512window's Profile

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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.

about 21 hours ago
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.

Who cooks in a hotel room?

You'd be surprised at what you think doesn't smell, and others think does. I've requested a new room in a hotel because the first one smelled like oatmeal.

Most of the hotels that I stay in have free coffee/tee in the lobby, as well as the machines in the rooms.

Feb 02, 2015
512window in General Topics

Is It Just Me...

Clear your cache - get rid of their tracking cookies.

Jan 31, 2015
512window in Not About Food
1

British Baking Show - Pies!

Did you watch the show? Each episode features a "technical bake" exercise that features a recipe from one of the two judges that the contestants must reproduce. This one was a recipe from Paul Hollywood.

You finding another recipe is irrelevant. They had to follow as much of his recipe as was given to them.

The point of the "technical bake" is for the contestants to demonstrate that they can compensate for the parts of the recipe that is omitted. To display their technical competence. So, I don't think the production company is adapting recipes for TV.

I happen to dislike pears, thought the result looked revolting, and admire the contestants for what they accomplished.

Jan 30, 2015
512window in Food Media & News

A restarutant trend that should die in 2015:

I'm with you about the spices. I'm not so upset at receiving a milder dish than they would serve to the Asian customers. What bothers me is refusing to serve me the dish at all.

I've pointed to what people are eating at the next table - "you wouldn't like that." I've pointed to the hand written specials list and asked for a translation - "you wouldn't like that." I've told them point blank, bring me the first item on the specials, and they did, and I liked it fine.

I probably wouldn't like durian or stinky tofu. But, it turned out that I did like lions head meatballs in clay pot.

Jan 30, 2015
512window in Not About Food

Fifth anniversary coming up - Please help me plan a meal that I can cook for my girlfriend.

This is a lot of food. Pare back!

What's her favorite dish? Be sure you make that.

How about bstilla - Moroccan pigeon pie that you eat with your hands. It's sweet and savory.

Jan 29, 2015
512window in Home Cooking

Is It Just Me...

I think they are using their databases of what you did look at to suggest what you might be interested in. Why they are saying that the new items are actually in your shopping cart is the mystery.

Amazon has been doing this for years. The only things that I purchased from them were some books about trees and native vegetation in Texas, and a CD of the soundtrack to O Brother Where Art Thou. Then I started getting email suggestions of what I might be interested in, based on my purchase history. Which, since the items are completely unrelated, got weird.

British Baking Show - Pies!

People used to grow rhubarb all over in the northeast and midwest (when I was a little girl that is). It needs moisture so it's almost impossible to grow it in California. It probably needs to get cold in the winter too.

I bought some at a local supermarket and had to explain to the checkers and managers who all appeared to be from Mexico, why something that looked like red celery was listed as a fruit.

The pioneers called it pie plant.

Jan 29, 2015
512window in Food Media & News

Baked Potatoes for a Crowd

What the CDC says is:
Potatoes which have been baked while wrapped in aluminum foil should be kept hot until served or refrigerated.

The method that I described kept the potatoes warm in an ice chest (it keeps hot things hot just like a thermos). They won't last forever, but they were very hot when we took them out to serve after being in the chests for a few hours.

If you want to think that way, I was part of an experiment. We made 100 potatoes for each game, for 8 home games in a season. I did this for 3 years. So, in N=2400 runs of the experiment, no problems were reported.

Life is full of risks. You can get listeria from apples this week.

I hope the OP has a great party.

Jan 24, 2015
512window in Home Cooking

Baked Potatoes for a Crowd

When my son was in marching band, we sold baked potatoes as a fund raiser. So, I actually have experience at this.

Each parent participating would get an ice chest filled with 18-20 large baking potatoes. We would wash, prick, oil skins, and wrap each potato in tin foil. Then bake the potatoes. When done, line the ice chest with several layers of newspaper, wrap each cooked potato in newspaper and put them in the chest. Then take to the football game. They would sit in the ice chests for up to 3 hours. They were always good and nobody got sick.

Use a good well-sealing ice chest, and don't open it to check.

Jan 23, 2015
512window in Home Cooking

Master Shopping List

There's an app for that.....

Jan 23, 2015
512window in General Topics

Master Shopping List

But, even if it means "ingredients needed to prepare homemade mustard" I don't usually need to get all of them. For example, I probably already have dry mustard and cider vinegar in my cabinet, but I might not have mustard seeds in quantity. I need to put "mustard seeds" on my list, not "homemade mustard."

I made jambalaya recently, and had to improvise because I didn't have the can of tomatoes that my recipe called for. I needed to put the can of tomatoes on my list, not jambalaya.

My list is of defined ingredients.

Jan 23, 2015
512window in General Topics

increase in sticklers on the Home Cooking Board?

I guess we're too old. Want to huddle with me in the dark until someone passes us the decoder ring?

Seriously people! Spelling and grammar count! This is a written forum. Speaking of sticklers.....

Jan 22, 2015
512window in Site Talk
1

Chicken Cacciatore?

No breading either. You just brown the chicken, not dunk it in flour first.

OPs dish is definitely not chicken cacciatore.

Jan 21, 2015
512window in Home Cooking

Great British Baking Show -- Desserts (spoilers)

Cool! I've been impressed with him in every episode. Be sure to post any pictures you get of him strolling around. Of course being a Brit, you already know who won......Don't spoil us!

Jan 21, 2015
512window in Food Media & News