kramos's Profile

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Food-Celebrity Halloween Costumes: Sexy Michael Pollan and More!

Holy Crap Blake! You just made my day.

Oct 14, 2010
kramos in Features

Bacon, Asparagus, and Goat Cheese Grilled Pizza

Hey Redhatr,

We did try this pizza with prosciutto and we preferred the sweet, smokiness of the bacon, but prosciutto works too. Enjoy and let us know what you think!

Jul 13, 2009
kramos in Recipes

CHOW Recipe Lab #3: Coleslaw

Thanks for all the great responses! We will take another look at the coleslaw recipe, adjust it according to your suggestions and post a new recipe within the next couple of days. In the meantime, if anyone else wants to give the recipe a try, please post what you thought and what changes you might make.

Jun 11, 2009
kramos in Home Cooking

Basic Pie Dough

Yes JohnE O, that is correct! You will double the recipe if you are making a double crusted pie.

May 29, 2009
kramos in Recipes

Corned beef - 3 days enough time for brine?

When we were testing our recipe for our Make Your Own Corned Beef Story: http://www.chow.com/stories/11538 we brined many briskets from 24 hours to 1 week. The longer the brine the more flavorful (obviously) but after 3 days the brisket was had a nice pickled flavor and was very tender (after simmering). We didn't have to inject it or anything.

May 13, 2009
kramos in Home Cooking

Non-tomato pasta sauce recipes?

There are some awesome non-tomato based sauces on CHOW that you should check out. A couple of my favorites are Linguine with Clams and Chorizo: http://www.chow.com/recipes/14121 and Beet Greens and Feta Pasta: http://www.chow.com/recipes/11402.

May 12, 2009
kramos in Home Cooking

Pantry dinner

Do you have any dried fruit on hand? A really yummy pasta is tuna, raisins, capers, some herb, and onion and or garlic. I also add some chili flakes if I feel like something spicy.

Rice and beans are always filling and satisfying. Are your beans canned or dried? If canned, I just saute some onion and garlic in a sauce pan, season with salt, pepper and either chili powder or some kind of spice mix then add the drained beans and cook until they are hot. Serve with rice and presto! Dinner.

May 11, 2009
kramos in Home Cooking

Roasted Beef Tenderloin with Henry Bain Sauce

Hey kimcheesoup,

For medium-well you want the thermometer to read 165°F and well done is at 170°F or above.

Hope you enjoy the recipe!

Apr 21, 2009
kramos in Recipes

Spiked Pineapple Agua Fresca

Hi Angel Food,

It was 3 pounds of pineapple before it's peeled and cored. Enjoy!

Apr 10, 2009
kramos in Recipes

Horchata

So true StriperGuy! If anyone is interested in the Spanish version we also have this recipe: http://www.chow.com/recipes/10462?tag.... Equally delicious!

Apr 10, 2009
kramos in Recipes

The Basics: How to Make Lentil Soup

Hi all,

This recipe makes about 4 to 6 servings (a little more than a quart). We suggested not using red lentils simply due to the difference in cooking times as Dave MP indicated. If you want to use red lentils, simply cook them for less time.
Happy Cooking!

Mar 24, 2009
kramos in Features

Roasted Delicata Squash Salad

LNG212,

That is the beauty of delicata squash, it is one of the very few winter squashes that doesn't need to be peeled, once cooked you can eat it, skin and all.

Mar 23, 2009
kramos in Recipes

Chopped Chicken Livers

Thank you leemoop for pointing out our mistake. Apparently our research wasn't thorough enough. The recipe has been changed to broiling the chicken livers so they are Kosher for Passover.
As for the sherry, if you can't find Kosher sherry in your area, either substitute a Kosher wine or leave it out.

Kate Ramos
Associate Food Editor

Mar 23, 2009
kramos in Recipes

Welcome to the CHOW Recipe Lab

We love it that you're into this idea, which by no means is a profit-making venture, but simply a fun way to get more collaboration on our recipes.

So let's nix the sweet tamales. We thought it would be good project, something you could get your hands dirty with, and we wanted to get some insight from tamale-making pros. The original intention was for a tamale-making party, thus the high yield. But we were wrong, we move on -- that’s the beauty of this idea, it’s fluid and we are flexible.

The next recipe we'll try out, soon, will be more of a weeknight dinner- -- easy to make, easy to buy ingredients for, and not too many servings. We completely agree with your protocol, greygarious and if there are any other guidelines anyone else can think of that would facilitate this process we would love to hear your suggestions. So please stay tuned we look forward to your feedback.

-Kate, reporting from the test kitchen

Mar 18, 2009
kramos in Home Cooking

Olive-Parsley Dip with Crudités

mortarNpestle,

You could most definitely blanch the veggies up to 1 day in advance. Just cover and refrigerate until you're ready to serve.

Feb 02, 2009
kramos in Recipes

Bittman's 10-Minute Stock Put to the Test

Yes, in the restaurant world whenever we would run out of stock to cook with we would make a quick stock as Mark Bittman suggests above. So flavorless as it was, most of the cooks dubbed it "caldo de agua" or water stock. There's nothing wrong with store-bought chicken broth.

Jan 28, 2009
kramos in Features

The Basics: How to Make Veggie Risotto

Majikstreet,

There are tons of other options besides zucchini. You could add some mushrooms with the onions and garlic, or blanch broccoli or cauliflower and mix those in as you would the zucchini. Also, raw spinach or frozen peas would be good substitutes.

Kate Ramos
Associate Food Editor

Jan 22, 2009
kramos in Features

The Basics: How to Make Veggie Risotto

Hey DeisCane,

Adding the zucchini in at the end keeps it from getting too mushy. By the time you've adjusted the seasoning and stirred in the cheese the zucchini has cooked, but is still a bit al dente. Give it a try and let us know what you think!

Kate Ramos
Associate Food Editor

Jan 21, 2009
kramos in Features

Seared Scallops with Lemon and Vodka

Hey strawbrryF,

A simple bulgur side dish like this one http://www.chow.com/recipes/11227 would be delicious with the scallops, but all you really need is some good bread to soak up the cream sauce and maybe a simple salad to complete the meal. Enjoy!

Jan 08, 2009
kramos in Recipes

Shaved Ice Treats

Good eye charlesbois, we've seen it written both ways and decided to go with shaved. Hope you enjoy the story.

Jul 01, 2008
kramos in Features

Almond and Walnut Baklava

emick,
The whole clove provides very subtle clove flavor, although feel free to leave it out if clove isn't your thing.

Jun 27, 2008
kramos in Recipes

Winter Greens Soup

Of course you can use vegetable broth, just make sure you taste the soup and adjust the salt and pepper as necessary. Chicken broth tends to be saltier.

Jun 25, 2008
kramos in Recipes

Pork Tenderloin with Salsa Verde

semily24,
You got it right! You make a slice along the outside of each half and the flaps don't open so much as you press them down to spread the tenderloin out, and maximize the surface area.

Apr 28, 2008
kramos in Recipes

Orange-Maple-Glazed Pork Chops

Made this for dinner last night and the brine turned out moist and flavorful chops. The glaze was nice, but the pork chops would be just as good without it.

Apr 22, 2008
kramos in Recipes

Thyme-Rubbed Bison Short Ribs

DougRisk,
On short ribs there is a side that is mostly bone and a side that is mostly meat. As long as that meat-side is facing downward in the pan and is covered by liquid (even if all the bones are not) you should be fine. When in doubt, go ahead and add another cup or so of broth, it will still turn out fine, but the braising liquid won't be as viscous. Let us know how it turns out.

Apr 09, 2008
kramos in Recipes

Thyme-Rubbed Bison Short Ribs

Hey DougRisk,

Thanks for trying the recipe, sorry if it was a bit confusing. Hopefully we can clear up some of your questions.
1. If your ribs are meaty-side down, then the broth doesn't need to cover them completely. But maybe next time try braising them in a smaller pot.
2. You followed the instructions correctly, in step 1 it says to cover the ribs on all sides with the rub. Some of the garlic will burn a bit, but it all ends up in the braise and the little bit of bitterness that comes off the garlic adds some balance to the dish in the end, so don't worry about that.
3. If you have half the amount of ribs, they more than likely will take less time to cook, checking every so often after they've cooked about an hour and a half is always a good idea.
Hope this helps and you'll give the recipe another try.

Apr 09, 2008
kramos in Recipes

Sainte-Maure, Basil and Fresh Herb Terrine

Riverliz,
The one we used was 12 ounces.Let us know how it turns out.

Mar 19, 2008
kramos in Recipes

DIY TV Dinners

The trays are made by artist Armando Ramos, a sculptor and living in San Francisco.

Mar 08, 2008
kramos in Features

Red Lentil Pâté

Garlecchina,

The oregano could either be left out or you could substitute a couple tablespoons of fresh chopped parsley. As far as the mushrooms, they tend to lend some meatiness which would be hard to substitute, flavorwise, but if you wanted to go in a different direction you could sub some cooked butternut squash or even soft cheese, like cream cheese or goat cheese. We found smoked paprika at our local Whole Foods, but if you don't have one in your area, you can order it online from Penzeys Spices: http://www.penzeys.com

Jan 29, 2008
kramos in Recipes

Bittersweet Chocolate Sauce

Marsky555,

Having never tried substituting soy milk for the dairy in this recipe, my initial thought is that it would be much more runny and therefore, I would recommend leaving out the 1/4 cup water. Give it a try and let us know how it works.

Jan 23, 2008
kramos in Recipes