sharhamm's Profile
Sous vide- I know this has been dealt with a good bit
I still haven't gotten the perfect poached egg. Can you share your recipe. I don't like runny whites. Thank you. Sharon
Recipe needed
No, but found their classic recipe on their site
http://www.mccormick.com/Recipes/Main-Dish/OLD-BAY-Crab-Cakes-Classic.aspxe:
How are meals served in your home?
When the kids lived at home we ate at the dinner table family style every night. Now that there is just the two of us I cook, call "dinners ready". and we both fill our plates and sit in our recliners and watch the evening news. If it's something like steak that needs to be cut we eat at the dining table and watch tne news. Retirement is great!
How far are you willing to drive for a good restaurant?
Well....I really hate to admit this but we drove from Lompoc, California to Seattle to visit and restaurant that we absolutely loved only to find out later that is was a chain and they had a restaurant in LA. BUT that was way long before we knew what really good food was!
Cinco de Mayo dessert
By far the best dessert I have ever made is Mexican Flan by Daisy Martinzez. It is my Grandaughters favorite and she requests it each year for her birthday. Easy to make and a showpiece.
* Exported from MasterCook *
Mexican Flan - Daisy Cook's
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : desserts
Amount Measure Ingredient -- Preparation Method
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1 cup sugar
1 can evaporated milk
1 can sweetened condensed milk
3 eggs
3 yolks
2 teaspoons vanilla
1 can Media crema (table cream)
Heat oven to 350 degrees. Add sugar to a medium sized pot. Melt stirring often until golden caramel in color. When done place in a pie plate and cover bottom and halfway up the sides by tipping the plate.
Place all remaining ingredients in a blender until smooth. Pour into the pie plate.
Open oven and pull out the rack halfway. Place a large pan on the rack and place the pie plate in it. Pour in the filling. Add boiling water to the large pan until halfway up the pie plate.
Bake at 350* for one hour or until you can just see the center jiggle.
Remove and cool in the water bath. When completely cool invert onto a plate and serve.
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The CHEW
I love Clinton. He loves alcohol, food, and life in general. When I first started watching it I didn't like him at all, but he has evolved and he is my favorite!
What are/were "aloes"?
Looks like it is the same plant. Do a google search with "aloes for cooking" and it will bring up lots of sites for you to look at
cheese and fruit plate advice
This information from the Napastyle.com has some very good ideas for the Ultimate Cheese Course. Stilton with Lavender Honey...yum, yum.
http://www.napastyle.com/catalog/search.cmd?form_state=searchForm&keyword=ultimate+cheese+course&search.x=45&search.y=4
Home Sous Vide equipment
I have a Sous Vide Demi. Bought it was their site around Xmas when it was on sale for $199..
Been having a lot of fun with it. Use it along with my FoodSaver for vacuuming. Over at EGullet there is a wealth of information about Sous Viding. I see others have posted about using crockpots etc.., but my sous vide machine keeps the temp with .5 degrees. Cooking at lower temperatures for long periods of time can be a safety hazard. Do a lot of reading on this.
What I like is that you can buy the cheaper cuts of meats and they come out extremely tender and you don't lose the flavor of the meat. Last night I cooked Turkey Drumsticks. Very flavorful.
You do have to brown your meats afterwards to make them look appealing.
We have always bought the loin pork chops from Costco and always found them tough. Sous Vide they are very tender, moist and flavorful.
You can cook your meat, then cool it down quickly in ice water, until completely cool ,then freeze it. When reheating you just bring your sous vide machine to the temp that you cooked it at and it will not cook further but just heat througfh. It is so nice be able to have cocktails and not have to be in the kitchen waiting to remove the meat from an oven or it will overcook.
It is great to be able to cook things way ahead and just reheat and they taste like that have just been cooked...not like leftovers.
It takes practice. I cooked a piece of lamb too long and it came out with a mushy texture that we didn't like. I write down everything I cook and that way next time a do a cook I can look to see how it came out previously and adjust, if necessary.
If you like to experiment I am sure you will love Sous Videing.
ISO: Dumplings (the flat, noodle type) recipe
This is the recipe I use. You can cut the dough in any shape wide or narrow. Plus also you can drop them to cook right into your soup or stew.
* Exported from MasterCook *
NOODLES...Egg Noodles for soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups flour
kosher salt to taste
2 large eggs -- beaten
4 tablespoons unsalted butter
3 Tablespoons water
In a large bowl, stir together flour, 1 tsp. salt, eggs, and 3 tbsp. water to make a sticky dough. Transfer to a floured sheet of plastic wrap and wrap loosely; chill for 1 hour. Bring a large pot of salted water to a boil. Halve dough. On a floured cutting board, roll half the dough into a 1/8"-thick rectangle. Trim and discard edges. Cut dough into 1/8"-wide noodles. Repeat with remaining dough. Gently push noodles off the board into the water; boil until puffed and tender, 8–10 minutes. Drain.
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How long to smoke a Turkey on the Big Green Egg
When I have questions about my green egg I visit this site. There's a wealth of information there and you will be answered very quickly.
greeneggers.com
Dinner guests who are chronically late and/or early...what to do?
Amen. I can attest to that...it really works!
Dinner guests who are chronically late and/or early...what to do?
We used to have big family dinner every Sunday. My father and mother- in- law were always late.
One Sunday we just all set down to eat. They walked in halfway thru dinner and said "Oh, you're already eating?" I very coldly said I had told them dinner would be a 1PM. We were all friendly during and after dinner. Never again were they late for dinner. I really don't mind people who show up early as I put them to work and they seem to be okay with that.
luxardo maraschino liqueur
I know I am probably sounding stupid here, BUT is Luxardo Maraschino Liqueur the liquid surrouding cherries in a jar, or a special liquer?
Montreal Bagels
Thank you for your repllies. Will hopefully get to the two posted just south of Montreal. We are only a little over an hour south of the Canadian border.
Montreal Bagels
Would love to try these but don't want to drive into the city. Is there a place where I could buy them just north of the New York State line?
Boars Head Prosciutto Question
Wow that was an expensive lesson. When buying new deli meats our store offer you a smple first the see if you like it.
The CHEW
I agree. Today did it for me. I love Mario, and Michael Simon is okay, but thr rest leave a lot to be desired. I loved Carla when she was on was it "Top Chef", but she can't talk and cook at the same time. Mario seems to be frantic trying to keep everyone cooking instead of talking. Daphne Oz really needs to go. I'm tired fo her hair flop[ing all over during the cooking segments and her fast paced talks where you can tell she is reading from a monitor. The other guy is okay with his tips and such, but come on, someone who hasn't eaten a sloppy joe at his age shouldn't be on a cooking show. They really need to rework this show and turn it into a real cooking show with the two great chefs that they have.
Need new "big gift" kitchen tool/appliance
I don't bake a lot but the kitchenaid makes it so much easier than a hand mixer.
Best two items I can say I have bought in the past year, is my zorx.x! ( don't remeber how to spell it" rice maker and also the Soda Stream.
We now eat rice more than potatoes or pasta. So simple, plug it in and forget it. It even keeps the rice warm until you are done stir fying what ever that happens to be.
The Soda Stream is effortless. Don't need an outlet, and you can make really great cola, tonic water, root beer, lemon lime, etc. and with less calories than store bought and no bottles to recycle. When the grandkids come it is easy to make a variety of different sodas for pennies.
Hopefully my next purchase would be sous vide as it sounds quite interesting and really easy. Just waiting for the price to come down a bit.
Uses for French potato forks?
Maybe the 3rd tine is for sitting on the top side of the pot?
what are you making today?
Have some leftover lamb roast which I am adding ingredients to to make a shephers pie. Also will be making bread machine Challah for french toast on Sunday morning. Will also make some English muffins today to keep on hand in the freezer.
restaurants
why is it that when I click on Restaurants only the boston boards come up?
Chinatown walking
Thanks everyone for your comments. We went to the New China Moon in Woburn and missed out on dim sum. Next visit will be to Chinatown.
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New China
165 High St, Clinton, MA 01510
Fruit flies - help me get rid of them!
I think there are some that don't like to drink. As a last resort use hairspray!
The CHEW
I want to like this show as there is not much else on at that time. Everyone seemed so frantic and it felt like I was on an out of control merry-go-round. I like Simon, Carla, and Mario. Haven't seen any of them cook healthy food so no need to have Oz there.The reason we watch these 3 is because of the good food they make. I so badly wanted a stool for the Lifestyle guy to sit down on and stop talking. It also took up a lot of time feeding "some" of the people at the table.
Where to buy rice clay jar in (Eastern) North America?
I saw a pot that is pictured in the link below this weekend at H-Mart, just a little north of Boston this weekend. $89.95, it had a flat top and was about 18" tall and it had the flat top. They called them fermenting jars.
http://www.koreanclicks.com/do-you-know/korea-earthenware-pots
