CindyJ's Profile
Tater Salad: How Do You Take It?
Red potatoes - skin on - cut into large chunks then steamed until tender. For the dressing I use equal amounts of mayo and sour cream, some whole grain Dijon mustard, chopped dill, and S&P. Delicious.
Absolutely the BEST pretzels I've ever had!
I bought this package of pretzels at The Fresh Market. They're Unique brand Extra Dark "Splits." I'm not sure what they mean by "Splits" but they're everything a pretzel ought to be. Crisp, over-baked so they're darkened and crunchy, and absolutely delicious. When I think about it, the parts of a pretzel I've always liked best are the crisp ends. The pretzels in this package are entirely over-baked -- and I'm loving them. Has anyone tried these? What do you think of them?
Dutch ovens, Mario Batali vs Le Creuset or Staub...picture speaks a thousand words
I'm using several LC pieces that are 40+ years old. They've held up beautifully and I wouldn't consider any other brand if I were shopping for enameled cast iron.
Dutch ovens, Mario Batali vs Le Creuset or Staub...picture speaks a thousand words
I had a LC French oven that had discolored through 35+ years of use. I sent LC a photo and they immediately offered to replace it with a brand new French oven. All I had to pay was the cost of postage.
Dutch ovens, Mario Batali vs Le Creuset or Staub...picture speaks a thousand words
I was surprised at the photos in the link in the OP because I would have expected, based on personal experience, that after repeated use the LC would be slightly discolored by now. Not cracked or chipped, but darkened a bit.
Kraft "real Parmesan cheese"
And when the wedge has been shaved down, I toss the rinds into a baggie and freeze them. Then, when I'm making soups or sauces, I toss a few in. YUM!
Kraft "real Parmesan cheese"
I grew up with the green can, too, and it was regarded as something of an "exotic" ingredient in my childhood household. In fact, It'd be safe to assume that no one in my household had ever heard of, let alone tasted, REAL Parmigiano-Reggiano. Come to think of it, my world of cheese consisted of American cheese, cream cheese and occasionally muenster cheese. Nothing pungent, funky or stinky. Why...? Because they were pungent, funky or stinky -- who'd ever want to eat anything that smelled so awful?
But I digress. The stuff in the green can was always used VERY sparingly, and if I were to guess, I'd say my mom still probably has a container of the stuff in her pantry -- and that it's probably older than most chowhounds reading this post.
Kraft "real Parmesan cheese"
True, enough. And, if found in a position where the green can is being passed around the table, you can always choose to pass it up.
Granola - can molasses be substituted for honey?
I use a variation of Mark Bittman's recipe which calls for either honey or maple syrup as a sweetener. http://content.markbittman.com/recipes/granola
Kraft "real Parmesan cheese"
...and maybe there are those who see the ~$18-20/lb price of "authentic" Parmesan and compare it to the cost of the green can, and their purchase decision becomes a "no-brainer."
Kraft "real Parmesan cheese"
"Is parmigiano-reggiano available in US supermarkets? grated parmigiano-reggiano?"
The answer to your first question is, of course, "Yes." Authentic Parmigiano Reggiano is stamped on the rind and is widely available in US supermarkets. And there are some supermarkets -- I'm thinking of Wegmans in my area -- that have grated Parmigiano Reggiano available in the cheese department, right where the blocks of the cheese are sold.
But, according to Wikipedia, something labeled "Parmesan" MIGHT be a totally different product: "The name Parmesan is also used for cheeses which imitate Parmigiano-Reggiano, with phrases such as "Italian hard cheese" adopted to skirt legal constraints."
All I want is a good cup of coffee at home. [moved from General Topics]
"Auto drip will never be quite as good, especially since temp won't ever be quite high enough..."
Doesn't the Technivorm address that?
Leftover Lobster
You just reminded me -- I've still got 3-4 quarts of lobster stock in my freezer from last summer. I wonder if it's still good.
Fourteen ounces is the new pound
"Your call is important to us. Your estimated hold time is 47 minutes."
Fourteen ounces is the new pound
It's also probably fresher there than the bagged stuff you get at the supermarket.
A solution for too noisy?
Craig LaBan, restaurant critic for the Philadelphia Inquirer, always includes weekend noise levels measured in decibels in his restaurant reviews, and notes that "Ideal is 75 decibels or less." I think it's a really helpful piece of information.
Leftover Lobster
Drawing on the ideas here, I ended up making a salad by combining the chunks of lobster with avocado, seedless cucumber, radish slices and cherry tomatoes. Scooped the salad into martini glasses, sprinkled it with a little lime zest and served it with lime wedges. No dressing because I didn't want to overpower the taste of the lobster. Thanks for all of your great suggestions.
kennett square restaurants
I often recommend Sovana Bistro, but it might be beyond your budget. In Kennett, La Verona and Portabello's are both enjoyable, and for more casual dining but good food (and huge portions), try Enzo's. All three are BYO.
Using agave nectar in place of simple syrup...
...is it a 1-for-1 substitute? I want to use agave nectar in a margarita recipe that calls for 3 tablespoons of simple syrup and I'm not sure how much to use. Thanks!
Leftover Lobster
I never, ever thought I'd utter these words, but I have one lobster left over from last night's dinner. It's about 1.5 pounds, whole, steamed and refrigerated. I'd like to feature it in an appetizer for two for tonight's dinner. How should I use it? Thanks!
Why do you continue shopping at CostCo? I am underwhelmed. What do you appreciate about the warehouse store?
I'm under the impression that that varies by state.
Fourteen ounces is the new pound
And a "pound" of coffee has been 12 ounces for quite some time.
Recommendation for Anniversary dinner in New Hope, Doylestown, etc
Another vote for the Inn at Phillips Mill.
"Least Favorite Vegetable" Poll
There aren't many veggies I won't eat, but beets is one of them. I really want to like them, and I do try them every now and then, but I just can't stand them. I even made a gorgeous red and golden beet and goat cheese salad for a special family dinner last year, but couldn't bring myself to eat it.
Red Rose / Annie Bailey's - Lancaster
Has anyone been to either of these places lately? I'd love to hear your opinions. Thanks.
Kitchen remodel -- which comes first, granite or cabinets?
Great insights and helpful advice, meatn3. Thanks!!!
Shipping Wine to Philly
Now, you didn't hear this from me, but -- I've heard through the grapevine (Ha! Ha!) that there are actually wine storage facilities in NJ that PA residents use for the purpose of receiving shipments of wine from other states, and maybe from other countries, as well. IF that's true, then I'm guessing wine can legally be shipped from France to a private residence in NJ, although maybe not through USPS. Crossing the state border into PA with wine not purchased in PA but intended for consumption in PA is clearly not legal, but that's a risk gazillions of Pennsylvanians take every day.
How far are you willing to drive for a good restaurant?
I just can't help it if a destination dining experience ends up feeling like a vacation. :-)
How far are you willing to drive for a good restaurant?
During the summer, we'll often travel about 2 hours each way to get to Maryland's Eastern Shore for steamed crabs and cold beer with a view of the Chesapeake from an outdoor deck. We make a day of it, and it feels like we're on vacation.
Univ of Delaware/Newark, DE-Wilmington, DE
Is Vita Nova, upstairs in the Trebant Center, still open? It's run by the students who are studying Hotel and Restaurant Management and I think it's the single best-kept dining secret in the state of Delaware.
Or, if you don't mind a 20-minute ride north, there are a number of really good places in the Kennett Square area.
