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THewat's Profile

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What are you baking these days? August 2015

Hi Trish. I'm also on the hunt for a cornbread I love. Jiffy is my father's choice, but I've never been crazy about it. I recently had the mini corn muffins at Penny Cluse Cafe in Burlington, VT, which are moist & not super sweet & hit all the right notes for me. (They do have the advantage of putting them on the grill...) Anyway, I think their ingredient list includes cornmeal, corn, honey, buttermilk, brown & white sugar, honey, butter, flour, egg, cumin, salt. To make my own version, I started to mess around with this recipe: http://www.delish.com/cooking/recipe-.... My first shot was a little sweet for me, but not dry, and not flavorless. If you come up with something you're crazy about, please post.

Aug 25, 2015
THewat in Home Cooking

What are you baking these days? August 2015

4 1/4 x 13 3/4 x 1. Silver. Probably Gobel. Makes anything look nice.

What are you baking these days? August 2015

I love this pan.

What are you baking these days? August 2015

Aug 17, 2015
THewat in Home Cooking

What are you baking these days? August 2015

Pie was ok. (I was pretty done with it by the time I sat down to eat some, so I'm not sure I'm the best judge.) It was tomato - drained some, corn, basil, chives, mayo, lemon juice in a biscuit crust. I omitted some cheese that was in the recipe. My father enjoyed it, which is really all that mattered. I'm so glad my mishaps inspired you to anything positive...

What are you baking these days? August 2015

Making tomato / corn pie for lunch w/ guests at my parents', followed by salmon cakes for dinner. Tale of woe: conveniently forgot I needed to clean the oven, so set off all the fire alarms during the pre-heat. Floundering around in my bathrobe waving things at the smoke alarms & trying to get 400 degree racks outside so I could get enough of the bottom of the oven cleaned up so I could bake. In the meantime, discover I am out of mayonnaise. Live far enough from anywhere that I decide to make rather than buy, but I don't need much so I set out to make just a little, and I'm rushing so I do it in the blender. While I DO use the end of my neutral oil, I don't get it to emulsify. This necessitates my getting out of my bathrobe & going to the store... Pie in oven. Kitchen is a spectacular mess. House is still a little smokey. Good morning, all!

Aug 17, 2015
THewat in Home Cooking

What are you baking these days? August 2015

yum.

Aug 17, 2015
THewat in Home Cooking

What are you baking these days? August 2015

Madeleines (La Varenne Pratique via Souschef) - I didn't do these justice, but they disappeared fast just the same. Sables (Cook's Illustrated via Buttertart.) And frangipane tart with peaches (Tartine.) I used their crust & the frangipane cream variation & was really pleased with it - that crust is a treat. I made it in a new, rectangular tart pan & took a picture, but I'm now separated from my camera...

Vientiane Thai Cuisine in Torrington CT

OK, so I went again earlier this week, and the meal was solid but not as great as the first. We had fresh spring rolls, chicken larp, pad Thai. No way to tell if it's a difference in the cooks or a a difference in what we ordered. It's still far & away my favorite spot to eat in Torrington.

Aug 13, 2015
THewat in Southern New England

Vientiane Thai Cuisine in Torrington CT

I have only been once, but suspect you could order pretty much anything. We got a papaya salad & the drunk noodle with pork & I think a green curry w/ sticky rice - all extremely nice. I see they make their own sausage - it's a really good spot. Please post if you go.

Aug 03, 2015
THewat in Southern New England

Vientiane Thai Cuisine in Torrington CT

It's impressively good. Don't be put off by the Stop & Shop plaza. http://torringtonthaicuisine.com

Jul 28, 2015
THewat in Southern New England

MacGourmet recipe software users...

I have not had that problem. I have had pretty good luck with their support.

I've been a MacGourmet recommender on this site & I use it daily. I do have some frustrations with it now that I did not have initially, but given that tech support has gotten me out of most of my binds & I like the way the program is organized, I stay with them. My recommendation in your situation is to try again to clear it up totally with the help of their tech support - but if that doesn't happen, I'd move on before you get a bunch of recipes in there. What a pain.

Jul 23, 2015
THewat in Home Cooking

Sorbet Questions

Jimisi, it's in the freezer at my parents' now. I made the invert sugar with cream of tarter & refrigerated only that until the following day, when I was able to add the raspberry puree & water. Wondering if I could force it in time for dinner, I stuck it in their freezer (without 8 hours in the refrigerator first) & whisked every time I remembered to - probably every 45 minutes. It was forming bigger crystals than I wanted & I found it a little sweet (but delicious). It was in the slushy stage when I left last night. I don't know when I'll get over there to check on it, but I'll let you know when I do. If you have suggestions for improvement, let me know - the berries are perfect & I'd love to make sorbet to match! Plenty for another try or two.

Jul 21, 2015
THewat in Home Cooking

A Vegan Antipasto Platter?

This is a great thread.

Odds & ends that might be good for at least some of your friends:

Celery lemonade: not sugar free, but delicious - http://www.melissaguerra.com/blog/lim...

Brazilian cheese bread: Not dairy free, but wheat free & fun - http://www.simplyrecipes.com/recipes/...

Pickled red onion for beauty & punch: I use the instructions in the Savory Way.

Jul 21, 2015
THewat in Home Cooking

Sorbet Questions

Thank you!

Jul 21, 2015
THewat in Home Cooking

Sorbet Questions

Jimisi posted these instructions for sorbet: http://www.spicysaltysweet.com/2009/0...

I have never made sorbet & have several questions:
1. Can I decrease the amount of sugar?
2. What does the 8 hours in the refrigerator do?
3. If I am not using an ice-cream machine, how do I proceed?

Anyone able to weigh in?

Thanks!

Jul 21, 2015
THewat in Home Cooking

Raspberry desserts

Jimisi - questions... It says to refrigerate for 8 hours before freezing? What's that about? and then it says to freeze per ice cream maker's instructions. I just put in freezer & hold breath?

Jul 20, 2015
THewat in Home Cooking

Raspberry desserts

Wow, wow, wow - I'm so excited!!

Jul 19, 2015
THewat in Home Cooking

What are you baking these days? Happy Canada/US national holidays edition, July, 2015 [OLD]!

Not at all.

Jul 19, 2015
THewat in Home Cooking

Cold soup for summer cocktail party?

Perk - I made this for lunch today & really enjoyed it. Thanks so much for posting.

Jul 18, 2015
THewat in Home Cooking

What are you baking these days? Happy Canada/US national holidays edition, July, 2015 [OLD]!

Not super sweet, super easy to make, lasts well. My gluten-free sister can eat it. I often make an almond version; having some variety is nice. I've been taking little slices every time I go through the kitchen.

What are you baking these days? Happy Canada/US national holidays edition, July, 2015 [OLD]!

I have just taken this out of the oven ten minutes early. Wish me luck.

Jul 17, 2015
THewat in Home Cooking
1

Raspberry desserts

Jimisi, does it require an ice-cream maker? If not, I'd love the sorbet recipe.

Jul 17, 2015
THewat in Home Cooking

Baking frozen lasagna ?

I'm with hotoymoodle - defrost in refrigerator at least overnight first. I once put a tiny one in the oven right from the freezer and it ended up holding up my dinner (for guests) for several hours...

Jul 17, 2015
THewat in Home Cooking

Some biscuit making questions

I would add the (perhaps obvious) note that you have to keep the shortening / butter cold until it goes in the oven - it warms with every touch / minute. You don't have to get crazy about it, but know that your hands warm it, every minute on the counter warms it, etc.

You might just replace your baking powder, too. It's probably totally fine, but that doesn't mean that fresh wouldn't be a little more effective, and it's not particularly expensive. If you haven't moved to "aluminum free" baking powder yet, I recommend it. Aluminum is never a flavor I've liked in biscuits.

Jul 17, 2015
THewat in Home Cooking

What are you baking these days? Happy Canada/US national holidays edition, July, 2015 [OLD]!

Walnut cake in oven. http://food52.com/recipes/31722-calab.... After my fiasco with a fruit tart (that went on for days) earlier this week, I'm hoping for a 4-ingredient success.

Jul 17, 2015
THewat in Home Cooking
2

Non-ketchup meatloaf recipes needed

Laughing - I didn't realize people put ketchup in meatloaf. I grew up on some variation of this, depending on what was around: 1 lb ground beef, 1/2 lb ground veal, 1/2 lb ground lean pork, 1 egg, 1/2 cup bread crumbs, 3/4 cup parsley, 1/4 cup chives, 2 tablespoons fresh basil (or one tablespoon dry), 1/4 cup green pepper, about 1 1/2 teaspoons salt, 1/2 teaspoon pepper, bacon for the top. Blend but do not overwork. Bake one hour in 350 oven.

Jul 16, 2015
THewat in Home Cooking
1

What's for Dinner #375 - the Cornzapoppin! Edition [through July 19, 2015]

Massaged kale salad with pecans & goat cheese & apple & red onion & great dried cherries. Feeling lucky.

What are you baking these days? Happy Canada/US national holidays edition, July, 2015 [OLD]!

Just burned a pate sucree. Sigh.

Jul 14, 2015
THewat in Home Cooking
1

New Zealand spinach / tetragonia

Tonight I tried the bacon fat option & liked it a lot. No one has other suggestions?

Jul 05, 2015
THewat in Home Cooking