chef chicklet's Profile
chicken stock fat problem
Actually I find that when my chicken stock comes out that way, its far more rich. That's gelatin, and it comes from the bones. You didn't say what you made your stock from. If I use all wings, its really rich. gorgeously golden and gelatinous.
Tart troubles, help needed using a flan ring
A very boring day, and I'm looking at a recipe for a caramel walnut torte. I had to reread the recipe several times, thinking it was a tart and the technique assembling the thing is new to me. I had to look up what a flan ring is on the internet. Beats me, odd looking thing, does anyone really make flan in it? Anyway, the recipe I have has a bottom and a top pastry, with a wonderful chocolate glaze and I really want to try this. But dang, the instructions are confusing and after looking at this flan ring thing, I'm not sure I can or want to make this. The dessert sounds to be tall (no photo), and yes, instructions say to place it on a baking sheet cut the pastry after the first bake, then fill with the filling and then cover with the top pastry. then glaze. For the life of me, I can't picture this dessert. I might just make it a tart.
Substitute for Beef Broth
There is a liquid beef base called Johnny's that is a favorite of mine that I sometimes use for making french dip sandwiches. I'll caramelize onions and a little garlic, add wine and the Johnny's. Works very nicely. You're going to have pan drippings too, don't forget them. Just make sure you add some liquid to your pan so that the drippings don't burn.
Are you thinking about Christmas cookies yet? (Seriously!)
yes two fridges with freezers. I don't freeze butter usually, just the flour and nuts. I have a drawer designated for nuts (they last quite awhile) and I have all kinds of cornmeal, polenta, flour that goes in their own area. The meat, fish and poultry in another area. I don't buy that many frozen veggies. Corn for sure, some other things from TJ's. I don't know what I'd do, because I do save my leftovers, hambones, and make my own broths. - Oh and bread and dough, I freeze that. Just date and label it, wrap or use a food saver. We save so much $$ by doing this.
Are you thinking about Christmas cookies yet? (Seriously!)
Beautiful, bet they disappeared in a flash!
The serendipitous moment: when recipe, pantry and desire collide
that does sound good, and it's nice because if you really think about it, you can make just about anything if you're pantry is well stocked. I don't mean with expensive items either, you just proved that you can make a very attractive delicious dessert with items most all of us have right now. We just need a little nudge in the right direction. Least I know I do! I was thinking about how much I love apple crepes with caramel when I was reading this....
Ideas for Christmas Day long drive
I'm more for savory in the morning, so if it were my husband and I, I'd make breakfast burritos.
I make them often for us and everyone, so they do work well for the car. I put the hot sauce right on the egg and protein, works nicely. I've tried making the sausage, egg cheese English muffins, but not as easy to eat as wraps are, I'd probably drink coffee before we left, so I'd bring bottled waters. Perhaps if you're still thinking you might get hungry, and depending on the time you're going to be dining at the brother's house, I'd make deli sandwiches. Cut them in half, and wrap separately, otherwise it will fall apart if you're driving. Bring some dijon mustard and mayo premixed with red wine vinegar in a squirt bottle. Also I have a fat thermos and since I love soup, that'd be my choice, and pour some in some toss-away cups. Maybe a homemade chicken noodle or chicken and rice. Nothing too heavy or thick. Chili and thicker soups are great for road trips if you're not going to eat at the destination. Pears, oranges are also nice, but can get messy in the car- grapes work well.
Travelling with flan
The only time I've noticed that the texture changes is when the bottom gets kind of rubbery and that is from when the flan stays in the fridge too long (after a couple days). I've seen flan served at many a banquet and they taste great. I tend to like a taller flan, so I use a different sized pan than the standard 9". Love the coffee caramel one best. With whip cream... man... I think I'll make some! Good Luck!
farrell's ice cream parlour
Oh yes, fond memories of Farrell's and Pietro's Pizza in Eugene Oregon. Late 60's and early early 70's. To my family's delight we took my unassuming Dad there for his birthday dessert since he loved pizza and ice cream. Never forget the look on his face when the sirens went off and the crew ran around with a stretcher topped with the family sized sundae.
I ate lunch there once in awhile, but my favorite thing to order was a thick chocolate shake made with real chocolate ice cream (no syrup) and topped with their rich whip cream (probably local-Knudsen's). Man I miss that place. Gaudy interior and all. Every birthday, and special occasion was celebrated at these two places. Or even sometimes, Foo's Chinese.Restaurant
: ) But then afterward the drive over to Farrell's to have ice cream, always.
Ya know, Dunkin' Doughnuts was a regular stop after church on Sunday. They went away for awhile and now they're back, maybe there's hope for Farrell's.
Simple things you can't get right
Wolfgang Puck's or should i say, Sherry Yard's recipe is wonderful. Try that one before you give up, I love that challah recipe. If you can't find it, let me know, I'll paraphrase it.
Simple things you can't get right
I used to hate making cookies because I basically, sucked at it. Silpat works wonders, and removing the cookies a little before they're done, that's the secret. Moist and chewy cookies every time. Pretty soon you'll get the hang of it.
Simple things you can't get right
I didn't know that there was a difference? What are they? I love the recipe on the Alber's box.
Simple things you can't get right
low and slow. drawing the eggs into itself, you want them to look like a custard. Use a rubber spatula for best results. Sometimes I turn the heat off - the residual heat works great.
Simple things you can't get right
Isolada, I taught my son how to poach eggs -over the phone- this weekend. He messed up about 4 and then finally got it.
Heat a pot of water, add about 2T white vinegar (I've used apple cider in a pinch)
Get your eggs ready, put each egg in its own little cup, no shells
Reduce the heat, you want a simmer, just a mild little bubble action. Too much will tear the egg up, too little the egg won't cook properly
Then when the water is just perfect, swirl the water counter clockwise with the end of a wooden spoon, not too fast. Then drop the eggs gently into the swirl, try two at a time.
The swirling motion along with the vinegar helps the white stay together instead of feathering.
The eggs sink. When they come back up to the top gently scoop them up with a slotted spoon check to see if the white around the yolk is cooked. Once that's done they're ready.
Place them on a paper towel to drain. Keep your water simmering, if you're doing a lot of eggs, while you're preparing everything else, you might want to hold them in the spoon in the water to reheat for just a few seconds.
easy peasy
Help me throw the ultimate latke cocktail party
Is it at all a problem keeping the latke hot, and crisp when making large batches?
Sugar on Top of Pie Crust?
yes, I do like it. I use large sugar crystals, first paint with cream or egg and water.
For me it just adds a nice crunch of sugar, you don't have to over do it.
What's for dinner? SPECIAL TURKEY DAY EDITION! #117 [old]
Nice triple play with that sandwich!
Turkey enchiladas! thanks for that one! must go see if I have corn tortillas! : )
What's for dinner? SPECIAL TURKEY DAY EDITION! #117 [old]
I do love grand marnier as well, I have always made my cranberry conserve with it, but never thought to add it to the stuffing. Indeed!
What's for dinner? SPECIAL TURKEY DAY EDITION! #117 [old]
Beautiful dinner Rubee! I so wanted to take pictures, but it got hectic. Oh well I can appreciate your photos, they look gorgeous!
Thanksgiving: something new that WORKED
Kattyeyes, I do love your stuffin' muffins idea, I'm stealing it!
Thanksgiving: something new that WORKED
Do we know who is the originator of the mashed potatoes in the crock pot idea?
Because I think they should get the *Chow Hound Best 2011 Holiday Cooking Tip Award.*
Buttering the sides and bottom well, then adding the cream to the bottom, the cream actually comes up to the sides keeping the potatoes from getting crispy-so I didn't disturb them. I only stirred and added more butter right before they were served. Piping hot, super light and creamy-well seasoned mashed/riced potatoes. The kids all asked how to do it, so they could make them. One son is sharing this tip with his church group. There are numerous dinners and potlucks and they use pots on the cook top (like I've done) and they often end up serving overcooked dried out mashed potatoes. I can relate.
Thanksgiving: something new that WORKED
You better keep that guy! Yes warm water, not hot and only about 10 mins. I am convinced, I've seen it now in several of my most recent baked goods, so much my husband has commented. Makes sense though doesn't it?
I'm so glad you brought this up about room temperature eggs. I noticed it right away when I cut into the pound cake, I kept thinking the texture is beautifully light and moist- did I somehow for once get lucky? lol!
Thanksgiving: something new that WORKED
TrishUntrapped, I read not sure where, might of been here..anyway, that if you are baking something that calls for eggs at room temp, to warm them in warm water for 10 mins. I've been doing this with most my things now, and the difference is quite nice. I made a pound cake last week that I noticed the texture was just beautiful and moist. There are a few other things, that I notice a huge difference. In the past some recipes that called for butter and eggs, tended to be heavier and I wonder now if the cold eggs might of been the reason, again not sure, but as far as the pound cake, that's my best description. Love that little tip. Remember those farm eggs, they came straight from the nest! Might be why grandma's baked items are sometimes unsurpassed. You also make a great point about using warm milk, especially when yeast is involved. Important to keep the yeast active. Thanks for the link, I look forward to some nice dinner rolls!
Thanksgiving: something new that WORKED
Actually I was so amazed that everything came out so good. Might have something to do with making a time table, and actually using it this year. Someone suggested a way to keep the mashed potatoes warm by buttering the bottom and sides of the crock pot and then adding some cream to the bottom. We tried this, it WORKS. I didn't have to keep checking them, stirring them, adding more etc,, we just left them alone. Perfect potatoes, and my kids were saying how good an idea it was (don't worry I gave ya'll credit!) Then the other surprise was a box mix of cranberry bread that I bought last year for Christmas. OMG. I am so mad at myself. The bread is better than anything I could of made. The mix has dry orange so you get that, it suggested fresh cranberries, I'd used mine so I opted to soak some dry ones, and use them. I love this bread and so does my dh, and everyone that ate it. Instead of one loaf, I made three little ones, sliced them and they were so moist and flavorful. Just yum.
The turkey took five hours, I stuffed it with my mom's stuffing, I didn't baste it, only added some broth to the pan to keep it from getting too dark. The giblet gravy I made the stock the day before with turkey necks and tails - made the best gravy. I actually made a roux, and went dark blonde, perfect perfect gravy. Oh and the kicker again, was that I made a sweet potato soufflee like thing with marshmallows. Say what you want, but the kid that hates sweet potatoes, ate it and wanted to take it home. Success~
Drinking While Food Is In Your Mouth??
I've seen this too!!! I thought it was me, that I was just being overly sensitive to another's eating habits or erh habits in general. I have to be careful, I am so easily grossed out, and have ruined several meals for myself just by looking around or out a window.
My own Dad did this. After thinking about it, I realized that my Dad was always rushed and worked very hard and long hours, Time taken for a leisurely lunch or breakfast, just didn't happen. He was always needed, and food was there to give him nourishment and was fuel for his body. The only thing I can think is that the coffee and the food at the same time was like killing two birds with one stone. Caffeine for energy, food for fuel and to sustain.
My turkey cooked in half the time... Guesses why?
I was afraid you were going to say that. It happens to us all at least once.
Pie Crust
Sorry that I didn't see this sooner, although I don't know how much help I could be. I don't precook my crusts for quiches, but I use pate brisee, but they're a custard pie right?
Nevertheless, I'm so glad that your pie turned out fine. Coconut cream??? goodness, I love coconut, how did it taste? Sounds pretty yummy to me. Not a big meringue fan, mainly cause I don't really know what I'm doing. So how was it? Coconut pie sounds decadent.
Special pizza sauce with fennel? Help me crack secret recipe from a Connecticut-man
When I was reading your ingredient list I couldn't help but think about a dish I made with pasta that was out of this world. I made it with turkey meatballs, and sausages. The sausages had a lot of fennel in them and after cooking them and the meatballs in the tomato sauce for several hours, the sauce just permeated through. It's one of the best pasta dishes I've ever made. I can totally see, cooking that sauce down and using it on a pizza for the base. So, your request or inquiry for ingredients isn't odd to me at all, they sound delightfully sumptuous.
You can get that flavor with sausage and cooking it like I mentioned - i didn't break them up, I left them whole-now I'm thinking, my gosh how could it get any better! i mean think about it, the turkey meatballs took on the flavor and were just delicious. I'm thinking that you can make your own dry spice mix, just as if you were going to make your own sausage. Mixing fennel, dried lemon peel, thyme, red pepper flakes, garlic powder, onion powder, bp, mustard seed, and then toasting it all in a dry hot cast iron pan. Then using only the best canned tomatoes, combine and cook. I can't tell you how much in the way of measurements, you're going to have to do some work here. But I totally get that flavor profile you're speaking of, I LOVE fennel in tomato sauce. As it cooks slowly, it gets so rich in depth its crazy, and that's probably this guys secret weapon. All you'd need to do is remove the sausage, orrrrrr you can break it up and use it in the pizza sauce.
Anyway, after we ate dinner that night, we were so pleased that my husband and I thought if only we could bottle that sauce we'd never have to work again!!! haha!
ps/ they were hot and mild/sweet Italian sausages-I can't recall the brand. Not inexpensive stuff, but not over the top either. I'll try to find the recipe, I wrote it down somewhere- that is if you want it.
All kidding aside. I get you. Good luck with working on this project and I wish you all kinds of luck cracking the code.
You can do it!
