THewat's Profile

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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!

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!

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!

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!

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!

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

New Zealand spinach / tetragonia

I have a huge amount. I just found a suggestion for cooking in bacon fat, http://adamsheirlooms.com/recipes/new..., a couple of pasta recipes http://chocolateandzucchini.com/recip..., and a couple of asian preparations that look like they might be great http://recipesfortom.blogspot.com/201..., http://appetiteforchina.com/search?q=....

What are you guys doing with it?

Jul 05, 2015
THewat in Home Cooking

Brining ramps - or anything, really.

Would you be willing to paraphrase the Brock recipe?

May 14, 2015
THewat in Home Cooking

Brining ramps - or anything, really.

Articshark - For pickling I've used a Momofuku recipe that I hated, and an Amanda Hesser recipe on Food52: http://food52.com/recipes/4164-pickle.... I cut the sugar in the Hesser recipe to 1/4 cup & I really love them. I also make ramp butter every year - a small handful of bulbs, about 6 leaves & a stick of butter. Freezes like a charm & is an outstanding addition to steak...

May 13, 2015
THewat in Home Cooking
1

Brining ramps - or anything, really.

Thanks Magiesmom! I have now jammed them into the container I'm using, and I'm seeing that I was too quick to doubt... I think by tomorrow I ought to be able to submerge. Fingers crossed.

May 13, 2015
THewat in Home Cooking

Brining ramps - or anything, really.

I have way more than I can eat fresh. Although I love them that way too.

May 13, 2015
THewat in Home Cooking

Brining ramps - or anything, really.

Tartine uses the brined ramps as an ingredient in things like mayonnaise. I always pickle about a pound of bulbs (in vinegar) & I make ramp butter; the season is extremely short, though, and I'd love a new way to hold them for later use. I don't think I've ever brined anything other than a turkey, so I'm a little befuddled by these instructions. I'm supposed to keep them submerged for 3 - 4 weeks, until they taste sour, and then I'm supposed to be able to keep them refrigerated in the brine for a year.

May 13, 2015
THewat in Home Cooking

What's your absolute favorite/best apple dessert?

This apple tart slays me: http://www.forloveofthetable.com/2010...

May 13, 2015
THewat in Home Cooking

What's your absolute favorite/best apple dessert?

I'll take your portion of cheese. :)

May 13, 2015
THewat in Home Cooking
1

Brining ramps - or anything, really.

I'm following instructions for brining in Bar Tartine: Techniques & Recipes. They tell me to brine two pounds of ramps in two cups of brine, and indicate that the ramps should be submerged. Maybe once they've fermented for a month I'll be able to submerge them, but right now? No way. Any harm in increasing the amount of brining liquid? By a lot? Thanks all.

May 13, 2015
THewat in Home Cooking

Bar Tartine: Techniques & Recipes

I'm trying to make the brined ramps, and am skeptical of the instructions...

May 13, 2015
THewat in Home Cooking