blue room's Profile

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Need help Please- Mincemeat cake

http://chowhound.chow.com/topics/2819...
That links to an answer from a previous similar question. Nice thing to do for your brother!

about 4 hours ago
blue room in Home Cooking

Chowhound: How About Working WITH Us Rather Than TO Us?

I'm really bummed by the sarcasm and personal tone of many comments here. It's like posters are saying "YOU ATTACKED ME YOU IDIOTS!"
Using words like "regime" and "anguish" in this situation? C'mon.

about 5 hours ago
blue room in Site Talk

Cookie recipe lost in time (like tears in rain)

Probably not the same, but

http://www.marthastewart.com/1043335/...

your description reminded of these that I saw recently.

Explain Alton Brown beef instructions?

(Ha -- so many cooking questions here can only be answered by
"It all depends.")
I've been reading about chicken fried steak today. According to Robb Walsh in The Texas Cowboy Cookbook, the three most common mistakes are “under-seasoning the batter, getting overzealous with a tenderizing mallet, and overheating the oil.” (Robb Walsh also wrote The Tex-Mex Cookbook which is wonderful.)
So with A. Brown in mind, I'll use that as a guide.
Good plan I think.

2 days ago
blue room in Home Cooking

Explain Alton Brown beef instructions?

Alton Brown's recipe for Chicken Fried Steak calls for bottom round. He says to "cut the meat with the grain into 1/2 inch slices."
I'm just wondering -- why cut *with* the grain ?

Dec 18, 2014
blue room in Home Cooking

Voting thread: Cookbook of the Month January 2015

Well that was a cryptic message until I figured out the bowling references, qianning!
And thanks for your work and time.

Dec 17, 2014
blue room in Home Cooking

December 2014 & February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 5-8

Just to say "me too"! Ready to rock with a rock of Parm.

Used more sausage than called for and will have over plain elbows. Very tasty, very quick.

Voting thread: Cookbook of the Month January 2015

Soup in February might sound even better!

Dec 17, 2014
blue room in Home Cooking
1

We don't eat meat, they don't eat fish.....

A few that come to mind--
Pipa tofu
http://chowhound.chow.com/topics/8922...

Alton Brown's Mushroom Crepe Cake

Inari sushi

Dec 16, 2014
blue room in Home Cooking

Super Easy Few Ingredient Holiday Cookies and Candy

These Melting Moments are simple, and wonderful to bite into.

One cup flour
One half cup powdered sugar
One half cup cornstarch
One and one half sticks softened butter

Roll into one inch balls, flatten slightly, bake at 300F for 20 minutes, until light brown around edges. Can be topped/frosted with anything or nothing.

Dec 16, 2014
blue room in Home Cooking

December 2014 & February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 15-18

Cornmeal Biscotti, pg. 696

These are fine crunchy things, orangey and anise-y. Made with both flour and cornmeal, orange zest and sugar, egg and a little butter. Both almonds and hazelnuts are toasted and chopped and mixed in. Rosemary is called for, but I subbed a nice pinch of (dried) basil. (Rosemary shrieks too much for me.) Anise seed is called for, I used fennel seed--crushed a bit with mortar.
They're twice baked, and come out crisp and I think just right.
I didn't do the egg wash, see no need, they came out golden brown.

Dec 15, 2014
blue room in Home Cooking
1

Tamales without the work?

I've made something called Blue Mesa Adobe Pie-- Google will find it --
that was good, as I remember. But authentic? I don't know.

Dec 15, 2014
blue room in Home Cooking

December 2014 & February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 15-18

Perhaps you inadvertently tripled the bourbon?
:)
Kidding aside, I'm just a usual home cook with no special baking experience, but can't figure how a one-crust pie filling could be affected by the crust. I do know that humidity does strange things to food...

Dec 15, 2014
blue room in Home Cooking

December 2014 & February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 9-12

Just saw this, certainly makes me curious! Also made me realize I haven't had a can of creamed corn in decades.

Dec 15, 2014
blue room in Home Cooking

Converting Ounces to Cups

You need to add 3.25 oz. of cake mix to make the recipe. I don't know how many tablespoons of cake mix equals 3.25 oz.
Here's an article about the problem:
http://www.nola.com/food/index.ssf/20...

This article states you can add about 6 tablespoons of flour instead of cake mix in your situation, but remember it won't be exactly the same!

Dec 15, 2014
blue room in Home Cooking

December 2014 & February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 5-8

Macaroni with Ham and Cheese, pg. 319

I'm afraid to put my glass baking dish under the broiler so this isn't browned, but I agree with the three previous reports it's a *really* good recipe. Mr. blue room loved it, I did too, nobody wouldn't!

Help me interpret cookie recipe - fresh or dried dates?

Thanks, I understand more now, and found a picture with some info
http://www.sherylkirby.com/2006/12/03...

Dec 14, 2014
blue room in Home Cooking

POFA

Candy, I see something spelled POHA that might be what you have?http://masalamommas.com/2012/04/09/pu...

Dec 13, 2014
blue room in Home Cooking

Help me interpret cookie recipe - fresh or dried dates?

So if I get the wrinkly chewy kind it is NOT dried? Are dried dates actually dry, without moisture like dried mushrooms?

Dec 13, 2014
blue room in Home Cooking

Help me interpret cookie recipe - fresh or dried dates?

Wait a minute -- what exactly is the difference between a fresh date and a dried date? I buy pitted dates and they are sticky (a hassle to chop) with a shiny sort of wrinkly skin, sweet. It seems to me these are semi-dried -- ? But I don't know what they're like straight off the tree.

Dec 13, 2014
blue room in Home Cooking

December 2014 & February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 5-8

I think I'll just change my name, Gio --

"Le erbe della stanza blu"

:) :) :)

Dec 12, 2014
blue room in Home Cooking
1

December 2014 & February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 13-14

Pistachio-Honey Rolls stuffed with Blue Cheese, pg. 666

The title got me, I thought of baklava immediately. These are yeast rolls (kneading and rising involved) which baked up beautifully. The flavor is fancy, sweet from honey and spiced with cardamom and mace. Both chopped pistachios and a little chunk of Saga Blue cheese are inside. More honey should be drizzled for serving the warm rolls.
A couple notes-- the cheese called for is Saga, which is very mild. I used Pt. Reyes blue which is more pungent than the Saga. I do think I would use the mild next time, it would be a better "fit".
I also think they should be smaller. They're so flavorful, should be treated like appetizers rather than big dinner rolls.
The cheese as you can see melts and leaves a little hollow in the bun, so be more careful than I and try to center that Saga!
Don't forget the after-drizzle of honey, it's worth it.

Holiday cocktail party menu ?

I would google for vegetarian appetizers or similar. Anything that can be put into a hollowed-out vegetable or on top of a cracker can be put into an endive leaf.

Dec 11, 2014
blue room in Home Cooking

December 2014 & February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 5-8

Thank you, pistachio peas! I use Whole Foods mild Italian for Jamie Oliver's "Proper Bloke's" pasta --
this looks so good too, great picture! Haha I'm ashamed of how much I want to eat..

December 2014 & February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 9-12

Arnaki Araka (Lamb with Peas) pg. 550
Gio has described this and provided a link to the recipe, so all I gotta do is say how much I liked it. The lamb came out tender, everything else seemed just right in this.
One thing I thought was a little strange--the instruction to cook the lamb (large cubes) for 5 minutes to "remove excess moisture" -- does that mean don't brown it? I browned it lightly and went from there.

Dec 11, 2014
blue room in Home Cooking
1

December 2014 & February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 5-8

Red Cabbage Glazed with Maple Syrup, p.236

This recipe has no headnotes, seems like all the rest of them do? Wonder why! It's attributed to a chef named Yves Labbe though.
Red cabbage is baked with crisp bacon, sautéed onion, tart raw apple, a bay leaf, S&P, and maple syrup. Very nice! You use 1/2 cup of syrup (mine says "grade B") to one pound of cabbage. The maple flavor was just barely there--it's of course lovely with the bacon and apple, we both had more than we'd planned.
The tart apple offset the sweetness, but it is not as brightly sweet-sour as I'm used to. Still I was pleasantly surprised. A side with sausages last night.

Anyone else crazy enough to bake with a preschooler?

As a little girl I loved everything thing about cocktails--the colors, the fancy fruits, the stuffed olives and baby onions, the sugars and syrups, the pretty bottles and decanters, long shiny spoons and shakers, all of it! Didn't like the taste though and did not yet know about the also pretty effect.

BRINING!? Good, bad or ugly?

Buy some chicken breasts or a small turkey breast and cut it into thirds. One dry brined, one brined in salt solution, one left plain. You'll have some idea of what happens with each, and whether it's worth doing for your meal.

Need a VANILLA cookie recipe

Yes, I remember reading that the Cook's Illustrated tasters preferred imitation vanilla in baked goods.

Dec 08, 2014
blue room in Home Cooking

Anyone else crazy enough to bake with a preschooler?

At this time of year you'd be crazy *not* to, wouldn't you?
:)
I suppose most mommies don't really have a choice.

Dec 08, 2014
blue room in Home Cooking