic!
Twenty people say agreed, OK, yeah, a picnic!
Freddie says let's bring cold fried chicken.
Flossie says no, cold poached salmon.
I say lets vote.
Twenty people say okay, we'll vote.
Cold poached salmon 12
Cold fried chicken 8
The fried chicken people say well, we aren't going on the picnic after all.
Of *course* if something comes up and you can't make it, that's different!

Mar 21, 2013
blue room in Home Cooking

Cookbook of the Month March 2013 EVERY GRAIN OF RICE: Soups, Rice, Noodles, Dumplings, Stocks, Preserves and Other Essentials

Thank you both, I think it's nigh impossible to describe a new flavor, but now I have an impression.

Mar 21, 2013
blue room in Home Cooking

Cookbook of the Month April 2013: The Voting Thread

Thank you, meatn3 -- I don't think everyone understands that their votes materially affect other people. If you vote but your participation depends on which book wins -- nah, boo to that.

Mar 21, 2013
blue room in Home Cooking

Cookbook of the Month April 2013 is AD HOC AT HOME/THOMAS KELLER MONTH

Phew! not too late to cancel, I smacked Bouchon outta there and ordered Bouchon Bakery. So glad I saw your post, too bad I'm so careless.

Mar 21, 2013
blue room in Home Cooking

Cookbook of the Month April 2013: The Voting Thread

If the book author is around, posting and answering questions and commenting, which happens occasionally, I clam up. I feel this is *our* site, they have their own site!

Mar 21, 2013
blue room in Home Cooking
3

Cookbook of the Month April 2013 is AD HOC AT HOME/THOMAS KELLER MONTH

"...there are two Bouchon books, "Bouchon" and "Bouchon Bakery".

Wha? Which one did I just buy? I had no idea there are two, must go investigate, thank you TDQ.

Mar 21, 2013
blue room in Home Cooking

Cookbook of the Month April 2013 is AD HOC AT HOME/THOMAS KELLER MONTH

My "rule" or goal, maybe is 10 per book, in a month that's one every three days. (I'm retired, have more time than breadwinners/parents/students etc.)
They don't have to be dinner, as in a main meat. A plate of cookies or salad dressing is OK.

Mar 21, 2013
blue room in Home Cooking

Cookbook of the Month April 2013 is AD HOC AT HOME/THOMAS KELLER MONTH

Yes, that's what I thought too -- or maybe helpful hints and fixes, that kind of thing. Being silly about preparing the Lifesavers..
By the way, I'm happy to send any Ad Hoc recipe your way once my copy arrives, just ask. Tho' I know, it's not the same as leafing through a book at your leisure.

Mar 21, 2013
blue room in Home Cooking

Cookbook of the Month April 2013 is AD HOC AT HOME/THOMAS KELLER MONTH

I do plan to cook from Bouchon, have just this morning ordered the book, along with Ad Hoc.
(Shocking lack of desserts in Every Grain of Rice!)

Mar 21, 2013
blue room in Home Cooking

Cookbook of the Month April 2013 is AD HOC AT HOME/THOMAS KELLER MONTH

Ah, I see what you mean, some of the chapters might not apply.
Someone who already has the book will surely post here soon.

I think gummy Lifesavers (do they have Lifesavers candies in the UK?) can be soaked in vodka to great and delicious effect. That's the only Lifesaver recipe I know ;-)

Mar 21, 2013
blue room in Home Cooking

Cookbook of the Month April 2013 is AD HOC AT HOME/THOMAS KELLER MONTH

Thanks again, greedygirl! These months go fast, don't they?

And yes, you can see the actual page you need from the book at Amazon. Click through a few to see it.

http://www.amazon.com/Ad-Hoc-Home-Tho...

Mar 21, 2013
blue room in Home Cooking

Cookbook of the Month April 2013: The Voting Thread

He did open a restaurant just 2 years ago, but in Harlem in Manhattan. It's called the Red Rooster, and reading the menu made me happy. I hope there's a book someday!

Mar 20, 2013
blue room in Home Cooking

Cookbook of the Month April 2013: The Voting Thread

ellabee, bless your heart, I want to cook Ad Hoc too. The weight of the book is not a factor. A medium Dutch oven with dinner in it weighs more. (Dorie Greenspan's "Baking From my Home to Yours", a five-pounder surely, is a satisfaction, and the recipes a joy. I put a book on a nearby surface and go from there.)
Unless some dismaying month we pick a really uggo whose-idea-was-this ridiculous joke book, there will be something for everyone in *any* book.
How much I like the finished dishes decide the worth of book for me in the end.

Mar 20, 2013
blue room in Home Cooking