happybellynh's Recent Activity
Chowhound Post
Emergency! Need fix for un-set pie glaze!!
My mom went out on a limb and made a lemon cheesecake this morning- it's a cheesecake in a graham crust, with a lemon glaze topping. The glaze, unfortunately, did not set up at all and is now floating around on top of the cheesecake, ick-style.
Does anyone have a recommended fix? I considered siphoning it off and whipping it with cream for a cream topping? Or will another boil set it up?
The ingredients were sugar, cornstarch, water, 2 yolks, lemon juice, and butter.
Thanks in advance!
Chowhound Post
Anthony Bourdain coming to Conte's 1894 and Rocklnd, Me in January??? A Conte's Introduction.
Well, we once had a dish of pasta where the side was sauteed romaine lettuce, with nearly a 1:1 wilty lettuce/olive oil ratio... err... ? But thanks for the Christine's rec- is it still around? I haven't heard of it, but would love to seek it out!
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Anthony Bourdain coming to Conte's 1894 and Rocklnd, Me in January??? A Conte's Introduction.
Passadumkeg, wish I had answers for you on the Anthony Bourdain front. But I must say, I'm glad that the deal fell through, if indeed it did... I'd hate to see Conte's anything but what it currently is!
And I'll support you in the un-foodie-ness of the place, largely for the fact that the food is crap as often as it's good. BUT! We keep loving it, despite (or is it because of?) the indifferent hygiene standards... Because when it's good, it's really good, and even when it's bad, at least there's a lot to look at! (That is, if there's enough light to see by... I understand that the proprietor only keeps bulbs in about half the light fixtures to cut down on electricity bills).
My husband and I are moving from Rockland to Bath next month, and not being able to walk to Conte's is high on the list of things we'll miss.
Chowhound Post
Thanksgiving: What do you make ahead?
redthong- funny, I posted the very same dish about three slots up on the thread! I do make mine well ahead, usually the weekend before Thanksgiving, and it's always just as good. And one year, I made a small extra casserole of it for an emergency- we ended up not needing, so I froze it and left it with my mom. She said it was fine thawed and cooked- so worth trying! At any rate, I would definitely recommend making well in advance if you have the space to store it (here in Maine, we just store it on the screen porch- no prob).
Chowhound Post
Thanksgiving Appetizers
Oops- here's a nice long thread for you that I just saw. http://chowhound.chow.com/topics/5676...
Chowhound Post
Thanksgiving Appetizers
I would say the same- I like fresh and crunchy for Thanksgiving starters to cut the rich meal. Perhaps a nice antipasti platter, and/or raw or blanched veggies, with a dip that's not to cheesy/salty- maybe a fresh aoili.
Chowhound Post
cooking for babies...
Check out this thread on making baby food, with a lot of great ideas for adding flavor. Incidentally, the OP also has twins around your kiddos; age.
http://chowhound.chow.com/topics/581540
Chowhound Post
Thanksgiving: What do you make ahead?
I always make a sweet potato casserole, with unsweetened roasted whipped sweet potatoes and an egg in the base, and a pecan streusal topping. Sweet, not too sweet. I usually make two- one for my mom, and one for the in-laws. I roast the potatoes as early as Sunday, let cool overnight, and then assemble the whole thing whenever I have time, usually Tuesday? I have never noticed any difference in quality with the made-ahead version.
Chowhound Post
Homemade Risotto...worth it?
I'm with cutipie- I find it to be a pretty easy dish to get on the table, so I think it's totally worth it. It's cheap, tasty, pretty healthy- and with shortcuts, fast and easy.
I take the same shortcuts as cuti, plus one that Cook's Illustrated recommends- add about half the liquid and let it cook, stirring only occasionally, and then save the bit-at-a-time stirring effort for the second half. It buys you time to prep your salad (or whatever).
Chowhound Post
How are you economizing this holiday season? Please share your tips.
This year we are economizing by doing strictly homemade gifts with the in-laws, and scaling back on the gifts for my fam. (We couldn't talk my fam into doing homemade, since the poor things have no creative energy).
Another thing I am doing is a joint Thanksgiving with my family and the in-laws for the first time (we'll see how this goes). I'm doing all of the cooking (splitting costs with my mom), and asking the in-laws, who are used to potluck T-day, to bring the "extras", as these are what usually break my bank: drinks, apps, dessert add-ons. The benefits to this are that they get to come with item in hand (which will make them happy), and I get to save $, WHILE ensuring that they stay out of the kitchen for the actual preparation. Score!
Chowhound Post
Most memorable cafeteria food
I was also going to report the Piccadilly cafeterias. I'm not sure if they were truly any good, but we used to go there after we crawled out of bed on Sunday afternoon and get ettoufee, or fried chicken, mashed potatoes and greens, cornbread, bourbon pecan pie, sweet tea... great way to kill a hangover.
Chowhound Post
What do you make for breakfast on Christmas morning?
We always do the Grands!! One year, I tried to make homemade sticky buns, and everyone was very kind and ate them, but the Grands reappeared the very next year. Now I just focus on Christmas dinner.
Chowhound Post
Weekend in Portland ME-Lower Cost Options
Here's a plug for the Blue Spoon on Congress (up on Munjoy Hill). They have a variety of interesting entrees, half-plates, and small plates, veggies and local food at the front. My husband and I split a soup, 2 salads, maybe 2 small plates, and two half entrees, plus a couple glasses of wine, for $60. We haven't been back, but we would happily go again.
Also, Silly's is an absolute must-go if you want affordable, funky, non-seafood dining.
Chowhound Post
Dip Net - ick, ick, ick
Luckily, I live in the Rockland, so I get to partake of all the goodies here frequently (though my budget doesn't accommodate as much Primo/Suzuki's as I'd like....).
It does sound old-fashioned... and (therefore) probably the right thing to do. Thanks for making the suggestion.
Chowhound Post
Making Ice Cream
Right- I never cook unless I'm using eggs. I should have said.
Chowhound Post
Dip Net - ick, ick, ick
So, folks on the Midcoast of Maine have been following the conversation about whether or not the Dip Net is really closed, etc... it is not, it is simply re-opened under a new owner, same name. I heard on the boards that the new incarnation is very nice, so we decided to go, although we were sad to see the old owners go.
It was absolutely awful.
When we arrived, there was a crowd, with oysters on the half shell and a live band. We were happy to share a table and wait... but the nice band turned out to be the only good report.
We waited an outrageous amount of time, while watching he waitress hang around and chat with friends. When she came, they were out of 4 different drink choices before we found one they weren't out of. When we ordered (20 minutes after drinks?), she had to come back more than once to ask again what we wanted- and really kinda looked like she thought that was our fault. When we got the fish and chips, they were undercooked, and the medium cheeseburger was a hockey puck. The fish and chips came with salt and vinegar potato chips instead of the advertised fries, and when we asked she wasn't going to volunteer the info), she said they were out of fries. She brought an order of onion rings instead (to replace the two orders of fries), and they were seriously straight out of the frozen Ore-Ida bag. We had to get our own silverware, and borrow ketchup from our neighbors, because she never came back. If she had, we'd have asked for the bill and left immediately, instead of sitting around for the check until we were nearly the last patrons.
It still burns me up to think of it. We don't have the chance to get out as much as we'd like, so when we do, I generally like to have something that resembles service, or quality food. I've been both a cook and a server for over 15 years, so I'm sympathetic to lots of challenges on the resto's end... that was not the problem here. Bummer.
Chowhound Post
Making Ice Cream
I use the whole eggs. I think my original recipe for "premium" ice cream called for 2 eggs and 2 yolks. I can never be bothered to find a use for 2 whites, so I just add two or three whole eggs. I try not to overcook and turn into pudding- though recently did that with a chocolate ice cream, and it was the best we'd ever made, so maybe that's the way to go!
Chowhound Post
Making Ice Cream
Hello! It does depend on the size of your ice cream maker, but my base ice cream is:
- 1 c. whole milk
- 2 c. cream
- 3/4 c. sugar
- splash vanilla
- handful of whatever I'm adding, thrown in towards the end.
I'm very liberal about using half and half, 2%... whatever's in the fridge. Obviously, the more fat, the better.... but I'm usually satisfied with anything.
If I have the time, and I want a really whiz-bang product, I use a few eggs (I whip the sugar with a couple of eggs, warm the milk/cream, slowly add a cup of the warm cream to the eggs, then mix all together on the stove top til heated through. Refrigerate until cold, turn into ice cream.)
Good luck!
Chowhound Post
What are the best and coolest food businesses and farms in Coastal Maine? From Rockland north through DownEast.
I third Morse's, although it's slightly south of Rockland. Also great but slightly south- Beth's farmstand in Warren. I can't get enough (although they only sell what they make themselves).
Also- has anyone seen the new Sweets and Meats in Rockland? The name really tunrs me off, but the store, which just opened a few weeks ago, is quite nice. They have a great selection of local meats and cheeses, some produce, herbs/spices, fancy things, cappucino- they're similar to the Sage Market was in it's first incarnation, early on in Rockland.
Finally, the Market Basket in Rockport is an outstanding bakery, wine shop, and gourmet goods resource. Don't leave without trying their cinnamon donut muffins- fondly referred to as "duffins" in my house. If I lived next door I'd be 100 pounds heavier.
Chowhound Post
Birthday Requests?
Laurie Cake.
This is a moist chocolate cake with fluffy classic chocolate frosting, baked in a large sheet pan, so it's fairly thin (with a high frosting:cake ratio). My mom's colleague (Laurie), makes them for sale, and they are now standard fare for mom, dad, bro, me, and DH. We fight over the leftovers, and heaven forbid anyone should have to double-up birthdays on a cake- even though my husband and dad have birthdays three days apart, and mom and I 10 days.
I had a three-tier chocolate Laurie Cake for my wedding as well- Best Wedding Cake Ever.
Chowhound Post
ways to make yellow squash interesting (without cheese)
Not necessarily exciting, but I've been marinating slices in balsamic vinaigrette, then grilling over a high heat- I really like the charred parts, and the marinade keeps it from getting that dried out leathery texture that squash can sometimes get on the grill. I did this twice this week with a medly of green, yello, and Ronde de Nice (lime green) summer squash, along with grilled onions. Very nice
Chowhound Post
Canning dilemma- scummy pickles?
I did use pickling salt (per Fritter's question below). I'll try this weekend. If I don't show up again on the boards, you'll know why.
Chowhound Post
Advise on freezing cheese blintzes please!
I froze blintzes last summer (up to the frying point) and they really weren't so hot when I pulled them back out. I don't recall what exactly was wrong with the texture, but the overall product was really pretty bad.
I think that they would have been great as a blintz souffle though? I've never had one, but I understand they're marvelous.
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canning question - why do my jars tip over?
Yes... but that would be so easy...
Okay, I didn't think of it. :)
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Beets?
Like Bamia, I don't bother with foil- and if you use baby beets, they can roast even quicker.
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canning question - why do my jars tip over?
I've noticed that my jars tip over if the rack is not full- there's too much space in between them to keep them upright. So when I do a batch that's too small for my big canner, I use a smaller pot, and improvise a rack out of the lid screw tops. Seems to do the trick- though not sure if that's your problem.
Chowhound Post
Canning dilemma- scummy pickles?
No dill flowers, but thanks for the thoughts. it does look just like yellow confetti.... I guess I'll give them a try to see if they taste weird and/or give me a scary illness.
Chowhound Post
Canning dilemma- scummy pickles?
So, while I am a regular canner (many jams, butter, beets, tomato sauces, etc), I'm not a pickle pro, and have only made them once before. I tried a batch of garlic and mustard pickles this weekend, and got an ugly result.
These were not multi-day brined pickles- just pack the jars with cukes, and cover with boiling vinegar solution. I was juuuust shy of being able to completely top off my jars, so I made a rash decision- I added a splash of vinegar and water (there was water in the original recipe) to each jar to stretch the brine. When I finished processing, i looked as though there were a million tiny bits of yellow scum in each jar.
Did I create this monster, or is this normal? Is it still edible? I don't want to bother tasting it yet, since they're supposed to set for 2 weeks.... but I'm afraid I don't want to taste it even then. I'd love some feedback from the more experienced folks out there.
Chowhound Post
Your tried and true Cook's illustrated Best recipes.
Just FYI- there are several threads on this topic if you want more info and to hear from a lot of folks who have tried it (before you give it a go).
I didn't really care for it, but I don't have a problem with pastry- I think it's a nice fix for people who have a harder time with crust.
And my two cents (all from the mags): the quick chicken enchiladas are really fantastic; the 45-min bolognese is excellent, but not good enough to justify the time/labor/dirty dishes; the blueberry pie (with a grated apple to hold it together) is truly a keeper, and the only recipe I use.
Chowhound Post
Care package to Iraq
Hi there! Hate to be a downer, but I like to just pass on a little item to keep in mind for anyone thinking to send packages... My husband spent 16 months as a truck driver with the Army in Iraq, and he said that they would often bring tractor-trailer loads of donated stuff- magazines, candy, toothbrushes, coffee- on and on- to bases, and when they would get there, there would be whole tents set up to store the stuff, because they literally were swimming in candy and such, and didn't have enough people to eat it all (or a mechanism to donate on to the Iraqi people). And the bases are generally fully civilized, with Burger Kings and the like (and this is well outside the Green Zone), so the real appreciation is for homemade items, which no Pizza Hut can replace.
That said, the items that my SO liked best and which traveled well seemed to be sturdy cookies like ginger snaps, which are good even kinda stale, and firm cookie bars, especially with dried fruit; packets of "make your own sun tea," with sugar and tea bags- just add water and sun (there's plenty of that); and dried gourmet-ish type things, like sundried tomatoes, dried fancy fruits etc. I sent a lot of sundried tomatoes from my own garden- they make a nice addition to salads and for snacking.
Good luck to you and your family, and thanks for chipping in!
