rcallner's Profile

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Ground Pork - what to do?

Next time you find yourself in this situation make ma po tofu - it's wonderful with ground pork.

ISO relatively quick Christmas dessert that transports well

This sounds like the time for store-bought dessert - but - if you're not so inclined, the following recipe is VERY Christmassy and not hard. It might need a cold pack underneath it.

http://www.food.com/recipe/peppermint...

Dec 23, 2013
rcallner in Home Cooking
1

Fresh shishito peppers in Minneapolis/St. Paul?

The problem could be that this is a summer crop.

Dec 11, 2013
rcallner in Minneapolis-St. Paul

Homemade Tofurkey with Brown Rice Stuffing

I know this is a an old resurrected post, but to respond to PommeDeGuerre (great name), all great apes are NOT omnivores. Gorillas, for example, are herbivores.

Nov 19, 2013
rcallner in Recipes

Oven browned potatoes

You can make delicious, sweet/crisp outside fluffy inside potatoes really easily without exotic ingredients or much work. Use waxy potatoes, I think Yukon Gold work best. Scrub the skin, then quarter them and steam them 'til they're starting to soften but are not quite ready to eat. Put them (dry) into a baking pan, drizzle generously with olive oil and a good salt. Toss in some rosemary if you want, if not, don't worry about it. Put in a 350 or more oven, toss after 15 minutes with a spatula so they don't stick, roast another 10-15 minutes. They should be carmelized where they touched the pan and be sweet/savory delicious. Easy peasy. If you're roasting something else at the same time they co-exist in the oven very peacefully, even in the same pan, just don't crowd them too much or they'll steam instead of roasting.

Nov 18, 2013
rcallner in Home Cooking

Sweetened coconut flakes - will they be a problem?

Do you have a co-op or other food store that sells bulk foods? That might work. Unsweetened coconut flakes are delicious and worth the search, if you can find them.

Nov 18, 2013
rcallner in Home Cooking

Beets?

I frequently cook something like this but saute everything. Peel the beets (I have a red cutting board for this), cut into moons, chop the stems and greens. Saute chopped shallots and garlic in olive oil, saute the beets 'til slightly cooked, add stems and greens. Salt, pepper, sprinkle with toasted pine nuts and some feta. I want some now.

Aug 23, 2013
rcallner in Home Cooking

Cooking with chile peppers - ideas?

I recommend you try a version of the confit in this recipe - add a few sweet peppers or some slightly sweetening agent - it's a lovely confit for meat or fish or pasta. The recipe calls for too much olive oil, so I'd reduce it. Hm. I may try this myself. http://www.epicurious.com/recipes/foo...
Of course leave out the chicken.

Aug 23, 2013
rcallner in Home Cooking

Romantic Summer Dinner

We're at such an incredible point in the harvest now I'd suggest doing things with garden and farmer's market bounty. Gorgeous tomatoes with basil leaves and a drizzle of balsalmic and feta....grilled some sort of meat next to grilled mushrooms and zukes and green beans.....fabulous fruit and butter cookies? Good stuff and you don't have to spend too much time cooking. :)

Aug 14, 2013
rcallner in Home Cooking

Sandwich Inspiration - what was your last "sammy"?

Right now the heirloom tomatoes are perfect, so, as part of dinner last night, I toasted Columbia bread (a good rustic bread), laid a couple slices of a beautiful avocado over the top, topped that with sliced heirlooms, drizzled with basil pesto from my basil plants. Love summer.

Aug 05, 2013
rcallner in Home Cooking

POLL - Do you allow pets on your kitchen counters, are you male or female

NO!!!! (Accompany with hand clap.) I am a female with two cats who know full well they're not allowed on kitchen counters or any tables. I can't remember them trying to get on the kitchen counter, after early training, but if they ever try to get up on a table, which very rarely happens (like once a year), they get a sharp and immediate scold and loud noise and they look guilty.

Aug 05, 2013
rcallner in Not About Food

Okra - minimizing the slime

Sliced in rounds, breaded, and deep fried. Bad for you, but not slimy, and actually very tasty
,

Jul 23, 2013
rcallner in Home Cooking
1

How about a summer soup?

Asparagus soup. Here's one iteration, but it's very forgiving - you can play with it. http://www.foodnetwork.com/recipes/em...

Jun 25, 2013
rcallner in Home Cooking

Pescatarian friendly first course for Shrimp noodle soup?

There are many nice vegetarian pot sticker options, depending on where you live you could just pick some up or else make 'em yourself, with a nice tangy dipping sauce from rice vinegar, soy sauce, garlic, ginger, a little chili sauce. Edamame, or soy beans in the shell, boiled and salted, would be good too.

Jun 03, 2013
rcallner in Home Cooking
1

Can I cook steak IN sauce

I'm probably too late to the party, but since you like thin sliced Mongolian style beef, I'd slice the steak across the grain, 1/2 inch slices, get a cast iron skillet hot, and sear the slices. The pesto side won't directly hit the heat and you'll enjoy the texture you like. And maybe eat from different parts of the food chain in the future when steak is on hand.

Jun 03, 2013
rcallner in Home Cooking

Best sandwich I ever invented

"Plasticheese." Very good.

May 29, 2013
rcallner in Home Cooking

Tomato-Basil Arancini

I'm uncomfortable that this recipe is paired with an article titled "4 Things You'll Feel Right Before a Heart Attack."

May 29, 2013
rcallner in Recipes

Favorite uses of bacon fat/grease

Here's an unusual one. I found that when horses scrape their coat raw (ill-fitting tack, mishap with a fence, etc), smearing some bacon grease on the bald spot helps it come back thicker and in the right color. Strange, but true.

May 23, 2013
rcallner in Home Cooking

Dinner tonight! Chicken stock for Clam juice?

I know you said "tonight" two days ago - but just in case you come back to this - I bet your chicken broth worked out fine, but next time, if you want more seafood kick from the broth, add a couple of anchovies. Looking at that recipe, I'd recommend melting them in with the onion and oil toward the end of that part of the recipe. It will give you nice depth of seafood flavor and lots of umami.

May 13, 2013
rcallner in Home Cooking

Grocery Outlet

Not my main shopping venue, but definitely on the rotation. If you know your prices, it's well worth it. I regularly buy canned organic garbanzo beans, for example, and their perfectly fine version is 1/2 to 1/3 the price of other stores. Similarly, I was shopping for chicken wings and found WAY cheap organic (!) chicken wings for a good price. Tissues, dry goods staples, very nice, as is the occasional cheese and seaweed snacks. Their stock isn't consistent, but you always can find some kind of quality bargain. Worth a visit. And the nickname, Groc Out ("c" pronounced like "s") is kind of charming.

Apr 29, 2013
rcallner in Chains

Comfort and whenever food for vegetarians

Quinoa cooked in mushroom or vegetable broth with some curry, add tofu chunks, mushroom, some other vegetables, a dash of cayenne to heighten the flavor. Very good cold or hot.

Apr 18, 2013
rcallner in Home Cooking

What to do with a bunch of saltine crackers….

I'm sure OP's original 3/4 box is long gone, but for future saltines - they make a lovely crushed breading for large panfried oysters.

Apr 11, 2013
rcallner in Home Cooking

What does halibut taste like?

Yes, black worchestershire is completely different. You'll find the white is a lovely enhancer for fish, poultry and pork sauces. It also lasts forever, so it's a decent investment. Hm. I'm wanting to eat some of this soon, now I'm focused on it....

Mar 19, 2013
rcallner in General Topics

What does halibut taste like?

It's one of my favorite fish, too. Here's a preparation that enhances but doesn't conquer the flavor - grate a clove of fresh garlic, 1/2 t cumin, splash of green tabasco, T white worchestershire, 1/2 t dried thyme, juice of half a lemon, and slurry it up with olive oil. Marinade in the fridge for a couple hours. Grill or broil.

Mar 18, 2013
rcallner in General Topics

Removing bitterness from cooked greens

+1 on everyone who suggested boiling first - and another suggestion - strain and keep that green water and use it as a soup or other moistening base. It'll have a lot of taste and nutrition in it.

Mar 15, 2013
rcallner in Home Cooking

Copying a restaurant's dressing recipe

I haven't tried this dressing, but a sweet-creamy feature in Asian type salad dressings is often miso. You might experiment with a little.

Mar 11, 2013
rcallner in Home Cooking

Lunch menu suggestions

Salmon loaf with a side salad; chile; fish tacos; moussaka.

Mar 06, 2013
rcallner in Home Cooking

My SO is out of town and that means I am eating.....

I did too. And roasting turkey. But turns out, no.

Feb 13, 2013
rcallner in General Topics

My SO is out of town and that means I am eating.....

My DH is pescetarian, so I'll do chicken piccata, or sometimes a schnitzel, when he's gone. And a bit of bacon, which otherwise is SO smelly in the air. (It was a revelation to me that bacon doesn't smell good to some vegetarians.)

Feb 12, 2013
rcallner in General Topics

Would like some tapenade ideas

This is slightly off-topic, well, somewhat to the side, but - I found a variation on regular tapenade at Smitten Kitchen, with artichokes. It's lovely (and I do use it as a sandwich spread to enhance various sammiches). http://smittenkitchen.com/blog/2009/0...

Feb 12, 2013
rcallner in Home Cooking