chef chicklet's Profile

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Ice cream made with Cuisinart ice cream maker

I keep the bowl in my freezer all the time and the ice cream gets nice and thick, more like a soft cone ice cream. Then I put it into a plastic container top with plastic wrap and a tight fitting lid and into the freezer. It's nice and firm within a few hours. I use the book too, mostly the vanilla and then add my own touches to it. I had the same issues at first, that bowl must be kept in the freezer a long time if not all the time until ready to use.

Sep 17, 2013
chef chicklet in Home Cooking

Flat out sick of cooking....

Yes, sometimes life's unpredictable and predictable events are so mentally and physically overwhelming that they rob us of energy to do the very things that bring us joy. For me cooking is one of those things that I love to do and for me, it takes my unwavering attention and focus.

Sep 15, 2013
chef chicklet in General Topics

Made a practice Thanksgiving turkey-- help me reflect/refine

I am wondering abount the cheese cloth. Do you apply it without buttering or seasoning the bird first? My luck I'd remove it and it would stick, taking the skin and seasoning with it.
Oh I just saw you applied your seasonings, so I guess the seasoning stays put.

Sep 15, 2013
chef chicklet in Home Cooking

Taste like Rubio's Hot Red Salsa recipe finally!

Hi all! To honeymoon ranch, its been awhile since I've checked in here and you guessed it, my back surgery didn't go as expected. Good days and not too good days. Bwth, so.. I did want to thank you for your sweet comments and so glad you were able get what I meant about dry roasting the chili flakes. I never was able to find a recipe anywhere and rubios keeps it under wraps.
And to the rest of you that tried my recipe and love it as much as I do, I hope to be on here more so I'll give the roasted Chile salsa a try. Thanks again!

Sep 15, 2013
chef chicklet in Home Cooking

3 course menu i need ur suggestions and opinions

How exciting for you! In looking at your menu perhaps instead of soy use balsamic vinegar, it makes a wonderful marinade with those herbs and glaze. I've done pork tenderloin with this same technique and it came out beautifully. Are you allowed to take photos? Love to see it!
Congratulations!

Sep 15, 2013
chef chicklet in Home Cooking

What's the best halibut dish you have had?

I agree, and sometimes its better than most super markets here. At least it's consistent.

Sep 15, 2013
chef chicklet in Home Cooking

What's the best halibut dish you have had?

This is when I most miss my Dad. He would drive down to CA only stopping for gas from WA bringing with him his catch. Salmon, halibut, shrimp, and crab when in season. On one such delivery, weput a halibut roast on the grill, and I made a mustard cream sauce. Oh how I'd love that again!

Sep 15, 2013
chef chicklet in Home Cooking

Rice salad - I'm being tested by my MIL

okay now wild rice, that's a whole different story. Love it! and this sounds delicious!

Jan 01, 2013
chef chicklet in Home Cooking

Rice salad - I'm being tested by my MIL

Thank you mm. I think you caught that I was only mentioning my preference.

Jan 01, 2013
chef chicklet in Home Cooking

"Dirty" recipes that are crowd pleasers

This sounds good, what's it look like after cooking? Cake, pudding???

Dec 29, 2012
chef chicklet in Home Cooking

Rice salad - I'm being tested by my MIL

OMG, I had a brain hiccup! Thank you for correcting my "tiny pasta" bit. That is so much more helpful for the OP!!!

Dec 29, 2012
chef chicklet in Home Cooking

Can't get the lid to fit on my Cuisinart Ice 20 ice cream maker

Take a photo, I have a cuisinart, the lid sits up higher.
You'll want to turn the blade part in a way that it looks better but blade goes down towards the bottom, bet that's the problem.

Dec 29, 2012
chef chicklet in Cookware

Rice salad - I'm being tested by my MIL

I make one that is always well recieved. I don't care for rice so I use the tiny pasta that looks like rice. Cook it al dente very important. I make a balsamic and olive oil dressing and add fresh garlic to the dressing (you can omit). I love dried cherries, so that goes in, pinon nuts, fresh parsley, scallion, and tiny grape tomatoes. You don't have to stick to my ingredient list, its one of those salads where your own creativity can work. It's best the next day, and it can be served cold or room temperature.
I first had this salad a very well loved and respected winery here in CA. I pretty much just copied and asked the servers what was in it. They used cranberries, but the one thing that's theirs exact is the dressing. I swear I've recieved the nicest compliments. Whatever you decide, Good Luck to you!!! Happy New Year!

Dec 29, 2012
chef chicklet in Home Cooking

JAPANESE MONTH: WASHOKU: Vegetables, Tofu and Eggs

I've had this style made for me by a friend's mom! Japanese but not sure that they refer to it "Tokyo Style." The ingredients the same, cooked in a wonderfully much loved and used kind of rectangular styled Japanese flat grill pan. The sake and sugar to this style is really really good. So good it's nice enough with a Japanese style salad and eaten for dinner.

Dec 28, 2012
chef chicklet in Home Cooking

Flan Cake: More like Flan Curd Cake. What Went Wrong?

Perhaps the cake needed to be baked in a bain marie? If there's flan involved that might be helpful. Just to insure a more gentle heat.
Another thought is that you didn't puree the cream cheese enough?

Rick Bayless has similar cake minus the cream cheese.

Dec 20, 2012
chef chicklet in Home Cooking

Can you describe your cooking style in three words?

Adventurous. Provoking.Varied.

Dec 19, 2012
chef chicklet in Not About Food

Unique or Traditional Foods of Oakland, CA

Sorry to add this late, but Oakland as most cities are a combination of many ethnicities and so you won't get just one cuisine. To dine in Oakland these days, you're going to have a choice of Indian, Vietnamese, Thai, Italian, etc.. you know? But for those that tailgate and have parties around football games here, we do go to tri-tip. Tri-tip on the bbq is big, and then you can eat it like steak with ranch style beans, tri tri-tip nachos, or french dip sandwiches. The other item everyone loves is wings, done from Buffalo style to Chinese. Penne with sausage, sushi, and the ever present lumpia! With diverse friends we always have a little bit of everything!

Sep 19, 2012
chef chicklet in Home Cooking

Brown rice. Better for you than white rice. But I don't like it. How do you cook it to make it palatable?

After a long time of not wanting to give up my white rice, swearing nothing could be better than jasmine, I finally started to listen to those with nutritional experience and tried brown rice. What I found out is there are differences in brown rice, texture,quality, and flavor. Hinode is my favorite and just like white it needs help. I add salt just like pasta, it can be bland. You need to adjust to your tastes. I don't have much success using brown rice in my cooker. Yes it's new, I've tried more water, less water, I can't get it right and revert back to the stove top method. I love to add a little chicken broth, and depending on what we're eating it with I will add herbs. Cilantro and scallions or chives make a wonderful rice. Anyway, if this suggestion has been made already, my apologies! Like most things in time I grew to love the nuttiness and chew.

Sep 19, 2012
chef chicklet in Home Cooking

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.

Jan 14, 2012
chef chicklet in Home Cooking

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.

Dec 29, 2011
chef chicklet in Home Cooking

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.

Dec 24, 2011
chef chicklet in Home Cooking

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.

Dec 13, 2011
chef chicklet in Home Cooking

Are you thinking about Christmas cookies yet? (Seriously!)

Beautiful, bet they disappeared in a flash!

Dec 13, 2011
chef chicklet in Home Cooking

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....

Dec 13, 2011
chef chicklet in Home Cooking

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.

Dec 13, 2011
chef chicklet in Home Cooking

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!

Dec 13, 2011
chef chicklet in Home Cooking

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.

Dec 11, 2011
chef chicklet in Home Cooking

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.

Dec 11, 2011
chef chicklet in Home Cooking

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.

Dec 11, 2011
chef chicklet in Home Cooking

Simple things you can't get right

Exactly.

Dec 11, 2011
chef chicklet in Home Cooking