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Food recs on route to Rochester from NYC

Awesome!

Food recs on route to Rochester from NYC

Im driving up to Rochester to visit my boyfriends family in Rochester tomorrow. Im planning to stop for dinner and want to avoid fast food. It would be great to find a local fav along the way. Also I'm gluten intolerant, so any suggestions for that would be awesome! (no pizza please :))
Thanks for the help! Excited for the trip.

Household food battles: Foods you love but your loved ones hate (and what to do about it!)

A few people have mentioned trying to ask him about it. While I dont think he has a clear answer on it, over the 8 years of our relationship, I've convinced him of a few veggies and fish and some other stuff, but there are a few things that I think he'll never like.

Its not a big deal in general, but I would prefer everyone to be satisfied with the meal if possible. He's not offended by them, but he'll know they're there and he wont enjoy it as much. Its not the end of the world.

Sep 07, 2011
julseydesign in General Topics

Household food battles: Foods you love but your loved ones hate (and what to do about it!)

He loves pickled/vinegary things, but is specific about the pickles that he likes. He doesnt refuse to eat cucumbers, but hes doesnt much like them unless they are covered in salt and vinegar. I've never tried cooking them, though. Do you have any recommended recipes?

He has eaten a lot of asian food and simply doesnt like any of those flavors or combinations. He would never order thai food with me, for instance.

He will eat sushi by the bushel. and Lo Mein.

I can most definitely cook with onion as a flavoring in things like sauces and likes them caramelized. Thats not an issue, its only if i wanted to use caramelized onions as an actual ingredient. (I also hate raw onion so we agree on that one!)

Sep 07, 2011
julseydesign in General Topics

What is the Best Condiment You Ever Had?

date molasses!

Sep 06, 2011
julseydesign in General Topics

Where can I buy DRY chow fun noodles?

Thanks to both of you! It was fun to check out the markets. I prefer eating the fresh ones (and I have a lady on the corner of grand and bowery where I buy them) but the selection really added something to the project.

Sep 06, 2011
julseydesign in Outer Boroughs

FOOD MEMORIES

Brisket! In fact, my college entrance essay was a proustian examination of what family meant through the smell of that brisket in our annual visits down to Florida.

I agree with teacakes, on the other side of the family, I still use my grandmother's super plain and simple dressing/stuffing recipe and the smell reminds me of her.

Once i got in a big fight with my father (in front of a group of my visiting friends) about making a sweet pepper and onion stew my grandmother used to make. I added black pepper to my taste, and it was sacrilege to my father! Its hard to preserve other people's food memories!

Sep 06, 2011
julseydesign in General Topics

A Wedding Venue with GOOD food?!

Blue Hill at Stone Barns! (not actually sure what their prices are, but its beautiful and the food is phenomenal)

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Blue Hill Cafe
2427 Route 52, Hopewell Junction, NY 12533

Culinary gift ideas

My sister once gave me a gift certificate to a one day class at the Institute for Culinary Education. You could look into something like that. She gave me a certificate for any single class so that I could choose.

If you want to give an actual item, I think these slate cheese boards and coasters from Brooklyn Slate company are really simple, clean, and beautiful for presentation/ entertaining. http://www.brooklynslate.com/

Sep 06, 2011
julseydesign in General Topics

Household food battles: Foods you love but your loved ones hate (and what to do about it!)

I'm the one cooking. The only times he's "cooked" for me that I can remember have been on days I'm sick or work has been too long. And then cooking is defined by scrambled eggs or heating up a can of soup. I love it, so i'm happy with the arrangement for the most part (unless he slacks on dishes :))

A lot of these foods aren't a huge issue, but looking towards the cold fall/winter nights ahead, I wish i could spice up a chicken soup, etc.

Sep 06, 2011
julseydesign in General Topics

Household food battles: Foods you love but your loved ones hate (and what to do about it!)

I've been wanting to add more diversity to my cooking when it comes to cooking for my boyfriend. However, there are certain foods I know he is just not ever going to like. For instance, I would love to cook more Asian flavors BUT...he just doesn't like Ginger.

Also on the list are Onions and Cucumbers.

What foods become battlegrounds in your household and how do you work around them/ sneak them into the rotation?

Sep 06, 2011
julseydesign in General Topics

Is "Greek" yogurt special?

Actualy, Labne is slightly different than yogurt, as it uses different bacterial cultures and different fermentation temperatures to make a similar product. Labne is strained from Kefir not yogurt.

Also, i just want to note that by the time you strain out all the excess whey from your standard plain yogurt, the volume you are left with makes the pre-strained yogurt or "greek" yogurt on the market a very comparable price. It might be ever so slightly cheaper if you dont strain it much, but for me its not worth the extra effort to do it myself.

Aug 30, 2011
julseydesign in General Topics

Where can I buy DRY chow fun noodles?

Morning! I'm working on an art project (think the macaroni art of your childhood, all grown up) and I'm trying to find dried wide noodles to use in the image. I have looked in a lot of the major stores - whole foods, citarella, fairway - and I havent been able to find them. Any suggestions as to where to head in Chinatown or elsewhere? Has anyone tried to buy them? Thanks!

Aug 30, 2011
julseydesign in Manhattan

Where can I buy DRY chow fun noodles?

I'm doing an art project (think the macaroni art you made as a kid, all grown up) and I'm looking for flat wide noodles to use in the images. Any ideas where I can buy these? I'm located in Ditmas Park, Brooklyn, and I would be willing to head into the city. Thanks!

Aug 30, 2011
julseydesign in Outer Boroughs

Eggnog Pairings

I'm going to an eggnog party tomorrow, and I'd like to bring something (or a few things). I am sure there will be plenty of the typical holiday cookie assortment. What other foods would you pair with eggnog? any savory options? oh, also, i am gluten free. I can adapt recipes of course, but if you have anything that already fits in with this diet, that'd be great! Thanks!

Dec 19, 2009
julseydesign in Home Cooking

What can I wrap fish in to bake it that is natural?

I see a lot of people have talked about using parchment as a "natural" substitute for foil. I love using parchment, as it has some great advantages. Parchment is a type of paper embedded with silicone to create the non-stickness. I'm not sure that its any more natural or better for the environment than other things like foil. All the leaf and greens suggestions posted seem great. i'm looking forward to trying them.

May 26, 2009
julseydesign in Home Cooking

Gluten free recipes for a crowd

For dessert, cakes and things with fruit in them really help the texture. The "gluten free gourmet" by bette hagman has a good recipe for a carrot pineapple cake that gluten eaters will love too.

Its also good to try to find recipes that are traditionally made without gluten - macaroons, both french and coconut, mousse and puddings, flourless chocolate cake.

Also, snack-wise, its good just to steer clear of trying to substitute gf flours for regular. If you want to put out simple things like crudite, tortilla chips, cheeses, and fruit, everyone can eat those. If you are looking to serve with crakers or something, try Kame brand rice crackers - everyone likes those too.

I have a friend who makes a polenta cake (cook polenta and spread on sheet pan to firm up in even layer) and then tops with something like chili or ratatouille or whatever.

Thai summer rolls.

lastly, if you want to serve salads (chicken, tuna, shrimp, etc) do it or some variation in little lettuce cups instead of on sandwiches.

be sure to label everything if its on a buffet table so that diners can be clear about what they can and cant partake in.

May 11, 2009
julseydesign in Home Cooking

Challenge: feed two for a week on $80 in nyc

Beans are a classic budget food. Good staples to keep on hand. if you cook them yourself from dry they are even cheaper, and they freeze really well.

You can use the beans as a base for lots of things like homemade veggie burgers, or toss some frozen shelled edamame in pasta (esp. soba).

Try a vegetarian chili with 1 15 oz can each of black beans and black eyed peas, and a lg 28oz fire roasted tomatoes, Toss in a handful of mushrooms, some roast squash, chipotles in adobo (one or two peppers + a little sauce), cumin, s&p, chili powder, add whatever else in there.

Also, try to go to the farmers market and buy in season, or on sale at the grocery store.

May 11, 2009
julseydesign in Home Cooking

Cheap and Quick for kids!

Yes! it is so frustrating! sometimes there are 15 people and sometimes there are 3 people. I never know who is going to show up. It varies each week (i think based on the weather!) I have looked at the govt website before, but not in a while. I'll certainly check it out again. I generally dont want to spend more than an hour, but closer to 30 minutes would be great. I want the kids to help, but sometimes they dont wander in til 6, when we are supposed to be starting to eat! We have a stove/ oven (electric) and an microwave. The pans are not great (and too small!), but i bring my own knives. Its not a bad space to work in.

You work for a low-income nutrition program? I have been working towards starting something locally (even though I know there are a lot of them). I'd love to talk more about that. I just tried to look at your profile, but you have no contact info. You can find me on twitter (if you do that) @julsey414.

May 11, 2009
julseydesign in Home Cooking

Cheap and Quick for kids!

Hey everyone who responded to this. Thanks for all your suggestions. I have used some, and i'm hoping that the kids will be inspired by these meals to come up with their own ideas of what they want (that doesnt include fried things!)

May 11, 2009
julseydesign in Home Cooking

your favorite recipes for salt cod

One of my favorite ways to eat salt cod is in a spanish tortilla or omelette with just a little bit of parsley and maybe a tiny bit of garlic. its simple and delicious.

Apr 14, 2009
julseydesign in Home Cooking

Cheap and Quick for kids!

I volunteer with an after school program for kids whose fathers are incarcerated. One of the main thrusts of the program is to provide a sense of family and basic life skills. We all cook together (volunteers, kids, and moms) and then sit down to a meal. Its a whole lot of fun, but with problems like lack of funding and not knowing how many people are going to show up. Sometimes we get 2 people and sometimes its 15-20.

I need your help! the stuff i'm making has been taking too long and is too "gourmet" for the head of the program (i'm told). She wants me to pare it down even more...

I'm looking for any and all recipe suggestions to fit within our very tiny budget (no fixed limit, just as cheap as you can get). It would be nice if these recipes had elements that kids could participate in (often they help making salad, breaking string beans, etc), and also be meals that dont take too long so that we can get a head count before we start cooking and still eat at a reasonable hour.

Thanks!

Apr 14, 2009
julseydesign in Home Cooking

Pao de Queijo recipe

Is buying tapioca starch at my local supermarket the same as manoic flour?

Mar 04, 2009
julseydesign in Home Cooking

Best Diet Recipe Websites?

I really like the recipes and ideas on the kalyn's kitchen blog. Her recipes are based on South Beach, and they are listed as phase 1, 2, or 3.

http://kalynskitchen.blogspot.com/

Uses for Mascarpone

We bought some mascarpone to use for a poached pear tart. We got lazy and served the pears with ice cream. Now i have this left over. What should I do with it? I want it to be a little special because my roommate went all over the place to find it.

Suggestions please!

Jan 06, 2009
julseydesign in Home Cooking

What really works when baking non-gluten breads? Best recipes?

Have you read gluten free girl's guide to working with gf flours? I find that a helpful start. It will give you a good idea of what each flour is like, and what it is used for.
http://glutenfreegirl.blogspot.com/20...

also betterbatter.org used to have a posting about how to get the proper ratio for gf flours. I just tried to find the link, so i'll sumarize the notes i have written down in my recipe book about it for you.
There are 4 parts to each gf flour blend (which is why when you look at the popular mixes they have so many kinds of flour in them.
The ratio is as follows, but can be modified for specific applications. I mix it up in big batches in a glass jar.

2 cups bodifier, 1 cup modifier, 1/4 cup potato flour, 1 Tablespoon extender (i keep the extender out of the blend and add in as I bake - one teaspoon per cup of flour

)

1. Bodifier - this is the body/ main ingredient in the blend. I ususally break this up to balance cost flavor and nutrition. These flours include: rice, sorghum, teff, bean (garbanzo, fava, etc), soy, millet, etc.

2. Modifier - These are soft, finely ground flours and startches that help to neutralize strong flavors and make the texture less grainy. They include: tapioca, cornstarch, potato starch, arrowroot.

3. Moisturizer - the modifier starches tend to dry out the dough so modifiers help balance this out. Potato starch (count it above as a modifier in the ratio, but if you add too much it will actually end up overmoistening the dough) and Potato flour.

4. Extender - This is the sticky thing that helps bind and simulate gluten in breads. Xanthan gum is the most common, and the only one i've used. I've had good luck with it, but you should also feel free to try guar gum or others.

I hope this helps!!!

Jan 04, 2009
julseydesign in Home Cooking

Ideas for savory dinner crepe filling that small child-friendly?

My mom used to make creamed chicken crepes when i was young. It was a fairly basic shredded chicken with peas in a cream sauce, served inside the crepes. After my dad and I went gluten free she would still make the chicken and just serve over rice. I know that peas are often questionable with kids that age, but its worth a shot. They are simple, mild and delicious.

Dec 28, 2008
julseydesign in Home Cooking

What really works when baking non-gluten breads? Best recipes?

hm...the yeast free thing does make it harder...i've been gluten free for about 10 years now, and have done a lot of experimenting with flours, though. Corn meal is tough in breads because its so grainy. I've never ground my own like the very ambitous lgss here. The cookbook lgss recommends is good. I would also start with some of the blogs like glutenfreegirl.com and www.heythattastesgood.com with some folks who have done a lot of the trial and error for you. I also have a cookbook called "delicious gluten-free wheat-free breads" which i think is ok. its not great, but it does provide a good foundation for experimentation - its like teaching you to bake "the way grandma did". And for each recipe it provides a quickbread (no yeast) formula as well as a yeast-risen version.

Dec 28, 2008
julseydesign in Home Cooking

Favorite thing to make with a stand mixer

I have a stand mixer that i use for everything. I dont actually own a hand mixer, and my kitchenaid is out on the counter all the time, so its easy to pop things in there.

I dont bake "normal" bread because i'm gluten free, BUT my former roommate is a pastry chef and would often make a type of bread that literally could not be made by hand. The recipe was in the Bread Bible. It was really cool to watch because it started off very liquidy and then after being "kneaded" in the mixer for about 8 or 10 minutes, suddenly SNAP! the gluten would tighten up and it would turn into a ball of dough just like that. He claimed it was his favorite kind of bread, and it was exciting to watch, to boot! He says that stand mixers have revolutionized bread baking. He also used to like to knead his dough by hand, but has found that dough kneaded in the mixer always comes out better. I wish i could point to a specific recipe for you, but if you look through that book you should find it.

Dec 28, 2008
julseydesign in Home Cooking

Family Lost in the Kitchen

This is such a funny post!
For me and my family, its very hard to bite my tongue. I have to say, though, my mom is a decent cook, and generally we are in agreement on most culinary ideas. However, because i'm still quite young, and i think my family isnt quite sure where i got my love of cooking, when i do open my mouth they seem to think it is more residual adolescent snobbery than genuine didactic commentary. Its hard for me to stay silent when my mom overcooks vegetables on purpose, but she does it because thats how grandma likes them (even though none of the rest of us do) because its easier to hear us grumble about overcooked green beans than to get reprimanded by grandma for still-crispy ones.

Its interesting how much time in the kitchen really brings out the family dynamic.

Dec 28, 2008
julseydesign in Not About Food