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Pasta with Fresh No-Cook Tomato Sauce

I make this quite often with tomatoes from my green house. I use whatever tomatoes are ripe that day which is usually a mixture of red, yellow, red cherry, mini yellow pear & romas. I use a good sized bunch of fresh basil with just a bit of oregano as we prefer the basil.
I've served the sauce & pasta as written here (minus the pasta water) and have simmered the sauce until hot & thickened a bit if it's a rainy day. If I heat the sauce I add a few good squeezes of spicy tomato paste from a local Hungarian deli which gives the finished dish a nice little kick.
I've added boneless skinless chicken breast cut into small pieces and browned, as well as Bratwurst sausage sliced into rounds if we want a heartier dish. None of us are big on goat cheese so freshly grated asiago is the cheese of choice for topping.

Aug 22, 2013
Joyfull in Recipes

Argentine Chimichurri Sauce

Here's our favorite. Came across the recipe on the Boreka diary a couple years ago.

1 cup extra virgin olive oil,

1/3 cup sherry wine vinegar,

3 tablespoons lemon or lime juice (I like lime),

2 cups flat leaf parsley, washed, dried, minced,

½ cup fresh oregano, washed, dried, minced,

1 cup fresh cilantro, washed, dried, minced,

1 cup fresh mint, washed, dried, minced,

12 cloves of fresh garlic, minced ( or less if you choose )

2 shallots minced,

1 Jalapeño pepper, minced,

Fresh ground black pepper,

Sea salt.

Good stuff!

Apr 19, 2013
Joyfull in Recipes
1

What exactly is San Marzano "style"?

I searched out San Marzano DOP tomatoes as I wanted to try Marcella Hazans tomato sauce after reading so much hype about it online. It took a while to find the "real thing" as most San Marzano tomatoes on the shelves did not have the DOP on the label.
I don't know if that could be considered missleading advertising as both brands of San Marzano tomatoes, DOP and non DOP I purchased claim they're from the San Marzano region on the labels.
The DOP tomatoes I bought were on sale for $4.99 which I thought was quite dear compared to what I usually pay for canned tomatoes, but I wanted the real thing if I was going to make the famous Marcella Hazan tomato sauce so I reluctantly paid the 10 bucks minus 2 cents, for two tins of tomatoes.

I've made the sauce a few times since & although it is tasty, I wouldn't say it's spectacular or "the best" like I've read so many times online. I made the sauce with the expensive DOP San Marzanos and with less expensive San Marzanos that are not DOP, & to be perfectly honest, I/we found little or no difference in taste between the two. Which leaves me to wonder if the DOP San Marzano tomatoes are overhyped and we the consumers have been suckered into buying them?

Mar 15, 2013
Joyfull in General Topics

Boxty (Irish Potato Pancake)

Boxty on the griddle,
Boxty in the pan,
If you can't make boxty,
You'll never get a man.

Mar 14, 2013
Joyfull in Recipes

Breakfast Toad in the Hole

Sorry, your tweaking of the English classic Toad in the hole is an epic fail. Sugar? Cornmeal? Baking powder????? Maple syrup? What were you thinking?

Dec 24, 2012
Joyfull in Recipes

Pete Wells Kneecaps Guy Fieri. Is This a New Era for Food Reviews?

Agree 100% with SFNative33, the review stinks.j

Nov 14, 2012
Joyfull in Features

Seen any nice quinces in Vancouver and area?

I have a quince shrub/tree in my garden & get a fair amount of fruit every year, but I've never done anything with them as I was told decorative quince were not edible. My quince are quite small, on average two inches around, but I do get the occasional larger ones. Mine are kind of a mustard yellow in color & very wrinkled. I don't recall ever seeing quince in my local markets, but have to say now that I've read this thread, I'm curious to see the difference in the two.

Nov 09, 2012
Joyfull in B.C. (inc. Vancouver)

Shelf Stable Whipping Cream

Excuse me for speaking. I guess I should have added, shelf stable milk in my area disappeared ages ago.

Nov 09, 2012
Joyfull in General Topics

Shelf Stable Whipping Cream

I'd wager shelf stable whipping cream will disappear like shelf stable milk did. Horrible stuff!

Nov 09, 2012
Joyfull in General Topics

I failed at my first vinaigrette dressing

Why do you say no lemon juice? I use lemon juice quite often, it makes a lovely dressing.

Nov 09, 2012
Joyfull in Home Cooking

The Rules of Combining Fresh Fruit

My guess is one of the fruits was off.

Nov 09, 2012
Joyfull in General Topics

Moving out of parents, need new knives

Lol!

Nov 06, 2012
Joyfull in Cookware

Is sunday gravy the same as spaghetti sauce?

www.chocodog.com/sauce2.htm

From what I've read, Sunday sauce or gravy, is Italian American rather than true Italian. The above link might peak your interest.

Drat. Try this.. www.chocodog.com/chocodog/sauce2.htm

Nov 06, 2012
Joyfull in Home Cooking

Moving out of parents, need new knives

Hill food, I haven't had mine for long, but you're right, they are great for chopping herbs. I'll have to pass on the scraping fat from a sea mammal skin though, my queasy stomach couldn't take it!

Nov 05, 2012
Joyfull in Cookware

Moving out of parents, need new knives

I'm embarrassed to say I liked the color scheme at first, but my affection for it wore off pretty fast. I did luck out on the price, 50% off on amazon, & am grateful I didn't pay more.

Nov 05, 2012
Joyfull in Cookware

Moving out of parents, need new knives

Too heavy ( for me ) & they don't stay sharp. I have a local butcher sharpen my regular knives & the GF dull up too fast for my liking.

Nov 05, 2012
Joyfull in Cookware

Moving out of parents, need new knives

Apologies, using an unfamiliar I pad as my computer packed it in. I meant Guy Fieri. I wouldn't recommend.

Nov 05, 2012
Joyfull in Cookware

Canadian Living Special Baking Edition 2012?

Oh good you found a copy. I just finished posting some info for you, only to realize after I hit submit, I need to check the date of the post I'm responding too! Lol

Nov 05, 2012
Joyfull in Home Cooking

Canadian Living Special Baking Edition 2012?

I bought my copy off the rack at Safeway over a month ago. I'm in BC but Your local Safeway should carry it as well. It has has been on the rack for some time though, & the holiday baking issue is pretty popular, so I wonder if it might just be sold out where you are? Give Safeway a call anyway, & if you don't have any luck there, check with the other grocery stores in your area that sells mags. Good luck!

Nov 05, 2012
Joyfull in Home Cooking

Moving out of parents, need new knives

I use a cleaver on chicken bones. I'd probably cry if someone in the family used my knives on them. That being said, I have Shun, Sanelli, Global, Guy Ferri,( don't buy)Ken Onion, an Alaskan Ulu ?(not sure of the spelling) & assorted Schwarzeggar and Sohne knives I received as a gift. I use my Global, Shun, & S & S cleaver all the time, the rest gather more dust than I'd like.

Nov 05, 2012
Joyfull in Cookware

Peppermill

Liu, no, I haven't had a problem with the cap loosening, nor the mechanism slipping from one setting to another. Our peppermill works as good as it did the day we bought it. I honestly think it would take misuse of some sort for the cap to ever loosen enough to separate from the base when being picked up, as the cap is on so securely. The distinct ground size is a big winner for me. I like the fact I can get a fine grind if needed, something that can't be said about a lot of other peppermills we tested.

Nov 05, 2012
Joyfull in Cookware

Peppermill

Ours is the same as yours & you are so right about the smooth grind & hand feel. Its just great, I love it.
I actually passes it over when we were out shopping for a new mill as I wanted to stay with wood, but DH insisted on the C & M, so C & M it was! Once I used it, I was hooked at how great it worked, & any thoughts of a wooden mill went out the window.
My only problem is, ( since I'm the one who usually buys for the kitchen because of DHs lack of interest, ) EVERY time DH picks up the peppermill, he jokenly reminds me in his na na nan na na voice, that it was HIM that picked such a great peppermill, & that I missy cook cooker, didn't want it! Lol!

Nov 05, 2012
Joyfull in Cookware

Peppermill

Cole & mason is the best. We bought our C & M bout a year ago & couldn't be happier. It replaced an old wooden mill we received as a wedding gift many years ago, & the difference in how the two mills grind is unbelievable. I highly recommend the Cole & Mason if you're looking for a great peppermill, you'll never be sorry you bought it.

Nov 05, 2012
Joyfull in Cookware

Help with cake pans

Your line up sounds good but I recommend buying two of the 8 & 9 x 2 inch. One if each size is great for snack cakes etc, but you should have a minimum of two of the same size if you're going to get into baking cakes more often. The majority of my pans are 2 inch, I'm not fond of 3 inch pans, didn't like the way they baked up, but do know a few cakers who prefer the3 over 2 for wedding cake tiers.

Nov 05, 2012
Joyfull in Cookware

Looking for Cake Pans

The pan set on amazon is slanted, you'll never get even layers with them. It's better to buy Wilton pans separately & with the same code number on the bottom of the pan to avoid having to carve your baked layers to size. I have numerous sizes of Wilton pans in light weight & heavy weight, as well as magic Line & Fat Daddios ( past biz) but use my light weight Wilton rounds, & Magic Line square & slab pans the most. I've always steered away from dark or non stick pans for cakes as don't like the way they bake up. If you have a Michaels in your area, you can use their coupons & get 40 - 50% off Wilton cake pans. Just be sure you don't buy the nesting two pan set! : )

Nov 05, 2012
Joyfull in Cookware

Vinegar on Fries...a dying tradition

I'm in BC & can tell you white vinegar is still used by many on fries & fish & chips. That being said, malt vinegar is usually side by side with the white & cider vinegar seems to be making an appearance more & more for some reason. Myself, I like to sprinkle a good amount of both white & malt vinegar on my fries, & the more the better!

A few years ago on a trip to the US, I asked for vinegar for my fries at a out of the way cafe. A couple of minutes later the waitress came back with a small plastic condiment cup full of red wine vinegar. I did try it though, as I really wanted that vinegary taste, but It was awful!

Nov 03, 2012
Joyfull in General Topics

Purpose of hot water in a banana bread recipe

The Sunset recipe in my book, asks for AP flour & WW flour, not bread flour & WW flour, so that would make quite a difference don't you think?

Nov 03, 2012
Joyfull in Home Cooking

Purpose of hot water in a banana bread recipe

www.middleschoolchemistry.com/pdf/cha...

I have a later edition of the Sunset bread book & the whole wheat banana bread recipe with water is the same as the 60s version. I've never tried the recipe but after reading this very interesting thread I'll be giving it a go just to satisfy my own curiosity!

I'm only guessing but from reading the link above, I think the hot water helps the soda perform better than cold water would.

The recipe in my book has the following notation;

(Whole wheat flour lends full bodied flavor to this moist banana bread, which has a light, cake like texture.

)

I can't really see how there could be a 'light cakelike texture' with the addition of whole wheat flour, so can only assume the hot water reacts differently to whole wheat flour & baking soda, than it does to AP flour & baking soda.

Nov 03, 2012
Joyfull in Home Cooking

Evaporated Milk

B.C. My parents used canned milk for coffee & tea, & my Mother Lways used it diluted 1/2 +1/2 in her baking. I don't use it as much myself, may e some baking & sauces, but I do keep a good stock of canned milk in our emergency survival backpacks.

Nov 02, 2012
Joyfull in General Topics

Can you call stuffing cooked separately (outside of the bird) stuffing ?!

Stuffing inside the bird, dressing outside. At least thats what my Mother & Gran used to say. My family likes moist stuffing in the bird over crispy edged dressing, but I always make a a few stuffing balls with any excess stuffing & bake them for next day left overs!

Nov 01, 2012
Joyfull in Home Cooking