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saffy's Profile

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Make your own Cheetohs

WOW. That is a blast from my past. Thank you for finding that. I was trying to develop a snack for a bar I once worked at as a chef. Reminds me of good times, thank you so much.

Dec 17, 2013
saffy in Home Cooking

friendship cake with soy

has anyone ever tried to make a starter batch of friendship cake with soy milk instead of cows milk? I'm wondering if it will ferment the same or at least similar.

Sep 10, 2008
saffy in Home Cooking

White Castle

I'm not going to knock you for loving White Castle, I go there on a regular basis. It is one of my comfort foods. By the way, they sell them frozen in Chicago (and other) area grocery stores, maybe you know someone who would overnight them to you frozen. I do that for a friend in Cleveland with Chicago style hot dogs.

Dec 15, 2006
saffy in Chains

Flat Bread

If you are talking about lavosh, there are 2 places in Andersonville. I'm not sure of the names, but one is on the corner of Clark and Foster (on the Foster side) and the other is about a block north on Clark. They are both middle eastern deli/ grocery stores and are great places. If you are talking about flatbread at a restaurant try Redder on No. Southport, just next to the Brown line stop.

Dec 15, 2006
saffy in Chicago Area

calling all truffle makers

I made coconut-curry truffles for Thanksgiving and they came out great. A little good quality yellow curry pwder in the cream and then rolled them in toasted coconut. It was a suggestion from Bon Appetit (I think).They also suggested adding mango powder, but I couldn't find it. My nephew ate 14 of them and said they were the best chocolates he ever had.

Dec 09, 2006
saffy in Home Cooking

Favorite twists to basic meatloaf?

For some reason my mother always used instant oats instead of bread crumbs, and I still do. I also like to add corn kernels and fresh rosemary.

Dec 09, 2006
saffy in Home Cooking

Whats quatre d'epices?

It means "4 spices" which are usually white pepper, nutmeg, ginger and cloves. Some people also use cinnamon and allspice instead of the ginger and pepper. Hope that helps.

Dec 09, 2006
saffy in Home Cooking

Euro Coffee in Chicago?

I'm not entirely sure what European style means, but I know what you're talking about when it comes to the burnt taste and the "Starbuckian" language. In my opinion, Itelligentsia is probably is probably the most vile tasting coffee out there, and Starbucks is probably the most mediocre. Dunkin's tastes like they roasted it in the same deep fryer they cook their donuts in. I can't speak to Caribou or Seattle's Best.
Metropolis coffee is, literally, the only coffee I will drink. It is never over roasted/ burnt and actually tastes good, nutty, fresh. I have never come across anything else that I would actually drink on a regular basis. They do the soy latte type of thing in their cafe, but I make the journey there every other week and pick up a pound of whole beans. I know that they sell to a lot of restaurants around the city, but I'm not sure where downtown.
They are on Granville and the lake, very far North, almost Evanston, but definatly worth it.

Nov 12, 2006
saffy in Chicago Area

Do You Have a Quik N' E-Z Hollandaise Sauce Recipe?

I doubt that you can freeze it, I've never tried though. You could probably scale it down. 2 egg yolks and 1/3 cup of butter. i've never really come accross a way to cut down on the cholesterol in eggs benedict, but I only indulge every couple of months, and then I eat salad for 2 days afterwards.

Nov 11, 2006
saffy in Home Cooking

Do You Have a Quik N' E-Z Hollandaise Sauce Recipe?

I have been making hand blender hollandaise for years, but I've never actually measured anything out. So, I just went into the kitchen and tried it, this time with measurements.
6 XL egg yolks
1 cup warm clarified butter
juice of 1/2 a lemon
2 shots of Tabasco
Salt to taste
water
I put the yolks in a tall container, like an old peanut butter jar or cocktail shaker. Scramble with the hand/emmersion blender for about 30 secs. Then, with the hand blender running, slowly pour the warm butter into the yolks. When about half the butter is incorporated, I add about a tablespoon of water, then continue with the rest of the butter, lemon juice etc. Go easy on the salt, you can always adjust it in the end. If it is too thick, I add a little more water to get it just right. This might sound a bit complex, but the whole process really only takes about 2 minutes. I think the trick is in having the butter warm, but not to the point where you can't put your finger in it. This will yeild about 2 to 2 1/2 cups of hollandaise, which is probably a lot more than you need. Let me know if it works for you.

Nov 11, 2006
saffy in Home Cooking

What's Your Secret Ingredient?

There is a lot of interesting stuff here. I put a shot or 2 or 3 of Tabasco in just about everything savory. I also like to use left over mashed potatoes to thicken soups and sauces. It works just as well as corn starch or roux and you don't get the flour-ey taste and texture.

Nov 06, 2006
saffy in Home Cooking

Great dining experience in Chicago?

You might want to try North Pond, which has a lot of regional, organic, seasonal dishes or Spring. www.metromix.com has listings and reviews of both for more info. They both may be hard to get into at that time, but give them a try.

Nov 05, 2006
saffy in Chicago Area

Pink Salt ?

Nov 04, 2006
saffy in Chicago Area

Make your own Cheetohs

I quick search on the Globe's website didn't find anything.
I'm pretty confident on the procedure: piping the dough out of a pastry bag into a fryer or onto a baking sheet. Then tossing them with the flavoring while they're still warm, just like with french fries. But want I'm not sure of is what to make the dough out of. Any ideas?

Nov 04, 2006
saffy in Home Cooking

Make your own Cheetohs

I've been trying, in vain, to find a recipe to make my own Cheetohs at home. I wanted to experiment with different flavors/powders like porcini powder or blue cheese powder. I'm a little hesitant to just dive in blind because I'm not a baker and don't know too much about dough like substances. If anyone has ever come across a recipe, or tried doing on their own, I would love to know about it. Thanks.

Nov 03, 2006
saffy in Home Cooking

Has anyone ever used a "Fakir Cook"? [moved from Chicago board]

The J.B. Prince catalogue has them. You can search "fakir" and it will come up. I think it was invented by a chef in Spain. I came across it while looking into El Bulli.
www.jbprince.com

Nov 03, 2006
saffy in Cookware

When did you discover you were a Chowhound?

I grew up eating my mother's "saw dust" pork chops and shake and bake chicken. I started cooking a little after I was on my own.
Then, I took a trip to France at the age of 26. My wife and I had dinner a Jean Bardet (forgive me if it's spelled wrong) a 3 Michelin star restaurant in Tours, on our 1 year anniversary. At the end of the 3+ hour meal, it clicked. This is how food is supposed to be. I haven't been the same since. Several years later I became a professional cook and love every minute of it.

Nov 03, 2006
saffy in Not About Food

your favorite uses for a food mill

I use mine to make berry purees in the summer, and spatzle in the winter.

Nov 01, 2006
saffy in Cookware

side dish help....please....

For the Salmon you could try Isreali cous cous, which is actually pasta. I like to cook it in water thats been infused with saffron, for color and flavor. Then add chopped dried fruit, like dried cherries and apricots, and maybe sauteed shallots. This works grat with salmon, also with braised meats.

Nov 01, 2006
saffy in Home Cooking

Has anyone ever used a "Fakir Cook"? [moved from Chicago board]

I have seen this product on a European cooking product website, and wanted to know if it was worth the pricetag (abour $450). It's a type of grill with spikes that you turn upside down on a grill until they're red hot, then flip it over and cook your meat by placing it on the spikes, I think. Any comments?

Oct 31, 2006
saffy in Cookware

Naperville

I have heard that Bell's local distributer is being absorbed by a much larger company, and the people at Bell's prefer to do business with smaller, more personal companies. So, instead of dealing with the headaches, they've decided not to deal with it at all. I will really miss the Oberon in the summer.

Oct 31, 2006
saffy in Chicago Area

Ideas for tasty salt-free cooking?

Sunny Paris seasoning is great. Also try Mr. Spice. They are available from The Spice House is Chicago. www.thespicehouse.com. I use Sunny Paris almost daily.

Oct 30, 2006
saffy in General Topics