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cuppamud's Profile

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name for order wheel used in diners & delis & coffee shops [moved from General Chowhounding]

nc213, thanks! These are gems. Love the story.

Nov 27, 2006
cuppamud in Not About Food

name for order wheel used in diners & delis & coffee shops [moved from General Chowhounding]

Haw! That's terrific; I love that. Weed-whacker.

Nov 27, 2006
cuppamud in Not About Food

name for order wheel used in diners & delis & coffee shops [moved from General Chowhounding]

Excellent! Thanks, Sarah.

Nov 25, 2006
cuppamud in Not About Food

name for order wheel used in diners & delis & coffee shops [moved from General Chowhounding]

While we're on the subject of regional restaurant slang -- when I worked at a restaurant after college in Minn., the terms used to describe a server who couldn't keep up with his/her tables were "in the weeds" and "slammed".

Are there more terms out there? And soupkitten, I have convincingly worked in the term "wheel of doom" in a kitchen scene, so thanks for that.

Nov 25, 2006
cuppamud in Not About Food

Savory Meat pies--Whats your favorite

I made this morel & pheasant pie for Christmas from a recipe in Saveur magazine 5-7 years ago. A flaky pastry, a silky roux, tender meat, fragrant earthy morels. I took a bite. I wanted to weep. It was so good.

It made me think of death, the way that good food and celebrations with family and friends and the simple ceremonies of food always make me think of death. And life.

If I can find the recipe, I will post it.

Nov 25, 2006
cuppamud in General Topics

Best way to prepare stomach and self for huge evening meal?

No fasting. I think depriving oneself of food all day long only sets one up for ravenous hunger and wild gluttony come suppertime. ;)

Eat breakfast. If you have time, go for a run or squeeze in a workout. Exercise always does a body good and balances out the caloric sabotage you'll be doing when you tuck into that second piece of pie. It's all about finding that balance between enough sit-ups and enough pie.

Nov 21, 2006
cuppamud in General Topics

What's That One Thing You Can't Go A Week Without????

Fruit. Can't last a day without it. Pith, pulp, seed, rind, stem. From the blueberry to the watermelon, and everything else in between, I love my fruit. I am smitten.

Nov 21, 2006
cuppamud in General Topics

How many of us Chowhounds are fat? [Moved from General Topics]

I've been curious about this very topic. I'm 5'4", 105. I eat whatever I like, but only because I run every day (6-14 miles). I'm a different breed of chowhound: I run to eat. Haw!

I'm not virtuous ('cause I do love pie) but I stay away from fast food, junk food, anything that has had the kiss of grease.

Can one practice moderation and still be a true chowhound?

Nov 21, 2006
cuppamud in Not About Food

name for order wheel used in diners & delis & coffee shops [moved from General Chowhounding]

Thanks for the insights/details, soupkitten. This is great! I especially like the "wheel of doom" and will work that in the story. Yep, the cafe is an old-fashioned kind of place, where tickets are still ripped out manually.

Nov 20, 2006
cuppamud in Not About Food

Gluten Free desserts

A friend of mine, who is a coeliac (allergic to gluten), served this at our most recent get-together. It was divine! Sourcing almond flour may be tricky (try Whole Foods?), but the rest of the ingredients are those you'd find in your own pantry.

LEMON POLENTA SYRUP CAKE

175 g/6 oz/ 12 T butter
175 g/6 oz/ 12 T caster sugar
125 g/4 oz/ 8 T ground almonds
50 g/2 oz/ 4 T flaked almonds
1⁄2 t vanilla extract
2 large eggs
finely grated rind and juice of 1 lemon
75 g/3 oz/ 6 T polenta flour (fine cornmeal)
1⁄2 t baking powder

1. Line a 15 cm/6 in cake tin with parchment paper

2. Beat butter and sugar until light and creamy. Add the ground and flaked almonds, vanilla extract and eggs. Stir well. Mix in the lemon rind and juice, polenta and baking powder. Spoon into the prepared tin and bake in a preheated oven, 180 C or 350 F for 25 minutes (may take longer, so test).

While the cake is cooking, make the syrup: (I doubled this recipe and drizzled 2/3 of it onto the cake)

grated rind and juice of 2 lemons
50 g/2 oz/ 4 T caster sugar
2 T water

Put the lemon rind and juice, caster sugar and water in a saucepan and heat through. Drizzle the syrup over the cake as soon as it comes out of the oven. Serve cake hot or cold with cream/ice cream. Or mango or other fresh tropical fruit.

Nov 20, 2006
cuppamud in Home Cooking

Is it possible to make good naan at home

Funny you should mention Mangoes & Curry Leaves cookbook. I just read a post about it in chowhound. The reviews by this group were unanimous: get the book! It's a winner! Thanks for your insights.

Nov 20, 2006
cuppamud in Home Cooking

Is it possible to make good naan at home

Thanks, scott123. Expertise is a wonderful thing. I will make naan this weekend and report my results.

Nov 20, 2006
cuppamud in Home Cooking

Pumpkin Pie Questions

#2. I've tried heavy cream in place of evaporated milk and the result was a very rich pumpkin pie filling (as you might expect). While it didn't detract from the taste, it certainly didn't add anything to it either. I agree with Candy to go with half & half.

With regards to spices, I always add a bit more nutmeg than what the recipe calls for because I love the fragrance of nutmeg. If you can, try to get whole nutmeg (you'll need a grater or microplane). I find that the flavor is rounder, deeper than the already-ground nutmeg. The mix of spices in the Libby's recipe is a tried & true winner; you can't go wrong with it.

Does Martha's pate brisee recipe require you to pre-bake the crust? There might be "shrinkage" of the pastry, so be prepared for that.

Good luck and have fun!

Nov 20, 2006
cuppamud in Home Cooking

name for order wheel used in diners & delis & coffee shops [moved from General Chowhounding]

Thanks, JalamaMama. It's good to be precise and exact esp. in a novel; I'll make macro changes and replace "order" to "ticket". Do you know if they still say an entree is "86'd" if they've run out of it? Does that term still ring true?

Thanks.

Nov 20, 2006
cuppamud in Not About Food

Is it possible to make good naan at home

I've been wanting to make homemade naan since forever. Who knew that all I needed to do was ask some chowhounds? Thanks! I really enjoyed the naan demonstration and am going to give it a try this week. Terrie H., I don't have a cast iron griddle either, but the technique sounds like it should work like a dream. Thanks, again, for your feedback.

Nov 20, 2006
cuppamud in Home Cooking

Is it possible to make good naan at home

Was it restaurant good (moist, steaming, good balance between flaky and tender) or good enough, but not spectacular? I'll google Bittman's in the meantime. Thanks for your thoughts.

Nov 20, 2006
cuppamud in Home Cooking

Is it possible to make good naan at home

using a conventional oven or, do I need to buy one of those oven kits (or a pizza stone?) to achieve the desired chew and taste that you get at an Indian restaurant? Thanks for your thoughts.

Nov 19, 2006
cuppamud in Home Cooking

Butter fleeing a cookie dough...

What is the consistency of the butter when you first cut it into the flour? Somewhat firm, but pliable or is it soft? Aim for the former. I agree with pikawicca to chill the dough. About 15-30 min. in the fridge should do it. Hope this helps.

Nov 19, 2006
cuppamud in Home Cooking

Good Turkish restaurant recommendation in D.C./No.Va?

Thanks, mattm. Kazan is on the list.

Good Turkish restaurant recommendation in D.C./No.Va?

THANKS SO MUCH! These are great. With these 3 restaurants to check out, we'll have appeased whatever outsized cravings we'll have for anything Turkish. Nizam's kebaps sound outstanding. Thanks, again!

Good Turkish restaurant recommendation in D.C./No.Va?

Hi, my hub'n and I are visiting DC in early Feb. 2007. We've grown to love Turkish food and would appreciate thoughts/recommendations on the Turkish cuisine scene in DC/No.Va. Thanks.

name for order wheel used in diners & delis & coffee shops [moved from General Chowhounding]

It is food-inspired, actually. The main character works in a bakery and cafe and loves making pastry. The working title is "The Sea Swallower" (swallowing the sea: metaphor for sorrow).

Thanks for the good wishes and thanks, again, for your help!

Nov 03, 2006
cuppamud in Not About Food

name for order wheel used in diners & delis & coffee shops [moved from General Chowhounding]

This is both amusing and delightful. All things should be so simply named. Thanks so much!

Nov 03, 2006
cuppamud in Not About Food

name for order wheel used in diners & delis & coffee shops [moved from General Chowhounding]

Hi, I am searching for the name of the wheel-type tree/tool/lazy-susan that servers use to slip in their orders. It has a number of spring-loaded clamps or pins that keep the order in place. It is usually made of stainless steel; it spins laterally and is usually set on the counter or window to the kitchen. I am working on a novel, and I keep referring to it as a metal tree, which I know is WRONG. Please help, if you can. Thanks.

Nov 03, 2006
cuppamud in Not About Food