blue room's Profile

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What cookbooks have you bought lately, or are you lusting after? Happy hurry up and be Spring already, April 2015 edition!

I don't follow the cookbook world so much as many here, but will read with interest. There are so many categories now!
I do remember that a book winning a Beard award caused me to buy my first not-Betty-Crocker cookbook. It was Joan Nathan's "Jewish Cooking in America", early 1990s.
I see how nice "Yucatan" is, but then I remember that I've barely dipped a toe into "Mexico/Plate at a Time".

about 10 hours ago
blue room in Home Cooking
2

May 2015 COTM Announcement: EAT by Nigel Slater

Gio, in this recipe

http://www.theguardian.com/lifeandsty...

"gherkins" must mean the tiny pickles.

Here's another article

http://www.theguardian.com/lifeandsty...

1 day ago
blue room in Home Cooking

May 2015 COTM Announcement: EAT by Nigel Slater

I always wonder about that too, no matter the author!
In the index for Eat gherkins and cucumbers appear separately, which may or may not mean anything. There is a sandwich (with breseola page 25) that uses "pickled cucumber" -- the instructions for pickling are included in the recipe.
It seems odd to me to cook a pickle, but I don't usually cook cucumbers either.
So the ? remains unanswered for me!

1 day ago
blue room in Home Cooking
1

April 2015 COTM: POLPO, by Russell Norman

Thank you, I do remember and appreciate the help offered to me! As it turned out I found so many online. (Only did 7-8 anyway, I think.) But no, this Baccala Mantecato isn't really calling to me though cod is usually pretty good in any mash-up!

Apr 23, 2015
blue room in Home Cooking

April 2015 COTM: POLPO, chapters 3 & 4, Fish & Meat

I think it was just a little cookbook editing glitch. I read that R. Norman is not a cook or chef, but a restaurant chain owner. That's a big advantage--he knows exactly which dishes are very very popular and can put exactly those into his book. It certainly worked for COTM, participation-wise!

Apr 22, 2015
blue room in Home Cooking
1

April 2015 COTM: POLPO, chapters 3 & 4, Fish & Meat

I think now that the gorgonzola AND the burrata shouldn't *both* be in the dish, but it didn't really hurt it either.
My true regret is that I'm pretty sure the burrata I bought is probably a far cry from a Venetian cheese.

Apr 22, 2015
blue room in Home Cooking

April 2015 COTM: POLPO, chapters 3 & 4, Fish & Meat

The link is here, from Breadcrumbs' post

http://italyonmymind.com.au/2014/09/2...

The lentils and small dice vegetables were great with the mustard/gorgonzola dressing --
like I said, that part was already good on its own.
You're quite right, the green G cheese belongs to the other recipe, surely.
Breadcrumbs, what say?

Apr 22, 2015
blue room in Home Cooking

April 2015 COTM: POLPO, chapters 3 & 4, Fish & Meat

I don't have the book, is there no gorgonzola in the mustard dressing for the burrata dish? I used an online recipe.

Apr 22, 2015
blue room in Home Cooking

April 2015 COTM: POLPO, chapters 3 & 4, Fish & Meat

When I made the burrata dish, I thought (and wrote in my report) that the lentils with the mustard gorgonzola dressing would be a good dish all by itself.

Apr 22, 2015
blue room in Home Cooking

April 2015 COTM: POLPO, chapters 6 & 7, Desserts & Drinks

Glad to know that the pistachios didn't turn the cake grayish.
I love making half recipes in my 6 inch pans--cute as can be, and perfect for the two of us.

Apr 22, 2015
blue room in Home Cooking

April 2015 COTM: POLPO, chapters 6 & 7, Desserts & Drinks

In the last photo of this cake that Breadcrumbs provides there's at least a hint of that sideways break too -- maybe the nuts settle enough to pull down the batter and affect the baking that way, but still remain distributed throughout? (Haha, as they say these days, I'm no scientist.) I do think the blogger's picture may have been enhanced--it's so downright bloody beauteous.
I kept trying to remember a cake I made with semolina in the past -- found it here http://chowhound.chow.com/topics/7758...
D. Greenspan says the semolina she (and I) used is also called farina, or Cream of Wheat, the actual breakfast cereal. But there is also semolina *flour* which is the same stuff more finely ground? I know not, but remember loving the moist texture of that cake. I wonder what kind of semolina is meant to be used in the Polpo cake.

Apr 22, 2015
blue room in Home Cooking

April 2015 COTM: POLPO, by Russell Norman

I don't have book, is it something like this?

http://www.epicurious.com/recipes/foo...

I'm not planning to make this, I'm just curious!

Apr 21, 2015
blue room in Home Cooking

May 2015 COTM Announcement: EAT by Nigel Slater

TDQ-- nice 2CU !

Apr 21, 2015
blue room in Home Cooking
1

The Home Cooking board shows me the "we're doing the dishes" screen

I looked at your FAQ page for tech problems and it mentioned clearing the cache. I did that, a little later the problem stopped. I don't know if I closed the browser and reopened it after clearing as poster Melanie Wong did.
I vaguely remember this happening once before (years before)-- the maintenance screen staying up longer for me than for everyone else. Since it was ONLY Home Cooking and only me, it must have been a problem on my end, not yours!

Apr 21, 2015
blue room in Site Talk

May 2015 COTM Announcement: EAT by Nigel Slater

Thanks for all of this, MelMM!
Way above and beyond.

Apr 21, 2015
blue room in Home Cooking
1

The Home Cooking board shows me the "we're doing the dishes" screen

OK -- problem has disappeared -- thank you!

Apr 21, 2015
blue room in Site Talk

The Home Cooking board shows me the "we're doing the dishes" screen

Am I the only one? I'm seeing the Ooops maintenance page for Home Cooking and everything else on the Chow/Chowhound site is normal.

Apr 21, 2015
blue room in Site Talk

The Home Cooking board shows me the "we're doing the dishes" screen

I can get to all the other boards, but Home Cooking has been down (for me, anyway) since last night. I can get to Home Cooking posts from my profile page, but if I click on Home Cooking I reach the Oops dishwashing page.

Apr 21, 2015
blue room in Site Talk

April 2015 COTM: POLPO, chapters 3 & 4, Fish & Meat

It's practically a birthday cake!

Apr 20, 2015
blue room in Home Cooking
1

Lemon Glaze

You could you make a lemon sauce with butter in it like this

http://www.food.com/recipe/lemon-dess...

and serve it on sliced cake.

Apr 19, 2015
blue room in Home Cooking

Banana cake failure

David Lebovitz has a banana upside down cake I've made and loved twice. (It call for chocolate chips, I simply leave them out, no other changes.)

http://www.davidlebovitz.com/2010/03/...

Apr 19, 2015
blue room in Home Cooking

May 2015 COTM: Voting Thread

I have not cooked from either book but I've seen both of them. My opinion is based purely on the recipes I see.
I don't see a problem with the "Eat" recipes -- they are written in an informal style, but the necessary numbers and weights and measures are all there.

Apr 18, 2015
blue room in Home Cooking
1

Salmon banana

Thanks so much -- I get it now, just an April Fool joke.

Apr 18, 2015
blue room in Home Cooking

May 2015 COTM: Voting Thread

Well I agree, 'tachio! So many pages of "Chef interrupted" are like this

"Unusual Food with (insert rare and costly ingredient here)"

Yikes -- a tip on page 190 to use veal stew meat if your butcher won't procure and clean veal cheeks for you...

On the other hand, "Eat" is chock full of reasonable but Not Boring dishes, page after page after page.

Salmon banana

Before I go crazy trying to figure it out, what is the "banana board" ?

Apr 18, 2015
blue room in Home Cooking

April 2015 COTM: POLPO - Chapters 1 & 2, Cich├Ęti & Breads

Stracchino, Fennel Salami, and Fig Bruschetta

I found the recipe here http://www.foodandtravel.com/food/rec...

For this I needed two new-to-me things, finocchiona salami and Crescenza-Stracchino cheese. Like poster Big Sal mentioned previously in this thread, it was a little difficult to find the cheese, and now I can say the same for the salami.
The recipe calls for fresh figs which aren't around yet this year, so I steamed some dried figs to soften them--they have a nice figgy flavor though not ideal I suppose. The bread is grilled and garlicked and spread with the soft (*very* mild) cheese and topped with thin slices of the finocchiona. I'm crazy for this salami--glad I found it! The sliced figs, a little pepper and olive oil are added and you're done.
Not something I'd repeat--the cheese is not really a detectable taste in this, (I'd use ricotta or ?) and the open-faced sandwich itself is impossible to eat --everything just falls off. So you don't get the flavors together, but separate. A picky criticism I suppose, but true.

Apr 18, 2015
blue room in Home Cooking
2

April 2015 COTM: POLPO, chapters 3 & 4, Fish & Meat

I agree about lamb and tomato sauce -- I also agree that these are stars.

Apr 17, 2015
blue room in Home Cooking

April 2015 COTM: POLPO, chapters 3 & 4, Fish & Meat

"...but they liked playing with the clam shells..."

Made my day!

:)

Apr 16, 2015
blue room in Home Cooking

A product called "gluten bread"

So I didn't imagine it! Thank you all.

Apr 16, 2015
blue room in General Topics

April 2015 COTM: POLPO, chapter 5, Vegetables

Yeah, the only other kind I thought of was hazelnuts--which have their own definite flavor too.

Apr 16, 2015
blue room in Home Cooking