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New Costco Cookware Finds

You have six months to return. What is the risk?

about 18 hours ago
smtucker in Cookware

SNAP POLL—WOULD YOU USE A COOKWARE “LENDING LIBRARY”?

To be honest, this seems impractical. Shipping is wildly expensive these days.

Now, if you imagined a neighborhood all using the same lawn mower, fertilizer spreader, and various other yard tools to spread the cost around, and reduce storage needs in a dense urban environment, I would be in. The physical distance is the flaw to this interesting concept.

about 18 hours ago
smtucker in Cookware
2

Need to use 600g/21 oz. of Valbreso Feta before it expires 08/17/2014

This is something worth trying! Do you use the original plastic container, or do you transfer the cheese to some other container?

1 day ago
smtucker in Home Cooking

Need to use 600g/21 oz. of Valbreso Feta before it expires 08/17/2014

Make a bunch of spanikopita, and then freeze to enjoy whenever you want. I generally freeze them as triangles, not a tray. I have done both uncooked and cooked, and both seem to work well. For our household however, the cooked is easier for people to pull one or two, pop on the toaster oven rack, and in 10 minutes, you have a delicious spinach and cheese pie.

1 day ago
smtucker in Home Cooking
1

three nights in boston -- please help, lots of questions! (warning--long post)

Ice cream is more of a Boston strength than donuts, I think. Save some room!

Jul 23, 2014
smtucker in Greater Boston Area
1

The Banh Mi Handbook By Andrea Nguyen

Thread was started when a bunch of us pre-ordered. Come on over!

http://chowhound.chow.com/topics/9282...

Jul 22, 2014
smtucker in Home Cooking

Worst Cooking show Buzzwords

It tastes creamy. Creamy is a texture, not a flavor.
Traditional but "I turn up the volume" or "with a twist"
Anything that comes out of Fieri's mouth after his first bite.

Jul 22, 2014
smtucker in Food Media & News
1

Baking Sheet with rack?

If there is, I have not yet found it. Quite discouraging since I could really use a few now that our household has gotten smaller.

Jul 22, 2014
smtucker in Cookware

Has anybody installed a charcoal grill in their kitchen?

OP said a new kitchen; not a new house.

Jul 22, 2014
smtucker in Cookware

Voting Thread: Cookbook of the Month August 2014

I have no suggestions, but just wanted to let you know that I sympathize with this dilemma. Very hard to create threads this way.

Jul 21, 2014
smtucker in Home Cooking

July 2014 Openings and Closings

and toes!

Jul 21, 2014
smtucker in Greater Boston Area

Any special MA or NE foods to look for try out/buy?

I can't image not leaving with out some local Grade B maple syrup in your bag.

Jul 21, 2014
smtucker in Greater Boston Area
2

Looking for wood *chunks* appropriate for smoking fish

I think Bluefish enjoys apple smoke but I don't know where to buy it. I just collect the blowdowns at my parents' place.

Jul 21, 2014
smtucker in Greater Boston Area

Turning pimento cheese into pimento mac and cheese?

See Five ways to use Pimento cheese at the bottom of the recipe.

http://www.epicurious.com/articlesgui...

... and yes, there is a recipe for mac & cheese.

Jul 21, 2014
smtucker in Home Cooking
1

To much pork belly!

Make bacon and/or pancetta. Both are easy cures. I have had great success with the formulas from Charcuterie by Ruhlman and he even includes an oven method for the bacon.

Jul 21, 2014
smtucker in Home Cooking

What would you offer on these Cast Iron frying pans?

My sister "stole" the nicely seasoned one. The one remaining pan is a Griswold, but it will need some fresh seasoning. It isn't pitted or damaged; just suffering from underuse. My email contact information is in my profile if you are serious. I would prefer that the pan live with someone who would actually use it.

Jul 20, 2014
smtucker in Cookware

Has anybody installed a charcoal grill in their kitchen?

My parents put in a charcoal grill when they redid their kitchen of their first home back in 1965. So, this house was old enough to have a huge fireplace in the kitchen so the chimney was already there. I remember some kind of fan as well. Sadly, my memory about all this is vague since I was only 5.

The results were great! The whole neighborhood knew when we were getting grilled meats; dogs lined up on the sidewalk hoping for scraps.

I would love love love to have such a thing in my kitchen. I am lucky to have a "griller" in the house who is willing to start a fire outside in almost any type of weather.

Jul 20, 2014
smtucker in Cookware
1

What would you offer on these Cast Iron frying pans?

Really? I have at least 2 of these and have never known what to use them for. Suggestions? [Heck, Didn't even know what they were called.]

Jul 20, 2014
smtucker in Cookware

Canning tomatillo salsa.... inspired tips?

I love a roasted salsa verde instead of boiling. This Bayless recipe is my favorite [and no sugar in such a salsa.] You roast all the ingredients except for the cilantro. The results are smokey goodness. I make gallons of this when tomatillos are in season and store in 1/2 cup ziplocs.

Can you post back about canning it? Maybe I should go that route this year to save on freezer space.

Jul 20, 2014
smtucker in Home Cooking
1

Meatballs - Hors d'Oeuvres - "Juicy"

I love these lamb kofta meatballs which I first found in a Jaffrey book. They are moist, and a nice pre-dinner nibble.

http://uktv.co.uk/food/recipe/aid/533993

Jul 20, 2014
smtucker in Home Cooking

Best new ethnic restaurants in Cambridge/Somerville?

I agree. I was trying to respond to Madrid.... threading is complicated. Sorry for the noise.

Jul 19, 2014
smtucker in Greater Boston Area

Best new ethnic restaurants in Cambridge/Somerville?

Rincon Mexicano? I have been posting about this new restaurant in the Best Burrito in Somerville thread, which is a horrible title for the content of the thread. Rincon's burritos are not all that, but the chicken with mole, and carnitas plate are stellar!

Jul 19, 2014
smtucker in Greater Boston Area

Voting Thread: Cookbook of the Month August 2014

Very helpful all. Thank you.

Jul 19, 2014
smtucker in Home Cooking

Voting Thread: Cookbook of the Month August 2014

This is going to be a hard month for those of us who don't already own a Diana Henry book. I have no idea what I would order from the library or from amazon. She has so many books to choose from!

Jul 19, 2014
smtucker in Home Cooking

blue fish recipes??

Bluefish always seems to enjoy having some mango salsa or pineapple salsa on the side. My favorite prep is smoked with any fish I can't eat the first day.

Jul 19, 2014
smtucker in Home Cooking

Kate's Buttermilk

Buttermilk secured!

I had checked the Shaw's on two occasions and they were out of stock as well. Clearly, crowd-sourcing is the way to find stock! Many thanks to all.

Jul 18, 2014
smtucker in Greater Boston Area

What can I make with NATURAL Peanut Butter?

Peanut sauce for Satay. Heck forget the satay and just serve it over rice!

Jul 16, 2014
smtucker in Home Cooking

Kate's Buttermilk

The Somerville Market Basket has not had any Kate's Buttermilk in stock for over a month. Has anyone seen this product recently, preferably on this side of the river?

http://www.kateshomemadebutter.com/Ka...

Jul 16, 2014
smtucker in Greater Boston Area

July 2014 COTM: Radically Simple - Brunch, Soups

The scone recipe in Flour, Joanne Chang is magnificent! She pairs cheddar with scallions. I love these scones and only wish that my pants allowed me to eat them more often.

Jul 16, 2014
smtucker in Home Cooking

Help a non-baker make a giant (9'') hamburger bun?

I think that diving into a Reinhardt recipe for your first bread adventure is a bit silly, especially if you don't have the book and haven't read his first 100 pages of informative instructions. In my opinion, go tried-true, well-documented, and most of all, not such a high hydration level.

The King Arthur standard white sandwich bread recipe is almost no-fail. I think the shaping method you found should work very well. The only question will be how much volume do you want for your hamburger bun? It might be that the King Arthur [which is a 1 lb loaf] recipe makes a bit too much bread. If this is true, weigh the extra dough into 3 oz pieces, and create smaller buns by making mini boules and then flattening before the second rise.

And, finally, just before you put the giant one into the oven, brush with an egg wash and sprinkle with sesame seeds for that real bun look. Now, how will you find a giant pickle for that burger?

http://www.kingarthurflour.com/recipe...

Jul 16, 2014
smtucker in Home Cooking
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