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ankm2's Profile

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Salmon in a pressure cooker?

That sounds delicious. I'm all for trying new techniques too. I mean you can fry an egg in a minute but hard cooking an egg and then simmering in a sauce can take hours and is amazing. Keep on trying new things and sharing here - don't be dissuaded by the snarkiness. It drives many away but if you hang in there, you can get and share lots of good info. Most of my professional culinary friends dislike this site but I've gotten so many good tips and ideas over the past 7 years, I keep coming back despite some of the closed mindedness.

Feb 10, 2014
ankm2 in Home Cooking

How to use bourbon?

Most of the recipes online are very similar/identical. I just reduced the coffee, added the bourbon as an extra and some chipotle flakes and boiled it a little longer with the extra liquid. It is so, so good. I've given most away due to persistent requests :-)

Nov 18, 2013
ankm2 in Home Cooking

How to use bourbon?

I just used some in bacon jam last weekend. Also added some to a slow cooking split pea soup. I've found it layers nicely with smoky, salty flavors. A friend recently made some spicy BBQ sauce that contained smoked paprika and bourbon - outstanding.

Nov 17, 2013
ankm2 in Home Cooking

Kitty Litter Cake, purrrrfect for that "special occasion"

Love it and love that you elevated it with the whipped cream and ganache. I work with a lot of people with a twisted, academic sense of humor who would love this. In fact it would have been perfect last winter. While I was in Hawaii they replaced my office chair with an actual toilet - even the CEO and Director of Operations got involved.This would have been the perfect thank you ;-)

May 28, 2013
ankm2 in Home Cooking
2

why wouldn't a pizzeria sell me their dough?

It's not at all an unheard of request- in fact I have friends who do it weekly. I've purchased dough from small pizza parlors in a couple states I've lived in no problem. Could just be that it's proprietary and they don't want to share or maybe it's not factored in to daily count when prepping. Who knows. I just keep instant yeast on hand to make a quick dough as I've found the grocery store stuff fairly unpalatable and chemically tasting. I too have a number of cookbooks that recommend picking up dough locally if you're not in to making it yourself but I guess some of the smaller places in your city aren't down with that.

Jul 05, 2010
ankm2 in Not About Food

Rolled oats

I've never had oats go bad either. I was thinking maybe good health had hers go bad because of the climate she lives in. I've lived in humid climates and dry climates and been able to store mine at least a year. We use them up pretty fast in the winter but tend to turn to other grains in summer unless on a granola kick. Oats while higher in fat contain antioxidants that naturally slow spoilage. I guess if you live in a hot, humid climate you may need to freeze them but you really should be fine as long as they are sealed in a cool, dark place.

Feb 21, 2010
ankm2 in Home Cooking

Help with home made whip cream & maybe flavored?

I make a really rich flourless chocolate torte once or twice a year and i really like a whipped cream with just a hint of sugar, a drop or two of vanilla and just the tiniest splash of Marsala wine. Follow the tips from other posters for actually making the whipped cream but experiment with wines and other alcohols for flavoring - you need not add much to elevate the dessert to a whole new level!

Feb 14, 2010
ankm2 in Home Cooking

ISO: Lemon Cake or Lemony Dessert Recipe

Glad you liked it! I made mine a couple days in advance too and the texture was divine - moist, dense - almost pudding like. I initially planned to serve it with whipped cream or vanilla yogurt but it didn't need it at all. I've found that sometimes if you don't knock the cake pan on the counter to get the air bubbles out it has more of the holes and pockets after baking. I actually went out and bought a bundt pan at a thrift store just to try this recipe after i saw it on Chowhound. Many thanks to Rainey (original poster no?)

Feb 14, 2010
ankm2 in Home Cooking

ISO: Lemon Cake or Lemony Dessert Recipe

I know there are other threads on lemony stuff but i'm glad you started a new one because i'd forgotten all about this cake until i saw your post.

http://www.paideiaschool.org/data/fil...

Someone posted it on Chowhound awhile back and I made it subbing yogurt for the buttermilk and adding pure lemon extract to the batter and the glaze. It was easy and fantastic - really, really fantastic - dense., moist, buttery, lemony and better after a day or two to ripen. Good Luck

Feb 06, 2010
ankm2 in Home Cooking

Adding egg to your oatmeal?

I recently tried a savory combination of steel cut oats (or instant if i'm in a hurry), garlic powder, a little chipotle pepper and salsa topped off with an egg fried in Pam or olive oil. Sometimes i add some ground walnuts for texture and omega 3's. I know it sounds odd but it's a vitamin and fiber packed combo that will fill you up for hours!

Nov 14, 2006
ankm2 in Home Cooking