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CSA Superbowl: parsnips vs. turnips?

I get my winter CSA delivery today and wanted to make something for a Superbowl party on Sunday. All I know about the party is that there will be a taco bar. Any ideas on something fun to make with the below? Doesn't have to be parsnips or turnips specifically! But it would be fun to try to make something that highlights some of the less typical veggies (i.e. NOT kale, squash, or potatoes)

Kossak kohlrabi
Young red Russian kale
Microgreens
Parsnips
Gold turnips
Butternut squash
Red potatoes

about 21 hours ago
jen223 in Home Cooking

cooked fish smells bad - is it ok?

Actually I would! I grew up poor and we ate leftovers that didn't seem the freshest as long as it didn't taste rotten. It's just strange to me that the fresh fish would develop such a smell in one day, so I was wondering if it's just normal and I never noticed it with fish I cooked because my fish would have seasoning, etc. that might mask the smell... or I usually finish what I cook that day.

I had thrown it away and didn't risk it with my baby... just wanted to get a sanity check from other hounds!

Dec 27, 2014
jen223 in Home Cooking

cooked fish smells bad - is it ok?

I bought flounder yesterday morning, and it didn't smell fishy. I then steamed it with a little black pepper and pureed it for my baby to eat. Stored it in the fridge. Took some out for her dinner, smelled ok. Now today I'm about to give her some for lunch again, but it smells horrible! Fishy and disgusting. I know that fishy smelling raw fish is a sure sign it's not fresh, but what about one-day old cooked fish? Is that just what fish does after it's been cooked? Or is it rotten?

Dec 27, 2014
jen223 in Home Cooking

Will baking soda react in my cookie dough in fridge overnight?

makes sense! thanks for clarifying

Nov 07, 2014
jen223 in Home Cooking

Will baking soda react in my cookie dough in fridge overnight?

Ok, cookie dough will be made tonight and baked tomorrow!

I know when I make pancakes, I can see the baking soda (actually, could it be the baking powder?) react as soon as I mix the wet and dry ingredients together. Maybe you're right in that there is much less liquid in cookie dough

Nov 07, 2014
jen223 in Home Cooking

Will baking soda react in my cookie dough in fridge overnight?

From what I remember, I believe baking soda reacts as soon as it touches acid or liquid, so it's important to bake/cook whatever you're making soon after you add the dry to the wet ingredients.

However, sometimes when I make cookies, I think letting the dough sit in the refrigerator overnight results in a tastier cookie. I was going to make these oatmeal cookies (http://www.food.com/recipe/vanishing-...) and was wondering if I'll end up with some sad cookies if let the dough sit in the refrigerator until the next day because of the baking soda already reacting.

Thoughts?

Nov 06, 2014
jen223 in Home Cooking

baked goods to prepare, freeze, then portion out to bake when desired?

why would cookie balls be better for storing in the freezer than logs? other than the convenience of not having to slice logs when you want a cookie. i ask b/c real estate in my freezer is quite precious, and balls would take up more space than logs.

haha, DH is NOT a runner. his activity is more tv surfing.

Oct 23, 2014
jen223 in Home Cooking

has my apple cake gone bad??

Actually, my lazy self hasn't gotten around to disposing of it yet, haha. I still see no mold, and it's still super moist. Our house is 70-72F. I attached a photo.

Oct 23, 2014
jen223 in Home Cooking

baked goods to prepare, freeze, then portion out to bake when desired?

but do you worry about freezer burn with so much surface area exposed to the air? i found a CCC log in the back of my freezer that i froze in january, and it tasted just as fresh when baked a couple weeks ago! would this be the case with balls, i wonder?

Oct 22, 2014
jen223 in Home Cooking
1

has my apple cake gone bad??

well that is just genius!

Oct 22, 2014
jen223 in Home Cooking

baked goods to prepare, freeze, then portion out to bake when desired?

i probably spent 60 seconds deciding how to word the subject of this post, but i'm basically looking for things i can prepare most of the way, freeze, and then cut out individual portions to bake when i want so my husband will stop whining about me making him fat with all my baked goods that he has to consume before they go bad.

for example, i do this with chocolate chip cookies... prepare the dough, roll it into logs, freeze, and then cut slices off the logs whenever i want a freshly baked, warm cookie - yum!

i was thinking about doing this with cinnamon buns. roll out the dough and apply filling, then roll into a log creating the swirls, then freeze and cut off individual buns as i want them, and bake. any thoughts on how well this would work or advice?

i've done this with gougeres with pretty good success.

anything else? preferably something that isn't TOO hard to slice in its frozen state. thanks!

Oct 22, 2014
jen223 in Home Cooking

has my apple cake gone bad??

i'm usually quite diligent with refrigerating and then freezing leftover baked goods. but what happens is that they get lost in the depths of my freezer and never eaten.

or i leave them out and they end up rotting.

guess my only solution really is to eat everything at once. it's a tough job, but someone's got to do it i guess!

Oct 22, 2014
jen223 in Home Cooking

has my apple cake gone bad??

You guys have me even more worried now because it's not at all stale... Quite moist still. Wondering if I should just toss it! Probably mold heaven

Oct 22, 2014
jen223 in Home Cooking

has my apple cake gone bad??

http://www.myrecipes.com/recipe/cinna...

so i made this apple cake this past saturday night (subbed butter in for the margarine), and it's been sitting in a glass dome-covered cake stand since then. we've been eating it over the past few days but I've been too lazy to pack and store it in the refrigerator.

my question: what's the shelf life on such a cake? no frosting, but there is butter, eggs, and fruit. i don't see any mold, but does it have to grow mold for it to be "bad"?

wanted to eat another piece tonight and refrigerate/freeze the rest. thoughts??

Oct 22, 2014
jen223 in Home Cooking

Hot cocoa DRY mix recipe - best practices

I used whole fat (nido brand), and it worked great with the cocoa. Good luck!

Apr 19, 2014
jen223 in Home Cooking

scotch/whiskey barrel/kit? (making, aging, storing)

JMF - this is super helpful! sounds like i'd be paying for just the novelty aspect, which is fine, but good to know. i did learn about angel's share, cuts, heads, etc. while in scotland, which is why i was so skeptical that something like this could work.

you mention something interesting to me… my husband LOVES negronis. i didn't know you could age cocktails like this. after 2-4 weeks in a small barrel, would you just take the leftover negroni out and store in a bottle so it doesn't overage? and then would it last indefinitely? thanks for your help!

Mar 28, 2014
jen223 in Spirits

scotch/whiskey barrel/kit? (making, aging, storing)

i'm probably more interested in buying an empty barrel and giving my husband the choice of what to do with it, whether that's making his own scotch whiskey or just filling it with scotch he already has as a novelty (although i'm guessing that would affect the flavor of whatever he ends up putting in it??)

thanks!

Mar 26, 2014
jen223 in Spirits

scotch/whiskey barrel/kit? (making, aging, storing)

i heard that the smaller the barrel, the faster the aging since there is more surface area exposure. so if i got him a 1-2L barrel, the aging can happen quite quickly.

anyway, thanks for the link - i will check it out!

Mar 26, 2014
jen223 in Spirits

scotch/whiskey barrel/kit? (making, aging, storing)

i'm looking into getting my husband a whiskey/scotch barrel for his birthday but am confused by the options i have. please help!

i'll be the first to admit that i know very little about spirits. my husband enjoys scotch and has joked about getting a barrel imported and engraved to age here at home. well i'd like to get a custom barrel engraved with his name, but i'm don't understand how these barrels work.

it seems you can actually MAKE whiskey/scotch in them? is this really possible? i've visited distilleries in scotland, and it seems much more complicated than adding essence to grain alcohol.

ideally the barrel i get for him would be multi-purpose - storing his current bottles of scotch for fun presentation/dispensing when we have guests, aging whiskey/scotch if he chooses, and then making it if he's really ambitious.

any thoughts? i came across this link (http://www.thespiritsbusiness.com/201...) as a start but am focusing on the options where i can custom engrave his name, like this: http://www.mancavegifts.com/personali...

would be good to understand what exactly one can really do with one of these barrels, as it's not too clear to me from the descriptions.

thanks, hounds!

Mar 26, 2014
jen223 in Spirits

Extra day - Penang or Kuala Lumpur?

We stayed at the Anantara Veli resort, which I'm convinced is the most perfect honeymoon choice ever! Its location and setup in the Maldives was just perfect. We enjoyed the restaurants there and at their sister resort Dhigu, which is right next to Veli and accessible by 30 sec boat that goes back and forth constantly between the two islands. We thought the Thai restaurant (Baan Hara?) was particularly great and went twice in our short stay. We went over New year's so attended their buffet finer, which was wonderful. Overall the food is leagues above almost all resorts I've been to, but you're also paying a lot for the food here... probably due to both quality and difficulty getting ingredients to such a remote island. Congratulations and good luck! I hope you do go to the Maldives for your honeymoon!

Feb 17, 2014
jen223 in China & Southeast Asia

Chinese new year cake?

That's exactly what I was looking for! Thanks for the bakery recommendations

Jan 29, 2014
jen223 in Philadelphia

Chinese new year cake?

I'll be in town tomorrow for work and would like to pick up a Chinese new year cake (the traditional steamed kind). Any suggestions on where to go for this? Assuming bakeries in Chinatown or the Vietnamese area... anyone know if a particular place with a good, fresh one? Thanks!

Jan 28, 2014
jen223 in Philadelphia

Freeze-dried fruit in cookies?

Thanks! Where does one find powdered sour cream? I've never heard of such a thing!

Jan 24, 2014
jen223 in Home Cooking

Freeze-dried fruit in cookies?

Ooh these are pretty - thanks for the input. I think I might go with the freeze-dried strawberries, oatmeal, milk crumbs a la Momofuku, and maybe a few chocolate chips or Rice Krispies or pretzels thrown in. They're getting less healthy as I keep thinking about them, but I think they'll look pretty at least!

Jan 24, 2014
jen223 in Home Cooking

Freeze-dried fruit in cookies?

Thanks, pinehurst. I'm indifferent to moist, but if they did soften up, I'd want to add something crunchy/hard for texture.

Muffin batter is more liquid-y than cookie batter, so maybe the drier batter will keep the freeze-dried fruit from softening up.

Care to share your muffin recipe? I'm thinking freeze-dried strawberries in a healthier muffin sounds delicious!

Jan 24, 2014
jen223 in Home Cooking

Freeze-dried fruit in cookies?

I've been on a cookie-baking bender lately, and now I'm looking to make more of a "healthy" cookie. I also visited Trader Joe's lately and bought various bags of freeze-dried fruit, which I love and think is much better than regular dried fruit.

So I'm thinking I'd like to make a cookie with freeze-dried strawberries or raspberries, but I'm wondering if I should alter my recipe at all. Will the fruit soak up moisture from the batter, making the batter less moist? Along the same lines, will the fruit end up staying crunchy or becoming soft after baking? I have my theories but am curious as to what everyone thinks.

I'm thinking about making oatmeal cookies with freeze-dried strawberries/raspberries, a few chocolate chips, and maybe Rice Krispies thrown in there for extra texture (although, would the cereal stay crunchy after baking??). And maybe some powdered milk to give it a "strawberries 'n' cream oatmeal" feel.

Jan 24, 2014
jen223 in Home Cooking

have itinerary, need recs on what to order

Thanks, everyone! Any more recs appreciated. We had massive travel delays that resulted in US missing all of Thursday, but so far everything has been great.

Jan 18, 2014
jen223 in New Orleans

have itinerary, need recs on what to order

Hi hounds! I'm at the airport on my way to your lovely city (which I understand is COLD at the moment). We have an itinerary but would like to know what you suggest pursuing at each place to get the best dishes, variety, and representation of the NOLA experience. There are 2 of us, we eat anything (although I'm pregnant currently), and want good local eats. Thanks in advance! Also, any live music or activity recommendations (other than snug harbor) are appreciated as well.

Also let me know if any of these as ordered don't make sense or if you can help fill a gap. Need to add a po' boy place as well. Thanks!

THURSDAY
lunch: perino's boiling pot
dinner: jacques'imos
after: French 75? (cocktails)

FRIDAY
breakfast: ?
lunch: galatoire's
snack: angelo brocato
dinner: august

SATURDAY
pre-breakfast: vietnamese farmer's market
breakfast: Dong Phuong Bakery
lunch: vietnamese - Tan Dinh?  Ba Mien?  Pho Tau Bay?
dinner: brigsten's
After: snug harbor

SUNDAY
breakfast: cafe du monde
lunch: dookie chase
dinner: emeril's

MONDAY
breakfast: court of 2 sisters?

Jan 16, 2014
jen223 in New Orleans

are hounds smarter than your average bear? want opinions

DuffyH - I do have to mention that this happened to a friend of mine with a different word. I don't remember what the word was, but when I tried to type in that exact word into my phone, my phone instead autocorrected it to something different. So I concluded that he must've used that other word often enough that his phone memorized his usage! I was going to ask you if you had to consider why that word popped up on your son's phone, but when I "Swype" the word "orgy"on my phone, I also get "orgy". Oh well, would've been interesting.

At work, I generally proofread all my emails, but once I got a few laughs from typing out "tit" instead of "it". Actually, this happens quite often, but I usually catch it. Wonder what that says about me!

Jan 15, 2014
jen223 in Not About Food

are hounds smarter than your average bear? want opinions

Ha! I do generally prefer to write in all lowercase, especially if I'm in a hurry. Although right now I'm writing from my phone, which capitalizes on my behalf (although not always correctly). Let me be clear - I don't have issues with misspellings or grammar in general. It's only if it's so bad that it interferes with my reading of the post. I don't think lack of capitalization has this kind of effect, although if I were typing in all lowercase, I'd probably still capitalize names of books, etc. I think I actually capitalize in most of my Chowhound posts and this might be an exception! But note that I called out horrible grammar and punctuation, not capitalization!

So please note, for the record, I don't expect people to write perfectly (I'm a chemical engineer by training, so this stuff isn't my forte by default!). I'm just pleasantly surprised by how easy it is to read posts here and also value the discussions, so I end up wondering why this is such a better experience than elsewhere and can only conclude that it's the people.

Jan 14, 2014
jen223 in Not About Food