b

bbc's Profile

Title Last Reply

Takashi's noodles-ramen trial.

i posted really late & then it got buried, but you might find it here:
http://chowhound.chow.com/topics/7128...

where did you get fresh ramen? is there a brand you recommend? i'll look for the chuka soba that bgazindad recommended, but i'm curious about fresh ramen too, since that's what's described in takashi's cookbook. i'm so glad to hear i'm not the only one obsessing about ramen! :)

Jun 10, 2010
bbc in Home Cooking

As a cook, what do you love or hate about your kitchen?

dmd_kc: how do you clean a cork floor? i love the idea but in a kitchen it's bound to get dirty. can you just mop it (or wet swiffer?).

Jun 09, 2010
bbc in Cookware

what's your go-to recipe on the back of a box?

ditto on the quaker oats oatmeal recipe!!

Jun 09, 2010
bbc in Home Cooking
1

How do I start cooking?

how exciting! an eager young cook!! there's been tons of great advice already on cooks & books (+1 for mark bittman, who also has videos on the nytimes webpage), pantry prep etc., and the really important advice: not to be afraid to mess up!! that's so key. don't be too hard on yourself, you're already ahead of the game and have tons of time to enjoy it. i've been cooking for a long time & still make bad food now and then. :)

maybe i missed this somewhere in the replies, but one thing to remember is to TASTE your food (while you're cooking, or near the end). getting a hang of heat takes a long time & varies according to cookware & what you're making, but seasoning, texture (of pasta, for instance), these are learned by doing and tasting (and eating, and eating). the more you do it, the more instinctive things like timing and quantity will get. you knew, after all, that your chili popcorn was terrible. best of luck to you!!

Jun 09, 2010
bbc in Home Cooking

Eating with Non-CH's

sorry this reply is three years late! (i've been off CH for a while). i agree it's semi-exclusionary behavior, and that one dinner is just one dinner, but we actually didn't even know the other guests. they were friends of the groom who'd we'd met for 10mins. we did meet up with them after dinner (and we did honestly did want to catch up).

Jun 08, 2010
bbc in Not About Food

Ramen cookbooks?

i have takashi's noodles too. it got good reviews on amazon, but i found the broth less to my taste, and posted on it late yesterday (not being skilled enough to search out this great thread!). http://chowhound.chow.com/topics/7128...

it's a decent broth, but as i said i'm thinking of experimenting with pork. someday i'll step up with the noodles and check out all the handy info below.

Jun 08, 2010
bbc in Home Cooking

Takashi's noodles-ramen trial.

oops, i didn't see this when i posted yesterday. what do you think of the takashi cookbook stock recipe? i've made it twice and think next time i want to switch to pork. (see my post yesterday for original issue). i'd be interested to know what you decided about the noodles though!

Jun 08, 2010
bbc in Home Cooking

homemade ramen - not instant

i love ramen. i could eat it every day, it's so satisfying to me - i even started reading ramen blogs. some might say i'm borderline obsessed, but that's their business. my problem: i live in a city with no good ramen. other noodles sure, but i crave crave crave the real deal. so i'm willing to try to make it. does anyone have a successful broth recipe they'd like to share?

i tried a recipe from a well-rated cookbook, but it was chicken based. while the broth was good, i still feel the taste was not quite right. the kombu definitely gives it depth, but i'm curious what's worked for you? what secret has your grandmother or chef friend passed on to you that i'm missing? the other stock recipe in the book is beef based. should i try the momofuku broth recipe? is that pork based? (truth be told, while i love their ramen, i find DC's broth too salty).

both recipes in my book (not MF) are essentially basic stock recipes with meat/bones, aromatics (carrots, celery, leeks), garlic, ginger, kombu, sake. then + a shio or shoyu base (these feature bonito flakes & more kombu). do other people have pork-based recipes?

i think the noodle part is beyond me right now, and i hear that one can buy fresh ramen noodles in stores. but if anyone has recommendations for particular brands i'm all ears!

p.s. not dissing instant ramen at all. i love that too but fear it's less healthy.

Jun 07, 2010
bbc in Home Cooking

Interesting food in Midtown?

any of the yakkatori totto restaurants are great: yakatori soba, yakatori totto (they are on both E and W side), and some others (all same owner). they're izakaya (e-zawk-a-ya) so pub-like fair from grills, not sushi. the YT on the west side has a "make tofu at your table" dish that is SO good (you don't actually make it, it just sits there). YT soba has amazing noodles/broth.

Jun 07, 2010
bbc in Manhattan

Shortening vs. butter in a layer cake

i've also never made a cake with shortening, but would love to hear how it turns out (or try it soon heh heh). but all the cakes i've made with buttermilk have been amazingly moist. some of my favs. does it call for "butter flavored shortening?" that sounds a little ghastly to me but i'd do as others say and try it - maybe that would prevent having to make 3 layers of shorter cakes, though there's nothing wrong with that.

in the end it comes down to preference for taste/texture, right? i really dislike cakes made with oil, for example. texture is just not cake. more like a spounge.

Jun 01, 2010
bbc in Home Cooking

Best type of pie pan for browned crust

(it's a little random that i haven't checked chowhound in years but found this!)

i did this at my parents house b/c they too only had teeny pie pans & we were making several. i don't remember exactly what we did, but when i make crusts for quiches & other things sometimes i prebake the bottom crust a little bit while i'm making the stuff to go inside, so that warms up both the pan and partially bakes the bottom crust. (and melts cheese for quiches).

i do dream about that crust though. might have to try again. :)

Jun 01, 2010
bbc in Cookware

Looking for specific Pizza joint

yes, great lake. each pizza is hand made & timed for their limited space. i would read the yelp reviews about this place (with a grain of salt) so you know what you're in for. the pizza is quite good, and though i like to support my neighborhood family businesses, the price is a little steep. it's worth a try though, but be prepared for the wait. or, since it's nice out, call ahead & phone in an order, wait the 1.5 hrs doing other things, then eat it outside!

i would ignore the negative comments on yelp about the "pizza nazi" rudeness. they are busy, working hard, and trying their best. i found them pleasant & courteous. the reviewers were probably unaware of the wait/small shop & hangry.

Jun 01, 2010
bbc in Chicago Area

anyone out there with the le creuset risotto pot?

i have the risotto pan and love it love it love it!! i didn't make risotto in it until recently (have had it for a few years) & it worked great for that, but i don't use it for roasting. i love it for braising as RG does, largely because of the huge surface area. it can heat a lot of meat (or cajun-style food or saute stuff). you can make a lot of stuff in it for a dinner party, for instance, quickly, whereas in a smaller pot you'd have to take out cooked meat, repeat, etc. enjoy!

Aug 25, 2008
bbc in Cookware

Does your Le Creuset dutch oven scorch?

i'm new to this old post, but i've used my LC (large & small) on high heat before (gas) & never had a scorching problem. i don't generally keep it on high the whole time, but i thought the idea of good heat conduction means there aren't spots that brown faster than others. that said, generally i braise, which then involves a deglaze of some kind. but scorching? also, whatever brown bits stay on the interior bottom always come right off. i guess if i were pressed i'd say the smaller one leans towards scorch more?

Aug 25, 2008
bbc in Cookware

How Long to Roast a Pork Loin?

I totally agree about the thermometer. Just did this, with a loin that was about 2 lbs & it took a good hour + at 350 to come to 150. Even after resting it was a nice tenderness, though I'd try the 145 & rest method next time.

Try to get one that comes with a cord & timer/beeper, so you stick it in the center of the meet & set the desired temperature, then it beeps at you when it's reached 150! (The timer part doesn't go in the oven) I think I got mine at IKEA for $10. It also functions as a regular timer.

Dec 01, 2007
bbc in Home Cooking

MY RICE COOKER BURNS MY RICE!

What brand is it? I'm sure you read the directions properly, but there are some RC that require water underneath the bowl (generally about 1/2-3/4 cup using the cup provided). Usually these have a flat bottom surface, like Tatung brands that are from Taiwan. Japanese style cookers (and some Chinese ones) don't require water underneath. Sometimes when I don't put enough water the rice is a little dry but it certainly doesn't burn.

Aug 22, 2007
bbc in Cookware

Offensively bad NYT article

I read the same thing recently in an article in the NYT. They used McDonald's as the example - the only drink size available was something like 7oz, and that the average meal size for an adult was the equivalent of today's kid's meal. Oh, the article was about how after the Supersize menu faded (post Fast Food Nation), this summer they introduce essentially the same thing with another name. A 40+oz drink for 89cents. Portions are bigger & people buy them because they're getting "a deal," seems like a vicious cycle.

Re the original story and eating neuroses, I found the article mildly amusing but sad. I'm sure there are folks out there who have plenty of these types of food/dating issues (men & women, but sadly more women) and others who don't - so even if we personally aren't like that it doesn't mean it's inaccurate, though yes it's not trenchant investigative reporting.

Aug 12, 2007
bbc in Food Media & News

Blueberry glut!

blueberry soup? cold, refreshing summer soup. i remember a recipe in the silver palette...

Aug 08, 2007
bbc in Home Cooking

Please Help Me Identify this Le Creuset Piece

Does it still have its number? If you find the number & call up a store, they could track down what it is or was maybe.

Aug 08, 2007
bbc in Cookware

Dessert cookbook for gift

I'm also pro-Cake Bible, though I agree it's not for those who don't like that style of baking/writing. It's not for someone who's never made a cake certainly. And I disagree that's it's boring. The recipes have quaint little stories, but I loved but was saddened by the story about her brother's wedding cake getting eaten at the airport b/c of a snow storm. It's another kind of cookbook.

Also, I haven't finished the thread but what about Chez Panisse desserts?

Aug 08, 2007
bbc in Home Cooking

union square cafe -- thoughts, impressions, recs?

I had a great experience a few months ago - lively & informative waitress, amazing appetizers (mushroom gnocchi, fennel/grapefruit salad w/mint & seabeans), and my entree (lamb, a special) was fantastic. Some of the other entrees looked a bit overwhelming (tuna with wasabi mashed potatoes), but overall the experience was great. Dessert also fantastic, though I can't remember exactly what we ordered (there were a few). I loved it because I felt it was very low-key and our waitress very unpretentious, but we were already pretty happy & bent on enjoying ourselves before we got there too.

Aug 06, 2007
bbc in Manhattan

Miso Glazed?

You can find a wider variety of miso paste in Asian grocers if you're near one. I think it's worth it to find one without msg, but that's my preference & in Asian grocers there's little $$ difference. I love miso paste on fish particularly (also healthy healthy) - like in this recipe. Good luck with expanding your flavors!!

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

Jul 29, 2007
bbc in Home Cooking

Gifts from herbs

I don't know about botulism in oils, but I received a gift of herb satchels ("bouquet garnis") that I loved - simple herbs wrapped together & then wound with simple string, possibly before they dried.

It looks like they took smaller strips of herbs (thyme, oregano, savory) & then took larger-leaf herbs (bay leaves but i'm sure basil would work - not purple basil maybe) & arranged these around them to make a sort of casing. Then took white string and would it around it 5-6 times, but beginning & ending with an inch lengthwise on each side so that the ends could be tucked under the wound string. The herbs I got were probably more for french-ish cooking, but you could come up with combos of the herbs you have and maybe cut cheese cloth to make little dumpling sized satchels that you fill with the herbs & tie. I'd put the prettier ribbon on the thing that holds your present, since they'll be throwing them into their pots. I pop these into roasting chickens or some like dish and it's fantastic. I really appreciated the gift, & if they were hydroponic I'd be even more excited (not really sure why...) Great gift idea.

Jul 29, 2007
bbc in Home Cooking

How do you use up your leftover vegetables?

ditto the potpie, soups, pasta/pizza concoction, stir fry, ratatouille.
fritatta sounds great!

Jul 29, 2007
bbc in Home Cooking

handheld blender

I have a handheld (as well as stand & portable blender, what's my problem?) & think it's a KitchenAid - came with chopper attachment, whisk & cup. I got it b/c my other one broke & I have to say - I LOVE it. Haven't read the article posted from the LATimes but I leave this sucker plugged in (to a power strip) & attach as needed. Very handy & the tall cup it comes with is great for mixing, as it doesn't swoosh all over like it did when i used a wider pyrex cup. Also - for all those other blenders I have, if you puree soup - this makes it a breeze!

So I think it's worth it, though I used a coupon to one of those BB&B stores to get a 10% discount.

Jul 28, 2007
bbc in Cookware

Help! I have to "meet the parents" and bring dessert!

p.s. lemoncella might enhance the lemony flavor in that fig tart, but that can be an acquired taste...

Jul 27, 2007
bbc in Home Cooking

Help! I have to "meet the parents" and bring dessert!

Not sure if figs are in season yet (and ripe ones are pretty crucial), but this tastes divine. Don't doubt the crust & it's savory leanings, it is delish!! And best of all - very easy to make. Just bake the crust, the rest is assembly.

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

Jul 27, 2007
bbc in Home Cooking

what's the most unusual thing you've eaten?

Wow, this is a really old post - with a recent response. I've regularly eaten lots of things in Asian cuisines that would probably gross a lot of people out (perhaps not CHers), but I've paused at:

blood cakes (steamed gray squares that look like tofu not as bad as it sounds
& not something i eat regularly)
intestines & tripe (a personal not a flavor thing)
scorpion on a stick (night markets)

and my favorite, for novelty, definitely not for taste:

deep fat fried cicadas (served belly up on a platter)

i passed on the snake bile & soup.

Jul 27, 2007
bbc in General Topics

Cleveland Area - Coffee Beans???

Thanks for the suggestions, it seems I should try City Roast next time I'm at WSM, and Phoenix as well. I'm a little unwilling to pay so much shipping for my coffee addiction, otherwise I'd be buying Stumptown too. Or Blue Bottle, from Berkeley, which is also heavenly. Mmmmm...coffee...

Incidentally, I also saw that Whole Foods is selling a shade grown coffee from a roaster (I think in NC), for those interested in environmental sustainability. As well as Phoenix beans.

Jul 27, 2007
bbc in General Midwest Archive

What are your fav places to buy kitchen goods?

You seem to have covered them all!! I agree about TJMaxx type stores for certain things & Costco for appliances. I'd add restaurant supply stores & Asian groceries. cheap cheap!! (and generally some good quality stuff)

Jul 26, 2007
bbc in Cookware