Seldomsated's Profile
What do you wear while you cook?
Boy, doesn't anyone else wear a bathrobe? I have a nice long cushy one that has sleeves I can roll and push up to get out of the way. Bare feet are a must. Always shower first and then change into the robe, to be cozy and comfy at home.
beef bourguignon
The Joy of Cooking's recipe is my go-to recipe for this dish. I have the version that came out about 10 years ago (not the latest one with all the recipes that use Campbell's soup!). It's easy, doesn't use any special ingredients. The only thing is it does ask that you marinate the beef chunks in the wine and seasonings overnite, so you need to work that into the schedule. You do really need to do it too - I tried it without marinating, and it just didn't have the "Wow!!!" factor.
Trader Joes Hofbrau
And may I second that comment, the Vintage Ale being an event of note! The 2008 release is super - such a wonderful blend of flavors! Complex yet every note clear as a bell. I was blown away by the bottle I had a couple days ago. What makes me a believer is how FRESH it tastes. I am no beer or ale expert, but I can only say my palate loves a beer that's been brewed especially for the season, and hasn't been sitting around! Cheers!!!
Best Hangover Cure?
Don't think this has been said yet, so club soda with a couple jots of bitters will help to settle a queasy stomach. You all who are eating Mexican food have stronger stomachs than I! I'd go for something bland, like steel cut oats, or basmati rice eaten with a side of plain yogurt. The yogurt neutralizes your system. Drink a lot of water, don't skip your regular caffeine intake, and go back to bed!
Food Odors at Work
The worst food odors I've ever experienced in 15 years of working in an office have to be eggs. Why someone would cook eggs in the microwave and make an office smell all day like a mineral springs I don't know. I did notice that person had been there many years, and it was a family-run business, so perhaps noone had the cajones to talk to her about it. The best thing was when I got my walking papers shortly after getting hired - I really didn't fit in there, and it wouldn't have been long til I made a stink about that co-worker's stink!
Food Odors at Work
Another note on the microwaves - if you burn food in them, like popcorn, the smell will remain in the internal part - and the smell expelled again when it is reused. I had to ditch a microwave that I ruined at work (popcorn = 2 minutes, not 20 minutes of cooking!) - and replace it over the weekend with one I brought in. Fortunately for me, I was the only one in the office when it happened, and my boss never noticed the change in equipment.
What to do with produce bags
I use the plastic ones for what I clean out of the kitties' litterpan, and the paper ones for trash, or for use as packaging material, on the outside of a package. Cut handles off and use inside out so the printing doesn't show. It's tougher than kraft paper, and as long as the package is small to medium size, works great!
Marriage proposal at restaurants... [moved from SF Bay]
I'm with the minority of folks who think it is okay to propose in a restaurant. My first husband proposed to me in a bar/restaurant, and it was very sweet. Noone was overhearing us, and it was really a private moment for us. I felt comfortable, as did he - it was a great moment that I remember fondly. It made the occasion more dressed-up than if he had just proposed to me at home. It doesn't bother me at all the bar/restaurant is defunct (it was Rosebud's in San Francisco). I do have a sentimental streak, but am also practical, and that is the way of the world - restaurants go out of business and marriages don't always work out! But you just focus on enjoying them while you can and hope for the best. Mazel tov to you, OP!
lemon juice in place of zest?
It's a different substance - I don't think the juice would really work, as it will add more liquid, and possibly throw off the leavening that you have in the cake dough. It is a more diluted flavor than the zest. Try using the finest-grating side on your hand held grater - this will create a more mushy zest but that is fine - it'll blend into your dough better than if you finely diced it by hand. Zest has the concentrated lemon oils that the juice doesn't have.
Homemade tomato sauce
I always saute the onions first, getting them pretty well done before adding the tomatoes/sauce. Probably others don't get them so well-done as I do, but you really don't want to add raw onions at the end of your sauce, as they will be hard and the flavor bitey and strong.
Zucchini
Sauteeing slices in olive oil/butter with just a touch of oregano or basil, and S&P, will bring out the zucchininess, as much as it can be brought out! It is a pretty, mild unassuming little vegetable. Sort of the Mr. Peepers of the vegie world.
Your laziest salad
Chopped tomatoes, crumbled feta cheese, with sea salt and freshly ground pepper.
Bay Area grocery shopping rant - is something missing?
Got to throw in a pitch for Diablo Foods. 2 locations that I know of - in Concord, and in Lafayette. Have been to the one in Lafayette innumerable times, and can say that while small in comparison to other groceries, they have nearly everything a chowhound could want, reasonably speaking, that is. Great friendly service, decent tho not out of whack prices, and a fantastic selection of things. Meat counter superb!
Am living in Concord now, and make weekly trips to the Nob Hill close to Ygnacio Valley, on Oak Grove. It has wonderfully wide aisles, caring, friendly service, a selection of variety meats as well as more standard fare, and some oddball items in addition to gourmet and classic items. Chef BoyarDee Pizza in a box, anyone?!
Source for duck (to cook) around Toledo?
My friend in Ohio claims that he cannot find duck in the area around Toledo - and I contend he is just not looking hard enough! He can find it on restaurant menus, but says it is not in any of the stores that he frequents (Sam's Club, Anderson's and Kroger's) . He is close to Maumee, Waterville and Perrysburg. Any 'hounds have a favorite meat counter/store that he could go to? I know when visiting in that neck of the woods, I had a hard time finding lamb, but duck - that should be a cinch! Especially this time of year . . . . any tips would be appreciated!!!
Ratatouille
Saw a clip this morning on TV, that apparently was to be seen only by TIVO subscribers. Something got crossed in the ether, and a good long cut from the movie was playing at 3:30 a.m.! Suffice it to say, now I too am on the Ratatouille train. And yes, I am hungry for it too! It is almost the weekend, and will have time to chop vegies and put together a batch of the luscious dish . . .
Visiting Cincinnati - where should I go?
Just make sure you make a trip to Graeter's early on when you are there - because if you do it later, you will wish you had time to go back (and back, and back!) If your Mom likes the Cincinnati-style chili, you might want to try that, just for kicks. It does have beef in it, but also pork, and a mess of spices that make it taste like no other chili you have had.
Pomegranate Molasses - Really Delicious!
Oh, I hope you will try it!!! It could well be the gateway dish into exploring Persian cuisine! Everyone I've ever served it to has raved about it. Some recipes suggest using duck rather than chicken, but it is extremely rich, too much even for my taste.
I've made it a couple different ways - with boneless chicken cubes, and with the entire chicken, skinned and cut up. The boneless version is for when you want to serve a meal to children or to company that you don't know that well, and the other is for when you are eating with good friends and family, as you will want to suck the meat and sauce off the bones! It's got a flavor not dissimilar to baklava, what with the walnuts and cinnamon. I would suggest browning the ground/very finely chopped walnuts first before adding to the rest, and when you've got all combined, cook the heck out of it. Persian dishes taste better when cooked for ages - cookbooks normally will not tell you that it takes so long for the best results, I guess because they do not want to discourage one! The amount of sugar you add will make a difference in the taste (I know, d'oh!) - but with this dish it makes a HUGE difference. Start off with less sugar and add additional if it doesn't suit you. Be sure to have enough salt in it to give it the right tang. I prefer it on the sour side, and use the recipe from In a Persian Kitchen (an excellent introduction to Persian cooking). I've always used the molasses rather than the paste - one bottle will last a long long time as you don't need more than a couple tablespoons at a crack.
Meatball Flavor/ Tenderness Issue
I'll second using some chopped Portabellos/crimini in them. It adds flavor and moistness. Also, I saute some chopped onions (about a half an onion for a pound or so of meat) until they are soft and starting to carmelize, adding those to the meat mixture. I never bother with the bread or bread crumbs anymore - the vegies and cooked onion seems to add enough to the mixture to loosen the balls up a little and not make them into mini-Superballs.
What's for dinner?
Remember the episode where Tony's nutso lover chucked that gorgeous steak at him? What a waste! That bothered me more than the violence, which is just business!
What's for dinner?
I'm having your ribs tonite! Well, am having my ribs . . . made them last night, baking them, and by the time they were done, I was all in, so they went in the fridge. Will whip up some basmati rice with saffron, and make an ear of yellow corn on the cob to go with. And value-priced wine from TJ's to wash all the lovely food down!
See's Molasses Chips
Yeah, I know all too well! I work in the Embarcadero Center, and there is a See's at street level there. I am actually now a little burned out, but that is after being here 3 years and having a daily See's habit for about 2 years. I like the chocolate caramel patties, the butterchews, the peanut brittle bars (the individual ones), Awesome bars (nougatty goodness enrobed in dark chocolate), and the walnut squares. The nuts and chews assortment is the way to go - when travelling, I've gotten one at the airport and nibbled from it the whole way back East.
Make from scratch pizza? ideas...
Oh, you'll have so much fun. Just remember to prebake your crust, so it'll be done for sure. Nothing worse than an undone crust under all the toppings and sauce you've lovingly placed on it! I've been making meatballs with either ground beef or turkey, and using them as part of the topping. Fresh mozzarella, cut into chunks or slices, or ricotta that has been drained (place in sieve over bowl, place a saucer on, and weight down - let drain for an hour or so) make good additions, along with Parmesan Reggiano. Love roasted red peppers too. My next pizza I'm going to go blanca - haven't tried that yet, and I'm up for a change!
What do Chowhounds do for a living (besides eat of course)?
Work as a personal assistant to a CEO. Get to live vicariously through him - he can eat all the fabulous meals I can't afford! But, I am able to turn out a lot of excellent dishes, baked goods and candies at home, so that is very satisfying, more satisfying than paying an arm and a leg for a meal out. I am also an artist (painter of abstracts, some of which have food references in them, natch!) I do spend whatever income that doesn't go to mortgage/bills on food and wine. I don't drive at all, my stereo is a boombox, my TV is fat not flat, I own no cell phone, no Ipod, and now no computer at home since it was stolen recently. I'm working on getting a higher-paying job so I can travel again and be able to go out to eat once more--it will be so sweet when that happens! I have always considered myself a chowhound, as that is what my Mom called me all the time, what with my nosing around the kitchen and always being first to the table!
Recipes You've Never Heard of Outside Your Family
Two more memories are now dredged up from reading this thread - which probably should have stayed there in the abyss! "Heavenly Hash" - Cool whip with flaked coconut, drained fruit cocktail, and chopped walnuts. << shivers >> "Hawaiin Smiles" - Spaghetti with "doctored" ketchup on it, topped with squares of Velveeta. Mom usually did much better than this, but at least these made me appreciate her other efforts even more!
Recipes You've Never Heard of Outside Your Family
Just made this a couple nights ago, and used homemade chicken stock instead of canned soup, using a flour-stock mixture to thicken, then gradually adding milk to thin out and add some milk-fat to it. Added a couple dashes of poultry seasoning, lo-salt beef bouillion and black pepper to tart it up. Comfort food! Hamburger and gravy is a dish that lots of military men have learned and passed on.
Our dish I don't remember any other family making was a chop suey recipe, served with the canned crunchy noodles and Minute rice. Ixnay on the last two items these days, but the chop suey itself holds up quite well - quite soy saucy, caramelly flavored, with hearty complexity with the beef and pork cubes' flavors mingling.
Making burgers from grass-fed beef
I would even add to cook the onions and/or vegies in a little olive oil, so they can add a touch of sweetness to the beef, and a little more fat. I've been adding sauteed onions to my beef and turkey for burgers, and find I get a much tastier burger that way - plus they don't do that "stick in your throat" thing that happens when you eat a too-dry burger. I don't put any condiments on my burger at all, so a little dressing up before is helpful, if not necessary.
favorite school cafeteria food for a party
Wow - you had jello shots in school? Now that's my idea of an education - in indulgence! Lol. You could also include jello desserts/salads. Our grade school cafeteria relied on Sunshine Salad, Perfection Salad, and other jello dishes that incorporated ground carrots, celery, fruit bits and what-have-you. Also for dessert was the infamous cinnamon apple slice, with a Maraschino cherry plopped in the middle. When they got really fancy, it was chocolate cake batter baked in cake ice cream cups.
Will Owen's dish he describes sounds a lot like Johnny Marzetti. There was also a concoction they made that had instant mashed potatoes as the base, canned corn, and a tomato/ground beef mixture on top. Anyone remember what that was called?
It would be great if you could get some of those divided trays. And don't forget the tokens for milk! (I wonder when that practice died out!)
Can you name this discontinued 80's snack food?
Bugles were made from (highly processed) corn rather than potato. We used to put wee bits of chocolate ice cream on them for the smallest cone in the world!
Why isn't plum wine a bigger deal?
I too have wondered this. I will drink the sweet plum wine, over rocks, as a refreshing drink, but do wish that there was a bit more gravitas to it. Are any of the brands less sweet? I have yet to find one that is not a bit soda poppy!
Anyone Else Dislike Cloth Napkins?
Yes, I do that too, and am SO glad they came out with the heavy duty kind, for freezer ziploc bags! They are just the right size to insert a container of opened vegies from Trader Joe's, for example, and keep it fresh. I use and reuse, then use again!
