Psst... We're working on the next generation of Chowhound! View >
s

sharhamm's Profile

Title Last Reply

Can dried pasta be considered "fresh" ?

I have made homemade egg pasta and dried it. Ate it within a week and it tasted just a good as the fresh version. I couldn't tell the difference. Perhaps they should have referred to it as fresh dried pasta.

Aug 25, 2015
sharhamm in General Topics

Burlington, Vermont

Not OP but would like to know where you find local fish in Burlington?

Jun 23, 2015
sharhamm in Northern New England

Green Onion Rant

Place them in a jar with water and put them on your windowsill. They will last longer and you will think to use them more often when they are in view.

Baking Bread

Here http://www.kingarthurflour.com/recipe...
This would be a perfect recipe for you to try. I love it.

Mar 13, 2015
sharhamm in Home Cooking

Help we have fruit flies...need extreme measures.

Had this happen when my granddaughter was younger. Check underneath everything! She had pushed a banana peel under a low lying table that we didn't move often. Thousands flew into the air when I moved the table. GROSS!

Dec 04, 2014
sharhamm in Not About Food

Roasted Butternut Squash Soup

Nov 30, 2014
sharhamm in Recipes

Making Mashed Potatoes one day early?

Preparing for a dinner for twelve is not just a walk in the park. Not only does it require planning the meal, shopping for food, cooking of the food, cleaning the house, settng a beautiful table. It may also require cleaning and ironing of the table linens, preparing the table centerpiece and candles. SO everything you can get done ahead is a plus. I you don't like the day old potatoes perhaps you could offer to bring them?

What are your 3 favorite cuisines to cook other than your own?

Thai, vietnamese, moroccan.

Nov 19, 2014
sharhamm in General Topics

So What Dishes do you top with a Runny Poached Egg?

Creamy grits with scallions and bacon

Nov 17, 2014
sharhamm in Home Cooking

Home Cooking Dish of the Month (November 2014) Voting

Chicken curry

Oct 27, 2014
sharhamm in Home Cooking

Voting Thread: Cookbook of the Month November 2014

I vote for this one.

Oct 17, 2014
sharhamm in Home Cooking

Nominations Thread: Cookbook of the Month November 2014

Smitten kitchen website or book!

Oct 16, 2014
sharhamm in Home Cooking

Help please with first pork shoulder

Time them as if they are two seperate pieces of meat (as they are).

Aug 30, 2014
sharhamm in Home Cooking

Tangzhong Roux FAQ

Made a loaf of this yesterday after readng your posts over on the fresh loaf board. Wanted a white bread for the grandaughter made in the bread machine that was softer than the regular white bread recipe. Made the roux in the microwave. The bread turned out much softer and I really enjoy the texture. Will freeze the rest for Lily's next visit. Thank you for your posts.

Aug 16, 2014
sharhamm in Home Cooking

Boothbay Harbor lobster specials

Twins at Robinsons Wharf.

Jul 30, 2014
sharhamm in Northern New England

Help with a la cart cookware set

Having been cooking for amost 50 years I Iinvested in LeCreuset only 7 years ago. Wish I had done it much earlier as they are wonderful. How about a Leceuset Saucier...it would be your cast iron fry pan, your saucier, and a everyday saucepan. They clean easily and will last forever. It will make a great heirloom for your kids. Ater you get one you'll want more. A great investment.

Jul 16, 2014
sharhamm in Cookware

Ginger Chicken Jook (Rice Porridge)

Made changes by sauteeing garlic, ginger, and addng shitakes. This is certainly a comfort food and so delicious and easto make!

Jul 14, 2014
sharhamm in Recipes

Snow peas or snap peas?

Looks like snow peas.

Jul 05, 2014
sharhamm in General Topics

Trader Joe's trip planner!

The Trader Joe's in So. Burlingtn just opened a few weeks ago. I believe it's the only one in vermont. My favorite place!

Jul 04, 2014
sharhamm in Chains

Albany Whole Foods?

Where will it be located?

What dairy product did I make?

Creme fraiche?

Apr 29, 2014
sharhamm in Home Cooking

Red's Eats, wiscasset, me

Their facebook page says "permenantly closed".
Say it isn't so!

Apr 10, 2014
sharhamm in Northern New England

Do any of you guys ever bring your own Chopsticks into Chinese Restaurants/Buffets?

Yes we bring ours. Mainly because ours have the ribbed bottoms. Most restaurants have the smooth plastic sticks and its very difficult to eat noodles with.

Jan 02, 2014
sharhamm in Not About Food

Big Green Egg Beginner Query

I use a firestarter to light my egg. I leave the top up until the flames go out. Then close the top and leave the top and bottom vents wide open. Keep and eye on your temp. guage and when it gets to about 50 degress below the temp. you want to end up with, close down your vents and just leave them open about 1/4 inch, then open or close as necessary . I usually end up with my vents open about a about the width of a dime, which is good for a low slow cook on my particular egg. Each egg is different and you'll have to just practice to see how yours maintains temps and how much to leave your vents open.. Remember, the egg takes awhile to cool down so keep an eye on your temps. It will take a good 15 to 20 min. after an adjustment to your vents to notice the changes. Make sure you you don't put any food on for a good 20-30 until the bad smoke disspates. I know this sound complicated but it will all come together soon and then you will be a pro. Your going to love your egg. Go over the greeneggers.com which is a BGE forum and there is a wealth of information there.

Double Concentrate Tomato Paste/ Paste in a Tube

I've always see it on the top shelf, where they sell the tomatoes and italian foods section in many grocery store. The boxes are only about 2 inches or less wide and the packing just doesn't draw attention to it. Usually where they sell the tubed anchovy sauce. If it's good enough for Mario Batali, he uses it on "The Chew" for many of his recipes, it's good enough for me.

Sep 24, 2013
sharhamm in Home Cooking
1

Big Green Egg accessories

You'll need an ash remover. Pizza stone is a must. You need a barrier between the plate setter so the bottom of you pizza doesn't scorch. Get a 3/4" stone so it doesn't crack. I use my grid lifter often. Got one from third eye you can hang it and keep your grid off the floor. Eggware cap is a nice, but not a must have. A good pair of long BBQ gloves, and most of all get yourself racks that give you two of three cooking shelves. Greeneggers.com has a wealth of information and can lead you to the sites that sell accessories for the egg. A thermopen is a must.

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

No...female

Aug 07, 2013
sharhamm in Not About Food

Leftover Wonton Wrappers

This recipe looked good. I might drizzle some honey over the top.
http://simplerecipes.me/banana-spring...

Jul 17, 2013
sharhamm in Home Cooking

best seafood lunch in boston

looking for the best place along the waterfront for a seafood lunch

Jun 28, 2013
sharhamm in Greater Boston Area

Possibly obvious curry paste packaging question

That's what I do.

May 26, 2013
sharhamm in General Topics