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Another CSA discussion?

Community Supported Agriculture

Mar 29, 2015
smtucker in General Topics

Cheesemakers, how does buttermilk added to whole milk make cheese?

acid

Mar 24, 2015
smtucker in Cheese
1

Spanish Cuisine Cookbooks

Breadcrumbs, Ah. EYB! I am one of those EYB founding members, so no issues getting there or saving this link to my profile. What a great idea! The recipes with Spanish names will be particularly helpful.

With list, possible Kindle purchases and internet searches, I should be able to find recipes that are similar to what we have eaten in tapas bars and restaurants.

Thank you all!

Mar 24, 2015
smtucker in Home Cooking
1

Ideas for using fresh brioche

Poached egg and some lemon marmalade. Some people like burgers on brioche. My preference with really special and fresh bread is to revel in the bread.

Mar 24, 2015
smtucker in Home Cooking

Spanish Cuisine Cookbooks

Such a generous offer Madrid (and yes we both live in that neighborhood), and how I wish I had the time to sit with you and go through your books. But, I am stretched for time until the moment I get on a plane.

My plan is to nibble my way across Andalusia, shop at the markets, and try to recreate the flavors I have enjoyed at the apartment. Then when we get to Valencia, repeat. Catalan cuisine is unknown to me, so it might be a bit harder there, but Pata has a nice idea above to give me a head start.

Looks like three kindle books [not my preferred "delivery" system) will give me what we need. I will wait until I am actually in Spain before purchasing. Sometimes the apartments have cookbooks in a back cupboard. And occasionally, the owner enjoys giving a cooking tutorial.

Mar 24, 2015
smtucker in Home Cooking
1

Spanish Cuisine Cookbooks

Sadly, my Spanish is missing in action. I had hoped to learn a bit more before we left, but it simply hasn't happened. But you do bring up an interesting idea... a Spanish cookbook in French.

Mar 23, 2015
smtucker in Home Cooking

Spanish Cuisine Cookbooks

For several years, I have put off a "grand" vacation for many reasons which I won't list here. Some personal news has required that I not wait any longer, and so in two weeks I am off for a 6-week adventure. Paris is no issue. I have cooked in France for years and years, and I know the cuisine intimately.

From there, we head to Spain. We will have apartments in Seville, Valencia, and Barcelona. Here I could use some assistance. I own the José Andres books [haven't actually cooked from them] but that is it. [Tapas: A taste of spain, and Made in Spain: Spanich Dishes for the American Tabl.]

For those more familiar with Spanish food and Spanish cookbooks than I am, are the Andres books worth the weight they would add to our luggage? Are there some other books that are more worthwhile? Are there books that are worthwhile but available in digital format so that they don't add weight?

I have one suggestion of "The New Spanish Table" by Brenzen which appears to be available as a kindle book. Other recommendation would be most welcome.

Many thanks!

Mar 23, 2015
smtucker in Home Cooking

Pommes Anna Sticking in Le Creuset

Do you have the stoneware or the cast iron version?

Mar 22, 2015
smtucker in Cookware

PC advise, please

Very helpful. Thank you.

Mar 22, 2015
smtucker in Cookware

PC advise, please

My experience with the Fagor mirrors yours. Which induction unit did you purchase to use with it so successfully? Love this idea!

Mar 22, 2015
smtucker in Cookware

February 2012 Cookbook of the Month Companion Thread: Japanese Month

The Japanese Grill, Swordfish [Salmon] Teriyaki

We had a beautiful piece of Scottish salmon and I wanted something a little different. You start by making the Teriyaki sauce; a simple combination of soy sauce, sake, mirin and a bit of sugar. This is brought to a boil and then cooled to room temperature.

The salmon is marinated in a bit of extra soy and half of the teriyaki for 15 minutes, before being grilled. Last night grilling was not an option, so I cooked it in a cast-iron pan with a bit of neutral oil.

While the fish is cooking, you flip it frequently and baste with more of the teriyaki. This was wonderful with some rice. The salmon was the primary flavor with a wonderful savory enhancement.

This is perhaps the fifth teriyaki sauce recipe I have tried, and the best one by far. I used a really high quality Mirin and organic sugar [an Andrea Nuygen tip]. I think the real difference was the use of sake instead of dry sherry or some other alcohol option.

We had a lot of leftover sauce so my daughter added a bit more sugar to it and made teriyaki Chicken breast, and it was equally good.

March 2015 Cookbook of the Month: GROWING UP IN A KOREAN KITCHEN by Hi Soo Shin Hepinstall

It appears that the library interloan system has broken down with the 100" of snow. Last month's book never showed up, and I saw no movement this month either. In response, I just bought the book. It arrived today, and I am really enjoying the first chapters.

The paper is really nice; rather soft to the touch. I am enjoying the narrative. Next up, the chapters with recipes. Since I have a comprehensive Korean market at the end of my street, I am not worried about finding ingredients.

Mar 04, 2015
smtucker in Home Cooking
1

Karl's Smoked Pork Chops (Kassler)

Which reminds me of their house-made liverwurst, which I get myself as a treat every once in a while.

Mar 04, 2015
smtucker in Greater Boston Area

Other uses for Salsa Verde?

How about using some of it as a sauce for some fish? Or, in swirl in a bowl of soup, such as potato or tomato?

Mar 04, 2015
smtucker in Home Cooking

March 2015 COTM Announcement: Growing Up in a Korean Kitchen

Hannaone has create a thread here with pictures of the most common ingredients which is extremely helpful. I suspect that if you have an ingredient from the book that you can't figure out what to buy at your market, you could post, and someone would then post a picture for you.

The Dunlop books had great pantry pictures, which is how I overcame my "fear" of the Chinese market. Also gave me something to show the staff at the markets so that they could help me.

As to mild kimchee, at my store, the mild kimchee is the stuff that is made in house. In this case mild means a quick ferment, but it could also mean how much red pepper was used. The red pepper is easy to see; the ferment time less so, though the cabbage will be fuller the less fermenting it has done.

This has turned into a babble, but maybe something in there was useful.

Mar 04, 2015
smtucker in Home Cooking
1

Karl's Smoked Pork Chops (Kassler)

The weisswurst is astonishing with the Bavarian mustard. I serve with some warm sauerkraut and the obligatory pretzel. An almost perfect meal; a reward for making a Karl's run.

Mar 03, 2015
smtucker in Greater Boston Area

Karl's Smoked Pork Chops (Kassler)

I agree that the pork chops are not that salty, however, I will say that the level of both smoke and salt can vary slightly from batch to batch. We have never found them too salty.

Mar 02, 2015
smtucker in Greater Boston Area

potato flakes

Jacques Pepin thinks every kitchen should have potato flakes to thicken soups. Who am I to second guess him? I keep some Bob Mill's Potato flakes in my cupboard which I do use in soup, and as part of a rye bread starter.

I don't buy potato flakes that include anything besides dehydrated potatoes, however. It is astonishing how many flavored potato flakes are on those shelves.

Feb 27, 2015
smtucker in Home Cooking

Common Korean Ingredients

This is what I find at my local store. I believe that it is the same thing in a different kind of container. Can you confirm?

Feb 27, 2015
smtucker in Home Cooking

March 2015 COTM Announcement: Growing Up in a Korean Kitchen

So sorry that you won't be joining us this month, but perhaps you can pop in once a while to review our notes and make suggestions when things don't go well?

I live within spitting distance of a wonderful Korean market, and shop there often. Looking forward to learning more about all the ingredients I see there but don't always know how to utilize. If nothing else, shopping for this month should be easy once I figure out what I need to get.

Feb 27, 2015
smtucker in Home Cooking
1

Tenoch in Somerville?

It is the old KickAss cupcake storefront.

Voting Thread: March 2015 Cookbook of the Month

Just checked and same here. The suggested alternative was the "frantic family cookbook." My system is pretty darn large too.

[Hope this made someone smile.]

p.s. twelve copies of Growing up in a Korean Kitchen.

Feb 19, 2015
smtucker in Home Cooking
1

May 2012 COTM: Food of Spain and Moro The Tapas and First Courses Thread

I will be in Malaga soon.... maybe I will be as lucky as you! Would you suggest that I carry this book along to Spain? I will be there for a month [various locations], and will have a kitchen for 2 1/2 of those weeks.

Feb 19, 2015
smtucker in Home Cooking
1

Leftover mushroom and jarlsberg salad?? What to make?

Nice plan!

Feb 19, 2015
smtucker in Home Cooking

Leftover mushroom and jarlsberg salad?? What to make?

Pasta with a vinaigrette is a pasta salad. Can be wildly delicious!

Feb 19, 2015
smtucker in Home Cooking

New Falafel Joint in Somerville/Medford

I generally order the lentil soup or a kofta sandwich. The last two times I ordered the soup it was watery, as though they were running out and just "topped" it up with water. The original kofta sandwich was one of the best sandwiches I have gotten around here. Perfect balance of pickled turnips, sauce, meat, and other toppings, wrapped in a way that every bite included the complete complement of flavors. The last two times, I was waited on by two young men who simply took no pride in this sandwich. The balance was wrong [way too much meat, not enough condiments], wrapped loosely so what was there sank to the bottom of the sandwich during the first bite. And they bordered on surly, like I was interrupting their social time.

I have learned to make that soup, and at this point, mine is more Turkish, and I like it better. I miss the kofta during the rare time that I need lunch in Davis Square.

Feb 18, 2015
smtucker in Greater Boston Area

New Falafel Joint in Somerville/Medford

Oh, this could be good news. The Shawarma Place's [Davis Square] employees have just stopped caring about how they build their food, it has fallen off the list completely. I can't be bothered anymore.

Please post back when you see that they have opened.

Feb 16, 2015
smtucker in Greater Boston Area

A Round of Applause for Chris Coombs and other great restaurant folks

Kirkland Tap and Trotter has a "snow special" going on now. You can read about it on their website.

Feb 16, 2015
smtucker in Greater Boston Area

A Round of Applause for Chris Coombs and other great restaurant folks

[Consider putting a small "emergency" mustard container in the car. With a knife or spoon, of course.]

And I had no idea that they did ham and cheese croissant.

Feb 15, 2015
smtucker in Greater Boston Area

February 2015 Cookbook of the Month: "MIGHTY SPICE COOKBOOK" by John Gregory-Smith

Book has still not arrived. I am going to chalk this up to storm collateral damage. I suspect, with all the closures, low staff levels and sheer exhaustion that libraries have experienced over this month, that all book transfers from system to system have fallen by the wayside. There is always next month.

Feb 14, 2015
smtucker in Home Cooking