CindyJ's Profile

Title Last Reply

Anyone know how approx. old this Le Creuset is?

I've got several pieces of vintage 1970 LC that came with wooden handles. A few years ago I wrote to LC asking about replacement handles. They sent me new oven-safe replacements, gratis.

1 day ago
CindyJ in Cookware

Bringing food to parties/dinners

Regarding Point #2: If I were hosting a dinner and one of my guests brought an actual food dish, I would feel ZERO obligation to serve it at that time. If it was a small appetizer or a small dessert I might consider serving it. But if it was an entree-type dish, or even a side dish, I'd thank them, tell them it looks delicious and ask if it freezes well so I can enjoy it at another time. NO apologies for not serving it that night, no embarrassment, no confusion, no guilt. It's really no different than a guest bringing a bottle of wine when I've already paired wines with dinner. Thank them for the gift and put it away to uncork another day.

1 day ago
CindyJ in Not About Food

Can anyone help me with the name of this Theater District restaurant?

Someone asked me for a recommendation for an anniversary dinner in the Theater District. I don't live in NYC and I'm not an expert on NYC dining. Are there any places you'd care to recommend?

Nov 20, 2014
CindyJ in Manhattan

Can anyone help me with the name of this Theater District restaurant?

That's IT!!!!!! Thanks so much! Is it worth a visit?

Nov 20, 2014
CindyJ in Manhattan

Can anyone help me with the name of this Theater District restaurant?

It's been many years since I was there, so it might not even be there any longer. But... it was in the Theater District, very pretty on the inside. I think there was an outdoor seating area. I thought it was called something like The Garden, but I could be totally wrong. I believe it was west of B'way and on the north side of the street. Maybe even very near a parking lot that had "stacked" parking.

Is this sounding at all familiar to anyone? And if so, is it worth revisiting?

Thanks!!!!

Nov 20, 2014
CindyJ in Manhattan

American South or Southwest Christmas appetizers or sides

You might find some inspiration in the Food section of today's NY Times. http://www.nytimes.com/interactive/20...

Nov 19, 2014
CindyJ in Home Cooking
1

Food grade lye in Philly or western burbs?

Just yesterday I was listening to a podcast of The Splendid Table in which David Leite interviewed Andrea Slonecker, author of "Pretzel Making at Home." She recommends using baking soda that has been baked in the oven in place of lye. Baking it "changes the chemical properties in the baking soda to make it behave more similarly to lye."

Here's a link to the podcast: http://www.splendidtable.org/story/he...

Nov 19, 2014
CindyJ in Philadelphia
1

Veal Bones -- A Tip Worth Repeating

There's a lot of good stuff packed into that little store. While I was there I picked up a few other things -- a couple of tubes of (well-priced) concentrated tomato paste, a large tin of EVOO, San Marzano tomatoes, imported tagliatelle, a nice chunk of Parmigiano Reggiano. Papa's is a short detour from Moore Brothers, so I do get down that way fairly often. My next shopping trip there will definitely include rib veal chops.

Nov 19, 2014
CindyJ in Philadelphia

So What Dishes do you top with a Runny Poached Egg?

I've been using a raw, unpasteurized egg yolk in my caesar salads for a loooong time. No mishaps yet.

Nov 18, 2014
CindyJ in Home Cooking

Maria's pizza and pasta in hockessin

Is their menu available anywhere online? I can't seem to find it in any of the "usual" places.

Nov 18, 2014
CindyJ in Mid-Atlantic

Dinner for 14...dinner on table or self serve?

If you have enough room on your dining table, pass the bowls and platters as suggested above; two bowls/platters of each dish, as greygarious suggests, would be even more efficient. What I typically do with a crowd that large is to plate, serve and clear the first course, usually soup. From that point on, everyone serves themselves from a buffet table set up nearby (although not necessarily in the kitchen -- the kitchen counters are generally too cluttered with pots, pans, bowls, dirty dishes, etc.). That frees up lots of space on the table for wine, water pitchers, flowers, candles, etc.

Nov 17, 2014
CindyJ in General Topics

Kitchen Cabinet Organization ideas?

As much as I hate to say it, try Walmart. Don't overlook the closet organizers -- that's where the shoe boxes will be.

Nov 17, 2014
CindyJ in Cookware

Kitchen Cabinet Organization ideas?

What's on the wall just above your stove? Is there room to hang a shelf there?

Nov 17, 2014
CindyJ in Cookware

Kitchen Cabinet Organization ideas?

I have a pretty sizable pantry closet. That sounds like (and actually is) a good thing, but with 18" deep shelves, before our recent kitchen renovation things would get stashed in the back and never be seen again. My solution was to "basketize." I grouped certain things according to how I used them -- Asian ingredients in one basket, baking ingredients in another basket, spices in another basket, etc. Then, when I needed something, I'd pull out the basket and everything would be visible and accessible. The challenge is to find baskets that don't force you to lose space. For some ingredients I used clear plastic shoe boxes because there's no "lip" to take up extra room.

The other tip I'd offer is to de-clutter. Things you don't use often (Bell's Seasoning, extra glasses, etc.) might be moved out -- maybe boxed up and stashed in a closet somewhere else. Keep the space you do have as functional as possible.

Nov 17, 2014
CindyJ in Cookware

Who makes this unique roasting rack?

I saw the price (when available) listed at $78.62.

Nov 17, 2014
CindyJ in Cookware
1

When is mayonnaise not mayonnaise...?

I JUST read that article in this morning's Times. Interesting "editing" they've done to those comments on its website. I use the word "editing" loosely because what they've done is to change the essence of that particular comment to make it read like the writer understood there is a distinction between "mayonnaise" and "mayonnaise dressing."

Nov 17, 2014
CindyJ in Food Media & News

Shishito peppers

If you consider Wilmington as "the Philly area" -- I saw them a few weeks ago at an international market on the Kirkwood Highway.

Nov 16, 2014
CindyJ in Philadelphia

Spaghetti Carbonara recipe

I'm curious about the use of capellini for the pasta. Is that what's traditionally used with a carbonara sauce? I always thought capellini was okay with a fresh tomato sauce, but not much else, and that a cream sauce like the carbonara needs a more substantial pasta -- fettuccini or tagliatelle, for example.

Nov 14, 2014
CindyJ in Home Cooking

Masterchef Junior Season 2 episode 2

I don't know if I'd call the kids "amazing." I WOULD call them well-coached, well-taught and well-rehearsed. But that's fine. I think that silly syrup thing was to bring more kids to the viewing audience.

Nov 14, 2014
CindyJ in Food Media & News
1

White/button mushroom = portobello?

I realize this is a reply to a very dated post, but, I live a stone's throw from the self-proclaimed "Mushroom Capital of the World," Kennett Square, PA, and around here we see every variation of the spelling that you can imagine -- portabella, portobello, portobella, portabello. They all seem to be acceptable. There's even a local restaurant called Portabellos.

Nov 13, 2014
CindyJ in General Topics

What's the best of the best at Wegmans?

I really like the Acme brand herring and lox.

Nov 13, 2014
CindyJ in Chains

Chadds Ford Tavern reopens

We stopped in for dinner on Tuesday night and our menu selections were exactly the same as yours, FCF. The burger was fine, the chicken pesto flatbread was good (and quite large), and the place looks just like I remembered it from a gazillion years ago. Beers were reasonably priced and the service was friendly and attentive. No raves; no complaints. And returning home, we made the dash across Rt. 1 just fine. :-)

Nov 13, 2014
CindyJ in Philadelphia

When is mayonnaise not mayonnaise...?

What SHOULD they call it? Well, why do you think Miracle Whip is called Miracle Whip? Because it's NOT mayo! They could call it "Yummy in Your Tummy" for all I care; just DON'T call it mayo, and don't call it Just Mayo.

Veal Bones -- A Tip Worth Repeating

I'm pretty sure I've mentioned this before on this board, but I'm so delighted I had to mention it again. I just bought 8.5 pounds of fresh veal bones for the grand sum of $17.00 at Papa's Food Market in Wilmington. That's $1.99/pound! I called ahead to make sure they had them, and when I arrived to pick them up they were sawed into stock-size pieces (per my request), bagged and ready for me. It's the little things that get me excited these days. Can't wait to get started on my stock.

(Thanks, Travelmad, for introducing me to Papa's!)

Papa's Food Market
1910 W 6th St, Wilmington, DE 19805
Phone: (302) 656-8886

Would you shop at Walmart Neighborhood Market?

This article in today's NY Times provides one more reason to NOT do food shopping at Walmart. http://www.nytimes.com/2014/11/12/bus...

Nov 12, 2014
CindyJ in Chains

Polar Vortex is coming

I'm also leaving my parsley out. It's the last remnant of my herb garden and it's been loving these cool temps lately. Actually, I also have lemon verbena that's growing out of control, but I have no idea what to do with it.

Nov 12, 2014
CindyJ in Gardening

housewarming gift?rude

Unless I had given someone a shopping list, receiving a gift of groceries would seem odd to me. I just can't imagine that anyone would really know what I needed or wanted at any given time, or what brands I preferred. I wouldn't consider it offensive or rude -- just odd.

Nov 12, 2014
CindyJ in Not About Food
1

When is mayonnaise not mayonnaise...?

The problem, it seems, is not so much with the product as with the labeling. It shouldn't be called mayonnaise, or mayo, or anything else that sounds like it might possibly be mayonnaise. "I Can't Believe It's Not Mayo" would be totally appropriate. So would "The UN-Mayo." But calling it "Just Mayo" is intentionally misleading.

When is mayonnaise not mayonnaise...?

I think that's the whole point -- it might *look* like mayo, and *taste* like mayo, and *spread* like mayo, but that doesn't make it mayo.

When is mayonnaise not mayonnaise...?

...when yellow peas take the place of eggs!

Nov 11, 2014
CindyJ in Food Media & News