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Mildest tasting white flour substitute

How does Cashew Flour/Meal compare to Almond Flour/Meal?

Nov 14, 2014
cloudship in Special Diets

Mildest tasting white flour substitute

Not sure - I don't think it is, package doesn't say. I am using the Bob's Red Mill brand.

Nov 12, 2014
cloudship in Special Diets

Mildest tasting white flour substitute

How does that taste? I note a lot of the "low carb" type of flours are just complex mixes of things live Flaxseed flour. Is Carbalose different?

Nov 10, 2014
cloudship in Special Diets

Mildest tasting white flour substitute

I tend to do that too. The problem I find is that the almond taste just seems to overpower everything where it is not a compliment to the flavor. Same with coconut flour, and coconut flour is so hard to work with. I saw the cashew meal - wasn't sure if it would be stronger or milder. Same with Walnut flour.

Nov 10, 2014
cloudship in Special Diets

Mildest tasting white flour substitute

So I have been trying to cut back on carbs. For me the biggest challenge is flour. I like my noodles, dumplings, crackers, and cereal. Most low carb recipes I see rely on either Almond Flour or Coconut Flour, both of which I find too strong tasting in recipes.

What flour substitutes are the mildest tasting? I am really mostly concerned with bulk - I can compensate for gluten issues, and egg whites just aren't holding up enough for me.

Nov 08, 2014
cloudship in Special Diets

Recipe ideas for picky husband?

Read this: http://www.mayoclinic.org/healthy-liv....

Make sure you click on Read Comments. It is not unpopular. I used to think I was the only one like this.

Just a couple of comments I want to add as I deal with this myself. First, it is NOT a lack of flavor. In fact that is usually what turns me and I suspect others like me off - the flavors are too strong. I only discovered this when I was flying and got served a meal, and for some strange reason actually tried eating a piece of raw tomato. I think it is because of the altitude, but I find there are a few veggies I can at least swallow (I wont say so much eat or enjoy) when in the air I cant on the ground.

Second, and again a bit of discovery - tomato sauces are good, but tricky. a lot of them I find intolerable, yet in other cases I love them. Whatever you do, don't do raw tomato sauces or tomato puree.

What about fruit flavors? not so much fruit itself, which he probably wouldn't like, but fruit flavors? Try combining that with proteins such as chicken.

Oct 08, 2014
cloudship in Home Cooking

Fluffy Bechamel

I got much better (though still far from perfect) results this time around. I did use 2 yolks instead of whole eggs, which I think was a big difference. I also used 1/3 cup of olive oil and 2/3 cup of flour instead of 1/2 cups of each, and lastly, I simply let the oil and flour cook over very low heat instead of constantly stirring. And only stirred occasionally after adding the milk, again going for longer over lower heat. I think I might have been stirring to much too vigorously, and ended up getting it too glutinous in the process. It had a much better consistency but not as much height.

Sep 29, 2014
cloudship in Home Cooking

Best Delivery Pizza JFK Area

Going to be spending a night at a hotel near JFK. I won't have a ton of time, and too cheap to spend the money on the Airtrain just to get to the subway. What is the best pizza place that delivers in the area? I love a lot of cheese and a slightly sweet sauce, if that helps.

Sep 17, 2014
cloudship in Outer Boroughs

Fluffy Bechamel

I use whole eggs. In fact this last time I even tried three - yet I did not get the puff that I had expected. Should I have cooked it a little loner after adding the egg? In fact I think it was too much egg - it seemed a little tough this last time. Or maybe it is just quantity? How much bechamel do you usually make?

Sep 09, 2014
cloudship in Home Cooking

Fluffy Bechamel

I have been trying to make a good Pastitsio lately. My problem is the bechamel sauce - no matter what recipe I try, mine always comes out kinda thick and gooey, not light and fluffy. Any hints?

Sep 09, 2014
cloudship in Home Cooking

Not so happening places near Hilton Midtown

Like I said, the onion soup was fantastic - one of the bet I have had. But that is me - I always manage to pick the wrong restaurant and the wrong thing to order.

The food hall wasn't bad. I mean, it is not as great as I think they make it out to be, and no I did not feel like I was in Europe. But things looked pretty good, prices were up there but not exorbitant. Definitely tourist country, though, if that bothers you. I just take them as part of the scene.

I did discover Kinokuniya though. Even discovered the ground floor Japanese section - which was great until I realized they don't put pictures on the book spines so I had no idea if a book was a cookbook or a novel!

Jul 17, 2014
cloudship in Manhattan

Not so happening places near Hilton Midtown

Well, my plans were a bit upended due to some transportation issues. I ended up grabbing a late lunch piece of quiche at Pain Quotodien, which to be honest I thought was way overpriced and not terribly good. I did have a chance to grab an incredibly good blueberry bread pudding from a stand in the food hall beneath the Plaza hotel.

After getting back late I found I was still in a bit hungry and wasn't in an Italian type of mood so I did end up at Bonne Soupe - the onion soup was incredible! Unfortunately the quiche (I was in a quiche mood I guess) was horrific, so I passed on desert. Next time i am down there I am going to make sure I plan for a little more time, I forget how much longer eating and getting around in New York is compared to back home.

Jul 17, 2014
cloudship in Manhattan

Not so happening places near Hilton Midtown

I just took a peak at their menu. If that is a step up from a Diner, I think I am going to have to start looking at diners and fast food.

Jul 08, 2014
cloudship in Manhattan

Not so happening places near Hilton Midtown

Agreed pizza is moving upscale (not so sure I am a fan of that), but I think /i had in mind maybe something more of a real dinner. I would normally say family style, but in New York I kinda worry what I would get with something labeled as such.

maybe I should change the focus and say a nice wide menu with not too expensive prices?

Jul 06, 2014
cloudship in Manhattan

Not so happening places near Hilton Midtown

Going to be in the city next weekend for a night. My schedule is pretty tight already, and to be honest I am not planning on making this a culinary trip. I am looking for a fairly laid back place near the mid-town Hilton/MOMA on a Saturday night. I want something maybe a step or so above a diner, but not asian. Doesn't have ot be the best food in the world, certainly not the fanciest or most innovative, just something reliable and where I dont have to getdressed up or refinence my house for.

My backup is La Bonne Soupe.

Jul 05, 2014
cloudship in Manhattan

Croissants in Worcester

They finally opened? I thought the idea was dead - they had been talking about it for years. Will have to check it out.

Cheese for a Flight

Unfortunately, not local. I have a couple incredibly good ones about an hour and a half away, but won't have time on this flight anyways to stop there. Now that I am back to airline peon though, I expect to be flying in coach on long trips more often, so I will look into it anyways and see what he says.

Beyond my immediate needs I think this makes a good general topic, as more and more people are, I think, looking to bring their own snacks on board. Maybe we should expand the subject a bit to say what you would take as a cheese plate type of thing with you. Get into the accompaniments?

Apr 25, 2014
cloudship in Cheese
1

Cheese for a Flight

May have been when they became popular, but it has been used as a trick for a long time as an alternative to melting ice packs.

Apr 23, 2014
cloudship in Cheese

Cheese for a Flight

Nope. Although, that does bring up ANOTHER idea I have had. How likely do you think you would be to spend $800 a person for a wine and cheese flight with really, really nice views?

Apr 23, 2014
cloudship in Cheese

Cheese for a Flight

Depends on the security. Technically a no-no, but some let it through. Risk on that one. Better luck with the frozen peas, though I have not tried that one myself.

In my case, though, my luggage will be sitting in my car ahead of time for several hours. I might use a freezer pack and bag and ditch that at the airport in my car if I drive all the way in this time.

Apr 23, 2014
cloudship in Cheese

Cheese for a Flight

We are going way off topic here, but I guess as a frequent flyer myself, I understand this is an issue.

First, to clarify, we are talking here about domestic US flights. There are a few differences in other countries, but we are going to be clearing security here in the US.

TSA is concerned with safety, not drug smuggling. That they leave up to other agencies. The concern is with liquids and liquid like solid substances (a.k.a. gels), that pose a security risk. They can reduce this risk (note it is not eliminated) by limiting things to small sizes. So, by making you carry liquids or gels in 30z or smaller units, all totaling less than a quart, the risk is reduced. Nothing requires your 3-1-1 bag to be toiletry items.

Airlines wont let you take alcohol on board. Too many regulation risks that way. But anything else they are happy with. A fed passenger is a content passenger.

As for the olive oil, check things like that. They make special bags for those types of items, but you can also get away with a double-lock gallon zip bag or one of those compression storage bags. Do use a bag, though. Not only because the baggage handlers well, mishandle bags, but also there is a pressure drop to about 8K feet in the baggage hold, so a pressurized bottle may leak or even pop the cork. Not likely, but possible.

Apr 23, 2014
cloudship in Cheese
1

Cheese for a Flight

I fly enough to have a grasp on what will make it through and what wont. Gels and Liquids are the challenge - so soft cheese depending upon the consistency and TSA staff at the time might be harder, but firmer cheeses wont have a problem, at least not in the US.

The reason you cant get your yogurt through is the size and being out of the bag. You can put small containers - those little plastic condiment cups you get from fast food places, for instance, in your 3-1-1 bag if you have room. That should clear.

Apr 22, 2014
cloudship in Cheese

Cheese for a Flight

That may have been solved on another forum - Dental Floss! Works like a cheese wire. Obviously cant be super hard, but will work with firmer cheeses, which is what I tend to steer towards.

I am really, REALLY concerned about the smell, because that gets commented on so very often in travel forums. I am worried not so much about spoilage as I am about condition, as a ziplock bag of cheese sitting in a hot briefcase for 4 hours before I get around to eating it doesn't sound so appealing.

I tend to lean towards firmer cheeses. I will definitely have an aged Gouda in there. While I like Stilton, it would be too strong a smell. I am not a big cheddar fan. Might try some Comte if the market has some.

Apr 17, 2014
cloudship in Cheese

Cheese for a Flight

I want to make up a cheese plate to take with me on an upcoming flight. This will be domestic US and eaten in flight, so not worried about importing stuff. What cheeses, say 3-5, that I could pick up at a market or smaller cheese shop (so, another words common cheeses) do you think would make good choices? That means ones that will hold well without refrigeration in a ziplock bag or plastic container, that won't smell (and disturb other passengers), and be easy to cut. Aged Gouda will definitely be in the mix.

Apr 17, 2014
cloudship in Cheese

Recent Golden or Lakewood area recommendations

Seems most of the Golden, CO discussions are a few years old. I will be out there visiting family in a couple of weeks, and am hoping to get a meal to myself that I can enjoy. So I am looking to see if there is anything new in the area that is good.

I know about Sherpa, Ali Baba and Grappa (I think that's the name). I am looking for something other than the usual Mexican, and preferably not Asian. I will have a car, but not a ton of time, so maybe west of 25, south of 70/58, north of Alameda? I know it is kind of a dead zone there.

Doesn't have to be fancy or the most outstanding meal in the world, but something new and different would be nice.

Apr 17, 2014
cloudship in Mountain States

Oil in pasta water yes or no?

I was going to ask that. While I have not found the oil to affect the pasta, I have found it affects boiling over. But that is based purely on casual observation. Personally I usually don't bother with the oil., but that is why I was told it was added, not the stickiness.

Jan 04, 2014
cloudship in Home Cooking

Best cookie press

We found the trick is to accept that the first 5-10 cookies aren't going to come out right. I think it has to do with the dough not yet having a chance to come out at even pressure after loading. Fortunately all you have to do is put the dough back in with the next batch. Unless of course someone eats it before it makes it that far...

I found the actual press! Unfortunately I think the discs are long gone. I don't have time to make them now anyways. Maybe I will make some for New Years.

Oh, last couple of years we did them I did the dough in the food processor. It came out perfectly fine and a lot less hassle. My mother actually hated making them but everyone in the family loved them so she made them anyways. Wish we had learned that trick earlier.

Dec 23, 2013
cloudship in Cookware

Best cookie press

I want to buy a cookie press. My mother used to make Spritz cookies for Christmas, and I have her old recipe, but the press is long gone. But, I have a hang up for buying a tool to make one batch of cookies a year. Besides making cookies more often, what else could you do with a cookie press?

Dec 21, 2013
cloudship in Cookware

What to serve with Ricotta Spread

I am going to be making some Fresh Ricotta Spread for a potluck. Simple recipe - honey and almonds. But, what should I serve it with? I have tried all sorts of things - I prefer something like a sweet bread myself, but my tastes are...different, too much of a sweet tooth. What would you serve it with?

Dec 16, 2013
cloudship in Cheese

Solo Diner in Honolulu - Reservations Required?

Thanks. That is my usual procedure. I just read so much about reservations in Honolulu that I was becoming a bit worried. Are there a number of smaller hole in the wall restaurants in the area? I can almost always find one of those that isnt too long a wait and has good food.

Nov 07, 2013
cloudship in Hawaii