512window's Profile

Title Last Reply

Your automobile as dining room!

My cup holder has my bottle of water. Not much danger there.

about 8 hours ago
512window in General Topics

I Don't Like This; Giving it To My Kid

You might see if they're actually using them.

My mother didn't want to have to get rid of things, like dispose of them. So, she'd try to give them to us. I'm afraid that I wasn't always polite about it.

However, she bought me some lovely things for presents. And now that she's gone, her colored glass canisters have a happy home in my crowded kitchen.

Mar 17, 2015
512window in Cookware
1

aanyone baking pie today...

Just north of San Jose, CA where it decided to be freakishly hot for one day. Melting the chocolate was all the heat I could stand.

Mar 16, 2015
512window in Home Cooking

aanyone baking pie today...

You should be able to make any pie crust by hand. People all over the world made pies long before there was any electricity. Practice makes perfect.

And, as to the original question, I made pie but because it decided to get over 90deg, I made chocolate tofu pie with a pre-made chocolate wafer crust. My daughter said it was great.

Mar 15, 2015
512window in Home Cooking

Underwhelming Coq Au Vin

Even Jacques Pepin can strike out occasionally. He says it's a "modern" take on coq au vin, designed to be lower in calories. Unfortunately, the fat is where most of the flavor is. By eliminating pork belly and the skin of the chicken, you get rid of a lot of flavor.

Mar 15, 2015
512window in Home Cooking
1

Peanut Butter and. . .

Peanut butter and sharp cheddar?

I like it in west African sauce to cook chicken in with onions, tomatoes and peanut butter.

Mar 11, 2015
512window in General Topics

I Don't Like This; Giving it To My Kid

Do you ask them if they want the item? My mother used to do this to me, and it can make you feel like a charity case.

Wedding gift list dream suggestions

High quality cutting board.

Mar 09, 2015
512window in Cookware

PBS Heats Up Sundays With THE GREAT BRITISH BAKING SHOW {THREAD CONTAINS SPOILERS]

Are the oven windows really much larger than standard oven windows? Seems like the same size as my 30 year old Montgomery Ward's oven. Bet their lights still work though.....

Mar 09, 2015
512window in Food Media & News

I started this day a mere boy.........but now I am a man!

And freeze one of them, and then find out how to best thaw it.

Kitchen habits you stopped after you realized they were questionable

No, one timer turns on the oven at the correct time to the correct temperature, like 350 degrees at 5:30pm, and the second turns it off at the correct time, like 6:30pm.

I used to do this, but put the food in the oven frozen. It would thaw during the day and then cook. There is nothing better than coming home after a long day, walking in the door, and smelling your dinner already done.

And me and my two children are very healthy. Don't shiver over us.

What, exactly, is supposed to happen if you defrost on the counter? Isn't the problem that you might leave it out too long? Or for us attentive types who don't do that, is there another problem?

Mar 05, 2015
512window in General Topics

When a food is good it's good......when it's bad it's eeeehhhhhhh

Clam Chowder

We westerners don't know how to do it. That bowl of white pasty stuff is not New England clam chowder.

Mar 03, 2015
512window in General Topics

You're eating it wrong

Thanks! I'm left with no desire to check out the full length episodes so maybe the strategy is not the best.

If you're looking for a taco "expert" for him to play against, wouldn't you go for someone Mexican? Because tacos are a Mexican dish.....

Mar 02, 2015
512window in Food Media & News

You're eating it wrong

This is a "feature" on the Cooking Channel. It's about the length of a commercial, but I think is supposed to be educational.

The one I saw last night was about eating tacos. Our host, a youngish guy (about 28) in a plaid button down, told us how hard it was to eat tacos because the crunchy shells would break and all would spill out. One solution was to wrap a flour tortilla around the fried one, but apparently that didn't work for some people. So, the next solution was to use refried beans to "glue" (his words, not mine) the two tortillas together. This apparently is wonderful.

Then, he brings out a local restranteur who is apparently famous for his broccoli tacos. And his ingenious solution to the "problem" is to use hummus made from black beans as the glue.

So many WTFs - I am just happy that the millions of Mexicans won't have to see this. Who are these idiots, who made them think they knew anything about tacos, and who in the world wants to eat a broccoli taco? Is this a form of humor that I am too old to understand?

Do you use your stove for storage ?

No, despite the small size of my kitchen, I don't.

But, "upstairs kitchen" implies that you also have a downstairs one.

Feb 27, 2015
512window in General Topics

How long will you stand in line for food?

The longest I've waited was 45 minutes - was in Chicago for a family reunion and we were getting lunch after canoeing on the river. Followed my cousin to this place to get hot dogs. It's only open a few days a week, she explained. We were at Hot Doug's and it was totally worth it. I guess it's closed now.....

The other long wait was to get pasteis de Belem at the famous place in Belem. We timed things badly and waited about 30 minutes.

Feb 21, 2015
512window in General Topics

"What is YOUR favorite. . ."

I don't rely on the servers. If I know I am going somewhere, I check out reviews on Yelp and OpenTable to see if there are dishes that come up over and over.

Why are sticks of butter long and skinny in the East, but short and fat in the West?

I live in CA and have never seen *that* short/stubby version. The sticks we get are like the ones in the original article.

The strange thing is that the boxes that contain the four sticks are the same size, whether they are long skinnies or "Western Stubbies". Every now and then, I'll open a box and find the unexpected skinnies. Do I freak out? No, I do not.

And it must be said: " the Uneeda biscuit in the airtight sanitary package made the cracker barrel obsolete! Obsolete!"

Feb 19, 2015
512window in Food Media & News

What type of cuisine do you NOT like?

I don't think that Indian food skirts any food regulations or includes contaminents. It just makes me feel queasy. So I avoid it.

Feb 18, 2015
512window in General Topics

organic, non-irradiated, chili powder recommendation, non-spicy

I wouldn't cite a blog called "wellnessmama" for nutritional expertise - maybe I'm different from you.

Cumin is not chili.

The tablespoon of chili powder you are going to use in a recipe has neglible nutritional content. It's there to flavor, and maybe provide some trace elements.

Is jp_over a different entity from kp_over? Or are you ganging up on me with sock puppets?

Just grow your own chili peppers, and dry them yourself. Then you'll know what you're getting.

Feb 17, 2015
512window in General Topics
1

keeping rice warm for 4 hours

Isn't the rice in the jambalaya?

Feb 17, 2015
512window in General Topics

Husband Coming from 3 months stay in China; What to cook .

It all sounds good. Stock things to make green salads. We Americans get tired of cooked vegetables.

Feb 16, 2015
512window in Home Cooking

One-star restaurant reviews show signs of trauma, linguists say

The computational linguist just gave a major address at the AAAS meeting, hence the articles in the public press.

Feb 16, 2015
512window in Food Media & News

organic, non-irradiated, chili powder recommendation, non-spicy

Curious as to what nutritional value you are looking for in a chili powder?

You should do some research on different types of chiles and their respective heat levels. A poblano is probably the mildest. It gets tricky because the fruit of the same plant can go by several different names.

At my market, I can buy powder made from single species chiles. It's sold in glassine bags. It's from Mexico where they know and respect the chile.

Feb 16, 2015
512window in General Topics

Newbie questions about chicken stock (possibly dumb)

I agree. If you want explanations of why, check out Joy of Cooking instead. Julia and Martha are like starting in Junior High School.

Feb 15, 2015
512window in Home Cooking

substitution advice on this please

Not all lasagnes are baked. This one isn't. Don't bake it or you'll get grease running out of it from the lamb.

The reason that the recipe says to reheat the pasta is that you are supposed to pre-cook it and you want it hot when you serve it.

Feb 15, 2015
512window in Home Cooking

Frozen Dinners aka TV Dinners: Why are they so Popular?

If you are actually serious about trying the frozen dinners, move away from the rectangular ones, and try one of the Bertolli dinners in a bag. Each serves 2, you cook them in a frying pan, and they include pasta, meat, vegetables, and sauce. There are about 5 different kinds.

My favorite is the lobster ravioli with spinach and tomatoes.

We might have one once a week.

Feb 10, 2015
512window in General Topics

Crab cakes SFBA Dish of the Month Feb 2015

From Aveline - the crabcake macaron. It comes in a little box tied with string. You open it up and there are three "macarons" - each a crabcake sandwiched with rounds of Texas Toast. Good cake, great crunchy toast.

Would like your opinion on what coffee supplies to provide for a nicer end vacation rental

Isn't that what the second "b" stands for? I would expect breakfast from a bed and breakfast.

Feb 09, 2015
512window in General Topics

Top Chef Boston – Ep. #14 – Pre-Finale - 02/04/15 (spoilers)

Or maybe if you aspire to a title like "Top Chef" you need to exhibit a little bit of backbone if you feel you are being marginalized. Doug should have put his foot down and refused to take the remaining ingredients.

I would love to taste Doug's cooking and if he gets the hunting lodge together, I'll go out! Sounds like fun.

The one guest chef saying "this is Mexico" about Gregory's pork and poblano dish was very telling. He clearly knocked it out of the park.