rcallner's Profile
best vegan substitute for heavy cream?
I have had great success using soy milk with risotto.
Great veggies need yummy recipe
I agree - saw this list and immediately thought gratin. A Gruyere would probably be nice, add a little thyme and a little sliced marinated artichoke heart and you should have something pretty spectacular.
How do you move your chopped vegetables?
I have SO sliced my hands (lightly, just enough to really enjoy lemon juice) when scooping with my very sharp Santoku knife.
canned tuna--what do you like to do with it (healthy)?
Yes, it's reliably crazy delicious. And yes.
canned tuna--what do you like to do with it (healthy)?
Similar to goodhealthgourmet's suggestion, I like a hearty salad with various greens (or just romaine), sliced sweet onions, tomato, celery, hearts of palm can be nice, and then a vinaigrette with fresh garlic, Dijon, good olive oil and champagne or balsamic vinegar, then over the top some crumbled feta, the tuna, and some white beans. Delicious and healthy with crusty bread.
48 hours and you eat...?
Thanks so much for the Lotus of Siam recommendation. My spouse and I went to Las Vegas for a just-before-Valentine's-Day weekend, and went to Lotus on your suggestion and LOVED it. We also ran into a friend of his he'd not seen for 10 years, who spends most of his time in Peru, who happened to be there for a lecture (not a Vegas type). It was altogether really fun and really economical.
Ramen Noodles - They are Everywhere- Are they becoming an American Staple or What?
The seasoning packet has most of the sodium, but the noodles have a lot, too, and the noodles, just plain, are extremely calorie-laden because of the deep-fat-frying. I'm not disputing their deliciousness or versatility or convenience - they're just not the innocent, plain-grain (or rice) noodles I once thought they were. So if you're pretty conscious of your own dietary intake, or considering feeding a lot of them to kids, you should be aware of this. Just google around "ramen noodle nutrition" or "ramen noodles without seasoning" - there's lots of info out there. (My brother, who lives in Japan, told me a possibly apocryphal story about a college kid who lived on nothing but packaged ramen for 8 months and then kicked the bucket.)
Ramen Noodles - They are Everywhere- Are they becoming an American Staple or What?
Not entirely on point, and it may not change anyone's choices, but it's probably good to at least know that these instant noodles tend to be very caloric (since they're usually deep-fried, hence the crunch) and astonishingly high in sodium content. And reading the nutrition label distorts the story, since they tend to call a "serving" HALF the packet (as though anyone ever ate half a packet of ramen noodles). Just saying.
Dry focaccia - can this gift be saved?
Cheese Boy, thank you for the Pane Cotto suggestion, and for the mental image of hungry Italians doing battle with the yard squirrels for goodies.
Vegetarian comfort food
There are a couple of dishes I make with TVP that are very pleasing, including moussaka and shepherd's pie. Lately, my go-to comfort dish is nothing like a meat dish, though - saute onions and garlic in olive oil. Add garbanzo beans (I use canned beans which I drain and rather compulsively remove the membranes), a block of cubed tofu. Season this with nutritional yeast flakes, some Braggs, and further season with curry powder, turmeric, cumin, some cayenne, and salt and pepper. When the tofu and beans and rather browned, add a green leafy vegetable 'til nicely wilted (chard or spinach or whatever); serve next to beans and rice or other grain.
Dry focaccia - can this gift be saved?
A good friend gave me the well-meaning gift of home-made rosemary scented foccaccia - a whole sheet pan worth. Thing is, it's really dry. I don't want to just give it to the squirrels in my yard - does anyone have a suggestion for something like a savory pudding or something else to give this new life?
Parboiled Rice [moved from Home Cooking]
Can't account for your wife's taste - BUT - parboiled rice is great when you forgot to precook rice for soup and just want to throw it in, or want no-fail paella, or other things where the texture isn't that important but instant cooking is. For rice - as rice - cooking it from scratch is the best for flavor, texture, mouth feel.
What am I doing with this cheese?
Cougar Gold is fabulous - especially melted. Enhances any grilled sandwich - very good in a gratin, on a pizza. Amazing in a tuna melt. Think of it as a very good sharp aged cheddar. (Avoid touching it with your fingers as you remove it from the can 'cause your skin oils will accelerate mold.)
What mistake do you always make when you're cooking in a rush?
Oh, yeah, and I forget to SERVE something I've made, when the guests have arrived and party's in full swing. GNARF
What mistake do you always make when you're cooking in a rush?
Mark me down for self-cutting (accidentally). On the bright side, my knives are sharp enough and I've done this often enough I've gotten quite good at treating the wound so there's no infection and even a pretty good slice heals without stitches or undue angst. PS little baggies secured with rubber bands really help in the early post-cut days while showering.
Dinner party for multi-allergy guest
Holy moly! You are being very nice and very accommodating. I have a lot of friends and acquaintances with various food allergies and intolerances, and try to work around that if at all possible so everyone can cook everything I serve - but - this list is really daunting. Wheat wasn't mentioned above - perhaps an appetizer pizza with a tapenade topping? If you go vegan, a lot of vegetables would be available as sides - but - gosh. I bet this person is used to having enough to sustain him and her and would understand if you make some things the others would enjoy and be sure to warn him/her about.
Kelp Noodle Recipes?
Maggie, there is at least one existing thread on these noodles you might want to look at - search under shirataki (the name of the noodle).
Sexy food-What do you cook to woo someone?
Ms. G, I confess I'm too tired/lazy after my day to read all the other undoubtedly useful replies, but - here's the thing. Make it fun. You should both have a good time no matter where things lead to in the short or long term. And think about what you KNOW he likes to eat, and blow his socks off in that department. If he turns out to be a keeper, you're going to want someone (since you're a hound) who responds to food at least some degree close to the way you do, and you want to demonstrate you can meet that food wow factor. And it should be wow for you, too. (If you do all that and he's not really really impressed, well, hopefully, he's got other things going for him, or you know you had a fun hot date and can move on.)
Swap for Pancetta? Catering to a Pescatarian
Sounds luscious. Probably going to make it for my pescatarian at home. Thanks for closing the loop!
Salvaging frozen root veggies?
I'm thinking your best bet is to rough chop them and use them as a stock base; or if they're not that far gone, as a pureed soup base.
need make-ahead main for picky company-please help
Well, it's winter, and you've described a kind of meat-and-taters bunch- what about savory pot pie, either chicken or beef? You can prep it, or even make two kinds, and pop them in the oven that night. Garlicky asparagus and a nice salad, or other veggie side....ice cream and cookies dessert?
Swap for Pancetta? Catering to a Pescatarian
I would vote for kalamatas here, though I love salt and oil-cured, since the kalamatas are so fatty and unctuous (part of the reason to love to eat pig bits); and the other olives can be dry or sharp.
Swap for Pancetta? Catering to a Pescatarian
I'd go with katecm's SDtomatoes and sliced kalamata olives. They are fatty bits of WOW flavor. My husband's pescetarian and this works well in other dishes.
Sake Kasu--help!
http://uwajimaya.com/RecipesDetail.php?id=26 Hope this link works. It's for black cod kasuzuke. It's crazy delicious. Works with salmon, too.
I Find it Very Tough to Write a Recipe
Extra credit for correct use of "orthogonal" in a food post.
Heavy on the mustard
You can make a nice coating for a meat loaf with mustard. You could have a time with the French's making deviled eggs, egg salad and the such. Chicken Dijon is a classic. But to deal with your volume, you might try going to epicurious.com and entering "mustard" in the search box - you'll get lots of options.
