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MacGuffin's Profile

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Does Alinosi's still exist? (Detroit)

Well, to (kind of) answer my own question, I had a hot caramel sundae last week during my monthly jaunt to the Grosse Pointes to visit my folks, this after ascertaining that the caramel was guaranteed not to harden on contact with the ice cream. Both the sauce and the French vanilla ice cream were sublime, although I wish the caramel had been a bit hotter. I'm looking forward to a hot fudge cream puff with my cousin next month. Both she and the young lady who waited on me at CBC assured me that Alinosi's fudge kicks Sanders' posterior.

1 day ago
MacGuffin in Great Lakes

VitaMix Blender, is it worth it?

I'm not even sure of what a Super 5000 is. Is this, perhaps, a Canadian model?

1 day ago
MacGuffin in Cookware

Matcha Green Tea Powder---what brand? where to buy? what to do with it?

Just don't spend for high-end product. Its delicate and nuanced essence is guaranteed to get lost, along with your cash outlay, if used as a culinary ingredient. Hibiki-an's everyday offering is excellent for baking and such (including lattés) and won't break the bank if you're determined to use matcha. The suggestion to substitute powdered green tea is a good one; its more assertive qualities allow it to shine as a flavoring.

Jul 20, 2015
MacGuffin in General Topics

Best non-alcoholic beer???

ROTFLMAO

I hail from Detroit and tried to find Schmohz 120 during visits to my folks but it seems to be unavailable locally. I understand that when it was first introduced, it was much more expensive to produce than their regular beer so they discontinued it until they could come up with a more cost-effective means of production. It seems that its unavailability resulted in actual hate mail to the Schmohz. It must be pretty good.

Jul 19, 2015
MacGuffin in Beer

Best non-alcoholic beer???

That's interesting because I keep both on hand. In fact, a friend's maid in Thailand bought him a six-pack of Erdinger Alkoholfrei by mistake and he found it quite drinkable (he says that the alcohol in beer is incidental to him).

Jul 19, 2015
MacGuffin in Beer

Best non-alcoholic beer???

I was engaged to a guy who'd sworn off alcohol who LOVED Birell. It used to be available in health food stores in Manhattan but it disappeared a long time ago.

Jul 19, 2015
MacGuffin in Beer

Best non-alcoholic beer???

Do you have a Trader Joe's within commuting distance? That's the brand they carry and I suspect it's available in all of their stores. I find Gerstel too hoppy but it seems to be pretty popular here in NYC (it's also only $1/bottle).

Jul 19, 2015
MacGuffin in Beer

Saba

It should be. Like LNG212, I never refrigerate mine. I buy it at Fairway. They started carrying it some years back, stopped, and then started again several years ago. I love it--it's wonderful braised with Swiss chard, and it's terrific on sorbet and some flavors of ice cream.

Jul 15, 2015
MacGuffin in Home Cooking

VitaMix Blender, is it worth it?

Have you thought of trading in your 4500 with Vitamix for something with the variable speed function? You can't imagine how much versatility it adds.

Jul 14, 2015
MacGuffin in Cookware

9 Healthy Soup Recipes for Spring

Many of these look right up my alley (creamy, "bisque-y," IOW thick). Thanks for posting. However, I think you mean "healthful."

Jul 01, 2015
MacGuffin in Features

Chili vs. Coney Island sauce

The awareness of that is why I asked "where in New York?" I cited the part of New York where it isn't.

Jun 27, 2015
MacGuffin in General Topics
1

Chili vs. Coney Island sauce

Oh, come on. I plan to make vegetarian chili--for consumption on vegetarian hot dogs, mind you--because I don't eat meat, not because I'm "cheap."

Jun 27, 2015
MacGuffin in General Topics

Chili vs. Coney Island sauce

"not meant to be eaten like chili."

I guess that's why menus in coney restaurants offer it by the bowl.

Jun 27, 2015
MacGuffin in General Topics

9 Asian Greens That You Should Be Cooking with Right Now

"but it’s particularly light and tender qualities mean"

Come again?

Jun 26, 2015
MacGuffin in Features

What do you think of powdered buttermilk?

"MAYBE it's due [...]." IOW, it was conjecture. And who said anything about fat? I merely stated that SACO is mostly dehydrated traditional buttermilk, which is a by-product of butter (or, if one wants to be punctilious, of butter production). And while I lack the knowledge of food science that would explain why one might be better for baking than the other, I can tell you that I loathe skim milk and the buttermilk made from it. On the other hand, I can drink sweet buttermilk until it's coming out of my ears, maybe because it's not fat-free. I'm not nearly as fond of cultured traditional buttermilk.

Jun 21, 2015
MacGuffin in Home Cooking

What do you think of powdered buttermilk?

SACO. It's powdered churn buttermilk blended with powdered whey.

Jun 21, 2015
MacGuffin in Home Cooking

What do you think of powdered buttermilk?

Despite having little-to-less-than-no use for CI's pronouncements (or, for that matter, ATK's), this doesn't surprise me at all. Maybe it's due to one product's being (mostly) a butter by-product and the other's being just a cultured milk? I'm just glad the stuff's available. I think it's a wonderful product, and yes, it keeps forever under refrigeration. :))

Jun 21, 2015
MacGuffin in Home Cooking

VitaMix Blender, is it worth it?

"Looks like a vitamix too....."

In that case, it must be just as good.

Jun 14, 2015
MacGuffin in Cookware

Went to Gato last night

I've been three times and have been a bit less impressed with each visit. I think it's due to the fact that the noise level isn't the only thing that's loud (remedied by an early dinner seating)--so is the seasoning. Call me a culinary philistine but I like to think that the seasoning complements the food, not vice versa. The cheesecake, on the other hand, is sublime.

Jun 10, 2015
MacGuffin in Manhattan

How to Make the Ultimate Omelet, Plus 8 Great Omelet Recipes

If you can land a copy of Madame Romaine de Lyon's The Art of Cooking Omelettes without emptying your bank account, go for it! My hunch is that you'd enjoy it. Narcissa Chamberlain's The Omelette Book is lots of fun, too. They'll expand your omelette repertoire. :))

Jun 07, 2015
MacGuffin in Features

How to Make the Ultimate Omelet, Plus 8 Great Omelet Recipes

Hey, having grown to loathe crispy omelettes, I disagree with both of you. :) However, I suspect that we can agree to disagree and regardless, posting in one's significant other's name is just weird. Enjoy your single status!

Jun 07, 2015
MacGuffin in Features

How to Make the Ultimate Omelet, Plus 8 Great Omelet Recipes

Your ex must be pretty creepy to post under your name. :O

Jun 06, 2015
MacGuffin in Features

Horchata

Ditto that. Doesn't one need tiger nuts? And BTW, does anyone know of a source for morro in NYC (preferably Manhattan) for Salvadoran horchata?

Jun 03, 2015
MacGuffin in Recipes

Easy Irish Brown Bread

Do a search for Udder Milk--everything is laid out. Weekly orders have to be submitted by Thursday for weekend delivery. I agree that Kate's tastes better than the cultured skim milk that's sold as buttermilk but I still prefer sweet buttermilk, plus, I'll make piima at home if I want drinkable cultured milk (I don't). And incidentally, diacetyl levels vary among different breeds of dairy cows; this affects the flavor of the resulting butter and buttermilk. Jerseys and Guernseys, e.g., produce cream with very high diacetyl levels but Holsteins don't. I have no idea what kinds of cows produce Kate's buttermilk but Grazin' Angus Acres has an all-Jersey herd.

Sorry! You can pick up Odlums at the Butcher Block in Sunnyside. It's a stone's throw from the 46th St. stop on the #7 IRT local. It's a very nice place with a terrific selection of Irish and British groceries. I understand that their sandwiches are out of this world (I'm vegetarian). Get the extra coarse Odlums and the Cream because brown bread is best with part white flour (plus, you can make plain soda if the urge overtakes you). I'm very partial to coarse rolled oats and they carry Flahavan's Jumbo Organic, which are excellent (that's a recommendation).

May 24, 2015
MacGuffin in Recipes

Easy Irish Brown Bread

Exactly. The fat content. It makes a difference.

Kate's is cultured because it's the by-product of butter made from cultured, rather than sweet, cream. Pasteurization has nothing to do with it. I buy sweet, pasteurized buttermilk at the Union Square Greenmarket in NYC from Grazin' Angus Acres (when they're making butter, that is). It's possible to get sweet, raw buttermilk from Udder Milk but they have a $15 minimum order and given that most of the milk I use at home is for making mesophilic yogurt, which requires pasteurized milk, it doesn't make much sense for me to buy raw (even though I used to, some of which I clabbered).

KA has had that flour for a few years now but I wouldn't bother with it because a quick trip to Queens gets me real Irish flour and I imagine it's a lot cheaper, too. In fact, at present, KA is on sale at $6.98 for 3 lbs. and Odlums is on sale for $5.49 for 4.4+ lbs. (2 k). I don't think most stores stock KA's specialty flours (I could be wrong) so if you're going to order it online, why not just order Odlums instead and throw in a bag of their Cream flour? Most of my other flours are KA, though--I like the company, its philosophy, and their flours. Too bad they discontinued their "real" cake flour, though. :`(

May 24, 2015
MacGuffin in Recipes

Easy Irish Brown Bread

As mentioned previously, I have an Irish friend who grew up on a farm. She told me that brown bread/soda was ALWAYS made with clabbered whole milk, never with buttermilk. In fact, some whole milk was clabbered specifically for use in baking. Buttermilk, on the other hand, was for drinking. Perhaps, given that life in general isn't as rural today, commercial buttermilk is used for soda but it's not traditional. And incidentally, Kate's buttermilk, although traditional, is cultured. I prefer sweet buttermilk, which thickens on its own if you can keep from drinking it all immediately.

May 24, 2015
MacGuffin in Recipes

How to Make the Ultimate Omelet, Plus 8 Great Omelet Recipes

Golly, and to think I was under the impression that "omelette" was a French noun. And for the record, what's shown (apart from the milk) is a country-style omelette which--quelle surprise!--is also French. It's the way I made omelettes for years (from childhood, in fact) before mastering the classic techniques and why anyone would think it's difficult is beyond me. The classic techniques, on the other hand, take practice.

May 14, 2015
MacGuffin in Features

How to Make the Ultimate Omelet, Plus 8 Great Omelet Recipes

+1. I usually add milk to scrambled eggs but in an omelette? Never. It doesn't belong there.

May 14, 2015
MacGuffin in Features
1

How to Make the Ultimate Omelet, Plus 8 Great Omelet Recipes

It's not really raw. Eggs cook quickly (which is why you should rinse "eggy" utensils after use with cold, not hot, water) and the interior is enveloped by the surrounding heat of the cooked eggs when the omelette is rolled. The result is creamy, not runny.

May 14, 2015
MacGuffin in Features

How to Make the Ultimate Omelet, Plus 8 Great Omelet Recipes

Get aluminum with sloping sides. I like it a lot better for omelettes than carbon steel or cast iron.

May 14, 2015
MacGuffin in Features